Hello everyone, i'm back after few years migrating to Australia. Finally Hankerie on TikTok . Do follow me to see more short videos there.

Happy New Year 2014 to all my fans.  It's my late Christmas post, been too busy with a lot of Christmas and New Year Bake. Now there is sometime for me to share with the rest of this. This is my exclusive recipe that designed for Zespri Malaysia, with their mascot …

3 simple ingredients can make into delicious Homemade Kiwifruit Lollipop. It is always headache to think of party food that you can prepare way upfront. With the simplest ingredients on hand, I've invented this recipe - Homemade Kiwifruit Lollipop. This recipe is not onl…

What will you do with leftover bread? Throw away? No way!! I've transformed these plain leftover bread to something else, it calls as Kiwifruit bread tart. In fact, I always think that it is so tedious to make own tart shell from scratch especially they are buttery sweet i…

Simply love homemade bread. Everybody can do own nice and fluffy bread, just need patience to wait for its proofing time. Today I am making fresh spring onions crab stick homemade buns. This recipes are improvised from my steamed bun recipes, uniqueness of the onions mixtures - sp…

To all my Hankerie's fans, good news that I will conduct a hands-on cooking class in Malaysia per requested after so many years. This round, I am conducting the class together with Shannon Lim (Creator of Just As Delish ) at Shaury Spices Cooking Studio on coming 24th August 2…

Kuih Bahulu is our Malaysian's all time favorite, it is sort of egg spongy cake with a little bit of dryness in the cake texture. The difference between Kuih Bahulu with French Madeleine are both has slightly different texture, crustiness and the after-taste. Of course, th…

Loving this light and crispy, with a distinctly buttery flaky pastry as the main character of my whole chicken and mushroom pot pies. Added on some vivid green basil leave, fresh from my garden, indeed feeling a little bit of glory. The toughest part in the whole ba…

Instead of stuffing with a traditional cream filling, I've improvised these versatile and tender pastry puffs with a little bit sour raspberries cream. Also, by using some almond, it will add on the crunch of the combined tasting as well. Raspberries are a sy…

Believe it or not? This super pinkish chiffon cake batter is made from pure red dragon fruit flesh without any food coloring. At first, I thought this colourful batter is different from my Blue Chiffon Cake , at the point when I added the blue pea flowers into the batter last time, the b…

If you are like me - love everything in pumpkin, then this is definitely a recipe to try. This pumpkin bread is so natural in yellow colour without any artificial yellow food colouring.  Fresh pumpkin also creates a better flavor too.  If you really cannot find any fresh pumpkin at this …

******************************************************************************* Sorry all, the opening is closed now before the due date. No more intake. For those who interested, act faster next time :) See you all during class! Confirmation email will be sent out to those confirmed a…

After 1 week's long break, back to work today, indirectly means I can bake again!!! Today's menu is my fast, easy but delicious chiffon cake.This natural chiffon cake, without any variation or extra taste/colouring. It is full of natural egg fragrance, which indeed…

If you are like me - love everything that has poppy seeds in it, then this is definitely a recipe to try. These blue, beautiful poppy seeds are bursting with bold, nutty flavor and adding both flavor and texture to the bread. It is nicely blend with red dried cranberries. For thi…

Pâte sucrée is a French term for a rich, sweetened short pastry used for desserts such as pies, tarts and filled cookies. The shell is blind baked until entirely cooked with fresh fruit and pastry cream. After reading my World Kitchen France cook book, few pointers that enl…

After my masterpiece of my bread , I'm continue my bread journey. With knowing the basic knowledge of the soft bread dough, I've improvised it with different filling variety - self cooked yam paste. My yam paste swirl bun's recipe:

Chiffon Cake is my favourite cake among all the cake series. That's why I always use this chiffon cake method to apply to swiss roll as well in order to make it more spongy and soft. After my new creation of 3D blue blossom swiss roll which posted a while back, indeed it…

After posted so many sweet pastries blog entries, let's look at the bread making again. Today I really feel tired and lazy to write the long-winded blog. Sorry for keeping it short and sweet. Here is my all time favourite - "Mushroom Head" Milk Loaf for breakfast. It is b…

I guess most of the Malaysian loves to eat our all-time favourite - " Kuih Bahulu " since young. It is a spongy and popular Malaysian little cakes, which made of mainly egg, sugar and flour. During my honeymoon to Europe last month, first time I tasted the delicious petite c…

With knowing the basic on how to make the swiss roll, I am now taking the new challenge to decorate it. As I always believe that art can be combined in these bake or food too, I decided to draw strawberry on my baked strawberry flavour swiss roll.  It really springs my childhood memory -…