I like the buttery yet light texture, not too sweet and with melting chocolate bits in every slice.

They are a wafer like, sweet, fragrant and crispy biscuit made from eggs and coconut milk.

The trick is in washing the starch from the potatoes and getting the potatoes very very dry.

We simply love the combination of taste and texture of kap chung - slightly crispy and salty fried dough with soft, tender and sweet glutinous rice.

This egg tart recipe is an improved version from the recipe I posted a year ago. The crust is flakier and the custard is softer and creamier.

I like the tasty tender prawn meat that go so well with egg, butter & lightly toasted bread.

Biting into the crunchy skin, then the soft gooey texture followed by a sugary peanut butter paste - that is heaven.

The filling is meaty and full of delicious gravy and the crust is very crispy.

I found the apple shape cute and much easier to work with than the traditional pineapple tart shape made for Chinese New Year.

I like a pie that has a creamy centre and a crispy crust. This recipe has a buttery flaky crust - perhaps a little too rich - as the filling is creamy.

It is fruity and luscious with an intoxicating aroma.

The aroma of buttery crust is irresistible and the filling is sweet yet tart,

Bubur Cha Cha is a colourful combination of sweet potato and yam in thick and sweet coconut milk. Bubur Cha Cha can be served hot or cold.

It’s light & spongy with only a hint of butter. It is not a rich cake,

I love apple & blueberry crumble - the filling is warm and tart, the crust buttery and crumbly.

By itself, yam tends to be bland but when combined with the intense flavours of dried prawn & Chinese sausage, yam cake is a tasty dish.

I like my pancake with just the right amount of fluffy texture with a tinge of saltiness and fragrance of egg and butter.

The pastry is very flaky and the char siew filling super delicious. The process for making the flaky pastry may be a little challenging but so rewarding when you get it right.