The husband of my good friend was in town, and I figure she would like a canister of homemade pineapple tarts. Thankfully I have a proven recipe. And I am glad to say that I managed to replicate it perfectly. One extra note - for the initial bake (before adding the pineapple jam), place the... Continue Reading →

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I always get a little nostalgic when it comes to the lunar new year. I remember those times when I was at home, and mum and I would bake cookies together. Which is weird, as we are never really big on the new year celebration. But I supposed it is a kind of ritual. And... Continue Reading →

I could never really understand what it was about these cookies, but people appear to go completely ga-ga over them. I have had my fair share of pineapple tarts, but honestly, I have not had any that was good enough for me to want to eat it. At least, none of the ones I have... Continue Reading →

It has been more than a year since the last time I baked this, and it definitely brought back memories, good ones. This time I added a full tablespoon of dark rum. For a while there, I was worried it might be too full, but it turned out to be just nice. Christmassy yummy goodness.

I believe I have found the formula for that perfect light and fluffy pandan chiffon cake. The ingredients are pretty much the same as the original recipe I was using. But the method was tweaked for a bit, and I think, it does help to make the cake extra light - just how I like... Continue Reading →

I am still searching for that perfect pandan chiffon cake. I am playing around with the original recipe I used. In fact, taste-wise, I think it is perfect. But I just cannot stand that it is like earthquake every time I take the cake out of the oven! Someone suggested that, instead of stiff peaks,... Continue Reading →

Strange as it sounds, the best pandan chiffon I have ever tasted was over a Asian-French fusion brunch, at a posh 6-star hotel. It was so good and light that it’s literally like “eating air”! Air which tasted of the fragrant pandan leaves and coconut milk with lingering sweetness so mild that it balances your... Continue Reading →

Okay, so the baking hermit took a break from baking and made these steamed traditional “kueh”. Thanks to a friend of mine who spent a good part of the weekend talking about “kueh lapis”. After which, that was all I wanted to eat! I know it is easy enough to buy a few slices from... Continue Reading →

My mum wanted a crash course on making pandan chiffon cake, so, I gave her one. I know it’s not fair, since i have had numerous practice, but, don’t you think this looked so much better than my first attempt?

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