Tag Archives: baked goods

Death By Chocolate Cake

Would you like to die a death by chocolate cake…? Or more specifically, a death by my Chocolate & Hazelnut Salted Butter Caramel Cake? I didn’t know what I was thinking when I decided to whip up this evil thing for a dinner party for our friends, S & C. I probably wasn’t, because I could have killed someone with it.

I think there are different ways to depart this world with this cake. I could have suffocated S or C or M or myself by smothering one of us with the thick, luscious, smooth sour cream chocolate icing, which in a warped kind of role-reversal, is dying to be licked too. I could have choked one of us to death by clogging the throat up with greedy morsels of deep, dense, and very chocolatey cake. Or, I could have dehydrated someone by making one of us weep to death after my rich salted butter caramel has blazed a trail on the tongue, with that tiny savoury-sweet-buttery dribble threatening to leave the corner of one’s lips. Oooh, to kill or not to kill, my caramel has conscience and it ponders.

They say that nothing is certain but death and taxes. I say that nothing is ever worth living if  we don’t die a Death By Chocolate Cake. It is an arguably good way to go; you see, you leave this world with your teeth stained with chocolate, no one judges you for that, you get endorphins buzzing in your head, and then you sigh and go to heaven. So, why not?

P/S: No humans were killed in the making and consumption of this chocolate cake, unfortunately…

*Updated: This post has been featured on Foodgawker and Tastespotting. Check out my profiles on Foodgawker and Tastespotting to see my other featured posts!

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

Now, go slaughter someone you love with this too (and by the way, if anyone asks, you didn’t hear this evil doing from me):

Chocolate & Hazelnut Salted Butter Caramel Cake
(slightly adapted from Nigella Lawson’s How to be a Domestic Goddess)

Makes an 8-inch two-layered, ironically, round weapon

To choke someone with the cake:

200g plain flour
200g caster sugar
3/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
200g unsalted butter, softened at room temperature
40g cocoa powder (I used Green & Black)
150ml sour cream
2 eggs
1 and 1/2 teaspoons vanilla paste

1. Preheat oven (fan-assisted) to 160 degree Celcius. Grease and line two 8-inch sandwich tins.
2. Mix flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
3. Beat in the softened butter to the ingredients in step 2.
4. In a separate bowl, combine the cocoa powder, sour cream, eggs and vanilla paste till well-mixed, and then add this in a stream-like fashion to the flour mixture from step 3 and beat till everything is well-combined.
5. Pour the batter into the greased and lined sandwich tins (make sure both get equal amounts of batter) and bake for 26 minutes, rotating the cake tins halfway through if your oven has hotspots. You don’t want to overbake these as people might go to hell instead of heaven if you do…26 minutes work well for me, but if you want to check yours, the cakes should just begin to shy away from the edges of the tins, and the skewer should come out almost clean when inserted. Cool the cakes in the tins on a cooling rack for about 10 minutes, then turn the cakes out directly onto the rack to cool them further. In the meantime, work on the salted butter caramel sauce.

To set one’s tongue on fire with the salted butter caramel sauce:

100g caster sugar
55g unsalted butter
1/2 teaspoon salt
100ml whipping cream

1. Melt sugar and butter in a saucepan, and caramelise to copper colour (be careful not to burn it). Keep stirring during this process, and keep a watchful eye. Add the salt whilst stirring.
2. Scald the whipping cream in another saucepan (it should be shy of coming to a boil).
3. Remove the caramel from Step 1 from the heat, and add the cream. Be careful here, as the mixture will bubble vigorously and might splatter onto you. Stand far far away, with gloves on as you stir the hot cream and caramel together to form a smooth sauce. You don’t want to die looking like a blistered chef, that defeats the purpose of making this cake as the chef isn’t supposed to die. Let the caramel sauce cool down before use. Next, work on the icing.

To smother someone to death with the sour cream chocolate icing:

150g dark chocolate (I used 85% Lindt, broken up into small pieces)
105g unsalted butter
150ml sour cream (room temperature)
75ml whipping cream (room temperature)
1 teaspoon vanilla paste
1 tablespoon golden syrup
250g icing sugar, sifted

1. Melt the butter and chocolate in a microwave (do this in 20-second blocks because you don’t want to overheat the chocolate and cause it to seize), or if you prefer, do it bain-marie style. Let the chocolate mixture cool slightly.
2. Gradually stir in the sour cream and whipping cream, vanilla paste and the golden syrup.
3. Slowly add the sifted icing sugar and combine till smooth.

Now, to assemble the weapon:

100g blanched hazelnuts, blitzed to tiny chunks in the food processor

1. Outline your serving plate or cake stand with strips of baking parchment, and sit your cake on top of strips, such that the edges of the cake are actually on the parchment pieces.
2. Spread the cooled salted butter caramel on the first layer, and then top it up with the second cake layer.
3. Pour the chocolate icing over the assembled cake, and let the icing flow down the sides while smoothing the surfaces with a palette knife.
4. Propping up your cake at different angles, pat on the blitzed hazelnuts on the sides, and leave the cake to set in the fridge till the icing is less gooey (it should still be sticky though). Remove the cake from the fridge when this is so. Carefully remove the parchment pieces from the plate/stand. You should get a very neat-looking cake.
5. Now, serve the cake to your unsuspecting guests. Remember, you didn’t hear it from me!



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Happy Birthday, My Little Red Dot

London. A city where M and I chase our dreams, and perhaps even living other people’s dreams. It is fun and exciting. There’s always something to do. The summers are so irresistible and pretty that they make up for all the crap weather that rain relentlessly on us during other seasons. One smells freedom in the air – there are barely any boundaries to what we can do and where we can go.

Sounds perfect, no? Here’s the newflash – nothing is and ever will be. Despite everything we’ve got going on over here, all the milestones that we’ve crossed, and everything that we’ve achieved, we miss home dearly. We miss Singapore.

Some have fondly christened Singapore ‘The Little Red Dot’, for its incredibly small size, so small that it only appears as a red dot at the tip of the Malaysia Peninsula on the world map. But small it might be next to giants in the neighbourhood, Singapore is a whole lot of everything for us.

Singapore is love. Our family and friends are there. Our parents in particular have supported us in all the tough choices we’ve made, even though it is not easy for them. This year, I lived out one of my worst fears when bad news hailed from home. I’m just thankful to the big man upstairs that everything has blown over, and that home will always be home, with my family smiling back at me whenever they pick me up from the airport. Those smiles, hugs and the tender strokes on my head when I am feeling down, they are so very precious.

Singapore is everything else and beyond. Stability, efficiency, safety, we’ve got it going as perfectly as any other country can even dream of.

Think about all the social unrest in other cities. Right now, I’m thinking of the London riots and I shudder at how a developed city could descend into such chaos. Then my thoughts wander back to Singapore and realise how fortunate we are. As M put it very succinctly in one of our conversations yesterday – in London, we have to look out for places that are safe; in Singapore, we have to look hard for places that aren’t.

Things work as efficiently as they can possibly be in Singapore. Public transport letting you down? Trains not coming on time? The city crippled because of strikes? Trains packed to the point where you have to wait ages to board another one? Try living here. Getting banks/organisations to do what you went there to do – try waiting and people even die here while waiting in hospitals. I was in a horseback riding accident once and guess what, the nurse-led unit said I had to be flown to another city in UK to get an X-ray done. Go figure. (Well come to think of it, at least I could be flown, in other undeveloped countries, people walk for a day to get a checkup and even to give birth.)

My point is, every country has its trophies and skeletons. London offers many opportunities, both for carving out a livelihood and for leisure. It gives us freedom, the room to be creative and to think out of the box. But it is freckled. I’m sure there’s much to complain about Singapore too, seeing the debates that recent elections have sparked off. We don’t have that much freedom, we are controlled, some even say we’re puppeted, but I love The Little Red Dot nonetheless. After all, it is home. We have much to be proud of for a young, miniscule country with no natural resources whatsoever next to global giants. Our forefathers built our country with their very hands and little else. I hope we can go on and do the same for our children. Here’s to 46 years of independence and magnificent strides into the future, and more to come!

Happy Birthday, my Little Red Dot. We’ll be home soon.

[Photos: Palm Sugar and Coconut Salted Butter Caramel Macarons specially made for this occasion, from yours truly to you]

If you love macarons, join me on my macaron journey.

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

*Updated: This post has been featured on Tastespotting. Check out my profile on Tastespotting to see my other featured posts!

 

The Prettiest Cake I’ve Made – Ispahan


Mention lychees, rose and raspberries in the same sentence, and the first person you think of is Pierre Hermé, the one pastry chef I truly revere, and the one man I might actually kiss, other than my husband (shhhh, it’s our secret). If you’ve followed this blog since I started, you would have seen how I’ve progressed in the kitchen and how I became increasingly obsessed with macarons and other pastries. Pierre Hermé is the source of my inspiration; his dexterity with pastries is something that I can only dream of, not here but in a parallel dimension. Yes, he is that good.

I love his creativity and his works of art so much that every other friend of mine seems to think I’m a nutcase for his sweets now, and I was very generously gifted one of his cookbooks for my birthday last year. I have yet to actually use any of his recipes, for fear of getting them totalled in an ugly accident that (trust me) will be reality in my incompetent hands; but one day, when I’m good enough, I will plough through each and every of his recipes (they are in French though…) and hopefully, delight my friends with the creations. For now, Pierre Hermé remains a dream that seems too good to be true, and I only aspire to be inspired.

I have managed to tackle the tricky business of macarons, and now, I yearn for more. Iconic and truly delightful, the beautiful combination of lychee, rose and raspberry was first created by Pierre Hermé and it seemed like the perfect way to get started. Yes, my dears, I’m working my way into the heart of Monsieur Hermé.

To you, the Ispahan cake I’ve made here probably isn’t a product of inspiration; the truth is you could probably find it in any pâtisserieBut to me, this cake is a bit of a big deal. I’m used to making slapdash easy-peasy cupcakes, brownies, cakes, cookies and macarons, but an entremet? That’s a tall order. Entremets are refined, very pretty layered and textured mousse cakes that don’t do very well when poked by stubby, careless fingers like mine. Getting them to look perfect is a real challenge for me, and I was terrified of making my first entremet, but I guess, I have to start somewhere if I want to be more prolific in pastry-making. So I hope you’ll see why this Ispahan cake represents a more accessible way in, to that Pierre Hermé cookbook that has been sitting on my shelf for more than half a year, and also to more good things that will hopefully turn up in my culinary adventures.

Ladies and gentlemen, I present my first entremet to you, possibly not the prettiest cake you’ve seen but definitely the prettiest cake I’ve ever made. It is not perfect, but I hope to make it so one day. For now, the flavours tease and delight, as they should and as they did when I first had an Ispahan years ago. The sweetness of lychees, tartness of raspberries and lingering aroma of rose bring a sensual touch to this cake. It’s hard not to be drawn in, even M loved it. For me, I was extremely pleased to see it come together (as opposed to it falling apart…). Here’s the recipe that I tweaked from Okashi to include the signature Hermé flavours of lychees, rose and raspberries, and I hope you enjoy making it as much as I did!

Ispahan Cake

Makes two 4.5cm (diameter) cakes and one 15cm cake
(adapted from Okashi by Keiko Ishida)

Special Biscuit Sponge

15g corn flour
15g plain flour
17g unsalted butter, melted
45g egg whites
40g egg yolks
40g caster sugar

1. Preheat oven to 190 degrees Celsius. Line 15cm by 25cm tray with baking parchment.
2. Sift flours together, twice, and set aside.
3. Beat egg whites in a bowl until foamy. Add 1/4 of the sugar and beat briefly, before adding in the remaining sugar. Continue to beat until stiff and glossy peaks are formed.
4. Lightly beat the egg yolks, add them to the meringue made in step 3 and gently mix till combined. Do not overmix.
5. Sift the flours again, into the batter from step 4 and fold the flours in gently till batter is glossy. Pour the melted butter into this mixture and fold gently to combine.
6. Pour batter into the lined tray, and spread evenly with a spatula. Bake for 10 minutes in the preheated oven.
7. Once baked, remove sponge from the tray and cover it with a clean tea towel. Leave to cool on a cooling rack.

Flavour for the sponge

35g water
12g caster sugar
1 tablespoon canned lychee juice
1 tablespoon lychee liquer
1 tablespoon essence of rosewater

1. In a saucepan, heat up water and sugar to make a sugar syrup. Remove from heat and add lychee juice, liquer and rosewater essence. Stir to combine. Set aside and let cool.
2. When sponge is fully cooled, cut out (diameter) 4.5cm and 15.5cm round pieces with the mold rings.
3. Brush sugar syrup from step 1 over the sponge cut-outs.

Crème Mousseline

235g whole milk
1 teaspoon vanilla paste
3 egg yolks
75g caster sugar
20g plain flour
5g corn flour
135g unsalted butter
1 tablespoon canned lychee juice
1 tablespoon lychee liquer
1 tablespoon essence of rosewater

1. Bring milk and vanilla to boil in a saucepan, then remove from heat and set aside.
2. Whisk egg yolks and sugar till mixture is thick and pale yellow. Add flours to this and mix well.
3. Pour the hot milk from step 1 to the egg mixture, and fold to mix thoroughly. Return this to the saucepan and bring to a boil on high heat. Stir continuously. This forms the pastry cream. Beat the pastry cream, whilst in the saucepan, until smooth, thick and glossy. It should resemble the gloopy filling you see in cream puffs. Remove the saucepan from the heat, and transfer the pastry cream to a clean tray. Cover the tray with cling film and let cool in the freezer. Do not allow it to freeze.
4. In a clean bowl, beat butter until creamy. Add the cooled pastry cream and beat until combined. At this point, beat in the lychee juice, liquer and essence of rosewater. This is your crème mousseline.

To assemble

100g raspberries, halved
7 lychees (I used canned ones), drained thoroughly and quartered

1. Place the flavoured sponge cut-outs into the respective mold rings.
2. Pipe a thin layer of crème mousseline onto the sponge. Spread this evenly (you want uniform layers so the entremet looks pretty).
3. Arrange the halved raspberries, cut-side facing out, against the inner surface of the mold ring. Arrange lychee quarters and remaining raspberries in concentric circles as you move inwards from the outer edges. Note that for the smaller mold ring, you won’t be able to put in extra raspberries in the middle, there will only be enough space for lychees.
4. Pipe another layer of crème mousseline on top of the raspberries and lychees and make sure you level this layer of crème (remember entremets need to be pretty and neat when you unmould them!). Place the cake in the freezer for about 20 minutes. Next, prepare the Ispahan jelly.

Ispahan Jelly

70g water
1 tablespoon canned lychee juice
1 tablespoon essence of rosewater
5g sugar
3-4 raspberries, washed
2g gelatine sheet, soaked in ice water to soften
1/4 teaspoon red food colouring

1. Bring water, lychee juice, essence of rosewater, sugar and raspberries to boil, remove from heat and then add softened gelatin sheet.
2. Run mixture through a sieve to remove any debris. Let cool slightly before using (but do not allow it to set).
3. Remove the cake from the freezer and gently pour the sieved liquid on top of the crème mousseline. Leave to set overnight in the fridge (mine took only a few hours, but best to do it overnight).
4. To unmould, warm sides of the mold ring with a warm towel. You will need to do this a few times before you even attempt to unmould it. Unmoulding the cake prematurely will only create mess, so make sure you do this after you’ve warmed the mold ring sufficiently!

If you love lychees, check out my lychee chiffon cake or my lychee mascarpone & Emperor’s Seven Treasures macarons here!

*Updated: This post was featured on Freshly Pressed on WordPress.com! Check out my other Freshly Pressed post hereThis post has also been featured on Foodgawker and Tastespotting. Check out my profiles on Foodgawker and Tastespotting to see my other featured posts!

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

Lemon Cupcakes with Lime & Ginger Whipped Cream

I’m not always a chocolate-and-cream kinda girl. Sure, chocolate comforts and soothes my soul, but sometimes, I like a little zing in my sweet treats. There’s something about citrusy bites that puts a spring in my step, that makes me feel like spring/summer is around the corner. Perhaps it’s the bright yellows and greens or that burst of orange, but yes, occasionally, I like to dish out sunny cheerful bakes in my kitchen. Besides, M loves tangy treats more than sweet ones, and we were calling out desperately for winter to ‘go-away-already!’ as January slipped by. Those were good enough reasons for me to bring a little zing into our home.

I happened to have some lemons, limes and ginger lying around the pantry, and if you don’t know already, nothing pleases me more than to put something together with what I already have at home. I’ve said before that ‘waste not’ is something I’d like to practise in my kitchen, and it makes me happy that indeed, nothing goes to waste when I manage to conjure something out of ingredients that might have otherwise landed in the bin. Since I always have butter, flour, sugar, eggs and milk in my kitchen, it seemed pretty obvious that I should make some lemon cupcakes with lime and ginger whipped cream.

The lemon and lime combination was a no-brainer. Trying to get the ginger into the party was a little tricky. I wasn’t sure if it would worked, but in my head, a subtle heat that comes through after all that tanginess, seemed pretty damn fine. As I was expecting guests that evening, I didn’t want to overwhelm them with something too adventurous, and added only a teeny bit of ginger juice to the whipped cream topping. I didn’t know whether to laugh or cry when one of my guests said she doesn’t like ginger and was glad that she couldn’t taste it. You see, I really like ginger myself, and would have preferred a stronger flavour to come through. Oh well, I’m going to be heavy-handed with the ginger next time. Otherwise, the cupcakes were moist and citrusy, and gently perfumed with the smells of summer. The whipped cream lent a certain lightness to the cupcakes, and it made for a (deceptively) guilt-free treat!

Here’s the recipe:

Lemon Cupcakes with Lime & Ginger Whipped Cream
(adapted from The Hummingbird Bakery Cookbook)

For the lemon cupcakes:

Makes 12

120g plain flour
150g caster sugar
1 and 1/2 teaspoons baking powder
1 teaspoon grated lemon zest
40g unsalted butter, room temperature
100ml whole milk
20ml freshly squeezed lemon juice
1 egg

1. Preheat the oven to 160 degrees Celsius. Line a 12-hole muffin pan with muffin cases.
2. Beat flour, sugar, baking powder, zest and butter in a mixer at slow speed until combined.
3. Gradually add the milk and lemon juice and beat at the same time until just incorporated.
4. Add the egg to the batter and beat till mixture is smooth.
5. Spoon the batter into muffin cases until each is 2/3 full. Bake in preheated oven for 20 minutes or until skewer comes out clean after being inserted. Do not overbake as it can dry out. 6. Leave the cupcakes to cool sightly in the muffin pan before turning them out to cool completely on a wire rack.

For the lime & ginger whipped cream:

1 and 1/2 teaspoon grated lime zest, plus extra for decorating
1/4 teaspoon juice squeezed from freshly grated ginger (you can increase this to 1/2 or even 1 teaspoon, adjust to taste)
200ml whipping cream
2 and 1/2 tablespoons caster sugar (adjust to taste)
A very, very tiny drop of liquid green food colouring (you want a very pale jade cream)

1. Whisk cream, ginger juice, zest, colouring and sugar till stiff peaks are formed.
2. Frost cupcakes and decorate with sprinkling of grated lime zest.

*Updated: This post has been featured on Foodgawker and Tastespotting. Check out my profiles on Foodgawker and Tastespotting to see my other featured posts!

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

Portuguese Egg Tarts

Portuguese egg tarts. Mmmm. My love affair with them began many years ago. I shan’t try to talk about it again (with stars in my eyes, if I might add), but suffice to say that after my trip to Porto, I am irrevocably in love with these wobbly golden nuggets. I was determined to learn how to make Portuguese egg tarts but was discouraged by the fact that puff pastries are difficult to master. Many a times, people have suggested using ready-to-roll puff pastry, but to me, that defeats the purpose of learning to make something from scratch. After all, pastry wasn’t something I had attempted properly before (except when I was a kiddo, when dad taught me how to make croissants – I learned nothing because I was not interested) and it remained something that I would like to master.

So on a crazy day in January, I decided that I was going to conquer it all – pastry, custard, the works. I flipped through one of my birthday presents  – Nigella Lawson’s How to be a Domestic Goddess – and found an exceedingly simple recipe. I was skeptical that something as delicious and layered as puff pastry could be made so easily, but hey it was Nigella’s recipe, and she has a knack of simplifying the most laborious tasks, so I went with her, bought a tonne of butter and some strong white bread flour. After a quick long-distance phone call to my dad to ask about the principles of making puff pastry, there was no looking back. I was ready to roll, quite literally.

Pastry making wasn’t daunting at all. It was quite an experience and really quite satisfying for a bake geek like me, as I worked through the dough and thought about what my dad mentioned during the phonecall. Seeing the layers come together thrilled me to no end, and watching the pastry huff-puff into a beautiful shade of fluffy gold was nothing short of…orgasmic (excuse me). Funnily, it was the custard that got me a little flustered. I was so intent on getting the pastry right that I neglected the custard. A few seconds of looking away was all it took for the custard to scramble ever so slightly while it was cooking, I was a little miffed at myself but thank goodness, I could salvage it by running the custard through a sieve to pick the scrambled bits out. It was mostly smooth, with some bits that escaped the clutches of the sieve, I wasn’t completely happy with it, but I knew that I was being careless more than anything else. Anyway, my point to you is, don’t ever look away when you’re cooking the custard, tend to it like your life depends on it or you’ll find yourself scrambling to save a kitchen disaster you could have averted by simply paying attention, something that I was clearly incapable of….

Now, before I leave you with the recipe, I urge you to try making puff pastry. It’s therapeutic, fun and this recipe worked beautifully. The pastry was flaky, buttery and puffed really well; I used it to make chicken curry puffs (post to follow soon), and it was mind-blowing. Try it, you won’t regret ditching the ready-to-roll pastries.

Here’s the recipe:

Portuguese Egg Tarts

For the puff pastry:
(adapted from Nigella Lawson’s How to be a Domestic Goddess)

Makes 10 tarts (each to fill a hole in a standard muffin tray)

150g strong white bread flour
Pinch of salt
150g unsalted butter, cut into 1/2 cm slices, cold
2 teaspoons lemon juice
7-8 tablespoons iced water

1. Freeze flour and butter together for 1/2 hour. Preheat oven to 210 degrees Celsius.

2. Briefly pulse this mixture in food processor with salt. The butter should still be in good-sized chunks and should not be disintegrated.

3. Turn out the pulsed mixture to a large bowl, add juice and water. Go easy on the water, you should only add a little bit at a time, until it’s just enough to bind the dough. 7-8 tablespoons of water worked for me, but you may need less or more, so be careful here. At this point, don’t worry if the butter chunks are still visible, they’re meant to make their presence felt. This is key to getting the pastry to puff and form layers at the later stage. Wrap the dough up with cling film and freeze it for 1/2 hour.

4. It is important to work very quickly at this point, to prevent the butter from melting. If you feel that the butter isn’t cold, feel free to pop the dough into the freezer for a bit, before continuing with any of the steps. Cold butter is absolute key to getting good puff pastry. Dust a clean working surface with the bread flour, roll out the dough into a rectangle. This will be a little bit difficult because the butter chunks are still there. Don’t worry about getting a homogeneous layer, because you’re not supposed to at this stage. Fold the rectangle in 1/3 sections, like you would a business letter (basically, left and right edges of the rectangle should be folded inwards, and you should get a folded pastry that is 1/3 of the original size). Turn the folded ‘letter’ such that closed end of the ‘letter’ faces you. Roll the pastry out to flatten it. Fold the left and right edges in again, like what you did before, ‘business-letter’-style.

5. Repeat the roll and fold, then finally roll the pastry out again. By doing this, you’re creating invisible layers, the cold butter when heated in the oven, will help with the puffing to create separate layers of pastry. If the butter melts at any point when you’re working with the dough, the flour absorbs it and you will end up with greasy, soggy pastry, which is not what you want.

6. To create concentric layers for the egg tart (notice how the pastry layers puff outwards in circles?), roll up the rectangle along the length of the pastry like you would a Swiss roll. Freeze this roll for another 1/2 hour.

7. Grease the holes in the muffin pan with butter. Cut the roll into 25-30g portions. You should see circular layers on the cross-section of the dough (see photo of dough above). Making sure that the cross-section is facing up (like in the photo), press the dough evenly into each hole until a lip forms slightly over the edge of the hole. You will find that the rest of the dough pieces will start to feel greasy as the butter melts, so it is a good idea to pop the dough pieces into the freezer as you work on each muffin hole.

8. Finally, place the muffin pan into the freezer for about 15 min. If you have extra pastry dough, don’t worry, just keep them frozen and you can use them another day. I kept mine for a few weeks and they were still very good when I made curry puffs. In the meantime, prepare the custard.

For the custard:
Makes about 7 tarts (I was putting a recipe together randomly for this and didn’t manage to make enough for 10, feel free to scale this up or scale the pastry portions down).

100ml whipping cream
100ml whole milk
Pinch of salt
Dash of ground cinnamon
1 strip of lemon peel (about 5cm by 1cm long)
50g caster sugar
2 whole eggs
2 egg yolks

1. Lightly beat the 2 eggs and 2 egg yolks together and set aside.

2. In a saucepan, dissolve sugar in milk and cream. Do not bring this to boil. Add salt, lemon peel, cinnamon, followed by the beaten eggs. Keep stirring while cooking till the custard coats the spoon. Make sure the pan isn’t too hot as the eggs might scramble. Strain the custard to remove the lemon peel and set it aside to cool.

To assemble:

Spoon about 2 tablespoon of the custard into each of the pastry-covered holes in the muffin pan (each should be 2/3 full). Bake at 210 degrees Celsius for 18 minutes, then using the broiler function, bake it for another 2 minutes. This should brown the custard further in patches, which are characteristic of Portuguese egg tarts. Remove the tarts from the oven and let cool slightly as they will be too hot to eat. But have them warm, and you’ll be handsomely rewarded.

*Updated: This post has been featured on Foodgawker. Check out my profile on Foodgawker to see my other featured posts!

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

A Sexy One for M

Crimson lips on porcelain skin. Blood-red satin skimming luminous legs. Bold, yet shy. Sexy, yet innocent. Red versus white. Yes, beckoning, and alluring. Call me the open-minded, generous wife, because I brought Sexy back for my dear husband. M was craving for it, and yes, I am not quite a sexy being, but surely I could give him someone something else that fits the bill? It was his birthday, for crying out loud!

We were watching food porn one evening. Sexy filled the bigass screen with her equally voluptuous assets. M got a little hot under the collar, and blurted, ‘Can I have a {Sexy} for my birthday, pleeease?’. Yes I was a little jealous, but the man has his needs and the way to a man’s heart is surely through his………*ahem*.

So I did it. The frumpy ‘housewife’ made Sexy and let the husband do whatever he wanted to it, errrr, I mean her! He certainly was very forward; he ate her and declared that she was one of the best he has ever had. Good-looking, tender, bends to his will, gives, deep, dark, voluptuous, tangy and sweet.

Poor me. I think the girl with the perfect everything actually exists.

Here’s how if you want to make whip up a Sexy. By the way, I was being rude. Even hotties have a name – Red Velvet in this case.

Red Velvet Cake
(adapted from The Hummingbird Bakery Cookbook)

For a luscious body:
120g unsalted butter, room temperature
300g caster sugar
2 eggs
20g cocoa powder
40ml red food colouring (only Dr Oetker’s suits her)
1 teaspoon vanilla extract
240ml buttermilk
300g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
3 teaspoons white wine vinegar
2 quantities cream cheese frosting (see below)

1. Preheat oven to 150 degrees Celsius (fan-assisted). Grease a cake tin (with removable base, 8-inch diameter) with unsalted butter.

2. Beat butter and sugar with electric mixer with paddle attachment till light, pale and fluffy.

3. Add eggs one at a time and beat until everything is well incorporated.

4. In a separate bowl, mix cocoa powder, vanilla extract and food colouring to make a thick dark paste. Add this to butter mixture and beat briefly until well-combined. Slowly pour in half the buttermilk. Beat until well mixed, add half the flour and beat until everything is well incorporated. Repeat this process until the remaining buttermilk and flour have been added. Add salt, bicarbonate of soda and vinegar at this point and beat the batter until well mixed.

5. Tip mixture into cake tin and bake in preheated oven for 40 min. Turn oven up to 160 degrees Celsius and bake for another 20-22 min. Test if the cake is cooked using the skewer test – it should come out clean. Leave cake to cool slightly in tin before turning it out onto cooling rack to cool completely.

6. Once the cake is completely cooled, cut the cake into three layers.

7. Sandwich the layers with cream cheese frosting, and dress the cake all up in more frosting.

Cream cheese frosting:

300g icing sugar, sifted
100g unsalted butter, at room temperature
250g full-fat cream cheese, cold

1. Beat cream cheese and butter together until well-combined.

2. Add icing sugar and beat till completely incorporated, and that frosting is light and fluffy. Do not overbeat as it can become runny. Add more icing sugar if you like it to be sweeter, or ease up if you prefer it to be less sweet. Do note that the lesser sugar you add, the runnier the frosting will be.

Enjoy her company.

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

*Updated: This post has been featured on Foodgawker and Tastespotting. Check out my profiles on Foodgawker and Tastespotting to see my other featured posts!

 

Japanese Cheesecake with Rose Whipped Cream

Seeing is believing, and in this case, tasting is believing. Here, we have a Japanese Cheesecake. Lighter on the palette and boasting fluffier naughty bits than its Western cousin, it deceives you into thinking that it is good. But no, if you look beneath its angelic exterior, you will find that the cream, the cheese, the fattening bits are all in there; they’ve only been whipped into shape by egg whites. The mere incorporation of air fools us into thinking that the Japanese Cheesecake is healthier….but is it?

*pause for dramatic effect*

OH BUT WHO THE HELL CARES?! Sorry for the outburst but okay, maybe I ain’t sorry, Japanese cheesecakes are just too good to ignore, alright?! I first had one when Fiesta (a Japanese sushi chain in Singapore) churned out all sorts of flavours many moons ago. My favourite was the plain one, and it was impossibly light and creamy. I remember wondering, ‘How does a cheesecake get so light?’. Back then, I was a real noob at baking, and I didn’t know how to make a cheesecake, let alone a Japanese one. It took years for me to figure it out.

Incidentally, I have recently been the worst nightmare of eggs. I dismember them, I turn my nose up at the yolks and I go in for the kill. I whip the egg whites till they beg for me to stop, and then I coerce them into macarons and chiffon cakes. When M’s birthday came around, he requested for a cheesecake; all I could think of was to fashion a Japanese cheesecake out of ’em poor egg whites. Dictator of eggs or not, I was scared shitless. I had no idea how the cake was going to turn out, I was convinced that it would be a flop, quite literally so. Thanks to a trustworthy recipe, the Japanese cheesecake was anything but. It was light and somehow creamy at the same time. Biting into it is very much akin to pinning a cloud, impossible but so very gratifying when you do so. Think cotton candy, but on a cheesecake. You sink your teeth into a whole chunk, only for it to pull a disappearing act seconds later, and then two days later, you find an even bigger paunch (for those who find a paunch that wasn’t there in the first place, good for you because hey, you don’t have a jelly belly to begin with). That, my dears, is the prestige worthy of Houdini. Just be careful not to suffer a death by Japanese cheesecakes; dangers do lurk in magic, even if it’s light and creamy.

Here are the recipes. The ones in parentheses were the first quantities I tried when I was practising. By following the recipe, and changing it to include the ones in parentheses, you’ll get a creamy, slightly heavier cake with an egg-ier flavour. I preferred the other recipe (turned out to be similar to the original recipe by Alex Goh, it is also the one that I followed for M’s birthday cake), which yields a lighter and less egg-y cheesecake. I also frosted the cake with rose whipped cream; the addition of rosewater masks the otherwise distinct milky taste of whipped cream and gives an understated hint of fruitiness to the creamy cake. You could add rose essence instead of essence of rosewater to give it a more floral kick. I would, if I had rose essence in my pantry.

Japanese Cheesecake with Rose Whipped Cream

Japanese Cheesecake
(adapted from Alex Goh’s Fantastic Cheesecakes)

Ingredients that yield a lighter cake:

160g full-fat cream cheese
25g unsalted butter
100ml full-fat milk
1 teaspoon vanilla paste
40g plain flour
20g corn flour
4 egg yolks
4 egg whites
1/8 teaspoon cream of tartar
pinch of salt
100g caster sugar

Ingredients that yield a creamier, egg-ier cake:

160g full-fat cream cheese
80ml whipping cream
25g unsalted butter
50ml full-fat milk
1 teaspoon vanilla paste
40g plain flour
20g corn flour
4 egg yolks
4 egg whites
1/8 teaspoon cream of tartar
pinch of salt
80g caster sugar

1. Preheat oven to 140 degrees Celsius (fan). Grease and flour an 8-inch cake tin (with removeable base) generously. Wrap the sides of the cake tin in aluminium foil.

2. Sift flours together and set aside. Beat egg yolks in another bowl and set aside.
3. Melt cream cheese, milk, butter, vanilla paste (and cream, if using) in a double-boiler (over barely simmering water) until smooth. Leave mixture to cool slightly.
4. In a clean bowl, whisk egg whites and cream of tartar till foamy, then add pinch of salt and caster sugar. Whisk till you get soft peaks.
5. Mix the sifted flours into the cream cheese mixture until relatively smooth. Then, mix in the beaten egg yolks until well-combined.
6. Next, gently fold 1/3 of the meringue from Step 4 into the mixture from Step 5. Gently fold in the remaining meringue until batter is well-combined.
7. Place the cake tin (which has been wrapped with foil) in a deep oven tray, pour batter into the tin, and gently rap it on the tray a few times to get rid of air bubbles.
8. Place the tray with the tin into the oven, and carefully pour boiling water into the tray till water level is about one-inch high. Do not be overzealous with the pouring, in case the tin starts floating and water seeps in.
9. Bake for 35 minutes at 140 degrees Celsius, with a piece of foil loosely covering the top of the cake tin. Remove the foil after 35 minutes (or when cake has risen and threatens to stick to the foil…), and continue to bake for another 20 minutes. Switch off oven and let the cake cool in the oven, with the door left ajar for 1 hour. You might want to do a skewer test before the cooling process, the skewer should not be wet, and should be almost clean.
10. Remove the cake from the oven, and turn it out to a cooling rack to cool further.
11. Frost with rose whipped cream (recipe below).

Rose Whipped Cream
250ml whipping cream, cold
1 tablespoon caster sugar
1 tablespoon essence of rosewater

1. Whisk whipping cream till frothy, add sugar and whip till thick and of piping consistency.
2. Add essence of rosewater and whisk briefly to combine.
3. Frost cooled cheesecake. Plonk some raspberries on the cake. Dust the raspberries with some edible gold lustre, and there you have it, magic!

I have been working on a fundraising event on my blog for the earthquake and tsunami victims in Japan. You can visit this post here to find out more details. I’m pledging a USD100 Amazon gift card to one lucky donor who donates before 31 March 2011, so please, please dig deep and help! – Updated: We have a a winner, and we raised £1510!!

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

*Updated: This post has been featured on Foodgawker. Check out my profiles on Foodgawker to see my other featured posts!

The Pleasure Monger Turns One!

Slightly more than a year ago, I was pessimistic, tired and really quite despondent as things on the PhD front were nothing short of a catastrophe. M, being the thoughtful, optimistic and patient husband he is, constantly told me to put my chin up, to remember that life is more than the lack of results in my research. He reminded me that we were in a good place, experiencing life overseas, seeing, tasting and cooking things that we might never have encountered if not for our time in London. He encouraged me to keep a diary of these things we came across, an online diary that is The Pleasure Monger today. And so I did.

On 14 February 2010, we were at home. We just had a home-cooked dinner and I was brainstorming on the name for my blog. Lots of names came up, including Rubs Tummy, Licks Lips etc. But only one represented the broad number of topics that I would like to write about. After deciding on the name, I whipped out a pen and paper and started doodling the logo. I decided to write about food, fashion & beauty, and marriage, each of which are represented by a cupcake, lipstick and a diamond ring that you see on my blog header today. I scanned it in, photoshopped it (that’s why it looks so horrible, because I’m clueless at graphic design…), and put it up. The Pleasure Monger was born with me sitting in my pyjamas, on the floor at the coffee table, in our tiny flat in London. The rest was history.

I became happier after writing. I had an avenue to turn to when I was feeling bogged down. I found a passion in telling my stories to no one in particular (in fact, there were just 15 visits a day on my blog in the first month), and I started paying attention to the good things that I was somehow blinded to prior to all this. In a way, you could say that I was awoken. Suddenly, I realised that I am in a good place. Suddenly, I realised that the small things can make me happy – walking down the streets, chancing upon a beautiful dress, watching the buskers perform, having a delightful pastry in a quaint tearoom. I paid a teeny bit more attention to how I dressed up and took care of my skin. I shared snippets of my life with M. I moaned and laughed at the silly things that happened during my PhD. I ate, I cooked and I baked. I’ve even started dabbling in very amateur food styling and food photography.

It’s the 16th February 2011 today. I just closed a chapter in my life, well, namely the trying chapter known as the PhD. I started on my first job in a completely new line of work. I feel less like a child, and more like an adult. I could write more about fashion & beauty judging from the arsenal of stuff I’ve accumulated since last year. I am getting better in the kitchen. I met quite a few cool bloggers and fostered friendships with them. I am more in love with M than ever before, and I know that our relationship will continue to grow in so many ways. I have seen so much over the last year. I travelled quite a bit. I had an informal interview with two of the greatest chefs in the world. I am taking nicer food photos and inching my way through the world of food styling. My work here has gained so much more exposure that The Pleasure Monger now receives over 20000 hits a month. It has been an incredible journey and I can’t wait to get to the second birthday. There is just so much to learn.

I don’t know how this year is going to pan out. Maybe people will jump on to other blogs and stop reading mine. Maybe more people will identify with what I write here. Hopefully I’ll make more friends and get to know even more amazing people. But one thing’s for sure, it’s been a blast and I love what I do, so I hope to continue doing this.

There are simply so many things I want to say to everyone. There are so many old entries that I want to revisit with you. I had half a mind to do a round-up post but that would be too much because really, all I want to say is thank you for sticking around to read what I have to say and thank you for sharing your life with me. I have thoroughly enjoyed my email exchanges with some readers who have taken the time out to write to me. And really, The Pleasure Monger wouldn’t have turned ONE two days ago without your support.

I shall leave you with one of my favourite photo shoots from last year for my Red/Matcha Velvet Cupcakes with Adzuki Bean Paste and Matcha/Plain Whipped Cream Cheese Frosting. Yes it’s quite a mouthful, but it represents what the last year has been for me. Colourful, pretty, tasty and pretty much damn awesome.

Red/Matcha Velvet Cupcakes with Adzuki Bean Paste and Matcha/Plain Whipped Cream Cheese Frosting

Red/Matcha Velvet Cupcakes with Adzuki Bean Paste

Makes 12 (adapted from The Hummingbird Bakery Cookbook)

 

60g unsalted butter, room temperature
150g caster sugar
1 egg
10g cocoa powder (or 10g matcha powder if you want to make Matcha Velvet cupcakes)
1/2 teaspoon vanilla extract
120ml buttermilk
150g plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1 and 1/2 teaspoon white wine vinegar
12 teaspoons store-bought adzuki bean paste
1 quantity whipped cream cheese frosting (see below)
12-hole cupcake tray lined with muffin paper cases

1. Preheat oven to 170 degrees Celsius.

2. Beat butter and sugar with electric mixer with paddle attachment or handheld electric whisk on medium speed till light and fluffy and well mixed.

3. On high speed, slowly add egg and beat until everything is well incorporated.

4. In a separate bowl, mix cocoa powder (or matcha powder), and vanilla extract to make a thick dark paste. Add this to butter mixture and mix thoroughly until evenly combined. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed, add half the flour and beat until everything is well incorporated. repeat this process until all buttermilk and flour have been added. Turn mixer up to high speed and beat until you have smooth even mixture. On slow speed, add salt, bicarbonate of soda and vinegar. beat until well mixed, turn up speed and beat for couple more minutes.

5. Spoon mixture into paper cases until 2/3 full, bake in preheated oven for 18 min or until sponge bounces back when touched. Skewer inserted in centre should come out clean. Leave cupcakes to cool slightly in tray before turning them out onto cooling rack to cool completely, then spoon out some crumbs from the top of the cupcake and fill the well with 1 teaspoon of store-bought adzuki bean paste. Frost the cupcakes with whipped cream cheese frosting.

Whipped Cream Cheese Frosting

300g icing sugar, sifted
50g unsalted butter at room temperature
125g cream cheese, cold
1/2 cup whipping cream
10g matcha powder (if making Matcha frosting)
Edible gold/sherry lustre

1. Beat icing sugar and butter together on medium slow speed until mixture comes together and is well mixed.

2. Add cream cheese all at one go and beat till completely incorporated. Turn mixer up to medium high speed and beat until frosting is light and fluffy, for at least 5 minutes. Do not overbeat as it can become runny. Add matcha powder if you would like to make matcha frosting.

3. Whisk whipping cream till light and fluffy in a separate bowl. Fold the whipped cream into the cream cheese mixture till smooth. Dust with edible lustre if you like.

Enjoy!

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

*Updated: This post has been featured on Foodgawker and Tastespotting. Check out my profiles on Foodgawker and Tastespotting to see my other featured posts!

What I Have Been Up To and…My First Guest Post!

I miss you guys, I really do. So here I am, clearing the cobwebs to say……I’m STILL alive and that I hope you haven’t forgotten about me. It’s been a while since I wrote anything here. I’ve got tonnes of comments and emails to reply to (I’m sorry, please give me some time). I have not baked or cooked anything recently. The last thing I made was tau yew bak  (braised pork belly), which took me 4 hours on Chinese New Year’s Eve and that was it. So it must have been a week? And that’s a ridiculous record in my books because it means that I’ve been feeling pent up from the lack of my favourite activities. Nothing remotely interesting happened over the last week. I’ve just been holed up in the study, poring over mountains of journals and books, with a pencil and my laptop fired up to get me to the finishing line. I shan’t say too much here, all shall be revealed by the end of this week. And yes, hopefully, you’ll see me resurrecting my annoying self on Facebook, Twitter and the blog when ‘things are revealed’.

It sounds like I had a sucky week, eh? That was pretty much the case, except for the one thing that I’ve been looking forward to for a month now. You see, I started putting my heart, soul and food (but of course..) out for the world to see on 14 February 2010. As the first birthday of my blog approaches (I’m thinking of making something to celebrate this, any ideas?), I marvel at the journey that I’ve been on for the past year, especially with regards to all the cooking and baking I’ve done. Personal growth as a humble home cook aside, I’ve also had the great fortune of meeting quite a few bloggers through all that writing. One of them is none other than Notabilia, who has invited me to pen my very first guest post. I can’t think of a better way to kick off the birthday celebrations for my blog, so thank you for this party, Notabilia.

For this month’s ‘Cooking With…’ instalment over at Notabilia’s, I created a fusion pastry of sorts, something that is inspired by my home country, Singapore, and my current time in London. Over the years in Europe, I’ve become acquainted with beautifully crafted pastries that have not seen the light of day in Singapore.

One of the pastries that has me eating out of its hand (or feet, you’ll see why) is the French macaron. I became enamoured with these delicate babies when my friend took me for birthday tea at Ladurée in Harrods slightly more than a year ago, and it is an understatement to say that my life was changed after that. A few months later, I took the first bite of Pierre Hermé’s ingenious creations, and I became obsessed, in the most psychotic of ways, with these almond cookies. I endeavoured to make them in my kitchen, the first time without incorporating almonds, and without using the proper method. They were delicious but were without feet. Then I tried making them again, this time using the proper method, and lo and behold, I got lucky. One macaron flavour then paved way for another in my kitchen. I was making them regularly in 2010, constantly thinking of new flavours to try out, and I am always excited to get my hands dirty.

So what are these feet that we’re talking about? You know the ruffle-y bit underneath that smooth surface, the bits that are getting cosy with the filling? That’s the feet. Getting them to appear is a bit of a terrifying, stressful venture that drives bakers nuts, and yes, all macaron aficionados should inspect these cookies for proper anatomy. So we’ve got the appearance sorted. How about the taste? Well, a macaron should have a crispy exterior that yields to a slightly chewy centre, and then the shell should cave to the most luscious cores, such as creams, ganache etc. The difficulties are apparent in making a macaron. We need to master the perfect balance between crisp and chewy textures, and we need a good filling. We also need feet. Such a massive amount of effort goes into making these babies that it’s no wonder bakeries hold these ransom for exorbitant amounts of cash. It is also for this reason, that I have gotten round to making macarons at home.

I’m happy to say that feet are aplenty since my first proper attempt, and I hope they continue to pitter-patter their way through my life or at the very least, take The Pleasure Monger to its second birthday (you see, the business of getting feet or no feet seems to be jinxed and I hope that I didn’t just do my luck in). Enough about macarons and getting all nostalgic on my side, let’s bring you over to my first guest post at Notabilia’s to have a look at the recipe! In the meantime, wait for my return!

If you love macarons, join me on my macaron journey.

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.

 

Chinese New Year: Bake, Learn, Laugh and Eat

I’ve had the great fortune of meeting the lovely E of heavenwildfleur in person on a few occasions over the last couple of months and certainly feel very blessed to have made a wonderful and incredibly talented friend like her. When she invited me to her place for a bake day in the weekend leading to Chinese New Year, I couldn’t possibly say no, could I? So I kicked my books aside, packed my baking tools and some ingredients, and barged my way into her very lovely home. The rest was baking history, really.

We searched high and low for reliable recipes for two of the many Chinese New Year goodies that we wanted to snack on, the mandatory pineapple tarts and kueh bangkit, a coconut biscuit that crumbles pleasurably and melts in your mouth. Luckily for us, there are some very trustworthy Singaporean bloggers we can rely on, and we turned to The Little Teochew for pineapple tarts and Lily’s Wai Sek Hong for kueh bangkit.

We started off at about 11.30am with the pineapple tarts and soon I found myself bringing the tart dough together whilst E got on with cooking the tapioca flour for the kueh bangkit. It was a lot of fun, and very eye-opening too as it is the first time that I’ve baked with someone (so talented and knowledgeable to boot), so it was incredible (for me, not sure if it was the case for E….) to banter over bakes and cakes. I learnt a lot during this session and realised the value of discussing recipes. Most of the time, I bake on my own, mutter to myself when something goes wrong and try to rectify mistakes alone. Talking the recipes (and life) out with E really helped and lent a new dimension to the bits and bobs of baking! It was also very fun to think out of the box and brainstorm ways to shape the pineapple tarts and kueh bangkit without proper moulds. If you would like to know, we used standard cookie cutters for the tarts and made a depression in the middle for the pineapple jam using the end of a rolling pin. As for the kueh bangkit, we made gnocchi-like shapes, round ones, rectangle ones, curry puff-like ones (don’t ask) before settling on moulding the dough into ‘windmills’ and making the indents with tines of a fork. In a way, we took ‘hand-made’ to the next level with these goodies.

You would think that with all the discussion, two pairs of hands, one talented brain (E’s) and one puny putrefying lump of neurons (mine), we would have triumphed over the recipes and emerged with perfect trays of pineapple tarts and kueh bangkit. I kid you not but it took us 3 trays of tarts and 2 trays of kueh bangkit before we mastered the baking times and temperatures. My lump of neurons must have let E’s brain and the recipes down. Numerous attempts, tonnes of squatting down in front of the oven, lots of laughs and a bak kut teh lunch later, we dusted our hands at about 5pm with 100 pineapple tarts and 90 pieces of kueh bangkit. The sun had set by then and though two of us whipped out our ginormous DSLRs to capture our deeds (what did you expect when you put two food bloggers together?), I didn’t manage to get nice pictures of the trays of goodies laid out in their naked glory (E, post your pictures please….), so I packed some home for the shoot on the next day.

If you swung by to eavesdrop on how the recipes went, I can tell you that they were pretty reliable! The goodies didn’t taste like how we would have liked them to be on the day they were baked, but having let them ‘rest’, they were way better on the next day. We think they are probably like macarons, since they taste better after being rested. We have no idea why but are happy that our efforts didn’t go to waste. We did make some changes to (or would tweak) the recipes to make them work better in our hands. I had to add one more egg yolk to the pineapple tart dough to bring the crumbs together before letting the dough rest. E found that it might be better to remove the pandan leaves after the third round of cooking so they don’t burn and overpower the coconut flavour in the kueh bangkit. We also had to adjust the oven temperatures and baking times. As promised, the pastry for the pineapple tarts was crumbly and flaky (although I did think that it could do with a more buttery flavour) and the kueh bangkit had a pleasant texture to it, slightly crunchy on the outside and melt-in-the-mouth on the inside. These recipes are good templates to work on with future attempts. I think they are keepers, alongside with that for my clementine macarons, and I would certainly revisit them when I bake for Chinese New Year again!

Check out what I have been baking in my own kitchen.

Also check out my other food adventures.