dccokinn

After test-baking four batches of petite Hanjuku Cheesecake two weeks ago and not entirely happy with the results, I finally took time to test-bake another two batches. And declare that I'm done with this cake. I mean, I'm done with testing it, this is the best I could do for now :p Of the two batches I baked, these twelve (from one batch) were the successful ones and the other twelve failed to make it in terms of looks. Basically I used the same recipe since I was happy with the taste and texture of the cake. But in terms of method and bakeware used, I tried four different mechanisms or forms of control. Test-bake batch 5 (using 12-hole cheesecake pan with individual removable base) During one of my previous test-bakes (batch 1), I forgot to cover the pan (underside) with aluminum foil and some water sipped into the pan during baking. Coincidentally, that batch turned out to be the best. So this time, I decided to divide the pan into two sections, six of the holes were uncove...

WOOHOO! I've been featured on The Sunday Times Life Section =D Really excited and blessed to be given this opportunity :) I have been baking genoise sponge layer cakes for 3 years now and created colour variations such as rainbow and ombre as well as different flavours like vanilla, lychee, mango and rose, in varied number of layers and sizes. More pics can be found in Meg's Pastry Studio . So far I've not shared the recipe as my method is slightly tedious and somewhat difficult to explain in words and steps (I only shared my roll cake recipe which uses the same sponge recently). Ok, I'm just being lazy and always procrastinating. There are just too many recipes to work on and share. Anyways, this opportunity to finally write the recipe comes about when Kenneth Goh, Food Writer from The Straits Times emailed me and asked if I would like to feature any of my bakes in the weekly column of The Sunday Times Life Section. Actually there's a back story behind this. He ema...

As of 28 Mar'17, update to the Hanjuku Cheesecake test-bake (recipe is the same but improvement made to the baking). Click here: http://dreamersloft.blogspot.sg/2017/03/petite-hanjuku-cheesecake-ii.html I first bought the Hanjuku Cheesecake from Lavender Bakery in JB (Malaysia) a few years back; the cake is bite-size with a mild cheesy and creamy taste and melt-in-the-mouth texture, and my kiddo loved it very much! The thing is we go to Malaysia only once in a while so don't get to eat it as often as we like to. At the back of my mind, I was thinking of baking it at home but have been procrastinating for the longest time! Subsequently, I even chanced upon a mini cheesecake pan with removable bottom and bought it for this purpose (well, it can be used for quiche and other mini bakes too #excusetobuy) but still didn't get into action. Too many things on my to-bake and to-cook list lah :p Finally decided to research on recipes and customize one for my specific needs. And as I...

I've always been keen to make traditional Nyonya/Malay kuehs like Kueh Kosui, Kueh Lapis Sagu, Kueh Sarlat etc because they look so colourful and yummy, but apart from Ondeh Ondeh , I kept procrastinating! One of the kuehs I wanted to make was Kueh Dadar and my excuse was I don't have a shallow pan or crepe pan to make the skin wrap. Well, I've been eyeing a crepe pan but once again kept procrastinating because I don't want to have another white elephant in my kitchen. But without a crepe pan, I cannot make crepes and such right? Ok fine, lame excuses. Finally got my hands on a crepe pan, thanks to a friend CT who got me an irresistible discount :) #nomoreexcuses My go-to recipe is definitely the one by Alan of Travelling-Foodies . He provided very comprehensive details on preparing the inti (filling) as well as videos of how to make and cook the skin wrap, which makes the process much easier to follow. But before I get started on making the kueh proper, I have to make ...