Strawberry Santas (草莓圣诞老人)

Tuesday, 18 December 2018


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

How to Make Pizza

Friday, 14 December 2018


You don't need a baking stone or pizza oven to make great pizzas at home. You just need an electric oven that has rapid heating mode, plus the black baking pan that comes with the oven. You have these two things? Good. Use them, plus my recipe, and homemade pizzas are a piece of cake.

Gordon Ramsay's Scrambled Eggs

Thursday, 26 July 2018


Wanna make a killer breakfast?

A pile of soft, luscious scrambled eggs on thick toast is pretty impressive.

Add instant glam with a bunch of tomatoes on the vine.

Raspberry Panna Cotta [覆盆子意式奶冻]

Friday, 25 November 2016


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 liven up plain panna cotta?

Make it heart-shaped. Make it in bright colours.

Chocolate Swiss Roll (巧克力瑞士蛋糕卷)

Tuesday, 30 September 2014


If you've never made Swiss roll before, or never made one successfully, please don't try my chocolate Swiss roll recipe.

Vanilla Swiss Roll (香草瑞士蛋糕卷)

Monday, 1 September 2014


There're a few common problems with making Swiss rolls: (1) The cake is hard and dry. (2) The crust sticks to the paper the cake is wrapped in. (3) The crust cracks when you roll the cake.

Magic Custard Cake (魔术卡士垯蛋糕)

Thursday, 31 July 2014

What's magical about magic custard cake?

The cake's three layers, which are "self-made".

Banana Chiffon Cake (香蕉戚风蛋糕)

Friday, 9 May 2014


If you like your banana cake very fluffy and very "banana-y", you must try my version. Other recipes may be as fluffy but not as banana-y, or as banana-y but not as fluffy.

Orange Sponge Cupcakes (香橙海棉杯子蛋糕)

Thursday, 30 January 2014


Hark! Do you hear the sound of thundering hooves?

The Year of the Horse is coming!

Happy Chinese New Year! 祝大家大吉大利!

Cake Dos & Don'ts

Wednesday, 8 January 2014


This rather long post, for cake newbies, can be summarised in three words: Follow the recipe. Experienced bakers may change anything they like because they know what works or probably works. Beginners, OTOH, can't tell if a seemingly insignificant detail is actually a critical part of the recipe. If you're one of these, I hope this post shows you why you may want to do everything the recipe says, and not do everything the recipe doesn't say.

Cake FAQ

Tuesday, 31 December 2013

a) Why didn't your cake rise?  »
Short answer: Because you did not follow the recipe.

Japanese Strawberry Shortcake
(草莓奶油蛋糕; Strawberry Cream Cake)

Monday, 9 December 2013


Japanese strawberry shortcake is a layered sponge cake filled and topped with whipped cream and strawberries. It is what I call a ménage à trois made in heaven, because each party brings out the best in the other two.

Fluffy Chocolate Sponge Cake (巧克力海绵蛋糕)

Saturday, 12 October 2013

Ladies and gentlemen, please meet my seized chocolate cake:

Seized?

Don't worry, I haven't seized anything from anyone. It's cocoa powder that's doing the seizing, not me.

Vanilla Sponge Cupcakes (香草海绵杯子蛋糕)

Friday, 30 August 2013


The cake is fluffy, moist and not too holey. The buttercream is velvety smooth and not too rich or too sweet. The roses look reasonably like roses, and stayed that way without air-condition.

Yup, I'm happy with my vanilla cupcakes.

My sponge cupcakes are made with whole eggs, i.e. the eggs aren't separated. This method is a bit tricky because yolks and whites whisked together deflate easily when you add flour and butter/oil. Deflated batter makes cupcakes that are dense and hard.

Pandan Chiffon Cupcakes (班兰戚风杯子蛋糕)

Wednesday, 7 August 2013


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 Angelina Jolie has thick lips. We all know that.

So when was the last time you had pandan chiffon cake that was still hot?

Portuguese Egg Tarts (葡式蛋挞)

Monday, 13 May 2013

 photo MOV_0892_00012portugueseeggtarts
They 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.

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?

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?

Lemon Curd Marbled Cheesecake

Wednesday, 13 July 2011

I love the lemon tree in my garden, especially when it's full of lemons. She (yes, she!) was planted by my grandfather in 1931.

The grand old dame is celebrating her 80th birthday this year. Her trunk is gnarled with age but Mrs Taango – that's what we call her because: lemon → tang → Taango – still produces a load of fruits every year.