Kueh Lapis


Kueh Lapis, in layers of patience and hard work. Took me nearly 3hrs baking these layers from scratch. Can only do this once a year to prepare for Chinese New Year .  But then, how not to bake this cake when it’s everyone favourite. I still prefer the original lapis version. 



The girl prefers the original though she likes the colour.  

Cream Cheese Ogura Cake


The Chinese Seventh Month , not a good month for kids and myself. Because all of us were sick during this period. I wanted to finish the cream cheese  in the fridge, so decided to bake one ogura cake for everyone. Fortunately, it turned out good. 

Recipe, modified and adapted from here


Old School Chocolate Fudge Cake


So super moist and chocolatey! Love it ! 

This Lana-inspired recipe taken from 8days  is definitely a keeper! 

I have not tried the original Lana cake even though I grow up in Singapore. When I saw the recipe, I was soooo tempted to bake it. 


Recipe (Makes a large 12-inch cake) 

For the cake


HongKong Flour 85g 
Sponge Cake Mix 170g (I used Optima Brand) 
Cocoa Powder 85g  (I used Valrhona Cocoa Powder) 
Baking Powder 1/2 ts 
Baking Soda 1/4 ts ( I omitted) 
Sea Salt 1/2 ts


Egg Yolks 8
Caster Sugar 100g 
Corn Oil 150ml 
Water 150ml 
Chocolate emulco 2tbsp 


Egg Whites 8 
Cream of tartar 1/2 ts
Caster Sugar 100g 

For the fudge frosting 

3 cups water 
6tbsp green bean flour 
110g caster sugar 
130g dark chocolate 
1 1/2 tbsp chocolate emulco
4 1/2 tsp gelatin powder 
1/2 tsp sea salt 

Preheat oven to 160d. Lightly grease and line only the bottom of 12-inch square tin. 
Sift ingredients A. Set aside 
Make mixture B. Combine yolks and sugar. Beat until pale and thickened. 
Add oil, water, chocolate emulco until well mixed. 
Combine mixture A and B. Ser aside. 
Make mixture C. Beat egg white till frothy, then gradually add sugar. Whisk till stiff peak. 
Transfer 1/3 of C into chocolate batter. Fold well. 
Add  remaining egg white and fold well. 
Bake for 30-40mins. Set aside to cool completely. (I bake for 40mins) 

Place water in a pot. Take out a ladle of water to combine with the green bean flour. Mix the flour well and set aside. 
Add remaining ingredients into the water and stir over medium heat until it starts to boil. 
Add in the flour mixture. Stir till it thickens. Remove and set aside to cool to room temp. 
Lade the fudge frosting accordingly and place  in the fridge for 2hours.