AllanBakes

AllanBakes
Really
Good Treats
AllanBakes
Really
Good Treats
with tips and tricks for successful baking
Allan Albert Teoh

Editor : Lydia Leong
Designer : Bernard Go Kwang Meng
Photographer : Liu Hongde, Hongde Photography
Copyright © 2013 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine

An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any
form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the
prior permission of the copyright owner. Request for permission should be addressed to the Publisher,
Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196.
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Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best
efforts in preparing this book. The Publisher makes no representation or warranties with respect to
the contents of this book and is not responsible for the outcome of any recipe in this book. While the
Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired
due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher
shall in no event be liable for any loss of profit or any other commercial damage, including but not
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National Library Board, Singapore Cataloguing-in-Publication Data
Teoh, Allan Albert.

AllanBakes really good treats : with tips and tricks for successful baking / Allan Albert Teoh. – Singapore :
Marshall Cavendish Cuisine, 2012.
p. cm.
eISBN : 978 981 4484 94 7
1. Baking. 2. Confectionery. 3. Pastry. I. Title.
TX763
641.71 — dc23 OCN820489918
Printed in Singapore by KWF Printing Pte Ltd

To my nephews, Nicholas Chia Songzhi and Ryan Chia Songcheng —
thank you for bringing so much meaning into your
bachelor uncle’s otherwise mundane life.
d ge m ents
10
A ck n o w le
io n 12
Intro d u ct
t 14
Eq u ip m en
ts 20
In gred ie n
m b ly 28
C ri sp & C ru
tter y 46
Li ght & B u
C ru st 66
A ll in th e
C h ew y 94
D el icate &
fe ct io n 11
2
Sweet Per
ea su re s 14
4
M
Wei ghts &
First and foremost, I would like to thank the team from Marshall Cavendish
International (Asia), especially Lydia Leong and Bernard Go, for making this
second book of mine a success. My appreciation also goes to Liu Hongde,
the photographer, who captured all the treats in this book with such mouth-
watering detail. Not once did he lament about having to stay late to complete
each day’s work.
I would also like to take this opportunity to thank the following individuals
for their invaluable help, time and patience accorded to me for the past year
while I was writing this book. Without their support, I would never have been
able to complete it.
My good friend, Forest Leong, for her advice and reminders to always look
beyond the impossible.
My buddies, Lay Yen, May, Sandy, Jessie, Patrick, Sit Tong, Phyllis, Soon Teck
and Gladys for their assistance and encouragement during the difficult times
I faced.
My god-daughters, Praveena d/o G Selvaraj and Karlpana d/o G Selvaraj for

their constant reminders for me to be happy.
Joyce Seah and her team for testing the recipes in this book over and over to
ensure that they all work.
Zep (of Salonz), Roselind and Alicia (of Forever Living Products) for making me
look good in the pictures.
My customers, relatives and associates who listened, looked and tasted, and
provided invaluable feedback on the recipes in this book.
Allan Albert Teoh
When I first took up baking more than three decades ago, I didn’t attend classes
or come under the tutelage of some master baker. Instead, I went through
many cookbooks and tried countless of recipes to learn the techniques behind
the different types of cakes, cookies and other baked treats. I spent hours
testing and working with the recipes until I understood how to turn out a
perfect product.
The time I spent learning and researching wasn’t without frustration as I would
sometimes find recipes that did not provide enough information to see me
through the baking process. That was when I realised how important it is to
have a well-written recipe especially when one is new to baking or unfamiliar
with the recipe.
Although some of the recipes in this book may look long and wordy, I have
written them this way so they are easy to understand and follow. The recipes will
also provide all the necessary information and guidance as you try them out.
In creating these recipes, I have varied the ingredients and methods so you can
test out the different recipes and mix and match them to find what suits you
best. Once you master these recipes, you should also be able to add your own
variations and create recipes to call your own!
Baking is all about patience and practice. Together with a healthy dose of
passion, and of course quality ingredients, you’ll be having fun churning out
trayfuls of treats baked to golden perfection in no time!
Happy Baking!
Baking Pans
Invest in good quality baking pans as this will ensure more even baking to help
you achieve the best results. Choose light coloured pans over dark coloured
pans as darker colours tend to conduct more heat, causing the base of your
baked product to brown more quickly. The recipes in this book require a range
of pans including tart tins, springform pans (for cheesecakes), madeleine trays,
small cake pans and baking trays.
Baking Paper
Also known as baking parchment, baking paper is used to line baking pans
or trays to ensure the easy release of the baked product from the pan or tray.
It also makes for easy cleaning. If baking paper is not available, use
aluminium foil.
Cutters
These come in all shapes and sizes and are useful for cutting cookie or pie
dough and scones. Cutters should have a sharp edge for cutting through
dough easily. Dust the cutter with flour before using to prevent the dough
from sticking.
14
Food Processor
A food processor usually has different blades and attachments that enable the
Measuring Cups
Liquid measuring cups allow you to measure liquids. Place the measuring cup on
machine to perform the different functions of blending, grating and chopping. a flat surface and pour in the liquid until it reaches the desired mark/level. It is
This is a useful gadget for baking. Choose one with a powerful motor that will important that you take the reading at eye level to ensure accuracy.
enable you to work with even the hardest of nuts.
Dry measuring cups usually come in a set of four: ¼ cup, ⅓ cup, ½ cup and 1 cup.
Grater
Available in various forms, as a flat grater or box grater, this handheld kitchen
They are used for measuring dry ingredients such as sugar and flour. Fill the dry
measuring cup right up to the top, then level it off across the top with a knife. Do
not compact the ingredient into the cup.
utensil allows you to grate or shred ingredients into coarse, medium or fine
pieces. Grater-zesters are also available which allow you to grate citrus zest and
chocolate into extra fine pieces.
Measuring Spoons
Measuring spoons usually come in a set of six: ⅛ tsp, ¼ tsp, ½ tsp, 1 tsp,
Kitchen Scale
If possible, get a digital kitchen scale as it would offer more precise
½ Tbsp and 1 Tbsp. Measuring spoons can be used to measure both dry and
wet ingredients.
measurements, especially when working with small quantities. Always place

the empty container on the scale, then set the scale to zero before placing the
ingredients in to be weighed.
Mixer (Handheld or Stand Mixer)
Mixers make baking tasks like creaming and whipping easier, but there are many
brands of mixers available and different brands means different speeds, so get
to know your own mixer. Stand mixers are heavy-duty machines and they usually
come with a paddle, whisk and/or dough hook. Handheld mixers are not as
sturdy as stand mixers but they are great for small jobs like mixing and whipping
ingredients that require being heated in a water bath or on a stove.
16 17
Mixing Bowls
It is useful to have different sizes of mixing bowls on hand. Having the right size
Sieve/ Sifter
These are used for aerating and combining dry ingredients. Sieves can be made
of bowl for a particular recipe is important as it will help reduce the time needed of plastic or metal and can come with or without handles. Dry ingredients are
to mix, beat or whisk the mixture. Mixing bowls can be made of plastic, glass or pushed through the thin nylon or wire mesh to aerate the ingredients and
stainless steel. Of these three types, stainless steel is the easiest to clean and is remove any lumps. The sieve/sifter is also useful for dusting icing sugar or cocoa
most suitable when whipping egg whites where a grease-free and chilled bowl powder over baked products.
will yield the best results.
Piping Bags and Piping Tips Spatula

Spatulas are made of metal or plastic. They enable you to scrape batter down
Also known as pastry bags and pastry tips, these baking tools are readily the sides of mixing bowls to ensure even mixing, and fold flour or meringues into
available from baking supply stores. You can choose between reusable and beaten batters lightly and evenly.
disposable piping bags, but disposable piping bags make cleaning up less of a
Wire Cooling Rack

hassle. There are many different types of piping tips available, from plain round
to star and flower tips, in various sizes. Piping tips are used for piping decorative
icing or pastry cream onto baked products and are also useful for piping cookie Cooling racks come in different sizes and shapes. It is good to have a few large
or cake dough, meringue and choux pastry. Have fun experimenting with the rectangular ones that can accommodate a few batches of baked products. Wire
different tips. For piping dough and pastry, my preference is to use large round racks aid cooling by allowing air to circulate on all sides of the baked product.
or star tips.
Rolling Pin
Rolling pins come with or without handles and can be made of wood or metal.
Rolling pins are useful for rolling out dough as well as for crushing biscuits for
cake bases.
18 19
Baking Powder
This chemical leavening agent is used to add volume and texture to baked
products. Baking powder is usually made up of bicarbonate of soda, cream of
tartar and cornflour. The cornflour helps to absorb any moisture and prevents
any leavening action from taking place until a liquid is added to the mixture.
The chemical reaction continues when the batter is heated in the oven.
Bicarbonate of Soda
Also known as baking soda, bicarbonate of soda is a chemical leavening agent
used to help baked products rise with the release of carbon dioxide. Unlike
baking powder which is mixed with other salts such as cream of tartar and
sodium aluminium sulfate, bicarbonate of soda is pure sodium bicarbonate.
It starts to react and release carbon dioxide as soon as it comes into contact with
moisture. Batters using bicarbonate of soda must be baked almost immediately.
Butter and Oil

I prefer to use unsalted butter when baking as it gives me better control over the
amount of salt added to the baked product. Unsalted butter also tends to have
a longer shelf-life. I do not use margarine in my baking as butter imparts a much
better flavour to baked products. In those recipes where cooking oil is used,
choose an oil with a mild flavour such as corn or canola oil.
20
Buttermilk
Buttermilk is creamy and rich and it lends a unique flavour to baked products
Dried Fruit and Nuts
Dried fruit and nuts add taste and character to baked products. In addition to
especially cakes and cookies. Natural buttermilk is the liquid that is left over commonly used dried fruit such as prunes, apricots, blueberries and cranberries,
after churning butter, but today, cultured buttermilk is also available. To make I used winter melon strips and Chinese preserved plums in some recipes for a
your own buttermilk, place a tablespoonful of freshly-squeezed lemon juice different texture and taste.
in a bowl. Add 250 ml fresh whole milk and let it stand for about 10 minutes
for the milk to curdle. Your home-made buttermilk is now ready for use as
When baking with nuts, use raw unsalted nuts, then shell if necessary and roast
required in the recipe.
to enhance their colour and flavour before using. Nuts have a high fat content
and tend to turn rancid easily. To keep them from turning rancid, store nuts in
Cream Cheese
Cream cheese is a soft cheese made from cow’s milk and contains at least 33%
airtight containers in a cool, dry place. Freezing nuts will help lengthen their
shelf-life.
milk fat. When making cheesecakes, choose regular cream cheese for the best
result as low-fat cream cheese does not hold up well when thawed. To store
cream cheese after opening, use a resealable plastic bag and squeeze out as
Eggs
Eggs act as a binding and leavening agent in baked products while providing
much of the air as possible before freezing it. Frozen cream cheese will keep
colour, texture and flavour at the same time. Always use good quality fresh
for up to 3 weeks. Note however that the taste and texture of cream cheese
eggs and bring them to room temperature before using in a batter. Cold eggs
may change slightly with freezing.
will cause the batter to curdle, resulting in a baked product that may be grainy
or flat. In these recipes, large eggs weigh approximately 68 g and medium eggs
Cream of Tartar
Cream of tartar is an acidic salt typically used in baking to stabilise and give
weigh approximately 58 g.
more volume to beaten egg whites. It is one of the components of baking

powder.
Extracts and Pastes
Available in small bottles from supermarkets and baking supply stores, extracts
and pastes are used to add colour and flavour to baked products.
22 23
Flour
Flour gives structure to most baked products. Plain (all-purpose) flour, self-
Fruit Purées
Fruit purées add flavour and colour to many desserts. Fruit purées are available
raising flour, wholemeal flour, cornflour, rice flour and semolina flour are from baking supply stores, but they can also be easily whipped up by putting the
used in the recipes in this book. All are readily available in local supermarkets. fruit into a food processor, then pushing it through a sieve to remove any lumps
The different types of flour vary in their protein content and this affects the and seeds.
outcome of the final baked product, so as much as possible, use the type of flour
Gelatine
recommended in the recipe.
Cornflour is also known as cornstarch. It is milled from dried corn kernels and Gelatine used for cooking comes in the form of sheets or powder. This colourless
used primarily as a thickening agent for cooking. As it is gluten-free, cornflour thickening agent forms a jelly-like substance when mixed with water and then
is usually used together with wheat flour to add lightness to baked products. cooled. Although gelatine is derived from boiling the bones, tissue and organs
When used in shortbreads, it helps to add a crisp and crumbly texture. of animals, vegetarian gelatine is now also available, made from agar-agar,
arrowroot or kudzu. I prefer using gelatine in powder form as it is more easily
measured. Read the label when purchasing gelatine as the strength may vary
Rice flour is a fine flour made from ground rice and it is widely used in cooking.
from manufacturer to manufacturer.
Like cornflour, rice flour is gluten-free and can be used together with wheat flour
to give a light and crumbly texture to baked products such as shortbread.
Semolina flour is a light yellow coloured flour milled from durum wheat. It is
Milk
Milk adds flavour and moisture to baked products. My preference is to use fresh
most commonly used in making pasta, but can also be used to make cakes. whole milk when baking as it produces the best flavour and texture, but reduced
fat milk can also be used without affecting the taste and texture too much.
24 25
Sour Cream
This smooth and thick cream adds richness and a tangy flavour to baked
Whipping Cream
Whipping cream is also known as heavy cream or thickened cream.
products. If sour cream is not available, a good substitute is whole milk As it may go by different names, always check that the milk fat content
yoghurt. Alternatively, add 3 Tbsp butter to 200 ml buttermilk and use in place is between 36% and 40%. This high fat content will add moisture and
of sour cream. Note that such substitutions will result in flavour variations but it lightness to your baking. When whipped up, whipping cream will double
is always good to experiment and see what you can come up with! in volume. For the best results when whipping cream, use chilled
whipping cream and a chilled mixing bowl and whisk.
Sugar
The role of sugar in baking is not just to add sweetness, but also tenderness
and moisture to baked products. White granulated sugar is commonly used
White Vinegar
White vinegar is a common ingredient used in baking. As an acid, it reacts
in baking, with white castor sugar being the most commonly used because of with baking soda in batters to produce carbon dioxide to help cakes rise.
its fine grain/texture. Light and dark brown sugars contain molasses and are It is also used when beating egg whites to make the meringue more
used to impart additional flavour to baked products. Icing sugar is powdered stable and less likely to collapse.
sugar with a little cornflour added to it to keep it from clumping together.
Substituting the type of sugar called for in a recipe may affect the outcome
of the baked product, so always follow the recipe and understand the baking
process before making any variations.
Vegetable Shortening
This is a solid fat made from vegetable oils such as soy bean oil or palm oil.
It is commonly used as a substitute for butter, margarine or lard when making
pastry and cookies. As vegetable shortening inhibits the formation of gluten in
dough, it helps give baked products a fine and crumbly texture. This white-
coloured fat is available in most supermarkets and baking specialty stores.
26 27
COOKIES
Oat and Cherry Cookies with Sesame Seeds 30
Cream Cheese, Almond and Lemon Zest Cookies 32
Sweet-sour Plum Butter Cookies 34
Cookies, Three Ways 36
Five-spice Cookies 38
Vanilla Icing Cookies 40
Orange Cookies 42
Cranberry, Honey and Chocolate Cookies 44
Oat and Cherry Cookies with Sesame Seeds
Makes about 68 cookies
Plain (all-purpose) flour 120 g Light brown sugar 1 Tbsp

Wholemeal flour 1 Tbsp Egg 1, medium, lightly beaten
Bicarbonate of soda ¼ tsp Vanilla extract 1 tsp
Salt a pinch Quick cooking oats 140 g
Unsalted butter 120 g, at room Cherries 140 g, cut into tiny pieces
temperature White and black sesame seeds
Castor sugar 60 g 50 g each, lightly toasted and
mixed together
• Preheat oven to 160°C. Line baking trays with baking • Stir in oats, then cherries and mix well.
paper or aluminium foil (shiny side down).
• Shape dough into 2-cm balls and coat with sesame seeds.
• Sift both types of flour, bicarbonate of soda and salt Arrange slightly apart on lined baking trays and press
together 3 times. Mix bran back into flour mixture. lightly to flatten.
Set aside.
• Bake for 20–25 minutes or until golden brown.
• Using an electric mixer with a paddle attachment,
• Leave cookies on tray for about 10 minutes before
beat butter and both types of sugar at medium speed for
removing to a wire rack to cool completely. Cookies will
about 6 minutes or until light and creamy.
keep for up to 2 weeks in an airtight container.
• Add egg and vanilla extract and beat for 20 seconds.
• Add the flour mixture gradually and mix well for about
30 seconds.
30
Cream Cheese, Almond
and Lemon Zest Cookies
Self-raising flour 150 g

Unsalted butter 110 g, at room
temperature
Castor sugar 90 g
Cream cheese 100 g, at room
temperature
Finely grated lemon zest 1 Tbsp
Eggs 2, medium
Ground almonds 50 g
Almond nibs 4 Tbsp
• Preheat oven to 180°C. Line baking trays with baking • Gradually add flour and ground almonds. Mix well.
• Using a teaspoon, scoop dough into small balls and
• Sift flour 3 times. Set aside. arrange slightly apart on lined baking trays. Flatten dough
slightly and sprinkle with almond nibs.
• Using an electric mixer with a paddle attachment, beat
butter and sugar at medium speed for about 3 minutes, • Bake for 15–20 minutes or until cookies are golden
scraping down the sides of the bowl as necessary. brown.
• Add cream cheese and lemon zest and continue to beat • Leave cookies to cool completely on baking trays. Cookies
for another 3 minutes. will keep for up to 10 days in an airtight container.
• Add eggs, one at a time, and beat for 20 seconds after
each addition.
NOTE:
These cookies have a chewy texture.
32
Sweet-sour Plum Butter Cookies
Self-raising flour 225 g Vanilla extract 1 tsp

Custard powder 1 Tbsp Egg 1, medium
Salt ½ tsp Egg yolk 1, medium
Icing sugar 60 g Dried prune powder 2 Tbsp
Unsalted butter 180 g, at room Sweet-sour plums 100 g, stone discarded,
temperature cut into very small pieces
• Preheat oven to 190°C. Line baking trays with baking • Gradually add flour mixture and beat at low speed until
paper or aluminium foil (shiny side down). a soft dough is formed.
• Sift flour, custard powder and salt together 3 times. • Add prune powder and sweet-sour plums and mix lightly.
Set aside.
• Using a teaspoon, scoop dough into small balls and
• Sift icing sugar once. Set aside. place slightly apart on lined baking trays.
• Using an electric mixer with a paddle attachment, • Bake for 15–20 minutes or until cookies are lightly
beat butter and icing sugar at medium speed for about browned.
5 minutes or until creamy. Add vanilla extract and mix
• Leave cookies on tray for about 10 minutes before
until just incorporated.
removing to a wire rack to cool completely. Store in an
• Add egg and egg yolk, one at a time and mix well. airtight container for up to 1 week.
34
Cookies, Three Ways

Custard powder 50 g
Icing sugar 50 g
temperature
Vanilla extract 1 tsp
Milk or orange juice ½ Tbsp
• Preheat oven to 170°C. Line baking trays with baking • Add vanilla extract and just enough milk or juice to form
paper or aluminium foil (shiny side down). a smooth dough.
• Sift flour and custard powder together 3 times. Set aside. • Shape dough into 2-cm balls and arrange slightly apart
on lined baking trays. Flatten dough slightly.
• Sift icing sugar once. Set aside.
• In a large mixing bowl, mix together flour mixture • Bake for 20–25 minutes or until cookies are lightly golden.
and icing sugar. Add butter and rub into flour mixture • Leave cookies on tray for a few minutes before removing
using the tips of your fingers until mixture resembles to a wire rack to cool completely. Cookies will keep in an
breadcrumbs. airtight container for up to 2 weeks.
NOTE:
Add hazelnuts and chocolate rice to vary this recipe.
For hazelnut cookies, add 100 g chopped hazelnuts after
step 4. Roll dough into balls, then top each cookie with half a
hazelnut before baking.
For chocolate rice cookies, add 100 g chocolate rice after
step 4. Roll dough into balls, then flatten cookies slightly using
your thumb before baking.
36
Five-spice Cookies
Plain (all-purpose) flour 450 g Ground allspice ¼ tsp

Bicarbonate of soda 2 tsp Unsalted butter 180 g, at room
temperature
Salt ½ tsp
Ground ginger 1 tsp Dark brown sugar 125 g
Ground cinnamon 1½ tsp Molasses 100 g
Ground nutmeg ¼ tsp Egg 1, large
Ground black pepper ¼ tsp Vanilla extract 2½ tsp

Golden castor sugar 100 g, for dusting
• Sift flour, bicarbonate of soda, salt and spices together • Preheat oven to 170°C. Line baking trays with baking
3 times. paper or aluminium foil (shiny side down).
• Using an electric mixer with a paddle attachment, beat • Roll out chilled dough between 2 sheets of plastic. Cut out
butter, sugar and molasses at medium speed for about cookies using a cookie cutter and arrange slightly apart on
5 minutes or until creamy. lined baking trays. Sprinkle with golden castor sugar.
• Reduce speed to low and add egg. Mix well, then add • Bake for 20–25 minutes or until cookies are lightly
vanilla extract. browned.
• Add flour mixture gradually, mixing until just combined. • Leave cookies on tray for about 10 minutes before
Do not over mix. removing to a wire rack to cool completely. Cookies will
• Cover and chill dough for about 10 minutes. keep in an airtight container for up to 1 week.
38
Vanilla Icing Cookies
Makes about 120 cookies or 60 sandwich cookies
Plain (all-purpose) flour 400 g ICING

Baking powder 1½ tsp Egg white 1, medium
Cocoa powder 1 Tbsp Lemon juice ½ tsp
Salt ½ tsp Icing sugar 290 g
temperature
Golden castor sugar 225 g
Egg 1, large
• Preheat oven to 180°C. Line baking trays with baking • Roll out chilled dough between 2 sheets of plastic. Cut out
paper or aluminium foil (shiny side down). cookies using a cookie cutter and arrange slightly apart
on lined baking trays.
• Sift flour, baking powder, cocoa powder and salt together
3 times. • Bake for 25–30 minutes or until cookies are lightly
browned. Leave cookies to cool completely on baking
trays before decorating.
butter and sugar at medium speed for about 5 minutes
or until creamy. • Prepare icing. Using an electric mixer with a whisk
attachment, beat egg white at medium speed for about
• Add egg and vanilla extract. Mix well.
2 minutes until foamy. Add lemon juice and icing sugar
• Add flour mixture gradually, mixing until just combined. and beat until mixture is thick.
Do not over mix.
• Sandwich cookies with icing and serve. Cookies will keep
• Cover and chill dough for about 10 minutes. in an airtight container for up to 1 week.
NOTE:
These cookies will be soft when they come out of the oven
and may break if they are removed from the baking tray
before cooling.
40
Orange Cookies
Makes 164 cookies
Plain (all-purpose) flour 300 g Vanilla extract 2 tsp

Cornflour 120 g Rose water 3 tsp
Icing sugar 100 g Grated orange zest 2½ Tbsp
Unsalted butter 360 g, at room Orange cloudy paste 1½ Tbsp
temperature
Egg yolks 2, medium
• Preheat oven to 160°C. Line baking trays with baking • Add flour mixture gradually to form a dough.
• Cover and chill dough for about 30 minutes.
• Sift flour and cornflour together 3 times. Set aside.
• Roll out chilled dough between 2 sheets of plastic. Cut out
• Sift icing sugar once. Set aside. cookies using a cookie cutter and arrange slightly apart
on lined baking trays.
• Using an electric mixer with a paddle attachment,
beat butter and icing sugar at medium speed for about • Bake for 20–25 minutes or until cookies are lightly golden.
5 minutes. • Leave cookies on tray for about 10 minutes before
• Add vanilla extract and rose water and beat for removing to a wire rack to cool completely. Cookies will
20 seconds. keep in an airtight container for up to 2 weeks.
• Add orange zest and orange paste and mix well.
42
Cranberry, Honey and
Chocolate Cookies
Plain (all-purpose) flour 150 g Grated orange zest 1 tsp

Cornflour 70 g Honey 2 Tbsp
Salt a pinch Dried cranberries 150 g, finely diced
Light brown sugar 4 Tbsp Egg yolk 1, medium
Unsalted butter 125 g, at room White or dark chocolate 150 g,
temperature chopped
• Sift flour, cornflour and salt together 3 times. • Using a teaspoon, scoop dough into 2.5-cm balls and
place slightly apart on lined baking trays.
• Combine flour mixture and sugar in a large mixing bowl.
Mix well. • Bake for 20–25 minutes or until cookies are lightly golden.
Leave cookies on tray for about 10 minutes before
• Rub butter into flour mixture using the tips of your fingers
removing to a wire rack to cool completely.
until mixture resembles breadcrumbs.
• Place chocolate in a heatproof bowl set over a pan of
• Add orange zest, honey, diced cranberries and egg yolk
simmering water and stir until chocolate is melted and
and mix to form a dough.
smooth. Using a teaspoon, coat cookies with melted
• Cover dough with plastic wrap and refrigerate for about chocolate. Leave to set on a wire rack before serving
30 minutes. or storing.
• Preheat oven to 170°C. Line baking trays with baking • Cookies will keep in an airtight container for up to 1 week.
44
SHORTBREAD
Rose Petal Shortbread 48
Cream Cheese, Pumpkin Seed Shortbread 50
Lime Hazelnut Shortbread 52
Crystallized Ginger Shortbread 54
Dried Blueberry and Orange Shortbread 56
SCONES
Date and Apricot Scones 58
Strawberry, Grape and Plum Scones 60
Red Bean Green Tea Scones 62
Prune Scones 64
Rose Petal Shortbread
Makes about 50 pieces
Plain (all-purpose) flour 370 g Rose water 2 tsp

Baking powder ½ tsp Coarse sugar 120 g, for dusting
Icing sugar 150 g, sifted
ROSE TEA
Lemon 1, grated for zest
Dried rose buds 2 Tbsp
Dried edible rose petals 2 Tbsp,
crushed Boiling water 200 ml
temperature
• Sift flour and baking powder together 3 times. Sift icing • Preheat oven to 170°C. Line baking trays with baking paper
sugar into flour mixture and mix well. or aluminium foil (shiny side down).
• Add lemon zest and crushed rose petals. Mix well. • Unwrap chilled dough and cut logs into 1-cm thick slices.
Dab shortbread slices with rose tea and coat with coarse
• Using hands or a wooden spoon, mix in butter to form a
sugar. Arrange on lined baking trays.
dough. Add rose water.
• Bake for 20–25 minutes or until shortbread is lightly
• Divide dough into 2 or 3 portions and roll into logs. Cover
golden.
with plastic wrap and refrigerate for about 1 hour.
• Leave shortbread on tray for about 10 minutes before
• In the meantime, prepare rose tea. Steep rose buds in
removing to a wire rack to cool completely. Shortbread will
boiling water for 25 minutes. Strain and discard rose buds.
keep in an airtight container for up to 1 week.
Leave tea to cool completely before using.
48
Cream Cheese, Pumpkin Seed Shortbread
Plain (all-purpose) flour 260 g Grated lemon zest 2 tsp

Rice flour 90 g Dark brown sugar 250 g
Salt ½ tsp Vanilla extract 2 tsp
Unsalted butter 260 g, at room Rose water 1 tsp
temperature
Pumpkin seeds 100 g
Cream cheese 100 g, at room
temperature
• Sift both types of flour and salt together 3 times. • Preheat oven to 160°C. Line a baking tray with baking
Set aside. paper or aluminium foil (shiny side down). I used a
25.5 x 20-cm rectangular tray.
butter, cream cheese, lemon zest and sugar at medium • Unwrap chilled dough and place it between 2 sheets of
speed for 5 minutes. plastic. Roll out to fit prepared baking tray. Bake for
30–35 minutes or until shortbread is lightly browned.
• Add vanilla extract and rose water. Stir in flour mixture
and mix until just incorporated. Do not over mix. • Leave shortbread on tray for about 10 minutes before
• Add pumpkin seeds and mix lightly.
• Cut to serve. Shortbread will keep in an airtight container
• Cover dough with plastic wrap and refrigerate for about
for up to 1 week.
20 minutes.
50
Lime Hazelnut Shortbread
Plain (all-purpose) flour 280 g +

more for dusting
Cornflour 80 g
Salt ½ tsp
Castor sugar 130 g
temperature
Finely chopped hazelnuts 100 g
Grated lime zest 2 tsp
• Preheat oven to 160°C. Line a 23-cm round tart tin with • Place dough onto prepared tart tin. Spread dough out and
baking paper leaving a 2-cm overhang to make removing smoothen the surface.
shortbread easier.
• Sift both types of flour and salt together 3 times. Using a browned.
wooden spoon, mix sugar into flour mixture.
• Leave shortbread in tin for about 10 minutes before
• Add butter and mix thoroughly to form a sticky dough. removing to a wire rack to cool completely.
Mix in hazelnuts, lime zest and vanilla extract.
• Dust hands with plain flour and gently knead dough until for up to 1 week.
it is smooth. Do not overwork dough.
52
Crystallized Ginger Shortbread
Plain (all-purpose) flour 260 g

Cornflour 120 g
Salt ½ tsp
temperature
Grated orange zest 2 Tbsp
Crystallized ginger 150 g, cut into
tiny pieces
Milk 3 Tbsp
• Sift both types of flour and salt together 3 times. • Unwrap chilled dough and place it between 2 sheets of
Sift icing sugar into flour mixture and mix well. plastic. Roll it into a 5-mm thick sheet. Cut dough using
a cookie cutter and arrange slightly apart on lined baking
• Add butter and mix thoroughly, then add orange zest
trays. Bring dough scraps together, roll out and repeat to
followed by crystallized ginger. Mix well.
cut shapes until dough is used up.
• Add milk and knead dough using hands until dough
is smooth.
browned.
• Cover dough with plastic wrap and refrigerate for about
• Leave shortbread on tray for about 10 minutes before
20 minutes.
• Preheat oven to 170°C. Line baking trays with baking
• Shortbread will keep in an airtight container for up to
1 week.
54
Dried Blueberry and Orange Shortbread
Makes 9 pieces

Cornflour 120 g
Salt ½ tsp
temperature
Icing sugar 120 g
Milk 1 Tbsp
Grated orange zest 2 Tbsp
Dried blueberries 140 g
• Sift both types of flour and salt together 3 times. • Preheat oven to 160°C. Line a 23-cm square baking tray
Set aside. with baking paper or aluminium foil (shiny side down).
• Using an electric mixer with a paddle attachment, • Unwrap chilled dough and place it between 2 sheets of
beat butter and icing sugar at medium speed for plastic. Roll out to fit prepared baking tray.
about 5 minutes.
• Add vanilla extract and milk and beat for 20 seconds. golden.
• Add orange zest and mix to incorporate. • Leave shortbread on tray for about 10 minutes before
• Add flour mixture in 3 batches and mix to form a dough.
• Remove dough from mixer, then gently fold in dried
for up to 1 week.
blueberries using a wooden spoon.
• Cover dough with plastic wrap and refrigerate for

20 minutes.
56
Date and Apricot Scones
Makes about 8 scones

Baking powder 2 tsp
Salt ¼ tsp
Light brown sugar 45 g + more for sprinkling
over scones
Unsalted butter 50 g, chilled
Dates 100 g, cut into small pieces
Canned apricots 100 g, well-drained and cut
into small pieces
Milk 4 Tbsp
Egg 1, medium, beaten
GLAZE
Egg yolk 1, medium, mixed with 1 tsp milk
• Preheat oven to 220°C. Line a baking tray with baking • Turn dough out onto a work surface dusted with flour.
paper. Shape it into a round, approximately 5-cm thick.
• Sift flour, baking powder and salt together 3 times. • Using a long knife, make 4 cuts across dough to get
Add sugar and mix well. 8 wedges. Place on prepared baking tray. Brush top of
scones with glaze, then sprinkle with a little sugar.
• Cut butter into small cubes and add to flour mixture.
Using your fingertips, rub butter into flour mixture until • Bake for 20–25 minutes or until scones are lightly
mixture resembles breadcrumbs. browned.
• Stir in dates and apricots and mix well. Add milk, egg • Serve warm with butter, jam or whipped cream.
and vanilla extract and mix gently until mixture comes
together.
NOTE:
When making scones, work the dough quickly and gently to
ensure the baked product is light and not hard or tough.
As all ovens work differently, use the oven temperature here
just as a guide and adjust the temperature according to your
oven. Scones are typically baked at high heat (between 200°C
and 220°C) so the crust is lightly browned, while the inside
remains moist and soft.
58
Strawberry, Grape and Plum Scones
Plain (all-purpose) flour 300 g Plums 50 g, skinned and cut into

small cubes
Baking powder 1 Tbsp
Salt ¼ tsp Egg 1, medium, beaten
Castor sugar 40 g Whipping cream 100 ml
Unsalted butter 40 g, chilled Vanilla extract 1 tsp

Strawberries 100 g, washed, hulled
EGG WASH
and cut into small cubes
Egg yolk 1, medium, mixed with 1 tsp milk
Green seedless grapes 50 g, skinned
and cut into small cubes
• Preheat oven to 200°C. Line a baking tray with • Turn dough out onto a work surface dusted with flour.
baking paper. Shape it into a 5-cm thick sheet and cut out rounds using
a 6-cm round cutter. Gather scraps together and repeat to
• Sift flour, baking powder and salt together 3 times.
cut out more rounds.
Add sugar and mix well.
• Arrange slightly apart on baking tray and brush top of
scones with egg wash.
Using your fingertips, rub butter into flour mixture until
mixture resembles breadcrumbs. • Bake for 20–25 minutes or until scones are lightly
• Add fruit and mix well. browned.
• Serve warm with butter, jam or whipped cream.
• Lightly whisk egg with whipping cream and vanilla extract.
• Make a well in the centre of flour mixture and add egg

mixture. Using a wooden spoon or your hand, gently mix
to form a soft dough.
NOTE:
Use a straight downward motion when cutting scones.
Dip the cutter into a bowl of flour to ensure a clean cut each
time. Do not twist the cutter as this will cause the scones to
rise unevenly when baking.
60
Red Bean Green Tea Scones
Plain (all-purpose) flour 280 g +

more for dusting
Baking powder 1 Tbsp
Salt ¼ tsp
Green tea powder 2 tsp
Unsalted butter 50 g, cut into cubes
Egg 1, medium, beaten
Whipping cream 75 ml
Rose water 1 tsp
Canned red beans or red bean paste 100 g
EGG WASH
Egg yolk 1, medium, mixed with 2 tsp water
• Preheat oven to 220°C. Line a baking tray with baking • Add rose water and red beans. Mix until just
paper. incorporated.
• Sift flour, baking powder, salt and green tea powder • Turn dough out onto a work surface dusted with flour.
together 3 times. Set aside. Shape it into a square, approximately 5-cm thick.
• Using an electric mixer with a paddle attachment, beat • Using a long knife, cut dough into squares or triangles.
butter and sugar at medium speed for about 2 minutes Arrange slightly apart on baking tray and brush top of
or until creamy. Add beaten egg and beat for another scones with egg wash.
minute. • Bake for 15–20 minutes or until scones are lightly
• Gradually add flour mixture and mix well. browned.
• Add whipping cream in a steady stream while beating. • Serve warm with butter, jam or whipped cream.
The dough will start coming together.
62
Prune Scones

Baking powder 1½ tsp
Salt ¼ tsp
Golden castor sugar 2 Tbsp
Unsalted butter 60 g, chilled and cut into
small cubes
Sweet prunes 120 g, cut into small pieces
EGG WASH
Egg yolk 1, medium, mixed with
1 tsp water
• Preheat oven to 200°C. Line a baking tray with • Turn dough out onto a work surface dusted with flour.
baking paper. Shape it into a square, approximately 5-cm thick.
• Sift flour, baking powder and salt together 3 times. • Using a long knife, cut dough into squares or triangles.
Add sugar and mix well. Arrange slightly apart on baking tray and brush top of
scones with egg wash.
Using your fingertips, rub butter into flour mixture until • Bake for 15–20 minutes until scones are lightly browned.
mixture resembles breadcrumbs. • Serve warm with butter, jam or whipped cream.
• Add prunes and mix well.
• Make a well in the centre of mixture and add whipping
cream and vanilla extract. Using your hand, knead mixture
until it just comes together. Do not over work or scones
will be hard and biscuit-like.
64
PIES
Orange Meringue Pies 68
Must-try Apple and Guava Pie 70
Sweet Potato Almond Pies 72
Cream Cheese, Maraschino Cherry Pie 74
Pineapple Cream Cheese Pies 76
TA R T S
Calamansi Cream Cheese Tart 78
Cool Mint Tart 80
White Chocolate, Pistachio and Cranberry Tart 82
Mixed Fruit and Nut Cream Cheese Tarts 84
QUICHE
Smoked Oyster and Mushroom Quiche 86
Curry Crabmeat Potato Crust Quiche 88
Spicy Tuna Flaky Pastry Quiche 90
Green Curry Prawn Quiche 92
Orange Meringue Pies
Makes four 11.5-cm round pies
SHORTCRUST PASTRY Orange juice 150 ml

Plain (all-purpose) flour 225 g Castor sugar 170 g
Salt ¼ tsp Oranges 2, grated for zest
Castor sugar 2½ Tbsp Unsalted butter 70 g
Unsalted butter 120 g, chilled Egg yolks 4, medium
Egg yolks 2, medium; 1 for pastry,
1 for egg wash MERINGUE
Cold water 1 Tbsp or as needed Egg whites 4
Cream of tartar ½ tsp
ORANGE CUSTARD FILLING Castor sugar 120 g
Cornflour 120 g
Milk 150 ml
• Prepare shortcrust pastry. Sift flour and salt. Add sugar • Beat egg yolk for egg wash. Brush pie crusts with egg wash,
and mix well. Cut butter into small cubes and add to then set aside on a wire rack to cool completely.
flour mixture. Using your fingertips, rub butter into flour
• Prepare filling. Stir cornflour into milk until dissolved, then
mixture until mixture resembles breadcrumbs.
pour into a heavy-bottom saucepan with orange juice and
• Add 1 egg yolk and knead lightly until dough is formed. sugar. Cook over medium heat, stirring until mixture is
Add some cold water to bring dough together if mixture thick, glossy and almost translucent. Lower heat and cook,
is dry. Cover with plastic wrap and refrigerate for about stirring for 2 minutes. Remove from heat and stir in orange
30 minutes. zest, butter and egg yolks. Leave to cool for 1 minute.
• Preheat oven to 160°C. Grease 4 tart tins, each about • Prepare meringue. Using an electric mixer with a whisk
11.5 cm in diameter. attachment, whisk egg whites at medium-high speed for
• Roll out chilled dough between 2 sheets of plastic into a 1 minute, then add cream of tartar and beat for another
5-mm thick sheet. Cut dough into 4 circles slightly larger 1 minute. With the mixer running, add sugar in a steady
than prepared tart tins. Place dough circles into tart tins, stream and beat for another 2–3 minutes or until stiff
being careful not to stretch dough too much. Trim edges peaks form. Spoon into a piping bag fitted with a star tip.
to neaten. Using a fork, prick the base and sides of dough. • Preheat oven to 160°C.
• Cover with aluminium foil (shiny side down) and bake for • Spoon filling into a piping bag and pipe into cooled pie
25 minutes. Remove foil and bake for another 10 minutes crusts. Pipe meringue over filling. Bake for 10–15 minutes
or until crusts are golden brown. until meringue is golden brown.
NOTE: • Leave pies to cool in tart tins for 10 minutes, then remove
Brushing the blind baked crusts with egg yolk will seal any cracks to a wire rack to cool completely. Consume within the day.
that may have formed during baking and prevent the filling from
leaking through these cracks while baking. It also helps coat the
crust, keeping it crisp even after the filling is added.
Fill the pie crust while the filling is still warm as the filling will
solidify upon cooling.
Any excess meringue can be baked and served as a sweet treat.
Pipe it onto a lined baking tray and bake in an oven preheated to
160°C for about 20 minutes.
68
Must-try Apple and Guava Pie
Makes one 21.5-cm round pie
SHORTCRUST PASTRY Raisins 4 Tbsp

Self-raising flour 225 g Sugar 60 g
Icing sugar 1 Tbsp Ground cinnamon 1 tsp
Salt ½ tsp Ground cloves a pinch
Unsalted butter 100 g, chilled Plain (all-purpose) flour 1 Tbsp
Cold water 3 Tbsp or as needed Grated lemon zest 1 tsp
Butter 2 tsp, cut into small cubes
FILLING
Granny Smith apples 6, medium EGG WASH
Green apples 2, medium Egg yolk 1, medium, mixed with 1 tsp water
Guava 150 g
• Prepare shortcrust pastry. Sift flour, icing sugar and salt and bake for another 5–10 minutes until crust is lightly
together once. Cut butter into small cubes and add to browned. Leave on a wire rack to cool completely.
flour mixture. Using your fingertips, rub butter into flour
• Pare, core and slice apples and guavas into thin strips.
mixture until mixture resembles breadcrumbs.
Place apples and guavas into a heavy-bottom saucepan
• Sprinkle water evenly over mixture and mix until it comes over medium heat. Add rest of ingredients, except
together. Knead lightly until dough is formed. Cover with butter, and cook for about 15 minutes or until apples and
plastic wrap and refrigerate for about 30 minutes. guavas are softened. Alternatively, place ingredients into
a microwave-safe container and cook in the microwave
• Grease a 21.5-cm tart tin. Divide dough into 2 portions
oven on High for about 7 minutes. Leave to cool.
(two-thirds for the base and one-third for the pie lid).
Keep dough for pie lid refrigerated. • Preheat oven to 200°C.
• Roll out dough for base between 2 sheets of plastic into • Pour cooled filling into pie crust. Top with butter cubes to
a 5-mm thick sheet slightly larger than tart tin. Peel away give pie more flavour.
top sheet of plastic and lift dough using bottom sheet of
• Roll out dough for pie lid between 2 sheets of plastic.
plastic into tart tin. Press dough into edges and sides of
Place over filling and trim edges. Make 3 slits on pie lid
tart tin, being careful not to stretch dough too much. Trim
and create a pattern on edge of pie using a fork.
edges to neaten. Using a fork, prick the base and sides of
dough. Refrigerate for about 30 minutes. • Brush pie lid with egg wash. Bake for 10 minutes, then
lower oven temperature to 170°C and continue baking for
• Preheat oven to 180°C and blind bake pie crust. Place
another 30 minutes or until pie is golden brown.
baking paper or aluminium foil over lined tart tin and fill
with dried beans or pie weights. Bake for 15 minutes, • Place pie on a wire rack to cool completely. Serve chilled
then remove baking paper or foil and beans or weights or warm with a scoop of vanilla ice cream. Pie will keep
refrigerated for up to 3 days.
NOTE:
When adding water to the dough, do it gradually until the dough
is of a consistent texture. Adding too much water will cause the
dough to become soggy and shrink while baking.
Don’t worry if the dough breaks when placing it into the tart tin.
Patch it back with scraps of dough.
The vents on the pie lid allow steam to escape during baking and
keep the filling from overflowing.
Refrigerating the pie before slicing will give you a cleaner cut.
70
Sweet Potato Almond Pies
Makes eight 8-cm round pies
ALMOND PASTRY FILLING

Plain (all-purpose) flour 125 g Sweet potatoes 250 g, washed
Icing sugar 2 Tbsp Salt ½ tsp
Salt a pinch Cashew nuts 70 g, crushed
Ground almonds 100 g Milk 120 ml
Unsalted butter 100 g, chilled Castor sugar 3 Tbsp
Egg yolk 1, medium, lightly beaten Egg yolks 2, medium
Almond extract ¼ tsp Whipping cream 100 ml, chilled
Cold water 1 Tbsp or as needed
• Prepare almond pastry. Sift flour, icing sugar and salt • Leave crusts in tins and place on a wire rack to cool
completely. Refrigerate until ready to use.
together, then mix well with ground almonds.
• Cut butter into small cubes and add to flour mixture. • Prepare filling. Fill a heavy-bottom saucepan with water.
Using your fingertips, rub butter into flour mixture until Bring to the boil and add sweet potatoes and salt. Boil
mixture resembles breadcrumbs. over medium heat for 20–25 minutes. Remove sweet
potatoes and leave to cool before peeling. Mash sweet
• Add egg yolk and almond extract and knead lightly until potatoes and mix with crushed cashew nuts. Set aside.
dough is formed. If mixture is dry, add some cold water
to bring dough together. Cover with plastic wrap and • In another saucepan over low heat, boil milk with sugar
refrigerate for about 20 minutes. until milk just starts to bubble. Add egg yolks slowly in
a thin stream while whisking for about 10 minutes until
• Preheat oven to 160°C. Grease 8 tart tins, each about mixture thickens. Add custard to sweet potato mixture
8 cm in diameter. and mix well.
• Roll out chilled dough between 2 sheets of plastic into a • Spoon or pipe sweet potato mixture into crusts.
5-mm thick sheet. Cut dough into 8 circles slightly larger Refrigerate to chill lightly before serving.
than prepared tart tins. Place dough circles into tart tins,
• Meanwhile, prepare whipped cream. Using an electric
being careful not to stretch dough too much. Using a fork,
prick the base and sides of dough. mixer with a whisk attachment and a chilled mixing bowl,
whisk chilled whipping cream for 2 minutes. Transfer
• Blind bake crusts for 20–25 minutes until lightly browned, whipped cream to a piping bag fitted with a star tip and
then lower oven temperature to 140°C and bake for pipe cream over sweet potato filling. Decorate as desired.
another 5–10 minutes until crusts are golden brown.
• Serve chilled. Pies will keep refrigerated for up to 3 days.
NOTE:
There are many varieties of sweet potatoes. All will work well
with this recipe, so choose one that suits your palette.
72
Cream Cheese, Maraschino Cherry Pie
Makes one 21-cm square pie
SHORTCRUST PASTRY FILLING

Plain (all-purpose) flour 225 g Light cream cheese 500 g
Cocoa powder 1 Tbsp Castor sugar 100 g
Salt ¼ tsp Grated lemon zest 2 tsp
Castor sugar 2 Tbsp Freshly-squeezed lemon juice 3 tsp
Unsalted butter 125 g, chilled Eggs 2, medium
Egg yolk 1 Egg yolks 2, medium
Cold water 2 Tbsp or as needed Maraschino cherries 80 g, diced
Unsalted butter 2 Tbsp, melted
Whipping cream 100 ml, chilled
• Prepare shortcrust pastry. Sift flour, cocoa powder and • Prepare filling. Using an electric mixer with a paddle
salt together. Add sugar and mix well. attachment, beat cream cheese, sugar, lemon zest and
lemon juice at medium speed for 2 minutes.
Using your fingertips, rub butter into flour mixture until • Add eggs and egg yolks, one at a time, mixing well after
mixture resembles breadcrumbs. each addition. Add diced maraschino cherries followed by
melted butter. Mix well.
• Add egg yolk and 1 Tbsp cold water and mix until mixture
comes together. If mixture is too dry, add the other • Preheat oven to 160°C.
tablespoon of cold water. Knead lightly and cover with • Pour half the filling into pie crust and bake for about
plastic wrap. Refrigerate for at least 30 minutes. 40 minutes or until filling is beginning to set. Pour
remaining filling over and continue to bake for 1 hour
• Grease a 21-cm square baking pan.
or until filling begins to brown at the edges.
• Roll out chilled dough between 2 sheets of plastic into
a 5-mm thick sheet slightly larger than baking pan. • Turn off oven. Leave pie to sit in warm oven for
Peel away top sheet of plastic and lift dough using bottom 10 minutes before removing to a wire rack to cool
sheet of plastic into baking pan. Press dough into edges completely. Refrigerate to chill for at least 6 hours
and sides of baking pan, being careful not to stretch before serving.
dough too much. Trim edges to neaten. Using a fork, • Meanwhile, using an electric mixer with a whisk
prick the base and sides of dough. Refrigerate for about attachment and a chilled mixing bowl, whisk chilled
30 minutes. whipping cream for about 2 minutes or until almost to
• Preheat oven to 160°C and blind bake pie crust. the stage of stiff peaks.
Place baking paper or aluminium foil over lined baking • Decorate pie as desired before serving. Pie will keep
pan and fill with dried beans or pie weights. Bake for refrigerated for up to 3 days or frozen for up to 2 weeks.
30–35 minutes until crust is lightly browned. Remove Thaw to room temperature before serving.
baking paper or foil and beans or weights. Set aside to
cool completely.
NOTE:
The dough will be slightly dry and crumbly. Don’t worry if
the dough breaks when placing it into the baking pan. Patch
it back with scraps of dough. Any flaws will be covered by
the filling.
74
Pineapple Cream Cheese Pies
Makes six 10.5-cm round pies

Plain (all-purpose) flour 280 g Light cream cheese 240 g, softened
Baking powder 1 tsp Castor sugar 5 Tbsp
Salt ½ tsp Vanilla extract 1 tsp
Castor sugar 80 g Milk 2 Tbsp
Unsalted butter 180 g, chilled
TOPPING
Egg 1, medium
Canned pineapples 454 g, drained,
Vanilla extract 2 tsp syrup reserved (about 4 Tbsp), cut
Lemon 1, grated for zest into small pieces
Cold water 3 Tbsp or as needed Cornflour 2 Tbsp

Salt ½ tsp
Lemon juice 1½ tsp
• Prepare shortcrust pastry. Sift flour, baking powder and • Preheat oven to 180°C and blind bake pie crusts. Place
salt together. Add castor sugar and mix well. baking paper or aluminium foil over lined pans and fill
with dried beans or pie weights. Bake for 15 minutes,
• Cut butter into small cubes and add to flour mixture. then remove baking paper or foil and beans or weights
Using your fingertips, rub butter into flour mixture until and bake for another 5–10 minutes until crusts are lightly
mixture resembles breadcrumbs. browned. Leave on a wire rack to cool completely.
• Add egg, vanilla extract, lemon zest and cold water, • Lower oven temperature to 170°C.
as needed, until mixture comes together. Knead lightly
and cover with plastic wrap. Refrigerate for at least • Prepare filling. Using an electric mixer with a paddle
30 minutes. attachment, beat cream cheese, sugar, vanilla extract and
milk at medium speed for about 6 minutes.
• Grease 6 round springform pans, each 10.5 cm in
diameter. • Pour filling into crusts and bake for 40 minutes. (Cracks
will appear on the surface of filling and the filling will
• Roll out chilled dough between 2 sheets of plastic into a shrink slightly. This is normal.) Leave to cool before
5-mm thick sheet. Cut dough into 8 circles slightly larger refrigerating for at least an hour.
than prepared springform pans. Place dough circles into
pans, being careful not to stretch dough too much. Using • Combine pineapple syrup, cornflour and salt in a heavy-
a fork, prick the base and sides of dough. Refrigerate for bottom saucepan and cook over medium heat until
about 30 minutes. thickened, stirring continuously. Remove from heat and
stir in pineapple and lemon juice. Leave to cool before
NOTE: pouring over pies. Cover and refrigerate overnight. Serve
When mixing the dough for the crust, add water gradually and chilled. Consume within 2 days.
stop when the dough is formed. Adding too much water will
cause the dough to become soggy and the crust will not have
the desired light and crumbly texture.
Vary this recipe by substituting the canned pineapple with
other canned fruit such as peaches and apricots.
76
Calamansi Cream Cheese Tart
Makes one 23-cm round tart
BISCUIT CRUST Sweetened condensed milk 3 Tbsp

Digestive biscuits 400 g Freshly-squeezed calamansi juice 50 ml
Ground almonds 100 g Gelatine powder 1 tsp, mixed with
1 Tbsp cold water, followed by 1 Tbsp
Golden castor sugar 2 Tbsp
warm water
Unsalted butter 180 g, melted
FILLING
GARNISH
Light cream cheese 250 g, softened
Lime 1, grated for zest
• Preheat oven to 170°C. Line and grease a 23-cm round • Heat calamansi juice lightly and stir in gelatine mixture.
springform pan. Set aside. Mix until gelatine is dissolved. Add to cream cheese
mixture and beat for 30 seconds.
• Prepare biscuit crust. Using a food processor, grind
digestive biscuits until very fine. Add ground almonds, • Using an electric mixer with a whisk attachment and
then sugar and mix well. Make a well in the centre of a chilled mixing bowl, whisk chilled whipping cream at
biscuit mixture and add melted butter. Mix well. medium speed for about 1 minute or until soft peaks
• Press biscuit mixture into the base and sides of prepared form. Add cream cheese mixture and whisk for another
springform pan. Bake for 15 minutes and leave to cool. 1 minute.
Refrigerate for 1 hour. • Pour filling into biscuit crust and refrigerate overnight.
• Prepare filling. Using an electric mixer with a paddle • Slice and serve cold with vanilla ice cream if desired.
attachment, beat cream cheese and sugar at medium Garnish with grated lime zest. Tart will keep refrigerated
speed for 2 minutes. Add condensed milk and mix well. for up to 3 days.
Set aside.
78
Cool Mint Tart
Sandwich cream cookies 400 g,

cream between cookies removed
Cornflour 3 Tbsp
Sweetened condensed milk 75 ml
Large marshmallows 18
Eggs 3, medium
Rose water 2 tsp
Mint chocolate 500 g, chopped
• Preheat oven to 170°C. Line and grease a 23-cm round • Beat eggs in a large bowl. Slowly pour in some hot cream
springform pan. Set aside. mixture while whisking, then slowly pour mixture back
into saucepan. Cook custard over low heat for
• Place sandwich cookies into a food processor and grind 2–3 minutes, then transfer to a large bowl. Cover with
until fine. Place into a mixing bowl and add melted butter. plastic wrap and refrigerate for about 1 hour.
Mix well.
• Remove chilled custard from the refrigerator. Using an
• Press biscuit mixture into the base and halfway up the electric mixer with a paddle attachment, beat custard at
sides of prepared springform pan. Bake for 15 minutes, high speed for about 3 minutes or until creamy. Mix in
then refrigerate for at least 1 hour. vanilla extract and rose water.
• Pour whipping cream into a medium saucepan and
• Sprinkle half the chopped mint chocolate over biscuit
whisk in cornflour until dissolved. Add condensed
base, then top with half the custard. Sprinkle with
milk and whisk until combined. Place over low heat
remaining mint chocolate and top with remaining custard.
(between 60°C and 80°C) and whisk mixture frequently.
Cover and refrigerate.
Add marshmallows and stir for 10–15 minutes until
marshmallows are dissolved. Remove from heat. • Garnish with more chopped mint chocolate if desired.
Serve chilled. Tart will keep refrigerated for up to 3 days.
NOTE:
A thin film of dried custard will form at the bottom of the
pan as the custard cooks. Be careful not to scrape it into the
cooked custard. If it does, pick out any large pieces of the
flakes and discard.
80
White Chocolate, Pistachio
and Cranberry Tart

Plain (all-purpose) flour 250 g Pistachio nuts 200 g, shelled and crushed
Baking powder 1 tsp Dried cranberries 100 g
Salt ½ tsp White chocolate buttons 100 g, melted
Ground almonds 50 g Unsalted butter 90 g
Castor sugar 2 Tbsp Maple syrup 2 Tbsp
Unsalted butter 180 g + 2 Tbsp, chilled Honey 1 Tbsp
Egg yolk 1, large Light brown sugar 60 g
White chocolate buttons 180 g Castor sugar 60 g
Rum (optional) 1 Tbsp
Eggs 2, medium, beaten
• Line and grease a 23-cm round tart tin. Set aside. • Prepare filling. Mixed crushed pistachios and dried
cranberries in a large bowl.
• Prepare shortcrust pastry. Sift flour, baking powder and
salt together. Add ground almonds and sugar and mix • Melt white chocolate with butter in the microwave oven
well. Cut 180 g butter into small cubes and add to flour as above. Set aside.
mixture. Using your fingertips, rub butter into flour • Place maple syrup, honey and sugar in a heavy-bottom
mixture until mixture resembles breadcrumbs. Add egg saucepan over very low heat (between 60°C and 80°C),
yolk and knead lightly until dough comes together. Cover without stirring for about 2 minutes, then stir for about
with plastic wrap and refrigerate for about 30 minutes. 1 minute. Remove from heat and add melted chocolate,
• Roll out chilled dough between 2 sheets of plastic into a vanilla extract and rum, if using. Mix well and leave to
5-mm thick sheet. Peel away top sheet of plastic and lift cool for 10 minutes before whisking in eggs one at a time.
dough using bottom sheet of plastic into tart tin. Press Pour over pistachios and dried cranberries and mix well.
dough into edges and sides of tart tin being careful not to
• Pour filling into tart base until almost to the brim.
stretch dough too much. Trim edges to neaten. Reserve
Decorate tart with reserved dough scraps.
dough scraps for decorating tart. Using a fork, prick the
base and sides of dough. Refrigerate for 30 minutes. • Preheat oven to 200°C and bake tart for 15 minutes, then
lower oven temperature to 160°C and bake for another
• Preheat oven to 180°C. Place baking paper or aluminium
30 minutes. The filling will still be wobbly in the centre
foil over lined tart tin and fill with dried beans or pie
but will set as it cools. If the edges of the tart base is
weights. Bake for 15 minutes, then remove beans or
browning too quickly, cover loosely with aluminium foil
weights and baking paper and bake for another
punched with holes. Remove foil 5 minutes before end of
10 minutes. Set aside to cool.
baking time.
• Place white chocolate in a microwave-safe container with
• Remove and place on a wire rack to cool completely.
2 Tbsp butter and heat in the microwave oven on High
for 20 seconds. Remove and stir, then repeat the process • Slice and serve with ice cream. If not serving immediately,
until chocolate has melted. Pour over cooled tart base cover and refrigerate for up to 1 week. To reheat, cover
and spread using a pastry brush or the back of a spoon. tart with aluminium foil and place in a 160°C oven for
Refrigerate until needed. 20 minutes or until warm.
82
Mixed Fruit and Nut Cream Cheese Tarts
Makes four 11.5 x 6-cm tarts
FILLING Castor sugar 2 Tbsp

Mixed citrus peel 100 g, diced Rose-flavoured sugar 4 Tbsp (see Note)
Candied winter melon 100 g, diced Rose water 2 Tbsp
Mixed white and black sesame seeds Brandy or rum (optional) 2 Tbsp
100 g, toasted
Peanut or corn oil 4 Tbsp
Melon seeds 100 g Salt ½ tsp
Ground almonds 100 g Cool boiled water 1 Tbsp
Walnuts 100 g, finely chopped Kaffir lime leaves 2, finely shredded
Almonds 50 g, finely chopped Fried glutinous rice flour 120 g
Macadamia nuts 100 g, finely chopped
Dried cranberries 50 g, cut into small CREAM CHEESE PASTRY
pieces Plain (all-purpose) flour 250 g
Dried apricots 50 g, cut into small Cream cheese 125 g, at room
pieces temperature
Prunes 50 g, cut into small pieces Unsalted butter 125 g, at room
temperature
Dried cherries 50 g, cut into small
pieces Castor sugar 1 Tbsp
• Start by preparing filling as it needs to sit for an hour. • Roll out chilled dough between 2 sheets of plastic into a
Combine all ingredients except rice flour and stir until 5-mm thick sheet. Peel away top sheet of plastic and cut
mixture comes together. Cover and set aside for 1 hour. dough into 4 rectangles slightly larger than tart tins.
• Grease 4 tart tins with removable bases, each • Press dough into edges and sides of tart tin being careful
11.5 x 6-cm. Set aside. not to stretch dough too much. Trim edges to neaten.
Reserve dough scraps for decorating tart. Using a fork,
• Prepare cream cheese pastry. Sift flour 3 times.
prick the base and sides of dough. Refrigerate for about
• Using an electric mixer with a paddle attachment, beat 30 minutes.
cream cheese at medium speed for 1 minute. Add butter
and beat for another 2 minutes. Add sugar and mix well. • Preheat oven to 160°C.
• Add rice flour to rested filling mixture and stir into a thick
• Reduce mixer speed to low and add flour, a little at a time,
dough. Spoon filling into chilled tart base. Decorate tart
mixing until a dough is formed. Cover with plastic wrap
with reserved dough scraps.
and refrigerate for about 30 minutes.
• Bake for 30 minutes. Remove and place on a wire rack
NOTE: to cool completely. Serve at room temperature. Tart will
To make rose-flavoured sugar, crush 50 g dried pesticide-free keep refrigerated for up to 3 days.
rose buds and mix with 100 g sugar. Pound together and store
in an airtight glass jar for 1 week. Sift out petal pieces and use
as required.
84
Smoked Oyster and Mushroom Quiche
Makes one 23-cm round quiche
SHORTCRUST PASTRY Canned button mushrooms 100 g,

drained and sliced
Canned smoked oysters 200 g, drained
Baking powder ½ tsp and diced
Salt a pinch
Salt ½ tsp or to taste
Unsalted butter 125 g, slightly frozen
Freshly-ground black pepper ½ tsp or
Egg yolk 1, large, beaten to taste
Cold water 1 Tbsp or as needed Grated Cheddar cheese 250 g + more for
topping if desired
FILLING Eggs 2, medium, lightly beaten
Cooking oil 2 Tbsp
Milk 100 ml
Large onion 1, peeled and finely
chopped Grated lemon zest 1 tsp
Cornflour 2 Tbsp
• Prepare shortcrust pastry for base. Sift flour, baking • Preheat oven to 180°C. Place baking paper or aluminium
powder and salt together 3 times. foil over lined tart tin and fill with dried beans or pie
weights. Bake for 15–20 minutes until crust is lightly
browned. Remove paper or foil and beans or weights.
Using your fingertips, rub butter into flour mixture until
Set aside to cool, then refrigerate until needed.
mixture resembles breadcrumbs.
• Add beaten egg yolk and bring dough together. If mixture • Prepare filling. Heat oil in a pan over medium heat.
is dry, add cold water a little at a time until dough comes Add onion and stir-fry until soft. Add mushrooms and
together. Cover with plastic wrap and refrigerate for cook until mushrooms are soft and pan is dry. Add
30 minutes. smoked oysters and season to taste with salt and pepper.
Stir-fry and mix well. Remove from heat and leave to cool
• Grease a 23-cm tart tin. completely.
• Roll out dough for base between 2 sheets of plastic into • When mixture is cool, add cheese and mix well. Set aside.
a 1-cm thick sheet, slightly larger than tart tin. Peel away
• Mix eggs with milk, lemon zest and cornflour. Set aside.
top sheet of plastic and lift dough using bottom sheet of
plastic into tart tin. Press dough into edges and sides of • Remove baked crust from fridge. Pour smoked oyster
tin, being careful not to stretch dough too much. Trim mixture into crust, then pour egg mixture over. Top with a
edges to neaten. Using a fork, prick the base and sides of layer of cheese if desired.
dough. Refrigerate for 30 minutes.
• Preheat oven to 180°C and bake quiche for 30–40 minutes
or until filling is firm.
• Leave quiche to cool a little before cutting. Serve warm.
Consume within the day.
86
Curry Crabmeat Potato Crust Quiche
Makes six 9-cm and six 7-cm round quiches
POTATO CRUST FILLING

White onions 110 g, peeled Cooking oil 2–3 Tbsp
Dried rosemary 1 tsp White onion 1, peeled and chopped
Plain (all-purpose) flour 60 g Curry powder 3 Tbsp
Salt 1 tsp or to taste Crabmeat (thawed if frozen) 200 g
Ground black pepper a dash or to taste Salt ¼ tsp
Potatoes 650 g, washed Castor sugar 1 Tbsp
Cooking oil 2 Tbsp Eggs 3, medium
Milk 70 ml
Grated Parmesan cheese 250 g + 2 Tbsp
• Grease 12 small round tart tins with removable bases. • Prepare filling. Heat oil in a pan over medium heat. Add
I used six 9-cm and six 7-cm tart tins. onion and stir-fry until soft. Add curry powder and cook
for 1–2 minutes until fragrant. Add crabmeat and stir-fry
• Grate onions and place into a strainer to drain for about
for 3–5 minutes, then season with salt and sugar. Dish out
10 minutes. Press out any extra liquid. Combine onions
and set aside to cool.
with rosemary, flour, salt and pepper. Mix well. Set aside.
• Mix eggs with milk, cream and 250 g cheese. Add cooled
• Boil a pot of water and cook potatoes over medium
crabmeat mixture and mix well. Pour into baked potato
heat for 15 minutes. Drain and leave to cool. When cool
crust. Top with 2 Tbsp cheese.
enough to handle, peel and grate potatoes finely. Mix
grated potato into onion mixture. • Preheat oven to 180°C. Bake for 30–35 minutes or until
• Preheat oven to 190°C. filling is lightly browned. The centre will still be slightly
wobbly.
• Press onion-potato mixture into base and sides of tart tin,
• Leave quiche to cool a little before cutting. Serve warm.
keeping the crust as even as you can.
• Bake for about 20 minutes, then remove from oven and
brush crust with a thin layer of oil. Return to the oven
and bake for another 15 minutes or until golden brown.
Remove and leave to cool completely on a wire rack.
NOTE:
If the potatoes are very soft after cooking, mash rather than
grate them. Having some lumps in the mash is fine.
The potato crusts may puff up while baking. If they do, simply
press them down using a spoon before adding the filling.
88
Spicy Tuna Flaky Pastry Quiche
Makes four 11.5-cm round quiches
FLAKY PASTRY FILLING

Plain (all-purpose) flour 300 g Cooking oil 1½ Tbsp
Baking powder 1 tsp White onion 1, peeled and chopped
Salt ½ tsp Tuna in olive oil 370 g, drained
Unsalted butter 70 g, chilled Dried chilli flakes 2 tsp
Vegetable shortening 80 g Red chillies 2, thinly sliced
Egg yolk 1, medium, beaten Salt ½ tsp
White vinegar 1 tsp, mixed with Lemon juice 2 Tbsp
1½ Tbsp cold water (use only if
Parsley a sprig, chopped
pastry is dry)
Eggs 3, medium
Sour cream 200 ml
Grated mozzarella cheese 250 g + more
for topping if desired
• Prepare flaky pastry crust. Sift flour, baking powder and • Bake for 15–20 minutes. Leave on a wire rack to cool
salt together 3 times. completely.
• Cut butter into small cubes and add to flour mixture. • Prepare filling. Heat oil in a pan over medium heat.
Using your fingertips, rub butter and vegetable shortening Add onion and stir-fry until soft. Add drained tuna and
into flour mixture until mixture resembles breadcrumbs. cook for about 2 minutes. Add chilli flakes and sliced
chillies and cook for another minute. Season with salt
• Add beaten egg yolk and bring dough together. If mixture
and lemon juice. Add parsley and remove from heat.
is dry, add vinegar-cold water mixture a little at a time
Set aside to cool.
until dough comes together. Cover with plastic wrap and
refrigerate for 30 minutes. • Mix eggs, sour cream and cheese. Add tuna mixture and
• Preheat oven to 180°C. Grease 4 round tart tins, each mix well. Pour into pastry cases. Top with more cheese if
11.5 cm in diameter. Set aside. desired.
• Preheat oven to 180°C. Bake for about 35 minutes or until
• Roll out chilled dough between 2 sheets of plastic into a
filling is golden brown.
3-mm thick sheet. Peel away top sheet of plastic. Using
one of the prepared tart tins as a cutter, cut out 4 dough • Remove to a serving plate and serve immediately.
rounds. Press dough into edges and sides of tin, being Consume within the day.
careful not to stretch dough too much. Trim edges to
neaten. Using a fork, prick the base and sides of dough.
NOTE:
The dough may break up easily and be hard to roll into a sheet.
Should this be the case, gather up the dough and press it into
the tart tin.
90
Green Curry Prawn Quiche
Makes one 23.5-cm round quiche
SWEET SHORTCRUST PASTRY Green curry paste 2 Tbsp

Plain (all-purpose) flour 250 g Prawns 300 g, peeled and deveined, cut
into cubes
Light brown sugar 1½ Tbsp
Unsalted butter 150 g, chilled Sugar 1 tsp
Egg yolk 1, beaten Salt a pinch or to taste, depending on

saltiness of green curry paste
Cold water 1 Tbsp, if needed
Grated Cheddar cheese 250 g + more for
topping if desired
FILLING
Cooking oil 1 Tbsp Eggs 3, medium, lightly beaten
White onion 1, peeled and chopped Milk 120 ml

Cornflour 2 Tbsp
• Prepare shortcrust pastry. Sift flour 3 times. Add sugar • Bake for 20–25 minutes. Leave on a wire rack to cool
and mix well. Cut butter into small cubes. Using your completely before using.
fingertips, rub butter into flour until mixture resembles
• Prepare filling. Heat oil in a pan over medium heat and
breadcrumbs.
stir-fry onion until soft. Add green curry paste and cook
• Add beaten egg yolk and bring dough together. If mixture for 1 minute. Add prawns and season with sugar and salt.
is dry, add cold water a little at a time until dough comes Mix well. Dish out and set aside to cool. When mixture is
together. Cover with plastic wrap and refrigerate for cool, add 250 g cheese and mix well. Set aside.
30 minutes. • Mix eggs, milk and cornflour. Set aside.
• Prepare a 23.5-cm tart tin.
• Remove baked crust from fridge. Pour prawn mixture into
• Roll out chilled dough between 2 sheets of plastic into a crust, then pour egg mixture over. Top with more cheese
5-mm thick sheet slightly larger than tart tin. Peel away if desired.
top sheet of plastic. Press dough into edges and sides
• Preheat oven to 180°C. Bake for 30–40 minutes or until
of tart tin, being careful not to stretch dough too much.
filling is firm.
Using a fork, prick the base and sides of dough. Trim
edges to neaten. Refrigerate for about 30 minutes. • Leave quiche to cool a little before cutting. Serve warm.
• Preheat oven to 180°C.
92
MERINGUES
Simply Meringues 96
Coffee Swirl Meringues 98
Peanut Butter Meringues with Chocolate Ganache 1
Coconut Meringues with Strawberry Cream 102
PAV L O VA S
Pandan Pavlova with Pineapple Cubes, Rambutans
and Coconut Cream 104
Cream Cheese Pavlova with Mixed Nuts 106
Mandarin Orange, Rose Water Pavlova 108
Strawberry Pavlovas 110
Simply Meringues
Makes about 32 medium or 64 small meringues
Egg whites 4, large

Salt a pinch
Cream of tartar ¼ tsp
White vinegar ¼ tsp
Castor sugar 260 g
Cocoa powder 4 Tbsp
• Preheat oven to 140°C. Line baking trays with baking • Spoon meringue into a piping bag fitted with a star tip
paper. and pipe shapes onto lined baking trays.
• Using an electric mixer with a whisk attachment, whisk • Lightly dust meringues with cocoa powder.
egg whites and salt at low speed until frothy.
• Lower oven temperature to 120°C and bake meringues
• Increase mixer speed to medium and add cream of tartar for about 1 hour 30 minutes or until meringues are firm
and vinegar. Whisk until soft peaks form. and dry.
• Reduce mixer speed to low and add sugar, a tablespoon • Turn oven off. Leave meringues to cool in oven with door
at a time. When all the sugar has been added, increase closed. Meringues will keep in an airtight container for up
mixer speed to high and beat until stiff peaks form. The to 1 week.
meringue should be smooth and glossy, and stand up
straight and retain its shape when the whisk is removed.
NOTE:
Leaving the meringues to cool in the oven will result in crisp and
dry meringues that are light with a melt-in-your-mouth texture.
The process of beating the egg whites to stiff peaks will take
4–5 minutes.
96
Coffee Swirl Meringues
Makes about 25 medium and 10 small meringues
Icing sugar 230 g

Instant coffee granules 3 Tbsp +
more for sprinkling
Cocoa powder 2 Tbsp + more for
sprinkling
Egg whites 3, medium
Salt ¼ tsp
• Preheat oven to 140°C. Line baking trays with baking • Remove one-third of the mixture and set aside.
paper.
• Add coffee-cocoa mixture to the remaining meringue
• Sift icing sugar and set aside. and beat until well-mixed. The meringue should stand up
straight and retain its shape when the whisk is lifted up.
• Mix coffee granules and cocoa powder. Set aside.
• Spoon the plain meringue in a thin strip into a piping
• Using an electric mixer with a whisk attachment, whisk
bag fitted with a star tip, then spoon in the coffee-cocoa
egg whites and salt at low-medium speed until foamy.
meringue. Pipe meringue onto lined baking trays. Sprinkle
• Add cream of tartar and vinegar and whisk until soft coffee granules over.
peaks form. The peaks will not be steady and will bend
• Lower oven temperature to 120°C and bake meringues for
over when you lift the whisk. Turn the mixer to low speed
1 hour 30 minutes or until meringues are firm and dry.
and add the icing sugar, a tablespoon at a time. When all
the sugar has been added, increase mixer speed to high • Turn oven off. Leave meringues to cool in oven with door
and continue beating. The meringue will start to turn closed. Meringues will keep in an airtight container for up
glossy. to 1 week.
98
Peanut Butter Meringues with
Chocolate Ganache
Makes about 35 round and 35 flat meringues
Egg whites 4, large

Castor sugar 260 g
Cornflour 1 tsp
Creamy peanut butter 4 Tbsp
CHOCOLATE GANACHE
Milk chocolate buttons 100 g
Unsalted butter 1 Tbsp
• Prepare chocolate ganache in advance as it needs time • Lower oven temperature to 120°C and bake meringues
to sit and cool. Place chocolate buttons and butter into a for 1 hour 15 minutes or until meringues are just golden
heatproof bowl. Set aside. Place whipping cream into a in colour, and feel firm and dry.
heavy-bottomed saucepan over medium heat. As soon as
• Turn oven off. Leave meringues to cool in oven with door
cream comes to the boil, pour it over chocolate buttons
closed.
and butter. Let mixture sit for about 3 minutes, then use
a handheld whisk to whisk mixture until blended and • When meringues are cooled, use a small sharp knife to
smooth. make a hole at the bottom of dome-shaped meringues.
Spoon peanut butter into a disposable piping bag and snip
• Preheat oven to 140°C. Line baking trays with baking off the pointed tip of the piping bag. Pipe peanut butter
paper. into the dome-shaped meringues, then place on top of a
• Using an electric mixer with a whisk attachment, whisk flat meringue.
egg whites and cream of tartar at low-medium speed for
• Place meringues on a tray lined with parchment paper.
about 2 minutes or until soft peaks form. Turn the mixer
Spoon ganache over meringues. Chill for about 2 hours
to low speed and add sugar, a tablespoon at a time. Add
before serving.
cornflour and vinegar and increase mixer speed to high.
Whisk for another 4–5 minutes or until stiff peaks form. • Uncoated meringues will keep refrigerated in an airtight
container for up to 1 week.
• Spoon meringue into a piping bag fitted with a round tip.
Pipe equal numbers of dome-shaped and flat meringues
onto lined baking tray.
NOTE:
Pour the ganache over the meringues only before serving as the
ganache will cause the meringues to turn soggy if left to sit.
100
Coconut Meringues with Strawberry Cream
Makes about 40 meringues or 20 sandwich meringues
Egg whites 2, large

White vinegar ½ tsp
Lemon juice ½ tsp
Castor sugar 180 g
Desiccated coconut 60 g
STRAWBERRY CREAM
Strawberries 120 g, rinsed and
hulled
• Preheat oven to 140°C. Line baking trays with baking • Prepare strawberry cream. Place strawberries in a food
paper. processor and process until smooth. Pass mixture through
a sieve to remove any lumps. Set strawberry purée aside.
egg whites, vinegar, lemon juice and cream of tartar at • Using an electric mixer with a whisk attachment and
low speed for about 2 minutes or until soft peaks form. a chilled mixing bowl, whisk whipping cream for
• Add sugar, a tablespoon at a time. When all the sugar has 1 minute 30 seconds or until just starting to form
been added, increase mixer speed to high and continue stiff peaks.
beating for about 5 minutes or until stiff peaks form. • Remove mixer bowl from mixer. Add strawberry purée and
fold in using a metal spatula. Leave it rippled if desired.
• Using a metal spatula and working quickly, fold desiccated
coconut into meringue. • Spoon strawberry cream into a piping bag fitted with a
star tip. Pipe some cream onto the base of a meringue and
• Spoon meringue into a piping bag fitted with a star or
sandwich with another meringue. Repeat with remaining
round tip and pipe meringues onto lined baking trays.
meringues.
• Lower oven temperature to 120°C and bake meringues for
• Serve meringues with any remaining strawberry purée.
about 1 hour or until meringues are firm and dry.
Meringues will keep refrigerated in an airtight container
• Turn oven off. Leave meringues to cool in oven with door for up to 1 week.
closed.
102
Pandan Pavlova with Pineapple Cubes,
Rambutans and Coconut Cream
Makes two 15-cm round pavlovas
Egg whites 4, large COCONUT CREAM

Cream of tartar ¼ tsp Coconut cream 250 ml, chilled
Castor sugar 280 g Castor sugar 1 Tbsp
Vanilla extract ½ tsp Pandan paste 1 tsp
Cornflour 1 Tbsp
White vinegar 1 tsp
Canned pineapple cubes 454 g,
well-drained
Canned rambutans 565 g, well-drained
• Prepare coconut cream in advance. Using an electric • Sift cornflour into meringue, then add vinegar and fold in
mixer with a whisk attachment and a chilled mixing with a metal spatula using a few quick strokes.
bowl, whisk chilled coconut cream and sugar until soft
• Spoon meringue into a piping bag fitted with a star tip
peaks form. Add pandan paste and mix well. Cover and
and pipe meringue onto parchment paper, keeping it
refrigerate overnight. Leave to sit at room temperature
within the circle.
for about 20 minutes before using.
• Lower oven temperature to 120°C and bake for about
• Preheat oven to 140°C. Draw a 20-cm circle on a sheet of
1 hour 30 minutes or until meringue is firm to the touch
parchment paper and place it face down on a baking tray.
but not brown.
• Turn oven off. Leave meringue to cool in oven with door
egg whites and cream of tartar on low-medium speed
closed. This may take 2–3 hours.
until soft peaks form. Add sugar, a tablespoon at a time,
whisking well after each addition, until meringue is thick, • To assemble pavlova, place cooled meringue on a serving
glossy and firm. Increase mixer speed to medium-high plate. Pipe coconut cream over and top with pineapple
and add vanilla extract. Mix well. cubes and rambutans. Serve immediately.
NOTE:
Pavlovas can be prepared in advance. Keep meringue in an
airtight container and assemble just before serving.
104
Cream Cheese Pavlova with Mixed Nuts
Makes about six 9-cm square meringues
Icing sugar 360 g CREAM CHEESE FROSTING

Cornflour 2 tsp Cream cheese 250 g, at room temperature
White vinegar 1 tsp Unsalted butter 80 g, at room temperature
Vanilla extract 1 tsp Icing sugar 80 g, sifted
Egg whites 6, medium Vanilla extract 1 tsp
Salt ¼ tsp Mixed nuts 500 g, roughly crushed
• Preheat oven to 150°C and roast nuts for cream cheese • Using the squares on the parchment paper as a guide,
frosting for 15 minutes. Set aside to cool before chopping pipe the meringue onto the parchment paper and build
into smaller pieces. up its shape, leaving a dent in the centre. Try to be
uniform but it really doesn’t matter much. Meringues will
• Lower oven temperature to 140°C. Draw a 9 x 9-cm
crack eventually.
square on a sheet of parchment paper and place it face
down on a baking tray. • Lower oven temperature to 120°C and bake meringues for
1 hour 30 minutes. The low temperature and long baking
• Sift icing sugar and cornflour together. Set aside.
time will dry the meringues while allowing it to retain its
• Mix vinegar and vanilla extract together. Set aside. white colour and marshmallow-like centre.
• Using an electric mixer with a whisk attachment, whisk • Turn oven off. Leave meringue to cool in oven with door
egg whites and salt at low-medium speed until soft peaks closed.
form. This will gradually start to gather volume. Add sugar
• Prepare cream cheese frosting. Using an electric mixer
mixture, one tablespoon at a time, and whisk at medium-
with a paddle attachment, beat cream cheese with butter
high speed for 7–8 minutes or until stiff peaks form.
for 5–6 minutes until mixture is smooth. Add icing sugar
• Lower mixer speed slightly and add vinegar mixture. and vanilla extract and continue to beat for 2–3 minutes.
Whisk for about 20 seconds or until meringue is glossy. Spoon frosting into a piping bag.
Spoon meringue into a piping bag fitted with a round tip.
• To assemble pavlova, pipe cream cheese frosting
into meringues, then sprinkle with mixed nuts. Serve
immediately.
106
Mandarin Orange, Rose Water Pavlova
Makes one 15-cm round pavlova
Egg whites 3, medium ORANGE CREAM

Salt a pinch Whipping cream 200 ml, chilled
White vinegar ½ tsp Rose water 1 tsp
Castor sugar 250 g Orange emulco 1 tsp
Canned Mandarin oranges 175 g, Grated orange zest 3 tsp + more for topping
well-drained
• Preheat oven to 140°C. Draw a 15-cm circle on a sheet of • Turn oven off. Leave meringue to cool in oven with door
parchment paper and place it face down on a baking tray. closed. This may take 2–3 hours.
• Using an electric mixer with a whisk attachment, whisk • Prepare orange cream. Using an electric mixer with a
egg whites and salt at medium speed until soft peaks whisk attachment and a chilled mixing bowl, whisk chilled
form. Add vinegar and whisk to incorporate. Add sugar, whipping cream at medium speed for about 2 minutes
a tablespoon at a time. When all the sugar has been or until stiff peaks form. Add rose water, orange emulco
added, increase mixer speed to high and whisk for about and zest and whisk for another 30 seconds or so until
7 minutes or until stiff peaks form. incorporated. Set aside.
• Using the circle on the parchment paper as a guide, spoon • To assemble pavlova, place cooled meringue on a serving
meringue onto the parchment paper and build up its plate. Spoon orange cream over and top with canned
shape, leaving a dent in the centre. Mandarin oranges. Garnish with orange zest. Serve
immediately.
• Lower oven temperature to 120°C and bake meringue
for 1 hour 15 minutes or until it is crisp to the touch.
Bake for a further 15 minutes if necessary.
108
Strawberry Pavlovas
Makes about 8 medium pavlovas
Egg whites 5, medium WHIPPED CREAM

Salt ¼ tsp Whipping cream 150 ml, chilled
Castor sugar 280 g Icing sugar 2 Tbsp
Vanilla extract ½ tsp Vanilla extract 1 tsp
Cornflour 2 Tbsp Ground cinnamon ½ tsp
White vinegar 2 tsp
Strawberries 250 g, washed
Icing sugar for dusting
• Preheat oven to 140°C. Line a baking tray. • Lower oven temperature to 120°C and bake meringues
for about 1 hour until crisp and dry.
• Using an electric mixer with a whisk attachment,
whisk egg whites and salt at low-medium speed for • Turn oven off. Leave meringues to cool in oven with door
1–2 minutes or until soft peaks form. closed. This may take 1 hour.
• Add sugar, one tablespoon at a time. When all the • Prepare whipped cream. Using an electric mixer with a
sugar has been added, increase mixer speed to whisk attachment and a chilled mixing bowl, whisk chilled
medium and beat for about 7 minutes or until mixture whipping cream, icing sugar, vanilla extract and ground
is glossy and stiff. cinnamon at medium speed for about 1 minute
30 seconds or until stiff peaks form.
• Add vanilla extract and whisk for 20 seconds until
incorporated. • Pipe or spoon whipped cream onto pavlovas and
garnish with strawberries. Dust with icing sugar and
• Sift cornflour into meringue, then add vinegar and fold
serve immediately.
in with a metal spatula using a few quick strokes.
• Using a tablespoon, spoon meringue into 8 rounds
onto baking tray. Shape with the spoon and make a
dent in the centre of each round.
110
WHOOPIE PIES CHOUX
Chocolate Whoopie Pies with Choux Pastry with Yam Cream 130
Marshmallow Cream 114 Choux Pastry with Raspberry Bavarian Cream
Green Tea Whoopie Pies with
Black Sesame Cream 116
Yellow Velvet Whoopie Pies with CHEESECAKES
Chocolate Cream Cheese Filling 118 Strawberry Cheesecake 134
Banana Whoopie Pies with Mango Cheesecakes 136
Peanut Butter Cream and Ganache Topping 120 Classic Cheesecake 138
Pistachio Passion Fruit Cheesecakes 140
MADELEINES/FRIANDS
Cempedak Madeleines 122
Pandan and Sweet-sour Plum Madeleines 124
Pineapple Cinnamon Friands 126
Chrysanthemum Tea and Dried Longan
Financiers 128
Chocolate Whoopie Pies with
Marshmallow Cream
Makes about 13 sandwiches

Unsweetened cocoa powder 150 g
Unsalted butter 125 g
Vegetable shortening 2 Tbsp
Light muscovado sugar 220 g
Eggs 2, large
Egg yolk 1, large
Vanilla extract 1½ tsp
Milk 100 ml
Colourful marshmallows as needed
• Preheat oven to 180°C. Line 2–3 baking trays with baking • Bake for 10–13 minutes or until whoopie pies spring back
paper or aluminium foil (shiny side down). when lightly pressed with a finger.
• Sift flour and cocoa powder together 3 times. Set aside. • Leave whoopie pies to cool on baking trays for 5 minutes
• Using an electric mixer with a paddle attachment, beat before removing to a wire rack to cool completely.
butter, shortening and sugar at medium speed for about • Place a marshmallow on the flat side of half the whoopie
3 minutes or until light and fluffy. Add eggs and egg yolk pies and arrange on a lined baking tray.
one at a time and beat for 20 seconds after each addition.
• Reheat oven to 180°C and bake for 5–8 minutes or until
Add vanilla extract and mix well.
marshmallows fluff up. Remove from oven and sandwich
• Turn mixer speed to low and alternately add flour mixture with other half of whoopie pies.
in 3 additions and milk in 2 additions, starting and ending
• Store in an airtight container in the refrigerator for up to
with flour. Beat until combined. Do not over mix.
5 days. Leave to thaw at room temperature before
• Using a small cookie scoop, drop dollops of batter onto serving.
lined baking trays, keeping them at least 3 cm apart as
pies will spread while baking.
114
Green Tea Whoopie Pies with
Black Sesame Cream

Green tea powder (matcha) 1½ Tbsp
Bicarbonate of soda 1 tsp
Salt ¼ tsp
Unsalted butter 120 g
Egg 1, large
Buttermilk 110 ml
Black sesame seeds 2–3 Tbsp
BLACK SESAME CREAM

Black sesame paste 100 g
• Preheat oven to 200°C. Line 2–3 baking trays with baking • Leave whoopie pies to cool on baking tray for 5 minutes
paper or aluminium foil (shiny side down). before removing to a wire rack to cool completely.
• Sift flour, green tea powder, bicarbonate of soda and salt • Prepare black sesame cream. Using an electric mixer
together 3 times. Set aside. with a whisk attachment and a chilled mixing bowl, whisk
chilled whipping cream for 2–3 minutes or until just
starting to form stiff peaks. Add vanilla extract and whisk
butter and sugar at medium speed for about 4 minutes
for another minute, then add sesame paste and whisk
or until pale and creamy. Add egg and vanilla extract and
until ingredients are well mixed. Chill for about
beat until combined.
20 minutes before using.
• Turn mixer speed to low and alternately add flour mixture
• Pipe or spoon sesame cream onto the flat side of a
in 3 additions and buttermilk in 2 additions, starting and
whoopie pie, then sandwich with another whoopie pie.
ending with flour. Beat until combined. Do not over mix.
Sprinkle sides of pie with black sesame seeds. Repeat
• Using a cookie scoop, drop dollops of batter onto lined until ingredients are used up.
baking trays, keeping them at least 3 cm apart as pies will
• Store in an airtight container in the refrigerator for up to
spread while baking.
5 days. Leave to thaw at room temperature before
• Bake for 10–13 minutes or until whoopie pies spring back serving.
when lightly pressed with a finger.
116
Yellow Velvet Whoopie Pies
with Chocolate Cream Cheese Filling
Plain (all-purpose) flour 350 g Lemon paste 2 tsp
Baking powder 1 tsp Yellow food colouring 1 tsp
Bicarbonate of soda 1 tsp Grated lemon zest 1 tsp
Salt 1 tsp
CHOCOLATE CREAM CHEESE FILLING
Vegetable shortening 1 Tbsp Cream cheese 200 g, at room temperature
Unsalted butter 80 g Unsalted butter 125 g, at room temperature
Castor sugar 150 g Icing sugar 180 g, sifted
Egg 2, medium Salt ¼ tsp
Vanilla extract 1 tsp Vanilla extract 2 tsp
Buttermilk 150 ml Bitter chocolate buttons 100 g, melted
• Preheat oven to 190°C. Line a baking tray with baking • Leave whoopie pies to cool on baking tray for 5 minutes
• Sift flour, baking powder, bicarbonate of soda and salt • Prepare filling. Using an electric mixer with a paddle
together 3 times. Set aside. attachment, beat cream cheese for 1 minute. Add butter
• Using an electric mixer with a paddle attachment, beat and beat for another minute. Add icing sugar and beat
vegetable shortening, butter and sugar at medium for 2 minutes until well mixed. Add salt, vanilla extract
speed for about 5 minutes or until fluffy. Add egg, vanilla and melted chocolate and beat until a smooth paste is
extract and buttermilk and mix for about 1 minute until formed. Be careful not to over beat or the filling will lose
combined. Add flour mixture and beat until smooth. Add its structure. Set aside for about 15 minutes before using.
lemon paste, food colouring and zest and mix well. • Pipe or spoon filling onto a flat side of a whoopie pie.
Sandwich with another whoopie pie. Repeat until
• Spoon batter into a piping bag fitted with a round tip and
ingredients are used up. Chill for about 15 minutes before
pipe batter onto lined baking trays, keeping them at least
serving.
3-cm apart as pies will spread while baking. Bake for
15 minutes or until whoopie pies spring back when lightly • Store in an airtight container in the refrigerator for up to
pressed with a finger. 5 days.
118
Banana Whoopie Pies with Peanut
Butter Cream and Ganache Topping
Plain (all-purpose) flour 300 g Banana essence ½ tsp

Baking powder 1 tsp Vanilla extract 1 tsp
Bicarbonate of soda ½ tsp Milk 90 ml
Ground cinnamon ½ tsp
PEANUT BUTTERCREAM
Salt ½ tsp
Very ripe banana 120 g
Creamy peanut butter 200 g
Light sour cream 60 g
Unsalted butter 80 g GANACHE
Castor sugar 70 g Whipping cream 250 ml
Light brown sugar 70 g Bittersweet chocolate buttons 350 g
Egg 1, large, beaten Flavoured liqueur (optional) 1 Tbsp
• Preheat oven to 180°C. Line 2–3 baking trays with baking • Leave whoopie pies to cool on baking tray for 5 minutes
• Sift flour, baking powder, bicarbonate of soda, cinnamon • Prepare peanut buttercream. Using an electric mixer
and salt together 3 times. Set aside. with a whisk attachment and a chilled mixing bowl,
whisk chilled whipping cream at medium speed for
• Peel and mash banana, then mix with sour cream. Set
1 minute 30 seconds or until just starting to form
aside.
stiff peaks. Add peanut butter and whisk for another
• Using an electric mixer with a paddle attachment, beat 30 seconds until mixture is smooth. Chill for about
butter and both types of sugar at medium speed for 20 minutes before using.
about 4 minutes or until light and fluffy.
• Prepare chocolate ganache. Heat cream in a pan over
• Add egg, banana mixture, banana essence and vanilla medium heat until it comes to the boil. Remove from
extract and beat for about 1 minute until well combined. heat and pour over chocolate, stirring until chocolate is
melted, smooth and glossy. Add flavoured liqueur,
• Turn mixer speed to low and alternately add flour mixture
if using, and stir to combine. Allow ganache to cool
in 3 additions and milk in 2 additions, starting and ending slightly before using.
with flour. Beat until combined. Do not over mix.
• Pipe or spoon buttercream onto the flat side of a whoopie
• Spoon batter into a piping bag fitted with a round tip pie and sandwich with another whoopie pie of the same
and pipe batter into 6 cm rounds onto lined baking trays,
size. Repeat until ingredients are used up.
spacing them slightly apart as pies will spread while
baking. • Drizzle with ganache and serve. Banana whoopie pies are
best consumed within the day.
• Bake for 15–20 minutes or until whoopie pies are firm to
the touch.
120
Cempedak Madeleines
Makes about 24 madeleines
Cempedak 8 pieces, seeds removed;

7 for puréeing and 1 finely diced
Cornflour 50 g
Semolina 50 g
Eggs 4, medium
Icing sugar 180 g, sifted +
more for dusting
Grated lemon zest 1 tsp
Vanilla extract ½ tsp
• Place 7 cempedak into a food processor and purée until • Remove batter from refrigerator and leave at room
smooth. Measure out 4 Tbsp. Set aside. temperature for about 20 minutes. Spoon batter into a
piping bag fitted with a small round tip.
• Generously grease two 12-hole madeleine trays and
refrigerate for about 30 minutes while preparing batter. • Remove madeleine trays from the fridge and pipe batter
• Sift flour and cornflour together 3 times. Add semolina into each hole until three-quarters full. Spoon some diced
and mix well. cempedak into the batter in each hole.
• Preheat oven to 180°C.
eggs and 180 g icing sugar at medium speed for about • Bake madeleines for 30 minutes or until they are risen
4 minutes or until creamy. Add lemon zest and vanilla and lightly browned. Leave madeleines to cool in trays
extract and whisk to incorporate. Add cempedak purée before gently easing out with a toothpick or small knife.
and mix well.
• Dust with icing sugar and consume within the day.
• Using a metal spatula, fold in flour mixture, then melted To store, place in an airtight container in the freezer.
butter. Cover batter with plastic wrap and refrigerate for Madeleines can be frozen for up to 3 weeks. Bring to
about 30 minutes. room temperature before serving.
NOTE:
Cempedak purée can be replaced with jackfruit or durian purée.
The batter needs to be refrigerated for the madeleines to bake
with their characteristic hump.
122
Pandan and Sweet-sour Plum Madeleines
Makes about 20 madeleines

Salt a pinch
Baking powder 1 tsp
Ground almonds 2 Tbsp
Eggs 2, medium, at room temperature
Egg yolk 1, medium, at room
temperature
Castor sugar 100 g
Sweet-sour plums 100 g, stone
discarded, cut into very small pieces
Coconut milk 1 Tbsp
Pandan paste 1 tsp
• Generously grease two 12-hole madeleine trays and • Remove batter from refrigerator and leave at room
refrigerate for about 30 minutes while preparing batter. temperature for about 20 minutes. Spoon batter into
madeleine trays until holes are three-quarters full.
• Sift flour, salt and baking powder together 3 times. Add
ground almonds and mix well. Set aside. • Preheat oven to 190°C.
• Using an electric mixer with a whisk attachment, whisk • Bake madeleines for 30 minutes or until they are risen
eggs and sugar at medium-high speed for 3–4 minutes or and lightly browned. Due to their small size and the high
until pale and thickened. Add flour mixture, sweet-sour heat, madeleines can burn easily. Monitor the baking as
plums, vanilla extract, coconut milk and pandan paste and necessary.
mix well. • Leave madeleines to cool in trays before gently easing out
• Reduce mixer speed to low and gradually add melted with a toothpick or small knife.
butter until incorporated.
• Consume within the day. To store, place in an airtight
• Remove mixer bowl and cover batter with plastic wrap. container in the freezer. Madeleines can be frozen for up
Refrigerate for about 30 minutes. to 3 weeks. Bring to room temperature before serving.
124
Pineapple Cinnamon Friands
Makes about 12 small cakes

Salt a pinch
Ground almonds 125 g
Egg whites 5, medium, at room
temperature
Ground cinnamon 2 tsp +
more for dusting
Grated lemon zest 2 tsp
Canned pineapple rings 100 g, drained
and crushed; syrup reserved for glaze
GLAZE
Pineapple syrup 4 Tbsp
• Preheat oven to 180°C. Generously grease 12 small cake • Spoon batter into prepared cake pans, filling each pan up
pans, each about 8 cm in diameter and refrigerate for to three-quarters full.
30 minutes.
• Bake for about 30 minutes or until a skewer inserted into
• Sift flour and salt together 3 times. Add ground almonds the centre of cakes comes out clean. Leave cakes in pans
and mix well. Set aside. and place on a wire rack to cool for about 10 minutes
before unmoulding to cool completely.
egg whites at medium speed for about 1 minute until • Prepare glaze. Using a handheld mixer, whisk three-
frothy. quarters of pineapple syrup and icing sugar together until
• Gradually add icing sugar, flour mixture and ground mixture is thick. Add more syrup as necessary.
cinnamon. Whisk at medium speed for about • When ready to serve, brush top of friands with glaze and
2 minutes until incorporated. dust with ground cinnamon. Garnish as desired.
• Add lemon zest, then melted butter and mix to a • Unglazed friands will keep refrigerated for up to 2 days.
smooth paste. Bring to room temperature and brush with glaze just
before serving.
• Using a metal spatula, fold in crushed pineapples.
126
Chrysanthemum Tea and
Dried Longan Financiers
Makes 18–20 small cakes
Water 500 ml
Dried chrysanthemum flowers 40 g,
rinsed
Dried longan flesh 30 g
Ground almonds 120 g
Egg whites 4, medium, at room
temperature
Salt ¼ tsp
• Preheat oven to 190°C. Generously grease 20 small cake • Using an electric mixer with a whisk attachment, whisk
pans or two 9-hole financier trays and refrigerate for egg whites, salt and icing sugar at medium speed for
30 minutes. about 3 minutes. Add vanilla extract and mix well. Add
flour mixture and mix until incorporated, then mix in
• Boil the water and measure out 250 ml. Pour into a bowl
longans, longan water and chrysanthemum tea.
and add chrysanthemum flowers. Leave to steep for
30 minutes, then strain to obtain 100 ml chrysanthemum • Using a metal spatula, fold in melted butter.
tea and set aside. • Spoon batter into prepared financier trays, filling each
• Pour remaining boiled water into another bowl and add hole up to three-quarters full.
dried longans. Leave for about
• Bake for 30–35 minutes or until cakes are lightly browned
30 minutes or until longans are softened. Remove longans
and spring back when pressed with a finger. Leave cakes
and cut into small cubes. Measure out 40 ml longan water
in trays and place on a wire rack to cool completely before
and set aside.
unmoulding.
• Sift flour once, then add ground almonds. Mix well.
• Dust cakes with icing sugar and garnish as desired.
128
Choux Pastry with Yam Cream
CHOUX PASTRY YAM CREAM

Plain (all-purpose) flour 140 g, sifted Yams 250 g
Salt a pinch Unsalted butter 2 Tbsp
Milk 120 ml Icing sugar 60 g
Water 120 ml Coconut milk 80 ml
Castor sugar 1 tsp Water 3 Tbsp
Unsalted butter 120 g, cut into small Yam colour paste (optional) 1½ tsp
cubes
Eggs 4, medium
• Prepare yam cream. Wash and skin yam, then cut into wooden spoon until mixture starts to leave the sides and
small pieces. Steam yam for 5–10 minutes until soft, then base of pan. (If a crust forms on the base of the pan, leave
place in a food processor and process until smooth, or if it. Don’t try to scrape it up and incorporate it into the
yam is very soft after steaming, use a fork to mash it until dough or you will have hard bits in the final product. The
smooth. Set aside. dough should be soft, and when you pinch it between your
• Place butter and icing sugar in a heavy-bottom saucepan thumb and forefinger, it should not stick to your fingers.)
over low heat and stir until sugar has dissolved. Add • Remove from heat and allow to cool for 2–3 minutes. Add
coconut milk and water and mix well. eggs, one at a time, stirring until egg is incorporated into
• Add blended/mashed yam and stir until incorporated and dough and dough is smooth and shiny before adding the
mixture is almost dry. Remove from heat. Add yam colour next. The resulting dough should be satiny yellow, thick
paste and mix well. Set aside to cool. and heavy.
• Using an electric mixer with a whisk attachment and a • Transfer dough to a piping bag fitted with a star or round
chilled mixing bowl, whisk chilled whipping cream at tip. Pipe dough into 4.5 cm rounds on prepared baking
medium speed for about 1 minute 30 seconds or until tray, keeping them about 3-cm apart.
soft peaks form. Add cooled yam mixture and whisk • Bake for 20 minutes, then lower oven temperature to
for another 30 seconds until well mixed. Cover and 150°C and bake for another 10 minutes or until pastry is
refrigerate until needed. golden brown and dry. Keep oven heated.
• Preheat oven to 200°C. Line and grease a baking tray. • Although choux pastry may look crisp on the outside,
Set aside. there will still be steam and moisture trapped within.
• Prepare choux pastry. Sift flour and salt together 3 times. Use a sharp knife to slit open each pastry without cutting
Set aside. through, then return to the oven to bake for 5–10 minutes
or until pastry is completely dry. Place on a wire rack to
• In a heavy-bottom saucepan, bring milk, water and sugar cool completely.
to the boil. Add butter and stir until completely melted.
• Pipe or spoon yam cream into pastry. Chill before serving.
• Reduce heat to low and add flour all at once. Stir with a
130
Choux Pastry with
Raspberry Bavarian Cream
Plain (all-purpose) flour 150 g, sifted RASPBERRY BAVARIAN CREAM

Salt ¼ tsp Gelatine powder 1 Tbsp
Water 250 ml Water 75 ml
Castor sugar 1 tsp Raspberries (fresh or frozen) 125 g,
washed
Unsalted butter 120 g, cut into small
cubes Icing sugar 2 Tbsp, sifted
Eggs 4, medium Milk 250 ml
Castor sugar 70 g
Egg yolks 2, medium
• Prepare raspberry cream. Sprinkle gelatine powder into • Lower heat and add flour all at once. Stir with a wooden
water and set aside. Place raspberries and icing sugar in a spoon until mixture starts to leave the sides and base of
food processor and process into a purée. Set aside. pan. (If a thin crust forms on the base of the pan, leave
it. Don’t try to scrape it up and incorporate it into the
• Place milk and sugar in a heavy-bottom saucepan over
dough or you will have hard bits in the final product. The
medium heat and whisk until milk starts to bubble. Add
dough should be soft, and when you pinch it between your
egg yolks and continue whisking for 4–5 minutes until
thumb and forefinger, it should not stick to your fingers.)
well mixed. Remove from heat and stir in gelatine. Add
raspberry purée and mix well. Refrigerate until thickened, • Remove from heat and allow to cool for 2–3 minutes.
stirring every 20 minutes. Add eggs, one at a time, stirring until egg is incorporated
into dough and dough is smooth and shiny before adding
• Using an electric mixer with a whisk attachment and
the next. The resulting dough should be satiny yellow, thick
chilled mixing bowl, whisk chilled whipping cream at
and heavy.
medium speed for about 1 minute or until soft peaks
form. Add vanilla extract and whisk for another 1 minute. • Using a teaspoon, spoon rounds of dough onto baking tray,
Fold whipped cream into chilled raspberry mixture. keeping them about 3-cm apart.
Refrigerate until needed. • Bake for 20 minutes, then lower oven temperature to
• Preheat oven to 220°C. Line and grease a baking tray. 150°C and bake for another 10 minutes or until pastry is
Set aside. golden brown and dry. Keep oven heated.
• Prepare choux pastry. Sift flour and salt together 3 times. • Although choux pastry may look crisp on the outside,
Set aside. there will still be steam and moisture trapped within.
Use a sharp knife to slit open each pastry without cutting
• Combine water and sugar in a heavy-bottom saucepan
through, then return to the oven to bake for 5–10 minutes
over medium heat. As liquid heats up, add butter so it
or until pastry is completely dry. Place on a wire rack to
melts as the liquid boils. cool completely.
• Pipe or spoon raspberry cream into pastry. Chill before

serving.
132
Strawberry Cheesecake
Makes one 24-cm square cake
CHOCOLATE SPONGE CAKE Cornflour 4 Tbsp

Plain (all-purpose) flour 50 g Vanilla extract 2 tsp
Baking powder ¼ tsp Rose water 2 tsp
Cocoa powder 1 Tbsp Light sour cream 150 ml
Eggs 2, large Strawberry purée 160 g
Castor sugar 65 g Eggs 2, large, at room temperature
Vanilla extract ½ tsp Egg yolks 2, large, at room temperature
Milk 1 tsp
STRAWBERRY COULIS
Corn oil 1¼ Tbsp
Water 1 Tbsp
FILLING Strawberries 200 g, hulled and diced
Cream cheese 700 g, at room Castor sugar 2 Tbsp
temperature
Freshly-squeezed lemon juice 1 Tbsp
Castor sugar 240 g
• Line and grease a 24-cm square springform pan and Add sour cream and strawberry purée and beat until
have ready a deep roasting pan large enough to hold combined. Add egg, then egg yolk, beating for 20 seconds
springform pan. Preheat oven to 180°C. after each addition.
• Prepare sponge cake. Sift flour, baking powder and cocoa • Pour filling into pan over layer of cake. Fill roasting pan
powder together 3 times. Set aside. with hot water to come 1–2-cm up the side of pan and
bake for 1 hour 15 minutes .
eggs and sugar at medium speed for 6–7 minutes or until • When baked, the filling will be still wobbly at the centre.
light and fluffy. Add vanilla extract and milk and mix until Leave cake to cool in oven for about 45 minutes with oven
just incorporated. Using a metal spatula, fold in flour door ajar. When cool, lift springform tin from water bath
mixture. Lastly, fold in oil, taking care not to deflate batter. and remove aluminium foil. Refrigerate for at least
• Pour batter into prepared pan and bake for 35 minutes or hours before unmoulding cake.
until a skewer inserted into the centre of cake comes out • Prepare strawberry coulis. Place water, strawberries and
clean. Remove cake from oven and let cool completely on sugar in a heavy-bottom saucepan over medium heat.
a wire rack. When cool, wrap base and sides of pan with Cook, stirring with a wooden spoon until mixture starts
aluminium foil and place into roasting pan. Set aside. to bubble. Add lemon juice and mix well. Remove from
• Preheat oven to 160°C. heat and leave to cool. Pass mixture through a sieve and
discard solids.
• Prepare filling. Using an electric mixer with a paddle • Pour strawberry coulis over chilled cheesecake. Decorate
attachment, beat cream cheese, sugar, cornflour, vanilla
as desired. Serve chilled. To store, cover and refrigerate
extract and rose water for 5 minutes until well mixed.
for up to 5 days or freeze for up to 1 month.
NOTE:
Baking the cheesecake in a water bath (bain marie) will create
moisture in the oven and prevent the top of the cake from
cracking.
To make this cake using a 23-cm round springform pan, halve
the filling ingredients.
134
Mango Cheesecakes
Makes eight 10-cm round cakes
BASE Mango essence a drop

Digestive biscuits 200 g Vanilla extract 1 tsp
Ground almonds 2 Tbsp Lemon juice 1 tsp
TOPPING
FILLING Sour cream 80 g
Cream cheese 350 g, at room Castor sugar 1½ Tbsp
temperature
Mango purée 3 Tbsp
Castor sugar 140 g
Eggs 2, medium, at room temperature GARNISHING
Egg yolk 1, large, at room temperature
Mango purée 50 ml
Milk 1 tsp
Yellow food colouring a drop
Cornflour 1 Tbsp
Almond flakes a handful
Mango purée 100 g
• Prepare eight 10-cm round disposable aluminium • Keep oven heated.

tart tins and a deep roasting pan large enough to hold
• Prepare topping. Using an electric mixer with a paddle
tart tins.
attachment, beat sour cream with sugar until well mixed.
• Preheat oven to 160°C. Add mango purée and mix thoroughly. Pour topping over
• Prepare base. Place digestive biscuits and ground almonds cream cheese layer and return to the oven to bake for
in a food processor and process until fine. You can also do another 15–20 minutes.
this using a resealable plastic bag and a rolling pin. Transfer • Turn oven off and leave cakes to cool in oven with oven
crushed biscuit mixture to a mixing bowl. Add melted door ajar. When cool, remove cakes from water bath and
butter and mix well. Press mixture evenly into the base of refrigerate for at least 6 hours.
prepared tart tins and bake for 10 minutes. Leave to cool,
• To decorate cake, prepare mango cream. Using an electric
then freeze until ready to use.
mixer with a whisk attachment and chilled mixing bowl,
• Lower oven temperature to 150°C. whisk chilled whipping cream at medium speed for about
1 minute 30 seconds. Add mango purée and yellow food
• Prepare filling. Using an electric mixer with a paddle
colouring and mix well.
attachment, beat cream cheese and sugar until well mixed.
Add eggs, then egg yolks, one at a time, beating for about • Decorate cakes with mango cream and almond slices.
20 seconds after each addition. Add milk, cornflour, mango
• These cheesecakes will keep refrigerated for up to 5 days
purée, mango essence, vanilla extract and lemon juice.
or frozen for up to 1 month. Thaw to room temperature
Pour batter over base in prepared tart tins.
before serving.
• Fill roasting pan with hot water to come 1–2-cm up the side
of tart tins and bake for 1 hour.
136
Classic Cheesecake
Makes one 23-cm round cake
BASE FILLING
Digestive biscuits 200 g Cream cheese 650 g, at room
temperature
Ground almonds 3 Tbsp
Light brown sugar 1 Tbsp Castor sugar 160 g
Unsalted butter 150 g, melted Eggs 2, medium, at room temperature

Egg yolk 1, large, at room temperature
Lemon juice 1 tsp
Grated lemon zest 1½ tsp
Light sour cream 225 ml
Unsalted butter 2 Tbsp, melted
• Wrap the base and sides of a 23-cm round springform pan lemon juice and zest and mix well. Reduce mixer speed to
with aluminium foil. Have ready a deep roasting pan large low and add sour cream, beating for a full minute.
enough to hold springform pan. Set aside. Add melted butter and mix well.
• Prepare base. Place digestive biscuits and ground • Pour filling over base in springform pan and place into
almonds in a food processor and process until fine. You roasting pan. Fill roasting pan with hot water to come
can also do this using a resealable plastic bag and a rolling three-quarters way up the side of springform pan. Bake
pin. Transfer crushed biscuit mixture to a mixing bowl. for 1 hour 30 minutes or until centre of cake is almost set.
Stir in sugar, then add melted butter and mix well. Press
• Turn off oven. Leave cake to cool in oven for about
mixture into prepared springform pan and freeze base for
45 minutes with oven door ajar. When cool, lift
about 30 minutes.
springform pan from water bath and remove foil.
• Prepare filling. Preheat oven to 160°C. Using an electric Refrigerate for at least 6 hours before unmoulding cake.
mixer with a paddle attachment, beat cream cheese and
• Serve chilled. If desired, dust cake with icing sugar and
sugar at medium speed for about 4 minutes until well-
top with whipped cream and fruit of choice. To store,
mixed. Add eggs, then egg yolk, one at a time, beating for
cover and refrigerate for up to 5 days or freeze for up to
about 20 seconds after each addition. Add vanilla extract,
1 month.
NOTE:
To slice cheesecakes, heat a long sharp knife over a naked fire
or by dipping it into very hot water. Wipe the knife, then make
a cut across the cake. Wipe the knife and reheat, then repeat to
make another cut across the cake until the desired number of
slices is achieved.
138
Pistachio Passion Fruit Cheesecakes
Makes two 21 x 11-cm cakes
BASE FILLING
Digestive biscuits 150 g Cream cheese 650 g, at room
temperature
Chocolate biscuits 150 g
Unsalted butter 180 g, melted Golden castor sugar 150 g
Vanilla extract 1½ tsp
Orange juice 1½ Tbsp
Rose water 1½ tsp
Eggs 3, medium, at room temperature
Thickened cream 150 ml
Passion fruit pulp 100 g, strained
Pistachio nuts 100 g, crushed
• Grease two 21 x 11-cm disposable aluminium loaf pans • Pour batter over base in loaf pans and place into
and have ready a deep roasting pan large enough to hold roasting pan. Fill roasting pan with hot water to come
loaf pans. Set aside. three-quarters way up the side of loaf pans. Bake for
1 hour 20 minutes or until centre of cakes is almost set.
• Prepare base. Place biscuits in a food processor and
process until fine. You can also do this using a resealable • Turn off oven. Leave cakes to cool in oven for about
plastic bag and a rolling pin. Transfer crushed biscuits 1 hour with oven door ajar. When cool, lift loaf pans from
to a mixing bowl. Add melted butter and mix well. Press water bath and refrigerate for at least 6 hours.
mixture into prepared loaf pans and freeze base for about • Peel off foil from cakes and place on serving plates.
30 minutes. Decorate cake with more passion fruit pulp if desired
• Prepare filling. Preheat oven to 160°C. Using an electric before serving.
mixer with a paddle attachment, beat cream cheese,
• Without the passion fruit pulp topping, these cheesecakes
sugar, vanilla essence, orange juice and rose water at
will keep refrigerated for up to 5 days or frozen for up to
medium speed for about 5 minutes. Reduce mixer speed
1 month. Thaw to room temperature and garnish as
to low and beat in eggs, one at a time, mixing for about
desired before serving.
20 seconds after each addition. Scrape down the sides of
the bowl in between additions. Add thickened cream and
beat for another minute. Lastly, add passion fruit pulp and
pistachios and mix well.
NOTE:
Passion fruit pulp can be slightly sour, so when using it as
garnishing, use it sparingly.
140
Nothing can beat the smell of
freshly-baked treats wafting through
the house. Bake something today!
Quantities for this book are given in Metric and American (spoon and cup) measures.
Standard spoon and cup measurements used are: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml,
1 cup = 250 ml. All measures are level unless otherwise stated.
LIQUID & VOLUME MEASURES DRY MEASURES

Metric Imperial American Metric Imperial
5 ml ⅙ fl oz 1 teaspoon 30 grams 1 ounce
10 ml ⅓ fl oz 1 dessertspoon 45 grams 1½ ounces
15 ml ½ fl oz 1 tablespoon 55 grams 2 ounces
60 ml 2 fl oz ¼ cup (4 tablespoons) 70 grams 2½ ounces
85 ml 2½ fl oz ⅓ cup 85 grams 3 ounces
90 ml 3 fl oz ⅜ cup (6 tablespoons) 100 grams 3½ ounces
125 ml 4 fl oz ½ cup 110 grams 4 ounces
180 ml 6 fl oz ¾ cup 125 grams 4½ ounces
250 ml 8 fl oz 1 cup 140 grams 5 ounces
300 ml 10 fl oz (½ pint) 1¼ cups 280 grams 10 ounces
375 ml 12 fl oz 1½ cups 450 grams 16 ounces, 1 pound
435 ml 14 fl oz 1¾ cups 500 grams 1 pound, 1½ ounces
500 ml 16 fl oz 2 cups 700 grams 1½ pounds
625 ml 20 fl oz (1 pint) 2½ cups 800 grams 1¾ pounds
750 ml 24 fl oz 3 cups 1 kilogram 2 pounds, 3 ounces
1 litre 32 fl oz 4 cups 1.5 kilograms 3 pounds, 4½ ounces
1.25 litres 40 fl oz (2 pints) 5 cups 2 kilograms 4 pounds, 6 ounces
1.5 litres 48 fl oz 6 cups
2.5 litres 80 fl oz (4 pints) 10 cups
OVEN TEMPERATURE LENGTH

°C °F Gas Regulo Metric Imperial
Very slow 120 250 1 0.5 cm ¼ inch
Slow 150 300 2 1 cm ½ inch
Moderately slow 160 325 3 1.5 cm ¾ inch
Moderate 180 350 4 2.5 cm 1 inch
Moderately hot 190/200 375/400 5/6
Hot 210/220 410/425 6/7
Very hot 230 450 8
Super hot 250/290 475/550 9/10

AllanBakes - Really Good Treats - With Tips and Tricks for Successful Baking

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Allan Albert Teoh

Copyright © 2013 Marshall Cavendish International (Asia) Private Limited

Published by Marshall Cavendish Cuisine

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Marshall Cavendish is a trademark of Times Publishing Limited

National Library Board, Singapore Cataloguing-in-Publication Data

Teoh, Allan Albert.

1. Baking. 2. Confectionery. 3. Pastry. I. Title.

Printed in Singapore by KWF Printing Pte Ltd

My god-daughters, Praveena d/o G Selvaraj and Karlpana d/o G Selvaraj for

measurements, especially when working with small quantities. Always place

Piping Bags and Piping Tips Spatula

Wire Cooling Rack

Butter and Oil

more volume to beaten egg whites. It is one of the components of baking

Plain (all-purpose) flour 120 g Light brown sugar 1 Tbsp

Self-raising flour 150 g

Self-raising flour 225 g Vanilla extract 1 tsp

Self-raising flour 180 g

Plain (all-purpose) flour 450 g Ground allspice ¼ tsp

Ground cinnamon 1½ tsp Molasses 100 g

Ground nutmeg ¼ tsp Egg 1, large

Ground black pepper ¼ tsp Vanilla extract 2½ tsp

Plain (all-purpose) flour 400 g ICING

Plain (all-purpose) flour 300 g Vanilla extract 2 tsp

• Add orange zest and orange paste and mix well.

Plain (all-purpose) flour 150 g Grated orange zest 1 tsp

Plain (all-purpose) flour 370 g Rose water 2 tsp

Plain (all-purpose) flour 260 g Grated lemon zest 2 tsp

Plain (all-purpose) flour 280 g +

Plain (all-purpose) flour 260 g

Plain (all-purpose) flour 230 g

• Cover dough with plastic wrap and refrigerate for

Plain (all-purpose) flour 300 g

Plain (all-purpose) flour 300 g Plums 50 g, skinned and cut into

Castor sugar 40 g Whipping cream 100 ml

Unsalted butter 40 g, chilled Vanilla extract 1 tsp

• Make a well in the centre of flour mixture and add egg

Plain (all-purpose) flour 280 g +

Plain (all-purpose) flour 280 g

SHORTCRUST PASTRY Orange juice 150 ml

SHORTCRUST PASTRY Raisins 4 Tbsp

ALMOND PASTRY FILLING

SHORTCRUST PASTRY FILLING

SHORTCRUST PASTRY FILLING

Cold water 3 Tbsp or as needed Cornflour 2 Tbsp

BISCUIT CRUST Sweetened condensed milk 3 Tbsp

Sandwich cream cookies 400 g,

SHORTCRUST PASTRY FILLING

FILLING Castor sugar 2 Tbsp

SHORTCRUST PASTRY Canned button mushrooms 100 g,

POTATO CRUST FILLING

FLAKY PASTRY FILLING

SWEET SHORTCRUST PASTRY Green curry paste 2 Tbsp

Egg yolk 1, beaten Salt a pinch or to taste, depending on

White onion 1, peeled and chopped Milk 120 ml

Egg whites 4, large

Icing sugar 230 g

Egg whites 4, large

Egg whites 2, large

Egg whites 4, large COCONUT CREAM

Icing sugar 360 g CREAM CHEESE FROSTING