Kueh Lapis


This, a must-have for CNY this year. Because is everyone’s favourite. ❤  

Zann took a huge piece before I could cut it evenly. Well….too long never bake i guess she waited to eat my bakes 😀 


Happy Chinese Year. My first bake in 2019. 

I need to start my run after eating this.  I will be back here soon

Classic Kueh Lapis


I thought I won’t be baking KeK Lapis this year. But after seeing so many BCL members shared and posted, I decided to do one for ourselves and Mom.

And this was so tiring. The feeling was so drained. These layers took me total 2 hours plus to complete. I should have bake a butter cake instead. 

Happy Chinese Year to all my friends!


Makes one 18cm square cake 

butter, cold 380g 
icing sugar 160g 
egg whites 3 
egg yolks 27 
brandy 3 tbsp 
condensed milk 4tbsp 
AP flour 30g, plus some for dusting 
2-3 tsp lapis spices 

Preheat oven at 250d for 30mins. Line an 18cm square cake tin with baking paper and dust some flour on it. 
In a large bowl, cream cold butter and 80g icing sugar until mixture turns light and fluffy. Set aside. 
In an electric mixer, beat egg whites with remainig icing sugar till stiff peak. Add egg yolk one by one into mixer and cream until light and creamy. 
Add brandy and condensed milk and mix well. 

Turn mixer to lowest speed and add in creamed butter mixture. 
Sift in the AP flour and lapis spices. Fold by hand. 
Spread 3 spoonful mixture into the cake tin.
Bake at 250d for 3-5mins until the cake is golden brown. 
Spread another 2-3 spoonful mixture and bake again. Repeat until batter is used up. 
Bake with top and bottom heat at 200d for 5mins. 

Recipe Cr : Peranakan Snacks & Desserts 

Almond Cookies


Baked these almond cookies. Everyone’s fav.  These will be my last batch of cookies. 

almond flour 120g 
plain flour 180g 
sugar 120g 
salt 1/4 tsp 
baking powder 1tsp 
baking soda 1tsp 

Combine all the ingredients together. Add in 120-130ml of vegetable oil and combine into a dough. Chill the dough for 30mins. Shape into 8g each. Brush with egg yolk. Bake in preheated oven for 20mins at 180d.   

Pandan Gula Melaka Cookies


Love pandan. 

Love gula melaka. 

Love these bite sized cookies. 



I piped them out in bite size, which made up more than 50 cookies. Now I doubt they will last till CNY. 


To make caramel gula melaka 

100g palm sugar, 40ml water 

Combine gula and water in a small sauce pot . Simmer till the sugar dissolved. Set aside to cool 


100g butter 
25g molasses sugar 
1/2 tsp pandan paste 
1/2 tsp baking powder 
100g plain flour 

Sieve the flour and baking powder together. Set aside. 
Combine butter and gula melaka. Cream till light. Add pandan paste till combined. 
Fold in the flour mixture. Add in 4tbsp caramel gula melaka. 
Spoon and pipe. Spread some caramel on top. 
Bake in preheated oven at 150d for 15mins.  

Pineapple tarts


Started my late night bake for these pineapple tarts. I have so much to fulfil in a week.  



No time to make my pineapple jam although I wish to. I used back the same old recipe*, which I have used many years already. The pastry is good, as usual, melt in the mouth. Except for the jam, which was store bought. 



Baked panettone because New Year is near.

I added dark chocolate and orange zests to the bread.

bread flour + milk powder 200g + 10g
sugar 20g
butter 100g
egg 1
egg yolk 1
salt 4g
instant yeast 4g
water 75ml

I used 30g orange peel and 40g dark chocolate

Combine all ingredients except butter. Add in the butter slowly and knead the dough till it reach window pane stage. Add in orange zest and dark chocolate. Do not over knead. Set aside for overnight proofing.

I shape it in my muffin trays the next morning. Baked in preheated oven at 190d for 15mins.

I added almond cookie crust for the topping.

almond powder 60g
sugar 60g
egg white 50g
icing sugar for dusting

Combine all and pipe out onto the bread and dust with icing sugar before bake.


Yam and sweet potato balls


recipe (adapted from Malaysian Kuehs and Snacks)

Ingredients A (skin)

500g steamed sweet potato (mashed)
250g glutinous rice flour (sifted)
100g sugar
2tbsp wheat starch

Ingredients B (filling)

300g steamed yam (mashed)
100g sugar
50g oil

Filling: Stir fry ingredients B over medium heat until mixture is not sticky, set aside.

Skin: Combine ingredients A and divide into small portions. Wrap in filling and shape into balls.

Fill a sauce pot with oil and heat it up. Drop in yam balls and deep fry till golden brown. Leave to cool before serving.

(I halved the quantity)