So what do you get when you marry the 2 most favorite Chinese New Year cookies together and you give it a Western twist? You get an awesome dessert that is delicate and light (taste light but fat-wise, I don't think it's light!!). :)


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The lunar new year is barely a month away and Y and I decided to make nyonya love letters (otherwise known as kuih kapit) with our pizzelle maker (Thanks, MC for the machine!!). Love letters are absolutely one of my favorite snacks during the new year and is unique to Singapore and Malaysia. It's light and delicate and totally addictive. It's hard ( Read more... )

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This recipe is from my sis-in-law who used to make them for Chinese New Year and I generally modified the recipe by just cutting back a little on the sugar. Although store-bought roasted peanuts are ok to use in this recipe, I really encourage you to bake your own peanuts (Spanish redskin peanuts are the best), then remove the skin, and grind the ( Read more... )

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Went out to the farm to pick blackberries and blueberries last week, so Y and I decided to bake a fruit tart for his parents with these farm-fresh berry goodness. The recipe is taken from joyofbaking.com and I don't think we made any modifications to the recipe. This is a great recipe and is not too complicated. The custard can be made in advance ( Read more... )

Pineapple tarts are unique to Singapore and Malaysia. They are usually baked and served during festive occasions such as Hari Raya Puasa and Lunar New Year. But in some families like my husband's, we have them pretty much all year round, whenever the craving kicks in. The tart consists of a delicate buttery pastry and a pineapple jam that has been ( Read more... )

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