I brought back a new ingredient when I went back to Singapore recently – salted egg yolks in powder form! Salted egg is a preserved food product made by soaking duck eggs in brine or packing them in damp, salted charcoal. The resulting egg will have a white that is salty and a yolk that…
Pastries & Petit Fours
Triple Chocolate Éclairs
Today is National Chocolate Éclairs Day! So… Happy Chocolate Éclairs Day! I recently added the National Food Day (you can get it here!) calendar into my Google Calendar to motivate myself to bake/cook more new dishes and to revisit some of the old favourites that are in a dire need of a revamp (seeing some of the…
Matcha Snow Skin Mooncakes with Red Bean Filling
It’s been almost 3 years since I last made any mooncakes! I don’t remember why I didn’t make any in 2014, but in 2015, I didn’t because of the lack of mooncake ingredients and I left my mooncake moulds back in Singapore. When I went back to Singapore in June, I picked up a packet of kou…
No-Bake Baileys Wafer “Truffles” + 2013 Reflection
As the end of the year draws near, I can’t help but think back of all that I have done/experienced in the past year. Events I cannot count my blessings enough, for I have received so many opportunities this year. I was invited to several events – Epicurean Market, Asian Masters – Masterchef Workshop with…
Baileys Chocolate Snow Skin Mooncakes
Mid-Autumn Festival is coming! Having tried my hand at making snow skin mooncakes last year, I decided to try out more this year using new recipes and flavour combinations. I’m not a fan of snow skin mooncakes (still prefer my traditional baked ones with just plain red bean paste), but I love making them as…
Roundup – Aspiring Bakers #34: Choux Party
How time flies, we are now in September! I hope you guys had a very delicious August, I know I sure did! (Not to mention it’s also a very fattening August!) I received a total of 21 entries for the Choux Party (including mine it would be 25) and boy, all of them sure look…
Gem “Biscuits” – A Choux Variation
How many of you know of this biscuit called Iced Gem Biscuit? I’ve known them as Star Biscuits because of the sweet and colourful “stars” atop the plain and crunchy biscuits. These biscuits bring back fond memories of my childhood as I used to eat them every day as snacks in my kindergarten. Some people…
Choux Party: Double Chocolate Cream Puffs
I’ve never thought I’d be a hostess for an event – no reason why… maybe I thought no one will participate in the event I host? Haha what a weird me I know. But being a hostess for this Choux Party has really motivated me to plan ahead what I want to bake for the…
Crispy Durian Rolls
I grow up loving durians. When I was a kid, we used to go back to Malaysia to visit my grandparents during the June school holidays. Coincidentally, June is also the durian season, so my grandfather would always bring back a huge gunny sack of durians on one of the days we were back. All…
Éclairs and an Award
Éclairs! I’ve missed several Bake Alongs and I’ve decided not to miss any more this time! (Okay, partly also because I’m dying to bake some choux as I love cream puffs and éclairs very much, so this Bake Along came just in time to satisfy my choux cravings!) In case you’re wondering, Bake Along is…
Aria Chocolate Tart
After smudging the table-counters, dirtying several table cloths and tea towels and numerous pots, bowls and plates with lots of chocolate and butter, I’ve finally prepared a MasterChef plated dessert for Aspiring Bakers and Cook Like A Star. Phew! The theme for this month’s Aspiring Bakers is Desserts on a Plate hosted by Swee San…
Choux à la Crème (Cream Puffs / Profiteroles)
Choux à la Crème is the French name for a well-known dessert – cream puffs! Almost everyone I know love cream puffs – it’s always the first dessert to be emptied from trays during dessert buffets! So, what is choux? Choux pastry, aka pâte à choux, is a light pastry dough made with only four…
Baked Mini Piggy and Bunny Mooncakes
I’ve actually baked these mooncakes before last year, so there’s not much to say about this recipe (means this is going to be a short post!) 😉 The only change I’ve made was to make the mooncakes smaller in size – they’re about 30 grams: 20 grams of filling and 10 grams of dough, so…
Mini Bunny Snowskin Mooncakes
I can’t believe time past so fast! It seems like just only yesterday I’d made these piggy and bunny mooncakes and I’m already making them again! Mid-Autumn Festival is a very popular festival celebrated by Chinese worldwide and is held on the 15th day of the 8th month in the Chinese calendar, when the moon…
Lemon Macarons
I baked these lemon macarons on the same day I baked the chocolate ones. I used up all my lemon zest on the previous batch (which failed) so this batch doesn’t have any zest in it. I actually wanted to add some vanilla extract to make vanilla macarons… but I forgot… oops! Macarons are really…
Chocolate Macarons
After 16 egg whites, 500 grams almond flour, 1,000 grams of icing sugar, and countless hours of whipping, folding, piping, waiting, baking and filling, I finally whipped up some decent macarons! This month’s theme for Aspiring Bakers is none other than macarons! To be honest, I’m not a huge fan of them – I had…
Celebrating Mid-Autumn Festival – Piggy and Bunny Mooncakes
This is a story about a piggie meeting a bunny… not. Today is the 15th day of the eighth month in the Chinese Lunar Calendar… so… Happy Mid-Autumn Festival! Also known as Lantern Festival or Mooncake Festival, it is a popular festival for the Chinese besides the Lunar Chinese New Year. When I was younger,…
Small, Cute, Sweet and Edible? Green Tea Meringue Stars
Twinkle twinkle little star… It’s small; it’s cute; it’s sweet (literally and non-literally); and it’s edible. Guess what it is? It’s a star! And not just an ordinary star, a meringue star! And not just an ordinary meringue star… a green tea meringue star! Since school has started, I’m trying hard to not lag behind…
Lemon and Summer Berries Mille Feuille
Last year somewhere during the holidays, I bought a packet of frozen puff pastry. It was already pre-rolled and has 7 sheets inside. I know I know, I should have made my own puff pastry because it’s actually pretty easy, but just a little more time consuming blah blah blah… Ummm, I don’t really think…