Luxurious Bittersweet Chocolate Ganache Recipe
We had hazelnuts chocolate tart for tea yesterday and my grandson was more interested in the nuts and chocolate then the pastry so here’s what it takes to make a great silky smooth and creamy ganache filling! Luxurious Bittersweet Chocolate Ganache Filling: 350g (12 oz) Bittersweet Chocolate (70%), chopped. 350ml (1½ cups) Heavy Cream. ⅛ … Continue reading
Onde Onde
Pandan Flavoured Onde Onde Recipe: 500g Sweet Potatoes (yellow flesh, preferred). 10 Pandan Leaves, wash and tie 3 leaves into a bundle and cut the 7 remaining ones into small pices, set aside. 75g Plain Flour, sifted. ½ teaspoon Salt (each for dough and coconut shavings). 400g Palm Sugar (they come in cylindrical block form). … Continue reading
Ah Boling
The northern Chinese folks call them Yuanxiao (usually eaten during Chap Goh Mei or the The Lantern Festival) and the southerners call them Tangyuan (eaten during the Chinese winter solstice). In Singapore, we call them Ah Boling (Ah Balling) but it is actually Ah Bo Nin. Ah Boling is supposedly a homophone in the Teochew dialect where “Ah … Continue reading
Going Bananas :p
I never knew that bananas are flowering plants and are often mistakenly called banana trees. Bananas are rich in nutrients and has many other significant contributions like paper, fibre, religious symbolism, etc… etc… Find out more about Bananas. Recently, my dear friend, Steven Labbe, shared with me his “swear by” recipe and it was the … Continue reading
Yummy Cupcakes
They have the tastiest cupcakes, cute cakepops, edible figurines, bonbonnieres, deluxe macarons (especially the Pistachios) in Melbourne. Some of their best sellers are Red Velvet, Berrylicious, Snowy Strawberry, Double Chocolate and Cookies n Cream. Happy celebrating 🙂
The Bonding Tool 