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.

{For Sign-up} Hands-on Cooking Class on 24th August 2013

To all my Hankerie's fans, good news that I will conduct a hands-on cooking class in Malaysia per requested after so many years. This round, I am conducting the class together with Shannon Lim (Creator of Just As Delish) at Shaury Spices Cooking Studio on coming 24th August 2013 (Saturday) from 10am to 1pm - include lunch as well. This great lady is being interviewed before in NTV7 Breakfast Show.

Some details on this hands-on class
  1. This is an interactive hands-on class with lots of fun & chatter where we share all the tips & tricks. 
  2. This hands-on class is perfect for beginners, busy professionals and health conscious people. 
  3. Take home with you great & simple recipes to recreate at home or host a feast for your loved one.
    • Fresh Mango Mousse Dessert - conducted by me
    • Asian Pesto Crusted Fish with Mix Herb Rice - conducted by Shannon

DO NOT miss this golden chance, we only conduct in small group (max 10 pax) in order to manage the class more properly. Just bring yourself and enthusiast during this class. Having fun together while learning how to cook, bake and make the simple dish & guilt-free dessert.

To sign up, please contact me at 016-7575-765 or email me at
Base on first come first serve basis. The seats are filling really fast now.

Interested to see my previous baking class experience that I held in Miri before? Check out here.

Minion Macaron - specially designed by Hankerie

Everywhere is Minion's craze now. Minions are yellow, small, cylinder-shaped (some long, fat or short), genetically humanized kernels that have one or two eyes and are one of the most notable characters in the film of Despicable Me2 movie. Wonder whether is this movie influence or MacDonald Happy Meal toy influence that created the "Minions storm" now. Anyway, I also being trapped into this, love these minions until I made them into edible Macarons!

Using my imagination, I want the minions look cuter and chubbier. Hence, I made them into round and fluffy macarons, inspired by how they getting fatter, and round. The toughest part is to make all these macarons by using the pure macaron batter and chocolate, 100% free hand piping. In the meantime, all the macarons must have nice feet developed, batter consistency and timing must be captured accurately. Either one fails, the whole batch of macaron will fail as well. 

Await them anxiously while baking in the oven, will definitely know whether the macaron is success or fail right after the first 3-4 minutes baking time. If it's a success, you will see the nice feet developed already at that point of time. Below is my extremely cute round and fat Minion Macarons, there are 9 different expression. Physically varies from number of eyes, roundness or secondary features such as hair and eye/pupil size.

{Restaurant Review: SG} SushiAirways 寿司航空 Sushibar

Enjoying Sushi in the flight? What an unique concept to transform this idea into restaurant! I was honorably being invited to be part of lunch invitees and review the food in this Singapore restaurant. Thanks to Poesy and Kelly for the invitation.

This concept restaurant is located at upstairs of 20a Baghdad Street, Singapore 199659, also between a junction of Bussorah Street. When you look around this area, it's the typical Malay and Indian street, nearby a big mosque and a lot of Indian and Malay boutique shops. You would not expected a modern Japanese food around that area seriously. The window view from the sushibar.

How to get there? I'm not Singaporean, the best transport for me to get there is MRT. It's quite convenient to get yourself on green line MRT, stop at Bugis junction station, exit from exit B, walk towards Raffles Hospital and you will reach Baghdad street. It's around 10 minutes walk to reach at this Sushibar.

Even the staircase of this restaurant also uniquely designed for the customer. It's really metal plated staircase that mimic the flight staircase. Having the real feel for on-boarding the flight. 

Each of the arriving customer will receive this boarding pass, with written your name. It's really close to customer heart on this. Not sure why giving me the feel is Air Asia flight staircase though, perhaps its the red colour of the boarding pass.

Meeting Gordon Ramsay in Hawker Heroes cook-off (@Singapore)

"Gordon Ramsay!!!!"

I'm extremely excited to meet Gordon Ramsay in person at Singapore. Believe it or not, I was purposely flew to Singapore this morning to meet him in person just now. He was invited specially from Singtel to accept Singapore's hawker food challenge. This culinary contest sees him pit his skills against three hawkers, who were selected through a public poll on the HungryGoWhere website, in this cook-off. They are 3 top voted hawkers who are cooking Hainanese Chicken rice, Singapore Chili Crab and Curry Laksa.

This cook-off was held in Newton food centre, Singapore on 7th July 2013 6.30pm. I reached there  around 5.45pm. Kelly Siew and I were so worry about the crowd there even before reaching there.  We gotten the news from singtel twitter and knowing the fact that apparently the queue is built up since yesterday midnight. Therefore, I do not bring any high hope when reaching there. 

At first, I was totally stunned with the crowd there. Secondly impressed with how people there to 'struggle' themselves to watch Ramsay to cook. Thirdly whenever Ramsay appears, those crazy fans were shouting here and there, some even singing the "Ramsay" theme song. OMG, and most of them are guys!!! There were few guys climbed on top of the trees, with super zoom in SLR.

Overly crowded. Gosh, I did not expect so many people out there and I can't even see Ramsay's shadow. Everybody was holding their camera, Ipad and iPhone recording but in fact I did not see anybody there yet.

Some of the people even brought their own ladder to see the show, incredible!

{Round-up & Winners announced} Aspiring Bakers #32: World of Mousse Cake (June 2013)

"Hankerie's Raspberries Mousse Chocolate Cake"

Here comes the Aspiring Bakers #32: World of Mousse Cake (June 2013) round up. Surprisingly, this month Aspiring baker entry submission is not as much as my previous hosted event.  Anyway see the round up for the World of Mouse Cake below. Thanks all for the submission and making the effort. I do hope everyone do learn the new technique of making the mousse cake.

Entry #1: Watermelon Mousse Cake by Victoria Bakes
  1. 3 winners will be determined by the top 3 most votes/likes entries in my "Hankerie" Facebook album.
Congrats to 3 winners below who win a copy of Nourish Magazine. Please email me at to redeem your prize.
  1. Entry #3: L.I.R.O.N.G - 17 likes
  2. Entry #4: Joey - 53 likes
  3. Entry #6: Vivan Pang - 26 likes

    Winners announced for Giveaway below
    1. 3 for others who leave comment in this post (leave your name and email) - as long as you're Hankerie's fans and lucky to be picked up by random number.
    Congrats to 3 lucky winners above:

    For all the winners, you may collect your prize personally from me or you can pay the postage for mailing to your house (wherever you are in this world). Please check your email.

    If you are interested to find out what's next Aspiring Bakers #33 (July 2013) - Tropical Spiky Month, check it out.

    I'm 1st Runner-up winner at AFC Foodie Face Off 2013 result

    Drum roll.... "1st runner up goes to Hoe Han Ker"

    Unbelievable I'm the 1st runner up for this first ever AFC foodie face off that recently held in KL on 29th June 2013 at the cooking house. This is also my 1st live cooking competition after my 2 years writing in blog, as you all know, i'm good at baking but not really in cooking. I was not feeling high hope to get into finalist since this is cooking competition but not baking competition.

    I've been lucky enough to be in finalist after 2 rounds of selection, compete from 246 contestant to top 50, and then top 20 in Malaysia. Among all 246 contestants who submit their food photo, the top 50 most votes entries will get the chance to be selected by 5 judges but only limited to 20 contestants to be eligible live cooking. In fact, thanks to all my Hankerie's fans and my family who voted for me, as least I've passed the 1st criteria to be selected as entry to finalist. See my 1st entry that I've submitted - cakemelon.

    On 20th June 2013 (also in conjunction with my last day of my project close-out), I received an email from AFC with title "Invitation To The AFC foodie Face-Off 2013!". Yes, I'm being selected as top 20 to be in finalist to cook in live competition. In fact, I was really with mix feeling, happy as I'm selected but worry as I do not know what to cook. The contest mechanics is each participant will need to create two dishes with a 'Raya Celebration' theme :
    Dish 1: A main dish
    Dish 2: A dish that is created using Kellogg's Corn Flakes

    Immediately followed by that weekend, I need to go to market to find my inspiration and the ingredients. These 2 dishes require to be decided before the following Monday as we're asked to submit the list of ingredients before 12pm Monday.

    For Dish 1, I initially decided to make pandan chicken but my husband said it's not malay food, it's Nyonya food. Hence I changed my mind into satay chicken but nyonya fusion. For Dish 2, I planned to make pavlova with corn flakes. Baking part always the easiest for me :)

    After few round of practicing to capture the accurate timing (1 hour for each dish), I accidentally cut my right hand when rescuing a knife about to fall. Bleeding non stop and I cant have too big movement.

    On cooking competition actual day 29th June 2013, I arrived at The Cooking House around 10.20am, there are quite a few participant already on the spot. All the participant requires to sign a terms and condition agreement, getting AFC apron and respective number tag. I'm belongs to group 1 no.6. First group to cook among 10 contestants. The rest of 10 contestants will cook at group 2.

    This is my cooking station for my whole day of cooking competition. Everyone of us being asked to check all the ingredients that we required.

    Starting with briefing and introduction session to kickstart the cooking competition. The host, 2 judges (Sherson Lian of 5 Rencah 5 Rasa and Anis Nabliah of Icip Icip) basically explained the prizes, rules of the cooking competition.

     The event agenda as below:

    10.30am: Registration

    11.00am: Briefing and introduction

    12.00pm - 1.00pm: Group 1 to prepare Dish #1

    2.30pm - 3.30pm: Group 2 to prepare Dish #1 

    4.30pm - 5.30pm: Group 1 to prepare Dish #2

    6.00pm - 7.00pm: Group 2 to prepare Dish #2

    7.30pm: Prize Presentation

    8.00pm: Event Ends

    In preparing dish 1, it's extremely tough. When Sherson walked around and asked what will I cook, I mentioned "Nyonya fusion celebration satay", he mentioned Nyonya? Not halal wo. I was stunned a while, do not know what did he mean at that point of time. There is one more guy who also making stay for dish 1, but his one is beef indonesian satay, slightly different from mine.

    Within 1 hour time, I completed my dish 1 with all the necessary presentation. Hands off and wait for my turn to be judged.

    Before both judges taste my food, when my celebration satay just being served. Their reaction is "Phew phew" when seeing my satay in champagne glasses, they are totally impressed with my satay presentation, I did explained my concept and the reason - " I combined nyonya taste into traditionally Malay satay, present in champagne glasses to represent hari raya celebration, pretty good idea to have this especially during Raya party"

    Judges' comment on my satay: "Extremely unique taste of the satay, never taste this kind of flavour before at outside, impressed with the food presentation, love the freshness in peanut sauce but a bit runny for my peanut sauce, perhaps not enough time for you"

    After 1st dish judging, we are waiting for group 2 to prepare their dish 1. Taking some photo with other contestants. Nice meeting new pretty friends :)

    Finally, time to prepare the last dish of the day - my cornflakes pavlova aka white ketupat. The biggest worry for this dish is the baking time as pavlova normally requires long baking time but in low temperature. With the pressure to finish everything in an hour, I need my pavlova to cold down as soon as possible, timing must be very accurate. Luckily all within my expectation, I completed all on time. 

    Judges commented on my 2nd dish "Very good pavlova, not too sweet, love the fresh cream. of course impressed again with this presentation"

    During the break, taking photo with pretty and hot judge.

    Result announced:
    1st prize - Connie Chew
    2nd prize - Hoe Han Ker
    3rd prize - Nicholas Seng
    Most creative Kellogg's Most Creative Dish - Nora Ahmed

    1st prize: RM 2,000 cash + Nikon Camera D320018 with 55mm kit (RM 2,498) + Tefal Sensorille Range(RM 866)

    2nd prize: RM 1,000 cash + Nikon Camera 1 J1 with Double Lens Kit - 10mm, 10-30mm (RM 1,698) + Tefal Rice cooker (RM 379)

    3rd prize: RM 500 cash + Nikon Camera Coolpix P330 (RM 1,288) + Tefal Blender Blendforce Maxi Glass (RM 299)

    Special category prizes:
    RM 500 cash for 'Kellogg's Most Creative Dish'

    For more photo, please head to my Hankerie facebook album.


    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.