Lemony Sour Cream Cotton Cake柠檬酸奶油棉花蛋糕


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sour cream cotton cake 1



If you wonder what is the difference between Japanese cotton cheese cake  and this sour cream cotton cake?

I personally think, sour cream cotton cake :

  • has light and refreshing flavour compared to cotton cheese cake
  • sour cream is cheaper in cost
  • I find by using sour cream, I can melt the butter and sour cream at ease without worrying the lumps  compared to cream cheese requires milk helps in dissolving evenly,and sometimes cream cheese creates so much lump that required the straining method
  • The texture is light and cottony as well

To sum up, when you cannot find cream cheese, do consider a lighter and cheaper substitution for cream cheese that is: sour cream. You just cannot spot the difference in taste.It tastes as good and refreshing too. Light, cottony and soft…what else could you have ask for more.Agree? Thank you for nodding your head with me. :P


sour cream cotton cake 2


  • 50g Western Star unsalted butter ( or any unsalted butter)
  • 200g Bulla sour cream (full cream/light version) or any sour cream
  • 4 egg yolks
  • 40g cake flour, sifted
  • 25g corn flour,sifted
  • 4 egg whites (medium size)
  • 75g castor sugar
  • 1/2 lemon juice (Optional)
  • 1/4tsp cream of tartar

1. Melt butter and sour cream first over a double boiler. Cool the mixture. Beat in egg yolks(one by one)mix well.Then mix in lemon juice. Fold in the flour and corn flour and mix well.

Sour cream cotton cake

Sour cream cotton cake1

2. In a clean and grease-free bowl:Beat egg whites with cream of tartar until foamy. Then slowly add in the sugar and continued beating until medium peaks form( between soft and firm peak)

3.Fold in meringue(a) from step (2) into flour mixture in 3 additions. Pour into a 7-inch round  removable cake pan (you can lightly grease and line the bottom and sides of the pan with baking paper  but I just oil the pan only). Knock out extra air pockets on the table bench.

Sour cream cotton cake2

4. Bake batter by using steam bake method at 150-160C for 50-60 minutes,or until skewer inserted in the middle and comes out clean ,depending on individual oven.( Place a tray at bottom rack in the oven.Pour in cold water onto the tray once placed the cake pan in the middle rack of the oven.)

5.Once done, remove the water tray from oven. Let door ajar(b) for 15 minutes to allow cake cools down little. Remove the cake immediately from oven and Do Not invert(I want to keep the cake with smooth top, OR you prefer to invert onto a wire rack and that’s is okay as well).Allow to cool down completely. Store the cake into refrigerator for few hours for better taste.


(a)What is meringue?

Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside.Usually to double or tripled of volume.

(b)Door ajar?

Open your oven door just 3 fingers gap to allow hot air release to avoid drastic changes in temperature.Big changes in temperature sometimes could cause your cake collapse, with a curvy waistline.


sour cream cotton cake 4


  1. Before pushing the tray into the oven, remember to tap it onto the table a few times. This is so that you wouldn’t end up with air pockets in the cake.
  2. You can use oil paper to lay around the cake pan,since I am lazy  so I sprayed some oil to the pan.Cake still can remove easily.
  3. The reason I do not use water bath as I find water bath method tend to produce soggy bottom for the cake. Steam bake method may as well create cottony and soft texture too.
  4. You can use 6″ square cake pan too. If you cannot find removable cake pan, just use normal round or square 6″cake pan are optional. The removable cake pan helps in remove the cake easily without  inverting the cake while normal cake pan requires inverting the cake onto cooling rack.I want to have smooth cake top. So just work the way you want.
  5. Every oven acts differently.If you start to find cracks on your cake(before getting worse), reduce the temperature roughly 10 to 15 Celsius. For example: you can try bake the cake batter for 140C for 60-80 minutes, until inserted skewer in the middle, it comes out clean.
  6. If the water is drying out, please add more cold water into the tray. If you find your oven is way too hot (If only you start seeing cake cracks, add more ice cubes into the water tray)
  7. If you do not like the lemon flavour, remove the lemon juice because I want the refreshing lemony flavour in this cake.


sour cream cotton cake 3

Before leaving,I always want to share some insight and  information.Sometimes I find recipes books do not share the proper way of creating different egg whites (meringue) which really hard for us to understand.


Difference between Meringue of SOFT PEAK   , MEMDIUM PEAK  & FIRM PEAK:

After numerous times of beating egg whites and sugar(meringue)  to different stages: Soft peak, medium peak and firm peak, I find many people fairly know how to differentiate the stages of the meringue.

A)     SOFT PEAK: 湿性蛋白霜

After reached bubbly and foamy meringue, the first stage the egg whites turn into when beating  on high speed. When it is done, the egg white is not runny, but hold the shapes with the  peak will curl 40% and it will not drop .


 soft peak

B)     MEDIUM PEAK:中性蛋白霜

the 2nd stage of the meringue, after the soft peak. When you continue beating the meringue after soft peak, the peak will curl about 20% when lifting the beater. This stage will be before reaching a firm pointed peak(also named as Stiff peak)



C)     FIRM PEAK:硬性蛋白霜或挺直蛋白霜

The 3rd stage after medium peak of the meringue. The meringue will form a stiff or firm and pointed peak when you lift up the meringue after beating on high speed. It will not drop, no curling down.

firm peak


[pictures for the meringue here are outsourced from google]

Hope you enjoy the sharing and feel free to leave your wonderful feedbacks. ^_^

Baked Caramel & White Chocolate Cheesecake 烤白巧克力焦糖起司蛋糕


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Baked white chocolate cheesecake 2

This white chocolate and caramel cheese cake sounded so sweet but once taste it, you will throw away the first “sweet” impression, it is not sweet at all, I am telling ya~ hehhehe

My husband loves cheesecake,the heavier of  the flavour the better for him.That explains why he gives me a pet name called: “Jong Belegen Kaas” which means “young cheese” in Dutch. So he bought 6 blocks of cream cheese,I cannot let it sit in fridge until all turn bad, then decided to make this cake after the first  block of cheese for tiramisu. I think more cheese to use in baking soon.

Classic baked cheese cake is his favourite and commonly bake for him, let’s try something new. I have packets of white chocolate from the last purchase, thought to use it for chocolate work during autumn,but I was living in flu during the entire autumn.I have to finish it quick. What about “white chocolate with caramel infusion?”

Let’s get started, shall we?


Baked caramel white choclate cheesecake4

(A)Biscuit Base:

  • 100g maria /McVITIES digestive biscuits ( or any digestive biscuit)
  • 60g Western Star unsalted butter, melted ( or any unsalted butter)

1) Process the cookies until formed crumbs, slowly pour in melted butter and mix to well combine.

2)Transfer the mixture to a (6″) 15cm removable around cake pan. Use a straight-sided glass or hand to spread and press the biscuit mixture firmly over the base.Allow to chill in freezer for 20 minutes.

(B)Cheese filling:

  • 170g Philadelphia cream cheese ( or any cream cheese )
  • 140g Bulla sour cream ( or any sour cream )
  • 50g sugar
  • 100g Cadbury baking white chocolate, melted over double boiler (Or any baking white chocolate)
  • 140ml Bulla whipping cream ( or any  dairy whipping cream )
  • 65g castor sugar
  • 1tbsp water
  • 2 eggs
  • 1/2 tbsp corn flour

1)Microwave cream cheese on high heat for 30 seconds.Beat cheese with sugar until creamy and soft.

2)Add in sour cream,then add in eggs, one at a time, and corn flour . Mix well.

3)How to prepare caramel:In a saucepan: Heat up sugar and water on medium high heat until turn amber colour, turn off the heat. [ Picture]

4)Microwave cream 30 seconds to 1 minute on high heat until just boiled, slowly pour into caramel (3).[Picture 3]

5)After 1 minute, stir in melted white chocolate into caramel from step (4).Mix well.

6)Pour in white chocolate-caramel mixture from step (5) into cheese mixture step (3).Pour into cake pan with the biscuit base earlier. Wrap in 2 layers of aluminium foil.

7)Bake at water bath  at 200C for 30 minutes ,then 150C for 30 minutes.

8)Once done, remove from oven, allow to cool completely. Chill in refrigerate for at least 6 hours or overnight. Remove from cake pan and serve.

Caramel white chocolate cheesecake Caramel white chocolate cheesecake1


Baked caramel white chocolate cheesecake1

Baked caramel white chocolate cheesecake2




a)When handling or making caramel, remember to be careful. When pouring the hot cream into hot caramel, you will see some big reaction from here, just stay alert.

b)Do not over cook the caramel until turn dark amber otherwise it creates bitterness in your caramel.Do not stir when cooking caramel.Only swirl around by moving the pan.

c)Alternatively, I baked this cake in a 8″(20cm) round removable cake pan for 200C for 30 minutes, then 150C for another 15 minutes.

d)Chill cheesecake overnight only taste better.

Baked carabel white chocolate cheesecake3

Baked caramel white chocolate cheesecake3

Hope you enjoy this sharing ^_^



Today’s WORD:



Thank you for your time here and deeply appreciate every single comment you leave. ^_^





Baked Cheese Cake@Strawberry Coulis烤乳酪蛋糕@草莓浆


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baked cheesecake@strawberry coulis 1

My husband has been asking for a classic baked cheese cake.Since I bought this 6 packs cream cheese at good deal, thinking what to bake with it.

Classic baked cheese is something heavy in cheese.I remembered that he is the reason i started to eat pizza and cheese cake. From how he grew up, classic cheese cake is always his favourite from his mom.

I want to make classic cheese cake with some twist. So added some fresh strawberry coulis into the cake.

Let’s get started shall we?

baked cheesecake@strawberry coulis5

baked cheesecake@strabwrry coulis


2 components you need:

  • Strawberry coulis
  • cheese cake


how to make strawberry coulis

strawberry coulis




  • 70g McVITIES digestive biscuits (or any digestive biscuits)
  • 30g marie biscuits
  • 50g Western Star unsalted butter, melted ( or any unsalted butter)
  • 250g Philadelphia cream cheese, softened in room temperature( or any cream cheese)
  • 120g castor sugar
  • 200g  Vaalia natural yoghurt /or Jalna greek yoghurt ( or any natural or greek yoghurt)
  • 3 eggs
  • 1/2 tsp vanilla paste
  • 2 tbsp cake flour
  • 2 tsp lemon juice
  • 200ml Bulla whipping cream / pouring cream( or any whipping or pouring cream)
  • some fresh strawberries for garnish


How to make cheesecake :

  1. Preheat oven to 180C. Grease a 8″ round (base) spring-form cake pan.
  2. Process the cookies until resembles fine crumbs. Add in melted butter and mix well.
  3. Lightly oil the cake pan with some butter, press mixture over base and sides of pan. Refrigerate for 30 minutes until sets.
  4. Beat cream cheese and sugar until creamy. Then add in yoghurt and mix until smooth. Add eggs, 1 at a time, beating until just combined.
  5. Lastly add in vanilla , cake flour then lemon juice and whipping cream. Strain the mixture until no lump is found. Pour  1/3 of mixture into prepared cake pan,then pour in the strawberry coulis. Pour in the remaining cream cheese mixture.
  6. Bake at 180C for 50-60minutes  until cake is set but still wobbly in the middle.
  7. Allow to cool in oven with door ajar(a) for an hour. Remove from oven and cool completely. Refrigerate 6 hours or overnight. 
  8. Before un-moulding, run a knife around the edges of cake.
  9. Decorate with some fresh strawberry. Brush with some mirror glaze /clear glaze/nappage(b)(if you have).Serve.


(a)Ajar : something that is slightly open. Oven door ajar means oven door slightly open to allow hot temperature flows out slowly to prevent drastic temperature changes.

(b) Nappage : apricot glaze is a baking technique. Jam made from apricots is diluted with water to form a transparent, slightly apricot-colored glaze.You can find in any bakery store. Sometimes they called it neutral or mirror glaze.










baked cheesecake@strawberry coulis 2


  • You can just bake a classic plain cheese cake without strawberry coulis for your own preference.
  • Red wine added is optional,you can remove it from recipe.
  • You can turn this “baked cheesecake” recipe into ” New York cheesecake” by few changes:

a) replace yoghurt with sour cream, equal amount.

b) replace cake flour with corn flour, equal amount

c) New York cheese cake require water bath method: wrap aluminium foil around the base of cake pan, bake at 200c for 30 minutes until golden brown on

top, then turn down heat to 160c for another 30 minutes.You can leave in the oven with  door ajar for 30-60 minutes by removing the water bath.

d) classic baked cheesecake does not bake by using water bath,but i personal wrap with aluminium foil for preventing oil flowing out from the base mixture.You can always remove the aluminium foil and just bake it straight in the oven.

baked cheesecake@strawberry coulis 3


Hope you like this sharing. Welcome to leave any comment ya ^_^

Teenage dream For a bakery shop甜点店的梦想


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bakery shop







其实:好吃的有时需点时间, 哈哈。 他们就说:不如买更好!

对呀!买很方便。但,会很贵,不能无时无刻都能吃。经济不景气,我就开始变成甜点的冒险者, 想吃也想省。嘻嘻~


感谢上帝还让我活着。能跑有多好,能呼吸就是快乐! 希望你们都健康快乐,活着是种幸福。


If you ask my teenage dream?I always wanted to open a bakery shop, selling varieties of my signature desserts and cakes.Serving some interesting drink in a comfy, cozy and simple bakery shop would be heavenly dream.

There are some people love what I do, but when come to the recipe, their jaws wide opened and walk away saying:” so long, why not just buy it instead?”

A slice of these dessert would cost me pretty high if buy it every week. Why not just make if I could?

I am not fortunate enough to be a mom, therefore time is my freedom.

After I suffer with this sickness, my dream no longer to be fulfilled. As long as I can breathe, I can wake up every morning, I am blessed. Life sometimes too short to just do what I can’t( for example: exercising) , so I indulge myself in my small little kitchen, exploring all the insane ideas into my home bake desserts.

I am blessed to have God. During this tough time, apart from my husband, God is the one really close to me who understands me, who give me courage to survive.

I have to thank God to meet few awesome friends who constantly give me courage and understanding of my sickness. Some even saved me from ….. death. I thanked them, being so thoughtful  to pray for me and never question me much. I truly thankful for having your supports.

Dear friends, if you are reading this, life is too short to dwell in the sadness. Do what you can when you are given this life. Eat what you want, bake what you like, draw what you can even it is not scoring grade A :P

May you all live in good health and happiness ^_^





I love all kind of sweet desserts. I am not good in painting, I have to say, I don’t like it at all. But again, life too short not to try, breakthrough my first fear- drawing.


Image (17)

I used to dream: even skinny beautiful ladies would come to my bakery shop to try my desserts. Is it so funny? hehehe..


Sorry for all these painting, it has been more than a decade I did not touch any colouring field.(because I am bad at it) Let’s have a good laugh , shall we?




Your visit is deeply appreciated. Your comments are valuable to me. Thanks for dropping by ^_^



























Classic Tiramisu 提拉米苏


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tiramisu 1

Tiramisu is an Italian dessert typically made from Lady Fingers, espresso coffee, mascarpone cheese, eggs, cream, sugar, marsala wine, cocoa and rum. The Italian name tiramisù means “pick-me-up” , referring to the two caffeine-containing ingredients, espresso and cocoa. 

There are many modified versions of tiramisu. Using sponge fingers are the popular version. You can either buy the store bought finger or you can make those fingers too. Since I want to make everything from scratch, simple and still retained the classic flavour. I replace the sponge finger with chocolate sponge, something familiar and easy to make.

There are  2 components in this dessert you need to prepare and you will get your tiramisu in no time.(everything is from scratch)

  • Chocolate sponge cake ( base)

  • tiramisu filling

Let’s get started, shall we?


about tiramisu

tiramisu 3


Components you need:

  • 1 slice of 7” x 7” chocolate sponge cake
  • Classic cheese filling


Chocolate Sponge: (produces 2 pieces of 7” x 7” cake sponge)

  • 5 egg (I used small size or 4 large eggs), separate yolks and whites
  • 20g castor sugar
  • 50g Liddells Lactose free full cream milk( or any milk )
  • 30g oil
  • 20g cocoa powder, sifted
  • 60g cake flour, sifted
  • 20g corn flour, sifted
  • 2 tbsp lemon juice

1)      Separate the eggs into yolks and whites. Sifted the flours. Line a 10” x 14” cake pan with baking paper. Preheat the oven to 180C.

2)      Mix egg yolks with 20g sugar. Mix in oil and milk. Mix in flours to well combine.

3)      Beat egg whites and 1 tbsp lemon juice until frothy. Then slowly add in sugar in 2 additions,continued beating to soft peak.

4)      Pour batter into prepared pan, smooth the top and knock the pan for rid extra air pocket.

5)      Bake for 12-15 minutes, or skewer inserted comes out clean,depending individual oven.

6)      Remove the cake immediately onto a new sheet of baking paper.Remove old  baking paper.Invert the sponge, remove new baking paper to allow sponge to cool  for 15 minutes. Once cooled , cut into 7” x 7” piece of sponge.


tiramisu sponge


Tiramisu Filling:

  • 4 egg yolks
  • 80g castor sugar
  • ¼ cup coffee liqueur( I used Tia Maria  or any coffee liqueur you like)-optional
  • 250g Philadelphia cream cheese ( Or you can use mascarpone cheese)
  • 300g Bullla whipping cream ( or any brand of dairy whipping cream)
  • Hershey unsweetened Cocoa powder( or any unsweetened cocoa powder) for dusting

1)      Whisk egg yolks and sugar over double boiler on low heat( over a pot of simmering water) until all sugar dissolved. Keep whisking it otherwise egg yolks might cook.

2)      Once sugar dissolved, remove from heat and add in coffee liqueur. Beat with electric hand mixer until thicken and pale.

3)      In other bowl, beat cream cheese until creamy and smooth.

4)      Add in yolk mixture from step (2) into cheese. Mix well.

5)      In a bowl: beat whipping cream to firm peak. Gently fold whipped cream into cheese mixture.Set aside.






1)      Place the 7” x7” chocolate sponge onto a same size square cake ring. Place this onto a prepared baking tray with baking paper.

2)      Brush the sponge with ¼ cup of coffee liqueur.

3)      Pour the tiramisu filling onto the sponge until full. Smooth the top and store in freezer for 4 hours or over night.

4)      Decorate and dust with cocoa powder. Slice and serve.




1)      You can use any chocolate sponge you like from the market or any recipe you prefer to be the base. This recipe can give you 2 pieces of chocolate sponge of  size 7 “ x 7”:


What can you do with the extra chocolate sponge?

a)      Make a swiss roll out of it by spreading some tiramisu filling and roll.

b)      Make 2  tiramisu cake of 7” x 7”  by adjusting the tiramisu filling as below:

  • 6 egg yolks,
  •  1 cup castor sugar,
  • some coffee liqueur ,
  •  400g cream cheese,
  • 360ml whipping cream

2)      You can replace the sponge with store bought sponge fingers too. Just soak with coffee mixture( 1 tbsp of sugar + ½ tsp of coffee powder into 1/2cup of hot water, let it cool down before soak with the sponge finger)

3)      When you heat the egg yolks with sugar over double boiler, remember not to allow the water touches the bowl with yolk mixture.Remember to whisk constantly until you touches the mixture ,there is no more sugar crystals and it is warm to your hand). Remove pan and keep beating it.

4)      Remove the liqueur if preferred alcohol free.

Liqueur choices can use Kahlua or any coffee liqueur you like.

Tia Maria

This is the coffee liqueur I am using. Free free to use any alcohol you prefer


tia maria



Sorry folks, i have been long time did not post any food, have been asked by some friends.This is ready weeks ago, and hope you all enjoy.

Thank you for visiting and deeply appreciate your wonderful comment ^_^

What I always want to do..






Audrey Hepburn,

she is the classic film and fashion icon.I love how her features presented her beauty.



I always have this little passion beneath with me since young but I never think I am good at it.

Since young,I always love to buy those Disney colouring books , flipping through all pages, looking through all the classic disney characters, I love to start sketching on my white drawing paper. I have to admit, creativity never seem to born within my abilities , let alone my drawing skills.

Many of my school mates attended some painting classes but I did not have the courage to do the same because I always think I am not good enough for this passion.

After years of drawing in classes, I discover that my little ability is “Imitate” or you can say “sketching” :P. I will draw exactly what I see, yes truly lacking of imagination and creativity do not name me a painter or artist.

Life is too short to resist my own passion. The last time I paid attention in drawing was about 14 years ago. I know I am not expertise  in painting however this little passion no doubt can relax one’s mind, provides me  serenity environment.

Not only that, I have been suffering with chronic pain on my both shoulders, the more I type or facebook-ing will only damper my condition. New technologies: handphones, typing, online and blogging…all these definitely fun to do, but not so good for my hands. I  need to find a way to take my chronic pain away.

Hope I will be back again to keep in touch with new technologies again. :)



Something wrong, isn’ it?

Since I have no drawing materials, I grabbed some low quality(but ain’t cheap) of pencils, erasers, painting brush, water colours and papers to initiate my passion, once again. Those are what I could get in such short time.




Gosh, water painting is not my forte , mind me for showing you my first painting after 14 years.


If you have any hidden passion you have not started yet, I reckon this is the time now.

Forgive me for not baking food…hahhaha

Hope you have a wonderful time here. ^_^

















Happy Mother’s Day


To me, my mom is like a flower, I would say “lily” that beautiful but with tonnes of delicacy. She always surround herself with her home grow plants.She loves flowers as gift. I wonder why mom is not a florist at times. When around her, she always smell aromatic and I would say she is a natural beauty.


She is the prettiest lady I ever met for her age.Can you believe she is 54 years old this year? It is so nice to hear my mom looks like my sister, but I never able to inherit her beauty.I always look like my dad, the tallest, biggest bone and not so pretty features.


What is your wish for your mom?

Nothing is as precious as wanting my mom to live as healthy and happy as she can be. Although I am not a mom, not able to be one, I know how hard for my mom to go through so much for making sure I live the best I can out of the rocky roads in our life.

I used to secretly pray, to give some of my years for my mom to live LONGER, HEALTHIER and HAPPIER.I may not know if that’s happening however I would love to think, my life is getting shorter on earth and in return for my mom to able to live longer.

How my mom influence me in having great passion in baking?

I would say it started from the  traditional steam cake. Although mom did not bake much cake, her favourite steam cake always well received by everyone. I used to watch her make the warm fluffy cake in amazement and marvel at how magical the whole experience was from folding the mixture, watching the cakes rise and tasting the decadent moist morsels. That piqued my curiosity and my passion for baking. 

What do you give her this mother’s day?

Since I am far away,I always order some flower from online companies to send her some bouquet.This year, in order to be special, I asked someone to hand deliver her all time favourite :lily and roses, and a red ang pow for thanking her. I don’t know a small little gesture could make her tearing on the phone saying:” girl, you really surprised me, thank you so much, please say thank you to my son in law too.” I can still hear her voice trembling with her tears because of this  unexpected gift. A small gift like this could make her happy this way, no good words could describe how such a lovely mom she is.

What would you want to say to her on this special day?

To my mother I want to say this: “You are the reason I am here, learning to love myself and appreciate my life more each day. If it was not for you, I would not believe that life can be so beautiful now. You endured sorrows and pain and did the best you know how. Thank God for you as we plough through some of the toughest time in life together. I could have been lost if not for your steadfast and enduring love. You are still the best example many of us should learn from. Thank you mum and I love you. I pray that you will be healthy everyday so I that we can spend more time together.”

What are the first impression when others meet you and your mom?

“Oh my god, your mom looks like you sister?”

“Your mom is so beautiful and you don’t look like her?”

“You don’t look like you mom AT ALL!”

“You just look like your dad!”  yes, my dad is tall, big bones and he is not a good looking man, oh yes, I am my dad’s version.

What did you learn the most from your mom?

My mom is beautiful inside and out.I am growing in the environment of “People tend to compare my appearance and as though I have to look like my mom, replica of her”, and their comments can be hurtful at times but I am happy to have such a beautiful mom.People tend to judge her based on her beauty and people judged me also based on how I look. Difference is between “beautiful” and ” ugly”. I strongly believe that “knowing someone before judging is always encouraging.” Ridiculously,we  both received some unkind comments due to our appearance; ugly(me) and beautiful (my mom).

She taught me one thing valuable :” Do not use beauty to get your way.A true beauty requires more courage and acceptance.”How I look also makes me discover something so crucial that ” cracks in a pot  is the imperfect perfection that can makes us stronger and as important as can be”. Life is funny.No matter how you look on the outside has given others any kind of reasons to judge you.

Mom also taught me one thing: HUMBLE. No matter how well ones can perform, talented or gifted, always stay as humble as you can. Besides,staying humble is the good virtue, I believed that God creates me, any talents and ability are gifted by God. I should thank God for giving me the best.



Nonetheless, every mom is beautiful and important. I grow up with my mom’s guidance all the time.  I am thankful to have her in my life. She is the rock, she is the mountain. She gives me life and happiness.


HAPPY MOTHER”S Day everyone!




Flourless Chocolate Cake ( Little Black Black Dress in a girl’s closet) Gluten Free


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flourless chocolate cake 2


Hubby wants few things on his menu:pound cake and chocolate mud cake.In my mind:I want something fast,easy,very chocolatey and moist,YES Moist!!! But i dont want with so much of butter and flour.There you go, this super moist flourless chocolate cake is a must in your menu.It is like a little black dress in every girl’s closet.

flourless chocolate cake


This dessert is simply RICH, SIMPLE and SEXY….Simple serve with some whipped cream or just eat plain,you will keep eating it without realise you had enough..^_^

Flourless Chocolate Cake:  Recipe adapted by Delicious ABC

  • 250g dark chocolate or good quality chocolate,chopped
  • 63g unsalted butter,cubed
  • 4 eggs, separated
  • 40g castor sugar
  • 75ml thickened cream/cream
  • 1 tbsp rum/brandy (or rum essence for non-alcoholic)
  • 1/2 tsp vanilla extract
  • 1/4tsp cream of tartar

1.Preheat oven to 180C.Grease a 24cm springfoam cake pan and line base with baking paper.

2.Place chocolate and butter in a bowl over a saucepan of gently simmering water(Do not let the bowl touch the water)

3.Stir until mixture is smooth and combined,remove from heat and set aside to cool slightly.

4.In a clean bowl:Place egg yolks and sugar,beat with electric mixer til thicken and pale.Stir in cream,rum,vanilla and cooled chocolate mixture.

5.Beat egg whites and cream of tartar in a clean bowl until soft peaks form.

6.Fold in 1/3 egg whites into chocolate mixture till well combined.Fold in the remaining egg whites in 2 additions into chocolate mixture until fully incorporated.

7.Pour mixture into prepared pan.Bake for 25 minutes until skewer inserted into center comes out with a few moist crumbs.

8.Cool completely in a pan on a wire rack.

9.Run a knife around the edge of the cake to remove from the pan.

10.Slice and serve with whipped cream.

whipped cream recipe


Note: The cake tasted very moist and chocolatey after cool down in fridge. Simple serve with some whipped cream or just eat plain.

flourless chocolate cake 3

Thank you for visiting and hope you like this sharing ^_^


Today’s word:


Earl Grey Tres Leches Cake ( 3 milks cake)格雷伯爵茶三奶蛋糕


earl grey tres leches cake


tres leches cake, or pastel de tres leches (from Spanish, “three milks cake”), or pan tres leches (“three milks bread”), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk.

The cake is well known in many parts of Latin America.

The idea for creating a cake soaked in a liquid is most likely of European origin.It is milky and definitely different from usual sponge cake you eat. My husband and I love it.

這是一道拉丁美洲的點心,奶油蛋糕浸泡在三種奶 汁(淡奶、奶水、煉乳)裡,加入三種奶汁浸泡至隔天,從冰箱取出,切開的感覺,就像一塊吸飽了奶汁的海綿,覺得很好吃,濕軟的口感,有興趣的朋友,可以試試,這款很不一樣的蛋糕.

Happy Mothers day ^_^


ear grey tres leches cake1

ear grey tres leches cake2



Few components:

  • 1) Tres Leches Cake (adapted from Marth Stewart)
  • 2) Raspberry Jam
  • 3) Earl Grey Mousse (Light Version)
  • 4) Italian Meringue,torched


Tres Leches Cake :(adapted from Martha Stewart)

tres leches cake recipe

Directions on how to make tres leches cake:

  1. Preheat oven to 190 degrees. Line baking paper on a 30cmX30cm. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and thick, about 4 minutes. Add vanilla and beat to combine. Gradually add flour mixture and fold to combine. With a rubber spatula, fold in melted butter until incorporated. Transfer batter to dish and bake until top is golden brown and a toothpick inserted in center comes out clean, 15-18 minutes(depending on individual oven), rotating dish halfway through.
  2. In a medium bowl, whisk together milks. Poke warm cake all over with a wooden skewer or toothpick, then pour milk mixture over top and let cool abit, then place into fridge for 1 hour
  3. Raspberry Jam:

     raspberry jam


    Part 1:Assemble

    1.Remove the soaked tres Leches cake sponge from fridge.

    2.Cut out 4  equal slices of round shape from the cake.(6″ cake ring I used to cut the cake)

    3.Place the first layer of cake onto the 6″cake ring,spread generous of Raspberry jam onto the cake.

    4.Place the 2nd soaked Tres Leches on top of the raspberry jam.

    5.Place 3rd soaked Tres Leches sponge, spread with raspberry jam.Top up the 4th Tres Leches sponge.

    6.Allow to chill in fridge, while continue the next component(Earl Grey mousse)




    Earl Grey Mousse(Light version):

     ear grey moussePart 2: Assemble

  • Remove the Tres Leches layers cake out from fridge.
  • Pipe some mousse onto the base of a 7″ cake ring.
  • Place in the Tres Leches layers cake onto the mousse.
  • Full up the gap with all the mousse.Smoothen the top of the mousse with a palatte knife.
  • Allow the cake to chill in freezer for at least 6 hours until completely hardened.(I chilled it overnight)



Italian Meringue,torched:

 italian meringue



earl great tres leches cake 5

ear grey tres leches cake 6



Part 3: Assemble:

1.Remove the chilled mousse from freezer.

2.Torch the side of the cake ring for few seconds.

3.Remove the mousse out of cake ring.

4.Pipe the meringue onto the mousse.

5.Garnish with fruits you like.

6.Torch the meringue.

7.Allow the cake to thaw in the fridge for few hours.Serve.



(A) or (B)?I am trying to keep it as simple as possible to retain all the classic flavours

(A) or (B)?I am trying to keep it as simple as possible to retain all the classic flavours



- This cake originally consist of tres Leches cake( 3 milk sponge) which soaked in 3 types of milk,topped up with just fresh cream. Sometimes also eaten with fruits that you like.
- You can make it simple without the italian meringue (Torched italian meringue was my another idea)
-Decorate however you want because this is your cake now. ^_^
mothers day roses

Happy Mother’s day everyone.May all the mommies happy and healthy every single day

Korean Fried Chicken 韩式炸鸡(inspired by korean drama: My love from the star来自星星的你)


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I am not a Korean dramas or movies fanatic. I used to watch one Korean drama back when I was 18 years old. It was long  and emotionally triggered dramas. Since then I do not watch any more Korean series.Never.

Since this new drama “ My love from the star “ was recommended by my friend, with the fried chicken as the main snack in the drama has been evolving throughout the facebook. I have to break my old stereotype thinking, give a chance to this drama.

Indeed, I recreated the Korean Fried Chicken and have a go on the Korean style black bean sauce noodle(Jjajiangmyeon) as well.


Let’s have a short briefing on this famous Korean drama :

“My Love Who came from the star or 来自星星的你 “

Language: Korean                                 Country: South Korea


Do Min-joon is an alien that landed on Earth 400 years agoduring the Joseon Dynasty. As his spaceship is broken, he is stranded on the planet for the next four centuries. Do Min-Joon possesses a near perfect appearance and enhanced physical abilities involving his vision, hearing and speed.He meets a young girl whom he saves from death, but later on she gives her life saving him.

As time goes by, Min-joon is forced to take on a new identity every ten years, as his human appearance never ages.

In the present he works as a college professor and finds out that due to a comet coming in three months, he will be able to return to his home planet. In the meantime he accidentally meets famous actress Cheon Song-yi, the biggest Hallyu star in Korea. He finds out that Song-yi looks like the young girl he fell in love with in the Joseon era. No matter how he tries to keep himself away from her as he needs to leave the planet, the love is getting much stronger and he rather devote his life for just spend one more day with her.

My love from the star

main actress's apartment

This is the over view of the main actress apartment which next to the main actor’s apartment too.

main actor's apartment

This is the Main actor’s apartment’s view.


do min-joon & cheong song yi

I think who ever draw this is beautiful.

Why watch this?

I would say a Korean movie without much of the crying and heart tearing elements. I am so afraid and critical on watching typical Korean dramas with all the actors are crying day and night. Love affairs or somebody is going to die are those two elements I am trying to avoid.

Do not worry, this dramas are a love story with different approach and dimensions, drawn you with the laughters and heart  sucking magnet.

cheon song-yi eats frid chicken scene

See, the main actress is eating her favourite korean fried chicken, and I want to taste it too ^_^

Reason to watch this simply due to the fact it has the Korean snacks (Yes, food and oh ya I Love Food) :

(A) Korean fried chicken with beer-main actress love to eat this has become the main food evolution here.

(B) Jjajangmyeon (Noodles in blackbean sauce) – was found in one of the scene when the lawyer is enjoying his lunch with slurpy blacksauce noodle.

What is Jjajangmyeong?

(자장면; 짜장면) is the Korean version of this dish. In addition, the brown colour of the sauce is from the use of chunjang (a salty, black-colored paste made from roasted soybeans), rather than soy sauce. Jajangmyeon may also feature a variety of diced seafood rather than pork or even vegetarian version too.



This store bought Korean Jjajiangmyeon was really small in portion. All I do is follow the instructions: boil, drain and mix with the black bean sauce. Garnish with sliced cucumber and sesame seeds and topped up with boiled egg for my own preference. Very saucy.

Two components you need for this Korean fried chicken:

  • Fried chicken
  • Korean style sweet soy sauce


Korean Fried Chicken Wings

Recipe is adapted by : Kirbie’s Cravings


  • 2 tsp salt
  • 1 tsp pepper
  • Some flour for coating all chicken wings
  • 2/3 cup flour
  • 1 tbsp. cornstarch
  • Pinch of baking powder
  • 1 1/4 cup water
  • 20 chicken wings (I used corn fed chicken, or any organic chicken you want)


  1. Wash the chicken wings,cut wings into 2 parts. Dry and marinade with salt for 6 hours or overnight.
  2. Rinse the chicken again with tap water. Pat dry.
  3. Coat each pieces with some flour, dust out excess.
  4. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350F (or  176C).
  5. Whisk flour, cornstarch, pepper, baking powder and water in small bowl until no lumps remain. Coat chicken in mixture.
  6. Working in 3 batches, fry chicken until golden, about 8 minutes. Drain on paper towels. Return oil to 176C. Fry chicken until crisp, about 8 minutes more.
  7. Brush wings with desired sauce or dip your chicken with the prepared sauce. Serve immediately.

Korean Fried chicken1

Korean Fried chicken


1)      This fried chicken is slightly different from all the other fried chicken you have eaten.

2)      This recipe is mainly coated with flour batter which creates a layer of batter all around every pieces of chicken. After fried the piece, the new dimension of “crispiness” with a very light and airy texture would definitely amaze you. You can hear the sound of “ crisp crisp” while biting to the golden dress on the chicken. We call it sound of “crispiness”

3)      If you cannot accept new cultures or new flavor and would always want to keep the traditional way of frying your chicken,it probably might be little strange for you to experience this new recipe.

4)      Coating the chicken with some flour first before dressing them up with flour batter helps for better coating, so the batter can stick to the chicken pieces more readily.

5)      You can remove the baking powder in your flour batter, but a pinch of baking powder actually helps in creating a better and darker golden colour for the fried chicken. Without baking powder, the fried chicken has lighter in golden brown colour.



Sweet Soy Sauce 


Sweet Soy Sauce for Korean Fried Chicken

Recipe is from : “Serious Eats by J.Kenji Lopez.Alt”  



  • 1/2 cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1/4 cup mirin or other sweet rice cooking wine
  • 3/4 cup brown sugar
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon crushed dried red pepper or Chinese style dried chillies flakes ( Optional)
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon corn starch
  • 1/4 cup finely sliced scallions, for garnish ( I did not add this )


1)      Heat soy sauce, vinegar, mirin, brown sugar, garlic, ginger, crushed red pepper, and sesame oil in a small saucepan over medium heat, whisking until sugar is dissolved.

2)      Combine corn starch with 1 tablespoon water in a small bowl and whisk into sauce. Bring to a boil and cook until sauce is slightly reduced and thickened, about 3 minutes.

3)      Transfer to a bowl and allow to cool for 5 minutes. Serve with Korean Fried Chicken.

korean sweet soy sauce for jjanjiangmyeon


1)     Traditional Korean fried chicken usually dress up their pieces with ready made Korean sauce. It can be spicy  or just sweet. So I chose the sweet flavour which suitable for all the children too.

2)      The sauce is amazingly delicious and definitely a finger licking good experience.

My husband does not eat chicken, but he loves the sauce and he asked for more.

3)      Since for better photography, I do not coat the chicken with all the sauce, otherwise I might not able to see how golden-ish colour on my freshly fry chicken. I just dip with the sauce with each bite of my chicken or I  eat the chicken without any dressing and it is crispy and delicious.



Hope you girls have an amazing experience in making and eating this Korean fried chicken. ^_^

Flourless Green Tea Cake (Gluten free)没有面粉的绿茶蛋糕 / 抹茶のケーキ


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Flourless greentea cake-blog1

Mother’s day is less than a month, what is your plan for a cake?

Have you ever want to bake something, to taste and look good for mother’s day? Have you wondering why we have to buy from the bakery shop when you can create for your love one? Many think that a cake to look and taste good must have spend hours to bake. This time, not really.

This cake is super easy, 2 components: the Flourless cake , whip some cream, then decorate with your favourite fruits ; you can get a beautiful cake.

This cake is for gluten intolerant people, who is allergic to gluten ( flour mainly), something we normally don’t get to buy outside, but you can make on your own.

Let’s get started , okay?


Few Components you need:

  • Flourless Cake Base
  • Green Tea Mousse
  • Strawberries, raspberries , fig (decoration)

Floursless green tea cake-blog2


Flourless Cake :

  • 100g egg whites
  • 40g castor sugar
  • 50g egg yolks (lightly beaten)
  • 80g almond powder
  • 80g icing sugar
  • Icing sugar – for dusting
  • Some pistachio

1)      Line baking paper onto a baking tray. Place a 7” square cake ring onto the tray. Preheat oven to 180C.

2)      Mix almond powder and icing sugar well and sift it.

3)      Beat egg whites till foamy, then slowly add in sugar and continued beating till firm peak form. Fold in beaten egg yolks.

4)      Fold in almond mixture from step (1) into meringue from step (2) in 2 additions. Mix well. Do not over mix it otherwise deflate the air pockets in the meringue.

5)      Pour batter into piping bag, pipe onto a 7” square cake ring. Make a pipe onto 4 individual corners on the cake ring, with round pointed batter. Then fill up the empty gaps. Sprinkle with pistachio and  dust with generous of icing sugar.

6)      Bake at 180C for 20 minutes until golden brown. Allow to cool. Remove the cake ring and peel of the baking paper.

Flourless green tea cake1

Flourless green tea cake


Green Tea Mousse:

  • 250g Bulla whipping cream( or any dairy whipping cream)
  • 1 tbsp icing sugar
  • 3 g green tea powder
  • 1/2tsp green tea paste
  • Few drops of organic green food colouring (optional)

1)      Mix cream, sugar, green tea powder, green tea paste and colouring together. Mix well.

2)      Beat the mixture until medium peak. Pour into  piping bag with round nozzle.

3)      Pipe over the flourless the center of cake base, leaving 1 inch empty from the outer corner of the cake.

4)      Decorate with fruits or your favourite fruits.

5)      Serve.

Flourless green tea cake3



1)      The reason to dust icing sugar onto the unbaked batter is to create a layer of nice crust for the cake base after baked.

2)      This flourless cake has no added flour/gluten. Tha texture will not taste like normal sponge cake but it has different depth of a cake .It will bring your usual cake experience to another level.

3)      If you are not a fan of green tea, kindly substitute with any flavor you prefer:

  • coffee (2 tsp coffee powder dilute with 1 tbsp of hot water),
  • chocolate ( 1 ½ tbsp of cocoa powder),
  • strawberries ( 1tbsp of strawberry puree)
  • raspberries ( 1tbsp of raspberry puree)

Floursless greentea cake-blog

flourless green tea cake-blog3

Hope you like this super and simple sharing cake that looks unique and special.


Today’s word:



Thank you for visiting and deeply appreciated your comments here ^_^


Carrement Chocolate(super chocolatey cake), by Pierre Herme



carament chocolate5


Pierre Herme,a well known french pastry chef who created this chocolatey cake.I have to reciprocate his master piece with slightly different twist on the decor.Yes,he used chocolate,dark chocolate from top to bottom,in-and-out.Guess french loves sweet stuff.Instead I used white chocolate for my decor.He used dark chocolate for the chocolate piece and I played with the white chocolate,and moulded into a flower-like.


Yes,this cake took me 3 days to complete:First day:flower-like chocolate(bittersweet experience on the flower which i always want to try) ; Second day:Set the base & chocolate cream ;Third day: Almond Praline,Chocolate mousse & chocolate glacage.


Warning:not for person who just so-so with chocolate dessert.Definitely for chocolate fanatic.This cake definitely is for sharing,as sharing is caring.One per slice.Now I know why he did not sell the cake individually,as the ingredients and efforts to put in are ……………mind blowing. ^_^

carament chocolate4


Components you need:

  • chocolate cake
  • chocolate cream
  • Almond chocolate praline
  • chocolate mousse
  • chocolate glacage

All components are adapted ” Zen Can Cook”, and Almond Chocolate Praline is adapted by Pierre Herme recipe.


Chocolate cake:

  • 4 ounces (125 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 1 stick (125 g) unsalted butter
  • 1/2 cup (110 g) superfine granulated sugar
  • 2 large eggs (100 g)
  • 1/3 cup (35 g) cake flour, sifted
  1. Preheat a convection oven to 340′F (170′C) or a regular oven to 350′F. Butter an 8-inch square mold (or a round one), 1 1/2 to 2 inches deep. Sprinkle it with flour.
  2. Place the chopped chocolate in a bowl set over a saucepan of simmering water to melt. Remove from the bain-marie. Cut the butter into pieces and add it to the chocolate in the bowl, along with the sugar, eggs and sifted flour. Pour the batter into the prepared mold. Place it in the oven and bake for 20 minutes. The cake should look underdone. Unmold the cake on a rack and let cool. Clean, rinse, and dry the mold, then wrap it in plastic wrap. Place the cooled cake at the bottom of the mold.

how to make chocolate cake

Smooth chocolate cream:

  • 2 1/2 ounces (90 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 7 tbsp (125 g) whole milk
  • 7 tbsp (125 g) heavy cream
  • 3 egg yolks (60 g)
  • 45 g superfine granulated sugar
  1. In a saucepan, bring the milk and cream to a boil.
  2. In a bowl, beat the egg yolks with the sugar.Off the heat, combine the two mixtures, then pour them back into a saucepan, and stir over gentle heat until the mixture reaches 185′F (85′C). Pour 1/3 of the mixture over the chopped chocolate, stirring well.
  3. Repeat two more times, stirring after each addition, then process the mixture with a handheld immersion blender (or whisk it vigorously).
  4. Pour the cream over the cooled cake. Refrigerate for 1 hour, then place in the freezer for 1 hour

how to make smoothe chocolate cream


Praline Feullete Chocolat Noir: (Almond chocolate Praline)

  • 40g praline amande
  • 40g pate noisette pure (hazelnut paste)
  • 20g Valrhora 72% cacao Araguani dark chocolate
  • 25g gavotte(buttery crispy wafer),eliminated
  • 20g grue de cacao (chocolate chips)
  • 10g unsalted butter


What is Praline Amande?

Prolonged roasting time for nuts and cooking of caramel together that has pronounced taste of almonds with strong caramel notes.Usually in a packet online.


Since i do not have it I made it myself,as much as I can.

How to make Praline Amande yourself?

1)weight 30g of almonds, chop it.In a pot: add in 30g of sugar,cook until amber colour, fold in chopped almond, and keep stirring.

2)Pour the caramel almonds onto a baking tray with baking sheet,allow to cool completely.

how to make almond chocolate praline


how to make hazelnut paste your own?

Normally you can buy from online or some bakery shop but i cannot find.

1)Process 40g hazelnut into powder form, stir in 3 tbsp of water and make into a paste.If too lumpy,add more water to adjust into paste form.

hazelnut paste


How to make Almond chocolate praline:

1)Melt dark chocolate with butter over simmering pot of water till reach 45C.

2)Mix in almond praline and hazelnut paste into chocolate mixture above.Mix well.

3)Mix in chocolate chips.

4)Pour in this 140g of almond chocolate praline into the cooled chocolate cream you chilled earlier.

5)Smooth  the stop, chill to harden.

almond chocolate praline


Chocolate mousse:

  • 6 ounces (170 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 1/3 cup (80 g) whole milk
  • 1 egg yolk (20 g)
  • 4 egg whites (120 g)
  • 4 tsp (20 g) superfine granulated sugar
  1. Melt the chopped chocolate in a bowl set over a saucepan of simmering water. Remove the bowl from the bain-marie. In a saucepan, bring the milk to a boil. Pour the milk over the chocolate in the bowl, beating until the chocolate is smooth. Add the egg yolk and incorporate well. In the bowl of a stand mixer fitted with the wire whisk, beat the egg whites till foamy, slowly add in sugar and continue beating to soft peak form . Incorporate one-third of the beaten egg whites into the chocolate mixture, then carefully fold in the remaining beaten egg whites.
  2. Pour the chocolate mousse over the smooth chocolate cream in the mold. Smooth the surface with a spatula. Freeze for 2 hours or more.

how to make chocolate mousse



Thin chocolate sheet:

  • 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped

For the thin chocolate sheet:

  • Melt the chopped chocolate in a bowl set over a saucepan of simmering water. Remove the bowl from the bain-marie and cool at room temperature until the chocolate thickens, then reheat it slightly for a few seconds in the bain marie until it reaches a temperature between 31C
  • Pour the chocolate over a sheet of acetate (or wax paper) and spread it out. Before it can set, cut out a square the same size as the cake. Place another acetate sheet on top and add  a weight to prevent the chocolate from warping as it dries. Refrigerate for 2 hours.


Chocolate sauce:

  • 130 g Valrhona 72% cacao Araguani dark chocolate, chopped
  • 250g mineral water
  • 90g superfine granulated sugar
  • 125g heavy cream

For the chocolate sauce:

  • Place the chopped chocolate  in a small saucepan and bring to a boil with the still mineral water, sugar, and cream. Stir continuously until the sauce is thick enough to coat a spatula.Take out 100g chocolate sauce to continue preparing the chocolate glacage.


Chocolate glaze:

  • 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 1/3 cup (80 g) heavy cream
  • 4 tsp (20 g) French butter
  • 1/2 cup (100 g) Chocolate Sauce, recipe above

For the chocolate glaze:

  • In a saucepan bring the cream to a boil, then remove it from the heat. Gradually beat in the chopped chocolate, beating it from the center outward. Set aside to cool to 60C before adding the butter, then add the 1/2 cup (100g) of the chocolate sauce.
  • Glacage is best use from 35C- 40C.

note: do not over chilled the glaze.Warm this up over bain marie,avoid stirring.


To finish the cake:

  • Remove the cake from the mold and discard the plastic wrap.
  • Using a small ladle, pour the chocolate glaze (it should be warm, between 35C-40C around the sides of the cake, then over the center.
  •  Using a cake spatula, evenly coat the sides and edges.
  •  Leave to set for a few minutes then transfer it to a cake plate. Remove the acetate from the thin chocolate sheet, and place it on the cake.
  • Set the cake in the refrigerator to defrost for 2 hours before eating.
  • Cut with a knife dipped in hot water for 30 seconds.


 Carement chocolate3

 carament chocolate1

This recipe is taken 2 days to complete. The Lily is not included, purely my own invention for the decoration. The decor is not in the Pierre Herme recipe. This is one of the sweetest dessert I ever had to make for my 2013 birthday.

Thanks for dropping by and deeply appreciated your comment ^_^




Gourmet Living Magazine 食尚品味(Singapore )



I was fortunate enough, some of my recipes are featured in Gourmet Living in 2014.

Thanks for the marvelous opportunity to work with some genuine and amazing people.

I am not a person with many good words, but I am blessed and grateful to be part of this wonderful adventure.

Love this experience.Without Gourmet living the entire crew, I might not able to even know certain things cannot be done without others.

Forgive me if anything I may not do well, but definitely enjoy this fantastic journey.

Just thought of keeping in my blog for a very good memory.Even once in lifetime, I am truly grateful.

I am a person with flaws and all  but truthfully thank you Gourmet living 食尚品味  and all the readers who genuine accept who I am and what I can do.

Love your guys ^_^

Gourmet Living cover



interview1(gourmet living)

raspberry panna cotta with wine jelly(gourmet living)1 chocolate coat strawberries in lace bowl(gourmet living)2 cheese mousse brownies(gourmet living)3


That is one of  the pictures that I have taken but it was not chosen in the magazine, would like to keep it here as very good memory. So much things to thankful for and so much things to learn from.

strawberries chocolate



If you are interested in subscribing,please find yourself in Gourmet living site: http://goo.gl/XS9zhd


Thank you for dropping by ^_^ my genuine readers

Snow White Charlotte 雪白夏洛特



snow white charlotte5

This modified snow white charlotte is named after the generously dusting icing sugar .The white is from the white chocolate mousse. Charlotte is because I added french sponge biscuits to give the complete texture.I wanted to create a snow scene onto this charlotte.

This charlotte is not very sweet because the added sugar in the cream is restricted and I am using kiwi and raspberry as well to add the slight punch of sourness.No colouring added,from natural fruits.This charlotte overall super soft on the mousse because of the meringue I added.It goes so well with the homemade french sponge biscuits.Hubby and I finished 3/4 of cake in a day.


What is Charlotte cake?

A charlotte is a type of dessert or trifle that can be served hot or cold. It can also be known as an “ice-box cake”. Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.

Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.


snow white charlotte1


Components we need:

  • kiwi panna cotta /or  green tea panna cotta
  • white chocolate mousse
  • raspberry sauce
  • french sponge biscuits
  • fresh strawberry and raspberries(decor)
  • whipped cream(decor)
  • icing sugar (for dusting as decor)


snow white charlotte 2


Kiwi Panna Cotta

  • 1 kiwi , pureed (25-30g)
  • 170g Bulla whipping cream (lactose free/full cream/low fat cream) or any dairy whipping cream
  • 4 g gelatin leave
  • 1/2 tbsp castor sugar (adjust if want sweeter)

1. Soak gelatin leave in cold water , allow to soften.

2. Boil all other ingredients until just boil and all sugar dissolved.Off heat.

3. Add in soften gelatin leave, stir in util dissolved.

4. Pour kiwi panna cotta into a 6” round cake ring.Put into fridge until set.


Green Tea Panna Cotta

  • 1/2 tbsp green tea powder
  • 200g Bulla whipping cream ( Or any  dairy whipping cream)
  • 4 g gelatin leave
  • 1/2 tbsp castor sugar

1) Soak gelatin leave in water until soften. Combine green tea powder, cream and sugar into a pot, bring to just boil. Off heat.Fold in soften gelatin leave,ans stir to dissolve. Pour into a 6″ round cake ring. Allow to set in the fridge.



1.If you cannot find sweet kiwi, you can ideally substitute with any flavour you like,it is not compulsory to use green colour of fruits. So you can try green tea powder to achieve green vibrant colour for the cake. Otherwise Orange panna cotta(2 tbsp of juice in replacing the kiwi pureed) or plain vanilla flavour(1/4tsp of vanilla paste) are optional too.

White Chocolate Mousse

  • 150g Cadbury baking white chocolate( or any baking white chocolate)
  • 140g Liddells lactose free milk (or any milk )
  • 8g gelatine leave
  • 10g cointreau (orange liquor) optional
  • 4 egg whites
  • 20g castor sugar
  • 180g Bulla whipping cream(whipped till stiff peak)- or any dairy whipping cream

1. Soak gelatine leave in cold water, allow to soften.Set aside.

2. Beat cream into stiff peak and place in fridge.

3. Boil the milk in a pot, then add in white chocolate.Allow all chocolate melt together.Off heat.Stir in soften gelatine leave.Set aside to cool little.

4. Beat the egg white into foamy stage, slowly add in sugar, continued beat till stiff peak.

5. Fold the cream in fridge into meringue, then slowly pour in the chocolate mixture.Mix well.

how to make white chocolate mousse

Raspberry Sauce:

  • 2 tbsp frozen raspberry
  • 1 tbsp water
  • 1g gelatin sheet
  • 1/2 tbsp sugar

1. Soak gelatin in cold water to soften down.

2.Boil raspberry, water and sugar until sugar melt and raspberry breaks down become liquid.Off heat.

3.Stir in gelatine leave.Set aside


Set up the mousse:

1. Pour in some white chocolate mousse onto a 6″ cake ring.

2. Use a smaller round cutter (about 4″) to cut out a round disk from the kiwi panna cotta.

3. Place the kiwi panna cotta onto the white mousse.

4. Cover with another layer of white chocolate mousse.

5. Pour in the raspberry sauce, place some fresh/frozen raspberry onto the sauce like image given

6. Cover with last layer of white chocolate mousse. Smooth the surface with spatula.

7. Put into freezer overnight to allow to set.(it is easier to remove the cake when it is frozen,if left in fridge and when you remove,it will smear)


French Sponge Biscuits

  • 2 egg whites
  • 50g castor sugar
  • 2 egg yolks
  • 60g cake flour
  • icing sugar for dusting

1.Preheat oven to 200C, line baking sheet onto a baking pan.Draw a 6″ round shape onto the paper.Flip it upside down.

2.Beat egg white until foamy, add in sugar slowly and continued beating till stiff peaks.

3.Lightly beat the egg yolks.

4.Pour in the beaten egg yolks onto meringue.Mix well.

5.Sift in the cake flour in 2 additions, fold in gently and mix well.(do not over mix to prevent deflating air)

6. Pour the batter into a piping bag with a round nozzle.

7. Pipe a 6″ round disk of batter & pipe tear drop shapes around the edges of the round disk.

(Remember to pipe slightly smaller than 6″ because batter will expand after baked;also remember to leave small gap after each pipe of a tear drop shape,because it will expand after baked and will joined together.If you pipe too closely, it will not have distinctive shapes you want after baked.)

8.Generously dust with icing sugar.

9.Bake for 12 minutes until golden brown.

10.Allow to cool.


hoq to make french sponge fingers


1.Remove the mousse from fridge.

2.Place the mousse onto the cooled sponge biscuits base(the round base).

3.Beat some cream,and pipe onto the cake(if you want)

4.Decorate with fresh strawberries and raspberries.

5.Dust the cake with generous icing sugar.

6.Let it bring back the temperature more in fridge for 2-3 hours(depending on the weather). Then slice and serve.(as the cake is still frozen from freezer when removed,so let it bring back to edible temperature)

snow white charlotte3

snow white charlotte6


Hope you like this.Happy trying! :)

Welcome to drop by your comment here, deeply appreciated ^_^



Ambroise, Refined version ( Hidemi Sugino)


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Ambroisie ,one of the most popular desserts at Hidemi Sugino shop in Tokyo.I heard and seen so much about this dessert and the Famous name,I adored his artwork. Although I have not been to his shop or eat his master piece, I am truly appreciated all the cakes he made, my kind of idol. Hopefully one day, I will be tasting his art work, his ideas , his efforts, his master piece.

There are few things as you can see from these pictures , few differences comparing to Hidemi’s:

·       the colour of the chocolate glacage,

·       where is the gold leaf?

·       Where is the vibrant green colour of the pistachio joconde?

·       And where is correct sugar amount?



I have heard so much of people who got highest privilege to taste this artwork, similar outcome:heavy and sweet. From the way it looks, it looks chocolaty and from the recipes I read, it is slightly sweeter to my taste.

After staying here for years, my sweetness  level has dropped drastically, especially chocolate. Now, the sweetness of a piece of LINDTS milk chocolate ball is overpowering for my taste, let alone for CADBURY chocolate. One word: my mouth is pain from taking that level of sweetness.So, I decided to refine this recipe, for all ingredients I could find here , for the sweetness I prefer.


Few changes I attempted for a reason:

a)Sugar level: I reduced so I can enjoy it,genuinely.

b) Pistachio joconde is not green enough: I couldn’t find pistachio paste here, and normally this kind of paste is flavoured and coloured such as Sevarome Pistachio Paste.I want to make it as natural as possible. The pistachio here also is not raw or in deep green colour.S o I blended my pistachio and mix with some water to be a paste, it is organic and permeates-free that I want this for as homemade.

c)Chocolate Glacageis not dark enough: The recipe requires Valrhona cocoa powder, but all I can find and prefer is Hershey cocoa. I love the aromatic of Hershey!

d) Where is my gold leaf: Again, cannot find here, so I used Edible Gold Sprinkle.

The joy of eating this winner dessert:

1)It is not overpowering with sugar or heavily chocolaty.

2)melts into mouth  instantly because low in gelatin. Now I understand why this cake is so precious and it melts easily in your mouth,basically no gelatin added, all from the cream. Once I remove from freezer, the mousse immediately slipped through my hand , it is really soft. I only dare to try this out during cold weather. Summer heat is the enemy for this dessert.

The taste of this petitely designed master piece, it is definitely worth my 2 days job.




Few components you need:

  • Pistachio Mousse
  • Pistachio Joconde
  • Raspberry Jam
  • Sirop d’imbibage
  • Chocolate Joconde  (all above here prepared on Day 1)
  • Dark Chocolate Mousse (prepared Day 2 )
  • Chocolate Glacage (Prepared day 2 or 3, depends how long your mousse has frozen)


This recipe from : La Petite Vancouver & Gourtmet Baking

serves :one 6-inch cake orthree to four 2.5-inch entremets

(A)Mousse a la pistache(Pistachio Mousse)

  • 130g Bulla whipping cream( or any dairy whipping cream)
  • 70g milk (Liddells lactose milk I used)
  • 1/10 vanilla pod
  • 40g egg yolks
  • 15g granulated sugar ( I reduced to 10g)
  • 2g gelatine leaves
  • 20g pistachio paste ( I grinded my own pistachio and mix with some water to make a paste)

1. Combine the pistachio paste with milk in a saucepan and bring to boil

2. Add in the vanilla pod

3. In a separate mixing bowl, combine the sugar and egg yolks and mix them until you get a pale yellow colour

4. Pour the pistachio-milk-vanilla mixture into step 3 little by little and mix until smooth

5. Pour step 4 back into the saucepan and heat it up in a low-medium heat. While heating it up, whisk the mixture vigorously until the mixture harden.Note don’t whisk too long or else you will ended up with scrambled egg texture.

6. Soften the gelatine leaves in a cold water

7. Add the soften gelatine into step 5

8. Beat the whipping cream until soft peak

9. Add 1/3 of the whipped cream into the mixture and mix well. Once incorporated, you can then add in the rest of the whipped cream and mix untilsmooth.

10. Pour the mixture into a circular mousse’s ring and set in freezer


(B)Biscuit aux pistaches (Pistachio Joconde)

  •  60g almond paste
  • 25g pistachio paste
  • 30g whole egg
  • 27g egg yolk
  • 17g egg white
  • 30g corn starch
  • 13g Western Star unsalted butter( or any unsalted butter)

French meringue

  • 53g egg white
  • 33g granulated sugar  ( I reduced to 25g)

1. Preheat oven to 200°C

2. Combine the almond paste and pistachio paste in a mixing bowl and whisk until incorporated

3. Continue whisking and add in the whole eggs, egg yolks and egg whites little by little and mix well until thicken

4. Sift in the all purpose flour and mix well

5. Prepare french meringue and add it into the mixture and mix well

6. Add melted butter into the mixture and mix well

7. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )


(C)Raspberry Jam (Framboise pepins)

  •  35g sugar ( I reduced to 10g)
  • 20g glucose
  • 8g water
  • 100g fresh or frozen raspberries
  • 4g pectin mixed with
  • 23g sugar ( I reduced to13g)
  • 6g lemon juice
  1. Bring the sugar, glucose, and water to a boil in a saucepan
  2. Mix the raspberries in and continue to boil
  3. Mix in the pectin-sugar and boil until raspberry has broken down and soft
  4. Cool in an ice bath and add the lemon juice
  5. Refrigerate until needed
  6. The recipe called for 50g of this jam

(D)Sirop d’imbibage

  •  20g Sirop à 30°B [ 13 sugar + 7 g water }---> (I reduced to 8g sugar+7g water )
  • 15g water
  • 15g raspberry liquor

1. Prepare the sirop à 30°B and microwave it until sugar dissolved

2. In a bowl combine the sirop à 30°B, water and raspberry liquor and mix well


(E)Biscuit joconde au chocolat (Chocolate Joconde)

  •  24g almond powder
  • 24g icing sugar (I reduced to 18g )
  • 24g egg yolks
  • 10g egg whites
  • 19g all purpose flour
  • 7g cocoa powder ( preferably Valrhona ,but I only can find Hershey and I love it)
  • 9g melted butter( Western Star unsalted butter I used)

French meringue

  • 44g egg whites
  • 45g granulated sugar ( I reduced to 25g)

1. Preheat oven to 200°C

2. In a mixing bowl, sift in the almond powder and icing sugar and mix well

3. Add in the egg yolks, egg whites and whisk until smooth

4. Sift in the all purpose flour and mix well with spatula

5. Sift in the cocoa powder and mix well with spatula

6. Prepare french meringue(On a separate clean bowl, whisk the egg whites until foamy and add the sugar a little at a time until it form firm peak) and add 1/3 of it to the mixture and mix until smooth.Add the rest of the french meringue and mix until smooth.

7. Add in the melted butter and mix well8. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )


(F)Mousse au chocolat noir(Dark Chocolate Mousse)

  •  225g whipping cream
  • 105g 66% dark chocolate ( preferably Valrhona , but I only can find Hershey )

Pâte à Bombe

  • 35g creme fraiche
  • 30g granulated sugar (I reduced to 15g)
  • 55g egg yolks

For Pâte à Bombe:

 1. Mix the creme fraiche, sugar in a saucepan and bring to boil ( or until all sugar melted )

2. In a separate bowl add in the egg yolk and whisk it until pale yellow in colour

3. Add mixture in step1 into step2 little by little while keep mixing at the same time.

4. Mix well using electric mixer


For chocolate mousse

1. Beat whipping cream to soft peak

2. In a double boiler, melted the dark chocolate ( chocolate's temperature should not exceed 45°C )

3. Add the Pâte à Bombe into the melted chocolate and mix well

4.Add 1/3 of the soft-peak whipped cream to step 3 and mix well

5. Add the rest of the soft-peaked whipped cream to the mixture and mix well

chocolate glaze



  1. Pipe pistachio mousse onto cake ring moulds,let it set little in freezer.
  2. brush one side with the sirop d'imbibage and place it on top of the pistachio mousse,brushed side down.  Then brush the other side with the syrup.
  3. Freeze
  4. Once frozen, take it out of the freezer and spread 50g of framboise pepins(raspberry jam) on top
  5. Using a cookie cutter or fondant cutter, cut circles with diameter slightly smaller than the cake ring you will use. (I use 2.0" cookie cutter and 2.5"cake ring)
  6. Cut the chocolate joconde using the same size of cookie cutter.
  7. Assemble top-side down. Line a baking pan with acetate sheet and place the 3" cake rings (or any size of rings you want) on top.
  8. Pipe some chocolate mousse at the bottom, then place the pistachio mousse-raspberry cut out on top (raspberry side on the top)
  9. Spread some more thin layer of mousse, then lastly place the chocolate joconde circle on top.
  10. Align another acetate sheet on top of the cake ring and set the cake ring in freezer overnight or until set.
  11. Once set, take our your cake ring and remove the acetate sheet ( top and bottom )
  12. Use a small blow torch or hair dryer and heat up the side of the ring ( don't heat up too long or else you will melt the mousse )
  13. Once the ring loosen, use both hand to pull down the ring.
  14. You can put the cake back to the fridge while you now starting to prepare the chocolate glaze.
  15. Once the chocolate glaze is almost at room temperature (slightly warm but still pourable), pour the glaze on top of the cake and smooth it with spatula
  16. Refrigerate an hour  and decorate with chocolate petals and gold leaf(I decorate with gold sprinkles)

how to make ambroise

I must keep this experience in words and pictures for my future reference,hopefully.

Pages of recipe seem intimidating,after you try , it might increase your confident in making "long long recipe". But worth 2 days of work  if sugar is reduced to your preference.The texture is marvelous.




The best chocolate Mousse cake I ever tried,with the efforts to recreate this, it is worth the wait.


Happy trying.:) Secretly wishing to own Hidemi Sugino’s cookbook in English version :P


Welcome to leave your comment here, love to hear from you ^_^

Floss Roll 肉松蛋卷(加了葱花和芝麻)


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floss swiss roll


Spring onion and floss roll always my frequent bake for hubby. Instead of sweet swiss roll, I love to make into a savoury version with some fish floss, spring onion and sesame seeds. Of course drizzle with some mayonnaise and chillie sauce and there you go. Hope you like this sharing.
• 4 egg yolks
• 10g castor sugar
• 60g Liddells lactose free milk ( Or any milk)
• 40g vegetable oil, or melted butter
• 25g corn flour
• 4 egg whites
• 40g castor sugar
• Some pork or chicken floss, some chopped spring onions,
• 1 tsp sesame seeds, some mayonnaise and chillie sauce

1. Line a 10X14’ baking tray with baking paper. Lightly oil the tray then line with baking paper. Preheat oven to 180C.
2. Sift the corn flour and cake flours together.
3. Beat egg yolks and 10g sugar until frothy. Add in oil and milk, mix well.
4. Mix in flours and mix to smooth consistency. Set aside.
5. Beat egg whites in a clean mixing bowl until frothy, then slowly add in castor sugar(40g), continued beating until soft peak formed. Sprinkled with 1 tsp of sesame seeds.
6. Gently fold in 1/3 meringue from step (5) into yolk-flour mixture. Then fold in remaining meringue in 2 additions.(do not over fold otherwise deflate the air pockets).
7. Sprinkled with chopped spring onion onto the tray, pour in batter, smooth the top, Knock out air pockets.
Bake at 180C for 12-15 minutes  or until golden brown(adjust your own oven)

8. Remove the swiss roll out from baking tray.Peel off the baking paper.
9. Brush one layer mayonnaise onto the peeled side or spring onion side,sprinkled with floss.Lightly press in. Roll the swiss roll together with baking paper. Wrap nicely.Keep in fridge for few hours.
10. Unwrap, then trim both edges. Decorate with more mayonnaise, chillie sauce and floss. Slice and serve.

floss roll+sprin onion

This is the first concept in mind,but looks so blank and un-appetizing in my picture.So I decided to add spring onion as garnish,and became like below:


floss roll

One piece green onion on the swiss roll?Gosh! Looks so out of portion? Then decided to chop into few parts and garnish. See, decorating my food is the toughest job, of course taking pictures are my forever thing to learn. Come, Let’s laugh together!


1)Ensure your eggs are cold.

2)How to retain the brown side of swiss roll?

Once cake is baked, remove from oven immediately, lay onto a new sheet of baking paper(with the brown side faces down)

Peel off the top baking paper from the sponge. (now you have two sheets paper on both sides.)Flip it over. Take out the new baking paper away from brown side, allow to release some hot steam for few minutes, the cover and allow to cool.This way, you won’t damage the skin.

3)If your oven is way too hot even bake on 180C will cause crack while rolling, try bake at 170C for 25 minutes.

4)The eggs that I am using are medium size which suitable for baking tray size of 10″x14″.If your eggs are in small size, try to use 5 eggs(size S) in this recipe for a baking tray of 10″ x14″.(this is my own preference)


Today’s word:



Thank you for your visit and welcome to leave your comments here ^_^



Apple Chocolate Tart ( Pomme Chocolat tenir)苹果 巧克力塔


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I always want to try very luscious,velvety and chocolatey mousse.Buttery tart crumbled with gooey egg tart,with touch of green apple.The usual way to enjoy a tart normally a scoop of whip cream.So i changed into something creamy and smooth,something luscious and velvety,and something chocolatey.There you go,dark chocolate mousse with this apple tart.Hope you all like it ^_^


apple chocolate tart 4

apple chocolate tart3


Components you need:

  • Pate sucre(sweet pastry)
  • Egg custard
  • French Sponge Biscuit
  • Dark chocolate mousse
  • Saute green apple


How to make Pate Sucre:Sweet pastry:

pate sucre(sweet pastry)

how to make sweet pastry

Egg custard:

  • 150g Bulla Whipping cream ( or any dairy fresh cream/whip cream/cream)
  • 20g sugar
  • 90g whole eggs

1.In a bowl: lightly beaten egg.Add in sugar.Mix well.

2.Pour in cream.Mix well.Strain.

3.Pour onto baked tart (cool down in fridge)

4.Bake custard in tart for 30 minutes at 150C.

6.Allow to cool completely.

how to make egg custard


Dark chocolate mousse:

dark chocolate mousse

How to make Pate de Bombe:

how to mate pate de bombe

Continued to make dark chocolate mousse with pate de bombe:

how to make chocolate mousse


French Sponge Biscuits

  • 1 egg white
  • 25g castor sugar
  • 1 egg yolks
  • 30g cake flour
  • icing sugar for dusting

1.Preheat oven to 200C, line baking sheet onto a baking pan.Draw a 6″ round shape onto the paper.Flip it upside down.

2.Beat egg white until foamy, add in sugar slowly and continued beating till stiff peaks.

3.Lightly beat the egg yolk.

4.Pour in the beaten egg yolk onto meringue.Mix well.

5.Sift in the cake flour in 2 additions, fold in gently and mix well.(do not over mix to prevent deflating air)

6. Pour the batter into a piping bag with a round nozzle.

7. Pipe a 6″ round disk of batter

8. Generously dust with icing sugar.

9. Bake for 8-12 minutes until golden brown.

10.Allow to cool.


Saute Apple:

  • 2 green apple,peeled
  • 1 tbsp Western Star unsalted butter ( or any unsalted butter)
  • 1 tbsp sugar

1.Peel apple and core.

2.Cut into half, diced into small cubes.

3.In a pot: add in butter, sugar and apple.

4.Heat the pot.Mix well.

5.After moisture has released,bring to boil for a while..

6.After boiling, remove from heat.

7.Strain apple,remove juice.Cool the saute apple.

assemble(apple chocolate tart)



1.Bake the custard in tart.Cool completely.

2.Place saute apple onto the baked egg custard tart.

3.Remove dark chocolate mousse from cake ring(lightly blow torch the side of the cake ring to easy removal of hardened frozen mousse).

4.Place the mousse on top on the saute apple layer.

5.Garnish/decorate whoever you like because it is your dessert cake now.

apple chocolate tart2



1)You can melt some chocolate, and brush inside the sweet pastry before placing egg custard inside and bring to bake.Reason is  to reduce the sogginess of the sweet pastry from the egg custard.

2)The french sponge biscuit can be eliminated from this recipe(optional) and the taste still remain as good because I have some left over.

3)This mousse is very delicate and easily slip through your throat.The melting point of the mousse is so high due to fact of no addition of gelatine.Please enjoy fresh in the first 1-2 days.

4)Due to the fact of the melting point of mousse is high,I just cannot risk to decorate more plus taking nice shots  of pictures,the mousse just cannot wait for me to taste it..^_^


Happy trying ^_^

Apple chocolate tart

2013 piece ^_^









Movie Review: My name is Khan (2010)




I am not a movie critic, my passion is on food. Due to my right arm is experiencing constant  chronic pain,I have to give a long rest from typing and facebook-ing. Forgive me not able to Like or comment all the beautiful creations, my friends.

I am not a Bollywood movies lover. I have watched 3 indian movies in my entire life. Although I married an indian boy who cannot speak his own mother tongue fluently, he has the biggest heart I ever seen. With me, I don’t see any difference in colours. His personality demolishes all the stereotype statement as being an indian.


Chinese girl learns to make Indian food,something very new to me although I grow up without even cooking any Indian food. :P


Today, I watched the third Bollywood movie in my life:”My name is Khan . This movie has received millions of good reviews. This movie was taken in 2010 and yet I decided to watch it today. I believed: some kind of force has drawn me towards this movie. I strongly believed it was God’s plan.

Let just say, despite of all tall and 8 packs of the main actor, the concept and depth of the embedded story have caught my heart.

This movie was 2 hours and 41 minutes long. I cried and sobbed began from  1:25minutes onwards. I cannot believe I can cry so much. It touched my inner soul.


To the world:

Many people tend to judge muslim country is definitely a terrorist country. Malaysia is a muslim country, we have 3 main races:Malay, Chinese and Indian. Every race has good and bad people;every religion also consist of good and bad people;every country has the existence of bad people as well.

I am Malaysian, who would like to apologize for what our country may and may not able to handle things very well and the shortcoming we have especially the internal politic problems. I would love to blame them, but we shed the same blood. We are the same nation, bad or good, we have to endured. Blaming is not a good virtue to practice. May one day, the 3 colours(3 main races) will not be the differences in our eyes.





The story of ” My name is Khan”

Rizwan Khan (Shah Rukh Khan) is a Muslim child who grew up with his brother Zakir and his mother Razia Khan in a middle-class family in the Borivali section of Mumbai. Rizwan is different from other children, he has Asperger’s syndrome(very similar to Autism)

After his mother has passed away, he went to USA to live with his younger brother.There he met a Hindu woman, Mandira and her young son(Sammer). They fall in love and married despite of the objection from his brother.Since Khan is an Indian muslim, Mandira(his wife) and her son take Khan as their last name.

Unforturnately, The Khan’s life began to be disrupted after the incident September 11 attacks. The family begins to experience post 9–11 prejudice in their community.One afternoon, an argument between them into a racially motivated schoolyard fight between Sam and his best friend.Sam dies of a ruptured spleen in the hospital. A shattered Mandira blames Rizwan for Sam’s death, stating that Sam “died only because his last name was Khan.” She then tells Rizwan that she no longer wants to be with him. When he asks her what he has to do to be together with Mandira, she sarcastically tells him that he has to tell the people of the United States and the President that “his name is Khan and that he is not a terrorist.”

Khan takes his wife’s request seriously, and thus sets out on a journey that takes him from one U.S. state to another, to first meet President George W. Bush.

The journey has just began for Khan to meet President of USA just to present his wife message: “ My name is Khan, I am not a terrorist!……..”





This movie received so much good reviews that evolved globally such as Korea too.



From the movie,I have collected some significant values:

“ Despite of our differences in race, skin colours and religions, the existence of 2 types of people which are: good people will do good deeds; bad people will end up do bad to harm others”

“ We are so caught up with thinking less of other religions.We tend to judge them based on their behavior and their religions, which is doing injustice to everyone. Ask yourself: would you love to be judged based on your colours and religions?”

“ In a good religion, they teach everybody to be good and to be fair, to be peace in heart without thinking how to take revenge over our misfortunate.”


Let’s come back to the real insight of this movie:

After the incident of MH370, it has evolved globally which taken so much attention from everyone.

As Malaysian, we felt embarrassed of seeing all the news on how poorly of Malaysian handled the incident. Yes, planes crash, or terrorism happen anytime  and anywhere.

As a government, we should not point our fingers towards anyone. How to solve our own problems when we are having internal political problems among ourselves?

Why not just solve the problems accordingly, reduce the damage of our reputations and calm down the heartbroken souls whom their family members have gone missing for days?


To Malaysia,

  Throughout the year, we have bad and good. We are not here to point fingers towards any party or religion. Please do the same for not blaming any parties since we are the same family, one nation! Every religion teaches us to be good, be peaceful at heart and be responsible with what we do.

We should not spread negative rumours to demolish our nation. We will be waiting here to able to be one. People make mistakes, as long as we repent, we learn and move on. Taking revenge is not the solution nor the way to bring back one’s life. 

Malaysia, please put down our weapon(our mouth), to  surrender totally to peace.Whoever gets to rule the country should be performing kindness in heart not the jealousy instead.

Let’s be kind to one another for the Right reason!Because we are one Nation and we are on the same boat !

One of the Malaysian



WE should repair the world with LOVE!!!!


Today, the news on MH370 was devastating.

May all the MH370 victims families have the strength to handle the situation. my deepest condolences to you all.

MH370 will be forever remembered…..May all soul rest in peace and deepest condolences to families and friends.

May the victims are safely taken care in God’s hand.

With Love


Pan Fry Pork Bun@spring onion 香葱生煎包



Pan fry pork bun is something I always want to learn after tried numerous times this shanghai restaurant in Sydney.Since I love this so much  , why not just recreate it?I have to practice the sealing skill!Love the juice from the pork oozing out when bite on it. Simple sharing in my own kitchen.I think I never get bored.

Recipe is translated and adapted from : http://goo.gl/NI08Vl

Bun Dough:

  • 250g cake flour,
  • 20g sugar,
  • 2g salt,
  • 140g water,
  • 10g vegetable oil,
  • 5g instant yeast

Pork Filling:

  • 100g pork mince(I used 250g) ,
  • 5g spring onion(I used 10g),
  • 5g ginger mince ,
  • 5g soy sauce ,
  • 3g dark soy sauce (I removed) ,
  • 3g cooking wine (I used mirin) ,
  • 5g sugar,
  • (I added ¼tsp chicken powder),
  • some water ( I roughly added 1/2cup)

Starch Solution:

15g corn flour, 75g water


1)      Add chopped spring onion and ginger into the pork mince, then mix in all the seasoning.Mix well.

2)      Add water into the pork mixture and give a good stir. The key to have good filling is by adding more water into the pork mince. Remember to add water in few additions until you can see the pork cannot take in water anymore. Stir well each time you add in water.

3)      Pork gives a smooth and juicy texture when pork is fed with sufficient water. For better wrapping, keep the pork mixture into freezer for awhile.(I keep this for  an hour)

4)      Mix all the bun ingredients together and knead to form a smooth dough.

5)      Divide into 20 portions. (I divided into 12 portions)Roll into balls.

6)      Roll each dough into round disc, spoon in the filling and seal into a bun like.

7)      In your non stick saucepan: brush with some oil, place in the buns. Allow to proof for 30 minutes.

8)      Once the dough is proof,  turn on the heat for 5 minutes. Pour in the starch solution and lid on for 10 minutes.

9)      After 10 minutes , take out the bun, sprinkled with chopped spring onion and black sesame seeds.

DSC_6227 DSC_6229


  1. I personally suggest you adjust your heat  and time accordingly to the size of your bun. Throughout my cooking process, my pan was on low heat until the last few minutes, I turn up to high heat for crispy bottom and for water to dried up completely. Depending on how strong your heat is, so work your magic.
  2. If you prefer thicker bun dough, you always can adjust the pork filling and knead your bun dough thicker before sealing with the fillings. Since I want my bun to be thinner, I increase the amount of pork filling, yum yum…..
  3. Some love the bun dough used by plain flour and I want it to be quick, so I found this cake flour dough and it can be done within short time frame.
  4. Cake flour has the cakey texture while plain flour has little chewy bites to it.Depending which kind of texture you prefer.
  5. Starch solution can be eliminated if you want. Just oil the saucepan and pan fry it.

Enjoy. Would love to hear your feedback.

5 thousand~dollar starter dough bread (Spring onion bun & toast)老式面包:能撕开葱花面包与吐司


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I always want to try this traditional bread. It is considered simple and shorter time frame to make the starter. Hope you all like this sharing. This bread can make into any shapes and sizes ; any toppings and fillings too.

Let’s get started with the bread now. ^_^

$5k Starter dough bread recipe:老式面包:-Recipe by “Victoria Bakes”

Starter dough:
210g bread flour
90g cake flour
24g caster sugar
6g instant dry yeast
240g water

Main dough:
210g bread flour
90g cake flour
96g caster sugar
1 1/2 tsp salt
24g milk powder ( I did not add this)
90g egg
54g water ( I substitute with Liddells lactose free full cream milk)or use any milk
72g Western Star unsalted butter, softened( or any unsalted but,ter)

some spring onion to garnish

  1.  prepare a pan with base measuring 26.5 x 19.5cm, and top measuring 29.5 x 23cm. if you do not have this, you can use an 18cm square cake pan for this but utilising only 2/3 of the above recipe
  2.  mix all starter dough ingredients dough together and allow to sit in a warm environment to rise till it looks like “honeycomb”
  3.  mix the above with main dough ingredients except butter and knead till it is soft and non-sticky. incorporate butter and knead till it is shiny and pliable.
  4. allow dough to rise till it doubles in size
  5.  after dough has risen, punch dough down and WITHOUT RESTING dough, divide it into 6 equal portions and roll each portion out into a 1m rope. please refer to the same site for shaping of the dough. for non chinese reading bloggers, basically, what you do after rolling out the rope, is to bring one end to the other. then using your left hand to secure the dough, twist the roll inwards twice, and then tuck it (the right ends) into the left side of the dough (where the hole is)
  6.  place shaped buns into oiled baking pan and allow to rise
  7.  bake in preheated oven of 180 degrees C on lower rack for 30 mins
  8.  once out of oven, brush rolls with melted butter.

OR This is what i adapted the recipe in baking:spring onion bun & toast:

A)Follow the steps above till step 4 .I divided the proof dough into two portions.

B) First portion of the dough, I divided into 3 portions. Roll into swiss roll -like and place into oiled loaf pan.Allow to proof to double in size. Brush with egg wash.

C)Another part of the dough, I divided into 8 portions.I rolled them into balls, let it rest for 10 minutes. Roll every balls into tear shape, and roll from the wider part into the pointing end. Place them into prepared pan with parchment paper sits on top. Allow to proof to double size. Brush with egg wash, and sprinkle with chopped spring onion.

D) Bring both spring onion bun and loaf into preheated pan of 180C. Bake for 30 minutes until golden brown. BUT remember to remove the spring onion bun out after first 15 minutes. Then continued baking the loaf until another 15 minutes more to complete the 30 minutes process.

E)Brush with butter on each bun and loaf.Serve fresh.

I knead the dough until smooth and able to stretch into thin sheet without having holes.DSC_6239DSC_6242


1)Put any toppings you like:cheese, sesame seeds, plain,nuts, dried raisins…anything filling you prefer too.

2)always keep your bread either into a container or plastic bag to maintain its freshness without getting stale fast.

3)For the starter dough,I used warm water to mix with dry yeast.So it has taken 2 hours to get the honey comb like dough sitting in the warm place such as oven. You can proof this overnight in the refrigerator as well.

Recipe in English : Victoria Bakes

Recipe in chinese : 爱和自由

Enjoy ^_^DSC_6273

Caramel Dacquoise with Candied Walnut 蜜枣核桃焦糖慕斯 甜点(gluten free)


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Caramel Dacquoise@candied walnut1

I want to have a quick dessert,mousse with sponge,then chocolate on it.The kind of cake takes short time to set up,no over the top decor,just simple that anyone can do.

Dacquoise is the sponge made of egg whites that has a strong body with either almond or hazelnut.

You will taste of smoothly and velvelty caramel soft mousse melt into your mouth together with the sponge finger,with candied walnut that provides you different direction of texture.Or  if you dare to challenge the sweetness of your taste bud, dare to crack the chocolate piece ,spoon together with the caramel mousse (chocolate and caramel are good buddies in dessert world) as well as the base of this entire dessert-dacquoise.


Caramel Dacquoise@candied walnut2

Components you need:

  • Dacquoise
  • Caramel mousse
  • Candied Walnut
  • Chocolate piece

how to make dacquoise



Caramel mousse: For the creme caramel

  • 134g Bulla cream ( or any dairy cream)
  • 2 tsp vanilla essence
  • 76g castor sugar
  • 44g glucose
  • 240g Bulla whipping cream(whip to soft peak) or any dairy whipping cream

For the sugar syrup:

  • 50g sugar
  • 24g water

For the pate a bombe:

  • 44g sugar syrup(prepared earlier)
  • 54g egg yolks
  • 8g gelatine sheets

1.For creme caramel,bring cream & vanilla to a boil.

2.Boil sugar and glucose till it starts to turn amber.

3.Turn off the heat,pour in cream immediately, whisking continuously till it is well combined.

4.Cool completely.

5.For the pate a bombe: place sugar syrup in a saucepan and bring to boil over medium heat.Beat yolks slightly in a mixer bowl to break them up. Increase the speed to medium high and slowly pour the hot syrup over the yolks.

6.Dissolve the gelatine over bain marie and add it to the pate a bombe(a),

7.Combine to whisk till the mixture is completely cold and thick.

8.Fold in whipped cream.

9.Pour into a piping bag.Chill in fridge.

Recipe of Caramel mousse is adapted from: Daily Delicious



(a)What is pate a bombe?Egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes.


Walnut Sucre / Candied Walnut

  • 50g walnut
  • 50g sugar
  • 15g water

1.Boil sugar and water in a pot until sugar dissolved. (brush the sides of pot with water to prevent crystalise of sugar syrup)

2.When reach 145C,turn off the heat.

3.Mix in walnut.

4.Using low heat,stir walnut with sugar syrup thoroughly.

5.Sugar will crystalized little by little.

6.After walnut becomes white, turn off heat.

7.Transfer to a baking tray with baking sheet.Cool completely.


Chocolate piece

  • 3/4 cup Cadbury baking dark chocolate ( or any baking dark chocolate)

1.Melt the chocolate in a clean bowl over bain marie until completely melted.

2.Lay a piece of baking sheet.Pour and spread the melted chocolate onto the sheet until thin layer.

3.Cool in fridge until hardened.

4.Take a knife,dip in hot water and dry.Slice the hardened chocolate into long strip.

Note:forgive me for not able to upload the  pictures on how to make the mousse as I forgotten to insert my memory card,AGAIN while talking on the phone….so sorry …



1.Place cooled dacquoise down. Pipe caramel mousse onto dacqouise.

2.You can either place the candied walnut on top of mousse or you can simple place chocolate piece.

3.Decorate however you like because this is a very simple dessert but nice to your taste bud.

Caramel Dacquoise@candied walnut3

Paris Brest Gateau (Choux Pastry Cake) 焦糖泡芙蛋糕 (少糖版本)


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paris brest gateau


Choux pastry no longer a mystery for every household.I was talking to mom,what was she wanted to eat and make-cream puff.According to her,the methods and process supposed to be unmanagable.About 20 years ago,she was taught by this auntie.Auntie told mum that unbaked choux pastry has to be layed  on the floor.There were some taboos on making choux pastry. Since then ,mum never make any.I really have the itch to try again. Apart from just cream puff,mind I make into a gateau/cake instead?


Fresh strawberries top on the paris brest/choux puff,sandwiched each puff with light sweetened creme patissiere combined with whipped cream,finaly touch would be drizzled with toffee. Do you want to try?

paris brest gateau2


Components you need:

@you will get two 6″ choux pastry gateau

  • *10 cream puff (Paris Brest)
  • * 2 circles disc of cream puff
  • * Creme Patissiere Filling
  • * Bulla Whipping cream( Or any whipping cream)
  • * Toffee
  • * Strawberries/any fruits you prefer

choux pastrychoux pastry(step)


creme patissiere

how to make cream patisserie

 Whipped cream:

  • 1/2 cup Bulla whipping cream( or any whipping cream)

1)just beat the cream at high speed with electric mixer until firm.Pour into a piping bag.Chill in fridge for later use.

Toffee recipe


1) Slice the circle puff into half.Make a hole under each cream puff.

2) Place half of the circle puff on a dish plate. Pipe some creme patissiere filling onto the circle puff.Close with the other half of circle puff.Repeat same method on the 2nd cream puff.

3) Pipe in creme patissiere into each small dome cream puff.Fill up the hole.You will get 10 cream puffs.

4) Spread some whipped cream onto the bottom of every small cream puffs.Stick it on to the circle puff.You       will surround the edge of every circle puff with 5 small cream puffs.(so you ended up with 2 choux pastry cake)

5) Pipe in some whipped cream onto the middle of the cake.

6) Place strawberries/or any fruits on top of the whip cream.

7) Finally drizzle with toffee.

8) Chill in fridge for better taste.




paris brest gateau3 paris brest gateau4



Vanilla Panna Cotta with pistachio and passionfruit

vanilla panna cotta1

Hello everyone.Finally I am back.Forgive me for not making any cake. Once i finally sat down and take a deep breathe,I just want to present this simple cold dessert for everyone,especially to those who still remember me or keep me in their prayers.Deeply appreciate for all your good thoughts and warm messages(comments).It meant so much to me.Finally I am home again…Thank you so much all my dearest food lovers.


Components you need:

  • Vanilla panna cotta

  • Pistachio powder

  • passionfruit puree

  • caramel sauce

vanilla panna cotta 2


how to make vanilla panna cotta step1


1)Melt white chocolate and spread thinly onto the back of the baking tray.Allow to harden in fridge and cut into desire round disc.

2)remove panna cotta from dariole moulds.

3)Place white chocolate disk onto the panna cotta.

4)drizzle with fresh passionfruit puree.

5)Drizzle with caramel sauce if you want.

6)Sprinkle with pistachio powder.

7)Serve immediately.


Decoration is really up to ones preference.You can garnish with ice cream or berries or any berries sauce.Now this is your simple dessert now

THANK YOU everyone~



Italian Meringue Macaron with Passionfruit Curd@Blueberry 热情果马卡龙

passionfruit blueberry macaron0

Few components you need:

  • Macaron shells

  • passionfruit curd

  • fresh blueberries

  • sugar pearls



Italian Meringue Macaron Shells

This recipe adapted by: The dessert first by a passion for pastry

  • 200g almond meal or ground blanched almonds
  • 200g confectioners’ sugar
  • 200g sugar
  • 50g water
  • 150g egg whites, divided into two 75g portions and leave outside room temperature for 24 -48 hours (I left mine for 24 hours)
  1. Stack two baking trays on top of each other. Line with a silicone baking mat or parchment paper.
  2. Process almond meal with confectioners’ sugar in a food processor. Sieve out any large bits of almond.
  3. Combine sugar and water in a saucepan. Heat on medium until all the sugar is dissolved.
  4. Meanwhile, place 75g of egg whites in a mixer bowl with the whisk attachment.
  5. Continue cooking until the sugar syrup reaches 118 C/245 F. While the sugar is cooking, begin whisking the egg whites. They should reach stiff peaks by the time the syrup is at 118C. If it whips too fast, turn down or turn off the mixer.
  6. Turn the mixer speed to low. Carefully pour the sugar syrup in a slow stream into the mixer.
  7. Turn the mixer speed to high and let the meringue for several minutes until it has cooled and appears glossy and firm.
  8. In a large bowl, combine the almond meal mixture with the remaining 75g of egg whites until partially combined. Add in the pink colouring powder/gel. Set Aside.
  9. Scoop the meringue on top of the almond meal mixture. Using a spatula or dough scraper, carefully fold the meringue in, trying not to deflate it.

10.  The final batter should be thick and flow slowly like magma. Do not overmix.

11.  Scoop the batter into a piping bag fitted with a ½” diameter plain tip.

12.  Pipe 1 ½” rounds of batter onto the prepared baking sheets. Let the sheets sit for about 30-60 minutes to let the shells harden.

13.  Meanwhile, preheat the oven to 160 C/320 F.

14.  Bake one set of macarons for 6 minutes on 160C,then turn down the heat to 120C for 3 minutes, then turn it down to 100C for another  6 minutes. Turn off the heat and allow the macarons sit in oven for further 8 minutes.

(If you have a good oven, you can bake the oven for 15 minutes ,rotating once in between)

15.  Let tray cool for a few minutes before removing from the silicone mat. Let finish cooling on wire racks. Set aside.

macaron shell step

macaron sehll step 2

macaron shell step 3




Passionfruit Curd

passionfruit curd

  • ½ cup fresh passionfruit pulp
  • 1 tsp lemon juice
  • 50g castor sugar
  • 50g Western Star unsalted butter ( or any unsalted butter)
  • 1 egg yolk (yield from separated the egg white and yolk from making macaron)
  • 1 egg
  • 5 Tbsp of Liddells Lactose free milk ( or any milk )
  • 1 Tbsp cornstarch

1)      Mix well together cold milk with cornstarch. Set side.

2)      Combine passionfruit pulp ,lemon juice, butter and sugar in a saucepan.

3)      Cook over medium heat,stir till butter is melted and sugar has dissolved.

4)      Turn down to low heat.

5)      In a separate bowl: Beat egg and egg yolks together.

6)      Add eggs into hot passionfruit mixture a little bit at a time, stirring constantly over low heat and until the          mixture thicken  little and coats back of a spoon.

7)      It takes around 5 minutes. Don’t boil or it will curdle. Remove from heat.

8)      Stir in the cornstarch mixture. Bring back to low heat,and stirring constantly until the sauce thicken to desire   consistency.

9)      Transfer curd to clean bowl  by cover with cling wrap. Put in fridge to cool down.



1)      Pour the passionfruit curd into a piping bag with a round nozzle.

2)      Get ready with some fresh blueberries.

3)      Pipe the curd onto one side of macaron,put in the blueberry,then close with another macaron.

4)      Here you go: Italian meringue macaron with passionfruit curd and with fresh blueberry as bonus.



passionfruit blueberry macaron 4

passionfruit blueberry macaron 6

passionfruit blueberry macaron2 passionfruit blueberry macaron3

Simple Molten Chocolate cake 半熟爆漿巧克力蛋糕


molten chocolate cake1

No more mousse dessert for a while or for a week.I wanted to whip the a dessert just in no time,and eat it immediately,there you go-Molten chocolate cake.


For the chocolate pastry cream  

  •  2  egg yolks 3/4 cups Liddells Lactose full cream milk ( or any milk)
  • 1/4 cup granulated sugar
  • 1 Tbsp cornstarch
  • 1/2 Tbsp Hershey unsweetened cocoa powder( or any unsweetened cocoa powder)
  • pinch of table salt
  • 55g  Cadbury baking Dark chocolate, finely chopped ( or any baking dark chocolate)
  • 1/2 tbsp  Western Star unsalted butter ( or any unsalted butter)
  • 1 tsp. pure vanilla extract

For the meringue

  • 4  egg whites
  • 1/4 tsp cream of tartar
  • 1 Tbsp of confectioners’ sugar

Make the pastry cream

1)In a saucepan, whisk together the egg yolks, milk, sugar, cornstarch, cocoa powder, and salt. Over medium heat, whisk until the mixture bubbles, it’s OK if it’s lumpy at this point.

2)Continue simmering while whisking until smooth and very thick,

3)Remove from the heat and whisk in the chocolate, butter, and vanilla until smooth and glossy.

4)Transfer to a large bowl ,cover with cling wrap to prevent forming skin.Set aside.


Make the Meringue:

1)Using a hand-held electric mixer, beat the egg whites on high speed until foamy,

2)With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks,

3)With the motor still running, add the confectioners’ sugar 1 Tbsp at a time and beat until the whites reached medium peak.


Make the  batter:

1)Stir the pastry cream with a large silicone spatula to loosen it, then stir in 1/3 of the meringue until combined.

2)Gently fold in another third of the meringue to mix well.

3)Fold the remaining meringue and fold until just combined, leaving no white streaks visible.

4)Pour the batter into a 6″ baking pan lined with baking paper

5)Tap the cake pan to remove air bubbles.

6)Bake for 15-20minutes(depending on individual oven)/or until skewer inserted in the center of batter, comes out with 1” of skewer of tip is wet , in the preheated oven of 190C.

7)Serve immediately or even cool down.




chocolate molten cake2

Enjoy ^_^ thanks for dropping by ^_^

Honey Cranberry Pão de Ló 半熟蜂蜜小紅莓凹蛋糕



Honey Cranberry Pao de lo1

凹蛋糕-相傳十六世紀末由葡萄牙傳教士引進日本的海綿蛋糕(Pão de Ló),日本稱『カステラ』( 凹卡斯泰拉),也就是日本著名的蜂蜜蛋糕前身。但凹蛋糕不僅有海綿蛋糕的綿密口感,並有不同口味的凹蛋糕裹藏著濃厚的口味,搭配綿密的蛋糕體,讓您體驗全新自慢的蛋糕口感。 由來小知識:航海時期的葡萄牙帝國,當地婦女們爲求出海的丈夫及家人平安歸來,會烘烤代表著晴天的"凹蛋糕"來祈求好運。近幾年更是在日本形成一股"凹"蛋糕風潮!表面鬆軟呈凹狀,出爐後烘烤半熟的表面會隨接觸冷空氣而逐漸下陷,因特殊外型而得名為"凹蛋糕"。


Recipe from : Carol 自在生活


材料:雞蛋1顆,蛋黃3個,細砂糖30g,蜂蜜15g,低筋麵粉20g,香草精1/4茶匙, some dried cranberries 小紅莓(optional:you can add or not at all)














7.然後將已經過篩的低筋麵粉分2次加入以切拌方式混合均勻  (不要過度攪拌避免麵粉產生筋性影響口感)





More reference please view: http://tw.myblog.yahoo.com/carol-jay/article?mid=265255&prev=265419&next=265062

Honey cranberry pao de lo

Passionate(passionfruit) Hi Hat Caramel Cupcake

Passionfruit Hi hat Caramel cupcake0

Components you need:

  • Vanilla butter cupcakes
  • Caramel thick sauce
  • Fluffy frosting
  • Passionfruit curd
  • Chocolate Coating
  • Mini macaron shells (as decor)

Passionfruit Hi hat Caramel cupcake5

Vanilla Buttercake

Yield: 8 cupcakes

  • 1 cup(150g) self-raising flour
  • 90g Western Star unsalted butter, softened ( Any unsalted butter)
  • 1 tsp vanilla paste
  • 80g castor sugar (reduced because the rest of the fillings are sweet)
  • 2 eggs
  • 2 Tbsp Liddells Lactose free full cream milk ( or any milk)
  1. Preheat oven to 180C/160C fan-forced. Line 6 muffin holes of muffin pan with paper cases.
  2. Sift flour into small bowl, add butter, vanilla, sugar, eggs and milk; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is changed to a pale colour.
  3. Drop ¼ cup of mixture into cases.
  4. Bake about 20 minutes. Stand cakes 5 minutes before turning top-side up onto wire rack to cool.

Fluffy Frosting:

Yield:2 ¼ cups

  • 200g castor sugar
  • 70ml water
  • 2 egg whites
  • 2-3 drops of lemon juice
  1. Combine sugar and water in a small saucepan, stir over medium heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring, about 5 minutes or until syrup reaches 116C on a candy thermometer.
  2. Syrup should be thick and bubbled, allow bubbles to subside.
  3. Beat egg whites in a clean mixing bowl with electric mixer until soft peaks form. While motor is operating, add hot syrup in a thin stream; beat on high speed for 10 minutes or until mixture is firm and glossy.
  4. Pour into a piping bag fitted with ½’’ plain round nozzle, and leave in room temperature to set a little for better piping.

Caramel Thick Sauce:


  • 30g Western Star unsalted butter ( or any unsalted butter)
  • 1 Heaped Tbsp golden syrup
  • 30 brown sugar
  • ¼ tsp gelatine powder
  • 1/6 cup( half of ¼ cup) sweetened condensed milk
  1. In a medium saucepan over medium heat, combine butter and golden syrup and stir until melted .
  2. Add sugar, gelatine, sweetened condensed milk, stir over heat for 10 minutes or until thickened. Set aside for later use.

Passionfruit Curd:

passionfruit curd

  • ½ cup fresh passionfruit pulp
  • 1 tsp lemon juice
  • 50g castor sugar
  • 50 butter
  • 1 egg yolk (yield from separated the egg white and yolk from making macaron)
  • 1 egg
  • 5 Tbsp of Liddells lactose free milk ( or any milk)
  • 1 Tbsp cornstarch

1)      Mix well together cold milk with cornstarch. Set side.

2)      Combine passionfruit pulp ,lemon juice, butter and sugar in a saucepan.

3)      Cook over medium heat,stir till butter is melted and sugar has dissolved.

4)      Turn down to low heat.

5)      In a separate bowl: Beat egg and egg yolks together.

6)      Add eggs into hot passionfruit mixture a little bit at a time, stirring constantly over low heat and until the          mixture thicken  little and coats back of a spoon.

7)      It takes around 5 minutes. Don’t boil or it will curdle. Remove from heat.

8)      Stir in the cornstarch mixture. Bring back to low heat,and stirring constantly until the sauce thicken to desire   consistency.

9)      Transfer curd to clean bowl  by cover with cling wrap. Put in fridge to cool down.

chocolate coating


  1. By using a small round cutter(depending how much of caramel you want), cut a semi deep hole at the middle of every cupcake. Keep the cut-cupcake aside,do not throw it away.
  2. Spoon in 2/3 full of caramel into each hole you made. Cover with the cut-cupake earlier, cover the caramel properly so it become a proper cupcake.

( Adjust the thickness of the cut-cupcake so to be inserted properly to cover the caramel properly)

3. Pipe some passionfruit curd int the cupcake.

4. Pipe a spiral of frosting into 2’’ high cone shape.


5.  Bring cupcakes to a baking sheet and refrigerate.(I chilled my cupcakes here overnight,to harden the frosting for easier coating by chocolate later)

6.  Holding every cupcake by its bottom, dip cupcake in the chocolate to coat the frosting.

7.  Drip off the excess chocolate.Transfer  to a baking sheet.

8.  Spoon more chocolate coating around the edge cupcake or any exposed frosting.

9.  None of the frosting should  show.

10. Allow cupcakes stand at room temperature for 15 minutes.


11. Put back in fridge for 30 minutes to set the coating (you can stick the mini macaron shell onto the coating while chocolate is semi-hard) , and allow to sit in the fridge for 2 hours or more.

12. I decorated my cupcakes with mini macaron shell or decorate however you desire with your own imagination,after all these are your cupcakes :)

Passionfruit Hi hat Caramel cupcake3 Passionfruit Hi hat Caramel cupcake1

Happy trying!Enjoy this sweet sweet lactose free cupcake. :)

Mango Coconut Mousse cake


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Mango coconut Ile Paradis3

Few components you need:

  • ·       Coconut Dacquoise

  • ·       Mango Gelee

  • ·       White chocolate mousse

  • ·       Mango Mousse

  • ·       Mango Glacage

Mango coconut Ile Paradis2

Coconut Dacquoise

  • ·       88g egg white
  • ·       25g castor sugar
  • ·       70g icing sugar
  • ·       68g coconut powder(process the desiccated coconut into powder form)
  • ·       18g cake flour,sifted

1.     Process dry desiccated coconut to fine powder if you cannot find coconut powder.

2.     Whisk egg white in a clean bowl to foamy stage,add in sugar slowly and continued beating to stiff peak.

3.     Fold in coconut powder and sifted cake flour into meringue(egg white) until well combined.(Be gentle and quick to avoid deflating the air)

4.     Pour batter into the lined baking pan.

5.     Dust with icing sugar, be generous.

6.     Bake for 180C for 15 minutes.

7.     Remove from oven and allow to cool completely.

Mango Gelee

  • ·       75g mango puree
  • ·       12g of gelatin sheet Or use 12g gelatin powder(remember to soak in tbsp water ,and melt undera bowl of hot water)
  • ·       2 tbsp hot water

1.     Soak gelatin sheet in cold water until soft.  Squeeze out excess water when need to use.

2.     Boil the mango puree and hot water at low heat until starts boil,turn off heat.

3.     Add in the gelatin sheet. Stir to well combine to ensure all gelatin melts.

4.     Pour into a 6” square cake ring, put into freezer to get harden.


White Chocolate Mousse

  • ·       200g Bulla whipping cream ( or any dairy whipping cream)
  • ·       100g Cadbury  baking white chocolate( or any baking white chocolate)
  • ·       5g gelatin sheet

1.     Soak the gelatin sheet in cold water till soft,squeeze out excess water when need to use.

2.     Whip cream to stiff peak. Chill in the fridge.

3.     Melt white chocolate , add in gelatin sheet. Mix well. Cool down a little.

4.     Add into whipped cream and mix to JUST well combine.

Assemble Part I:

1.     Using a slightly bigger square cake ring(I used 7.5’’),cut the dacquoise to the proper size in order to fit into the cake ring as base.

2.     Pipe in/or pour in the white chocolate mousse onto the dacquoise.

3.     Put the cake ring into the freezer to freeze for 4 hours or until harden lightly.(I freeze to overnight)

Mango Mousse:

  • ·       7g gelatin sheet(soak in cold water till soften,squeeze out excess water when need to use)
  • ·       150g  Bulla whipping cream( or any dairy whipping cream )
  • ·       1.5 Tbsp icing sugar
  • ·       150g mango puree
  • ·       1 tsp mango paste(optional)

1.     Place mango puree in a pot, let it simmer on low heat until some bubbles started to see, turn off the heat.

2.     Add in the gelatin you soaked earlier, stir to well combine.

3.     Whip the cream to soft peak, add in the mango mixture  and mango paste into whipped cream and mix to just well combined. Put in fridge.

4.     Remove the cake out ,place the mango gelee onto white mousse earlier.

5.     Pour in the mango mousse and allow to set in freezer.

Mango Glacage/Glaze:

  • ·       36g castor sugar
  • ·       4g gelatin sheet
  • ·       7ml glucose
  • ·       75ml water
  • ·       65g mango puree

1.     Boil all except gelatin sheet. Once boiled, turn off heat.Cool down little, add in soaked gelatin sheet.

Assemble part II:

1.Pour in this mango glacage onto the mango mousse layer for form a thin layer.Put back to fridge and allow to set.

2.Decorate however you like,it is your cake now.(I topped up with some cubed fresh mango,and white chocolate shave.Put back to fridge to set little.

3.Serve and enjoy.

Hope you like it :)

mango coconut Ile Paradis1

Avocado Chocolate Buttercream Dessert

Avocado chocolate buttercream 0

Few components you need:

  • Chocolate Avocado Sponge
  • Avocado Italian Meringue Buttercream
  • Sugar Syrup
  • Dark Chocolate Decor
  • Mirror Glaze

Avocado chocolate buttercream 5

Chocolate Avocado Sponge:

  • 6 eggs ( I had small eggs, use 5 big size eggs)
  • 80g cake flour, sifted 3 times
  • 20g corn flour, sifted 3 times
  • 70g castor sugar
  • 30ml milk,lactose/full cream/low fat
  • 40g vegetable oil
  • 1 Tbsp avocado puree ( extracted from one whole avocado, blend it into paste)

1)Scoop out the flesh of one avocado, use food processor to blend the flesh into smooth puree, keep in fridge for later use.( It won’t turn yellow, remained vibrant greenish colour)

2)Preheat oven to 180C. Line a 10”X14” of baking tray with oil paper.

3)Mix in the avocado puree into milk and oil until well combined. Set aside.

4)Using electric hand mixer,whisk the eggs in a mixing bowl over bain marie (place the mixing bowl contained       eggs over a  pot of boiled hot water.) Whisk egg mixture till foamy, add in the sugar slowly till achieve ribbon stage. Always ensure egg mixture at 40C. ( Remove the mixing bowl from boiled hot water if too hot.)

5) Add in the flours into mixture in 3 additions, mix well.

6)Scoop out 1/3 of the batter into the bowl of avocado mixture. Mix well, then pour back to the egg-flour mixture.    With a rubber spatula, whisk to well combine without destroying the air, be gentle but quick.

7) Pour the batter into prepared baking tray. Knocked out excess air bubbles.

8) Bake at 180C for about 12-15 minutes or until skewer inserted came out clean , depending on individual oven.

9) Let it cool and set aside.

avocado chocolate buttercream 1

Avocado Italian Meringue Buttercream:

avocado buttercream

  • 3 Tbsp Avocado puree
  • 2 egg whites
  • ½ cup sugar
  • ¼ cup water
  • 1tsp organic green colouring paste (optional, you can use spinach juice as alternative)
  • 225g unsalted butter (cut into cubes and room temperature)

1)Combine water and sugar in a saucepan over medium heat.

2)Bring it to boil. Once it starts boiling, insert a candy thermometer.

3)Get ready with meringue now: Put egg whites in mixing bowl.( Ensure bowl is free from any traces of oil, water and impurities.)

4)Standby your butter cubes on other side.

5)Whip egg whites in mixing bowl of a mixer to soft peaks, at medium-high speed. (Goal: egg whites whipped to      soft peaks by the time sugar reaches 112C.)

6)When sugar reaches 112C, add it to egg whites in a slow steady stream on medium speed. (Careful: Pour sugar      directly into egg white without hitting edge or side of bowls or beater)

7)Increase speed to high and beat until cooled to room temperature. ( Test with thermometer if cooled meringue is    at or lower than 35C.)

8)Reduce mixer speed to medium, start adding butter ,one at a time. Mix well and be patient

9)When all butter has been added, add in the avocado puree and green colouring, continued beating at high speed until incorporated or a  completely smooth buttercream is obtained.

Note: Do not panic if you see curdled during the stage where adding butter, keep beating at high speed ,you will see it comes back together and become smooth.

sugar syrup

Mirror Glaze:

  • 2 Tbsp neutral glaze
  • 1 Tbsp glucose/ corn syrup
  • 1 ½ Tbsp  hot water

1)Mix all together until incorporated well. Set aside to cool.

Note: Prepare this after remove the chilled cake from fridge.

Dark Chocolate Décor/ painted chocolate extract:

  • ½ Tbsp unsweetened cocoa powder
  • 1 Tbsp vegetable oil
  • 1 Tbsp water

1)Mix cocoa powder with water until dissolved, then add in the oil and mix to well combined.


a)This prepared after cake has been chilled enough, about 2 hours.

b)You can replace cocoa powder with dark chocolate chips,melt it and stir in oil.Since hubby and I are lactose intolerant,so I came up with powder instead,so reduce the sweetness and free of lactose problems.


avocado chocolate buttercream(assemble)



This is a lactose free dessert that created mainly for both my hubby and I. This dessert can be replaced by turning the avocado buttercream into avocado mousse(using whipped cream),the texture I believed will still be refreshing and light. For those enjoy lower calories, mousse is the best option. This dessert is not over buttery nor over-sweetened, as the generous amount of fresh avocado puree is added,controlled sugar and the dark chocolate decor has no added sugar unless you replaced with chocolate chips. If you prefer sweeter, never hesitate to adjust your sweeteness. :)

Avocado chocolate buttecream 3 Avocado chocolate buttercream 7

Happy trying and

ENJOY everyone!

Chocolate Banana Mousse Gateau


chocolate banane mousse 3

Few Components:

1)Chocolate Joconde

2)Banana Gelee

3)Sauteed Bananas

4)Chocolate mousse

5)Dark Chocolate Glacage(Glaze)

chocolate banane mousse 2

Chocolate Joconde

·      4 egg yolk

·      20g castor sugar

·      30g salad oil

·      30ml water/milk

·      15g almond powder

·      15g cocoa powder


·      4 egg whites(must be cold)

·      ½ tsp lemon juice

·      40g sugar

This recipe can yield roughly 12 X 2half inches  small round disk of chocolate joconde.

So,I have 6 semi phere silicon moulds,I halved of this recipe to produce 6 bombes joconde round disk.

1.     Sift flours, preheat ovento 170C.

2.     Whish yolks and sugar towell combine.

3.     Add in oil, then almond powder.

4.     Add in sifted flours in 2 additions, mix to just well combined.(Do not over whisk to prevent gluten formed)

5.     In a clean and dry mixing bowl, whisk egg whites to foamy stage,add in lemon juice. Add in sugar in 2 additions, whisk to stuff peak.

6.     Fold in 1/3 of meringue to yolk-mixture to well combine.Use spatula to fold in the remaining meringue to well combine(be gentle and quick to prevent to kill off all the air)

7.     Pour the batter onto prepared baking tray with parchment paper.Bake at 170C for 13-15 minutes or until the sponge lightly bounce back when press it(temperature  could be depending on individual oven)

8.     Remove from oven immediately from oven to cool down completely.

chocolate banane mousse 4

Banana Gelee

·      200g banana

·      16g sugar

·      2.6g gelatine

·      18g glucose

1)     Blend banana then heat half of it with sugar and glucose until boiling in a pot.

2)     Add in gelatine followed by the rest of banana. Pour on top of banana mousse.

chocolate banane mousse 5

Sauteed Banana

·      20g butter

·      1 banana,halved lengthwise

1)Melted butter in pan, then sauté the cut bananas until golden brown on both sides.

2)Let it cool then later place on top of banana gelee. Freeze will firm.



-Pour the banana gelee onto a thin baking tray,roughly 1cm in thickness,place 6 sauteed banana earlier onto the gelee,so the banana is pressed onto the gelee.

-So when you firm up in freezer,you can use a round cutter to cut out 6 round disk of gelee with middle has the sautéed banana inside.

Hope you can picture it.

Chocolate mousse:

·      250g whip cream(35% fat)

·      1 drop of Rum/brandy/vanilla essence

·      50g of bitter sweet/dark chocolate

1.     Cream to stiff peak, chill in fridge.

2.     Melt the chocolate over bain marie (water at 50C) until completely melted and smooth.

3.     Take out the whipped cream, quickly fold in melted chocolate.

(Always fold in warm melted chocolate into whipped cream,otherwise chocolate might harden)

4.     Chill the cream in fridge while continue with next step.


Chocolate Glacage(glaze)

·      260g milk

·      130g sugar

·      60g cocoa powder

·      6g gelatine powder

·      30g water(soak the gelatine)

1)     Heat up milk,sugar,cocoa powder under medium heat,whisk constantly during this process.

2)     After cocoa powder started to melt away and boiling with bubbles, stir in constantly by using spatula until the mixture reduced into right consistency. Ensure the temperature has to be at 103C,and beware not to burnt the mixture.

3)     Off the heat,cool down little and add in the soaked gelatin and mix well.

4)     Strain the mixture,Cool down on a clean bowl by covering it with cling wrap.Set aside to room temperature.

5)     Ensure the wrap touch the mixture to prevent the thick skin form.

You can prepare this glaze before hand,store in fridge if not using.Heat up by using bain marie to right consistency.


Note:You can use any chocolate Glacage you like,I used this particularly because I had just run out of cream.So stupid I am.This recipe also produce yummy glaze.


chocolate banane mousse 1


1)Pour half chocolate mousse into the 6 separated semi-phere silicon mould.

2)Place the chilled firm  round disk banana gelee with sautéed banana onto the mousse.

3)Fill up the mould with the rest of the mousse.

4)Chill the mousse in thefreezer for 4 hours or even over night until completely harden.

5)Remove each mousse from the silicon mould and place onto the colling rack,ensure there is a tray underneath the cooling rack,so when you pour the glaze late will not spill everywhere.Use the round cutter to cut out 6 round disk of joconde,and stick onto the freeze mousse.

6)Pour the ready chocolate glaze onto the frozen mousse evenly coated.

7)decorate as you how you like.Chill in fridge once is done.


Azuki Bean & Matcha Chocolate Mousse Cake (2013)

Red bean&matcha chocolate mousse

Components you need:

  • Chocolate Joconde Cake
  • Sweetened Red Bean
  • Matcha Mousse(green tea mousse)
  • Vanilla Crème Chantilly


Chocolate Joconde

  • 6 egg yolks ( cold )
  • 30g Castor sugar
  • 45g vegetable oil
  • 45ml water or milk
  • 23g almond powder
  • 23g of cocoa powder


  • 6 egg whites ( Cold )
  • ½ tsp + ¼ tsp lemon juice
  • 60g castor sugar

1) Sift all the flours, preheat oven to 170C.

2) Hand whisk egg yolks and sugar to just combine.

3) Add in oil and milk into egg-sugar mixture. Then, fold in almond powder and cocoa powder in 2 additions. ( Do not over whisk otherwise gluten formed )

4) In a clean mixing bowl: Whisk egg white to foamy stage, add in lemon juice.Add in sugar slowly in two additions and continue whisk to reach stiff peak.

5) Fold in 1/3 of meringue to yolk-mixture to lighten up slightly. Fold in the remaining of meringue to well combine.( Be gentle and quick, otherwise deflating the air)

6) Pour the batter in to prepared 35cm X 24 cm baking tray with lined baking paper. Bake for 15-17 minutes at 170C,depending on your oven.

7) Remove from oven, cool down and set aside.


Note: I used a 7’ square ring mould. You can adjust the thickness of your joconde as you like or any size of the cake ring. My thickness of joconde seems little too thin,so the recipe above is good for thicker of the joconde.


Sweetened Red Bean

  • 3 tbsp of red bean
  • 2 tsp of castor sugar (Adjustable if you want sweeter)
  • 1 cup of water

1)Microwave all the ingredients above till the red bean is soft to your texture. Set side and allow to cool.

Note: You can go to any Asian/Japanese groceries to look for a can of sweetened red bean ,not the paste, but the individual red bean. Can bean might be sweeter.


Matcha Mousse

  • 600ml of whip cream
  • 1 Tbsp of Green tea powder
  • ½ TBSP of green tea paste
  • 1/8 tsp of green colouring (Optional)
  • 3-5 Tbsp castor sugar (Adjustable,increase amount if want sweeter)
  • 8g of gelatine leaves (soak in cold water)

1)Soak gelatine leaves in cold water till soften up, squeeze out excess water. Place the gelatine over bain marie. Allow the gelatine leaves to melt slowly, stirring once or twice.

2)Using electric mixer: Mix all the ingredients above until soft peak, leave in fridge.

3) Once melted gelatine melted and ready, after approximately 30 seconds, remove from bain marie and add into the whipped cream and fold gently until incorporated.Set aside in fridge for later.


Vanilla Crème Chantilly

  • 200ml of whip cream
  • 3 -4 tsp of icing sugar
  • A drop of vanilla essence

1)Whip all the ingredients to stiff peak. Pour into a piping bag with round nozzle. And put into the fridge.

Note: This is prepared right after the chilled mousse cake overnight is taken out from fridge to garnish the last bit.



1) Cut out the chocolate joconde to your desire size to fit into a 7’’ square cake ring into 2 layers.

2) Place the first layer of joconde onto the cake ring.

3) Pipe in or pour in the matcha mousse onto the joconde. Sprinkle the sweetened red bean onto the mousse and ensure it is cover by mousse properly.

4) Repeat step (2) and (3).

5) Put the mousse cake in the freezer to chill for 5 hours above or overnight(I prefer to freeze overnight.)

6) Remove the mousse cake from freezer, with slightly blow the heat with blowtorch.( I used hot air hair dryer to finish this task, just blow for few seconds on every sides)

7) Trim the edges to achieve a clear layering on your mousse cake if you want(Optional: you can skip this step if you already have a good layering)

8) Remove the mousse cake from ring and pipe the crème however you desire. It is your cake, design with your imagination.

9) Final touch: dust the cake with green tea powder when you about to serve this cake.

(reason I suggested this because If I dust this earlier and store in fridge,the matcha powder tend to moisten by the crème. The appearance is not as good as I prefer.)

10) Slice and serve. Enjoy your effort.



Pumpkin Mont Blanc (2013)

pumpkin mont blanc 1

Few components you need:

  • Sable Breton( Sweet Pastry Crust)
  • Pumpkin Cream
  • Marshmallow meringue
  • Creme Patisserie (Lactose free)
  • Chocolate shaving & Caramelised Pumpkin

pumpkin mont blanc 3

Pumpkin Cream:

  • 500g any pumpkin(I used butternut but suggested Japanese pumpkin because easy to mash without much lump)
  • 150-180g unsalted butter, softened
  • 2tsp of vanilla bean paste
  • ¼ cup Lactose-free milk (Recommended use cream, can be more, please adjust to your piping consistency)

1)Steam the pumpkin ,mashed thoroughly.(If you have a processor, blend it first. This process helps for ensuring no lump while piping)

2)Combine mashed potato puree, butter , vanilla bean paste and  milk then mix all together.

3)Press the pumpkin cream through a fine sieve to remove any remaining large puree chunks.

4)If you find the cream is little runny, you can bring the cream back to cook at  medium heat to achieve one stage before piping consistency because once you cool in fridge ,the cream tends to harden little)

5)Chill the pumpkin cream in the fridge.

6) Once cooled down, pour the pumpkin cream into a piping bag with noodle nozzle. Keep in fridge for later.

Sable Breton:

  • 113g unsalted butter, room temperature
  • 50g castor sugar
  • 1/8 tsp salt
  • 2 egg yolks
  • ½ tsp vanilla bean paste
  • 195g plain flour ,sifted
  • 2 tsp baking powder , sifted

1)In an electric mixer, using a paddle attachment: cream the butter and sugar.

2) Add egg yolks and vanilla bean paste slowly till incorporated well.

3) Add in sifted flour and baking powder and combined till comes together into a soft ball.

4)Cover in cling wrap. Rest in fridge for 30minutes and above. (overnight also can)

5)Roll out dough about ½’’ thickness and cut out 2”  in diameter of circles with round cutter.

6)Place all the round disk into moulds that have been lightly butter and flour.

7)Prick bottom of pastry crust with fork.

8)Bake at preheated oven at 200C for 3 minutes. Then reduce oven to 170C continue bake for 5-7 minutes or till golden brown, depending on the individual oven.

9)Remove from oven, and cool on wire rack completely.

Crème Patisserie

  • 250ml milk (lactose free/full cream/low fat)
  • ½ vanilla bean or 1 tsp vanilla bean paste
  • 2 large egg yolks
  • 50g  castor sugar
  • 1 Tbsp flour
  • 1 Tbsp corn flour
  • ½ Tbsp liqueur (Optional)

1)In a bowl: Mix yolks, sugar  together.

2)Sift flours together, then add into egg mixture, mix till smooth paste achieve.(Do not over whisk to prevent gluten form )

3) Bring milk and vanilla just to boiling ( milk starts to form up )

4) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.

5) Pour egg mixture into medium saucepan, cook over medium heat until boiling, whisk constantly, until thicken.

6) Remove from heat.

7) Pour into a clean bowl, immediately  cover with plastic wrap prevent crust forming. Cool to room temperature. ( or you can cool in the fridge straight away)

8)Once cooled, hand whisk vigorously the crème patisserie until become piping consistency and pour into the piping bag with round nozzle. Keep in fridge for later.

Marshmallow Meringue:

  • 2 egg whites ( Cold)
  • Pinch of cream of tartar
  • Pinch of salt
  • 1/4 cup of light corn syrup
  • 2 tsp vanilla extract
  • ¾ cup powdered sugar, sifted

1)    In clean mixing bowl, beat the egg whites, cream of tartar and salt till form peak form, gradually increasing from medium-low speed to medium-high speed as the egg whites gain volume.

2)    Meanwhile, in a small saucepan, boil corn syrup over high heat without stirring until it reaches 110-112C, slowly drizzle hot corn syrup into egg whites and beat at high speed till glossy, about 2 minutes. Reduce speed to medium-low speed, beat in vanilla extract and powdered sugar.

3)    Pour the marshmallow filling into a piping bag with round nozzle and let it stand at room temperature to set a little.

Caramelised Pumpkin:

Cut the pumpkin into desire size and thickness, sauté with little butter and brown sugar till golden brown.


pumpkin mont blanc2

1)Pipe the crème patisserie on the sable breton round disk.

2)Pipe the marshmallow meringue onto the crème patisserie to create a high dome.

3)Pipe the pumpkin cream noodle over the dome you made.

(Since I do not have noodle nozzle, I used one strand noodle round nozzle to pipe my pumpkin cream, it is time consuming but that is the best I can compromise without the noodle nozzle.)

4)Final touch, decorate according to your imagination. I top my mont blanc with caramelised pumpkin and chocolate shave.



  • You can substitute the crème patisserie with joconde and Marshmallow meringue with crème Chantilly or Chocolate mousse. Basically, anything you like.
  • Go wild with your imagination or even go higher of your dome.
  • This mont blanc is reduced in sugar .If you prefer sweeter, adjust according to your taste.
  • Since hubby and I are lactose intolerant, so I came up with this idea.


pumpkin mont blanc 4

Opera Swiss Roll for Valentine 欧培拉蛋卷


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opera swiss roll4

Opera cake  is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with chocolate ganache and coffee buttercream and covered in a chocolate glaze.

For those who loves coffee and chocolate, Opera cake would be highly recommended to you.

What about turning Classic Opera cake into a simple swiss roll instead for this Valentines?

May all of my friends here have a wonderful Valentines with your loved one.

Valentines is not just celebration between 2 love birds, it is a day to give all your love to your loved one, your beautiful friends and family.

Happy Valentines Day everyone~

opers swiss roll3

Yields two small size swiss rolls

Few components you need:

  • Joconde sponge

  • Coffee Italian Meringue Buttercream ( decaffeinated version)

  • Chocolate glaze

Opera swiss roll

opera swiss roll5

Joconde Sponge:

  • 30g oil
  • 90g almond flour
  • 45g icing sugar
  • 180g whole eggs
  • 150g egg whites
  • 90g castor sugar
  • 75g cake flour

1)      Sift the almond flour and icing sugar together. Lightly beat the whole eggs.

2)      Mix the almond mixture into beaten eggs to well combine. Fold in oil. Mix well.

3)      Beat egg whites and sugar in a clean mixing bowl to foamy stage, slowly add in sugar and  continued beating to reach soft peaks.

4)      Fold in 1/3 of meringue from step (3) into flour mixture from step (2). Fold in the remaining meringue in 2 additions. (remember do not over folding otherwise deflating the air pockets in the egg whites.)

5)      Pour the batter into a 10” X 14” baking tray with lined baking paper.

6)      Bake batter in preheat oven of 180C for 15 minutes or 170C for 25minutes, depending on individual oven.

7)      Once baked, lay the golden brown side onto a new sheet of baking paper.  Peel off the baking paper from the joconde. Let it cool completely.



(a) What is joconde?

A Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.

how to make joconde joconde 2

Coffee Italian Meringue Buttercream:

  • 190g  Western Star butter, unsalted ( or any unsalted butter )
  • 80g castor sugar
  • 40g water
  • 80g egg whites
  • 16g castor sugar
  • 1.5 tsp coffee powder (or  decaffeinated  coffee  granules, I used Nespresso decaf coffee capsule)
  • I tbsp hot water

1)      Mix coffee granules with 1 tbsp hot water until dissolved. Set aside.

2)      Bring butter to room temperature (when you touch the butter, it leaves a dent easily but not melting)

3)      In a pot:  heat water and 80g castor sugar on high heat until sugar dissolved. The aim is to cook the sugar syrup to reach 118C-120C.

4)      Meanwhile, beat egg whites to bubble stage, slowly add in 16g sugar and continued beating to reach soft peak.

5)      Once sugar syrup reached 118C, switch off heat and wait till bubbles disappear. While motor still running slowly on the egg whites, slowly pour in the sugar syrup into meringue from step (3). Beat it until the meringue has cooled down inside the bowl. (Touch the bottom of mixing bowl if it is completely cool down.)

6)      Once meringue has cooled down completely, throw in cubed butter one by one. Beat until the Italian meringue buttercream comes  together.

7)      Fold in coffee syrup and beat until well incorporated.

coffee italian meringue buttercream

Assemble 1:

1)      Spread the the buttercream onto the swiss roll. Slice into half. Now you have two slices of joconde.

2)       Ensure baking paper is sitting underneath the roll. Roll into a good roll with the help of rolling pin. Seal the baking paper, and cover with another layer of aluminium foil for double secure.

3)      Repeat this step for another slice of the swiss roll. Place them into refrigerator for 4 hours. Now you can have two swiss rolls.


Chocolate Glacage/glaze:

  • 30g Western Star unsalted butter ( or any unsalted butter )
  • 100g  Cadbury baking dark chocolate button ( or any baking dark chocolate)
  • 100g Bulla cream ( or any dairy cream)
  • 50g Liddells lactose free milk ( or any fresh milk) milk
  • 3 gelatin leaves ( add if you can find) soak in cold water until soften.

1)      Heat up cream and milk on low heat. Switch off heat once just come to boil.

2)      Pour the hot cream mixture into chocolate. Mix well until all chocolate has melted.

3)      Fold in softened butter. Mix well and fold in soften gelatin leave. Mix well. Strain the glaze.

4)      Let it cool down to room temperature. Stir well every now and then.

OR    heat up cream , milk and chocolate together until all well combined. Then fold in butter. Mix well then fold in soften gelatin leave. Strain.


Assemble 2:

1)       Remove roll out, and spread the coffee buttercream on top of the swiss roll. Smooth out nicely with a spatula. Place back into refrigerator to allow the buttercream  for 1-2 hours to set.

2)      Remove the swiss rolls out from refrigerator and place onto a cooling rack. Pour the chocolate glaze over the two rolls evenly.

3)      Allow the excess chocolate glaze to drip down.

4)      Place the rolls back to refrigerator for 30 minutes to set properly.

5)      Take out the roll and trim off the both ends to see all the distinctive layers. Place back into refrigerator for 30 minutes to set little bit more.Slice and serve.


glazing swiss roll

opera swiss roll2

opera swiss roll 6


  1. Ensure the eggs have to be cold.
  2. Ensure the butter to be added slowly to a completely cooled meringue. Do not panic if see butter and meringue curdled, just keep beating longer until all comes together.
  3. You can use either  coffee granules or decaffeinated coffee.
  4. Ensure to strain the chocolate glaze to get a smooth glaze.
  5. Remember to stir the glaze every now and then to avoid the top skin formed.
  6. If you want your swiss roll to be flavoured with more coffee, you can brush some coffee syrup (1 tsp coffee powder mix with 1 tbsp hot water) onto the joconde sponge.
  7. Chocolate glaze will only looks shiny glossy when roll first coated with glaze  at room temperature. Once store in refrigerator,it will lose it shine and it is okay. Chocolate glaze for the Opera supposed not to be shiny for consumption due to the contents of the glaze to make as such for better taste and texture. Shiny chocolate glaze gives good appearance for the cake but lack of good flavour as a glaze for the Opera.Enjoy everyone~ ^_^

valentine's day decorations ideas (

Love Swiss Roll (Valentines Day) 爱的瑞士卷(情人节)


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Love swiss roll-01

After Chinese New Year, Valentines is around the corner. Hoping to catch up with you all the wonderful human being with this simple Japanese Swiss Roll.

Let me share all the love with the world.

Happy Valentines Day(an early one).

What to make for this valentines 2014?What about dark chocolate sponge sandwich with vanilla and raspberry mousse that melt into your mouth easily?

Let’s get started?Shall we?

Components you need:

  • Raspberry Mousse
  • Vanilla mousse
  • Chocolate sponge


Raspberry Mousse:

  • 3 tbsp raspberry puree
  • ¼ tsp organic natural red food colouring
  • 2 tbsp sugar
  • 400g Bulla whipping cream( or any dairy whipping cream)
  • A love shape cookie cutter
  • Baking paper lined on a baking tray size of 27cm X 18cm

1)      Blend fresh raspberry into puree. Keep 3 tbsp puree to keep aside. Add in ¼ tsp food colouring. Mix to well combine.

2)      In a clean mixing bowl, start to beat the whipping cream, sugar and raspberry puree mixture from step (1) into firm peak.

3)      Pour the mousse into a prepared baking pan. Allow to set in freezer for 4 hours or more until hardened.

4)      Once hardened, cut out individual love shape mousse from the love shape cookie cutter.

5)      Stack each mousse piece on top of each other ,enough to make roughly 25cm long of love mousse. You have to be quick otherwise will melt. Once it is done, put back into freezer to allow to set for another 1 hour.


Vanilla Mousse:

  • 400g Bulla whipping cream ( or any dairy whipping cream)
  • 1 1/4 tbsp castor sugar ( adjust to your own sweetness )
  • 1 tsp of vanilla essence

1)      In a clean mixing bowl, beat all the ingredients into medium peak. Pour into a piping bag.

 Assemble I:

  • 30cm X 25cm of an acetate sheet
  • Tape
  • 8cm in diameter of a round cookie cutter

1)      Make a cylinder cone by rolling the acetate sheet which enough to fit into the round cookie cutter, and tape it tight.

2)      Place the the cylinder acetate into the round cookie cutter.

3)      Line some baking paper onto a baking tray, place the cookie butter with the acetate cylinder on it.

4)      Pipe in half of the vanilla mousse into the cylinder.

5)      Remove the raspberry mousse from freezer, slowly place into the vanilla mousse , try to put in the middle of the mousse. Push the raspberry mousse until some of the vanilla mousse is pushing upwards.

6)      Fill up the rest of the vanilla mousse and smooth the top. ( do not worry it will cover the raspberry mousse. We will slice it once the swiss roll is done.


Chocolate Sponge:

  • 30g Liddells lactose free milk( or any milk)
  • 10g oil
  • 3 large eggs , room temperature
  • 70g castor sugar
  • 50g cake flour
  • 10g Hershey unsweetened dark cocoa powder( or any coca powder)

1)      Line a 34cm X 25cm of a baking pan with baking paper. Make sure there is not crease.

2)      Sift the cake flour and cocoa powder for 3 times.

3)      Mix oil and milk together.

4)      Beat eggs and sugar until fluffy and pale, we called it ribbon stage. ( When you lift up your beater and the batter able to make a shape of 8 only after few seconds.)

5)      Fold in cake flour and cocoa powder in 2 additions. Mix well but gently folding it with plastic spatula.

6)      Scoop out some batter into oil mixture. Mix well, then pour back into flour batter, and fold gentle to well combine. (Do not fold it too much otherwise deflate the air pockets in the batter because cocoa powder has higher content of fat, it tends to deflate the air pocket more readily, so keep it gently.)

7)      Pour the cake batter into prepared baking tray. Tap the tray 10 times to remove air pockets. Smooth the top. Bake at preheated oven of 180C for 12- 13 minutes, depending on individual oven.

8)      Once sponge is done, remove the cake from tray.  Place the cake onto a new sheet of baking paper with the golden brown side faced down. Remove the baking paper which attached to the another side immediately, and cover with another sheet of new baking paper. Allow to cool down completely.


Assemble II:

1)      Trim the four edges of the chocolate sponge into size of 30cm X 25cm or to the size able to wrap the cylinder mousse later. Allow the sponge sits on top of the baking paper.

2)      Beat 2 tbsp of whipping cream. Set side.

3)      Remove the mousse out from freezer. Lightly blow hot air around the mousse for few seconds, peel of the acetate sheet from round cutter.

4)      Spread the 1 tbsp of the whipping cream earlier from step (2) all over the trimmed chocolate sponge.

5)      Place the cylinder mousse onto the middle of the sponge, and wrap the mousse with the sponge around with the help of baking paper. Tape it nicely so it stays properly. If you want, you can wrap one more layer of aluminium foil over the roll to double secured the shape. Leave in freezer for 4 hours or overnight .

6)      Remove roll from freezer and let it defroze half way.Unwrap and slice.( This way, shape still remain) Serve and enjoy.


love swiss roll-4

Love swiss roll-3


1)      Always ensure the eggs are in room temperature before beating with sugar. Or you can put the refrigerated eggs into a bowl of warm water for 5 minutes.

2)      If you cannot manage to make a long mousse in first go, I highly suggest you to prepare two same size round cake cutter, prepare two acetate cylinders. So you can  easily stack the love shape mousse without worrying as well as you can place the stacked love shape mousse easily into vanilla mousse.

3)      This swiss roll will be pretty big in size. If you can find smaller love shape, you can try to reduce the entire recipe into half providing you can find smaller cake pans.

4)      The reason to beat 2 tbsp of whipping cream and spread all  over one side of the sponge because the hardened cylinder mousse unable to stick onto the sponge,we need extra cream to help in doing this otherwise sponge will not hold onto the mousse properly.

5)      If you cannot find acetate sheet, you can try cutting any frizzy drink bottle such as coke, sprite . Ensure the bottle is smooth on the surface, just cut the middle part out to be your cylinder.

6)      If you do not like raspberry flavor, you can substitute with strawberry puree too.

7)      The reason to cover both side of the freshly baked chocolate sponge with new baking paper because firstly to prevent the top golden brown side to dry up. Secondly, if you keep the older baking paper stuck onto the cake while cooling down, this side of the cake will crease and shrink during the cooling process.

Enjoy! Wishing all the love birds and loved one Happy Valentines Day! Muah~~~

Love swiss roll-5

Today’s Word: 

My dear friends, stay strong and be truthful to yourself. Love yourself completely.

Surround with all the one who love you for who you are!


Chinese Pork Jerky(Bak Kwa) 肉干

pork jerk(bak kwa) 5

HAPPY CHINESE NEW YEAR 2014 to everyone~

Wishing you all live in abundance and good health~Run like a Horse…..

I love bak kwa, chinese pork jerk.

This food is annually serve during chinese new year. I was grown up by eating this. Since young, I prefer the juicy pork jerk slice instead of dry version.

Until I learn this, I find it the higher percentage of fat in pork produces juicier and tender meat I prefer;leaner of the pork produces chewy pork jerk that less preferable to me.

This food is really pricy when back home. Now,I cannot find here in Sydney. During Chinese New Year, I can risk myself not to eat any cookies  but I cannot live without these pork jerk.

Pork minced is marinaded for long ours and bring to grill under fire. I only can bake it. The flavour is top notch to me already. Everybody prefers different way of making this but I love these old classic flavour that never go out of style.

Remember, only once a year, so I really do go all out with my tummy. :P

pork jek 1

This yield 12 pieces for 2  trays  size of 14″ X 11″


  • 1kg minced pork ( try to get the higher fat,not the lean minced)
  • 150g sugar
  • 4 tbsp of honey
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp of chinese 5 spice powder
  • 1 tbsp dark caramel sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp chinese rice wine ( or mirin )

1) Put all ingredients into a mixing bowl containing the 1 kg of mince pork. By using your hands, mix the meat becomes gluey and well combine. Keep in refrigerator for couple of hours or over night.

2)Line 2 separate baking trays with one layer of aluminium foil, then top up with another layer of baking paper.

3)Preheat the oven to 160C.

4)Take the minced pork out from fridge and spread half amount onto first tray with spatula or even with your hands, make sure it is spread  thinly end evenly. Repeat the remaining amount onto the second baking tray.

5)Bake the first tray for 20 minutes at 160C until you can see some juices all over the tray, and the meat turned into lightly white which means its cooked. At this stage, you will see the pork shrink alot.

6)Remove the tray out from the oven, cut the meat into your desired shape by pizza cutter,scissors or knife. Increase the temperature into 240C.

7) Place the tray onto one level higher than middle rack. Grill one side at 240C for 10 minutes until you can see it caramelized to the way you want. Then, flip to another side and continued to grill for another 8-10 minutes until it is lightly burnt ( check how much caramelization you prefer: otherwise remove earlier if you prefer less burnt. I love mine pretty caramelized. )

8) Remove  from oven once done  and repeat the same method for the second tray. Remember to wait for 5 minutes for the oven temperature to start from 160C again.

9)Allow both trays cool completely and enjoy. ( at this stage, I can’t resist but to taste it now )

pork jerky pork jerky1

pork jerk 3


  • When come to step 7, you might see alot of juices left in the tray, you can try pour it out and keep this at the end, and lightly brush onto your pork jerk if you want. The sauce is amazing to even drizzle over your rice if you can have plenty extra sauce left from your pork jerky.
  • Always handle hot oven with care, wear hand gloves, because you might burnt yourself if you do not handle well.
  • If you want even layer of pork,perhaps you can roll the pork layer with a layer of cling wrap on top of the pork, and roll it with your rolling pin. Then place the pork back to the prepared tray.
  • I marinade my pork over night for stronger flavour. If you have not much time, keeping in fridge for few hours is enough too.
  • Every oven acts differently, some only reach 230C maximum. So, you have to watch your oven closely when you are require to turn up the heat to maximum. Watch how much burnt you want to have for your pork jerk.
  • When they ask for turning to 240C, you can set your oven to GRILL MODE to really grill your pork, otherwise keep it as both top and bottom heats.

pork jerk 2

pork jerk 4

Enjoy and wishing you all HAPPY CHINESE NEW YEAR 2014

Today’s Word:


Deep Fry Taro Prawn@ Cheese 芋泥起司蝦


Chinese New Year is coming. I still remember vividly I prepared dish on new year eve with similar ingredients: Taro and prawn. That did not turn out the way I want in 2013. Instead of trying something require good skilled and experience,I was shared by one of my friends, who probably cannot stand seeing how miserable I felt over the previous dish, shared me a simple and yet delicious Taro prawn dish.

Love taro. Taro is so versatile, can turn into either savoury or even dessert. If you want a drink, taro is there to rid your thirst. If you want a cake, taro is there to serve you a slice. If you want taro, just by its own, you can just steam and eat with nothing. Taro is the lover in any kind of food.

Let’s pull you back a little.This dish basically is simple and full proved recipe that anyone can do.

So, let’s get started now. Chop chop….

DSC_5923-001 fry taro-prawn@cheese1


  • 250g taro
  • 6 prawns
  • 3 pieces of cheese (I used Kraft brand-lower cholesterol light cheese or any slice cheese you like)
  • 1 tsp cornstarch

(A)Seasoning for mashed taro:

  • 25g sugar
  • 1/2+1/4 tsp salt
  • 2 tbsp cornstarch
  • I tbsp deep fried shallot ( I mixed with 1tbsp of butter)
  • 1 1/2 tbsp of milk or water

Ingredients for deep frying:

  • 2 eggs, lightly beaten
  • some plain flour
  • some japanese breadcrumb (Panko)

Fry-taro-prawn-cheese3 DSC_5895

1.    Finely slice shallot and deep fry until golden brown. Drain the excess oil. De-shell prawns but keep the tails intact and de-vein (remove the veins from the prawn). Pat dry the prawns.

Taro cheese prawn

2.  Peel skin off of the taro, cut into cubes and steam until cooked. Mashed the taro, mix in all ingredients (A) to well combine. Divide the taro mixture into 6 even portions.

Taro cheese prawn1 Taro cheese prawn2

3.  Divide 3 big cheese into 6 even slices. Lightly coat the prawn with some constarch. Wrap each prawn with each slice of cheese. Wrap the prawn by the taro mixture earlier(Do not wrap the tail but to keep it expose). Finish the rest of the prawn by repeating the similar step.

Taro cheese prawn3

4.    Coat each taro prawn with some plain flour,dust off the excess and coat with beaten egg evenly. Then, coat with breadcrumb evenly. Deep fry until golden brown. (I used deep fryer and the temperature remained as 160C). Serve with any sauce you like.

Taro cheese prawn4



  • If you prefer less cheese, you can divide 1 1/2 pieces of cheese into 6 small portions.
  • Wrap the upper part of the prawn with the cheese so the cheese does not reveal from the tail while deep frying.
  • You can substitute  slice cheese with shredded cheese(which used to make pizza topping)
  • I added the milk into the mashed taro by myself as I find the steamed taro turned out to be abit dry to the palette.By using milk or even water can moistened the mashed taro.

This is the cheese I used, Kraft brand which supposed to reduce cholesterol.



Happy trying and hope you all enjoy ^_^



Mushroom Soup @ Tomato Bruschetta


Husband wanted to have soup for dinner one day, I immediately get some fresh sliced mushroom and baguette home. This recipe is shared by one of my friends, and since then, i tried keep this recipe for long time. To me, simple yet tasty ,of course healthy too, less cream inside which is good. I love mushroom soup from canned but it is no longer in my “healthy booklist”.

Why not try this if you want healthy mushroom soup. ^_^

What kind of mushroom good  for the soup?

Agaricus bisporus—known variously when white as  button mushroom, whict mushroom, champaign mushroom  whereas then brown type would be named as italian mushroom, swiss brown mushroom and chesnut mushroom.


Benefit of these fungus:

  • Heart health benefits: show that button mushrooms reduce inflammation in arterial cells and prevent white blood cells from sticking to arterial wall.
  • Immune system benefits: the polysaccharide content of the mushrooms that is responsible for their immune-boosting ability.
  • Anticancer benefits:  button mushrooms have been found effective at treating breast, colon and prostate cancers.
  • Nutritional benefits: mushrooms contain high amounts of copper, which is needed to produce blood cells and maintain heart health. Additional nutrients are vitamins C, D and B; and the minerals selenium, iron, magnesium, phosphorous, potassium and zinc.

mushroom-soup-bruschetta4 mushroom-soup-bruschetta2

Mushroom Soup:  adapted by Tracy Low recipe

For 8 Person


  • 40g butter
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 400g fresh mushroom, sliced
  • 40g flour
  • 1500ml chicken stock ( I reduced to 1000ml)
  • 200ml cream ( lactose -free cream or any cream will do)
  • Salt and pepper to taste


1)      Melt butter, sauté  chopped onion and garlic till soften, add in mushroom, continued sauté for 5 minutes.

2)      Sprinkle flour over and mix another 5 minutes .

3)      Add in chicken stock, keep stirring. Allow to bring to boil to thicken a little.

4)      Season with salt and pepper. Cool.

5)      Pour the soup into a blender, blend till smooth consistency achieved.

6)      Pour back to a pot, bring back to boil. Off heat. Pour in the cream and mix well.



  • If you prefer creamier soup, you can increase cream to 500ml and 700ml chicken stock. If you prefer healthy version, try replace cream by milk.
  • This soup tastes better if using real chicken stock, otherwise you can dissolve chicken stock cube into hot water to achieve instant chicken stock.
  • If you prefer more texture, you can  bake some old bread(cut into cubes) until crisp,and sprinkle over the soup.



Tomato Bruschetta:

This is a kind of open sandwich from Italy, the bread can be baguette or sour bread.The bread is sliced open and grilled. Topping can be variation: tomato, vegetables, beans, cured meat or cheese. The most commonly used outside of Italy consisting of basil, fresh tomato, garlic ,onion with cheese. It serves as a snack or appetizer.



  • 1 fresh tomato
  • 1 clove of garlic
  • Extra virgin olive oil
  • Butter
  • Balsamic vinegar
  • 1 medium size baguette
  • Fresh basil


1)      Sliced baguette diagonally, about 1 cm thick.

2)      Lightly rub with a cut of garlic , and brush both sides generously with olive oil (I used good butter )

3)      Place the bread under a hot grill, or a hot frypan, and cook till golden brown on each side.


How to make the Tomato salsa:

1)      Wash  fresh tomato, remove cores and seeds, cut into cubes.

2)      Chopped fresh basil.

3)      Season with salt ,pepper, some olive oil and balsamic vinegar. Throw in the basil.

4)      Spoon in the salsa onto the freshly grilled bread.

5)      Serve.


  • If you prefer no balsamic vinegar, welcome to add white vinegar or even lemon juice.
  • Welcome to add some chopped red onion into the salsa if preferred some heat from the red onion.
  • If you cannot find fresh basil, you can  add some dried basil into the salsa.
  • Some people added some cheese into the salsa, but since lactose intolerant problem husband and I have, we try to reduce any milk product as much as I can.mushroom-soup-bruschetta3

Happy Trying. ^_^

Today’s Word:No matter what anybody says to you negatively, you can overturn what they say by speaking positively because you have more power over your life than anybody else does. -by Joyce Meyer

Mango jelly with Vanilla panna cotta & Nata de coco

2013 christmas was quiet. Simple dinner without turkey or ham, no entire gateau. It is always summer here on Christmas. It is hot. So I used the juicy and sweet mango into the dessert. Mangoes are on season that I can’t afford not to buy it.

Simple dessert for just 2 of us. You and I will live forever like this:simple and quiet.

mango-jelly-van-panna-cotta 3

@make 2 glasses of dessert

Mango Jelly:

240g mango puree

60g water

1/4tsp lemon juice

5g gelatin leaves

*add some sugar if the mango is not sweet enough ( the mango I bought is really sweet,so I did not add any sugar .

  1. STEP 1

    Peel off skin of mango,remove flesh out and process to get the puree. Soak gelatin leaves in a bowl of cold water until soften.

  2. STEP 2

    Bring mango puree, sugar and lemon juice to just boil. Off heat. Stir in soften gelatin leaves and stir to combine. Allow to cool down abit.

  3. STEP 3

    Transfer into 2 glasses. Allow to refrigerate until set.

mango-jelly-van-panna-cotta 4

mango-jelly-vanilla-panna-cotta 2

Vanilla Panna Cotta:

75g milk

75g cream

1 tsp castor sugar

1/4 tsp vanilla paste

3g gelatin leaves ( soak in cold water until soften)

  1. STEP 1

    In a medium saucepan, combine milk, cream, sugar and vanilla paste.Cook over medium heat until mixture comes to a simmer. Off heat.

  2. STEP 2

    Stir in soften gelatin leaves until all well combined.

  3. STEP 3

    Transfer into a clean bowl, fold in butter and stir to well combine. Allow to cool to room temperature.

  4. STEP 4

    Pour into the glasses contained the set mango jelly. Allow to refrigerate until set.

all of me

Just simply share the song, it is really touched to my heart. One of the best love song I had ever these days.


1) decorate with nata de coco onto the jelly, and spoon 1 tbsp of the juice from the nata de coco over the jelly.

2) Serve.

Mango jelly+vanilla panna cotta


2013 Christmas has just passed. New year is in few days. The last meal I served would be captured here for purely sharing. ^_^

Pan Fried Salmon with Cauliflower puree, garnish with potato crisp


HAPPY Welcoming NEW YEAR 2014. Thank u for all your supports and love ^_^

My first attempt on CRONUT


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Merry Christmas everyone & Happy New Year !!

Hope it is on time to do that still.

Today sharing is CRONUT.


What is CRONUT?

Cronut is best described as ” Half croissant, half donut”. It is made from a laminated dough more like croissant, which is sugared, then filled with custard and glazed.

what is cronut

Who invented Cronut?

This cronut attributed to Chef Ansel for Dominique Ansel Bakery in New York City.


How I know Cronut?

I am a fan for  the American comedy series called” 2 broke girls”.This series are funny but it is adultery element at times. Story was about 2 girls met each other when they are at the lowest point, no money and no career. So they found each other and began their life as waitresses. Although they might live small ,their dream to open a cupcake shop is big. One of the episodes was talking about the trend of “cronut” in  New York City called” And the cronut”.

New Yorkers went crazy over this deep fried laminated dough. Every customers are allow to buy few at one time. The queue to buy this sweet dough is extremely time consuming.


So,I thought I must try this. I love croissant and I love donuts. What’s not to like?

Here is the imitation of these “cronut”.Of course will never get the real recipe.

Chef has taken many days and many trials to come up with the right texture.

So bear with me of this sharing. Just indulge once in life, no biggie.

Just a sharing of what is new and why is so good about it!





Recipe from “Sortedfood.com”


  •  milk (60ml)- I used Liddells lactose free full cream milk
  • warm water (65ml)
  • dried yeast (6g)
  • cold, diced butter (150g)-I used Western Star unsalted butter
  • plain flour (125g)
  • strong flour (125g)
  • caster sugar (30g)
  • 1/2 tsp salt
  • bowl of vanilla sugar
  • creme patisserie

How to make cream patisserie : http://wp.me/p3PiK3-8d

  • bowl of icing sugar
  • 1 lemon


whisk the milk, water and yeast together in a bowl.
pulse the cold butter and flours in a food processor or rub it between your fingers until it resembles breadcrumbs… but still has a few lumps.
stir the sugar and salt into the flour mix and ti everything into the wet bowl.
stir together a little, then get your hands involved to bring it into a dough.
cover loosely with clingfilm and leave it to rest for 2 hours.
roll the rested dough out on a floured surface to about 1cm thick, aiming for a rectangle that is twice as long as it is wide.
fold the dough into thirds so that the last third overlaps the other two.
turn the dough through 90 degrees and repeat the process twice more.
cover with clingfilm and leave in the fridge to rest for at least 4 hours, overnight is better.
roll the dough out once more, to the thickness of a pound coin (1/2 cm) then use cutters to shape your doughnuts.
lay them on a floured tray and cover with a clean tea towel at room temperature to rise for another hour.
fry them, a few at a time, in a few centimetres of oil heated to 170ºC for 2 minutes on each side until puffed up and golden.
drain on kitchen roll briefly then toss in vanilla sugar before leaving to cool.
inject the vanilla custard into the cronuts at 5 or 6 points around the ring using a piping bag with small nozzle or syringe.
mix enough lemon juice with the icing sugar to create a glacé icing and colour them (optional) to your preference.
drizzle over the cooled and filled cronuts, allow to set and tuck in!

DSC_5718_1 step1 cronut-pastry-dough folding1 step3 step4 step5 step6

fry cronut

I know I know…Why not laminated as the real cronut? GOsh,wish i could take his recipe.This is the first trial, got to do with some big secret methods I wish to know.


Sugar the cronut, then pipe in some fresh pastry cream, then finally glazed. The sugar content seems alot and normally up to this stage,my tooth is aching from calculating the amount of sugar added. Once try it, the combination is not as sweet as you think. Unsure what is the reason but I will try once in my life.That’s it.

Please share this to all your friend, 2 cronuts for each person is good. Only my husband enjoys this the most. After this batch, no more for long long time…Better watch out for the sugar.

I wonder sugar in America must be extremely low in price?



1.Ensure all your ingredients are cold.

2.I will prefer thicker of the dough.So once you roll out to cut the cronut shape, try rolling into 1cm in thickness.

3.Allow to proof until it rises up more.

4.Skip the sugar dusting or remove the glaze if prefer less glazing.

5.Must keep the pastry cream, the more the better.

Happy trying something new in once life ^_^

Creme patisserie / creme patissiere or pastry cream


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pastry cream2

What is Creme Patissiere  or Creme Patisserrie?

Crème pâtissière, perhaps known better in English speaking countries as pastry cream, is a rich egg custard that provides the filling for a variety of pastries. People may find this filling substituted for whipping cream in cream puffs or eclairs, or it may fill the center of a cake. Though the traditional version is vanilla flavored, there are various Internet and cookbook recipes for chocolate, rum, lemon, or coffee variants.

Today we use pastry cream to fill up our cronut,it gives a very  creamy flavoured for the fried pastry dough. It helps to reduce the greasiness of the fried cronut too.


  • 198g  Liddells Lactose free milk ( or any milk)
  • 120g  sugar
  • 1/4 tsp vanilla paste
  • Pinch of salt
  • 2 large egg yolks
  • 15g cornstarch
  • 1 tbsp Western Star unsalted butter, cut into small pieces( or any unsalted butter)
  1. STEP 1

    In a medium saucepan, combine milk, 60g sugar, vanilla paste, and salt. Cook over medium heat until mixture comes to a simmer.

  2. STEP 2

    In a medium bowl, whisk together egg yolks, cornstarch, and remaining 60g  sugar. Whisking constantly, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, 1/2 cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens ,about 2 minutes.

  3. STEP 3

    Transfer into a clean bowl, fold in butter and stir to well combine.

  4. STEP 4

    Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (you can also whisk by hand).

DSC_5752 DSC_5753 step1 step2step3step4

pastry cream1


1. Freshly prepared custard, we have to cover with cling wrap to prevent the skin forming. You might find some vapour produced and it is okay to see this. Remember to keep the pastry cream in refrigerator immediately after cover.

donna hay chocolate chips cookies for the season gift


Homemade cookies always a simple yet warmth gift to friends and family.

I hope you all have a wonderful season and spend with all your loved one.

Merry Christmas  happy new year  merry Christmas  happy new year




Christmas is the season for great celebration

Let us start with prayers and praise

Let the happiness and joy fills our house

Merry Christmas and Happy New Year







Hot & Sour Vegetarian Layer Meat酸辣素三层肉(Dish-to-learn before Chinese New Year)

I know I know why dessert blog turned into chinese savoury dish?

Chinese new year is coming and I am part of this culture for long time, I would love to share and experiment some of the chinese dish I always want to try out. Bought this recipe magazine from the last trip to Malaysia, I haven’t have the time to really try.

Since husband cannot eat pork,poultry, beef or button,I have to substitute with vegetarian meat that I can find here.

Love this vegetarian layer meat,tasted so close to the pork.In fact it is free from trans-fat,cholesterol and  any preservatives.

It is always a headache for me to cook at home.I love pork, but he is not.

I always adore all the housewives who can cook different varieties from day to night,total respect.

Hope I can carry on this adventure and experimental journey with you if you don’t mind.




400g of vegetarian layer meat/or pork meat


40g shallots/red onion

5-6 garlic pieces

1 tbsp black/white vinegar

3-4 dried chillies

2 chillie padi


30g sugar

1 tbsp dark caramel sauce

1.5 tbsp vegetarian soy sauce/oyster sauce

1/2 light soy sauce

1/2 tsp salt

1 cup water

1.Heat the wok with 1 tbsp vegetable oil, ingredients B saute awhile.

2.Add in vegetarian meat(or pork).

3.Mix in seasonings.

4.Allow the sauce to thicken little, roughly 10-15 minutes in medium-high heat.(For real pork meat, allow to boil.Once boiled,reduce heat to low heat and allow to simmer for 30minutes until sauce thicken)

5.Serve with rice.



This is how the vegetarian meat looks like, very chewy and love the fat imitation part, it tastes like jelly with elasticity,nice to the bite.DSC_5697

I have a plan, a plan to learn more cooking in kitchen. Hope you ladies don’t mind my little sharing of my culture. Thank you for your visit

RIP Princess Bunny 26.11.2013

animal voice

Letter to our beloved Princess bunny: RIP 26.11.2013

I truly aware that bunnies life span is such short, couple of wonderful years and they will have to leave.

Some might question why a bunny?why not a dog or a cat?

It is never be my plan to ever meet this snow white bunny in my life this way

So I found her in the middle of nowhere
I met her and we started our journey as family
“So daddy and mummy will name you as Princess”
Our bond grew so much throughout these couple of months
Some might say: just a rabbit, just a couple of months,how deep is your love?
The moment I carry her in my hand    walking block by block
She did not struggle or let go of me
The time she started to lick my palms all over   I fall in love to this white bunny
The day I hold her in my arm    I think she found comfort in me
The time spend with her never seem never  enough for me
Our bond just grew each day
Our love become stronger each day
Until one day she seems to weak
I carried her in my arm  I think she is fallen sick
Rushing to the doctor she was in my arm
I never let go of her until she decided to let go of me
Until doctor told: “I am sorry  I am afraid she has to leave”
I cannot  believe this just happened so suddenly
I haven’t catch up with my breathe
She was laying there eyes wide opened
And I can feel the warmth of her white body
I was too silly tried to pump her heart
Hoping she will wake up again for me
I kept holding on her and never let go
My tears are soaking all over her white body
I know bunny lives short but it can’t be as short as this
These few days I was like body without the soul
I cried  I am hurt because we lost our bunny
So many things I would love to do together with her
Now that I can only hold on to both our memories
Yes she indeed a bunny
She has the best heart for a bunny I ever met
I shut myself down for these couple of days
Tried to be normal but I was hiding my true self
Until I find myself able to control my tears
I sit here quietly to  write down her memoir as much as I can
“We loved you Princess”
Please enjoy the fun in the hand of Lord Almighty
Chasing the birds and soaking under the sun
One day I will be meeting “you” once again
mummy & daddy
bunny cremation


写一封给小白公主的信 :


无法自拔    离不开你的视线
我耐心的守侯  等着你会跑到我身边
得知你迷失了好几天 无家可归
楚楚可怜的你 最后还是抱着你在我的怀里
那短短15分钟的路程 你聆听我的呼吸声
那是我们第一次亲密联系 你没有摆脱

当你踏入我家 你就称我们俩:爸妈
把你带到兽医去检查 才得知你是我更想要的小公主
打从那一天 我就肯定你我是注定相遇

每一天和你的相处 更了解你多一些
你不喜欢洗澡  更不喜欢妈咪煮饭
每次打开炉灶或烤箱 你就躲开 动也不动
有时会发出不喜悦的声音 要我立刻停止
好奇怪 兔子应该不会发出声音

每天起床 会对你说声:早安 宝贝!

你不是个捣蛋鬼 从来不破坏家具
你总是像婴儿般 那么清新自然

当我们忽略你 你好不客气地摇晃你的笼子
发出声音  就想要我们俩来疼爱你

你喜欢在笼子里蹦蹦跳跳 仿佛在努力娱乐我们
你喜欢在草原里蹦跑 爸妈俩都追不上
跑得累了 你那雪白的身躯就躺下 深呼吸

当我唱歌给你听 你就乖乖地睡着去
看见你那迷人的粉红眼睛 逐渐垂下
是你给我的讯号 你睡着了

当你第一次舐我的手心 我们的爱就在此展开
你每次都至少舔上半小时 得知这是你对我的爱
我爱上你了 小白公主

我情不自禁 把你抱在怀里
聆听你的深呼吸 你慢慢地睡着了
从此以后 就算有多忙
要我抱着你 一起看电影 一起上脸书


那天星期二 你突然走了

我不怕 而是后悔没有无时无刻陪着你


别人可能说:只是个兔子 只有那几个月 有多爱?
就算是捡回来的 就算是个兔子 就算是几个月
那彼此培养的爱 永不消失

爱了 失了 痛了 就只有回忆

希望上帝好好保护你 疼惜你
你是我生命里遇过最特别的小白兔 永不取代

你永远是我们的公主 永远地爱你

人说别等到人死了后才懂得珍惜 你会后悔 心痛

我知道兔子的属命短暂 该有五六年
却没料到它 突然离开

你走了的第六天 我的泪慢慢地被我控制下

兔公主 愿你化为兔兔天使


bunny with bell

When she quietly allow me to capture her for the first time. I loved the red bell on her, so I can know where I can find her around the house.
bunny looks at me
I adored her bright pink eyes with her pink nose and ears gazing up on us everytime we called her.
bunny licks my hand
 Princess loved licking my palms to show her affection to me. She can kept doing that for half an hour.
bunny resting
Princess was a tall lady,she loved to lay down comfortably in her safe house.
Never know the last cake”pandan Ogura”  I baked together with her would be the last time .I missed her. I bake this chocolate Ogura to reminiscence the last time together with her.
Love ,
jong belegen kaas(mummy and daddy)

Chocolate Raspberry Hazelnut Cake巧克力覆盆榛子蛋糕

Chocolate,hazelnut& raspberry(1)

A new attempt of new recipe from one of the magazines I adored. The idea of using hazelnut meals has given me impeccable impression on tempted trial.

No moussie-mousse cake this time. This recipe is greatly recommended for working in a hot summer kitchen.

Less talking and let’s get cracking some eggs and flour in our bowl…


Components you need:

  • Hazelnut joconde
  • Chocolate ganache
  • Raspbery jam
  • Chocolate glaze

Choco,Hazel & Raspberry1

Hazelnut Joconde:

  • 25g butter,melted
  • 4 eggs
  • 4 egg whites
  • 125g hazelnut flour
  • 160g icing sugar
  • 50g plain flour
  • 1 tbsp sugar
  • 1/4 cup of milk

1.Preheat oven to 220C. Grease 10″ X 14″ X 1″ swiss roll pan; line bases with baking paper.

2.Beat whole eggs,hazelnut flours and sifted icing sugar in a small bowl until creamy.

3.Beat in sifted plain flour. Transfer mixture to a large bowl, stir in melted butter.Then pour in milk and mix to just combined.

4.Beat egg whites in a clean and grease-free mixing bowl until foamy stage, slowly add in sugar and continued beating until soft peaks formed.

5.Fold in egg whites mixture into hazelnut mixture, in 2 additions.

6.Spread mixture evenly into pans. Bake about 7-10 minutes,depending on individual oven, or skewer inserted comes out clean.

7.Cool joconde in pan.

hazelnut joconde


Raspberry Jam:

  • 250g frozen/fresh raspberry
  • 90g castor sugar
  • 1 tbsp water

1.Combine raspberries, sugar and water in a small saucepan, stir over medium heat,without boiling, until sugar dissolved.

2.Bring to boil about 10 minutes or until thick. Allow to cool.


Chocolate ^ raspberry


Chocolate Ganache:

chocolate ganache

raspberry j & ganache


Chocolate Glaze:

  • 90g dark/milk chocolate
  • 38g butter

1.Break chocolate into a medium heatproof bowl, add butter ,stir over a medium saucepan of simmering water till smooth (Don’t let water touch base of bowl)



1.Slice joconde into 3 even slices. Place first layer of hazelnut joconde on the table.

2.Spread with 1/2 of chocolate ganache.

3.Spread half of the raspberry jam evenly. Cover with second layer hazelnut joconde.

4.Spread with 1/2 of chocolate ganache. Spread with remaining raspberry jam.

5.Cover with last piece joconde. Refrigerate for 30 minutes or until ganache is set.

6.Once ganache is set, glaze the joconde. Refrigerate above 10 minutes or until set.

7.Trim off all sides before serving.



chocolate,hazelnut,raspberry 2


  1. Try to use good quality chocolate that you prefer,it can be dark or milk chocolate. If preferred sweeter, try using milk chocolate.
  2. This cake is not a mousse cake, so the texture is tend to be spongy.
  3. If you cannot find hazelnut flour or ground hazelnut. You can ground whole hazelnut into powder form.
  4. You can welcome to substitute raspberry jam into strawberry jam. The recipe would be remained the same,only substitute with frozen or fresh strawberry.
  5. This recipe is greatly contributed and adapted by “The Australian Women’s Weekly “.
  6. This is a good recipe for those who enjoy the new taste of hazelnut sponge, the sweetness of chocolate and mild acidity of the raspberry jam are somewhat new adventure for our taste buds.

Photo ideas are greatly conceptualized by the issue as well.




I hear your pain, to the one you love

We just want to tell you, we are here to pray for you

To care for you ,to concern together with you

If you ever lost in the midst of pain

You can count on me

You can have my shoulders to rely on

Stay strong Stay calm

Transform your worries into energy

She will be alright no matter what because she is a fighter


听见你的担忧 也感受到你的痛

想让你知道 我们会为你祷告






Sweet Memory甜蜜回忆:Mango Tofu Cheese Mousse Coconut Cake芒果豆腐奶酪慕丝椰子蛋糕


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mango coconut cheese mousse1

Summer is here.The heat and temperature always the enemy for any mousse cake or chocolate work in my kitchen. I am missing the autumn and winter here.

Last saturday was our 2 years anniversary and here is the cake to celebrate this 2 magic years.

mango coconut cheese mousse(FB)


Few components you need:

  • Blueberry panna cotta
  • Coconut joconde
  • Lemon joconde
  • Mango tofu cheese mousse
  • Red chocolate glacage/glaze


love letter to husband

Blueberry Panna Cotta:

  • 85g blueberry puree
  • 25g Bulla cream( or any pouring or whipping cream)
  • 25g Liddells Lactose free full cream milk ( or any fresh milk)
  • 1 tbsp castor sugar
  • 3g gelatin leaves(soaked in cold water till soften)

1.Process fresh /frozen blueberries into puree.

2.In a pot: Bring cream, milk and sugar to just boil. Once sugar has dissolved, turn off the heat.

3.Fold in soften gelatin, stir to combine.

4.Pour the mixture into a 6″cake ring with cling film wrapped around the bottom of the cake ring. Allow to freeze to hardened.

blueberry panna cotta



Coconut Joconde:

  • 53g egg whites
  • 25g castor sugar
  • 35g icing sugar
  • 35g coconut powder
  • 9g cake flour

1.in a clean bowl: beat egg whites till foamy, slowly add in sugar and continued beating till stiff peaks formed.

2.Process desiccated coconut into powder form if you cannot find coconut powder.

3.Fold in coconut powder and cake flour till well combined.

4.Pour in piping bag, pipe onto a 6″ cake ring(about 1” in thickness) with baking paper lined onto the baking tray.

5.Dust icing sugar generously onto cake batter.

6.Bake at preheated oven of 180C for 12 minutes or more until slightly golden, depending on individual oven.

7.Allow to cool completely. Set aside for later use.

coconut joconde




Lemon Joconde:

  • 35g eggs
  • 20g castor sugar
  • 45g egg whites
  • 40g icing sugar
  • 30g almond powder
  • 10g cake flour
  • 8g Western Star unsalted butter, melted( or any unsalted butter)
  • 1 tbsp lemon juice
  • 1 drop of lemon essence
  • 1 lemon zest

1.In a bowl: Beat eggs and icing sugar till ribbon stage, fold in lemon juice, zest and essence.

2.In another clean bowl: beat egg whites till foamy, add in sugar slowly and continued beating till soft peak formed.

3.Fold meringue step (2) into egg-lemon mixture step (1).

4.Take small amount of batter from step (3) and mix well with melted butter in a small bowl.

5.Sift in cake flour and almond powder into remaining cake batter from step (3).

6.Fold in flour mixture from step (5) into butter mixture from step (4).

7.Pour into a 6″ cake ring on a prepared baking pan lined with baking paper. Bake at 200C for 8 minutes until golden brown,depending on individual oven.

8.Allow to cool down completely and keep for later use.



What is Joconde?

Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.


lemon joconde



Mango Tofu Cheese Mousse:

  • 200g mango puree
  • 250g Philadelphia cream cheese ,leave at room temperature
  • 50g egg yolk
  • 30g castor sugar
  • 400g Bulla whipping cream ( or any dairy whipping cream)
  • 20g castor sugar
  • 50g tofu
  • 7g gelatin leaves(soaked in cold water until soften)

1.Beat whipping cream and sugar until stiff peaks formed and set aside in refrigerator.

2.Beat egg yolk and sugar to well combined. Whisk continuously over a pot of simmering water until 82C until pale and thick. Remove from heat. Fold in soften gelatin. Stirring until gelatin dissolved.

3.Fold in mango puree into step (2).

4.Mash the tofu.

5.Beat cream cheese until soft. Fold into tofu. Fold the cheese-tofu mixture into step (3) and mix well.

6. Cool down over pot of cold water till 26-28C.

7.Fold in whipped cream in step (1) into cheese mixture in step (5). Pour into piping bag. Set aside in refrigerate.

mango cheese mousse



Assemble Part 1:

1.Line baking paper on baking tray. Line acetate strip around a 7″ cake ring.

2.Place coconut joconde into the cake ring.

3.Pipe 1/3 of the mango tofu cheese mousse onto the coconut joconde until cover the joconde completely.

4.Place lemon joconde onto the mousse and continued piping in another 1/3 of mousse to cover the lemon joconde.

5.Remove blueberry panna cotta from freezer and from the cake ring. Place blueberry panna cotta onto the mousse and finally pipe in with remaining cheese mousse completely.

6.Smooth the top. Allow to set in the freezer for at least 4 hours or overnight.

assemble 1


red chocolate glacage


chocolate glacage frosting



Assemble Part 2:

1.Remove mousse cake from freezer and lightly blow hot air around the cake ring with blower for few seconds. Remove mousse cake from cake ring. Remove acetate strips.

2.With a cooling rack sits on top of a baking tray, place hardened mousse cake onto cooling rack.

3.Pour the cooled chocolate glacage over the mousse. Allow excess to drip down.


5.Place the cake back to refrigerate to allow the cake bring back to right temperature(as now the cake is still hardened stage).

6.Slice and serve.

glazing mousse



1. Ensure the blueberry panna cotta has to be hardened in freezer before remove from the cake ring and place into the cake.

2.Red chocolate buttons are not available here so I bought it online. If you don’t like the vibrant red, welcome to substitute with white chocolate and add few drops of your favourite food colouring into the chocolate glacage. Use just white chocolate if preferred no colouring at all.

3.Decoration is up to your own imagination but if you are wondering what I used for the decoration: red chocolate button ,white chocolate and some chocolate transfer sheet( got it online as well)




TODAY’s Realization:

There were many times,I doubted my ability in what I am doing or learning whether baking or photographing. Failures in baking are bitter in taste but I know as long as I am determined to restart,back to basic,stand right up, the chances of getting it right is not far away.

In photographing world: Never though I would want to explore more since I have no knowledge nor potential in this field. There were many times, I doubted my ability leading to putting down the camera. Admittedly,I need to try harder than anyone just to get a decent picture.

I have to accept:some born with the skills while I need to try harder.

Never try to compete or compare with others if I choose this as passion. It exhausts me at times but learning to do one at time, no rush and no competing  can reduce the stress and taking my time to learn as much as I can.

Do for myself.Accept my flaws. Transform the pressure into energy and stand right back up. It is alright to sit down and rest awhile to regain our motivation. Have you rest enough?









Your comments are deeply appreciated. ^_^

Caramel Coffee Mousse Tart ( Hubby’s 2013 Not so birthday-ish cake)


It has been long time I haven’t blog any recipe here. I felt sorry for my blog. Since my right arm is aching most of the time, I was advised to stay away from typing, facebook-ing, taking pictures and baking.

Yesterday was my hubby’s birthday.

Something I cannot stay and run away is to making a birthday cake for my lovely hubby. No matter how pain my arm feels, I want to make him a homemade cake. Although he asked me not to bake anymore, I was planned ahead on this occasion to come for long time, I still force myself to bake him something which I felt so miserable for. What was in my mind is completely different from what my condition allows me to do.

Hubby loves anything with tart and he loves caramel. I gave him 2 choices: chocolate or caramel. Caramel is his final choice as many of my desserts are using chocolate.


It has been the hottest spring ever. All my chocolate decor plans have been swept away by the heat in the kitchen. Even the mousse cake is not a very good idea but I need to push it since for my hubby’s birthday.

Can you see it started to melt away with the heat? It is not nice to take his cake for a photographing tour after blow the candle. Forgive me, I felt sad to create such simple cake for him. Blame myself and my arm.


Never ever seen berries on my cake? Heat is the main reason, as well as the limit task I can take for my aching arm. Wish I am Lefty person.

Components you need:

  • chocolate sponge
  • salted peanut caramel
  • caramel coffee mousse
  • tart
  • berries

Chocolate Sponge:

  • 30g egg
  • 30g castor sugar
  • 25g Wester Star unsalted butter( or any unsalted butter)
  • 15g Cadbury baking dark chocolate/milk chocolate( or any baking chocolate)
  • 15g cake flour, sifted
  • 10g Hershey unsweetened cocoa powder, sifted ( or any cocoa powder)
  1. Beat egg and sugar in a bowl over a pot of simmering water until reach 40C or sugar dissolved. Remove from heat, continued beating until ribbon stage achieved.
  2. In another bowl: melt chocolate and butter, then fold into step ( 1 ) until well combined.
  3. Sifted in cake flour and cocoa powder and fold until well combined.
  4. Pour batter into a 13cm in diameter round cake pan, lined with baking paper.
  5. Bake at 180C for 18-20 minutes, or skewer comes out clean when inserted into middle of the cake,depending on individual oven.
  6. Remove from oven once cake is done. Invert pan on a cooling rack until completely cool.
  7. Slice the sponge into 2 layers.


Salted Peanut Caramel:

  • 30ml Bulla cream( or any dairy cream)
  • 20g castor sugar
  • 13g glucose ( or corn syrup )
  • 8g butter
  • 13g salted peanuts, chopped roughly
  1. Put cream and glucose in a saucepan over medium heat until 1 tsp sugar melts. Gradually add remaining sugar and stir continuously till all sugar has melted and it is light golden brown.
  2. Slowly pour in hot cream mixure onto caramel and whisking until combined.
  3. Whisk in butter, then fold in chopped peanuts.
  4. Keep  at room temperature until needed.



Caramel Coffee Mousse:

  • 40g sugar
  • 10g water
  • 40g Bulla whipping cream ( or any dairy whipping cream)
  • 1 egg yolk
  • 40g sugar
  • 10g water
  • 8g gelatine powder in 20g water
  • 3g instant coffee granules ( I used decaffeinated coffee)
  • 10g hot water
  • 120g Bulla whipping cream( or any dairy whipping cream)
  1. Beat 120g cream until stiff peak formed, keep in refrigerator
  2. In a pot: heat 40g sugar and 10g water until amber colour achieved. Switch off heat. Add in 40g of cream, mix well. Allow to cool.
  3. In a new pot: Bring 40g sugar and 10g water to boil.
  4. Pour in slowly sugar syrup into beaten egg yolk, keep beating it until well combined.
  5. Place mixture over a pot of simmering water without touching the water, continued beating until pale and fluffy and thick. We called it ” Pate a Bombe”
  6. Microwave the gelatin mixture till dissolved. Add in gelatin in to Step ( 5 )-Pate a Bombe.
  7. Fold in caramel earlier in Step ( 2 ) into Step ( 6 ).
  8. Mix coffee granules into hot water and dissolved and allow to cool little.
  9. Fold in coffee mixture into Step ( 7 ). Mix well.
  10. Fold in whipped cream in Step ( 1 ) into Step ( 9 ). Mix well.
  11. Pour into a piping bag.


Sweet Pastry/Tart:

  • 100g Western Star unsalted butter, cut into cubes( or any unsalted butter)
  • 1 cup plain flour
  • 2 tbsp icing sugar
  • pinch of salt
  • 1 egg yolk
  • 1 tbsp cold water
  1. Prepared all ingredients and keep in refrigerator for 30 minutes. You can keep the processor container into refrigerator as well. Ensure all ingredients are cold.
  2. In a processor: Pulse butter , plain flour , salt and icing sugar until crumbly.
  3. Mix egg yolk and cold water together. Pour into processor and pulse until just comes together. (Do not over mix otherwise gluten forms )
  4. Get ready with cling wrap, dust generous amount of plain flour. Place the sweet pastry onto floured cling wrap.
  5. Chill for 30 minutes.
  6. Roll dough into a round disc and enough to put onto a 8″ round cake ring with baking paper sits under the cake ring.
  7. Allow to chill in fridge for another 30 minutes.
  8. Blind bake ( layer aluminium foil onto tart and weigh down by rice, beans) for 15 minutes at 180C, remove the rice and aluminium, then continued baking for 15 minutes until golden brown.
  9. Remove from oven and allow to cool down completely.


Assemble I:

  1. Pipe some caramel coffee mousse into a 7” round cake ring , sits above a baking tray with baking paper or acetate strip.
  2. Spread some salted peanut caramel onto a layer of chocolate sponge.Place chocolate sponge onto mousse.
  3. Pipe in all caramel coffee mousse.
  4. And finally place in the last piece of chocolate sponge and gently press in.
  5. Allow to freeze in freezer for at least 4 hours or more. ( I freeze overnight )


Assemble II:

1. Remove mousse from freezer. Gently blow the side of the cake ring with blow torch. Remove the mousse from the cake ring by pushing it out.

2. Ready with that tart/sweet pastry you prepared earlier. Place the mousse cake onto the tart . ( the mousse side faces up and sponge side faces down and contacts with the tart )

3. Decorate with any berries/fruits you desire.

4. Allow cake to chill in refrigerator for hours to bring back the temperature otherwise might be rock hard . Serve.



  • When you make the caramel, always remember not to over heat it otherwise caramel will be bitter.
  • Always careful when pouring cream into hot caramel during the process. It will splatter a little. Wear a proper apron everytime you cook anything with hot stuff.
  • Always ensure all ingredients for sweet pastry always remain cold.
  • Try not to over work with the sweet pastry. Do not over roll it. What I do is: after pulse all ingredients together, I layer baking paper on cling wrap then dust with some plain flour. Quickly roll into a round disc. The baking paper will help to make the work easier without sticking while removal. After roll, I place the sweet pastry which wrapped properly and allow to chill for the first 30 minutes.
  • When come to coffee crave, I like to use decaffeinated coffee in my dessert. You are welcome to use decaf coffee powder or even the liquid come out from your coffee machine. Coffee machines become so available in some household, use any flavour you like.


caramel coffee tart__________________________________________________________________

I have been trying to grow some indoor organic wheat grass at home. I have to admit, I am not a good gardener. All I do is follow instructions from my hubby and continue watering everyday. Something good about weather here : I put the seeds in the soil, it grows so quickly that I can harvest within a week. Is it the spring weather or the soil here? It is completely indoor with some sun light from the window. These wheat grass is harvested for me to make some juice.Taste? Really green……. you know what I mean.

DSC_4947 (2)-001


This picture is taken by my hubby, playing with the camera.

Hubby has to work on his birthday, so what I do is celebrate with him one day before. Poor thing, we did not get to do anything because he hurts his back. Poor hubby.


Since hand is my restriction and I cannot make anything nice for him, I decided to make some curry puff for his lunch. Recipe of the dough  is from Kathrine Kwa and make some potato filling.

A birthday cake is not so birthday-ish at all , hope my husband forgives me .


Today’s word:

Our thoughts become our words. Therefore, it is vitally important that we choose life-generating thoughts. When we do, right words will follow.-by Joyce Meyer

Another thing: forgive me for not posting any pictures of the step as it was a bad day for me during this cake baking process.I forgotten to insert memory card in camera only I realised after I have taken all the pictures. Something cannot rewind or repeat, hope it is okay for you guys.

White Angel白色天使 ( Lemon Orange Mango Gateau)柠檬橙芒果蛋糕


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I find citrus fruits here are mostly fresh and sweeter in flavor. Lemon here is less sour and juicy. I always wonder why westerners can use in all their food: salad, seafood, white meat and sauces. As though lemon is like the salt to the pepper. Orange here is all seasonal citrus fruit. I do not enjoy fresh slice orange back in Malaysia as much as I do here. There two fruits become the primary essence to this mousse cake.

What goes well with cream cheese? Lemon.  I came up with lemon cheese mousse.

I bought a big packet of fresh mango cubes from Costco. I do not need to wait for the mango season, I think. So I thought insert mango element into this entire cake.

I adored this cake personally and hope you do too. White chocolate might not your favourite but by adding this last element as frosting, it is something different and it is a good “different”.



Problem is: why the white chocolate does not appear as white?? Wishing to have pure white powder to do the  whitening effect.


Components you need:

  • Mango Gelee

  • Orange Joconde

  • Lemon cheese mousse

  • White chocolate glacage/glaze


Mango Gelee:

  • 150g mango puree
  • 1/2 anise star
  • 5g sugar
  • 1 tsp lemon juice
  • 2.5 gelatin leave (Soak in cold water till soften)

1. Bring mango puree to boil, add in anise star and sugar and mix well. Switch off heat.

2. Stir in soften gelatin the mango mixture. Stir in lemon juice. Sift the mixture to remove the anise star.

3. Allow the mixture to reduce temperature to 28C.

4. Pour into mango mixture slowly into a 6” cake ring ( Wrap cling film around the bottom of the cake ring)

5. Allow to harden in the freezer for 4 hours or more.


(a)What is gelee?

A jellied substance.Liquid becomes solid by the addition of gelatin, pectin or other gelling agent.

mango gelee


Orange Joconde:

  • 84g whole egg
  • 20g icing sugar
  • 10g cake flour
  • 10g plain flour
  • 60g almond flour
  • 84g egg white
  • 20g castor sugar
  • 17g Western Star unsalted butter( Or any unsalted butter )
  • 1 whole orange

1. Sifted all flours. Line a 6” round cake pan with baking paper.

2. Bring whole orange to boil in a pot. Once boiled, slice into small chunks and remove the seeds. Process the orange in a processor or blend in a blender to form a paste.

3. Beat egg and icing sugar in a bowl until pale and lightly thick. (Lift up whisk, you can see batter is slowly drip down). Add in 2/3 of orange paste and mix well.

4. In another clean bowl: Beat egg white to foamy, slowly add in sugar, continue beating to achieve soft peaks.

5. Fold in the egg-orange mixture into this meringue (egg white) to well combine.

6. Take out some batter , fold in melted butter.

7. Fold in all flours into remaining egg batter till well combined.

8. Fold in the butter-mixture earlier (6) back into flour batter (7).

9. Pour batter onto prepared pan. Bake in preheated oven at 180C for 20-25 minutes, until skewer inserted in the middle of cake comes out clean, depending on individual oven for the temperature and time.

10. Remove from cake ring and allow to cool down completely. Keep in refrigerator.


(a)What is Joconde?

A Joconde Cake is cross between a biscuit and sponge cake. It has an almond flavor and was named for Mona Lisa which translates to La Joconda in French.

orange puree

orange sponge


Lemon Cheese Mousse:

  • 50g castor sugar
  • 3 tbsp water
  • 175g  Bulla whipping cream ( or any dairy whipping cream)
  • 30g egg yolk
  • 2tbsp lemon juice
  • 140g Philadelphia cream cheese ,room temperature ( Or any cream cheese)
  • 25g Vaalia natural yoghurt( or any plain yoghurt)
  • 2tsp lemon essence
  • 40g egg whites
  • 42g castor sugar
  • 11g water
  • 5g gelatin leaves ( soak into cold water until soften)
  • 6g CHOYA extra shiso, Traditional Japanese Umeshu(Plum liqueur) optional
  • 175g whipped cream( I used Bulla whipping cream)
  1. In a bowl: beat whipping cream till stiff peaks formed. Set aside in refrigerator.
  2. In a pot: Boil sugar and 3tbsp water till sugar dissolved. Remove from heat.
  3. Slowly pour in the sugar syrup into beaten egg, continued heating until reached 82C while whisking. Stir in soften gelatin.
  4. Remove from heat, beat until light and pale.
  5. In another bowl: Beat cream cheese , then add in plain yoghurt, lemon essence and Umeshu until well combined.
  6. Fold in whipped cream (1) into cheese mixture (5).
  7. Then fold in egg-yolk mixture earlier (3) into cheese-cream mixture (6).
  8. Boil sugar and water till 117C. Start beating egg whites till foamy, slowly pour in sugar syrup, beating till stiff peaks formed. This is known as “Italian Meringue”.
  9. Fold in italian meringue into (7). Pour into a piping bag.

pate a bombe

lemon cheese mousse


White Chocolate Glacage/Ganache:

make this after mousse cake has set properly

  • 250g Bulla whipping cream (pouring cream or whipping cream can be used here)
  • 20g sugar
  • 50ml glucose
  • 150g Cadbury baking white chocolate( any baking white chocolate )
  • 6g gelatin leaves (Soak into cold water till soften)

1. In a pot: bring cream, sugar and glucose to boil at 85C.

2. Add in chocolate in few additions and stir to combine.

3. Stir in soften gelatin and continued to mix until incorporated. Sift .

4. Allow the mixture to cool down to 25-28C. ( you can use another pot of cold water sit underneath your ganache to help in this process)


Part I : Assemble:

1. Place a 6” cake ring onto a prepared baking tray with baking paper underneath.

2. Line a piece of 6cm in height of acetate strip around the cake ring as shown in picture.

( Get a 6” cake ring with 6cm height if you can find. My cake ring is smaller in height so acetate strip is for increasing the volume of my cake.)

3. Remove the mango gelee from freezer, cut into 5.5 inches of round disc.

4. Slice the orange joconde into 2 thin slices, and cut into 5.5 inches of round disc

5. Pipe some lemon mousse onto the cake ring, then place the first orange joconde. Pipe in lemon cheese mousse.

6. Place the mango gelee, then pipe all remaining lemon cheese mango. Place the last orange joconde onto the mousse. Press down the joconde to allow excess mousse flows out, remove excess mousse with palette knife. Place in freezer to allow to get harden.




Part II: Assemble:

1.Remove the mousse cake from freezer. Using warm cloth to rub around the cake ring. Flip the mousse cake upside down ( Mousse part faces up; sponge part faces down). Push up the mousse cake from cake ring.

2. Place the mousse cake onto a wire rack which sitting on a baking tray. Pour white chocolate ganache over the mousse cake. Allow to sit there for few minutes until excess ganache flows down.

3. Allow cake set in refrigerator for 30 minutes. Decorate however you prefer asthis is your cake now.




  • Allow cake to bring back to coolroom temperature for few hours, then you can slice and serve.
  • Boil the whole orange first so that the flavors from the orange is more readily to perfume the entire cake. (I cannot stop eating the orange sponge by itself, the orange is like the perfume of the cake, seriously yummy. Complimenting my product is not my style but the orange joconde is really irresistible.)
  • My advice: if you do not enjoy white chocolate ganache, you can choose not to use it because some people included me just dislike the sweetness of white chocolate. However the combination is really up to standard.
  • Again, I do not really enjoy over rating my own products.(Many times of failure too) This cake is really  well structured. The lemon has lightened the cheese flavor; the orange acts as the perfumed for the cake. Husband and I finished more than ½ of the mousse cake in a day.
  • If  happened you are not anise star fan, remove from your mango gelee too. Anise Star does not act as the primary flavor of the gelee, but remove if you do not enjoy it.
  • Adding plum liqueur Umeshu is optional if you prefer no alcohol.



Adding this Japanese traditional Umeshu (CHOYA)梅酒 is the extra flavor with the sweetness and sourness of the plum. The taste and aroma of umeshu can appeal to even those people who normally dislike alcohol.  This plum liqueur is recommended by my sister, it helps for good sleep, promote good blood circulation and good digestion. Please do not over indulge ~


Today word: Stop living in fear you’ll always do the wrong thing. If God gives you something to do, He’ll give you the anointing to do it.-Joyce Meyer


Strawberry and Green Tea Mousse Mooncake


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No traditional baked mooncake, just a simple mousse into a mooncake shape with a crackling chocolate casing, will you mind to try a bite or one whole mousse? There is not polite way to eat this, just take out your spoon and give a big crack into these mooncake-like mousse.

Wish I could have some homemade mooncake, missing the family time with my mom and sisters. Reminded me of my experimental and kids-gone-wild days during mid-autumn day, not only we can taste the mooncake, had some fizzy drink, and these particular buffalo-horn shape like exotic snacks. It was like mini buffalo horn but tasted crossed between taro and chestnut.

This festival also reminded me of the lanterns used to hang around the house with the colourful individual candles. Our garden looked extremely tasteful with those different sizes of lantern. Sadly, it cannot last the whole day because when the candles go off , our lantern burnt. We were devastated almost every year until one year, when the first lantern started to burn then we decided to burn it all off. This is how we carry on our latern-burning ceremony every year. I used to be bad…Forgive me.

Wish you all a very happy mid-autumn festival~

Message to someone I loved:He was a mooncake lover once in his life, but all I can do is a modified version. Hope he still enjoy as much as he can in HEAVEN.


  • Makes 2 vanilla-strawberry mousse and 2 green tea-red bean mousse

Components You need:

  • Strawberry gelee
  • Red bean gelee
  • Vanilla mousse
  • Green tea mousse
  • White chocolate mooncake mould
  • Dark chocolate mooncake mould



Strawberry Gelee:

  • 80g fresh strawberries (can use frozen strawberries too)
  • 2g gelatin leaves ( can use powder form,dilute into 2 tbsp water and microwave 30 seconds on high heat)
  • 1 tsp icing sugar
  1. Soak gelatin leaves in cold water until soften.
  2. Wash strawberries and slice it. Process it into puree.
  3. Cook the strawberry puree and icing sugar on low heat until bubbles formed, then switch off the heat. Stir in soaked gelatin leaves to well combine.
  4. Pour the strawberry mixture into 2 separated 5cm in diameter of silicone mini cylinder mould . Allow the mixture to set in freezer till hardened completely.

Red Bean Gelee:

  • 40g red bean paste
  • 2tbsp hot water
  • 1g gelatine leave ( or use powder,similar method as above)
  1. Mix red bean paste and water to well combine.
  2. Stir in soften gelatin to well combine.
  3. Pour mixture into 2 separated 5cm in diameter of silicone mini cylinder mould. Allow the mixture to set in freezer till hardened completely.



White chocolate mooncake mould:

  • 90g Cadbury baking white chocolate ( or any baking white chocolate)
  • some pink food colouring
  1. Melt white chocolate over a pot of simmering water (do not allow water touches the bottom of your bowl contained chocolate).
  2. Stir in some pink colouring into melted chocolate , mix to well combine.
  3. Scoop chocolate mixture into 2 separated  mooncake moulds. Swirl the melted chocolate around and evenly to coat  the  mould.
  4. Flip it upside down to another mould to remove the excess chocolate.
  5. Remember to coat the rim of the mould with melted chocolate too.
  6. Place in refrigerator to set completely.

Dark chocolate mooncake mould:

  • 90g Cadbury baking dark/milk chocolate (or any baking chocolate)
  1. Melt dark chocolate over a pot of simmering water.
  2. Scoop chocolate into 2 separated mooncake moulds. Swirl the melted chocolate around and evenly to coat the mould.
  3. Flip it upside down to another bowl to remove the excess chocolate.
  4. Remember to coat the rim of the mould with some chocolate too.
  5. Place in refrigerator to set completely.



Vanilla Mousse:

  • 80g Bulla whipping cream( or any dairy whipping cream)
  • 1/4 tsp vanilla paste
  • 1/4 egg white
  • 1/2 tsp castor sugar
  1. Beat the whipping cream and vanilla paste  until stiff peak formed.
  2. In a clean bowl: beat egg white till foamy, slowly add in castor sugar and continued beating till medium peak formed.
  3. Fold the egg white mixture into whipped cream. Pour into piping bag.
  4. Pipe vanilla mousse into pink-white chocolate mould that has set in the freezer earlier.
  5. Remove the strawberries gelee from mould and place into the vanilla mousse. Gently press down the gelee. Pipe in remaining vanilla mousse to cover. Smooth the top.
  6. Allow to set in the freezer for an hour.

vanilla mousse


Green Tea Mousse:

  • 80g Bulla whipping cream( or any dairy whipping cream)
  • 1/4 tsp green tea paste
  • dash of green tea powder (Add more if want stronger taste; remove powder for children consumption due to the caffeine inside green tea powder)
  • 1/2 tsp icing sugar
  • 1/4 egg white
  • 1/4 tsp castor sugar
  1. Beat the whipping cream , green tea paste, green tea powder and sugar until stiff peak formed.
  2. In a clean bowl: beat egg white till foamy, slowly add in castor sugar and continued beating till medium peak formed.
  3. Fold the egg white mixture into whipped cream. Pour into piping bag.
  4. Pipe green tea mousse into dark chocolate mould that has set in the freezer earlier.
  5. Remove the red bean gelee from mould and place into the green tea mousse. Gently press down the gelee. Pipe in remaining green tea mousse to cover. Smooth the top.
  6. Allow to set in the freezer for an hour.

green tea mousse



  1. Melt 40g of white chocolate and stir in some pink food colouring.
  2. Melt 40g of dark chocolate.
  3. Spread the pink-white chocolate onto the vanilla mousse to seal the bottom of the mooncake.
  4. Spread the dark chocolate onto the green tea mousse to seal the bottom of the mooncake.
  5. Allow the mooncake to set in the refrigerator for 4 hours or overnight.
  6. Remove the mooncakes slowly and gently from the mould as they are very fragile. (If too hard, use a warm cloth to wipe around the moulds for easy removal.
  7. Serve.



As you can see, the mousse is little in soft side as no additional gelatin. So, it can go smoothly into your mouth. There is not gentle and polite way to enjoy these, just crack and spoon into your mouth. Forgive me for these unappealing  pictures, once snapped and started my tasting journey right away.


  • These mooncakes are not easy to slice into half with a pleasant appearance due to the chocolate casing. So just crack it bravely and enjoy the different taste of mooncake
  • Some love the authentic traditional mooncake ; and mind me for trying something different.
  • You can make any kind of taste you like for this mooncake.
  • You can make your own red bean paste as well but I used the red bean paste from the packet in chinese groceries. If you prefer the chunky bits of red bean, try look for Japanese red bean paste in can.

Happy Trying ^_^

Today’s quote: We are not a failure just because we fail at something. Nobody is a failure unless they quit trying! -Joyce Meyer

Honey Cotton Cake

DSC_4238 I am searching for the simple cotton cake that I can eat just on its own,without any decor or cream. I want something not dry to our throat. There are many types of cotton cakes that are really dry. Every time it touches my throat, some liquid is required to wash away the rest. After recommended by a fantastic blogger, I have to try this  recipe with some additional changes.

I baked this 3 times:One  is given to friend, second one is  for trying out with friends and last one is  for our own consumption. This cake is extremely airy, light, moist and cottony.

Adapted by Jane’s Corner:




  • 40g butter
  • 40g low protein flour, 10g corn flour ( Sifted all flour)
  • 50g milk (warm up little)
  • 4 egg yolks, (leave at room temperature for few hours)
  • 1/2 tbsp honey
  • 4 egg whites
  • 50g fine sugar
  1. Melt butter and add in flour while still warm.Warm up the milk about 30 seconds at high heat (800watts) in microwave, then stir in honey to dissolve completely.
  2. Whisk egg yolks and slowly add in milk mixture, mix well.
  3. Mixed (2) in (1).
  4. Beat egg whites with an electric mixer until bubbles form. After mixing well, add the sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until soft peak forms.
  5. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  6. Pour batter into 3 aluminium baking trays (2cm x 5cm). ( I poured into a 7 inch removable cake pan).Tap the cake pan on bench for removing air bubbles,so the cake will not turn out with some holes in it.
  7. Bake cakes into preheated oven 170C for about 8 mins by using water bath. After baking the first 8 minutes, change to 150C and continue baking for additional 20 mins until cooked through. A needle comes out clean when inserted in the middle.
  8. Remove the water bath immediately. Allow the cake to sit inside the oven with oven door ajar (using a kitchen glove to allow the oven door open slightly ,just enough to allow the temperature to go down slowly but not to cool down rapidly. Reason: to avoid the cake collapses.)
  9. Once cooled down for 40 minutes, remove the cake from oven and invert to cool completely.


DSC_4217The picture below:As you can see,the thickness is unappealing  and slightly thinner.I mistakenly used a bigger cake ring to contain the cake batter.DSC_4146-001But the texture is marvelous especially after sitting in the fridge to cool down thoroughly. My guests and both of us enjoyed so much that we can finished the entire cake.

I am not a person who is attempting to showcase that  all my cakes are top notch. Indeed this cake is simple,cheap and delicate.


  • This cake is extremely unique with its airy, light and cottony texture. To achieve a lighter texture, I personally added some corn flour.
  • Another reason for achieving the moist but not dry texture:Something  got to do with the beaten egg whites. I presumed by beating to soft peak tends to create moist texture instead of stiff peak.
  • By using water bath, it helps to create the extra moist without drying-to-mouth texture.
  • Remove the water bath after cake is baked, to ensure the cake does not have soggy base.
  • Using a aluminium removable cake pan helps to prevent cake from collapsing compared to use a non-stick removable cake pan.
  • Avoid opening the oven door in midst of baking is to prevent top of the cake become wrinkled.
  • This cake tastes marvelous after sitting in the refrigerator. ( my guests, husband and I enjoyed it thoroughly )

I added honey into this cake to my own preference and I love it.DSC_4148-001

Happy Trying ^_^


Disclaimer: It is a blessing for you to like my recipe sharing.It is a wonderful courtesy for you acknowledge the source of content and I will reciprocate.It is not a crime but it just plainly to see how much courtesy you have.Thank you for consideration.


Do not doubt to ask if you have any hesitation.^_^ It will be great if you could acknowledge the efforts and time  of one who applied here for your comfort reading without passing the source of content by neglecting the contributor (that would be me ^_^).Thank you for you kind visit.


This correspondence is Without Prejudice unless otherwise stated.


Black Forest Mousse


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blog 1I wanted to make such a dessert for a long time. It has been in my mind for months till I watched this Australian Masterchef, one particular episode, candidates are tasked to make a BLACK FOREST GELATO from a complete recipe given. Since no ice cream maker, I compensated into mousse dessert. Since I wish I could have spray gun, to complete my final even chocolate coating, I replaced by dusting with cocoa powder, the most I can do as homemade. This dessert is done for my friend,a couple who went through tough time in life. Marriage is essential, because bring 2 souls become one mind. So, I bring 2 hemisphere into a complete sphere. This couple enjoys mousse dessert so much that I thought this piece can lift them up. I hope they enjoy it.BLog2_________________________________________________________________________

Few components you need:

  • Vanilla Mousse
  • Chocolate Mousse
  • Cherry Mousse
  • Chocolate Domes

This recipe produced 3 X 7cm in diameters of sphere mousse

Vanilla Mousse:

  • 33g / 2 egg yolks
  • 15g castor sugar
  • 200g Bulla whipping cream( or any dairy whipping cream )
  • 3 tsp castor sugar
  • 1 tsp vanilla paste
  1. Beat cream, 3 tsp sugar and vanilla paste  in a clean bowl to medium peak.Chill in fridge.
  2. Beat egg yolks in a bowl over simmering water(ensure no water touches the bottom of the pan),whisking constantly with hand whisk for about 1-2 minutes, then slowly add in sugar, continued whisking until becomes ribbon stage. Remove from heat.
  3. Fold in 1/2 of the whipped cream into yolk mixture until well combined. Fold in the rest of whipped cream until well incorporated.
  4. Pour into 3 separated hemisphere silicone  moulds (6cm in diameter) until full. Smooth the top to remove excess mousse.
  5. Let it chill in the freezer until completely hardened, usually up to 4 hours or more.

vanilla mousse-001________________________________________________________________________

Chocolate Mousse:

  • 100g Cadbury baking dark chocolate (or milk chocolate) button ( or any baking chocolate)
  • 1 egg yolk
  • 1 egg white
  • 2 tsp castor sugar
  • 100g Bulla whipping cream( or any whipping cream)
  1. Beat cream to soft peak forms, allow to freeze until hardened.
  2. Melt dark chocolate over simmering water (called bain marie) until completely melted.
  3. Fold in beaten egg yolk,stir to combine.
  4. Fold in 1/2 of whipped cream into dark chocolate mixture. Continue folding in the rest of chocolate mixture until well incorporated.
  5. Beat egg white(in a grease-free and clean bowl) till foamy or frothy, slowly add in sugar and continued beating until stiff/firm peak achieved.
  6. Fold in 1/2 of egg white mixture (also known as meringue) until fully incorporated.
  7. Pour mousse into a piping bag.
  8. Pipe in the chocolate mousse into 3 separated hemisphere silicone moulds (7cm in diameter) by swirling around the dome to leave a space to fit in the vanilla mousse later.
  9. Remove the vanilla mousse from the silicon moulds, gently pull it out then place into the chocolate mouse. Ensure to remove excess chocolate mousse and smooth the top with palette knife. Allow to chill in freezer until hardened.

chocolate mousse

chocolate mousse 2________________________________________________________________________

Cherry Mousse:

  • 4g gelatine leaves (soaked in cold water until soften )
  • 80g Bulla whipping cream ( or any dairy whipping cream)
  • 150g cherry puree ( I used cherry in canned )
  • 1 tsp castor sugar
  • cherry essence/paste (if you have, add in 1/4 tsp)
  1. Remove cherry from the canned.Remove the juice. Pureed the cherry in blender.
  2. Soak gelatine in cold water till soften.
  3. Beat cream until medium peak. Allow to chill.
  4. Bring cherry puree and sugar to boil, stir constantly to reduce the volume to remove the extra juice. Off the heat. (The cherry puree will be slightly pasty, but not watery)
  5. Fold in soften gelatine after remove excess water. Stir to dissolve.
  6. Allow to cool a little. Fold in 1/2 of whipped cream and cherry essence(if you have) into cherry mixture to well combined. Fold in the rest of cream into cherry mixture.
  7. Pour into 3 hemisphere silicone moulds. ( 6cm in diameter)
  8. Chill in freezer till hardened, roughly above 4 hours or more.

cherry mousse

Chocolate Dome:

  • 120g Cadbury baking dark or milk chocolate, chopped( or any baking dark or milk chocolate)
  1. Melt chocolate in a bowl over simmering water (Without water touches bottom of bowl containing chocolate, also known as bain marie) until completely melted and reached 45C. Remove chocolate from heat , bring down the temperature of chocolate to 27C.
  2. Bring the chocolate back to simmering water, bring the temperature up to 35C.
  3. Pour melted chocolate into 3 separated hemisphere silicon moulds ( 7cm in diameter ). Ensure to roll melted chocolate around to evenly and completely coat the moulds with thin layer of chocolate.
  4. Place moulds on the bench for 1 minute, then repeat rolling process, ensure to bring any excess chocolate right up to the rim.
  5. Bring moulds face down in another bowl, allow excess chocolate runs out into bowl. Then bring to chill for 1-2 minutes in refrigerator until lightly set .
  6. Remove rim of chocolate dome with palette knife.
  7. Allow to chill in fridge for 1 minutes or until completely hardened.
  8. Gently pull mould away and release the  chocolate dome. ( Be gentle as chocolate is fragile and easily crack)
  9. Using a blowtorch, heat the edge of a round cookie cutter holding it with a pair of tongs to avoid burning yourself.
  10. Use a small 2.5cm in diameter of round cutter, cut out 4 randomly placed holes from the dome. If the cookie cutter is not piercing through, tap gently so that the chocolate disc falls in leaving a perfect hole. Chill if needed.


1.Remove the chocolate-vanilla mousse from silicone moulds, gently pull and release from the mould.

2.Remove cherry mousse from silicone moulds, gently pull and release from mould.

3.Place the chocolate mousse on the plate, place the smaller cherry mousse on top of the flat area of the chocolate-vanilla mousse.

4.Dust the chocolate domes with generous of cocoa powder all over the dome.

5.Slowly and gently using a palette knife, go through the two holes and lifting up slowly and let it sit on top of the mousse to become a completely sphere ball.

black forest

The journey of creating this dessert has taken me 3 days  to complete, as my very first attempt by observing, reading and experimenting.



  • The dusting chocolate is so homemade, since I only can dream of the spray gun. Spray gun definitely do all the magic trick, coating the entire cake included the chocolate dome with evenly coated chocolate is what I should be aiming for. Sadly I only can compensate with this method. If you want to remove the dusting cocoa powder, do it whatever to suit you.
  • For this as homemade, without the cherry paste and cherry essence is little tricky to create the strong flavour of cherry mousse. Do add some cherry essence if you have.
  • This cake supposed to be ice cream, since I do not have a  ice cream maker, I modified into mousse texture.
  • For the chocolate dome, you can create it by using milk chocolate for slightly sweeter in taste if you personally do not like the bitterness of dark chocolate.
  • I recommend to keep these mousse into freezer to preserve the shape if you are not going to eat .Otherwise defroze in fridge for few hours before eating it.
  • It should be slightly colder than normal mousse cake temperature, and definitely not consuming in rock hard condition.

Forgive me if this might not up to your taste, this purely based on my long time desire in trying it out. My lovely husband enjoyed the taste, and hope you like it too.



Disclaimer: It is a blessing for you to like my recipe sharing.It is a wonderful courtesy for you acknowledge the source of content and I will reciprocate.It is not a crime but it just plainly to see how much courtesy you have.Thank you for consideration.

Do not doubt to ask if you have any hesitation.^_^ It will be great if you could acknowledge the efforts and time  of one who applied here for your comfort reading without passing the source of content by neglecting the contributor (that would be me ^_^).Thank you for you kind visit.

This correspondence is Without Prejudice unless otherwise stated.



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