In the land of the half-lion, half-fish mutant, there's the half-cake, half-kueh: pandan kaya quake.
kueh + cake = kuake = quake
Using kueh as an icing makes perfect sense when you live in the tropics. There's no need to worry about the icing melting, even when there's a heat wave. El Niño? Bring it on! No aircon? No problem!
Wednesday, 25 June 2014
Friday, 9 May 2014
If you like your banana cake very fluffy and very "banana-y", you must try my version. Other recipes may be as fluffy but not as banana-y, or as banana-y but not as fluffy.
Tuesday, 22 April 2014
Black is mysterious. Black is sophisticated. Black is . . . sexy.
What makes my cake black? It's bamboo charcoal that's been pulverized into a very, very fine powder.
You can see what my charcoal cake looks like but you can't taste it. Let me taste it for you.
Wednesday, 12 March 2014
Green tea powder, aka matcha and maccha, is the soul of green tea cake. If you want to make good green tea cake, you have to use good quality green tea powder.
GTP has three enemies: heat, light and oxygen. The colour and flavour deteriorate very quickly unless the tea is kept in the cold, in the dark, away from oxygen.