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Hehehe why lapis legit German? first of.. this is actually an ordinary lapis legit cake but bec its Eid and its for mom.. i decided to add colour to it.. i dont know why i chose these colours but when hb saw it he asked me this question "Eh is this German layer cake?" .. I was like.. "huh is there such thing as German layer cake?" he looked at me with that typical "duhhh" look.. "u do know that these are the colours of the German flag except its the other way around? - called Schwarz, Rot, Gold (Black, Red, Gold)"

Ahhhh so i created something that is close to his heart (an Austrian's heart??).. well ok.. not that its a big deal but hey if that makes him feel good.. then thats good.. right?

So hows the preparation so far?? i bet everyone is super busy with baking.. house cleaning etc etc etc.. i finally finished baking layer cake last friday and decided to 'close shop' for a day to take Hairi out to shop for new clothing.. he bought 2 pants, 2 shirts, a wallet and also suspenders fm Top Shop.. he no longer is into all black when it comes to clothing and his sense of fashion has improved tremendously lol.. whatever i chose for him seemed to hit the right nerve and to hear him say "thank you mama" reminded me for when he was a little boy... arghhh why do i get emotional over these things... "shrug"

Anyway i cant stay long.. i hv 6 blocks of butters in my kitchen waiting to be transformed into cakes.. all the layer cakes that u see here is for my mom.. i did lapis spekkoek using CMG recipe (i doubled the recipe), I did lapis blueberry cheese using Bro Rozzan recipe and last but not least i did lapis legit "German" using Ayin recipe.. this cake is super moist and to those that are so into soft, moist and oily layer cake.. this is the cake for u.. i know mom wud love it.. as for hb.. he felt this cake is too oily for his liking.. somehow i felt the same way eventho i finished the whole slice.. not that i dont like the texture of this cake.. its just that each bite reminds me of the cholestrol and fat that goes into my body system hhahaha

So ok.. heres the recipe to Lapis Legit with some "German" modification

45 egg yolks
400 grams powdered sugar
900 grams butter
30 grams of low-protein flour
20 grams milk powder
6 tablespoons sweetened condensed milk

@ Cream butter, sweetened condensed milk and 200 grams of sugar until fluffy and set aside
@ Beat egg yolks and 200 grams of powdered sugar until thick and white.
@ Add flour and powdered milk into egg mixture, mix well
@ Put in butter into egg mixture, stir well again
@ Bake each layer till cooked -

I divided my batter into 3 portions.. one part i added lemon jellow colouring, 2nd part i added strawberry paste+red colouring and to the 3rd part i added 2tbsp cocoa powder+1tbsp black forest paste. Bake first layer using bottom fire for 5 mins. Change ur setting to top fire (grill mode) and continue to bake till cooked. Bake last layer using bottom fire for 10mins.. (Each layer weighs 130g and i baked it using 170C)

Ok peeps.. Hv a good Sunday.. happy baking and oh bef i go... ty to George (fm Thailand) for the macs order.. ty to all those that ordered steamed fruit cake and lapis cake fm me... hope u guys liked it and to those that will be collecting their cakes today... i see u guys later.. cheers!


Where do i begin.. hmmm first and foremost i would like to extend my gratitude to everyone for all the kind words in my comment box.. yesterday was horrible.. i was tired and kept on falling asleep while waiting for my layered cake to bake..imagine me sitting in the dining room and holding on to my timer.. every single time it rang (every 7 mins to be exact) i got a shock hehe.. yesterday I didnt do a good job in layering either.. somehow i wasnt too impressed with my layer cake.. arghhh .. shud hv check the temp.. the layer wasnt distinct! should i blame it on my tiredness? yep 100%

Anyway the good news is.. i managed to bake my last 3 layered cakes earlier today.. i usually would start baking right after subuh prayer and would end by 5pm... i dont bake at night as i much prefer to spend time with my family than having to run to the kitchen every 7 mins hehe

Thank you hb for the super uber nice entry.. i didnt even know he had posted it till he told me to check it out in the evening.. sweet!

Have a good friday everyone.. to those that will be driving back to kampung halaman.. drive safely ok..

Every single morning right after subuh prayer.. this is what i would do... crack eggs! this year i had a few orders for my 50 egg yolks kek lapis and also ny liem kek lapis that uses 46 egg yolks.. imagine having to crack and seperate 50 eggs for one cake.. eeekkksss

Some of the layered cakes that hv been packed .. u dont want to see the mess on the other side of my table hahaha

Anyway... again eyes falling shut.. i am gonna go to bed now.. tmrw morning i will be baking layer cakes for my mom and hopefully will hv time to share recipe.. later dearies!


HB: "Ma.. (Rima), how are things?"
Rima: "I'm so tired. My eyes are falling shut - I don't know how I'm gonna finish all these orders"

Sounds familiar? Probably to those that do take orders...

My wife is a superwoman. A stressful husband, a stressful daughter, a son who spends more time outside the house than sometimes helping inside the house... a house to keep in order and still finding time doing what she loves: Baking.

It has now been more than three years that she has been blogging. Having her ups and downs. But she takes it in her stride - as she always does:

Other people making business out of the recipes she posts: "Amal"
Other people copying her style of photography: "What to do"
Other people taking credit where no credit is due: "It's ok..., let them be..."

Somehow, nothing really gets her worked up - and that's what I love about her (instead I get mad on her behalf :) .

In this month of Ramadhan probably I should learn a thing or two from my wife:

- To be patient
- To be more understanding
- To let things go
- To pray more
- To be on my best behaviour - self-control (not to raise my voice, not to get angry etc.)
- To think less about oneself and think more about others
- To be true to oneself

Rima is probably one of the most selfless people I have met in my life as many of you know from her blog. She is always willing to share, explain and help out wherever and whenever she can.

Rima, you started the blog so that Sonia has something to refer to when she is older. I also hope that it is a means for me to not forget that your heart extends not only at home but to everybody else out there too. I love you.

To all readers out there, a blessed Ramadhan, and thank you for the support you give to Rima (through your comments and shopping in her store).

from, Hubby.

PS: Somebody was asking how to do the PDF/Print function at the bottom. Go to:

PS2: (not the Sony one) - I added a facebook account for Bisous A Toi yesterday. It's just for streaming of her blog posts. In case you want to add this blog, click on the badge on the side or just search for BISOUS A TOI on facebook.


Its 4:40am.. we just got home fm Mustaffa Center.. I had wanted to do a wordless entry but nayyy .. no matter how late it is now.. i hv to type something... right?? hehe

These few rounds the only way for hb and i to go on a date is when sonia is fast asleep and hairi is back fm his outing.. we usually will end up going to MC since its a 24hrs thingy.. its perfectly fine by us as long as we get to go out as a couple ahemm

Early today hb took us to Ikea and also to the Mayer sale.. yep.. they are having sale again and guess what i got for myself?? a new scraper blade for my KA.. i broke mine a few months ago and since they are slashing the price to S$63.. i thought why not ey.. I had also wanted to get the glass mixer bowl but was put off when the sales person told me that there is no discounted price on that.. yikes! and oh i also bought myself a new pressure cooker.. original price is S$369 and they were going for $69! worth buying!

The Kitchen Aid mixer however is going for S$659 (white, green, yellow and cream) so to those that are looking for a new mixer why not go there later.. sale ends at 6pm on 21st Aug.. here the details ok..

So ok.. enough abt the mayer sale.. Mom called all of us to go to her place for iftar.. i didnt hv much time on hand since we had planned to go to this mayer sale.. i decided to whip up coconut blossom since its one of the hot favs among the kids.... and also the adults and since i was in a hurry i decided to use the big fire to steam my coconut blossom and this is what i got.. an open aka mekar steamed coconut blossom hahaha.. the blossoms were gone even bef everyone called it a night!

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 - OMG i realised i forgot to add baking powder hahaha
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)
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.

Tadaaaaa.. when i called mom in the morning to ask her whats cooking.. she said.. RAHSIA (secret) hehe... to us, the Kassims, whose IC states: "Javanese" as race .. Nasi Ambeng is the bomb hahaha

Mom also cooked additional dishes like sambal sotong kering. ayam lemak cili padi and her son-in-law aka hb's fav dish.. rendang!

Everyone was there... yep... including my son! oh did i tell ya that he got himself a new motorbike even tho right now hes taking his big bike licence? haishhh why cant he take car licence instead... anak ... anak...


I know.. I'm slacking big time.. no time to blog on daily basis.. been going out for iftar.. we had iftar in a thai restaurant.. we had iftar in a turkish restaurant.. we had seafood for iftar, western for iftar and yesterday we had iftar by the pool in an indian restaurant.. i baked every day tho.. either right after subuh or after isyak.. thank goodness its "the time of the month" or i will not be able to get all things done! Today i'm home alone... every ramadhan there is one day where hb will take all the maintenance guys (abt 30 ppl fm PUB) for iftar.. Hairi on the other hand has gone to his ORD dinner and dance..

Two days ago we were in JB to get some stuff and while we were there.. i took the chance to go to one of the ramadhan bazaars.. just to.. ya know.. buy some food and kuih to take home.. i was surprised on how cheap and delish their kuih was.. i didnt wanna buy lots for fear it may not be as delish as it looked.. well i was wrong.. so very wrong.. the next time.. ahakss if hb agrees to take leave and brave the bad traffic.. i will definately buy it again fm the same place!

Anyway i am done baking cookies for this year's eid.. yesterday I gave it all to mom and she was like... woahhhhh.. alhamdullilah... i think that made her day as much as she made my day when she said that.. :op

This peanut cookie is really Peanuts lol.. u dont need a fancy machine... u dont need a whisker.. all u need is a big bowl.. a spatula or even a spoon.. all the ingredients, mould of ur choice and voila.. u got urself bangket kacang... it tastes like kuih kacang.. ya know the ones that u could buy in ur school canteen when u were in primary school.. err well back in the 70s lahh.. now u dont see these kinda tidbits being sold in schools for fear that the school kids might get fat fm eating junk food.. hmmm.. ty mbak Yuli for sharing this simple and wonderful recipe.. original recipe is fm her mom.. i love it!

250g peeled peanuts, toasted - i used ground peanuts
250g flour
185g icing sugar
150ml vegetable oil - i used canola oil
Pinch of salt

1. In a food processor, blend ur peanuts and icing sugar till fine.. (I just add ground peanuts and icing sugar and stir with spatula till mix)
2. Add vegetable oil to the peanut mixture.. stir until it looks like a paste.
3. Add in flour. Mix well again
4. Use any kinda mould of ur choice.. cetak adonan sesuai selera!
5. Bake at 160C for approximately 30-35 minutes or until dry. (I used 150C using upper and lower fire for the first 10 mins and another 5 mins using lower heat.


Salam to everyone.. i bet everybody is busy baking for Eid right now.. not long to go ey.. tick tock tick tock hehhe.. so how was the weekend?? we did lots and managed to get what we wanted.. mom shopped for curtains and since hb "prohibited" me fm using any sort of curtains in my kitchen fm the day we moved into this house... i decided to use blinds.. got home.. drilled em and voila.. i hv blinds in my kitchen! so why the need to use blinds in my kitchen? well i need some kinda of blockage.. my neighbours' maid loves to look down into my kitchen whenever she does her housework.. i, as u guys already know.. "sleep" in my kitchen so to hv someone looking down day in and day out can be pretty annoying!

Anyway for the past 2 days.. i hv baked 4 types of cookies for mom.. two of which were semprit cookies.. Sonia has been helping me with the "sprinkles" (as what she calls it) and looking at these pics makes me feel oh so blessed.. i hv always wanted a daughter after i got Hairi and now i hv Sonia.. :o)

Biscuit Dahlia recipe is fm the ever so famous CMG and Semprit Moka recipe is fm Sedap Khusus Pemula magazine .. love em both! And to my beloved mom.. yes yes i got the hint.. this biscuit dahlia was especially baked for u hehe

300g butter
160g icing sugar
2 egg yolks
1 tsp vanilla essence
240g flour *
100g corn flour *
160g custard powder * ( * mix and sifted )
Cherry red for garnish

Whisk butter and icing sugar until creamy, add egg yolk and vanilla essence until fluffy.
Reduce speed, add flour gradually. Dough will be soft when pressed.
Pipe batter into baking tray.. press red cherries in the center.
Bake in a preheated oven at 175C for 15-20 minutes.
Let cookies cool before storing in sealed containers.

100g margarine (I used scs butter)
100g cold butter (i used wisjman butter)
125g caster sugar
2 egg yolks
260g flour
20g corn flour
20g milk powder
1 tsp mocca super paste (i used toffieco mocca super)
50g white cooking chocolte for topping - melted (i didnt use)

Whisk both butter with sugar till creamy.. abt 3 mins
Add in egg yolk one at a time and continue to whisk
Add in mocca super paste
Add in sifted flour, corn flour and milk powder
Pipe ur batter onto ur baking tray
Bake it in preheated oven of 130C using bottom heat for abt 20mins
Once bake and cool pipe melted white chocolate onto it.. (i opted not to do this step)

These macs were ordered by Aisha for her daughter's bday.. she ordered it way bef my last KL trip.. tks dear and yep... i will get ur spekkeok delivered bef Eid.. tks!


The Dutch call it Kaastangels.. the Germans call it Käsestangen - direct translation wud be cheese sticks... i spent a good 3hrs doing this cookie.. the smell of cheese coming out of my kitchen was like as tho i was running a cheese fondue restaurant lol.. so Cheesy.. yummehhh...

400g unsalted butter (i used Anchor)
100g Wisjman butter
300g Edam cheese, grated
100g parmesan cheese, grated (if u r not into parmesan u can replace with Edam.. thats what i did)
800g flour

2 egg yolks mix with 1 tbsp cookie glaze
180g of grated cheddar cheese

Preheat oven 125C
Mix grated Edam cheese and grated parmesan and set aside.
In a mixing bowl, whisk butter and wisjman on low speed for abt 5 mins or till blended and light...
Add cheese in 3 additions, mix well.
Add flour in a few additions
Roll ur dough and press it with kaastangels cutter.. if u dont hv any.. u can always use any kinda cookie cutter
Brush surface with egg yolk mixture, sprinkle with grated cheddar cheese.
Bake for 20mins.

Ok i hv to go .. Mom just called.. she wants me to take her out for shopping.. Eid's coming and to shop for new stuff is moms fav time of the year hahaha.. enjoy the recipe and have a good weekend dearies!


Ouch! how many days has it been?? too looongggg!! i know.. i know.. i can only wish.. time is definitely not on my side.. i am either at home baking away or i am out and abt looking for some stuff.. I hv been well.. a little tired but am good.. Lisa, our part time helper has been coming by once or twice a week to do general cleaning and helps take a load off my shoulders! so ok lets do the round up..

First of, i hv started baking for Eid.. this year i have to start early or i will never get things done on time... no no not bec i hv lots of cookie orders.. i hv opted not to take any cookie order this year and only wanna concentrate on cakes.. so far i hv baked three types of cookies for mom.. in between that i managed to also baked a couple of steamed fruit cake for a couple of orders.. not many to go.. err 4 more and i am done with that.. i dont even want to think how its gonna be like next week and the week after when i start baking for all my layer cake orders.. gulp! (Note: I am sorry guys but I am not taking anymore orders - also to those that have email sorry! Orders were filled up 2mths ago.. ty dearies)

On a happier note.. Hairi got accepted into the Engineering course that he wanted and will start schooling early next month.. all the best son! Remember what mama said.. money doesnt come easy so do study hard!

My dear hb was in Vietnam and no this year he didnt come home with a set of Ao dai for Sonia hehe

........ and little Sonia?? hehehe u wanna know whats her fav sentence for the past few days? "How cool is that mama" muahahha

Anyway these raspberry macs were our main course..ah I mean dessert today... i had bought two punnets of raspberry with different intentions.. had wanted to use it to bake berry tarts but unfortunately i didnt get to it so bef these beauties turn bad i thought why not use it in my macs... loved it!! the dark chocolate.. the raspberry in the middle.. one bite and u know u hit the jackpot!

80g aged egg white (at room temperature)
65g caster sugar
80g ground almond
128g icing sugar
12g cocoa powder - valrhona of cos!
red colour powder
brown colour powder

Line 2 baking trays with mastrad sheets or silpat mats
Sift icing sugar and almond together and set aside.
Whisk egg white till frothy.. add in sugar in 3 additions till medium peak but not dry
Add in the powder colourings.
Fold in the sifted mixture in 3 portions into the meringue. Do not over fold batter until it turn watery, batter should be slightly thicker than cake batter.
Spoon batter into a piping bag and pipe it on ur mac sheets
Let ur macarons to rest for 15 to 30 mins
Preheat oven to 120C.
Bake a tray at a time for 15mins, depend on individual oven.
Remove macarons and cool on a wire rack.

Raspberry Chocolate Ganache
100g dark cooking chocolate (i used valrhona and cocoa berry mix)
100g double cream
20g unsalted butter
a punnet of raspberries

Place the chopped chocolate in a heatproof bowl.
Heat the cream in a small pot until boiling point. Pour over chopped chocolate and let rest for 1-minute. Stir till smooth.. add in butter and gv it a stir.
Refrigerate until pipeable consistency before piping a dollop of the ganache onto the shells, top with raspberry and pipe another dollop of chocolate ganache on it.
Top with another shell and refrigerate till set.

Note: When serving.. unlike ganache-only recipe.. the fruit will "wet" the macaron quickly. So serve only shortly before consumption or else your macaron will become too soft.

Will try to update again tmrw to share another cookie recipe... ta ta!


I missed out on Masterchef Australia 2 the other day and i am so glad that hb had taped it.. I am watching it right now and updating my blog at the same time.. hows everyone?? how is ramadhan so far? funny how we get very busy during Ramadhan.. so busy that I hardly get the time to get online let alone blogwalking.. sorry dearies.. will say hi when time permits yah :o)

So its our special day today.. the day we celebrate our Independence Day .. we turn 46 today and what do we normally do year in and year out on the 9th of August? 'shrug'.. chill.. watch fireworks ... fm home hehe

Dad used to take us to watch fireworks at the Padang every single year without fail and every single time we could never get enough of it.. for some reason I managed to keep the tradition going even after Hairi was born but unfortunately not the case for Sonia.. we took her to watch it when she was only 5 months old.. we didnt take her last year and not this year either.. the comfort of watching it fm home .. with the aircon running.. a cup of coffee and a slice of cake is something that we all like to do.. hassle free plus this year it falls in the holy month of Ramadhan..

Ok thats it dearies.. bef i go.. i wanna share a recipe which i think is gonna be the next big thang in Nastar world hehe.. this recipe uses almond and that takes u to a whole new level.. it tastes rich but not overpowering that u feel sick after eating a few pieces.. the texture just melts in ur mouth.. sis Wati loved it.. hb and Hairi love it too.. will i bake it for Eid?.... yes but if given the time i wud love to try out another Nastar recipe.. so keep a look out yah..

100g unsalted butter
80g margarine
(i used 180g unsalted butter)
30g powdered sugar
2 egg yolks
240 gr flour - i used 260g
1/2 tsp salt
50g ground almonds
(I will probably add 1/4 tsp of vanilla powder next time)

500g grated pineapple
1 stick cinnamon (3 inches)
1/2 tsp salt
175g sugar
(i used ready made bought fm Titan.. bought two packs.. one that contained no sugar and the other pack contains sugar - my verdict on the one that doesnt use sugar - awesome!)

1 egg yolk beaten with 1/2 tbsp water
chopped almonds

Beat butter, margarine, powdered sugar, and egg yolks at medium speed until well blended(2 minutes). Add in sifted flour, salt and ground almonds.

Grated ripe pineapple
In a skillet or non-aluminum saucepan, add grated pineapple and cinnamon.. cook over medium heat till juice dries. Do not forget to keep on stirring. Add salt and sugar. Cook and stir until thick and not sticky... chill
Once chilled, take a little of pineapple jam and shape it longish abt 1cm in diameter, 5cm long.

- Preheat oven to 160 degrees. Take half the dough... Roll between two sheets of baking paper until 2 mm thick. Cut a square about the size of 5x4 cm. Place 1 part pineapple jam on a piece of skin dough, roll. Place on a buttered baking sheet.
- Bake for 20 minutes.. remove from oven, spread egg yolk mixture and sprinkle with chopped almonds.
- Place pan back into the oven, bake for a further 10 minutes- i took it out slightly earlier
- Remove and cool on wire rack.

Source: Hersite


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..