Piping hot Egg tarts always feel so warm to the heart. But you really can’t get to eat it hot unless you make it yourself. The other day I was feeling nostalgic about having some good old egg tarts when I started looking for recipes again. One thing that I am quite clear off, making … Read more
Bai Tong Gao (or Pak Tong Gou in Cantonese) is a traditional Hong Kong dessert that the locals like to eat as a tea time snack. This steamed cake was introduced to our local scene, and usually available in the traditional bakery shops or Kueh stalls. The steamed cake is white in color, soft … Read more
Suddenly I have this craving for Black Sesame Paste Buns. I wish to reminiscent the taste of Black Sesame Bao that I ate at Bao Jin Tian long ago. So I decided to do it myself. Since Easter is coming, I decided to make Bunny buns. I did some research and looked around for recipes, … Read more
Buns before steaming. Buns after steaming. Recently I have been quite fascinated by the cute looking animal buns that I decided that I should try doing some myself as well. This is also to satisfy my cravings for some steamed buns (or Baos) as well. As I do not have the machine, I kneaded … Read more
Lately I have this urge to eat soft steamed sponge cake. I have been wanting to make this (like Fatt Kueh) during CNY period but never have the time to do it. I remembered previously I have a few unsuccessful attempts at making steamed cakes which turned out heavy and dense. This time I researched … Read more
Recently, I have this sudden craving for super moist and soft Paper Cup sponge cakes. I have been making less-sweet version of Paper Cup cakes for a while now, but I do not have much success at achieving the super moist and soft quality. I am constantly researching for new recipes or methods to improve … Read more