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Honestly?? I cant wait for tomorrow.. besides having my parents here.. hb will finish work hopefully by 5pm.. finally I can have brekkie, lunch and dinner with him.. finally Sonia will stop asking me where her papa is.. like right now :o( Finally hb will get to sleep in a little longer.. poor him working his butt off to provide us well.. ty ty ty dear for all ur sacrifices .. eventho I know u enjoy working so much .. too much at times hehehe

Didnt do much today.. I took Sonia for a dip in the morning and went to one of the malls nearby. I was at their supermarket for close to an hr.. why?? there is an aisle full of baking stuff and guess how much I spent?? 600,000.. not in Sg dollars yah hahahha.. 600,000 rupiah.. still.. yikes!! Rima Rima.. whats up with that! wonder how much I'm gonna spend when I go to Titan (baking supply shop) this weekend.. :ox

Their desert at the club floor is the best compared to the other hotels that I've stayed in jkt and please dont ask me how many of these went into my tummy... its grossss!

Time: 13:29
Venue: Shangri-La Jakarta
Weather: Warmish
Mood: Bagus bangat dehhh hehehe
Peak Agenda: We got in safely last night after 2 and half hrs of queuing at the immigration to get our passport stamped.. for some reason there were a lot more tourists arriving and since we flew with Lufthansa this time round the timing sucks cos it coincided with other international airlines and thus causing a lot more ppl queuing at the visa counter too.. other than that.. Nothing much happened except oh we saw hb "bff" last night while checking into Shangri-La.. yikes.. hes here for the conference too! We will be here till next Monday bef flying back home with my parents.. err hv i mentioned that my parents will be flying in this friday?? wooohooo... cant wait for my babysitter to arrive muahahahha.. no no kidding lah Mami.. dont worry I will take u to Mangga Dua.. Tanah Abang.. Blok M etc etc etc.. I promise no big malls when ur here OKKKKK hahaha

We will also hv a car and a driver .. ahem courtesy of Janssen and wifey (jkt big boss) to take us wherever we wanna go for the weekend.. so thats gonna be good.. ty for "loaning" us one of ur cars and driver.. hope u guys like the steamed fruit cake that I baked :op

This morning Sonia and I had our brekkie at the club floor and it was nice.. pretty much thats it for now.. Sonia is sleeping and once shes awake I am gonna take her to the nearest mall, Grande Indonesia i think for look see since i dont think I am able to do all that once mom and dad are here :op


I will have to keep this short.. I hv yet to start packing our luggage and its almost midnight.. tomorrow afternoon we will be flying off to Jakarta and will only be back next week so u can imagine how it was for me this morning when I found out that I hv like four apricots, two nectarines and 5 plums lying around in my fridge.. oh and not forgetting a punnet of strawberries.. eeekkkk..

I started to blog hop looking for a few recipes which i can try.. making sure the recipe calls for a large amt of fruits.. I didnt wanna end up baking fruit pastry again and not be able to try out a new recipe with my precious fruits.. Soooo kiddoes long story short.. this is what I baked today using almost all the fruits that I had.. not only did this cake taste so so good, the fruits added to the texture of this cake.. making it moist and slightly wet... this cake is super addictive too! Sonia ate a whole slice by herself.. i ate a slice of cos.. and hb ate two slices in one go.. tomorrow hes taking it to the office and its all settled.. dont like wastage definately not when it comes to all things related to baking..

1 tbsp butter (for greasing pan), or just line the pan with paper and skip the butter
200gm all purpose flour
2/3 tsp baking powder (I used 1/2 tsp)
2/3 tsp salt (I used 12 tsp)
130gm sugar (pulverized with seeds from 1 vanilla bean)
115gm butter
2 eggs
Extra sugar for sprinkling (I didnt add extra sugar)
3 peaches, 4 apricots and 1 black plum, or any other stone fruit that you like, cherries, nectarines or fresh prunes (I used 4 apricots, 2 nectarines, 3 plums and a good 12 pcs of strawberries)

1. Preheat the oven to 170C. Prepare a 7X12 baking tray, buttered or lined with paper, or just use a 9 inch round or square pan.
2. Whisk the flour, baking powder, and salt together in a bowl. With a mixer, cream the sugar and butter together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition.
3.. Add the flour in 2 or three shifts, mixing just until a smooth dough forms. It will be pretty soft still.
Divide dough into 2 portions, one slightly larger than the other. Dollop the larger portion of batter onto prepared pan. Use a spoon to press down the dollops and spread it around. (after dividing it into 2.. i clingwrap and place it in my fridge while I cut all my fruits.. once done i took it out and press my batter on my pie dish)
4. Cut fruits into small pieces. Scatter the fruit over the dough. Generously sprinkle with sugar if they are sour. Dollop small balls of dough over the fruit. It will look charming no matter how even the blobs are, so don't worry too much about getting them perfect.
5. Bake for 30 to 40 minutes (I baked for 35), or until lightly golden and firm. Cool for 30 minutes before serving.

See u girls in Jakarta..

Source: Wendy

Mom likes lapis rempah ALOT... she only likes it if its wet and has the texture of "melt-in-ur-mouth" type.. she doesnt like any lapis with fruits unlike both my sisters and I.. we much much prefered lapis prune then any other type of lapis..

Now eventho mom hates any fruits in her cakes.. shes likes steamed fruit cake for some reason and she wouldnt mind any cake that has the taste of fruits eg banana cake.. durian cake.. etc etc as long as the fruit is mashed.. so last Friday I decided to bake lapis prune (of cos) and also lapis banana since I had bought lots of ripe bananas while in JB... Make a guess how many of these suckers went into moms tummy? hehehe

4 egg white
12 eggs yolks
110g flour (I used HK flour)
200g vanilla ice cream powder
1 tsp baking powder

400g butter
240g caster sugar
200g bananas - mashed
1 tsp banana essence
a few drop of yellow colouring (I used yellow and green colouring)

- Preheat oven 170C and greased an 8x8 square pan
- Sieve flour, baking powder and vanilla ice cream powder and mix well - put aside
- Beat butter until soft and add mashed bananas. Mix well and set aside.
- Beat egg whites until fluffy. Add sugar little by little and continue to beat until thick.
- Add egg yolks one by one and beat again until it thick and fluffy. Turn speed to low and add sifted flour a little at a time and continue to beat till well combined. - Stop machine and add the butter mixture, a yellow colouring and banana essence and mix well with rubber spatula to blend well.
Bake layer by layer using grill mode - abt 100g per layer.. (I divide batter into two parts and add yellow colour to one and green to another - each layer abt 106g)
- Bake last layer using upper and lower fire for a further 10mins.

And since last year one of the lapis cake that i baked for mom during Eid was durian layer cake.. this year her household is so gonna have this banana layer since she likes it alot!

Oh bef I go.. ty Lyn for taking care of Sonia today.. bec of u guys.. both me and hb got to go out on a date hehhe.. and bec of u guys.. I got to bake the triple choco caramel cake again.. hope u like it Ms.. errr.. better not mention her name here.. CONGRATS! :op

Source: NCC banana week
Original recipe fm Asmah Laili

Heres the kuih that was prepared this morning.. apam dot dot and also coconut blossom.. for some reason my apam dot dot has lots of "holes" unlike her sister, coconut blossom, who has a super fine skin hahahha.. oh well... the bottom line is.. my apam was well liked hehehe

Apam dot dot
3 cold eggs
275g flour
220g sugar
150gm fresh milk
3 tsp baking powder
1 tsp ovallete
1 tsp vanilla essence
Blueberry filling (I use blueberry jam - heat up and place it in piping bag)
Food colouring of ur choice

1. Beat all the ingredients together until thick and fluffy.
2. Scoop 1 Tbsp. of batter into mould (lined with paper cup), top up with a dollop of blueberry filling and then another 1 Tbsp. of batter. (I used piping bag to pipe out my batter)
3. Steam over medium heat for 15 mins.

Coconut Blossom
3 cold eggs
250 gm. sugar
10 ozs. (about 280 to 300 gm.) Softasilk flour or any superfine flour (Hong Kong flour)
2 1/2 tsp. baking powder
1 Tbsp. ovalette
130 gm. (5 ozs.) coconut cream (can buy the box coconut milk e.g. Kara)
30 gm. pandan juice (blend about 6 pandan leaves) (i opted)
1 tsp. pandan paste
(i used 160g coconut cream and 1tsp pandan paste)

1. Beat all the ingredients together until thick and fluffy.
2. Scoop 1 Tbsp. of batter into madeleine mould (lined with paper cup), top up with 1 tbsp. of coconut filling and then another 1 Tbsp. of batter. I used piping bag to pipe out my batter
3. Steam over high heat for 15 mins.

Coconut fillings
250 gm. grated coconut
30 gm. castor sugar
100 gm. gula melaka (palm sugar)
30g dark brown sugar (i added)
60 gm. water
1 tsp. cornflour
2 pcs. pandan leaves - cut into small pieces

(1) Cook sugar, gula melaka and water in a wok till sugar melts.
(2) Add in grated coconut and pandan leaves and fry till dry.
(3) Sprinkle cornflour on top and stir till well mixed.
(4) Cool before using.

Source: Apam dot dot - Hana
Source: Steamed Coconut blossom - Aunty Yochana

Yesterday I baked two layer cakes.. I just finished steaming my kuih bef taking my cakes and kuih to my auntie's place for yasinan..

Two nights ago we were in JB to do our typical grocery shopping.. I found out a week ago abt this baking supply shop in JB and told hb abt it.. of cos hb took me there to check it out.. imagine all this while it never crossed my mind to even find out if there is one in JB.. duhhh.. anyway this bakery supply shop is called Ming Huat.. its the corner shophouse just before Crystal Crown Hotel.. I was in that shop for 20mins or so cos we were there with my mom and dad and had planned to go for dinner first.. for what its worth.. this baking shop is as huge as our Phoon Huat in Holland V but Ming Huat has alot more stuff to look at.. they hv lots and lots of baking pans.. in all sizes.. all kinds of shapes.. whatever u want.. they have it.. err well except bundt pan.. didnt see any..I got what I was looking for and that made my day lol.. I think I hv been looking for it for the past few months and I will let u know once I hv baked this cake using it.. probably u guys will be laughing at me when u find out what it is hahahaa

So ok enough rambling.. you girls hv a good weekend... and as for me.. Its gonna be one kaputt weekend .. (Soooo looking forward to play with my nozzles tmrw!)

And while Mama bakes....

Ty Papa for looking after Sonia :o)

This is another one of the 'talk abt' aka one of the famous cakes among the indon food bloggers..(panasaran kata nya dgn cake ini.. yahhh ku cobain deh hari ini hehehe) original recipe is fm Teh Eceu.. u shud check out her blog.. her cake decor and piping skills.. woweeeeee... My piping skill = sucks big time! Anyway hb likes it alot and said its delicious and very filling..

I've halved the original cake recipe and used an 18cm round pan instead cos this cake is actually one of my trial & error cakes for this weekend - heheh someone is getting engaged ey :opp

Ingredients (1/2 recipe - 18cm)
5 eggs
75g Sugar
1/2 tbsp Emulsifier
70 gr flour
30g g Cocoa Powder (I used Valrhona)
40g Dark Cooking Chocolate (Valrhona 64%)
50g Margarine - melted (I used unsalted butter)

- Preheat oven 170C
- Heat butter until melted, add in cooking chocolate and stir.. let it cool - set aside
- Whisk eggs and sugar until fluffy.
- Add emulsifier.
- Add in sifted flour and cocoa powder into batter and continue to whisk till combined.
- Lastly add in melted butter/chocolate mixture and stir well.
- Divide the batter into the prepared cake pan (18cm) smoothen the top, and bake for about 30 minutes, until a toothpick inserted into the center comes out clean.
Cool cake layers completely.While the cake is baking and cooling, make the filling, syrup, and ganache.

See the slight dent on top of my cake?? heheh my cake slid and droped on the edge of my wire-rack! grrr

Chocolate ganache
250ml Fresh Cream/ double cream/ whipping cream (I used double cream)
250g Dark Cooking Chocolate (I used mixture of 64% valrhona and 45% dark chocolate that i bought in Vienna)
30g Butter

- Place the chopped chocolate in a bowl.
- Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir .. Add in butter and continue to stir until smooth. Clingwrap ur bowl and let it sit in a chiller for at least 3hrs.
- Once u are ready to spread ganache on ur cake.. whisk chilled ganache for a few minutes and its ready to be used.

Caramel syrup
50gr Sugar
25ml of water (1)
50 ml water (2)

Heat sugar with water (1) over fire (cook until it turns caramelized)
Add water (2) into the caramel mixture, cook and stir until caramel melts and blended. Turn off heat, cool
(I heated up the sugar.. waited till it created bubbles and slightly burnt bef adding water 1 & 2)

To assemble the cake:
Remove the cake layers from the pan and cut cake into 2 layers in horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Spread simple sugar syrup over it which u can easily do by cooking 1/2 cup of sugar with 1/2 cup of water. Then spread caramel syrup and ganache (1cm thick) over the cake layer, making sure it reaches to the edges. Set another cake layer on top.
Spread ganache on the sides and top then pipe a decorative border around the top.

Anyway guys.. enjoy the cake and recipe: Was hard work to get and translate the recipe and just as hard to bake the cake as it has a few steps.

To be honest I hardly watch telly during day time... the only time I can really sit down and watch telly is when hb puts Sonia to bed.. which is close to 10pm.. I would always watch telly while blog hopping or like right now.. updating my blog at the same time watching CSI..

Now.. every now and then an advert wud appear and every single time I look up there is this ad on egg tarts fm KFC... I had wanted to buy it since it first started advertising but up till now I hv not even tasted it.. KFC has never been my fav fast food chain and to go there just to get their egg tarts doesnt make sense..

Anyway to satisfy my craving.. I decided to bake some.. I am a little fussy with egg tarts.. I like my crust to be flaky.. not like puff pastry yah.. just flaky .. full stop... and when i read how Wendy describes the texture of her egg tart crust.. I had to gv this recipe a try.. It turned out perfect for me.. will definately be making it again and again!

250g plain flour
2 tbsp castor sugar
1 egg yolk
150g cold butter, cubed

150g castor sugar
150ml hot water
250ml milk
1/8 tsp salt
1/2 tsp vanilla essence
3 large eggs
1 egg white (From the same egg where the yolk was used in the crust)

Cream the butter with the egg yolk and sugar.
Add in flour. Mix well. (If the dough is sticky for you , well maybe your yolks are larger than mine, add in extra flour by the teaspoon until it no longer feels sticky, but got a slight flour feel to it, but not too much though, as it will toughen the crust. the borderline of stickiness and dry feel is very thin.. so, add extra flour with caution)
Roll out pastry in between two sheets of plastic into thickness of about 4mm. Stamp out 9–10cm circles of pastry with a pastry cutter.
Lightly press the pastry circles into foil tart cases or tart tins.
Refrigerate the lined foil cases for 2 hours or u can leave them overnight
Melt the sugar in hot water, add milk, salt, vanilla essence. Beat all the eggs lightly and mix in all together.
Sieve egg mixture and pour into the cold tart crust.
Bake at 175C for 25 minutes.


Our all time fav pancake recipe... every single time we hv pancakes for brekkie, hb wud always say the same thing... "I love your pancakes babe" kahkahkah

Go ahead and gv this recipe a try cos its fluffy, tasty, mouth watering, light and soft... so said hb and the rest of the great reviews in All recipes!

1 1/2 cups all-purpose flour
3 1/2 tsp baking powder (I used double acting)
1 tsp salt (i used 1/2tsp)
1 tbsp white sugar (i used 2tbsp)
1 1/4 cups milk (i used 1 3/4 cups)
1 egg (mix lightly)
3 tbsp butter, melted (i used unsalted)
1 tsp vanilla essence (i added)
Fruits, maple syrup, unsalted butter

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

NOTE: I sifted flour and baking powder twice then add salt and sugar, egg shud be room temp, warm milk a little if its too cold.. using handwhisk... mix egg, milk, melted butter and vanilla lightly in another bowl before adding to dry ingredients.


Remember this oldies cake?? I used to buy it every single day when I was still in primary school.. back then I was so so into sponge cake that I wud rather save my lunch money so that I cud buy this cake in the old bakery shop near Bendemeer Road..

So its natural when I first saw it in NCC.. I knew I had to bake it.. nothing out of ordinary actually.. its more abt wanting to bake this oldies cake and remembering how it was like back then...

The texture of this cake is super soft n moist.. in fact its much much more softer than ur typical sponge cake.. you can add just abt any kinda essence or paste that u like and u will get a rainbow cake.. leave it plain and u can use it as ur cake base.. nevertheless I decided to add vanilla extract and a few drops of colours to my bolu hongkong just like how mbak Fatma did...

8 egg yolk
6 egg white
150g sugar
1 tbsp emulsifier
140g low protein flour (cake flour)
10g corn flour
1 tsp baking powder
150g margarine - melted (I used butter)
1tsp vanilla extract (I added)
a few drops of pink, yellow and green colour (I added)
1tsp of chocolate paste (I added)
Wax paper line cups

Put all the ingredients except the dry ingredients and melted butter into a mixing bowl.
Beat everything on high for at least 7 mins until ribbon stage (This means that if you use your whisk with batter to write an "8" on the batter, it won't sink in but will appear visible for a while. This will be the right constitency for your batter) Add in sifted flour, baking powder and corn flour and continue to whisk on low speed for another one or two minutes.. once combined.. add in melted butter and mix in thoroughly.

Line some waxed papercups with baking paper. Pour batter into the lined cups abt 3/4 full and bake it in a preheated oven at 175C for about 20 mins. When done, remove the cake from the cup immediately and leave it on wire rack to cool.


So its obvious that Mr "Aid" lost its virginity today... I didnt wanna do it but the temptation was too overwhelming .. where ever I go I caught him looking at me with that sexy looking eye, body and feet... I had to do it... I just had to do it.. its either gonna be today or never :op

I began to walk closer to him.. looking at him straight to his eyes... touching him.. eh ehhhh this is wrong... my blog is rated PG! oppsssyyy hahaha

Anyway for a start I decided to bake hb his fav cookies since he was generous enough to buy me THE mixer.. in a way its like I gv him the honour and paying him back for his generosity lol.. so here is the recipe once again..

250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt (i didnt add)
1/2 tsp coffee oil
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i used nestum)
1/4 cup ground almonds
1/2 cup of your favourite nuts,chopped finely (optional)(i used whole cashew nuts.. toasted)
1 pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks (ran out of Tollhouse - I used dark chocolate chip bought fm Bagus)
300g self-raising flour (i used plain flour with 1/2tsp of baking powder)

This is the most important step,at least 2 hours before,or the night before,beat the egg with the vanilla and the coffee oil to infuse or you can do this the night before,refrigerate it then bring it to room temperature before baking.

Preheat oven to 160C.

To the softened butter,beat in the sugar and the salt to combine. Beat in the egg and stir in the processed oats,ground almonds,optional chopped nuts and the chocolate chunks. Sift the flour and fold it in,this dough will not be too stiff but not too wet either.

For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.

For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.

Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.

Note: I baked mine for 10mins cos hb prefers the semi chewy type of cookie (If it was up to him he would say "no need to bake, just put the cookie dough into a Tupperware...")

Before I go let me just tell u girls that Mr 'Aid" hit my "G" spot.. hes young... hes smooth.. he gyrates swiftly in all directions and he knows how to mix it all up. I'm one happy, contented, exhausted woman who looks forward to seeing 'him' everyday .. wink wink .. muahahahaa



Yes!! Yes!! Yessssssssss... finally... my baby has arrived in my little kitchen... YOU complete me - I will be having a baby shower this afternoon.. everyone is invited! kahkahkah


So excited! will let u girls know all abt it tmrw.. for now.. I am so gonna keep this short... wonderful recipe... dough super easy to handle.. a big thank you to Pook for sharing this recipe and to Mamafami and Hana who had tried baking it and gv a thumbs up.. ty ty ty all :o)

230g All purpose flour
60g Bread flour
125g Whole milk
4g Instant yeast
50g Egg (about 1)
38g Sugar
5g Salt
63g Unsalted butter
Pearl sugar, for sprinkle at the top (I used Demerara sugar)

Mix the milk and yeast together, set aside.

Put the bread flour and sugar in a bowl, whisk to combine, add the salt whisk again. Pour the liquids mixture and egg into the bowl.
Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.
Take the dough out of the bowl and knead.

Knead by using the heel of your hands to compress and push the dough away from you, then fold it back over itself. Until all the dough are moisten.

Add the soften butter, give the dough a little turn and repeat. Put the weight of your body into the motion and get into a rhythm. Keep folding over and compressing the dough.

Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny, the dough will stop sticking to your hand.

Cover the bowl with a tea towel or cover with the plastic bag and leave the dough to prove for about 30 minutes.

Preheat the oven to 210°C

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes. Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough. Sprinkle the pearl sugar on top.
Bake for 10-12 minutes, or until the bread is golden.

Note: As always i dumped everything in my BM.. select dough cycle and let it do its job.. took it out.. gv it a light punch and shaped it.. let it rest for half an hour.. brush top with egg wash (egg, milk and a drop of honey).. snip snip .. sprinkle demerara sugar and bake it at 175C for 12 mins...

You can get the step by step pics in Pook's blog ok.. cheers!


About Me

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Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..