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

  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)
  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

  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
  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.

    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 for a detailed quote. Location only available at Sydney now.