公仔饼 made into Sherman the shark and Gudetama ぐでたま!

Freshly and Lovingly Baked on : 27th Sept 2015


Time of the year and I am late again. The truth of the matter is, I am not able to find the alkaline water that is needed for the bake. They are sold out at all bake shops. Nevertheless, better late than never. So I am at it today.

The traditional shapes are goldfish, koi fish or piglets. I have made them into pigs before. So I thought hard as to what other shapes can I made them into. I was flipping through Sunday times today and saw Sherman the shark! Sharks are “fishes” too, isn’t?

The other shape which I have been dreaming to make is Gudetama. It is a food character from Sanrio. You can read more about this very cute egg which I love so much from the below blog. I love its “buttocks” and I cannot explain why it is so adorable. It just tug at my heart everytime I see it. What I am worried about is shaping these cuties free hand.


The dowager was ready excited to see it. The conversation goes:

Dowager: ” Where are the cookie molds for the sharks?”
Me: “What moods?” ====> Feeling puzzled
Dowager: ” then how did you shape these shermans?”
Me: -_- ” FREE HAND!”
Dowager: “I didn’t know you are so talented.”
Me: -_-“””

There are no biscuit molds available to shape these. So you simply has to use your imagination and try it! As Nike’s slogan reads “JUST DO IT!”

Ingredients :

125 Golden syrup
35g Canola oil
1/8 Tsp Bicarbonate of Soda
1 Tsp Alkaline Water
210g Cake Flour

Directions :

Mix the oil, syrup, alkaline water and bicarbonate of soda in a bowl. Ensure that they are incoporated well. Next, add in the cake flour in batches. Mix well on each addition. You will realised it became more and more difficult each round.

Steps by steps





Rest these for 2 hours in the fridge before shaping. It can get rather sticky and having some canola oil at hand will be of great help. Oil your hand before shaping. It will also help if you wash your hand after making 2 designs as your hand will be sticky by then! Once all is done, bake it in a preheated oven of 175 degree for 8 mins.

Raw forms after shaping:

Sherman the shark!


Sherman raw 2




PG raw 3



Baking in progress:


Finished products:






Gluten Free Rice Flour Biscuits – Attempt to pipe a cartoonist version of Mr Lee Kuan Yew using cookie dough.

Freshly and Lovingly Baked on : 8th Aug 2015

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I think hard and long at every available moments this week as to what I should be baking for Singapore’s Jubilee Year Celebration. We are 50 years old! I thought about baking a Singapore flag, I thought about baking a SG50 logo. I thought about the outline of Singapore. I thought about the various bake goods I can use to express those ideas. Somehow, I am limited by my skillset. I firmly believe that you are your greatest challenge. I been trying to outdo every bake. But this time round, it seems like my technical limitations is not allowing me to fully exploit some of the ideas that I have.

Anyway, limitations aside, I remain grateful to the one that has made it all happen. Today, I am baking “him” again. But this time round, it is a cartoonist’s version of him. I saw it on the web and do not know who is the cartoonist in question so I am not able to give him the credit for it.

In such a bake, I would usually use royal icing to pipe the faces. However, this time round, I am using the same cookie dough to do so. So here goes:

240g Rice Flour (sifted)
100g Icing Sugar (sifted)
1 Tsp Pure Vanilla Extract
1 Egg
100g Unsalted Butter


Cream the butter by whipping it fast with a mixer. Then add in the icing sugar slowly and incorporated it well. Next, add in the vanilla extract before adding the egg. Combine these ingredients well and then add in the rice flour batch by batch until it all come together. The dough will weigh about 485g. Take out 435g of the dough and roll it out flat with thickness of about 5 mm. Rest it in the freezer while you work on the 50g of dough that is left behind.

Additional ingredients required for the piping dough:
3.5 Tsp Fresh Milk
1/8 Tsp Charcoal Powder

Add in these additional ingredients into the dough and ensure it is all well incorporated. You do not need to put this piping dough into the fridge since we need it soft.

Once you are done, take out the rolled out dough from the freezer and you can start cutting it out with a round cookie cutter or whatever shape you desire. Once the cookies are cut out, rest them in the freezer for another 5 minutes before baking them in a preheated oven of 180 degree for 10 minutes.

However, if you like to pipe with the cookie dough, then take the cut out cookies from the freezer after it has rested for 5 minutes. Pipe whatever design that you like onto it. Once the designs are piped, return the finished products to the freezer for another 5 minutes.

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Once that is done, bake it as per above instructions.

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Once baked, take it out from the oven and let it cool 2 minutes before removing them from the bake tray. Cool completely before storage. 😉 I know it does not do the cartoonist version of Mr Lee Kuan Yew any justice but I am happy with it. I am happy to be able to create my own cookie dough for piping purposes too!

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Sir: It has been a privilege to live in your era. Mourning for Mr Lee Kuan Yew.

Freshly and Lovingly Baked on : 28th Mar 2015

LKY plain

Word LKY and Flag

I was rather emotional learning of his death. Growing up in Singapore has been a perfect life for me. I have never know poverty nor fear living in this country. Interestingly, Mr Lee Kuan Yew has been my idol since my younger days. I wonder why. As I looked back, I knew it is because of the gratitude and the beautiful life that he has created for me that caused the younger days infatuation to this man I have never met.

I am fortunate to be born into a family where everything are provided for. I have the chance to travel to quite a number of places at a very young age. As I look back during the years of travel, I remember that each and every time when I landed in Singapore’s changi Airport, I will always be so glad and happy that I am finally home to this place where I can let my guard down and be as free as I can be.

As a teenager, I am a rebellious girl who loves to party. Very often then not, I will end up drank. I know that each and every time, I will be sent home safe and sound by the taxi driver. Complacency has been granted to me by Mr Lee Kuan Yew. I owe my life of safety during the reckless time in my life to him.

I remember this incident in Shenzhen when I am in my teens. I was sipping coke happily and walking across a big bridge. One little chinese girl came over and tug at my dress gently asking, “Big sister, can I have a sip of your coke please?” Those words struck hard and deep in me. I literally lost my joy that very moment. I lost it not because that I have to give up my coke. I lost it because I never knew poverty to this extent. Beggars were rampant in many of the cities which I have visited. Many were begging for food and monies. In Singapore, beggars are not allowed. I totally understand the foresight and the rational only after I have travelled to those lesser privileged cities where beggars populate the streets. In a country that relied a lot on tourism, it is impossible to have beggars populating the streets. I totally get HIS rationale.

Why are there laws to prevent car from exhuming smoke? In many countries which I visit, I see how polluted their cities are. The black smoke that came out from every vehicles in those cities makes you amazed by the foresight of this man. As I watched the many series of speeches that he made, I began to understand this great man even more. The more I listened, the more I felt very regretful and sad that he is gone forever. Singaporean has suffered irreplaceable loss.

I remember that I only voted once in my life thus far. That vote was given to PAP. I will continue to vote for that party as long as I am not raptured.

Thank you Mr Lee for your wisdom that has made Singapore a wonderful home for me. Wherever you are, I hope to meet you after my death. I did not have a chance to bow to you when you are alive, I hope I have the chance when I see you in heaven one day. Thank you Mr Lee. Thank you from the bottom of my heart.

These macarons are dedicated to you Mr Lee as I mourned your death.

There are no recipe for these macarons as it did not turn out as good as I want it to be. You can use my past macarons and royal icing recipes in this blog.

Everything here is done free hand. I copied the black ribbon design and traced it onto the baking paper. I have attempted to draw his face but it is really tough since I am hardly artistic!

This is the baking paper template where I pipe the macaronage onto:


LKY Rib and Flag

LKY rib with words

Lky flag Side

Macarons. Testing recipe.

Freshly and Lovingly Baked on : 19th Feb 2015



What did I do on the first day of Chinese New Year? Yes, baking. There is a need of a dessert to complete the tea with the girls today. I do have some rum and raisin buttercream leftover from previous bake. So that left only the macaron shells to bake. I have been baking macarons using the same old recipe and same old method for a while. This time round, I have decided to try a new one and see how this new way of baking can be different?



35g Almond Flour
30g Granulated Sugar
30g Aged Egg White
53g Icing Sugar


Preheat the oven to 140 degree.

I aged the egg white for a night in the fridge. Before using it, I left it to return to room temperature.

While waiting, I sifted the almond flour and icing sugar together. Once the egg white has returned to room temperature, we can start whipping it. Whip the egg white at high speed for 30 sec before adding the granulated sugar. Continue to whip it at high speed till stiff peak is formed.

Fold in the flour/sugar mixture in 2 batches until you form the correct macaronage. In this case, I divide it into 2 portion before adding the desired colourings.

Once the macarons are piped, bake them in the oven for 6 minutes at 140 degree before lowering the temperature to 110 degree. Continue baking them for another 15 minutes. Once that is done, take them out and let it cool completely before piping in desired fillings.


The colour remains vibrant and did not brown at the low temperature. I did not get many hollow macarons as well. The macarons are not that sweet too. Hence for those who resisted macarons due to the sweetness will like these.

6 minutes into the baking process: The feets are already formed!


The shells turned out good!


I prefer Rokkatei Butter Sandwich (マルセイバターサンド) to Shiroi Koibito (白い恋人). What about u? Its Lambies again.

Freshly and Lovingly baked on : 17th Jan 2015

Lambie 2

Solo Lambie 1

Shiroi Koibito is something I will always receive from friends or relatives who came back from Hokkaido. I am thankful for any gift of love from friends although I do secretly hope that they do not bring me anymore Shiroi Koibito but Rokkatei Butter Sandwich Biscuits instead. I love the buttery and rum taste of these biscuits. It just seem so perfectly combined to bring about an explosion of flavours in my mouth. It is also a very decadent treat in gloomy days given the amount of butter involved. I will anytime prefer this over Shiroi Koibito!

However, my secret wish is never not answered. So I have to resort to baking some for myself instead. 😉 I got this recipe from a japanese website a few months back and forgot the link. The recipe that I have here was copied and printed out. I do not dare claim ownership of this recipe. However, after testing it, I think there is something missing in the flavours. I might decide to modify it when I can refresh the taste bud with the authentic ones soon. Otherwise, I am blissfully contented for now.

This is a four part project which took up about 5 hrs of my time. You can simply shape the biscuits into rectangles like the authentic ones or shape it into lambs like I did ( yes, am crazy over lambies recently and I wonder why?)

1) Biscuits
2) White Chocolate and Butter Cream
3) Rum soaked raisin
4) Crumble

Lets get started. I began off with making the biscuit dough since I have to chill it for about 2 hours.


90g Cake Flour
25g Almond Flour
55g Unsalted Butter
35g Fine Sugar
5g Milk
A dash of Pure Vanilla Extract
An Egg york
2g Baking Soda


Sift Cake flour and Baking soda together and set aside. Soften the butter with the sugar and cream it till it turned pale. Fold in the almond flour until well combined before adding in the egg york. Beat it well and add in the milk and vanilla extract. Ensure all are well beaten together before adding in the flour + baking soda mixture in 3 batches. Fold in until just combine. Do not over mixed it.

I divided up the dough as follow. Pinch out 60g of the dough and add in 3 g of milo powder. Mix it well. Use a cling wrap to wrap the dough and twist it tight. Pinch out another dough of 5g and add in a little charcoal powder, mixed well and twist it tight in a cling wrap. Finally, pinch out another 5g of dough and add a little pink colouring into it. Mixed it well and twist it tight. Pull out a piece of cling wrap and position the remaining dough onto it. Use another piece of cling wrap to cover it and roll it out flat. Refrigerate all doughs in the fridge for 2 hrs.

While waiting, work on the remaining of the components.

Rum Soaked Raisins

20g Fine Sugar
60g Raisins
15g Rum
50g Water


Use a small pot and melt the sugar with the water over low heat. Add in the raisin and let it boil for a few minutes. Once done, take it out and add in the rum. Stir well to combine and bring it to a boil again. Once done, let it cool down. Refrigerate it till you are ready to use it.

Butter and White Chocolate Cream


50g Unsalted Butter
A pinch of salt
60g White Chocolate
5g Rum


Melt the white chocolate over a double boiler and leave it to cool down. Beat the butter and salt up until it resembled beaten up cream. Add in the cooled white chocolate and beat it again. Then add in the rum and beat it till well combined. Leave it to firm up in the fridge until you are ready to use it.


25g Unsalted butter
60g Plain Flour
A pinch of Salt
25g Fine sugar


Mix flour, salt and sugar into a bowl. Cut the butter into cubes. Placed it in a bowl. Refrigerate both bowls of ingredients for 1 hr before pouring the flour mixture into the bowl that contained the butter. Use your finger and rub the flour into the butter until it resemble fine crumbs. Once done, refrigerate again until you are ready to use it.

Shaping the biscuits:

I basically use a round cutter and cut out circles of biscuits from the flattened out dough and positioned them onto the baking tray. Ensure it is well spaced out. For this amount of dough, I am able to make about 4 pairs of cookies.

Then I pinched out a small amount of dough and round it up before flattening it and positioning it onto the bottom half of the round biscuits. Next, roll out balls of pink dough and black doughs as nose and eyes. Once done, I rolled out strips of milo tinted dough and shape it into a spiral for the horns. I am not able to weigh them because the weight does not register on my weighing machine. Eye ball the proportion of sizes if you can. A lot of these shaping are done free hand.

Before Baking:

lambie raw 1

Lambie Raw 2

Once the foundation of the cookies shaping are done, I firm it up in the fridge while heating up the oven to 175 degree.

When they are ready to bake, I basically scattered some crumbles between the horns to create the cashmere effect. Then I baked these for 10 minutes or until it brown at the sides.

While Baking:

lambie wip 1

Once it is taken out of the oven, I let it cooled down for a few minutes before attempting to lift it off the baking tray. Once all are lifted off the baking tray and let them cool down completely.


Spread a generous layer of cream onto one side of the biscuit and add in a reasonable amount of raisins before sandwiching it up.

See the decadent butter white chocolate cream?

Lambie with cream and raisin

Let these firm up in the fridge for a day before serving!! Itadakimasu!

Floating Lambie 1

3 Lambie 1