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Wednesday, September 30, 2015

Sweet Vanilla Cake

I call this Sweet Vanilla Cake as it looked sweet to me... sweet feeling, not sweet tasting.

I saw my friends making Korean Style Flower Buttercream deco and they were so pretty. I can't pipe like that, and so when I saw these fresh edible flowers in Cold Storage Sunway Pyramid, I quickly bought them. I planned to make a cake once I get home few days later.

Monday, September 28, 2015

Vanilla Flour Buttercream @ Ermine Icing

I wanted to do a vanilla buttercream that has vanilla seeds infused in it.

I remember many years ago, while reading up on buttercreams, there is one type that is cooked and goes without eggs. Some calls it whipped buttercream, some call it flour buttercream. I think flour buttercream will make one 'differentiate' it immediately. It is actually called Ermine Icing or Frosting.

This type of buttercream will be suitable for those who want to go egg free, but want a lighter buttercream that differs from the typical ''butter + icing sugar'' ultra sweet buttercream. And for those who find half cooked egg whites in buttercream icky.

Wednesday, September 23, 2015

Purple Spiral Taro Mooncake ~ Natural Colour

I just made these out of curiosity.

They didn't really turn out well, as I find the crust to be not well baked. And there's no flaky effect.
So, there's no need to share the recipe.

But I'd like to share with you, how I got my purple streaks, without the use of any artificial food colouring.

Tuesday, September 22, 2015

Taro Paste Mooncake Filling 芋头月饼馅

I had a big nice Guangxi Taro left after Chinese New Year, and so I tried making this.
Yup, I made moon cakes in February. :)

Somehow, I prefer the non fried version, that yields a more powdery filling. This one has a texture similar to lotus paste, although not as heavy.

Thursday, September 10, 2015

2nd Draw for Heavenly Fragrance Cookbook Giveaway

Eliza didn't contact me and it's Thursday already. 

I drew another number...... And the winner is Kaven Kan

Monday, September 7, 2015

Kuih Koci Pulut Hitam 鸡脚指~ Black Glutinous Rice Dumpling with Coconut

Kuih Koci is a chewy dumpling wrapped in banana leaf, with sweet coconut filling. The 'skin' can come in green, purple or white, depending on the ingredients used.

The Cantonese community here calls this as 鸡脚指 'gai geok jee' that means Chicken Claws. It's just a nickname due to the similarity in the sound 'Kuih Koci' with 'Gai Geok Jee'. I'm not sure if there are any other names for this kuih.

Wednesday, September 2, 2015

Heavenly Fragrance Cookbook Giveaway Winner!

These are the winners for the giveaway.
Hody Loh and Eliza

Please contact me via Facebook or Email by this Sunday 6/9/2015


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