KitchenTigress

You don't need a baking stone or pizza oven to make great pizzas at home. You just need an oven that has rapid heating mode, plus the b...

Wanna make a killer breakfast? A pile of soft, luscious scrambled eggs on thick toast is pretty impressive.

Hot spring eggs (onsen tamago) are Japanese soft-boiled eggs. Japanese like to make them in hot springs, hence the namesake. When you break...

Panna cotta, at its most basic, is just milk and cream jelly. The jelly may be served as it is, but that'd be quite boring. How to li...

奥利奥芝士蛋糕不需要烤箱，而且做法简单，只要跟着配方就一定成功。

There're only 4 ingredients in my no-bake cheesecake filling: yogurt, cream cheese, icing sugar, and gelatine. There's no cream i...

Forget cooking Cantonese porridge the traditional way. That takes way too long. On the stove, simmering raw rice in lots of water or stoc...

Making good crepes is about getting the right amount of gluten in the batter. Too much gluten makes crepes rubbery. Too little makes crepes...

TIPS FOR MAKING MACARONS: 1) Which almond flour? I use Phoon Huat's superfine almond flour. PH sells three types of almond flour. Only ...

Baking matcha sheet cake is different from vanilla and chocolate sheet cake. When I bake matcha sheet cake, I block the oven's bottom...

Tang mian is roux, made by cooking flour in bubbling hot butter. Tang mian cake has the fluffiness of chiffon cake and the butteriness o...

Chocolate Swiss roll is a bit tricky. Why? Because cocoa powder complicates things. Cocoa powder makes sheet cake less stretchable, so yo...

My Swiss roll is very stretchy. It can stretch and bend into a roll without cracking. The flexibility is due to the way the eggs are beat...

Magic custard cake is made with a batter that magically forms 3 layers as it bakes. The top layer is fluffy sponge cake. The bottom is a la...

The cake part of pandan kaya cake is quite straightforward. It's a sponge cake made with the separated egg method. If you follow the re...

Most recipes for banana cake use about 1 part banana to 1 part flour. That's way too little bananas. My cake has 175 g bananas to 70 g ...

Black is mysterious. Black is sophisticated. Black is . . . sexy. What makes my cake black? It's bamboo charcoal that's been pul...

Matcha is the soul of matcha cake. If you want to make good matcha cake, you have to use good quality matcha. Matcha powder has three ...

Tips for making orange sponge cupcakes: 🍊 Mix the flour with the eggs first, before adding orange zest to the batter. It protects the egg...

My advice for cake newbies can be summarised in three words: follow the recipe.  Experienced bakers may change anything they like because...

This post goes hand in hand with Cake Dos & Don'ts . I hope these 2 posts help shorten cake newbies' learning curve. a) Why d...

Strawberries and cream are great any day of the year, not just for Christmas.

Japanese strawberry shortcake is a layered sponge cake filled and topped with whipped cream and strawberries. It is what I call a ménage à ...

Traditionally, Castella cake is baked in a topless and bottomless wooden frame. With 4 sides insulated with wood, the batter is heated main...

My very soft and fluffy chocolate cake is made with cocoa powder that's mixed with hot oil. The scalding helps bring out the chocolate ...

I like my pandan sponge cupcakes very much. Made with pandan juice and coconut oil, the little cakes are very fragrant and the green colour...

My sponge cupcakes are fluffy and moist. I use a combination of oil, milk, glucose and sugar to stop them from drying out in the oven. I ...

Pandan chiffon cake hot from the oven is way better than cold pandan chiffon cake. That's a bit like saying Bill Gates is rich, or A...

Hokkaido cupcakes are made with milk from Hokkaido, hence the namesake. These small chiffon cakes are so soft they're creased and sligh...

Ogura cake, aka 相思蛋糕, hails from Batu Pahat, Malaysia. "Ogura" is a Japanese surname; "相思" means lovesick. Is there a l...

There're several types of steamed cakes made with rice flour. If you want to learn how to make these traditional delicacies, chwee kueh...

Portuguese egg tarts must be baked in a very hot oven, at about 250°C, to get their signature burn marks. At that temperature, shortcrust p...

Chai tow kway is a popular breakfast dish in Singapore. It's made with rice flour batter that's steamed, cooled, then fried. The kw...

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,...

"Ang ku kueh" means red tortoise cakes. They're always shaped like a tortoise but they aren't always red. Red ones are fo...

You don't need much special equipment to make peanut cookies. If you don't have a food processor, you can pound the peanuts with ...

Cashew nut cookies are pretty easy going. These bite-size morsels don't mind if you put in more of this or less of that. You can use ...

Pineapple tarts are small pieces of buttery shortcrust pastry that are filled with pineapple jam. The jam is tangy and fruity. The pastry i...

Kueh bangkit is made with tapioca starch and coconut milk. It's one of the must-have cookies during Chinese New Year in Singapore. Go...

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 th...

When I was looking at butter cake recipes online, I was surprised to find people moaning about cracks in their cakes. That seemed rather od...

Soufflé cheesecake is the Japanese take on cheesecake. It's much lighter than the American or German version and not at all cheesy – th...

Ginger milk pudding (薑汁撞奶) is a Cantonese dessert made with ginger juice and milk. Without steaming, baking, gelatine or agar-agar, the mil...

Very few things in life are better than egg tarts fresh from the oven. Tips for homemade Hong Kong Egg Tarts:

Kueh ko swee (kuih kosui) is a steamed kueh made with a half tapioca starch and half rice flour batter. It's sweetened with gula melaka...

Sambal stingray is stingray wing barbecued on a banana leaf and smothered in sambal. The spicy dish has many fans in Singapore and Malaysia...

Kue bika Ambon is a cake from Medan, not Ambon. It's made with tapioca starch, eggs and coconut milk. Aka kuih bingka Ambon and kueh be...

To live up to its name, kuih seri muka must have a layer of custard that's smooth as a baby's bottom. Why? Because "seri muka...

Cereal butter prawns is a popular "zi char" dish in Singapore and Malaysia. Prawns are deep-fried, then tossed in a sandy cereal...

Kueh lapis is tapioca starch that's mixed with coconut milk and sugar, then steamed one thin layer at a time. Coconut milk gives kueh...