Best treats for Mother's day, show your rosy love to her!
4 key ingredients to make this exceptionally stunning look crystal Jelly Mooncake
First trial to bake this rugby-shaped Mooncake which is extremely famous at Kluang Johor.
A little, delectable and colourful koi fish mooncake appears to capture a lot of people's attention.
Bunny is always the animal who represent in Mid-Autumn Mooncake festival.
I'm making "out of tradition" mooncake whereby no Chinese or tradition pattern on top of the round flat mooncake.
All the ingredients are served fresh, mix together with some greens, tomatoes and fruits.
Hankerie has gone to next stage, selling all her bakes in public - Bangsar Shopping Complex for an event.
Hankerie won as 1st runner up in Asian Food Channel (AFC) foodie face off competition.
Hankerie is honourbly being featured in one of the Malaysia's leading Food magazine this month. Grab yourself a copy in any of the Malaysia bookstore now.
Minions army wish you Happy Halloween!
Try these spring onions crab stick buns that contains onions buttery fragrance, a little bit of sweetness of crab stick in the middle, together with the slightly sweet, soft bun.
When Minions get ROUND and FAT!! These macarons are sandwiched with premium dark chocolate and white chocolate ganache. Slurpy!
Loving this light and crispy, with a distinctly buttery flaky pastry as the main character of my whole chicken and mushroom pot pies.
Watermelon as cake? Try out this creative swissroll.
Angry Birds, Angry Pigs, Thomas and Friends, Cars....all these assorted cartoons are my source of ideas to custom make these into cupcakes for Lucas's birthday.
Steamed Buns can be attractive too. Nice to see and nice to eat. Food for your eyes.
The specialty of these bao is that using Otak-otak (- a cake made of fish meat and spices). This give you an unique savoury taste in the combination of soft and fluffy of bao's texture.
I love Jelly Mooncake. Firstly they are less sweet and not oily at all. This signature crystal jelly mooncake is totally healthy for old folks or kids, as it contains of full range of protein and vitamin. If you still prefer the conventional jelly mooncake, you can basically add on another layer of lotus paste or red bean paste in between. The wonders of this jelly cake is that you may add on any of your favourite fruits in it, sweet or sour fruits mix exceptionally well in the jelly.
The ingredients to make this jelly is extremely simple, 4 key ingredients to make this exceptionally stunning look crystal Jelly Mooncake to impress your guests in this coming mooncake festival. I named them crystal mooncake as their transparent skin is shinning and show up the natural colourful fruits filling in it.
- 3 mini Rockitapples
- 1 bowl of salt water
- Few spoonful of Pics Peanut Butter
- 2 TBSP of Anchor Butter
- 1 Ready made pastry puff sheet
- 2 TBSP Kiwi fruits jam (optional)
- Icing sugar for decoration
- Cut apple into half. Use the mini scoop to scoop the apple seed out in the middle. Slice the apple into thin slices approximately 2.0mm and then cut into half again. Soak the slices into salt water.
- Microwave these apple slices in the salty water for 1-2 minutes to soften it. This is for apple to bend it easier later. Set aside.
- Sprinkle some flour on the work surface. Use the rolling pin to roll on the ready made pastry sheet to thinner. Use knife cut into 5 stripes.
- Apply some kiwi fruits jam and peanut butter on top of the pastry sheet.
- Line up the apple slices into 1 row, overlap each apple slices on top of the previous one. Apply some more kiwi jam to stick it properly.
- Fold the bottom of the pastry sheet to wrap around the bottom of apple slices. Make sure there is no gap or loose.
- Roll the pastry from one end into roses shape. Place carefully into muffin pan.
- Bake them in pre-heat fan force oven at 180 C for 20 minutes (depending to your oven).
- Once remove from oven, apply some anchor butter around the pastry to add on some more glaze on the surface.
Self-made gift pack for pineapple tart
- Gelatin 4g
- Water 12ml
- Caster Sugar 50g
- Fresh Milk 50ml
- Fresh Mango 1 piece (half for decoration)
- Pure yogurt 50g
- Fresh cream 125ml
- Fresh custard & cherries (for decoration)
- Mix gelatin with water.
- In separate bowl, blend the half mango. Mix with yogurt.
- Boil the milk with sugar, add on the 1.
- With 3, add on 2 and fresh cream.
- Pour the mixture into cocktail glass/wine glass, refrigerate it at least 2 and half hours.
- Once the pudding is set, decorate it with the other half mango (cut into cubes) and decorate with some fresh custard & cherries. Ready for serving.
1/2 cup Pure white chocolate for snowflakes
Microwave/frying pan with stove
Step 1: Put the white chocolates in the microwave-proof bowl. Heat 1-2 minutes in microwave until melted completely. Remember do not overheat it as they are full cocoa butter.
Nowadays, many bakers use their phones as a tool in the kitchen, and it’s gotten to the point where it’s becoming indispensible. Just this month, celebrity chef Tyler Florence has gone around saying that his Blackberry Passport is the key to his success. Collaborative Cooking has also invented a Cooking Machine that lets chefs prepare meals by controlling the machine with their phones! We could all be enjoying these amazing technological advancements in the future, but we’re getting a little ahead of ourselves.
Right now, that smartphone in your hand could still do more than serve as a tool for taking photographs of your delicious creations. Gaming Realms, owners and operators of Spin Genie, have stated that “There were an estimated 1 billion Smartphone users at the end of 2012, representing 17% of total mobile users”. This number has risen to nearly 1.75 billion, prompting developers to create some excellent apps for use in the kitchen. The Baker App is one such app, delivering exactly what it advertises: “Beautifully designed, with practicality in mind, it is created by people with a passion for serious baking. Basing everything on the Bakers’ Percentage format that any good baker swears by, it can be used in any type of kitchen, no matter how busy or messy, and is adaptable to the needs of anyone from a beginner to a master.”
Most importantly, this app is completely free, “because everyone should be free to bake.” Do you use any other apps when you bake?
- Day 1 : Homemade Kiwifruits Banana Ice Cream (Healthy version) (http://www.hankerie.com/2014/10/homemade-kiwifruits-banana-ice-cream.html)
- Day 2 : Choco Kiwi Mousse Cake (http://www.hankerie.com/2014/10/choco-kiwi-mousse-cake.html)
- Day 3a : Healthy Kiwi Cereal for Breakfast (http://www.hankerie.com/2014/10/healthy-kiwi-cereal-for-breakfast.html)
- Day 3b: Pumpkin Toast with Express Kiwi Jam (http://www.hankerie.com/2014/10/pumpkin-toast-with-express-kiwi-jam.html)
- Day 4 : Halloween Frankeinstein (http://www.hankerie.com/2014/10/halloween-frankenstein.html)
- Day 5 : Improvise Penang Asam Laksa with Kiwifruits (http://www.hankerie.com/2014/11/improvise-penang-asam-laksa-with.html)
- Day 6: Popular Mini Salad Jar (http://www.hankerie.com/2014/11/popular-mini-salad-jar.html)
- Day 7: Homemade Rojak (http://www.hankerie.com/2014/11/homemade-rojak.html)
- Day 8 : Healthy and Colourful Yogurt Parfait (http://www.hankerie.com/2014/11/healthy-colourful-yogurt-parfait.html)
- Day 9a : Kiwi Coulis for dessert (http://www.hankerie.com/2014/11/kiwi-coulis-for-dessert.html)
- Day 9b: Kiwi and Strawberry Cream Puff (http://www.hankerie.com/2014/11/kiwi-strawberry-cream-puff.html)
- Day 9c: Mini Kiwi Popsicle for party (http://www.hankerie.com/2014/11/mini-kiwi-popsicle-for-party.html)
- Day 9d: Kiwi Mochi (http://www.hankerie.com/2014/11/kiwi-mochi.html)
- Day 10: Mini Kiwi Cupcakes (http://www.hankerie.com/2014/11/mini-kiwi-cupcakes-bake-in-15-min.html)
- Day 11: Homemade Kiwi Sushi (http://www.hankerie.com/2014/11/homemade-kiwi-sushi.html)
- Day 12: Kiwi Ball Dessert (http://www.hankerie.com/2014/11/kiwi-ball-dessert.html)
- Day 13a: Homemade Kiwi Jam (http://www.hankerie.com/2014/11/homemade-kiwi-jam.html)
- Day 13b: Homemade French Toast with Kiwi Jam (http://www.hankerie.com/2014/11/homemade-french-toast-with-kiwi-jam.html)
- Day 14a: Traffic Light Salad (http://www.hankerie.com/2014/11/traffic-light-salad.html)
- Day 14b: Kiwi Butter Cake (http://www.hankerie.com/2014/11/kiwi-butter-cake.html)
- Day 14c: Homemade Popiah (Spring roll) with Kiwi (http://www.hankerie.com/2014/11/homemade-popiah-spring-roll-with-kiwi.html)
I love popiah aka spring rolls. Be it fresh or fried. I just love how the different ingredients come together in a wrap just like the Mexican burrito except that you get a sweeter crunch of vegetables that makes you want more and more. When you include the kiwifruits, it even enhance your whole taste buds to the next level.
1 carrot, peeled and shredded
2 tablespoons vegetable oil
Few fresh prawn
Handful of dried shrimp
1 tablespoon soya sauce
1 teaspoon sugar
1/2 teaspoon white pepper
popiah skins ( I bought the ready made one in supermarket)
Sweet soya sauce
- In a large wok, heat the oil. Cook bangkwang and carrots, Stir and cook until soft. Season with soya sauce, sugar and pepper.
- Place the filling mixture in a slow cooker and cook for 1 hour.
- To assemble the popiah, 1 teaspoon of sweet soya sauce, chilli sauce to taste and some fried onion. Put a spoonful of filling and garnish with green kiwifruit cut as desired. Wrap popiah and eat!
- 2 greem kiwis (slices)
- 1 green kiwi (mashed)
- 100g butter
- 100g caster sugar
- 5 large egg yolks
- 120g plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 80ml buttermilk
- 1 tsp vanilla extract
- Preheat oven to 180C. Grease and line a square pan with baking paper.
- Sift flour and baking powder into a bowl.
- Beat the butter and sugar.
- Add the eggs into mixture
- Mix in all the ingredients together.
- Pour into square pan.
- Line the kiwi slices on top of the surface.
- Spoon mixture into mini muffin liners
- Bake in over for 30 minutes until golden brown.
Baby Rocket leaves
For the dressing
1 TBSP lemon juice
2 TBSP Extra Virgin Olive oil
1 TBSP Balsamic vinegar
- Cut all the capsicum and green kiwifruits.
- Arrange them into a round shape.
- Put on the baby rocket leaves.
- Serve with the dressing.
Time flies, today is 13th day of my kiwi challenge. I'm using combination of my previous recipe - Homemade Kiwi Jam with this simple self made french toast at home.
Do you know about Kiwi that can control the weight? The reason being is Kiwi’s low glycemic index and high fiber content means it will not create a strong insulin rush like other fruit with high sugar contents — so the body will not respond by storing fat. Hence this is the best reason to use these fruits to substitute any whip cream as french toast toppings.
This is extremely easy recipe to follow. Prepare this for your love one during weekend breakfast or brunch, he or she will be totally surprised and impressed. Enjoy!
2 large eggs
2 TBSP sweetener milk
2 slices of white bread or wholemeal bread
1 Zespri Green Kiwi (cut into pieces)
Homemade Green kiwi jam (Please refer to my previous post for Recipe and method)
A bit of olive oil (you can opt for butter)
Optional: Maple syrup for dressing
- Beat 2 large eggs in a bowl.
- Mix in the sweetener milk and beat again. Set aside
- Cut diagonal on 4 slices bread.
- Heat up the frying pan and put the olive oil.
- Dip the white bread in the egg mixture, fried them until golden brown colour.
- Garnish with fresh green and homemade kiwi jam onto the bread, spread some maple syrup before serving.
Here is my recipe of Homemade Kiwifruits jam
1 cup caster sugar
1/4 cup of lemon juice
2 tsp jelly powder
- Peel kiwifruits and mashed it with fork into puree. If may also use blender to blend into puree, but remember do not over crush the kiwi seed as you will feel tart taste.
- Sprinkle and mix with caster sugar and lemon juice.
- Pour the mixture onto the hot pot and cook until the liquid dry out.
- Approximately cook for 20 minutes using medium heat, sprinkle the jelly powder on it.
- Until you see the jam look mixture, remove from heat and let it cold down in another seperate clean bowl.
- Once cold, keep the jam in the sterilized jam botol and refrigerate it.
I serve them with fresh raspberries for the whole combination. It brings the vivid colour for your eyes first, and indeed they are delicious too. The method in making these Kiwi ball are same when the traditional making the savoury sushi but the only difference are some of the ingredients are totally varies. What it bring the Japanese rice comes together is the coconut milk. If you could not find the fresh coconut milk from your country, you can always substitute them with UHT coconut cream or heavy whip cream.
For sushi rice,
- 2 cups Japanese rice
- 1 cup water
- 5 tablespoons fresh coconut milk
- 2 1/2 tablespoons sugar
- Zespri Green Kiwifruit
- Fresh raspberries
- Slice the fresh green kiwi as thin as you can
- Cook the Japanese rice in rice cooker.
- After rice cooked, in another pot, combine the rice with water and sugar.
- Leaving the rice to rest, covered for another 10 minutes
- When cool, gently add the coconut milk mixture and mix to combine.
- Use the rice at room temperature.
- Wet your hands, and scope small section of the rice in your palm; and shape into round shape. Optional: If you would like some filling in the kiwi ball, you may stuff the paste or kani inside.
- Decorate with green kiwifruit slice on top of the kiwi ball, and serve together with fresh raspberries.