Salted Egg Yolk has taken Singapore by storm. We have salted egg yolk fish skin, salted egg yolk croissants, salted egg yolk chips etc.

So here we are, the popular pineapple tart given a local twist – Golden Salted Egg Yolk Pineapple Tarts. If you are slightly adventurous, try this melt-in-the-mouth enclosed tart that has a subtle salted egg yolk taste.

The salted egg yolk add a tinge of saltiness to the pastry and blends with the sweetness of the luscious pineapple fillings, complimenting it.

The savoury taste sets it apart from the traditional pineapple tarts.

Butter cookies or Kuih Semperit.

These cookies are melt-in-the-mouth and buttery rich. They crumble in your mouth, with a deliciously intense buttery taste.

Guests will be impressed with these rich and buttery cookies that are almost too pretty to eat.

Lunar New Year is just round the corner, it is time to catch up with family and friends and indulge in all the festive goodies. Especially in treats that symbolize all things abundant and prosperous.

Pineapple (黄梨 – 旺来) sounds like arrival of prosperity, thus pineapple tart is a must-have in most households.

Pineapple tarts are small, bite-sized pastry either open or close-faced, top with or filled with pineapple jam.

These pineapple tarts are 100% homemade. First, pineapple jam is laboriously made by slowly reducing and caramelizing grated pineapple pulps. The paste is then rolled into balls.

Next, shortcrust pastry, to be used as the base is made. With the use of french butter, the pastry is fragrant, buttery and crumbly.

Handcrafted, from kneading to rolling to cutting to molding, each of these open-faced tart is top with homemade pineapple jam.

The pineapple jam which is moist, tangy and sweet provides a good balance to the richness of the pastry.

These visually appealing little flowers are baked from the heart. They crumble in your mouth and are aromatic with every bite.

These are the last batch of macarons I baked for the festive celebration.

As mentioned in my earlier post, macarons are one of the most frustrating thing to make. Every time I made them successfully, I get this sense of self accomplishment.

Macarons are beautiful little bite-sized cookies, great at parties and get-together. They add such a beautiful array of colours to the party food.

They are a fun treat.

A macaron is a refined meringued-based cookie sandwich, with a crisp shell and a lush filling.

I don’t have much of a sweet tooth, dessert may seems like an irresistible treat to others, to me I can take it or leave it.

Macarons are sweet, a little too sweet for my liking most of the time. Being a finicky cookie, reducing sugar in the recipe can often be disastrous. So the other way is to work on the filling.

These lemon macarons are a delight as the tartness of the lemon filling completely balances the sweetness of the macarons.

Yellow – the colour of sunshine, the colour of happiness.

I have been baking sugar cookies during festive season for my children to decorate. It is a form of family bonding to us.

These cookies will be given to our friends and family during our yearly gatherings. We will eat up the rest.

These are not the usual Christmas theme, we decided to have some fun this year. Sometimes, it is alright to be different.

These mixed berry muffins are tender and moist with a sparkling sugar crust.

There are berries oozing out in every bite due to the generous amount of berries added to the batter.

I don’t have a preference for eating sugary food, these muffins are lightly sweet, studded with sweet-tart blueberries and raspberries.

They are just good.

This traditional cake will bring back childhood memories.

Back in the olden days when there are not so many fanciful cakes available, egg cakes were one of the old school cakes we eat often. Sadly, this cake is slowly disappearing from our local bakeries.

The original egg cakes have a traditional look, they are unadorned and normally baked in floral cupcake liners.

Here, I used red mini muffin cups and adorn them with Christmas cake toppers. These cakes are also filled with fruit jam. The texture of the cake is soft and the addition of fruit jam add an element of surprise.

These seashells are made from the same batch of batter, they are filled with Kaya jam and are crisp on the outside when freshly baked. They are so pretty.

What better time than festive time to reminisce over memories of the past.

This cake is one of the must get souvenir from Singapore.

A Chiffon cake is a light and airy cake made with vegetable oil instead of traditional fat, such as butter or margarine.

A good Chiffon cake must not only taste nice but must look nice. The cake must rise tall and straight. The texture is airy, light, cottony and moist.

You can make it in any flavors you can think of; chocolate, orange, lemon, matcha, Earl Grey tea etc.

You can serve it plain, with a dusting of icing sugar, with whipped cream and fresh fruits. Dress it up and it can be transformed into an elegant cake.

These muffins are additive, you can have them on their own as breakfast, snacks or serve them in the bread basket for dinner.

They are fluffy and light, with the addition of bacons, it adds a subtle hint of smoky flavor.