Hankerie is being invited honourbly as food vendor in Asean Coffee and Art Fringe Event 2013 at Publika (28-29th September 2013)
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.
Happy birthday, bb! Self made birthday cake for my beloved hubby.
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.
The 1st impression of theirs -"Where did you buy this from? And I do not think that I ever see this kind of Macarons outside before?"
This is my first time ever to draw Red Angry Bird on top of my swiss roll, and it's my first hand drawing swiss roll special order too. I'm in cloud nine that the swiss roll tastes as nice as it should be, with the nice decoration which specially order by Zaliha's 3 lovely kids. Glad they all love it; this is the best ever gift for me. See her wonderful comments on my swiss rolls in my Hankerie Facebook's wall.
These airy and fluffy texture Hokkaido cakes are my first creation last week. Purposely baked these batch for my Singapore friends who I visited last weekend. To make these cakes last longer, I omitted the fresh cream inside the Hokkaido cake, they are just plain one. And of course I hope they really like it.
Believe it or not? This super pinkish chiffon cake batter is made from pure red dragon fruit flesh without any food coloring. At first, I thought this colourful batter is different from my Blue Chiffon Cake, at the point when I added the blue pea flowers into the batter last time, the batter changed to "green" colour immediately. In the end, this new creation of red dragon fruit chiffon cake became orange colour blended with red dragon fruit seed after baked. Another disappointment.
If you are like me - love everything in pumpkin, then this is definitely a recipe to try. This pumpkin bread is so natural in yellow colour without any artificial yellow food colouring. Fresh pumpkin also creates a better flavor too. If you really cannot find any fresh pumpkin at this moment (doubt so as Halloween is around the corner), you may change it with canned pumpkin puree.
For this basic bread recipe, kindly refer to my previous post titled "Yam Paste Swirl Bun", substitute the yam paste with fresh pumpkin (boiled until soft), mix with bread dough, rest for an hour and lastly sprinkle the bread top with pumpkin seed after a layer of honey. Bake at 180C for 30 minutes.
Vividly remembered baked this batch of cookies until 4am last week. You must be wondering why I baked until so late. The reason is I started to baked after work and all, it was already 12am. The whole process took me more than 4 hours to complete everything.
For me, I always wish to do something for my friends especially during their special occasions in life such as birthday, wedding, full moon, baby shower, well wishes, anniversary and other celebrations. Ira - a friend of mine was getting married on last Saturday. This is the cookies set that I made for her specially.
Sorry all, the opening is closed now before the due date. No more intake. For those who interested, act faster next time :) See you all during class! Confirmation email will be sent out to those confirmed attendees on nearer date.
To all my Hankerie's friends/fans who actually based at Miri, there is a good news for you now. I will host a one and only one baking session at Miri on 9th October 2011 per requested before I back to KL for good soon.
1.) Japanese Bread loaf (Demo & explain do's and dont's)
2.) One of my favourite cupcakes recipe with frosting (Hands-on & piping guidelines)
3.) One of my easy made cookie (Hands-on)
Followed by my previous contemporary style of mooncake titled "DIY Bunny Mochi Mooncake", it encourages me to make new mooncake creation. For those who does not like traditional mooncake, perhaps this ice cream mooncake is the best choice of you. It is nice to have during this Mid-autumn festive, in the same time as a good dessert for the family to enjoy different way of ice cream.
I believe that everybody heard of Häagen-Dazs ice cream mooncake before and it costs a bomb. Today, I make my hand dirty to make my own Hankerie's Bulla Ice cream mooncake too. If you're ask me what is the recipe of this mooncake, as easy as that, they are only 3 things here - Belgium Dark Chocolate, Bulla's Chocolate Ice Cream and Bulla's Passion Fruit Yogurt ice cream. So sorry that I do not measure the ingredients this time, what you need to do is just fill up the 2/3 of ice cream, and cover it with another layer melted chocolate. Put into freezer and let it set.
Mid-Autumn Festival is around the corner. For me, I prefer contemporary styles of mooncakes instead of traditional mooncakes. On top of that, I strongly believe that any creation should be created with its own unique creativity in order to be different.
Today I try the new creation with the mixture of mochi and snow skin mooncake recipe, and I call it Mochi Snow-skin Mooncake. :) Why this idea came about? In my opinion, it's quite difficult to roll the snow skin to the desired figure in the rolling and shaping process. Indeed this sounds complicated and tedious procedures, once you see the end product, it's absolutely worth it.
Orphans celebrate Mid-Autumn Festival too! We are actually blessed to celebrate with our family, but orphans do not have this luck. Hence, I was thinking to make something for them in conjunction of this festive. Mooncakes, of course!!! It is a must to have it during Mid-Autumn Festival. This is my 3rd visit to Miri's orphanage (see my 1st & 2nd visit -"Handmade Cookies Specially for Orphans" and "Angry Bird Fever" ), all the kids already know me well.
They ran towards me and see what did I bake for them today! Some of them said:
"Oh, this 'Jie Jie' brought us our favorite Angry Bird Cupcakes last time one."
"Hello Kitty Mooncakes!! Yippee"
"Can I eat even I have sore throat??? (asking the care takers)
After 1 week's long break, back to work today, indirectly means I can bake again!!! Today's menu is my fast, easy but delicious chiffon cake.This natural chiffon cake, without any variation or extra taste/colouring. It is full of natural egg fragrance, which indeed taste wonderful (definitely you could not find anywhere outside). If you would like to know more about chiffon cake's variation, you may refer to my previous posts - Cotton-like Chiffon Cake or Blue Chiffon Cake
- Any blog entry relates to natural colour bakes is eligible to link to. (Definition of natural colour means no added artificial food colouring, the sources of colour origins from any kind of food in your ingredients)
- The entries are accepted up to 31st September 2011, any archive blog entries are welcome too. (No limits per blogger)
- Link the logo (right) to you blog entries, copy paste the HTML code below into your blog.
- Submission: Click on the link below to link your entries, alternatively send email to me at email@example.com if you have any queries.
Hope to see your participation soon. For non blogger, you may "like" the recipe that you like too.