Hankerie

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.

Snoopy Chocolate Swiss Roll


It's time to back to work after 1 month's long leave to focus on my Hankerie. Today, I'm not going to write a long blog of my Snoopy Chocolate Swiss Roll. This is 100% free hand drawing artisan swiss roll. Stay tune for next few blog post, I am going to reveal more creations.

For my previous Snoopy Green Tea Swiss roll, you can refer here.



                    Hankerie's Kiwi project went live & 1st VBlog!!!


                    Yippe! Completing my 14 days Zespri Kiwi challenge 2013. Feel free to follow my own created recipes below, all about Kiwi! Do follow us in Facebook, Instragram, Twitter and PInterest too!

                    Also, I've included a bonus recipe which is Sparkling Kiwi drink that I've made into a video in Youtube. Check this out.

                    1. Day 1 : Green Kiwi Tart (http://www.hankerie.com/2013/08/green-kiwi-tart.html)
                    2. Day 2 : Sun Gold Kiwi Swiss Roll (http://www.hankerie.com/2013/08/sun-gold-kiwi-swiss-roll.html)
                    3. Day 3 : Green Kiwi Seafood Spaghetti (http://www.hankerie.com/2013/08/green-kiwi-seafood-spaghetti.html)
                    4. Day 4 : My tanned Minion birthday cake (http://www.hankerie.com/2013/08/my-tanned-minion-birthday-cake.html)
                    5. Day 5 : Minions Swiss Roll with green Kiwi filling (http://www.hankerie.com/2013/08/minions-swiss-roll-with-green-kiwi.html)
                    6. Day 6: Homemade Kiwi Soya Beancurd Pudding (Tau Hu Fah) (http://www.hankerie.com/2013/08/homemade-kiwi-soya-beancurd-pudding-tau.html)
                    7. Day 7: Minion and Evil Minion Swiss Roll with sun gold Kiwi filling (http://www.hankerie.com/2013/08/minion-and-evil-minion-swiss-roll-with.html)
                    8. Day 8 : Green Kiwi Macaron (http://www.hankerie.com/2013/08/green-kiwi-macaron.html)
                    9. Day 9 : Kiwi French Toast (http://www.hankerie.com/2013/08/kiwi-french-toast.html)
                    10. Day 10: Kiwi Popsicle (http://www.hankerie.com/2013/08/kiwi-popsicle.html)
                    11. Day 11: Three layered Kiwi Pudding (http://www.hankerie.com/2013/08/three-layered-pudding.html)
                    12. Day 12: Kiwi Pizza (http://www.hankerie.com/2013/08/kiwi-pizza.html)
                    13. Day 13: Hankerie Kiwi Cream Puff (http://www.hankerie.com/2013/08/hankeries-kiwi-cream-puff.html)
                    14. Day 14: Hankerie signature Kiwi Moonlight Mooncake (http://www.hankerie.com/2013/08/kiwi-mooncake-moonlight-mooncake.html)

                                      Kiwi Moonlight Mooncake


                                      Time flies. Today is my last day of Zespri Kiwi challenge, mark my Kiwi project Go live date. It has been "fruitful" 2 weeks, fruitful due to plenty of kiwis in my daily diet consumption. In these 14 days, I realized that kiwi fruit not only as dessert, but it can be served in any kind of format of the food and bakes. Versatile to well match or complement with anything. The unique sourness and sweetness, can be only uniquely find in kiwi fruit.

                                      For my last day of challenge, I've created my Kiwi signature dish throughout this kiwi project journey. This is my Kiwi mooncake aka moonlight mooncake. The reason of moonlight is, I love the transparency of the jelly, fresh slices of green kiwi and sungold kiwi reflected its light through the jelly wall. You can straightaway tell which one is green kiwi mooncake or sun gold mooncake. Can you guess the following, which one is green and which one is yellow sun gold?


                                      I did quite a lot of series mooncake before, in fact I still prefer jelly mooncake. First is that less sweet and not oily at all. This signature kiwi 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.

                                      Wish all my readers and followers Happy Mid-Autumn Festival 2013 in advance first.


                                      Cut into half and see the texture of each layer.

                                      Lotus-look Sun Gold Jelly Mooncake

                                      Lotus-look Sun Gold Jelly Mooncake

                                      Koi Fish Sun Gold Jelly Mooncake

                                      Here is my Hankerie's recipe on this Homemade Kiwi Mooncake (Moonlight mooncake)

                                      Ingredients

                                      Kiwi mixture layer A
                                      1. 1 Zespri Green kiwi (cut into pieces)
                                      2. 1 cup water
                                      3. 3TBSP sugar
                                      Fresh kiwi layer B

                                      1. 2 Zespri Green kiwi (cut into slices)
                                      2. 1 Zepsri Sun Gold kiwi (cut into slices)
                                      Milky layer C

                                      1. 1/2 cup of fresh milk
                                      2. 1/2 cup of condensed milk
                                      3. 1 vanilla pod (scrap the seed)
                                      4. 2 stalks pandan leave
                                      Jelly layer
                                      1. 2 cups water
                                      2. 5g jelly powder
                                      Method
                                      1. For kiwi mixture layer A, blend one of the green kiwi in a blender.
                                      2. Put water and sugar in a pot. Heat up and stir into combined. And then lastly add on the kiwi mixture. Set aside.
                                      3. For fresh kiwi layer B, just cut all the kiwi into slices. Set aside.
                                      4. For Milky layer C, mix all the milk, vanilla pod seed and pandan leave in a pot, bring to boil. Strain the mixture into a bowl.
                                      5. For Jelly layer, cook the jelly powder together with water, bring to boil. Separate into half. each cup pour into kiwi mixture layer A and milky layer B separately.
                                      6. Pour the kiwi mixture layer A into mooncake mold first, follow by fresh kiwi slice. Let it set in the fridge for couple of minutes.
                                      7. Pour the milky layer into mooncake mold, and set again in fridge.
                                      8. Remove the mooncake from mold. Ready to serve with some fresh mint leave.
                                      If you're interested on more or other type of mooncakes recipe, kindly refer to my previous posted blog about Mooncake

                                                        Hankerie's Kiwi Cream Puff


                                                        Today is my 2nd last day of 14 days Kiwi challenge. I'm making French Choux Pastry - Kiwi cream puff. Instead of stuffing with a traditional cream filling, I've matched these versatile and tender pastry puffs with pure custard cream and a little bit sourish green kiwi cut. Indeed, the freshness of the kiwi fruits complement the sweetness of the pure vanilla custard cream.


                                                        These cream puffs attempt to capture the essence of the kiwi fruit and serve them in a way that is more commensurate with our modern palates: add some custard cream and sugar and stuff them in a light and buttery pastry.  Need I say more? See how my foodie who enjoyed this Kiwi cream puff.

                                                          I love to see how my choux pastry bake in the oven, transfrom from batter into big fluffy puff.


                                                          Hot from oven


                                                          Here is my Hankerie's recipe on this Kiwi Cream Puff

                                                          Ingredients
                                                          Choux Pastry

                                                          1. 1/2 cup flour
                                                          2. 2/3 cup water
                                                          3. 1 tsp vanilla extract
                                                          4. 1/4 cup butter
                                                          5. 1/8 tsp salt
                                                          6. 2 eggs, beaten
                                                          Cream Filling & Topping

                                                          1. 1 cup custard cream with vanilla seed
                                                          2. 1 Zespri green kiwi
                                                          3. Optional icing sugar
                                                          Method

                                                          1. Preheat oven to 180C. Sift flour and salt into a bowl.  Place water and butter in a saucepan and heat until melted.  Next, raise heat until the mixture boils and them remove from heat.  Add the flour and beat quickly until you have cohesive mixture (be sure not to overbeat or the mixture will become oily).  Leave the mixture to cool slightly.
                                                          2. Slowly add the beaten eggs a little bit at a time until the mixture is thick and shiny (you probably won’t need all of the egg).  Place in a pastry bag.
                                                          3. Dampen two parchment lined baking sheets with cold water. Pipe ping-pong ball sized onto the paper put some almond as toppings and bake immediately until choux is lightly browned (about 15-25 minutes). Set aside to cool.
                                                          4. Spoon custard cream into a pastry bag.
                                                          5. Punch a hole in the choux or cut into half and fill choux with cream using pastry bag. Garnish with green kiwi cut and dust with icing sugar; serve and enjoy!

                                                            Kiwi Pizza


                                                            Kiwi Pizza! Yeah, correct! It is a kiwi pizza. A totally brand new idea to transform my today's kiwi into savory dish. Surprisingly, these fresh green kiwi turn up sourish after baked, and complement to the sweet baked pineapple. In this case, you can reduce the amount of tomato as after baked Kiwi taste is as sour as tomato too.

                                                            In conclusion, this Kiwi pizza contains full flavour, in range from sweet, sour to salty (from cheese). This will be included into my new recipe book :)


                                                            During my food research today, I found an article is extremely interesting called  Kiwifruit and Latex Allergy.

                                                            "Like avocados and bananas, kiwifruit contain substances called compounds that are associated with the latex-fruit allergy syndrome. There is an evidence of the cross-reaction between latex and these foods."

                                                            If you have a latex allergy, you may very likely be allergic to these foods as well. Processing the fruit with ethylene gas increases these enzymes, means to cook or bake it; organic produce not treated with gas will have fewer allergy-causing compounds. In addition, cooking or baking the kiwi deactivates the enzymes.

                                                            Hrm..indeed this is an interesting finding.

                                                            Here is my Hankerie's recipe on this Zespri Kiwi Pizza

                                                            Ingredients

                                                            Pizza dough:
                                                            1. 254g bread flour
                                                            2. 1/2 tsp table salt
                                                            3. 3 tsp sugar
                                                            4. 170g water
                                                            5. 1 tsp instant dried yeast
                                                            6. 1 1/2 TBSP extra virgin olive oil
                                                            7. 1/2 tsp table salt
                                                            8. 1/2 TBSP fresh milk

                                                            Toppings:

                                                            2 Zespri Green Kiwi (Cut into pieces, you can substitude one green kiwi with Sun Gold Kiwi)
                                                            1/4 pineapple, peeled, cut into pieces
                                                            100g chicken breast (Fried the chicken with some tomato sauce first)
                                                            1 onion
                                                            4TBSP paste tomato sauce
                                                            1 big Tomato (Cut into pieces)
                                                            1/2 cup of  shredded mozarella cheese
                                                            Some Italian herbs (I used my home grown fresh basil leaves)

                                                            Method
                                                            1. Sieve pizza flour, sugar & salt twice, make it a well shape.
                                                            2. Pour in the yeast & water into well.
                                                            3. Slowly mix it.
                                                            4. Add on the olive oil and milk, mix it until smooth.
                                                            5. Cover the dough with damp cloth. Let it proof for at least an hour.
                                                            6. After an hour, test the dough with finger. Sprinkle some flour on the counter, roll & make the dough into half and make to the round shape (with 0.5cm - 1cm thick) to fit into 10-inch round baking tray. You can make it into 1 big square pan.
                                                            7. Let it rest for another 15 minutes. 
                                                            8. Spread the pasta tomato sauce. Sprinkle the chicken, onion, kiwi fruits, pineapple, tomato, mozarella cheese & italian herbs.
                                                            9. Bake at 200C for around 15 minutes (depends on your oven, I am using full-forced fan oven)
                                                            Interested to see my other recipe of the pizza, you may refer to my previous post titled "Hawaiian pizza - made in OZ"


                                                            Three layered Kiwi Pudding


                                                            Thinking to make another kiwi dessert on my 11th day of Kiwi Challenge. During my previous "oversea" assignment in Miri, I always fond of this local interesting drink called "Three layered milk tea". I improvise this special drinks into upside down three layer soya pudding instead of soya milk. In order to make this prominent layer of the drink, I decided to make my soya milk into pudding and then layered it with one layer of Sun Gold Kiwi pure puree and the other layer with Green Kiwi pure puree.

                                                            This is quite similiar to my previous post titled "Homeade Kiwi Soya Beancurd Pudding", the only difference is I'm using soya milk powder to make the pudding instead of using the ready made soy milk packet. The result turns out nicer, richer with soy bean taste. Give it a try.

                                                            Here is my Hankerie's recipe on this Homemade Three layered Pudding

                                                            Ingredients
                                                            1. 45g soy milk powder (instant)
                                                            2. 350ml hot water
                                                            3. 5g gelatin powder
                                                            Layered Puree
                                                            1 Zespri Green kiwi (cut into pieces)
                                                            1 Zepsri Sun Gold kiwi (cut into pieces)

                                                            Method
                                                            1. In a medium sized bowl, mix soy milk powder and hot water. Whisk them until fully combined.
                                                            2. Add on the gelatin powder.
                                                            3. Strain mixture and pour over the individual pudding jar.
                                                            4. Refrigerate them at least 6 hours and above.  
                                                            5. In the meanwhile, use hand blender to squash the kiwi into puree separately. Set aside.
                                                            6. To serve, put the sun gold kiwi puree into pudding jar and follow by the green kiwi puree.

                                                                              Kiwi Popsicle


                                                                              During this hot and humid weather, holding and enjoying own made Popsicle is extremely lucky. For my 10th day Kiwi Challenge, I utilize 2 type of kiwi for making them into fresh fruits pop that definitely you cannot buy from any where else.

                                                                              The recipe for fruit pops is simple: take one or more ripe kiwi, add honey and water in a blender. Then pour in molds. If you make too much for your molds, you can refrigerate it for a day or so until you or your kids eat a few and the space is available.  The options and flavors are limited only by your imaginations — almost anything liquid that you want to eat frozen on a stick. As with all experimentation, I ended end up with this kiwi Popsicle. I also imagine to eat frozen sun gold kiwi fruit, hence I slide them and put them directly into pop mold.

                                                                              The green kiwi recipe can be used with many other fruits, as long as the volume of fruit stays relatively similar — and feel free to add more honey if the kiwi too sour.


                                                                              The green kiwi is simply bursting with vitamin C, fibre and antioxidants. One Zespri Green kiwi contains more fibre than four sticks of celery and more vitamin C than an orange. And due to its low pH value, the vitamins do not deteriorate during storage. Even we put into freezer, the vitamin still remains.


                                                                              Here is my Hankerie's recipe on this Kiwi Popsicle

                                                                              Ingredients
                                                                              1. 2 TBSP Manuka Honey
                                                                              2. 1/4 cup warm water
                                                                              3. 4 green Kiwi
                                                                              4. 1 sun gold Kiwi
                                                                              Method
                                                                              1. Put one slice of cut sun gold kiwi in each of the ice pop molds
                                                                              2. Dissolve manuka honey  in warm water; pour into blender pitcher. Add fresh green kiwi pieces into blender; blend until smooth.
                                                                              3. Pour green kiwi mixture into ice pop molds to about 1/3 inch from the top.
                                                                              4. Freeze until completely solid, about 6 hours.

                                                                                                Kiwi French Toast


                                                                                                Time flies, today is 2nd day of Hari Raya and also the 9th day of my kiwi challenge. I'm using combination of kiwi fruits today - Sun Gold and Green to match together with this simple self made french toast.

                                                                                                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 maple syrup or sweet cherry or strawberry as french toast toppings.

                                                                                                This is extremely easy recipe to follow. Prepare this for your love one during weekend breakfast, he or she will be totally surprised and impressed. Enjoy!


                                                                                                Here is my Hankerie's recipe on this Zespri Kiwi French Toast

                                                                                                Ingredients

                                                                                                2 large egg white
                                                                                                4 TBSP sweetener milk
                                                                                                4 slices of white bread or wholemeal bread
                                                                                                1 Zespri Green Kiwi (cut into pieces)
                                                                                                1 Zespri Sun Gold Kiwi (cut into pieces)
                                                                                                A bit of olive oil (you can opt for butter)

                                                                                                Method
                                                                                                1. Beat 2 large eggs in a bowl.
                                                                                                2. Mix in the sweeter milk and beat again. Set aside
                                                                                                3. Cut diagonal on 4 slices bread.
                                                                                                4. Heat up the wok and put the olive oil.
                                                                                                5. Dip the white bread in the egg mixture, fried them until golden brown colour.
                                                                                                6. Garnish with fresh green and sungold kiwi onto the bread, spread some sweetener milk before serving.

                                                                                                Green Kiwi Macaron


                                                                                                Selamat Hari Raya to all Muslims friends. In conjunction of Raya & my 8th day Kiwi Challenge, I've made these green kiwi macaron to celebrate this great festival. My idea inspiration came from Zespri green kiwi, when cutting the kiwi into half, you will get this visual. From the lighter greenish in the middle and surrounded with black seeds, that's how the green kiwi flesh looks like. This inspired me to make them onto my Kiwi Macaron, not only looks like green kiwi but also taste like kiwi flesh at the middle of chocolate ganache.

                                                                                                Here you go, another great Kiwi recipe in Macaron. Trust me, definitely you will not feel so sweet when finish this macaron.


                                                                                                My Zespri Kiwi mascot also would like to camouflage inside green kiwi macarons, their colour exactly the same :) 


                                                                                                Here is my Hankerie's recipe on this Zespri Green Kiwi Macaron

                                                                                                Ingredients

                                                                                                2 large egg white
                                                                                                1/2 cup ground almond
                                                                                                1/2 cup icing sugar
                                                                                                1/4 cup superfine sugar
                                                                                                1/2 tsp edible green colour
                                                                                                Kiwi fresh cream (made from fresh Zespri Green kiwi, fresh cream and white chocolate)
                                                                                                Some black sesame seed (as decorated as Kiwi seed)

                                                                                                Method
                                                                                                Preheat oven to 150ºC.
                                                                                                1. Finely ground almonds & icing sugar in a blender. Strain the mixture.
                                                                                                2. Beat the egg white with mixer. When they start to stiffen, gradually add the superfine sugar, beating constantly.
                                                                                                3. Add the edible green colour.
                                                                                                4. Strain the almond sugar mixture over the beat egg white and fold together.
                                                                                                5. Fill the mixture into piping bag and pipe into green circle.
                                                                                                6. Use the lighted green colour batter to pipe in the middle
                                                                                                7. Sprinkle some black sesame in the middle.
                                                                                                8. Dried for few minutes and bake it around 10-12 minutes.
                                                                                                9. Cool them down and remove by using spatula.
                                                                                                10. Assemble them with filling the kiwi fresh cream at the middle and chocolate ganache around the macaron shell.
                                                                                                11. Put into fridge up to at least 24 hours before serving.

                                                                                                Minion and Evil Minion swiss roll with sun gold Kiwi Filling


                                                                                                Today is my 7th day Kiwi challenge. Thinking to combine sun gold kiwi this round with my Minion and Evil Minion swiss roll. These 2 Minion and Evil Minion are fully free hand drew by myself onto the swiss roll. These drawing are fully incorporated into the swiss roll surface. Wonder why It really feel like the cloth stitching if you watch closely. In fact, I spent almost an hour just to mix the colour and draw on the swiss roll.

                                                                                                The idea came from this video clip, love these 2 character and the banana. Burst out laughter when I watch for the first time, and thus transform onto the cake.


                                                                                                Snap a photo with Zespri Kiwi mascot together with minion and evil minion swiss roll.


                                                                                                Here is my Hankerie's recipe on this Zespri Minion and Evil Minion swiss roll with sun gold Kiwi Filling

                                                                                                Ingredients
                                                                                                26g Oil
                                                                                                3 eggs
                                                                                                26g caster sugar
                                                                                                1/2tsp vanilla essence
                                                                                                47g flour

                                                                                                Filling
                                                                                                whipped cream
                                                                                                1 Zespri Sun Gold Kiwi

                                                                                                Minion & evil minion drawing
                                                                                                20g egg white
                                                                                                2tsp sugar
                                                                                                Edible black ink
                                                                                                Edible red ink
                                                                                                Edible purple ink
                                                                                                Edible yellow ink
                                                                                                Edible blue ink

                                                                                                Method
                                                                                                Preheat oven to 190ºC.
                                                                                                1. Draw minion's eyes and body on baking paper, at 2/3 of the tray.
                                                                                                2. Grease and line a Swiss roll tin.
                                                                                                3. Whip egg white and sugar, mix with the edible yellow and blue ink for minion body, and mix the black ink for googles and strips, mix purple colour for evil minion. Spoon or pipe them onto baking paper. Set aside.
                                                                                                4. To make the sponge cake, put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
                                                                                                5. Sieve flour into mixture and fold very gently using a teaspoon.
                                                                                                6. Add on oil and vanilla essence
                                                                                                7. Pour the mixture into tray carefully.
                                                                                                8. Cook for 10-12 minutes until golden brown and springy to touch.
                                                                                                9. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with sugar.
                                                                                                10. When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
                                                                                                11. Cut off any hard crusty edges. Spread with whipped cream and cut pieces of sun gold kiwi, roll the swiss roll carefully.
                                                                                                12. Draw the outline of both minion and evil minion. Done!

                                                                                                Homemade Kiwi Soya Beancurd Pudding (Tau Hu Fah)


                                                                                                Today marks my 6th day Zespri Kiwi Challenge and I'm making a kiwi dessert instead of cake. Soya Beancurd Pudding aka Tau Hu Fah in Cantonese is a type of Chinese dessert made with very soft tofu eaten with clear syrup or brown syrup normally, some even put some ginger on it.

                                                                                                I improvise them with a twist, instead of eaten with sugar syrup, fresh cut kiwi pieces are used. The whole combination of every mouthful give you a refreshing feel rather than sweet taste only.

                                                                                                This is relatively easy to make pudding, what you need to do is buy those ready made soya milk from supermarket. If you can make your own soya drink from scratch, it will be much better.


                                                                                                Take a spoon and scope one of the soya beancurd pudding, eat together with this full of vitamin C fruits. Really feel in the heaven during this super hot and humid weather.


                                                                                                Here is my Hankerie's recipe on this Homemade Kiwi Soya Beancurd Pudding (Tau Hu Fah)

                                                                                                Ingredients
                                                                                                1. 2 cups unsweetened packet soy milk
                                                                                                2. 1 tbsp milk powder
                                                                                                3. 2 pandan leaves
                                                                                                4. 1/2 tbsp agar-agar powder
                                                                                                5. 60ml water
                                                                                                Toppings
                                                                                                1 Zespri Green kiwi (cut into pieces)
                                                                                                1 Zepsri Sun Gold kiwi (cut into pieces)

                                                                                                Method
                                                                                                1. In a medium sized pot, warm up soy milk and pandan leaves on medium heat.
                                                                                                2. Mix in milk powder and let it boil.
                                                                                                3. In another pot, bring half cup water to a boil. Add agar-agar, stirring until dissolved. 
                                                                                                4. Pour warm soy milk into agar-agar mixture and stir to combine. Turn off heat when mixture comes to a boil.
                                                                                                5. Strain mixture and pour over the individual agar-agar mold.
                                                                                                6. When it has cooled a little, transfer to the refrigerator and allow to set for about 2 hours.
                                                                                                7. To serve, put the cut fresh kiwi fruits on top of the soya beancurd pudding. As easy as that.

                                                                                                                  Minions Swiss Roll with Green Kiwi filling


                                                                                                                  Minion craze!!!!!! After transforming them into edible fondant cake, macaron, layered cake, now is the turn to make them onto swiss roll. It's a tough task to estimate the position and draw their expression by free hand. One mistake can ruin the whole swiss roll seriously.

                                                                                                                  Other than its look, the taste is also important. Since I'm still with Zespri Kiwi challenge, I decided to put green kiwi fruits as their filling. A bit of sourish taste together with fresh whipped cream turn out so well.

                                                                                                                  Line the fruits onto swiss roll, roll them inside minion body :)


                                                                                                                  Here you go, there goes my minion swiss roll. I really enjoy to see this Minions swiss roll, make me a laughter indeed.


                                                                                                                  Cut them into individual minions, some can be fat and some can be slim.


                                                                                                                  Love their expression, and suddenly feel like siniging "BaNaNa" song by Minions. Bello!


                                                                                                                  Here is my Hankerie's recipe on this Zespri Minions Swiss Roll with Green Kiwi filling, my 5th day challenge recipe.

                                                                                                                  Ingredients
                                                                                                                  26g Oil
                                                                                                                  3 eggs
                                                                                                                  26g caster sugar
                                                                                                                  1/2tsp edible yellow colouring
                                                                                                                  47g flour

                                                                                                                  Filling
                                                                                                                  whipped cream
                                                                                                                  1 Zespri Green Gold Kiwi

                                                                                                                  Minion drawing
                                                                                                                  Edible black ink
                                                                                                                  20g egg white
                                                                                                                  2tsp sugar
                                                                                                                  Edible blue ink

                                                                                                                  Method
                                                                                                                  Preheat oven to 190ºC.
                                                                                                                  1. Draw minion's eyes and body on baking paper, at 2/3 of the tray.
                                                                                                                  2. Grease and line a Swiss roll tin.
                                                                                                                  3. Whip egg white and sugar, mix with the edible blue ink for body, and mix the black ink for googles and strips.Spoon or pipe them onto baking paper. Set aside.
                                                                                                                  4. To make the sponge cake, put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
                                                                                                                  5. Sieve flour into mixture and fold very gently using a teaspoon.
                                                                                                                  6. Add on oil and yellow colouring.
                                                                                                                  7. Pour the mixture into tray carefully.
                                                                                                                  8. Cook for 10-12 minutes until golden brown and springy to touch.
                                                                                                                  9. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with sugar.
                                                                                                                  10. When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
                                                                                                                  11. Cut off any hard crusty edges. Spread with whipped cream and cut pieces of green kiwi, roll the swiss roll carefully.
                                                                                                                  12. Cut the minions to individual pieces and serve on a plate.

                                                                                                                  My tanned Minion birthday cake specially baked from my love one


                                                                                                                  Today is my birthday! What surprised me the most is my husband baked me a chocolate sponge cake whereby this is his ever first time to bake a cake in his life. He chose not to buy birthday cake outside as he things nothing better than my Hankerie's cake and he dont let me bake my own birthday cake. Hence, he decided to follow my recipe and do by his own.

                                                                                                                  Of course, I'm just purely guide him throughout the full process in baking this cake, from preparing the materials, steps, making them and assemble them. He really did it wholeheartedly, I can sense it for being a witness. 

                                                                                                                  The only step that I helped him is to decorate the minion. He knows that I love chocolate cake, and I do not like colouring, so my Minion needs to be tanned in this case. And the full cake is colour free.

                                                                                                                  My husband celebrate with me together with this cute tanned minion blowing the candle for me. What a wonderful cake and celebration :) Also, I wont forget my new Macbook Air as my birthday present from him too this year. My new command center for my Hankerie!!!


                                                                                                                  Here is my Hankerie's recipe on this Tanned minion chocolate sponge cake

                                                                                                                  Ingredients


                                                                                                                  3 eggs
                                                                                                                  80g caster sugar
                                                                                                                  63g cake flour
                                                                                                                  7g premium cocoa powder
                                                                                                                  1Tbsp Australia Koko Black Chocolate
                                                                                                                  1Tbsp hot water
                                                                                                                  30g butter

                                                                                                                  Toppings
                                                                                                                  200ml whipped cream
                                                                                                                  1 Zespri Green Kiwi (cut into pieces)

                                                                                                                  Decoration
                                                                                                                  50g dark chocolate
                                                                                                                  30ml whipped cream
                                                                                                                  1 Zespri Green Kiwi (cut 1 big slice as Minion eye)

                                                                                                                  Method
                                                                                                                  Preheat oven to 190ºC.
                                                                                                                  1. Grease and line a Swiss roll tin.
                                                                                                                  2. Put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
                                                                                                                  3. Mix the Koko black chocolate with hot water in separate cup.
                                                                                                                  4. Once the egg is creamy, stir slowly the mixed chocolate in step 3.
                                                                                                                  5. Sieve flour and cocoa powder into mixture and fold very gently using a teaspoon.
                                                                                                                  6. Add on melted butter.
                                                                                                                  7. Pour the mixture into tray carefully.
                                                                                                                  8. Cook for 10-12 minutes until golden brown and springy to touch.
                                                                                                                  9. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with sugar.
                                                                                                                  10. When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
                                                                                                                  11. Cut off any hard crusty edges. Cut the cake into 3 equal pieces to stack as layered cake.
                                                                                                                  12. Spread with whipped cream and cut pieces of green kiwi, stack the other cake until finish.
                                                                                                                  13. Decorate the cake by using one big slice of green kiwi fruit as eyes. Circle the fruit with whipped cream and fill the clothes.
                                                                                                                  14. Melt dark chocolate together with whipped cream. Put into piping bag.
                                                                                                                  15. Pipe the chocolate cream as Minion eye, hair, spec strip and detail of clothes.
                                                                                                                  16. Enjoy!!

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