Friday, 4 November 2016

Valrhona Chocolate Cotton Cake- highly recommended! 法芙娜巧克力棉花蛋糕 - 强推!(中英加图对照食谱)


My son loves eating chocolate cake especially this light and cottony one! I have baked this cake for him to celebrate his admission to the Gifted Education Programme (GEP) next year. I am really proud of him as he got into the GEP without attending any GEP preparatory course nor have any tuitions too. 

Plug and Play Lightbox - Great for food photography!

Plug and Play Lightbox with Integrated LED 
Photo source from LightBox Singapore

As you all know, the photos in this food blog are all taken by myself. Being an amatuer photographer, I do not own any camera lights to lit up my food during photography and am fully dependant on natural day lighting. Thus, I dislike taking photos on gloomy or rainy days and even night time because without the natural bright daylight, my photos don't turn out nice.  

Friday, 21 October 2016

Ondeh Ondeh Mini Cupcakes 斑斓椰丝迷你小蛋糕 (中英加图对照食谱)


If you like eating ondeh ondeh or kueh dadar, you will love this pandan cupcakes with gula melaka coconut fillings too! These delightful mini versions are so moreish and addictive!
I have baked these cutie mini Ondeh Ondeh cupcakes about a month ago for a gathering with friends but yet to find time to do up a blog recipe post until this week. 


Friday, 30 September 2016

Easy Salted Egg Yolk Cookies (3) 简易咸蛋黄奶油酥饼 (中英加图对照食谱)


Have you tried baking with my Easy Salted Egg Yolk Cookies recipes which I shared two weeks ago? Many have jumped on the bandwagon and baked the cookies successfully and given positive feedback about it! Those who have tried commented that the recipe is really easy and the cookies are so delicious and addictive! For those who have missed the 2 previous posts, here you are:

Click 'HERE' for recipe using steam salted egg yolk

Click 'HERE' for recipe using salted egg yolk powder

This week I am in an experimental mood and have used the Feng He Salted Egg Yolk Paste to bake the 4-ingredients Salted Egg Yolk cookies. The paste is really convenient to use as you need not prepare the salted egg yolk from scratch. The cookies turned out to be rather fragrant as the paste has tiny pieces of curry leaves in it. I did not remove the curry leaves from the paste when mixed with the other 3 ingredients as it is edible and packed with numerous nutrients which is good for us. It's health benefits include helping with digestion, protecting our liver from damage, maintaining blood sugar level, accelerating hair growth etc.  

Friday, 16 September 2016

Easy Salted Egg Yolk Cookies (1) 简易咸蛋黄奶油酥饼 (中英加图对照食谱)


I have some leftover salted eggs from making mooncakes and decided to use it for making salted egg yolk cookies. I experimented and came up with this 4 ingredients cookie dough, an easy and fuss free recipe which does not require the use of any electric mixer or chilling of dough before use. My super critical hubby sang praises after eating it and commented that it's the nicest salted egg yolk cookies he has ever eaten! These cookies are so addictive that you can't stop eating at one! 


Easy Salted Egg Yolk Cookies (2) 简易咸蛋黄奶油酥饼 (中英加图对照食谱)


This is a second salted egg yolk recipe which I tried shortly after experimenting with my own 4 ingredients salted egg yolk cookie recipe which is easy and fuss-free as there is no need to use electric mixer or chill the dough before use. The method here is slightly different, I have used pure salted egg yolk powder instead of cooked salted egg yolks. The pure salted egg yolk powder is really convenient to use as there is no need to wash away the thick layer of salted charcoal paste surrounding the egg shell, neither is egg separation, cooking/steaming and mashing of cooked egg yolks required. 


In my humble opinion, this cookie tastes just as nice as the one using cooked salted egg yolks and it has a crunchier texture which my son likes. If you have the time to try both recipes, do let me know your preference. :) 


Friday, 9 September 2016

Launch of ‘Tasted & Approved! Cookbook' + Cookbook Giveaway to 3 lucky blog readers!

Book Cover Page - Marshall Cavendish Publication 

Good news! I am happy to announce that my new recipes will be featured in this new 'Tasted and Approved!' cookbook which will be available at Singapore major bookstores soon. It will also be available in Malaysia and countries around the region as well as Amazon online. An e-Book is also in the pipeline. :) 

Friday, 26 August 2016

Ferrero Rocher Low-Fat Butter Cake 金沙低脂奶油蛋糕 (中英加图对照食谱)


I have 2 boxes of Ferroro Rocher chocolates at home which I have kept aside to use for my baking. The chocolate itself, consists of a whole roasted hazelnut encased in a thin wafer shell filled with hazelnut chocolate and covered in milk chocolate and chopped hazelnuts. 

I have modified this recipe from my 'Super Moist Low-Fat Butter Cake' which is super well received by my readers. Everyone who has baked the low-fat version butter cake gave two thumbs up as the cake texture is light, fragrant and moist. Best of all, it only uses half the amount of butter as compared to the usual butter cake! 

I have baked this Ferrero Rocher low-fat butter cake for my church cellgroup gathering recently and it was well received! The feedback given was the cake texture is light, moist, fragrant and not greasy at all. You will surely crave for a second helping after you have tasted one. I simply like the hazel nutty taste in each mouthful, so yummy and special! 

I highly recommend you to try this cake and hope you will love it as much as I do!

Friday, 12 August 2016

Durian Pudding- Highly Recommended! 榴莲布丁- 强推! (中英加图对照食谱)


Durian is in season now and I have made these awfully delicious Mao Shan Wang (MSW) durian puddings. It is really quick and easy to make as preparation only takes 15 minutes! Highly and strongly recommend you to try it!


Friday, 22 July 2016

Thai Milk Tea Cotton Cake 泰式奶茶棉花蛋糕 (中英加图对照食谱)


How time flies, tomorrow will be my blog's 3rd anniversary! Thank you all my wonderful readers and followers for your support and encouragement all these while to keep me sharing here despite my busy schedule. 

I've baked this delicious, soft and cottony cake using the Thai tea mix which my dearest sister-in-law has bought for me during her recent holiday in Thailand. This cake is baked in my new push pan which is leak-proof and watertight, thanks to the patented advanced technology! This means that when I bake a cake in a water bath, I need not line the exterior with any aluminium foil at all as the cake batter in the pan will not leak out nor the water from the outer pan seep in! It is an amazing and perfect pan that I think every baker should have! 

This is the 9" (24cm) pan I used for this recipe. 
The Pushpan comes in various sizes and with 25 years warranty. 

I have shared this wonderful experience in a few Facebook groups yesterday before I did up this post and many have asked me where to get this amazing non-stick cake pan. You can either buy it at KitchenarySg online store or at these retailing departmental stores: Metro CentrePoint, Metro Woodlands, Robinsons The Heeren & Robinsons Raffles City. 

Some readers have requested me to negotiate for a discount coupon with the supplier and the good people at KitchenarySg has kindly agreed to give Baking Taitai's readers and followers a discount code: BTTPP0716 when purchases are made from their online store @

Key in this discount code BTTPP0716 at the Checkout page and it will entitle you :

- 20% off all their products (Pushpan, Tovolo, Staybowlizer) on their online store for purchases made from today till 31st July 2016.

From 1 August 2016 onwards, you can use this discount code BTTPP0716  (no expiry date) exclusively for Baking Taitai's readers and followers to enjoy 15% off every item (Pushpan, Tovolo, Staybowlizer, SiliconeZone Hello Kitty Collection) on

Disclaimer: This is NOT a sponsored post and Baking Taitai does NOT get any sales commission from any of your purchases at KitchenarySg.

Click on this one minute simple video below and watch how I have used this amazing Pushpan to bake this soft and cottony cake using water bath method and how to unmould the delicate cake from the pan.  

To bake this cake beautifully and successfully, it is important to follow my instructions closely and take note of the tips given at the bottom of the recipe. Happy baking and a great weekend to everyone! :) 


Thai Milk Tea Cotton Cake

Ingredients: (this recipe is for an 8" square or 9" round pan with removable base, click 'here' for pan conversion if you are using other sizes of pan)


7 egg yolks (weight of each egg with shell is 60g)
2 whole eggs
1/4 tsp salt
4 bags (10g) Thai tea mix *
115ml evaporated milk

30g condensed milk
90ml cooking oil (I used rice bran oil)
115g cake flour (I used premium Blue Jacket cake flour

7 egg whites
75g caster sugar

Note: Different brand of ingredients have different composites, thus there may be a slight difference in the end result.

*I used Number One brand Extra Gold (gold tin packaging) which uses premium Thai tea leaves and is more fragrant than the Number One brand red tin packaging. I googled and found out that Thai Tea mix is sold at a Thai Tea shop at Far East Square and they have an outlet at Tanjong Pagar too.


7粒 蛋黄 (我用60克的鸡蛋,重量包括壳)
2粒 全蛋
1/4小勺 盐
4包 (10克)泰式茶叶*
115毫升 淡奶
30克 炼奶

90毫升 食油 (我用米糠油)
115克 低筋面粉(我用优质水手牌蛋糕粉

7粒 蛋白
75克 细砂糖


Preparations 准备:

1. Heat up the evaporated milk in a small pot using medium heat. Add the tea bags in when the milk starts to boil. Turn heat down to the lowest and simmer for 10 minutes. Strain out as much as you can and stir in condense milk. Set aside to cool. 

1. 淡奶放入锅以中火煮滚,加入茶包,转最小火煮10分钟,过滤 (尽量把茶包挤干),加炼奶,搅拌均匀,待凉。

2. Sift the flour.
2. 面粉过筛。

3. Heat the oil in a small saucepan using low fire till lines appear before turning off heat. Pour in the sifted flour, stir quickly and mix well. Set aside the cooked dough. (cooked dough resembles condensed milk)

3. 将油倒入小锅里用小火加热至出现纹路后熄火,倒入过筛的面粉以快速搅拌均匀成为烫面糊,备用。(煮好的汤面糊很像炼奶)

4. Preheat oven top & bottom heat, 160 degrees Celsius. 
4. 预热烤箱上下火160摄氏度。 

Directions 做法:

Mix the whole eggs, egg yolks and salt well, whisk in the Thai milk tea before adding the cooked dough done earlier.  

1. 全蛋,蛋黄和盐搅拌均匀,拌入泰式奶茶搅拌均匀;然后将之前做的面糊倒入蛋黄糊里。

2. Beat the egg whites till firm peak, adding the sugar in 1/3 at a time. 

2. 打发蛋白至中性发泡,细砂糖分三次加入。

3.  Add the meringue into the egg yolk mixture 1/3 at a time, each time gently mixed well before adding the next. 

3. 蛋白霜分三次加入蛋黄糊里,每次轻轻搅拌均匀后再加入。

4. When done, pour the batter into the baking mould. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1/3 of baking mould.

4. 完成后倒入烤模。轻震一下,震掉大泡。热水注入到烤盘的7分满或是到烤模的3分之一处。

5. Put into preheated oven mid bottom rack , using water bath*, reduce temperature to 150 degrees Celcius top/bottom heat and bake for about 70 minutes or until surface is golden brown.  (Please adjust temperature and timing according to your own oven. For my oven, I baked at 150 degrees Celsius for 30 minutes, then reduced to 140 degrees Celcius to bake for 15 minutes then lower to 130 degrees Celcius and continue baking for another 15 minutes.)

 A water bath ensures even baking and helps prevent overcooking. 

5. 放入预热烤箱中下层,用水浴法*,温度降到150摄氏度上下火烤约70分钟或至表面金黄色。(自家烤炉自己拿捏好温度与烘焙时间。我家的烤箱以150摄氏度烤30分钟后,调低到140摄氏度烤15分钟后,再调低到130摄氏度继续烤15分钟。)

6.  Remove the baking mould from the oven and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down.

6. 烤好后,从烤箱取出烤模。烤模离台7吋蹬下3次,以防蛋糕冷却后过度回缩。

7. Let the cake cool in the pan for 10 minutes before placing it on a bigger can or bottle to push out the cake. Transfer to a wiring rack to cool down totally. (Click 'HERE' to watch video on how to unmould the cake)

7. 蛋糕在烤模冷却10分钟后,放在大瓶子上,慢慢把蛋糕推出来。转移放在凉网散热。(点击‘’看蛋糕怎么完美脱模的视频)

8.  Consume the cake after it has cooled down or chilled it for an even better taste. 

8. 冷却后即可吃或是放入冰箱冷藏口感更佳。

Scroll down for tips to bake this cake successfully!

The texture is so soft and cottony. 

It's so yummy that one piece is not enough! :p



Tips 提示:

1.  Stop beating egg whites once it reached firm peak, do not overbeat. 
1. 蛋白打发到中性发泡,能拉出小弯钩就好了,不要打发过度。

2. Mix meringue gently well with the egg yolk mixture to achieve a soft and fluffy texture. Take note to use spatula to fold up from the bottom. Do not stir in circles or fold too hard as you may deflate the air bubbles in the meringue causing the cake to collapse or shrink badly.  
2. 蛋白和蛋黄面糊一定要轻轻翻拌均匀,不然会影响蛋糕松软的口感。注意要用刮刀从底部往上翻拌,不可画圈搅拌或用力过度搅拌导致打发好的蛋白消泡,烤好的蛋糕就会下榻或回缩的厉害。

3. Do not undermix or overmix the batter or you will get a dense, custard like bottom layer. 
3. 如果蛋糕糊没有搅拌均匀或过度搅拌,蛋糕烘焙出来会有布丁层。

4. Grease the non-stick Pushpan well before using as it will help to unmould the cake easily and beautifully.
4. Pushpan 不沾蛋糕模最好是先涂油再用,蛋糕除了易脱模,周边也是美美的。 

5. It is very important to adjust the temperature and timing of your oven accordingly (every oven has different thermostat) when baking as too high a temperature may cause the cake surface to cook too fast and the interior of cake uncooked.

6. To check if cake is cooked, either insert a skewer which comes out clean or press the surface of cake gently with your finger, it should bounce back immediately and not leave an indentation. 
6. 要确定蛋糕是否烤熟,可用牙签扎入蛋糕,取出牙签没有残留物,或用手指轻轻按蛋糕表面,应该立即反弹,不留压痕。

7. Please keep cotton cake refrigerated. 
7. 棉花蛋糕必须放入冰箱保存。

Do give this recipe a try. You can Print and Share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox (do check your junk/spam emails if you don't see it in your inbox) each time a new post is published. You can also find Baking Taitai on PinterestFacebookInstagram and Youtube for the latest updates.

“It takes much time and effort to compose and translate recipes, I would appreciate it if you DO NOT copy and pass it off as your own as I have painstakingly prepared each blog recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please give credit and provide a link back to the relevant post here. Thank you.”

© Copyright 2016

Friday, 8 July 2016

Matcha Marble Roll Cake 抹茶大理石蛋糕卷 (中英加图对照食谱)

My 8-year-old boy has arranged the pot of flowers in the background, isn't it nice?

Matcha and Azuki red beans are great combinations. Marry the two ingredients and ta-da...I have the perfect roll cake for a great afternoon tea time treat! 

清香的抹茶配上甜蜜浓郁的红豆 。。。好喜欢这美妙的滋味!悠闲的下午,喝杯茶,吃着自己做的蛋糕卷,也是一种快乐与幸福!

Monday, 27 June 2016

Low-Fat Almond Butter Cake 低脂杏仁奶油蛋糕 (中英加图对照食谱)


Finally, the kids are back to school today after a month of school holidays! I've not been blogging for the past weeks as the June school holidays have kept me really busy. With the kids around, I hardly have time for myself and also I'm involved in a new project and am so EXCITED about it! (it's a secret now but I'll tell you when the time is right, ok? ;p)  

已将近一个月没在这儿与大家分享了。六月的学校假期,孩子们没上学,全职妈妈的我特别忙碌,几乎每天都安排一些活动与孩子们互动,没什么个人时间。同时,也参与了一个新项目而感到非常兴奋! (暂时是个秘密,时机成熟会告诉大家的!)

Today I'm sharing one of my three recipes which was published in the 'Gourmet Living Magazine' April/May 2016 issue.

Wednesday, 1 June 2016

Non-Bake Cendol Cheesecake 免烤煎蕊芝士蛋糕 (中英加图对照食谱)


My hubby is a great fan of Chendol. Thus I have experimented and created this non-bake Chendol cheesecake to celebrate our 16th wedding anniversary last Friday. Glad it is well received! 


Homemade Cendol 自制煎蕊 (中英加图对照食谱)


I have done up this post for those who wish to try out my new creation - Non-bake Cendol Cheesecake but can't find cendol selling at their local supermarkets. 

Homemade Sweet Red Beans 自制蜜红豆粒 (中英加图对照食谱)


This is a homemade sweet red beans which you can use in many desserts as a fillings or toppings. Homemade sweet red beans as compared to canned ones are not so sweet and not so mushy. 

Thursday, 12 May 2016

Gateaux Chocolate Classique 经典巧克力蛋糕(中英加图对照食谱)


This rich and moist chocolate gateau is so deliciously good that even the weight watchers would not resist it!  

Wednesday, 27 April 2016

Upcoming Guest Blogger Workshop - Hands-On Nutella Ogura Cake for Mother's day!


Due to demand for this Nutella Ogura Cake class, I'm invited by Bakers Brew Studio as a guest blogger chef to conduct this class again next Saturday. This class has been very well received (10 April and 30 April classes all fully booked) as the Ogura cake has a light, moist and fluffy texture, great on it's own and does not require any frosting at all! It is a low sugar, low fat and low gluten cake but does not compromise on the taste at all. In fact, you will love it at first bite and 'pine' for it again and again after eating it!

Here are some photos which my students have taken during a private baking session two weeks ago and shared it with me as well as the feedbacks given by some of the participants:

Thursday, 21 April 2016

Wholemeal Garlic Foccacia 全麦葱香佛卡夏 (中英加图对照食谱)


In a mood to make some bread and decided on foccacia, instead of the usual olive, tomato and rosemary, I have added minced garlic and parmesan cheese powder.  I have also added wholemeal flour to make this Italian flat bread more wholesome and healthy. It turned out super fragrant and nice! 😋  In fact while it was baking, the roasted garlic aroma filled the whole house! 

心血来潮想做面包,就用直接法做了这佛卡夏。这次不像平常放橄榄,番茄和迷迭香,反而放了大蒜和帕梅森起司粉更加美味!😋 烘焙时,香气充满了整个屋子也!太喜欢了!

At the same time, I want to share my joy with you especially if you are new to my blog. In the latest bimonthly and bilingual "食尚品味 Gourmet Living Magazine" April/May 2016 issue, it features 8 pages of 'Baking Tatiai' where you can read about my interview as well as my three new healthy recipes. You can get a copy for $4.80 from major bookstores like Popular and Kinokuniya, selected newsstands, petrol kiosks and supermarkets like NTUC and Cold Storage from 18 April 2016 onwards. For my international readers, you may email: to place your order and have it delivered to you.


Friday, 15 April 2016

Baking Taitai featured in Gourmet Living & Magazine Giveaway 烘焙太太访问与作品刊登在《食尚品味》和杂志赠送


I am happy to announce that Baking Taitai is featured in the latest bimonthly and bilingual "Gourmet Living Magazine". In this April/May 2016 issue, you will find a write up of my interview as well as three new healthy recipes. 


Friday, 1 April 2016

Wholemeal Butter Buns 全麦奶油餐包 (中英加图对照食谱)

Softest, fluffiest, tastiest wholemeal buns I have ever made & eaten!
最柔软蓬松好吃的全麦面包 !

It's spring time and flowers are blooming everywhere. For the first time, here in hot sunny tropical Singapore, we actually got to see the cherry blossoms flown in from Japan at Gardens by the Bay's Flower Dome. Prior to this, I only saw cherry blossoms when I visited Japan and Korea during spring time.  

I was excited and visited the Blossom Beats (sakura floral display) last week with my buddies, Emily and Elean, and we were awed by the many varieties of cherry blossoms as seen in the photo below. 

Wednesday, 23 March 2016

Tangzhong Wholemeal Buns- Easter Ducklings 汤种全麦小餐包- 小鸭造型 (中英加图对照食谱)


Wishing all my readers a blessed Easter! 祝大家复活节快乐!

I was in a creative mood and inspired to create some chick buns but it ended up looking more like ducklings! It's amusing looking at the batch of ducklings after it has 'hatched' out of the 'incubator'. I was just thinking that it is too cute to be eaten when my little boy came over, took one and bite off the 'duckling head' and commented, "Hmm...yummy!" I had a good laugh! 

心血来潮想创造有趣的造型面包,原本打算做小鸡造型的, 做出来却比较像小鸭。。。呵呵!看着这些‘孵化’的小鸭子们逗得我好开心,心想这么可爱怎么舍得吃呢?这时,我家的小朋友走了过来,拿起一个,把整个"鸭头"咬掉,说:“好好食噢!” 笑到我。。。

Friday, 18 March 2016

Upcoming Guest Blogger Workshop - Hands-On Nutella Ogura Cake


Baker's Brew Studio is expanding and their outlet at Upper Thomson will be ready in end March. I am happy to be invited again to be their guest instructor and am excited and looking forward to teach in the new studio. I will be teaching the Nutella Ogura Cake this time and keeping the class small at 8 persons so that each participant will receive more individualized attention.   

Ogura cakes (相思蛋糕) are light, moist and fluffy and great on it's own which do not require any frosting at all. It is a low sugar, low fat and low gluten cake but does not compromise on taste at all. In fact, you will love it at first bite and 'pine' for it again and again after trying it! Perhaps that's how it got it's chinese name “相思” which means 'pinning for you'? ;p

In this workshop, you will get a hands-on baking this cottony, soft, light and fluffy chocolatey cake. Tips, techniques and troubleshooting will be discussed throughout the class to ensure a successful bake. Class is also kept small at 8 persons only to enhance learning as well as receive more individual attention. At the end of the lesson, you will bring home a 6 inch Nutella Ogura Cake to share with your loved ones. 

Friday, 11 March 2016

Peanut Butter Cookie Dough Cheescake 花生酱曲奇面团芝士蛋糕 (中英加图对照食谱)


Do you love eating peanut butter, cookies or cheesecake? I love it all and by combining these into one cake can satisfy my cravings all in one go, isn't it wonderful? It's a delicious baked cheesecake that you should try! Have a blessed weekend!   
花生酱, 曲奇和芝士蛋糕我都爱!把这三样结合成一个蛋糕,一次过满足我的渴望,最适合不过了!这蛋糕的口感丰富美味,你一定要试哦!祝大家周末愉快!

Friday, 26 February 2016

Banana Blueberry Yogurt Pound Cake 香蕉蓝莓优格磅蛋糕 (中英加图对照食谱)


I haven't bake a pound cake for quite some time and decided to try a new flavour. Since I've got honey greek yogurt, bananas and blueberries at home, I decided to combine these ingredients to bake a healthy one, at the same time try out my new Mastrad Savarin Cake pan. This cake turns out moist even though butter is cut substantially. This is due to the generous amount of Greek-style yogurt and mashed bananas which are healthy substitutes for fat in this recipe. 

好久没烤磅蛋糕了,也想尝试新口味, 就做了这健康的香蕉蓝莓优格磅蛋糕。这食谱用了大量的希腊式优格和香蕉,所以即使奶油的份量减了许多,蛋糕的质感依然湿润。 

Friday, 12 February 2016

Bak Kwa Cookies 肉干曲奇 (中英加图对照食谱)


Today is the fifth day of the Chinese New Year. In two days time, it will mark the seventh day of the first month on the Lunar calendar, traditionally known as 'Renri' (人日)which means the common man's birthday and everyone grows one year older. Coincidentally, 14 February is also the western Valentine's Day. 

I have made some heart-shaped bak kwa (pork jerky) cookies specially for my dear hubby. Bak Kwa is a traditional and popular Chinese New Year snack food in Singapore and Malaysia to welcome the prosperity of the coming year and are often bought as lavish gifts for friends and family. Due to a super busy schedule, I do not have the time to prepare my own Homemade Bak Kwa this year. I have used store-bought ones for this recipe and the savoury cookies turned out to be flavorful and tasty. Do give it a try when you have the time. Here's wishing everyone an advance 'Happy Birthday' and 'Happy Valentine's Day'! 


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