July 20, 2016
If I can only pick one item at the Bangawan Solo store, I will always pick the Honeycomb cake. That is how much I like the taste and texture of this Nonya delight. I have many failed attempts at baking this kueh. Last weekend, I decided to try Mrs. Leong’s recipe again with some adjustments. Without the Read More
May 30, 2016
Durians. Love them or hate them. I am a durian lover. We only have access to the frozen version of these King of fruits, much of its distinctive ‘aroma’ is lost in the freezing process. We don’t get the kick out of sinking our teeth into thawed durian pulp. Nonetheless, beggars can’t be choosers. This weekend, I filled some choux Read More
May 2, 2016
My aunt was a very good baker and I always looked forward to her visit when she would bring us treats that she baked. My favorite treat is her version of the chocolate chiffon cake. They were moist, spongy, and always delicately frosted with chocolate whipped cream. After her passing, I received a copy of her recipe that I Read More
March 27, 2016
I was planning on making simple French Toast for breakfast this weekend. This loaf of challah that I picked up from the 300 bakery looked so good that I feel it deserves some exquisite treatment than simple French Toast. There is no other place to turn to than my favorite Tartine cook book. The Tartine Brioche Bread Pudding recipe says Read More
March 14, 2016
I tried to make Hong Kong egg tarts a couple of weeks ago with a recipe that took hours to prepare the flaky tart dough. It was way too hard and the results wasn’t that great. I’m determined to try it again today and this time, I decided to combine Tartine’s flaky tart recipe with the authentic Asian egg Read More
December 14, 2015
I have been eyeing this Tyler Florence Lemon Pudding Cake recipe for weeks, but I am reluctant to buy a carton of buttermilk just to use 2/3 cup of it. Finally, I decided to try a buttermilk substitute using some leftover yogurt. It turns out perfect! Just found another awesome dessert recipe for the holidays! Prep time: 20 mins Cook Read More
November 10, 2015
For my maiden attempt at making tartlets using the “Goldtouch” tart pan, I decided to try the Tartine Banana Cream Pie. The flaky tart shell came out perfect. I followed the Tartine instructions to the T. The recipe below captures some adjustments for making tartlets instead of a 10″ tart. This must have been the longest post I have written, Read More
June 8, 2015
I was flipping through the William Sonoma Fruit Dessert and came across a recipe for Plum Buckle. What is a Buckle? A buckle is a baked dessert in which the cake batter is mixed with fresh seasonal fruits and topped with a cinnamon streusel. I learned something new, and made good use of the berries and peaches in my refrigerator. Read More
April 27, 2015
There are still plenty of the multi-colored carrots left in the refrigerator. It has been a while since I tried making carrot cake with cream cheese frosting. It is time to indulge! Prep time: 30 mins Cook time: 40 mins Makes a 10-inch cake Ingredients Carrot Cake 2 cups all-purpose flour 3 cups grated carrots, 1 cup each of the Read More
March 22, 2015
Yet another dough ball recipe. All the recent glutinous rice ball recipes are my attempts to make Mochi. Ashley insists tang yuan (汤圆) <> Mochi. I wonder. Aren’t they all made from glutinous rice flour? Regardless, she has gobbled every one of the variations/look-alike I’ve attempted over the last few weeks. Unlike the usual peanuts/black sesame topping, this is the Read More
