Orange Chiffon Cake (香橙戚风蛋糕)

Monday, 15 July 2013

.Knock knock!

Who's there?

Chiffon cake!

Chiffon cake who?

She's fond of cakes, especially light, fluffy cakes.
.

Hokkaido Cupcakes

Friday, 28 June 2013

Hokkaido cupcakes are made with milk from Hokkaido, hence the namesake.

I can't be bothered to go to a Japanese supermart that sells Hokkaido milk. My Hokkaido cupcakes are made with milk which is –  to quote what the carton says to the (capital) letter –  "From AUSTRALIAN DAIRY COWS".

So the milk's from Australia?

Ogura Cake ♥ 相思蛋糕 ♥

Thursday, 13 June 2013


Ogura cake, aka 相思蛋糕, hails from Batu Pahat, Malaysia. "Ogura" is a Japanese surname; "相思" means lovesick. Is there a love story behind the cake? Nah, there isn't. Some baker in Batu Pahat just invented the name.

Chwee Kueh (水粿; Steamed Rice Cakes)

Thursday, 30 May 2013

There're several types of steamed cakes made with rice flour. If you want to learn how to make these traditional delicacies, chwee kueh would be a good start. It doesn't take long and the ingredients are cheap, so you don't waste much time or money if you fail.

The first step in making chwee kueh is mixing the batter. The main ingredient is rice flour but that alone would make a rather hard kueh. To soften it, you need to add some starch. Some people use tapioca flour; I prefer a mix of cornflour and wheat starch. Of course, the amount of water in the batter is crucial to the success of the steamed kueh. If the ratio of water to flour/starch is wrong, the steamed cake will be too hard or too soft.

Portuguese Egg Tarts (葡式蛋挞)

Monday, 13 May 2013

 photo MOV_0892_00012portugueseeggtartsThey look more like curry puffs! That's what one reader says about Rasa Malaysia's Portuguese egg tarts.

Indeed, her tarts don't have any of the signature burn marks. To me, what's supposed to be the custard looks more like an omelette . . . or maybe quiche filling.

What's wrong with Rasa Malaysia's recipe?

Chai Tow Kway (菜头粿; Fried Carrot Cake)

Monday, 15 April 2013

If you're looking for a good chai tow kway recipe, you've come to the right place. How do I convince you my CTK is good? By comparing to one that's bad, here, from The Little Teochew in a guest post for Rasa Malaysia.

I've read many recipes for various sorts of steamed cakes made with rice flour, such as chwee kueh, orh kueh, lor bak gou, pak tong gou and, of course, chai tow kway. What's the one common feature they all have? The batter is cooked on the stove before it's steamed. The Little Teochew, unlike everyone else, mixes rice flour with room temperature water, then steams the batter straightaway. Why do the rest of us do extra work? Because unless the batter is thickened before it's steamed, the rice flour would sink and form a hard layer at the bottom of the cake. If you steam rice flour batter without thickening it first, your kway is doomed for failure.

Killer Sugee Cake

Thursday, 28 March 2013


Wanna make a sugee cake that's light and fluffy? That's right, the Eurasian classic doesn't have to be dense and heavy. Let me, a half-Eurasian, show you how. What? You didn't know I'm half-Eurasian? Hey, half of Eurasian is Asian and I'm 100% Asian. That makes me 50% Eurasian, right?