A quintessential old school Teochew dessert with decades of history and nostalgia. This warm and smooth yam paste is bursting with sweetness and a great comfort to many older Singaporeans, as well as a sizeable number of those in the younger generation. Traditionally, Teochew Orh Nee is made by cooking with sugar and shallot oil.
This simplified and healthier version uses no oil and the amount of sugar is kept to minimal.
If there is one cake I would make over and over again, it’ll have to be this Lemon Buttermilk Cake. When I first came across this an episode of Genius recipe from Food52, I immediately bookmarked it and broke out newly acquired Bundt pan.
I gotta admit - this is my first time trying the Hilton DoubleTree Chocolate Chip Cookie. Since DoubleTree by Hilton released their official recipe couple months ago, I’ve been urged by family members and friends to replicate these highly popular cookies (more than 30 million consumed every year*) that are even baked in space. Yes, you heard it right. Who says astronauts can’t bake?
Living in a tropical part of the world means we get access to exotic fruits like Papaya, Pineapple, Dragon fruit, Mango, etc, all year round. The sweet and savory combination of this Thai national dessert is something you can’t really get enough of.
Chocolate chip cookies and cupcakes are probably one of the most classic teatime items that can also double up as a dessert. So imagine having these two delightful items combined into a tantalizing treat.
Sticky Toffee Banana Cake is a sinful and delightful treat that is fitting for any and every occasion. Rich and aromatic banana cake drizzled with warm treacle toffee sauce would be a pleaser for anybody. It is also a perfect way to use up old bananas that would otherwise need to be thrown away.
Crisp Molasses Cookies are slightly spiced cookies with added aroma and depth. Ground cinnamon and ginger gives the cookie a warm aftertaste, while ground cloves perfumes the cookie with a slightly fragrant woodiness.