Chilled Honey Cheesecake (免烤蜜糖芝士蛋糕)



My son was asking me what is the birthday cake that I am going to prepare for him.. I told him and his sister that daddy is never good in any cake decoration, frosting and even dealing with cream… The most I can prepare is just a cheesecake for him.


I passed them my favourite cookbook : The Essential Dessert Cookbook for them to choose…After their discussion, they provide me with the picture of a honey cheesecake… As expected, honey is something that they knew and I have concur to “try my best” to prepare the cake for them…Knowing my abilities, I have decided to simplify the cake decoration  using fresh strawberry instead of the praline almond crust decoration.


It is a simple and easy chilled cheesecake but taste is very creamy and good.


As contrast to the original recipe, I have make the following modifications as follows:

  • Substitute the mascarpone cheeses with normal cream cheese as mascarpone cheeses are too strong for my liking.
  • Added 3 pieces of gelatine sheets to enhance the holding of the cheesecake (about 1.5 teaspoons of gelatine powder equivalent)
  • Reduction of condensed milk portion as it is too sweet for my taste bud.
  • Uses thicken cream instead of the normal whipped cream as I am running out of normal whipped cream in the house. In addition, I did not whipped the cream as required .


As the cake was cut in the rush and very late at night, I do not have many pictures of cut cake  to show readers. I hope readers wouldn’t mind about  the images.


However, I have to warn readers that before proceeding, if you like rubbery cheesecake that are full of gelatine powder (about 4 tablespoons of gelatine powder for 500 grams of cream cheese), this cheesecake is not for you… It will melt rather fast at about 15 minutes in room temperature.  Or you will have to increase the gelatine powder to the amount that you usually used for your normal cheesecake recipe. However, if it is served out of the fridge, it will definitely impress your guest.




Recipe adapted from: Frozen Honey Cheesecake With Praline Crust – “The Essential Dessert Cookbook Page 55 Published by Murdoch Books, 2007”

Servings: 9 “ diameter (23 cm) baking tin


Biscuit Crusts

  • 100 grams of cashew nuts or other nuts such as almond flakes
  • 225 grams of plain sweet biscuits
  • 100 grams of unsalted butter, melted



  • 250 grams of mascarpone cheese (I used normal cream cheese)
  • 250 grams of cream cheese , softened to room temperature
  • 350 grams of condensed milk (original recipe is 400 grams)
  • 85 grams (1/4 cup) of honey
  • 315 ml (1 & 1/4 cups) of fresh cream for whipping
  • 2 teaspoons of cinnamon powder (or cocoa powder)
  • 6 sheets of gelatine (3 teaspoons of gelatine powder) – dissolved in 4-6 tablespoons of hot water – optional and not in original recipe


  • A  baking tin with detachable base or spring form tin.




  • Lightly grease a 9” diameter spring form tin with cooking oil and line the base with baking paper. If you do not have a spring form baking tin, you can use a baking tin with detachable base as in the illustration. In this case, you will need to line the side of the baking tin with baking paper.


  • Put the biscuits and nuts in a food processor and blend until fine. If you do not have a food processor, put it in a plastic bag and bang the biscuits or nuts with something hard. The finer your biscuit and nuts it is, the easier it is for you to prepare the biscuit crusts. Add the melted butter and stir until well mixed.


  • Spoon the biscuits into the baking tin, press firmly up the side or over the base and refrigerate for about 30 minutes


  • Dissolve the gelatine sheets/gelatine powder in 2-3 tablespoons of warm water. Stir until well dissolve. Set aside for later use. Note that this step is optional and not requested in the original recipe. If you want to have a firmer cheesecake, you have to dissolve at least 3-4 tablespoons of gelatine powder in about 100 ml of water using double boiling method or heat by microwave,

  • Cream the mascarpone cheese, cream cheese until soft, light and creamy. Add honey, stir until well combined.


  • Add condensed milk, followed by gelatine (optional) and cream. Stir until well mix. For the cream, you can either add in this manner without whipping or you can whip until soft peak and manually fold in the whipped cream. Folding in whipped cream will yield a lighter cheesecake and non whipping will yield a slightly denser cheesecake.


  • Once done, transfer the cheesecake batter to the prepared chilled biscuit crust. Sprinkle with cinnamon powder or cocoa powder and swirl gently with a skewer. Chilled in the refrigerator for several hours or until firm. It is best to chill overnight. Decorate with your preferred fruits before cutting and serving.




The recipe source is from one of my two favourite cookbooks that I have never doubt any recipe written in it. I have tried most of the recipes in the book and all are successful.


This is a simple cheesecake with great taste and remember, if you want a cheesecake that hold longer in room temperature, you will need to increase the gelatine powder substantially (to about 3-4 tablespoon) and please refer the above procedure for how to add the gelatine.   For those who are vegetarians, note that gelatine powder is not vegan and you will have to substitute with some other holding agent or nothing at all as per the original recipe. Rest be assured that without gelatine, the cheesecake still taste awesome when it is served  right out from the fridge.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Don’t Worried, I Am Using Natural Colour To Prepare These Cookies–Red Velvet White Chocolate Chips Cookies (天然红色天鹅绒饼干)



I have a red velvet cupcake post but I prepared them rather uncomfortably due to the large amount of red colouring used. Since then it is always in my mind to look out for natural colours that can substitute the red colouring.  Items  that comes to my mind are beet root, dragon fruit and red yeast rice.


I remembered steamed some buns prepared using beet root juice and the colour just become dark brownish after steaming. As for red dragon fruits, some used it in the preparation of chiffon cake, the colour also disappeared after baking. For these two natural colour, just like my matcha post, I honestly believed that lemon juices or other acidic medium may need to be added to prevent the colour changes.


When I was shopping in a Singaporean baking shop, I saw some red yeast rice powder being sold. I have intended to buy some to prepare my char siu or Chinese barbecue pork. For those who are interested to understand more about red yeast rice, Per Wikipedia:


“Red yeast rice (simplified Chinese: 红曲米; traditional Chinese: 紅麴米); pinyin: hóng qū mǐ; literally: “red yeast rice”), red rice koji (べにこうじ, lit. ‘red koji‘) or akakoji (あかこぎ, also meaning ‘red koji‘), red fermented rice, red kojic rice, red koji rice, anka, or ang-kak, is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus. Red yeast rice is what is referred to, in Japanese, as a koji, meaning ‘grain or bean overgrown with a mold culture’, a food preparation tradition going back to ca. 300 BC.[1] In both the scientific and popular literature in English that draws principally on Japanese, it is most often known as “red rice koji“. English works favoring Chinese sources may prefer the translation “red yeast rice”.” (Source:


On second thought, I might experiment these red yeast powder in some common bakes.  Unwilling to invest too much in this experiment, i have looked out for recipe for red velvet cookies,  a rather common bright red chocolate cookies in the America, Europe and Australia. In fact, last year, my neighbour just bought me some red velvet cookies when she visited Australia.


The original recipes called for 1 tablespoon of red colouring, however, I have substituted it with 1.5 tablespoon of red yeast rice powder. The results were encouraging, though not as red as the original recipe, it is acceptable to me since there are some cocoa powder in the cookies that had darken the colour shade.



Recipes adapted from: Red Velvet Chocolate Chip Cookies.


  • 200 grams of plain flour or all purpose flour
  • 180 grams of white chocolate chips
  • 115 grams of unsalted butter, soften at room temperature (you can substitute half of the butter with vegetable shortening to enhance the crispiness)
  • 120 grams of light brown sugar (original recipe is 150 grams but it is too sweet for my taste bud)
  • 50 grams of castor sugar
  • 30 grams of cocoa powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of vanilla essence (optional)
  • 1 tablespoon  of milk
  • 1 egg, at room temperature
  • 1/4 teaspoon of salt
  • 1.5 tablespoons of red yeast rice powder



  • Pre-heat the oven to 175 degree Celsius and line some baking trays with parchment paper.


  • In a mixing bowl, cream butter and sugar until light and fluffy. Add it the egg and vanilla essence, beat until well combined.  Sift in the cocoa powder, baking soda, salt, plain flour and red yeast rice flour. Either manually fold in the flour or use the machine’s lowest speed to mix the batter until well combined. Add the milk in between the folding.


  • Add the white chocolate chip and stir until well mixed. Scoop a tablespoon of the batter to the baking tray and repeat the same for the remaining batter. If desired, you can transfer the batter to a piping bag and top the batter with additional chocolate chips. There is no need to press the cookies as the cookies will spread when baked. Therefore, please leave adequate space for the cookies to expand during baking (at least 1-1.5 cm spacing).

  • Bake in the pre-heat oven of 175 degree Celsius for about 10-12 minutes and let it rest in the baking tray for additional 5 minutes before transferring to wire rack for cooling. If you want the cookies to be crispier, you can bake for additional 3-5 minutes at lower temperature of 150 degree Celsius. When completely cooled, store in an air tight container.



If you are wondering how these cookies taste? It is a red colour chocolate cookies. It is rather addictive but I feel more comfortable with this natural colour alternative…It will definitely become outstanding in a tray of common colour cookies.  You can get these red yeast powder in most Asian bakery shops and do expect more “red colour” post from me in the near future. Ha-ha


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Vegetarian Matcha Almond Muffins (绿茶杏仁小松饼)



If you like Japanese green tea – Matcha, you will like this muffin. This recipe is an eggless, butter less and milk less recipe specially designed for vegetarians


It is a pure, aromatic matcha flavour muffin and  the fragrance was not masked by butter and eggs. However, if you want to have eggs and butter fragrance, feel free to use my other earlier muffin recipes and add 1-2 tablespoons of matcha powder. Then the matcha flavour will not be that distinct.


I have to be frank that I am not happy with the colour inside the muffins. After baking, it turned slight brownish and I am puzzle why some of the images in the internet appeared to be bright green!


Out of curiosity, I prepared another batch of muffins with a slight twist of adding 2 tablespoons of vinegar. Yes, the outcome is encouraging with a green interior.  It somehow “confirm” my suspicion that without green colouring in the recipe, acidic medium like lemon juice or vinegar may be able to inhibit the oxidation of green tea and prevent colour changes. However, this shall not be construed as a confirmation since the experiment was not done in a scientific manner.


In this recipe, I have adjusted to add 2 tablespoons of the lemon juice or vinegar to the batter and I hope that the final colour are greener than what is in my illustration here. Some may be wondering about whether the taste will blend! Surprising, the vinegar flavour is not distinct at all. It remain the same flavour as the first batch.


The muffins are healthier, definitely edible. For those who prefer a stronger flavour, you can add additional 1/2 tablespoon more of matcha powder but I have to caution that adding too much matcha powder may make the muffins bitter.



Servings: Prepared 5-6 cupcake size muffins


  • 200 grams of self raising flour
  • 135 grams of sugar
  • 50 grams of almond flakes or almond nibs
  • 75 grams of cooking oil
  • 100 grams of plain water
  • 1-1.5 tablespoons of matcha green tea powder
  • 2 tablespoons of lemon juice or vinegar
  • 1/4 teaspoon of baking soda



  • Pre-heat oven to 170 degree Celsius.


  • Shift the flour, baking soda and green tea powder in a mixing bowl. Add all other dry ingredients. Make a well in the centre. Add in the cooking oil and water in 3 stages. Use a knife or fork to lightly mix it. Slight lump is acceptable. Transfer to the cupcake cups and bake in the pre-heated oven of 170 degrees for 25-30 minutes until a skewer inserted comes out clean. Note that timing will very much depends on the size of your muffins. Final test is the skewer test. To avoid browning too fast, placed the muffins at the lowest rack of the oven.



I have to be frank with you that today, I have in fact prepared 3 batches of muffins. The first batch is with milk, eggs and butters. However, I am unhappy with the interior colour and the weak matcha flavour, I have decided to prepare the second batch. For the second batch, I have transformed it to a vegetarian version of excluding eggs, butter and milk in the muffins. The taste is okay but the interior is slightly brownish that make me try to make the third batch by adding some vinegar to the batter. Yes the third batch meet my expectations, both in terms of colour, texture and taste. The headache I have now is my house is full of muffins now… to be exact, 18 muffins but none shall be thrown away……

Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Fish Head/Fillet Rice Vermicelli Soup (鱼头/片米粉汤)



This is long awaiting post. Hiding in my list of recipes to be issued for more than 2.5 months. I told myself that I shall not hold on this recipe anymore.


Fish soup bee hoon is very common hawker dishes in Singapore and it was so popular that Wikipedia had a write up on this famous dish. Per Wikipedia:


“Fish soup bee hoon, also known as fish head bee hoon, is a Singaporean soup-based seafood dish, served hot usually with bee hoon. The dish is viewed as a healthy food in Singapore. Catherine Ling of CNN listed fish soup bee hoon as one of the “40 Singapore foods we can’t live without”. Fish soup bee hoon has been available since at least the 1920s; one source credits Swee Kee Fish Head Noodle House with creating the “definitive version” of the dish in the 1970s.

Snakeheads are most commonly used for fish soup bee hoon.Other stalls may offer pomfret, batang.or garoupa. While fish heads or the whole fish may be used, some diners prefer having just fish slices. The fish soup is made out of either fish stock or actual bones, water, oil, yam, and milk,] with vegetables and select fruits.

The noodle in the soup is often bee hoon, although a healthier alternative except for irritable bowel syndrome sufferers would be spaghetti made from brown rice. Another noodle variant would be fried noodles. Additional ingredients include eggs, anchovies, pepper, salt, and alcoholic products such as brandy, Chinese wine, or cognac, chilli slices, fried shallots, and fish roe. For the vegetarian version of the dish, fish meat is substituted with tofu.” (Source :


Since Wikipedia already provide such a detail account on this popular Singaporean cuisine, I shall not dealt into details.


I have prepared this noodle dish from scratch. I went to the wet market to buy a red snapper of about 1.5 kg and ask the seller to help me to debone, cut into fillet size suitable for preparing the noodles soup, and return me with the head, tails and the bones. For readers who are short of time, you can always prepared the dish starting from the point of the recipe that you feel comfortable with.


Again, since it is a savoury dish, quantities are for your reference and feel free to change the suggested amount of seasonings to suit your taste buds.




Servings: Prepared 4-6 adult servings


  • One fish of 1-2 kg (Slice the fish flesh in thick pieces and set aside fish head, bones and tails)
  • 5 stalks of spring onion – White portion
  • Few stalks of choy sum (Chinese flowering cabbage)
  • 5 cm of ginger, sliced into thin pieces)
  • 1/4 cup of evaporated milk


  • 250 grams of rice vermicelli – blanched and set aside.
  • 3-4 leaves of salted vegetable (sliced into thick pieces)
  • 2 fresh tomatoes (cut into 4 quarters each fruit)
  • 2 tablespoons of sesame oil
  • 2 tablespoons of anchovies
  • 1 cube of chicken stock
  • 1 – 1.5 tablespoons of fish sauce
  • 1/2 cup of Chinese cooking wine
  • Dashes of white pepper
  • 1 tablespoon of XO alcohol (optional)

Fish meat marinating (depends on the quantity of fish meat that you have)

  • Some sesame oil
  • Pinches of salt
  • Some corn flour (adequate to coat the meat) – 10% of which can be replaced by rice flour to preserve crispiness
  • Dashes of white pepper





  • Marinate the fish meat with white pepper, sesame oil, corn flour and salt for about 1 hour. (if you want the deep fried fish meat to stay crispier in a longer time, add a small proportion (1:10) of rice flour to the marinate) In a hot pot with adequate cooking oil, deep fried the fish meat until golden brown. Drain and set aside.


  • Use the same oil to deep fried the  fish head, bones and tails for 2-3 minutes or until the exterior is cooked. This step is optional and the main purpose of this step is to remove some fishiness of the fish and to preserve the exterior texture of the fish. You can deep fried these either with flour or without flour. Dish up and set aside.

  • In another stock pot, put 1-2 tablespoons of oil and the sesame oil above, Sauté the ginger slices until fragrant, add the anchovies, the white part of spring onion, add water gradually just adequate to cover fried fish head and bones earlier. You can always adjust the water later.


  • Put in the fish head, fish bones and tails. (Note that at this stage, you can add in the salted vegetables if you want to. However, it will be very difficult to serve the  vegetable as it will mix with the fish bones. Therefore, I have advised to add it at a later stage though adding the salted vegetables at this stages will yield a tastier soup). Bring to boil and let it simmer at medium heat for at least 30-45 minutes. Add water gradually if you find that the water level is low.  In this process, you will witness the fish stock will become milkier (ideally, the stock should be boiled long enough until it is milky and no evaporated milk need to be added. It is attainable but may take at least an hour more). Once done, sift the stock from the first pot to another pot. Throw away the fish head and fish bones.


  • In the new pot, add the chicken stock, Chinese cooking wine, salted vegetable, diced tomatoes and followed by the evaporated milk. Bring to boil and add seasonings of your choice (fish sauce, dashes of white pepper). Once boiled, off the heat, add the XO (if any) and set aside for assembly. Meanwhile, have a pot of water, blanched the choy sum with some drops of oil and followed by the bee hoon. Drained and set aside.

  • For assembly, have a bowl, put some bee hoon in the serving bowl and followed by some gravy adequate to cover the bee hoon,  put some blanched choy cum, tomatoes and fish meat on top of the rice vermicelli. Garnished with deep fried shallots, dashes of white pepper and chopped coriander or Chinese celery if preferred.  Best served with red cut chilli and some light soya sauce and usually served as a standalone noodle dish. If you do not like rice vermicelli, it can be served as a soup dish that goes well with white rice.




In the current society when time is a constraint,  I am unsure how many readers will go to extent to prepare this noodle dish from scratch. It is slightly laborious but once you take your first bite, you will not regret of the hard work putting in. Based on this pictorial illustration, readers can always choose to start the preparation from the steps that you care comfortable with.


This recipe was included in Page 30-32 of the “One Pot Noodle E-book”. For more One Pot Noodle Dishes, you can have a copy of Easy One Pot Noodles  – A step by step guide” that was packed with 30 recipes, 60 pages at a reasonable convenience fee of USD5.00. The recipes covered various recipes from curry laksa, prawn noodles to fish head beehoon and etc. Of course not forgetting the well like Economy Bee hoon and Mee Rebus . You can purchase by clicking the link above.You can either pay using Pay Pal or Credit card account. Please ensure that you have an PDF reader like Acrobat or iBooks in your mobile phone or iPad if you intended to read it in your ipad or mobile phone. Should there be any problems of purchasing, feel free to contact me at and separate arrangement can be made.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


I Am Unsure If The Name Of This Traditional Cake Is Correct… Kuih Manggis, Kuih Syara (香兰小青糕)



This is one of the my childhood snack in Kuching, Sarawak. Even until today, it is still very common in Kuching.. A pack of these 10 small cakes will cost about RM2. It is spongy and full of pandan and coconut fragrance.


However, I am unable to find a consistent name for these small cute green kuih. In Kuching, it was called kuih manggis possibly the shape looked like the flesh of a mangosteen. In my original recipe, it was called traditional Bahulu. My friend who have the recipe told me it is called apam balik.


Subsequently, some said that it is kuih syara and a few bloggers have used this name for the kuih.  Some West Malaysians and Singaporeans believed it s called Kuih Cara or chara though I have told them that this is slightly different since kuih cara bakar have no airy holes in the cake but this cake have lots of airy holes, making it very spongy to bite. Having said that, I believed that there is possibility of this kuih is a variant of kuih cara but leavened by baking powder or traditionally, natural fermentation.


I am rather confused and I have decided to the name of my home town, kuih manggis aka kuih syara for this post. Sorry if the picture used apam balik as the title…


As mentioned above, this is a spongy cake. It taste like coconut jam (kaya) in solid form. I  have prepared it using the brass bahulu mould over the stove. However, I am unsure if it can be baked in the oven. If I am going to experiment, I will preheat the oven with the mould at 200 degree Celsius, fill the mould and  baked at 180 degree Celsius.



Recipe adapted from : Traditional Bahulu

Servings: Prepared 20-30 small bahulu shape kuihs


  • 220 grams of cake flour or other low protein flour
  • 200 grams or ml of coconut milk (1 packet)
  • 100 grams of castor sugar
  • 2 eggs
  • 1.5 teaspoons of double acting baking powder
  • 1/2 teaspoon of green pandan paste (optional if fresh pandan juice is used)
  • 10 pandan leaves
  • A kuih bahulu mould




  • Pound the fresh Pandan leaves and extract juices. If it is too dry, add 1-2 tablespoons of water. In a big bowl, crack eggs, put pandan juice, double acting baking powder, sugar and cake flour. Use a whisk to whisk until well combined, sugar have dissolved and free of lumps.


  • Grease the kuih bahulu mould using cooking oil. Heat the mould over the stove under medium heat for about 2-3 minutes. Spoon the batter into the mould and cooked for until holes appear on the surface. Cover the the kuih and cook until the surface of the kuih dries and well cooked. Use a skewer to take out the kuih. It should be noted that ONLY LOW TO MEDIUM HEAT  shall be used. You have to be patience and it took about 15 minutes to finish one batch.



Traditionally, it is my honest believed that natural fermentation using coconut water were used to prepare kuih. However, in recent years, baking powder were used to expedite the process of preparation. The kuih shall be spongy and full of holes. If there is not holes, the kuih will be mushy.


Whatever name it is, I hope that you can give it a try. I have decided to issue this niche recipe for the sake of Sarawakian cuisines and curb my cravings of this kuih.


Hope you like the post today. Cheers and have a nice day.



  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


Special Compilation Of 45 Chinese Steamed Cakes And Kuihs (45 种华人蒸糕特备汇编)

PicMonkey Collage10


This is a special recipe compilation for common traditional Chinese Steamed Cakes and Kuih to facilitate readers in finding the recipes and select those that are suitable for their religious purposes. These are also healthier snacks that have less oil and do not need an oven.. This is an updated post on 26-5-2015. The post will be updated once a year. Some of the compilation may have overlapped with other compilations.  The 4 major categories are as follows:

  • Steamed sponge cake (鸡蛋糕类)
  • Huat Kuih (发糕类)
  • Steamed Buns (包点类)
  • Other steamed kuihs and snacks (粿,糕类)

For individual recipes just click on the title or individual recipes to go the respective posts.

PicMonkey Collage13



Chinese Steamed Sponge Cake 汽水鸡蛋糕 – This traditional kuey neng ko uses gassy drinks and self raising flour to enhance its shape.

img_3101_thumb (1)

Peach Flavoured Chinese Steamed Sponge Cake 桃味鸡蛋糕 – Besides the above recipe, you can also used this recipe and have some fruity flavoured kuey neng ko


Traditional Steamed Sponge Cake (古早味鸡蛋糕)  – If you do not fancy the shape but purely want some kuey neng ko that is full of egg’s aroma, you can try this recipe. This is the simplest traditional recipe that provide aroma but shape is difficult to achieve unless you have a very tall traditional type of steamer cover.


Meat Floss Steamed Sponge Cake (肉松鸡蛋糕)


Osmanthus Steamed Sponge Cake (桂花蒸糕)


Mandarin Orange Steamed Sponge Cake (芦柑鸡蛋糕)


Ma La Gao/Ma Lai Gao (马来糕)



Pandan Huat Kuih (香兰发糕) – Note that this recipe have butter and eggs and therefore, depends on individual, whether it is suitable for your religious purposes.


Palm Sugar or Gula Melaka or Gula Apong Huat Kuih (椰糖发糕) Another Huat Kuih using wheat flour for you to choose.


Orange Huat Kuih (香橙发糕)


Oolong Tea Huat Kuih (茶香发糕)you can always used green tea instead of oolong


Pumpkin Huat Kuih (金瓜发糕)


Dried Longan Black Sugar Huat Kuih (桂圆黑糖发糕)


Sweet Potatoes Coconut Milk Huat Kuih (番薯椰奶发糕)


Chinese Rice Flour Cake (粘米粉发糕) – This is the type of Huat Kuih being prepared for offering using rice flour and use of Eno, a type of fruit salt.


Chinese Rice Flour Cake (粘米粉发糕) – In the same post, there is another recipe of rice flour huat kuih. Instead of using en, baking soda was used to make the kuih flourish.


Teochew Huat Kuih or Ka Kuih (潮州发糕,潮州酵糕,米糕, 松糕)


Yeasted Huat Kuih (酵母发糕)



Chinese Steamed Buns With Red Bean Paste (豆沙包)


Char Siu Bao (蜜汁叉烧包)


Dabao or Pork Bun (大包/生肉包)


Salted Egg Yolk Custard Buns or Liu Sha Bao or Nai Huang Bao (流沙包 / 奶皇包 /奶黄包)


Vegetarian Steamed Buns (素菜包)


Mantou (刀切馒头)


Pandan Flower Buns (香兰花卷)


Longevity Peach Buns (寿桃)


Steamed Turtle Buns–Miku (米龟)


Lotus Leaf Buns (荷叶包)


Pan Fried Buns, Shengjianbao (生煎包,生煎馒头)

Processed with Moldiv


Hee Pan or Xi Ban (古早味喜板)


Sweet Potatoes Hee Pan (番薯喜板)


Garlic Chives Steamed Rice Cake–Teochew Ku Chai Kuih (潮州韭菜粿)


Png Tao (饭桃, 米包米, 饭粿, 潮州红桃粿)


Red Tortoise Steamed Cake, Angku Kuih (红龟粿)


Black tortoise Kuih (艾叶咸香黑龟粿)

Processed with Moldiv

Teochew Chi Kak Kuih (潮州鼠麹糕)


Soon Kuih Or Chai Kuih? Teochew Soon Kuih (笋粿)


Hainanese Coconut Kuih or E Bua or Yi Ba (海南薏粑粿)


Flour Vermicelli Steamed Cake or Mee Sua Kuih (面线糕)


Steamed Yam and Pumpkin Cake (芋头金瓜糕)


Radish/Turnip/Carrot/Daikon Cake (腊味萝卜糕)


White Sugar Sponge Cake or Pak Thong Ko (白糖糕)


Chwee Kueh or Steamed Rice Cake With Preserved Radish


Hong Kong Red Bean Steamed Rice Cake aka Put chai ko (砵仔糕)


Glutinous Rice Cake, Nian Gao (年糕)



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This Is A Savoury Muffin–Luncheon Meat Cheddar Cheese Muffin (午餐肉芝士小松饼)



One of the readers have told me that she wished to have some savoury muffins as a twist to the common sweet muffins. I promised that in this new series of muffins , I will share some recipes for savoury muffins.


The first thing that comes into my mind is ham and bacon. On second thought, as these two items are rather pricey and less common compared to luncheon meat in this part of the world, I have decided to use luncheon meat instead.


Savoury means that there are great flexibility in selecting the side ingredients and seasonings used. Yes, sugar is usually not added but seasonings such as chicken stock powder (or your preferred seasoning) is used to sweeten the muffins. Readers should have the full discretion in adding seasonings such as salt, pepper or even types of greens  (Chinese celeries, corianders leaves , basil or spring onion).


Cheese amount is for reference. Those who like cheesy muffins can add more but be wary that certain cheeses are very salty and this have to be taken into consideration.


I am happy with this muffin as it is aromatic, fluffy and moist. As expected, kids loved it as it taste like buns with luncheon meat but in a cake form.




Servings: 5 big commercial size muffins (or 6-8 medium size muffins)


  • 200 grams of self raising flour
  • 100 grams of cooking oil
  • 100 grams of cheddar cheeses, shredded
  • 150 grams of luncheon meat, cut into small pieces
  • 50 grams of fresh milk
  • 2 tablespoons of chopped herbs (coriander or spring onion or Chinese celery or basil etc.)
  • 1 teaspoon of chicken stock (powder form or liquid form)
  • 1 teaspoon of baking soda
  • 3 eggs
  • Dashes of white pepper



  • Pre-heat the oven to 190 degree Celsius


  • Dissolve the chicken stock in the fresh milk by stirring using a spoon, add this to the egg and cooking oil. Slightly beat it until an emulsion is formed. If chicken stock powder is used, you can sift it together with the self raising flour and by passed this step.

  • In a big mixing bowl, put the sifted self raising flour, add baking soda, white pepper, luncheon meat, shredded cheeses and chopped herbs. Use a fork to lightly stir it until it is crumbly and the flour coated the other ingredients. Make a well in the centre, add in the liquid ingredients (mixture of milk, egg, chicken stock and oil) above in three times. Use a fork or knife to lightly and swiftly stir it until the flour are wet. Slight lumpy batter is acceptable and avoid over mixing.


  • Transfer the muffins to the muffins cup (about 3/4 full) and baked in the preheat oven of 190 degree Celsius for 10 minutes and reduce the oven temperature to 180 degree Celsius and continue baking for another 15-20 minutes or when a skewer inserted comes out clean.


  • Note that baking timing will depend on the volume and height of your cups used. Do keep a close eye at the last 10 minutes of baking or when the fragrant of the muffins starts to penetrate in the house. If it browns too fast, turn off the top heat,As this muffins have some cheddar cheeses, it can brown rather fast in parts where the cheeses have exposed.



This the sixth recipe in this new muffin series. It is a twist of the sweet breakfast muffins. If you like to have a luncheon meat sandwich, I believed you will like it.


Hope you like the post today. Cheers and have a nice day.


  • For more recipes, you can refer to my RECIPE INDEX (updated as at 8 June 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.