Apple Peanut Rosy Tart

Best treats for Mother's day, show your rosy love to her!

Japanese Crystal Jelly Mooncake

4 key ingredients to make this exceptionally stunning look crystal Jelly Mooncake

Baked Rugby Mooncake (aka Kluang Mooncake)

First trial to bake this rugby-shaped Mooncake which is extremely famous at Kluang Johor.

Designer Koi Fish Snowskin Mooncake

A little, delectable and colourful koi fish mooncake appears to capture a lot of people's attention.

Bunny Mooncake

Bunny is always the animal who represent in Mid-Autumn Mooncake festival.

Designer Animal Mooncake

I'm making "out of tradition" mooncake whereby no Chinese or tradition pattern on top of the round flat mooncake.

Popular Mini Salad Jar

All the ingredients are served fresh, mix together with some greens, tomatoes and fruits.

Hankerie goes retail!

Hankerie has gone to next stage, selling all her bakes in public - Bangsar Shopping Complex for an event.

1st Runner up in AFC Foodie Face Off

Hankerie won as 1st runner up in Asian Food Channel (AFC) foodie face off competition.

Hankerie on Magazine!!!

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.

Minion in Halloween series

Minions army wish you Happy Halloween!

Homemade Spring Onion Crab Stick Buns

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.

Fat and Round Minion Macarons

When Minions get ROUND and FAT!! These macarons are sandwiched with premium dark chocolate and white chocolate ganache. Slurpy!

Chicken and Mushroom Pot Pies

Loving this light and crispy, with a distinctly buttery flaky pastry as the main character of my whole chicken and mushroom pot pies.

Watermelon Swiss Roll

Watermelon as cake? Try out this creative swissroll.

Another ideas for your fondant Cupcakes

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 Rose Buns

Steamed Buns can be attractive too. Nice to see and nice to eat. Food for your eyes.

Steamed Bao with otak-otak and luncehon meat crabstick filling

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.

Fresh Red Dragon Fruit Pandan Swiss Roll



Merry Belated Xmas! This is the late post after the Christmas. Would like to bake something fast, easy, simple and delicious for the guest. Suddenly remind me about the swiss roll :)

I've combined Xmas colour into swiss roll - green and red without using any artificial colouring. Hence, I'm using pure pandan extract as green and fresh red dragon fruits as red (red dragon fruit is the best ingredient to made this colour happen). Glad that it's so convenient to find this fruits in Malaysia. Lastly, roll them into swiss roll, combine for this festive.


Place them on the Christmas theme plate, make them even more festive for this season. Undeniably your guests will love this idea but not only enjoy the delicacy.

Lay these red dragon fruits into rows and roll them into swiss roll




Recipe
  1. half fresh red dragon fruit (cut into cube)
  2. 2 tsp Pure pandan extract (you may substitute this with 1tsp pandan paste)
  3. Basic swiss roll (refer to my previous post - vanilla swiss roll)
Method
  1. Same method as my previous post - vanilla swiss roll
  2. Replace vanilla extract into pandan extract.
  3. Cut red dragon fruits into small cubes while baking the pandan swiss roll in the oven.
  4. Cool the swiss roll after baked. Lay these cut fruits on top of whipped cream and roll it.
  5. Refrigerate it and ready for serve.

Healthy Edible Christmas Tree


12 more days to go for Christmas. Time really flies. I still vividly remember that I was celebrating last year Christmas in Brisbane Australia, but I felt like it was only few months ago. The Christmas atmosphere in KL indeed differs from Australia, you basically can only feel the season preparation in shopping mall but not anywhere else outside.

In Xmas last year, I invented a lot of creative Christmas bakes but mainly are on cakes and swissroll. In order to make a difference for this year, I make these "fake Croissants" and build my own version of edible Christmas Tree. Well, you must be wondering why I called it as fake croissant. In fact, I'm just making the normal sweet bun and stuff it with luncheon meat, then roll it by using making croissant shape method. What a surprise when the bread texture inside is swirling just like croissant, the only difference are they are not oily at all as well as not flaky as croissant. Of course, the effort and time will be saved so much because you do not need to roll the dough and incorporate the butter into layers.



Once you take a bite, your mouth would be bursting with the juicy, salty taste of luncheon meat, together with the slightly sweet, soft bun.



For making bread, I usually omit those artificial bread softener. Hence, I prepare the Gelatinized Starch (Yukone method, also known as Water Roux, 汤种) and incorporate into bread dough. This Japanese method is using 1:5 ratio, in other words, 1 cup of flour and 5 cups of water. As for me, sometimes I will still change it accordingly as Malaysia's weather is more humid and naturally our flour is more damp.

See my inner bread texture.


Hidden Dragon Crouching Tiger Cake



I love making cakes that are a bit different but with cakes I always seem to revert back to my old favourites. I will always experiment with cupcakes, but cakes? No. Don't ask why, I think I just like the traditional choices and flavours such as chocolate or coffee cake. And also, I do not like the conventional round cupcakes look, I made into squarish cake instead - dare to be different.

Oh well, I name this cake as "Hidden Dragon Crouching Tiger Cake" as you wont know there are hidden strawberries inside the cake based on the look outside. In fact, these cakes are Mocha Chocolate square cakes with fresh strawberries inside.


These melt-in-mouth cakes with their soft, mousse-like centre are a truly decadent treat. Serve them with a cup of coffee when you need a pick-me-up or savour them for dessert. Of course, do not forget about the fresh strawberries after each bites.

Decorate another strawberry on top before serving




Recipe
  1. 9 OZ dark chocolate
  2. 100g caster sugar
  3. 3 eggs
  4. 75g plain flour
  5. 50g Butter
  6. 1tsp baking powder
  7. 1 cup freshly brewed espresso
  8. optional strawberries
Method
  1. Preheat oven to 160C.
  2. Break the chocolate into small pieces and melt them.
  3. Add on butter into melted chocolate. Remove from heat and cool down.
  4. Stir in the sugar, beat in the eggs, one at a time.
  5. Sift the flour over the mixture, then fold in.
  6. Stir in the espresso.
  7. Divide the mixture into 12 square pans (depends on your pan size).
  8. Bake for firs 5 minutes, remove from oven, put whole strawberry into center of the cake.
  9. Put them back into oven. Continue to bake approximately another 10 minutes until skewer is clean when you remove out.
  10. Cool down. Decorate with fresh strawberries on top when serving.

    The Little Mermaid (Ariel) fondant cake



    I must admit, I was a bit worried initially about it as making a human form out of fondant is not as easy as making an animal or Angry Bird. This is a special request by Sophie that she has changed her favourite recently from Angry Bird to this little mermaid. Therefore, she hopes to have this little mermaid as her main character on her 4th years old birthday cake. I took on this new challenge since I've made the other cake with Angry Bird Space series, her 2nd birthday cake will be brand new idea. Believe it or not? I spent 1 whole day to finish the whole cake. Gratefully that Sophie and the mum loves this cake and design.


    In here, I would like to share some tips and tricks on making this little mermai.  I made her head by rolling a small ball.  Pinch the nose out, and form the eye sockets, forehead, and cheekbones. Then, shape the chin and the mouth. Handle it with care so you don’t deform the head!  To make the torso, roll a proportionate amount of fondant into a teardrop shape. Flatten out the small end to form the waist. The thicker part will be the shoulders.  Then make the bikini with some purple fondant, shape it to look like shells and attach it to the torso with some water.  To make the arms, roll 2 same sized balls.  Then roll each ball into arms with one end thinner than the other. Bend the arm into whatever pose you like and then shape the wrist and hand. To make Ariel’s tail, roll some green dough into an elongated tear drop shape and make the fins at the end.  You can bend the tail or leave it straight.

    Angry Bird Space Fondant Cake



    This is my most recent Angry Bird Series cake - Angry Bird Space. Specially baked for Sophia who ordered 1 year ago since I last left Miri time. This year, again her lovely mum ordered 2 big cakes. Time flies, I still vividly remembered her last year's birthday cake in my blog post - 1st Ever Angry Birds Birthday Cake. Definitely I will miss her since the whole family moving to Brisbane soon, doubting can make for her 5th years old birthday cake next year.

    What I love with the Angry Birds game is that they always keep on changing and try to make their game fresh. This also allows me to make different versions of Angry Birds Cake. Perhaps my next Angry Bird series cake will be the recent Star Wars Series. Stay tune.


    In the midst of decorating the cake.

    Almond Cream Puff with Raspberries Cream




    Instead of stuffing with a traditional cream filling, I've improvised these versatile and tender pastry puffs with a little bit sour raspberries cream. Also, by using some almond, it will add on the crunch of the combined tasting as well.

    Raspberries are a symbol of decadence–not basic nutrition. Since they’re such a small, low-calorie food, hunter gatherers used to discard these. They weren't even cultivated until the sixteenth century (that’s pretty late in the game for food cultivation).  Even then, they were used for their medicinal qualities.  Like rhubarb, raspberries didn’t really make it famous for baking until the early 19th century, so again, I think we can call these some pretty revolutionary berries.


    These cream puffs attempt to capture the essence of the sweet fruit and serve them in a way that is more commensurate with our modern palates: add some cream and sugar and stuff them in a light and buttery pastry.  Need I say more?
    Topping some icing on top for decoration



    Lemon & Almond Cake





    It has been quite a while that I was idle in blogging. The hectic KL life, my Hankerie's kitchen renovation plus so many cake orders over the weekend, until now I've some time to spend on my Hankerie's website. Apologize to my beloved readers and followers. Indeed I have plenty of emails to catch up.

    Today, I'm going to teach on this healthy rapeseed oil made lemon and almond cake. You’ll be impressed here because I’ve actually done my homework.  It has:

    1. the lowest saturated fat content of any oil (6.6g/100g, compared to 14.3g for olive oil and 54.8g for butter)
    2. very high levels of Essential Fatty Acids (ten times the Omega 3 of olive oil)
    3. a natural source of vitamin E*.

    Topping some icing on top to even out the sourness of the lemon



    Teochew Spiral Mooncake (Natural Pandan flavour)


    Happy Mid-Autumn Festival!!! This is absolutely my favorite baked mooncake - Teochew Spiral Mooncake (Pandan Flavour). You cannot see the green colour vividly as I'm using the real pandan extract but not the artificial pandan essence or paste in the oil dough.

    Teochew style mooncake consists of layers of mooncake skin similar to puff pastry, just like our curry puff but it's not cooked by deep fried, using baked method for healthier style of cooking. The spiral mooncake uses a combination of an oil based and a water based dough rolled together, then sliced and carefully wrapped over your choice of filling. This teochew style flaky mooncake is usually made with yam paste filling.  Since I've left over lotus paste, I finished up all lotus paste in this spiral mooncake.  I learned how to make this flaky pastry during my croissant experiences.

    Poppy Seed Hokkaido Cake



    Hokkaido Cake is always my top favourite breakfast list. Looking at its miniature size, filled in with creamy whipped vanilla cream, every single mouthful of bites makes a wonderful finishing as well.

    If you're looking for this wonderful treat and lazy to bake, you can now make your order via email here. The location only available in KL or Klang Valley area (Malaysia). Sorry for my Australia's friends.

    Hankerie's new product - Poppy Seed Hokkaido Cake with vanilla cream



    Rainbow Macarons



    Rainbow!! Everybody for sure to shout it out loud whenever see it appear in the sky. When it transforms into  macarons, it gives me the feeling of "double happiness". One happiness is looks so nice, another happiness is taste nice :).

    My friends were asking me on how to do all these 7 colours with one batch of macaron, the technique is just as simple as start with lighter colour first. Imagine drawing on the drawing block, how you can mix the colour on the colour palate. It applies the same method into bakes as well.

    Since moving back from Australia, I'm still waiting for Hankerie's kitchen to be ready full-blown in 2 weeks time. My hand and brain starts itchy to bake, feel uneasy day by day. No cake or pastries to eat every morning, indeed suffering.

    Chocolate cream and vanilla cream filling for rainbow macarons



    Gluten-free Blueberries & White Chocolate Muffins



    I love eating the blues, and loving every minute of it! After leaving Australia, I miss all my fresh blueberries over there, even the frozen one taste so good before or after baked. Back to KL, it's indeed difficult to find even frozen blueberries, as well as more pricey than I used to buy before. I've no choice but still buy it  Even as I can't find a more versatile berry that lends itself beautifully to all sorts of dishes, be they snacks, mains, desserts, mix in ice cream or just grabbing a handful plain and enjoying while reading my cook book.

    In regards on the perfect combination of taste, I decided to add on a little bit of sweetness into this blueberries muffin. Just add on one white button chocolate at the middle of the muffin center prior baking. Once baked, it will be a little bit gooey inside.

    Due to gluten-free flour, you may see this muffin not as fluffy as the normal muffin. I've substitute the butter with canola oil in order to have healthier breakfast each day. :)



    Vegemite Fruity Macarons



    Vegemite in macarons? In doubts that you ever taste before or in other words you do not even know there is vegemite inside macarons. The taste is so unique, salty and sweet with macarons shell, the combination definitely give you a blast. I've done the several eating tasting with few of my friends in Australia last 2 weeks ago, nobody can guess the ganache actually contains of vegemite. The idea came from the toast with vegemite, since I came to Australia, that's was my first time in my life knowing that Australian likes to eat vegemite in toast. Unlike Asian, we normally eat this vegemite or rather Bovril with plain porridge. 

    Followed from my previous post - Dressing Up Macarons, I discovered that a need to add on some saltiness into macarons. With the combination of raspberries's sourness, sweetness of macarons shell, the vegemite makes such a wonderful job to blend them together. Believe it or not, the vegemite taste is fully covered, it taste more to saltiness of caramel sometimes. 

    Sprinkle some poppy seeds on top of macarons, make the tasting more enjoyable.

    If you opt for more natural fruity sweetness, you may substitute raspberries to blueberries or combine both together.



    Orange Swiss Roll



    Creativeness is always Hankerie's trademark. Followed up from my previous post - watermelon swiss roll, I've gotten an overwhelm comments and feedback. Today I've made swiss roll again with the slightly reduced sugar recipe with same technique, rolled them into orange look recipe but taste like vanilla swiss roll. Your taste bud is greatly confused by both looks and taste together.

    About the whipped cream, in order to obtain the extra smoothness, I've filtered out the raspberries seed and mix the crush seedless raspberries into cream.

    By using melted white chocolate, detail out the orange look swiss roll.


    I guess for my next creative swiss roll idea, some other taste will be mixed into these swiss roll look or perhaps make it into the same taste as its look.

    This two tone colour swiss roll make them look like orange flesh for the first step.



    Sugar-reduced Berries Yogurt Cupcake



    Followed up from my gluten-free bakes series, here comes the healthy series - sugar reduced. These berries yogurt cupcakes are my enhanced version of my previous post - Fresh Australian Mango Cupcakes. The only two differences are substitution of the mango into strawberry puree and reduced at least 30% of sugar. I omitted the 1TBSP sugar for the toppings as the natural strawberry yogurt yields natural sweetness from the strawberry fruits itself. 

    Oh, yum!! Berries always match perfectly with cakes. A sensational of sweetness with eggy smell of cakes. With a cup of hot brew coffee, that is my wonderful daily breakfast. Have a bite and enjoy.

    Various type of berries as cupcakes topping


    Black berries and raspberries are more sourish fruits than the rest of berries. If you're not a sweet person, you may have these wonderful treats. If you opt for sweeter taste, blueberries and strawberries will be the better option.

    This wonderfully frozen berries came handy when out of the fruit season. Use whatever is in season if you can, or whatever you happen to have in the freezer.



    {Round-up} Aspiring Bakers #21: Gluten-Free Bakes (July 2012)

    Time flies. End of July!!! Here comes the round-up of Aspiring Bakers #21: Gluten-Free Bakes (July 2012) with the fabulous 20 creative entries of this event even though it's the tough one. I've received couple of emails on this theme, some really did appreciate this baking idea as their family member do have gluten problem and some even look for the gluten-free baking class. So sorry that I'm not base in Singapore. Hopefully this round-up can be source of ideas for these gluten-free diet people.

    Anyway, thanks to every enthusiastic bakers & newbies who made this event a success. Check out all these fantastic entries by clicking into these links. I strongly believe you will definitely use these collection for healthier bakes option. Happy surfing. Refer to the bottom for one of the non-blogger's gluten free recipe as well.

    #1. Gluten-free Pancakes with fresh berries - by Hankerie#2. Dark 'Rye' Bread - by Peng #3. Sugar Free & Gluten Free Chocolate Oat Cookies - by Peng

    #4. Gluten Free Banana Oatmeal Muffin - by Kimmy #5. Delicious Homemade Gluten-Free Bread - by Hankerie #6. Cassava Cake with Banana and Chocolate Drizzle - by Sammie




    #7: Japanese Cotton Marble Cheesecake - by Vivian Pang#8: Black Sesame Marble Cheesecake(Gluten Free) - by Vivian Pang#9. Gluten-free Flower-shaped Chocolate Cake - by Hankerie




    #10. 2-Ingredient Crepe - by Samantha#11. Gluten free banana chiffon cake - by Annadina #12. Gluten Free Coconut Checkerboard Brownies - by Alice



    #13. Flourless Baked Cheesecake - it's gluten-free as well! - by Hankerie#14. Gluten Free Steamed Brownies - by Alice#15. Gluten-free Cherry Cheesecake - by Hankerie





    #16. Gluten Free Cheese Oatmeal Cookies - by Alice #17. Friands - by Vannessa Lee#18. Gluten Free Pancakes - by Alice



    #19. Irresistible strawberry gluten free vanilla cupcake - by Hankerie#20. Wheat free lemon meringue pie - by Hazel Chan





    Welcome to Hankerie!

    Adding Life to Food.

    All of our bakes are home-baked by using only the freshest ingredients. We have own creations and and decorate them by handmade with love and care. Feel free to contact us at hanker@hankerie.com for a detailed quote. Location only available at Sydney now.