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.

Ang Ku Kueh for Halloween

Happy Halloween! Tomorrow is the Halloween Celebration Party, have you prepared yours party treats for your guest? Why not make this to impress your guest with this traditional ang ku kueh? This is not only tasty but also healthier version as well.

The preparation to make this ang ku kueh is a bit challenging, but once you've make the filling, you can make the batch after next in much easier and faster way.

Here is my Hankerie's recipe on this Homemade Halloween Ang Ku Kueh


For Filling
250g yellow mung beans
2 cups water
125g sugar
3TBSP corn oil

For Pumpkin dough
300g pumpkin, steamed and cut into small pieces
200g glutinous rice flour
15g rice flour
30g sugar
3TBSP corn oil
130g hot water, or adjust accordingly

Optional: fresh banana leave, clean and cut into square shape.

Edible black ink pen


For the filling
  1. Rinse mung beans several times till water run clear, soak in clean water minimally 4 hours.
  2. Pour the mung means together the water and cook in the rice cooker, lift the cover open.
  3. When it is soft to touch, remove the beans and pour away the water.
  4. Place beans, sugar and oil in a pot, cook until paste-like.
  5. Set aside to cool. Shape into 14g small ball.
For the dough
  1. Steam pumpkin till soft. 
  2. Use a fork to mash it.
  3. Add glutinous rice flour, rice flour, sugar, and corn oil with mashed pumpkin, slowly add in hot water to mix well till soft dough, keep aside and rest 10mins.
  4. Shape into 17g small ball.
For shaping the ang ku

  1. Dust your pumpkin dough with a bit of glutinous rice flour for easy to handle.
  2. Flatten the pumpkin dough, place a mung bean ball, cover and shape into round ball first.
  3. Use a knife to cut the edges to look like a pumpkin and place on greased banana leaf.
  4. Use edible black ink pen to draw the eyes and mouth on ang ku.
  5. Arrange kueh on a steaming tray and steam for approximately 8 minutes over medium heat till cooked.
  6. Once done, remove from steamer, lightly brush kueh surface with corn oil.

To see my previous breakfast recipe, you may hop over this post Healthy Kiwi Cereal for breakfast

Halloween Frankenstein

This is my 4th day NZ Zespri kiwi challenge. Today's challenge call it Fun learning, whereby I did learn on Zespri Green kiwifruit fact. At first, I really thought Kiwi is full of Vitamin C, but also it is full of actinidin (an enzyme that helps with protein digestion) and fiber. They are essential to help promote healthy digestive system. 

Well, put learning aside, I want to make it to appear to be fun too (not saying that their current hairy look is ugly)! I am glad that  I found an idea to transform this healthy kiwifruits into Frankenstein, it is not only easy to make but also absolutely healthier snack for Halloween Party. This will definitely bring WOW factor to your guest :)

Kids, they're sure loving them too. All these are edible and let's have fun in making them together with your kids.

Here is how Hankerie make the dull looking green kiwi into fantastic Frankenstein for Halloween


1 green kiwi fruits
few coloured fondant icing
Edible Black ink pen

  1. Trim one bottom side of the green kiwifruit.
  2. Peel the skin off at the side that you want the squarish part as front.
  3. Cut off both side to look more squarish.
  4. Stick all the rolled fondant to represent Frankenstein eyes, mouth and ears.
  5. Lastly, use edible pen to draw stitches.
  6. Done for Halloween party!

To see all my Halloween related recipe, you may hop over here

Pumpkin Toast with Express Kiwi Jam

This is my 2nd breakfast recipe of my Day 3 of NZ Zespri kiwi challenge. In fact, I're prepared the kiwi jam the day before and refrigerate it overnight. What it make this jam express in the sense of no cooking is required, you just need to mash the cut kiwifruits, mix with sugar and pectin. You're done. Serve it onto my homemade pumpkin buns for this coming Halloween celebration.

Again, homemade jam always the best, free of preservative and colouring too!

Here is my Hankerie's recipe on this Homemade Pumpkin Toast with Express Kiwi Jam


Few pumpkin buns

For the Express Kiwi Jam (You need to prepare this 1 day before serving)
1/2 cups sugar
2 green kiwi fruits, peeled 
10g packet of pectin


For the Express Kiwi Jam 
  1. In a medium bowl, use a potato masher (or a fork/spoon) to mash the kiwifruit. 
  2. Add the sugar and pectin. Stir (or whisk if it is liquid enough) for 3 minutes. 
  3. Pour into clean jars, leave 1/2 inch of space at the top. 
  4. Cover and let sit for 30 minutes then serve, refrigerate it.
  5. It can be kept up to 3 weeks or up to 1 year if you put in freezer.
  6. Spread the kiwi jam onto toasted pumpkin buns.

To see my previous breakfast recipe, you may hop over this post Healthy Kiwi Cereal for breakfast

Healthy Kiwi Cereal for breakfast

For 3rd day kiwi challenge, I need to make my day with a kiwi-rific breakfast. With that in mind,  I've prepared 2 super fast Kiwi fruits recipe for breakfast today. This is the 1st recipe whereby every kids can prepare for their own breakfast too. Rather than eating those dried food in cereal, why not putting full of Vitamin C and fiber kiwifruits in it. It is extremely easy as can be served just less than 2 minutes.

Pour in the milk and we are done. Here is my healthy kiwi cereal.

Here is how I make this easy peasy Healthy Kiwi Cereal for breakfast


1 green kiwifruit
1/3 cup raisin
2 cups of wholemeal cereal/oat flakes

  1. Wash kiwi and peel off the skin. I will share the easiest and fastest way on how to peel of the skin via Youtube later.
  2. Mix all the dry ingredients into bowl.
  3. Pour over the fresh milk and serve.
            For my last year's 14 days kiwi challenges , you may refer to this link "Hankerie's Kiwi project went live & 1st VBlog!!!"  . 

            Choco Kiwi Mousse Cake

            2nd day of my NZ Zespri kiwi challenge. Today's theme is "Perfect picture", Despite taking a selfie with kiwifruits, I also make my perfect picture recipe today - my favorite Choco Kiwi Mousse Cake, topping with fresh green kiwifruits. Tantalizing my sweet tooth.

            The whole idea of this cake is to combine a little bit bitter sweet chocolate cake with refreshing green kiwifruits. Of course, with yogurt as part of my mousse ingredient, making this dessert lesser guilt. I call it Lite Mousse cake. If you would like the total guilt free mousse cake, you may substitute the whip cream into yogurt and mix with some low fat milk to an extend of 75-15 percentage.

            Especially for those weight watcher, enjoy this wonderful dessert.

            Here is my Hankerie's recipe on this Homemade Choco Kiwi Mousse Cake

            For sponge cake:
            3 eggs
            2 TBSP sugar
            1/2 cup cake flour
            1 TBSP cocoa powder
            1/2 TSP baking powder
            1/2 TSP vanilla essence/ or you can use vanilla pod
            1/2 TBSP butter-melted

            For the mousse:
            2 green kiwifruit, hulled
            1 TBSP lemon juice
            75g caster sugar
            4 leaves gelatine, softened in cold water (or use 4 TSP powdered)
            250ml plain yogurt
            284ml whip cream

            For cake decoration:
            1 green kiwifruit- cut into cubes

            1. For the sponge cake:- whisk eggs and sugar till thicken, add flour, cocoa powder and baking powder. Follow by vanilla and melted butter. Pour into a flat tray line with greased-proof paper. Bake at 180 C for 20 mins. 
            2. Trim the cake into square. Set aside.
            3. Place the green kiwifruits (dig out the seed first) and lemon juice in a blender and puree until smooth. After that mashed the kiwi fruit seed and mix together with the puree.
            4. Gently heat the puree and sugar in a saucepan until the sugar dissolves. Remove from the heat. Squeeze the excess water from the soaked gelatine leaves and add them to the kiwifruit mixture. Stir well until dissolved, then cool.
            5. When cold, whisk in the yogurt. Whip the cream until thick and fold into the kiwifruit mixture. 
            6. Apply sugar water on the sponge cake which is as the base and fill with kiwi mousse cream.
            7. Finish this mousse cake with chocolate sponge cake and decorate with green kiwifruit cubes.
            8. Serve chill as dessert. 
                      For my last year's 14 days kiwi challenges , you may refer to this link "Hankerie's Kiwi project went live & 1st VBlog!!!"  . Do repost your Kiwi Layered Mousse Cake in my Facebook page or Instagram as well and tag #HankerieZespri

                      Homemade Kiwifruits Banana Ice Cream (Healthy version)

                      Today is the day again. Still vividly remember my last year participation on NZ Zespri Kiwifruits 14 days challenges. Well, let me share with you my very first challenge recipe today - I call it healthy version of homemade kiwifruits Banana ice cream.

                      Considering that it does not contain even single scope of cream in it, this made for a very decent, guilt-free ice 'cream'. It'll be a much welcomes addition to the kiddo's breakfast table, perhaps you may think no way man ice cream for breakfast?

                      In addition, I do not have any home use or commercial ice cream machine, what I need is only 3 key ingredients, a blender and a fridge. That's all, as easy as that. Strongly believe that everyone of you can make it at home too :)

                      Do post your kiwi ice 'cream' in my Facebook page or Instagram as well and tag #HankerieZespri

                      Here is my Hankerie's recipe on this Homemade Kiwifruits Banana Ice Cream

                      2 Zespri green Kiwifruits
                      4 ripe bananas
                      2TBSP peanut butter

                      1. Peel kiwifruits and Banana skins.
                      2. Slice all into discs. Arrange them into a tupperware on the wraps, remember to alternate them with the cling wrap or baking paper, else they will all stick together. Freeze for 1-2 hours or until harden to touch.
                      3. Place the kiwifruits and banana slices in a powerful blender. Puree them, scraping down the blender if needed.
                      4. Puree until the mixture is creamy and smooth.
                      5. Add the peanut butter and puree to combine.
                      6. Serve immediately with a slice of chocolate cake or wafer egg roll if you like. Of course, if you would like the harden version, place in the freeze and freeze for few hours before serving.
                      If you're my new followers, you may click this link "Hankerie's Kiwi project went live & 1st VBlog!!!"  to see my last year 14 days challenge recipes. Unbelievable that I've created so many recipes, hopefully same for this year I will create more creative Kiwifruits recipe in healthier version for you all.


                      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.