Polo Buns Revisited

Recipe is HERE

Cream Puffs In A Jiffy

Why In A Jiffy?  Yes, it did not take long to cook the dough as it was done in the microwave.  The longest time is the baking time.  Prep time is less than 5 minutes.  Hurray!! No washing of saucepan and wiping the stove top..........

Continue to read and for recipe click HERE

Baked Nian Gao

I had the opportunity to eat this Baked Nian Gao when i was at a temple lunch and it was so delicious  but unfortunately the contributor could not be found and therefore no recipe.............

Continue to read and the recipe is HERE

Orange and Lemon Chiffon Cake

I am sharing this more diabetic friendly recipe as it calls for less flour and sugar.  Baking too is different as this recipe is steamed baked with a lower oven temperature too.  To obtain a very fine texture, this cake has to rise above the cake pan and then .............

Continue to read and for recipe click HERE

Kuih Talam Revisited

Although my previous recipe Kuih Talam is ok but my need to tweak more for a better texture has been on my mind for the longest ever.  I think i have found what i tweaked is to my satisfaction and i have to post it, not for my own reference but for everyone or anyone who will be interested to make a perfect kuih talam...........

Continue to read and for recipe clickHERE

Flaky Pastry Egg Tarts

When my friend, Peng, linked me a video about a hong kong grandpa retiring and teaching his grand daughter to make his famous flaky pastry egg tart, i remembered that i have also made the flaky pastry this way but have not posted cos i have been neglecting my blog, but this recipe will be lost if not shared...........

Continue to read and for recipe click HERE

Orange Chiffon Cake Revisited

I would like to share this new method of heating up the liquid and mixing it to the dry ingredients while it is hot.  Also the sugar is sieved with the flour, salt and baking powder. It does give a finer crumb and improved the texture.  i too find that there is no need to add the sugar slowly while whisking the egg whites.  It makes no difference,..........

To continue reading and for recipe HERE