The first time I had kueh kosui was at a local Eurasian restaurant, Folklore. Their rendition of the traditional dessert was so good that I went back for dinner shortly after, just so I could have this delicious dessert again. Since then, I have tried kueh kosui from a few of the traditional dessert places,... Continue Reading →

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My last attempt at Hokkaido cheese tarts was somewhat a failure. And that was probably because I took too many shortcuts. So this time I made sure to follow the steps carefully. Instead of the usual Hokkaido cheese tart shape, I decided to bake these in my standard French tartlets, with a little added twist.... Continue Reading →

For the longest time people have been telling me "your starter is not active enough". Yet no one has ever suggest how I could get my starter to be more active. Many thanks to Trevor Jay Wilson's book, "Open Crumb Mastery", I finally understand the science behind an inactive starter and how to rectify it.... Continue Reading →

It has been quite a while since I last made a sourdough loaf. So I thought I should give pangzhi a little exercise. Since it is a rather quiet weekend, I thought I'd take the opportunity to use up the cheese I got from my recent England trip and bake my breakfast staple. I am... Continue Reading →

This post is a belated Mother's Day post. As I was serving the last days of my previous job (and going out for lots of dinner and drinks from colleagues), it was difficult to find time to make a full fledge Mother's Day cake. Also, I didn't think a cake covered in whipped cream would... Continue Reading →

This must be one of my worst baking weekend ever. I wanted to make some whipped ganache to top this tart, but, boy, I made two batches and somehow managed to screw up both of them. Both times I made a "liquid" ganache, with a 2:1 heavy cream to chocolate ratio, chill it, then whip... Continue Reading →

Pistachio has a very distinct taste. And while that taste is very pronounce when you eat the nuts on its own, it is very difficult to incorporate is successfully into other dishes. After so many attempts on pistachio tarts, I still cannot really say I have found the perfect recipe. But, the salted pistachio praline... Continue Reading →

So I am remaking all my favourite tarts with my new tart rings. Seriously, with these micro-perforated tart rings, making tart shells are almost addictive! My method of lining the tart rings is a little unusual. I'd cut out strips to line the sides. For round tarts, normally just one ling strip. But for rectangular... Continue Reading →

I have been fascinated with Yann Brys’ "tourbillon" technique for the longest time, and have been toying with the idea of buying a turntable, just to try piping this myself. But, that seemed a little extreme. Finally I got a toy pottery turntable off Amazon. 🙄 And I think it sort of does the trick.... Continue Reading →

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