Healthy Banana Oatcakes


Strong cravings for bananas these days. Made these oatcakes for breakfast. Filling and healthy breakfast to start the day. Lets go!

Ingredients: (makes 4 small oatcakes: 1 serving)

4 tbsp of oats
1 banana, mashed.
1 egg
2 tbsp of olive oil.

Mix the first three ingredients together.
Panfry them.



Chocolate Rum Balls


Hi! Sorry I took so long to post. I had been really busy with school. It’s week 12 of semester 2 now and everyone is busy rushing to meet assignments and projects deadlines. Insane madness. Made these rum balls a few weeks ago for my friends! Hardly can find bakeries that sell rum balls anymore. Well, the bakery famous for their toufu tarts do sell rum balls. But they are so expensive. They dont sell individual pieces so u have to buy 10 at one go for probably $9? i forgot the exact price but it’s just expensive! Why now make it yourself instead? Its pretty easy! You can use any chocolate cake recipe you want. I have been using this chocolate cake recipe for almost every cakes that has to do with chocolate because it has never failed me. I have baked chocolate Layered Cake, oreo Cupcakes, baileys cupcakes, chocolate devil cupcakes with this recipe.  (:

Chocolate cake
5-10 tbsp of Rum (depends how strong you want)
4 tbsp Condensed milk (depends)
Chocolate rice

1. Crumble your chocolate cake
2. Add condensed milk and rum and mix it w a spoon or your hands. I added the condensed milk 1 tbsp at a time until it is sticky enough to roll them into balls. Actually I think it depends what kind of chocolate cake you are using. If your chocolate cake recipe is pretty compact-brownielike then u can probably reduce your condense milk.
3. Roll your cake mixture into balls.
4. Coat them with milk and chocolate rice and place them on a plate.
5. Store them in an air tight container in the fridge.

Cinnamon Rolls

Bread. I love bread and i wish i could have bread everyday! Back to baking bread after a long time. Like the last time, i am still unable to achieve my fluffy and airy texture or rather, i have never achieved that. I am not sure if the problem lies with my technique or the degree of strength exerted. HMMM. Or probably i should sign up for bakingbread101? I wished i have a kitchen-aid machine. So, i can just let the machine run for a couple of minutes instead of sweating like a horse  hand-kneading for 40 minutes?! Oh well, even if i do have a kitchen-aid machine, i still want to learn the proper technique of baking bread. How i love the beautiful an-buns and the white fluffy and fruity loaf of bread sitting on the trays at bakeries. I would love to learn all about baking bread from somebody. If you have contacts, please let me know! These cinnamon rolls are best to be eaten while they are still hot. Keep them in an air tight container if you want to keep until the next day. Pop them into the oven before eating them! Hmmm and now i cant find the recipe. I’ll try to find and update again! Keep a look out at this space!





Made this for my sis’s birthday. ^^ this is the second time I am making tiramisu! My first attempt was probably 7 years ago which I made with my sister, when both if us have zero knowledge about baking. I rmbed us ultimately adding about double the number of eggs the recipe asked for because of.. Ican’treallyrmb the reason. There were too much coffee too, beyond saturation point of the lady fingers. In the end, the tiramisu was inedible. But this time, I was glad it turned out fine. Not perfect yet though. I made some adjustments to the original recipe. Instead of soaking/dipping the lady fingers into the coffee, I used a table spoon to pour the coffee mixture onto the lady fingers. I tried the dipping method and my ladyfingers immediately melted..

Recipe (original recipe adapted from here

1/2 cup (125ml) espresso, at room temperature
4-6 tbsp rum (depends on desired alcohol level)
2 large eggs, separated, at room temperature
pinch of salt
7 tablespoons (90g) sugar, divided
1 cup (250g) mascarpone
twelve 3½-inch ladyfingers (70g, or 3 ounces)
optional: 1 ounce (30g) bittersweet chocolate

unsweetened cocoa powder, for serving

1. Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)

2. In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.

3. In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.

4. Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.

5. Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.

6. Use a tbsp and pour the coffee mixture onto the ladyfingers until saturated. Rmb not to pour too much. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.

7. Grate a generous amount of chocolate over each.

8. Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.

9. Right before serving, shake powdered cocoa generously on top.

Mini Fruit Tarts


This shall be my last bake before cny ( i hope!!!) I have been baking quite often and it’s kinda draining my allowance, time and sleep away. Chocolate chip blondies were supposed to be last bake but i just couldnt resist the temptation to bake when i am at home. Anyway, fruit tarts sits at the top of my to-bake-list. I have baked fruit tarts several times but still unable to get a satisfying attempt. I prefer my crusts to be thick. The sweet crust pastry is able to make about 30 thick mini fruit tarts. I made the pastry cream twice. Failed at my first attempt because i didnt control the fire and my custard sat on the stove for too long. In the end, the custard became more like egg curd. The second attempt was better than the first. Actually i am looking for  a lighter pastry cream recipe. I read somewhere that i can add some whipped cream to my pastry cream for a lighter version. I’ve yet to try but i will definitely do it one day. My fruit tarts looked so dull. Fruit tarts are usually colourful. I wanted to get so many fruits in the supermarket but i am pretty broke this month so i ended up with blackberries and kiwi. Strawberries and blueberries cost $6 + each!!! Do note that they should be only assembled when you want to serve them and serve chilled. I baked the tarts and prepared the cream the day before and stored them in an air tight container. Brought the tarts to school for my friends. As there’s no fridge, they were at room temperature for more than half a day and they were quite soft by the time i gave to my friends. I guess if that’s the case, prolly can extend baking time by slightly longer.

Ingredients(Sweet Crust Pastry) 

65g butter
65g margarine
65g icing sugar
250g plain flour
1/2 egg
1tsp vanilla extract

1. Measure butter, margarine, icing sugar and plain flour in a large mixing bowl. 
2. Use yr fingers, incorporate the cubes of butter and margarine into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture.  
3. Add the eggs and vanilla extract to the mixture and gently work it together till you have a ball of dough.
4. Let it rest for ten mins. 
5. Divide the dough and press them into tart trays. (I didnt have tart trays so i substituted with mini muffin tins.) Prick some holes with fork.
6. Bake for about 12-15 mins, until golden brown. 

Ingredients ( Pastry cream) 
60g sugar
2 egg yolks
1 1/5 tbsp corn starch
1 tsp vanilla extract
150 ml of milk

1. Simmer milk and vanilla extract. 
2. Mix sugar and egg yolks until even.
3. Add corn starch
4. Whisking constantly, slowly pour the hot milk mixture into the egg yolk mixture. Strain the mixture if egg starts to curdle. pour mixture back into saucepan and cook over medium-high heat, whisking constantly until it thickens and remove from heat. 
5. Add butter and mix evenly. 
6. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.


Chocolate Chip Blondies

DSC_0427Supposed to be white chocolate chip blondies but apparently i cant find white chocolate chips at the supermarket. Had the strong urge to bake that very night, so i had no choice but to use the normal chocolate chips. I’ve gotten this recipe from one of my favourite youtube chef, Laura Vitale. I baked this blondie long time ago, with white chocolate chips and there’s really a difference between white chocolate chip and chocolate chips. I prefer the one with white chocolate chips though. The most recent blondie with chocolate chips is delicious too and it received good comments. I guess it’s just personal preference. You should try this. THese blondies are really really good.

Ingredients: ( adapted from here)
1 Cup plus 2 Tbsp of All Purpose Flour
1 tsp of Baking Powder
¼ tsp of Salt
80g Brown Sugar
40g of Granulated Sugar
1/3 Cup of Unsalted Butter at room temperature
½ tsp of Vanilla Extract
1 Large Egg
2 Tbsp of yogurt/sourcream
1 Cup of Chocolate Chips

1) Preheat your oven to 350. Grease a 8 by8 baking pan and line the bottom with parchment paper, set aside.

2) Add 2 tbsp of the flour to the chocolate chips and stir to make sure all the chocolate chips are coated in the flour. Set aside.

3) Add the baking powder and salt to the remaining flour and set aside.

4) In a large bowl cream together the butter and sugars, add the egg, vanilla and sour cream, mix until you have a smooth mixture.

5) Add the flour mixture and mix to combine. Fold in your chocolate chip mixture and spread the batter evenly in your prepared pan.

6) Bake for 25 to 30 minutes. Let cool completely before cutting into bars.


My favourite Breakfast makes my day.

I am having breakfast in school right now. one of my all time fav breakfast and it really makes my day! :> Everyone should really try this. Simple Sandwich with egg, Ham and Shredded cucumber + my hot tea. Perfect breakfast to start my day. Browsed through several recipes online and there are so many recipes i wna try. But mum just packed the kitchen and she warned me not to mess up before chinese new year. 1st up on the list, fruit tarts. I love mini fruit tarts.Baked several times before but i cant seem to get the custard right. It’s either too curdled or too soft. Next, tiramisu. Already on my waiting list for a long long time and who doesnt like tiramisu? Followed by, Rum balls. My sister bought some rum cake balls from her work place and they were really awesome. Next, Cheesecake. Cheesecake sits firmly at the top of my favourites. If not for the calories, i can have cheesecake for all my meals. But i haven been able to get cheesecake right. It’s always too floury. I love the newyork cheesecake at Bakerzin. The blueberry cheesecake at coffeebean is pretty good too. Best thing is the one at coffeebean is cheaper than the rest. Then, Red Velvet Cake. Cant emphasise enough that i have baked this for a million times, still unable to find my favourite recipe. But i am gna get it right.soon. Another thing that i’ve always wanted to make is Spanakopita. It’s a spinach phyllo pastry and it’s really delicious, esp the ones served at Blukouzina. Not forgetting more Salad recipes. Ok, gna get back to work now.