Kueh Bangkit

Friday, 28 December 2012

Bangkit isn't a kit for banging. "Bang" is "香" in Teochew and Hokkien; "kit" is "cake" mangled; "kueh" is . . . (just about) anything edible any local delicacy served kinda snack size. In short, "kueh bangkit" means fragrant cookies.

Butterscotch Popcorn

Monday, 17 December 2012

To make corn pop, the moisture in the kernel must be heated and turned into steam. When the steam builds up enough pressure, it bursts through the wall of the kernel, creating popcorn. The heat mustn't be too strong or the outside of the kernel would harden and stop the corn from exploding. It mustn't be too gentle either or the steam would leak out of the kernel and not explode.

Butter Cake

Monday, 12 November 2012


When I was looking at butter cake recipes online, I was surprised to find people moaning about cracks in their cakes. That seemed rather odd  to me because the butter cakes my mother bought when I was a kid all had a big crack on top. Isn't the ruptured top the signature of butter cakes?

Japanese Soufflé Cheesecake (日式芝士蛋糕)

Monday, 29 October 2012


Soufflé cheesecake is the Japanese take on cheesecake. It's much lighter than the American or German version and not at all cheesy – the ideal cheesecake for cheesecake haters.  The recipe I'm sharing is adapted from Diana's Desserts. I've made four changes to the original recipe:

Ginger Milk Pudding (薑汁撞奶)

Thursday, 18 October 2012

薑汁撞奶 is a Cantonese pudding made with ginger juice and buffalo milk, plus sugar to taste. Without steaming, baking, gelatine or agar-agar, the milk is able to solidify into a custard just by mixing with some ginger juice. Sounds really easy, right? Hey, the devil is in the details!

Hong Kong Egg Tarts (港式蛋挞)

Monday, 15 October 2012

The best tool for flattening pastry dough isn't a rolling pin but a plate. Just place a round blob of dough between two plastic sheets, then press it evenly with a flat-bottomed plate. Peel off the top sheet of plastic, then flip the dough into a tart mould.

Kueh Ko Swee (Kuih Kosui)

Monday, 24 September 2012


Knock knock!

Who's there?

Kueh hamba!

Kueh ham . . .  who?

Kueh hamba, aka kueh ko swee and kuih kosui!