

I'm submitting this post to my hosted Aspiring Bakers #21: Gluten-Free Bakes (July 2012)
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.
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.
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.
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.
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.
Aspiring pastry homebaker and cake artist. Foodie. Currently self-taught in baking. Learns through reading, experimentation and practice.