Kueh Bangkit

Bangkit isn't a kit for banging. " Bang " is "香" in Teochew and Hokkien; " kit " is "cake" mangl...

Butterscotch Popcorn

To make corn pop, the moisture in the kernel must be heated and turned into steam. When the steam builds up enough pressure, it bursts thr...

Butter Cake

When I was looking at butter cake recipes online, I was surprised to find people moaning about cracks in their cakes. That seemed rather odd...

Japanese Soufflé Cheesecake (日式芝士蛋糕)

Soufflé cheesecake is the Japanese take on cheesecake. It's much lighter than the American or German version and not at all cheesy – the...

Ginger Milk Pudding (薑汁撞奶)

薑汁撞奶 is a Cantonese pudding made with ginger juice and buffalo milk, plus sugar to taste. Without steaming, baking, gelatine or agar-agar, ...

Hong Kong Egg Tarts (港式蛋挞)

The best tool for flattening pastry dough isn't a rolling pin but a plate. Just place a round blob of dough between two plastic sheets,...