It’s the time of the year again!

It’s been a year, I hope I am not just updating once a year! I do miss the times where I have the time and focus to try out new recipes, take pictures and write about it.

Many fellow bakers has since stop blogging and moved on to Instagram/Facebook but not me, this is THE place where I document down my baking journey. It’s THE place where I look back and see how and where I have been.

Enough of that cos it’s the Lunar New Year again and no excuse not stepping into the kitchen and start baking! Morever this year I have new toys to play with!


These are new moulds that I brought in this year, not your usual size of pineapple but each weigh auspiciously 28g. I love the moulds, they are easy to use and this improved version allow you to adjust the height of the mould. I also like how they can be take apart to wash.

photo 26-1-19, 5 29 49 pm

I’ve just open a new round of orders (New designs added too), take a look at ShopnBake and place your order today. Not forgetting the moulds is suitable for making both baked and snowskin mooncakes!

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Salted Egg Yolk Butter Cookies

It’s been a long long while, huh?
No new bakes hence no new post too. It’s been good old butter cakes and fruit cakes.

I did kept myself busy with lots of crochet work thou. Did scarves, beanies and blankets for charity donation – a hobby that you dont sweat over it.

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Planning small portion bakes this year, do miss those days which I bake in quantities. I enjoyed the planning and baking process.

Kicking off this year with Salted Egg Butter Cookies. Have heard much about Jenny’s Butter Cookies from HK, I’ve not tried it personally yet. This cookies is not too crumbly on the outside, slight crunch and almost melt in the mouth. And definitely simple with just 3 types of flour and just icing sugar.

I have baked a batch without salted egg using SCS butter but feel that it just lack the punch of butter, probably Golden Churn Tin packaging will do the job much better.

Recipe largely adapted from

I adjust the proportion of butter and icing sugar and added salted egg powder.

120g butter
35g icing sugar
45g plain flour
30g bread flour
25g rice flour
25g Salted Egg Powder, I used Knorr Brand

*preheat oven at 160C

1. When the butter is semi-soft, using hand whisk, whisk together with sugar until fluffy.
2. Fold in sieved flours and salted egg yolk powder until well combined.
3. Transfer to piping bag and pipe out desired shapes onto lined baking tray.
4. Bake at 160C for 16mins.

I baked at 160 degrees for 20 mins and find them too brown so do watch your own oven temperature.


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Gula Melaka Pandan Kaya


It’s indeed been a long long while. While baking have really slow down and it’s always the usual aka family’s favourite like butter cake, fruit cakes etc so that somehow does not call for a blog post.

Nevertheless, I’ve finally made some kaya! absence of the real Pandan leaves thou cos it’s in the evening I decided to prepare for the next day breakfast.

3 eggs
100g gula melaka
100g caster sugar
350ml coconut milk
1tsp Pandan Paste

  1. Chop up the Gula Melaka and together with caster sugar, whisk them into the eggs till sugar melts.
  2. Add in coconut milk and mix well.
  3. Double boil the mixture over another pot of hot water and use a whisk to stir throughout 1 hr.
  4. The kaya will gradually thicken up, reduce to 1/3.
  5. Cool till slightly warm and use a handheld blender to achieve a smooth texture.

This will give you a medium size tub of Kaya. I usually separate the Kaya into small containers so you can keep them longer.


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Happy Lunar New Year!


Wishing everyone a prosperous new year!

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Kuih Bahulu


Finally gotten the heavy metal Kuih Bahulu mould.

2 large egg
60gm sugar
1/2 tsp vanilla extract

60gm plain flour
1/4 tsp baking powder

1. Place a greased kuih balu mould into a preheated 190C oven.
2. Whisk egg at full speed for 1-2 minute until light, pale and frothy.
3. Add sugar and vanilla extract and beat at full speed for another 1-2 minute until thick and creamy.
4. In another bowl, sift together the flour and baking powder. Fold lightly into the above mixture.
5. Scoop batter into the heated greased mould. Fill to the top of the mould.
6. Bake at 190C for 10 minutes or until the top is golden brown.
7. Remove kuih bahlu from mould with the aid of a skewer and leave to cool on a wire rack. Continue with the the rest of the batter (step 5-7).
8. Store in an airtight container

Makes 48 pcs

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Flower Blossom Pineapple Tarts


It’s the time of the year for her appearance again! Pineapple Tarts.

There are just too many recipes for Pineapple Tarts, some using Plain Flour, Top Flour, Cake Flour.
– Depending on your preference, some goes for melt in the mouth but personally I prefer the crust to be slightly crispy so my preference is a mixture of plain flour and top flour. For a more melt in the mouth texture, use cake flour + plain flour.
– Use good butter and my favourite none other is Lurpak.
– For better color, add a few drops of egg yellow coloring to the egg yolk.
– Add milk powder if you like the milk taste. I keep my tarts simple because it should taste simple – good butter and the pineapple paste.


As all known, making these tarts arent easy. There are some work you could do beforehand!
– Prepare the dough the night before and let it rest in the fridge, I will bring out 30-45 mins before starting to bake.
– Roll your pineapple paste into small balls and keep them in the fridge, you could do these a few days ahead however I sandwich them row by row between plastic sheets, this will avoid them sticking together making it difficult to remove or end up rolling them again.
– Use your table top mixer to prepare the dough, sift all dry ingredients, use the machine flat beater to give it a good mix, add in cubed butter and leave it to mix, do not overmix – stop once the butter are blend in. Add in egg yolks and stop as long as it forms a dough.


I’ve covered some other tips here

Learn how to do a Rose Pineapple Tarts here

Happy Baking!

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Chinese New Year Savoury Cookies


Just came back from a long trip hence taking a little break from orders (I do miss all the planning and baking thou!)

Spent 2 days visiting ingredients supplies shop to shop for the ingredients and yet still missing some of them! Perhaps I should plan to buy earlier next year and avoid the rush.

Was looking for some new cookies to bake and came upon Potato Chip Cookies from Food@HomeSweetHome. Added half a bottle size of Sour Cream and Onion Potato Chips with cheese powder into the ingredients! I omitted the walnuts thou. After rolling the dough into a ball, I use a wet fork and press down.

And next week will be the “must-have” pineapple tarts!

250g butter
80g caster sugar (I used less than 60 gms)
150g Sour cream & onion potato chips, crushed
50g walnuts, chopped (or any other nuts of your choice)
20g Parmesan cheese powder
250gm plain flour, shifted with
1tsp baking powder


  1. Cream butter and sugar till light and fluffy.
  2. Stir in crushed potato chips, chopped walnuts and Parmesan cheese.
  3. Fold in shifted flour and mix into a dough.
  4. Scoop 1 tsp mixture and drop onto a lined baking tray.
  5. Bake in a preheated over at 180 degree C for 15 minutes or until golden brown. remove and leave to cool before storing.

Recipe adapted from Chef Margaret Cheng at Spastic Centre, PJ during one of the Charity cooking demo.

Makes about 90 cookies from this recipe

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