Rum-soaked Raisin and Almond Tart (Taiwanese dessert master 孟老师 Recipe)

Posted by vivien | Recipe | Saturday 5 April 2014 6:44 pm
1,705 Total Views


Flickr is such a pain now, can’t find the picture link which can readily embed into post anymore, instead have to cut and paste to amend the link now. :(

A yummy tart, aroma from to the rum soaked raisin and almond meal used in it. Recipe from Taiwanese dessert master 孟老师, her recipes are quite good.


Prick with fork to prevent the pastry from rising and becoming bumpy


using rice as pie weight this time


brush with some egg and further baked it till golden brown like above


ingredients for filling


ready to be baked


golden brown




Ode to Newton Vanilla Souffle in Bistro a Table and Recipe: Chocolate Souffle

Posted by vivien | Kuala Lumpur and Selangor,Recipe | Sunday 9 March 2014 7:24 pm
6,494 Total Views


Bistro a table is among the few restaurant in Kuala Lumpur which serve souffle, a dessert which looks so gloriously good due to its height and look so light. Above is their copyrighted Ode to Newton which is a vanilla souffle with custard and hot ginger drink top with some lemongrass ice halve with nutmeg ice cream, the ice cream is suppose to drop into the hot ginger drink once we are done eating the souffle. around RM38

I like all the items individually, and not together, the souffle and cream are nice on its own, mixing them together make it slightly wet and mushy. Whereas the ice cream and ginger drink are good on its own as well, mixing them both together just make it into a lukewarm gingery milky drink which is not too appetizing.


top view


After eating my second souffle in Bistro a Table, first i had in Augustin Restaurant, Ho Chi Minh. Above my first try making it using souffle recipe for 2 pax by Eugenie Kitchen.


Some adjustment made, not having milk, i use whipped cream substituting some of it with water. It turn out quite good, rising high. Success!

Address: Bistro a table
6 Jalan 17/54, Seksyen 17,
46400 Petaling Jaya, Selangor
Contact: 03-7931 2831

Post by other blogger:

Beautyjunkie Babe

Sarah May Low


Recipe: Oat Biscuit

Posted by vivien | Recipe | Monday 24 February 2014 8:56 pm
7,423 Total Views

My first YouTube video!

Ingredients: (adapted from recipe taken from Poires au Chocolat)

135g quick cook oat (half of it blitzed to oat flour)

around 25 – 35g of ground almond (just because i have lots of ground almond lying around)

1/4 tsp sea salt

50g unsalted butter

1 Tablespoon maple syrup

75ml boiling water



oat flour (blitzed from oat), quick cook oat and sea salt


making brown butter


add butter and maple syrup, mix well then leave for 1 of 2 minutes to rest

Roll it out to 2 or 3 mm thin, bake for 15 – 20 mins

A healthy and not bad tasting biscuit to use up quick cook oat, just right for mid-day snack in the office


Recipe: Light Cheese Tart with Chocolate Shell

Posted by vivien | Recipe | Saturday 15 February 2014 10:12 pm
6,476 Total Views

Chocolate pastry shell recipe from a recipe book: Canadian Living cooks (Page 30 Chocolate Butter Tart)

Light Cheese Cake filling from 孟老师 Pie Recipe book Page 80

The Chocolate pastry is very nice, make for a crispy nice chocolatey treat. Good to note there is no egg in this recipe.


Recipe for tart pastry

Chocolate Shells:
183g flour (some recipe state could substitute 45g with rice flour for crispies shells)
43g cocoa powder
103g cold butter
1/4 tsp salt
Liquid: (mix below and add ice water till 75ml)
1 egg yolk
1tsp vinegar


Filling recipe


Pie pastry rolled out


Without pie weight, gotta improvised with 50 cents coin works pretty well


with some leftover pastry, enough for 4 small tart, above are par-baked pie shells


Par-baked shell


Baked for around 10 minutes in 190 Celsius till water evaporated, then glazed with some whole egg mixture and bake in 170 – 180 Celsius for further 10 – 15 minutes till 80% baked and shiny like above


making light cream cheese filling


Bake in 180 – 190 Celsius for 20 minutes


baked, for these little tarlet, the cocoa bitterness of the tart shell really overwhelmed the cheese filling , it works better to be baked in bigger tart as below so that the ratio of shell over filling to not too high


Beautiful looking light cheese tart, the shell has no sugar and has the bitter cocoa powder aroma.


Recipe: Macaron (Plain, Chocolate & Coffee) with salted caramel filling

Posted by vivien | Recipe | Saturday 4 January 2014 9:39 pm
1,856 Total Views

Salted Caramel filling (from Pierre Herme’s recipe)  this recipe is quite good, kinda sweet without overly sweet

120 Sugar

200g Whipping Cream

103g Softened Unsalted Butter

(optional) sea salt

Macaron shell recipes are from Rohani Jelani:

* I did tried making a hazelnut chocolate ganache, but it was very hard to pipe even when i used a larger nozzle, next time have to use the largest nozzle due to the hazelnut paste i use is with hazelnut bits which stuck to the nozzle

** I have tried using milk chocolate button to make chocolate ganache and the macaron is just too sweet. Macaron shells is best paired to dark chocolate to balanced out the sweetness of the shell

A very good website with many tips for macaron making: BraveTart

My previous macaron baking adventure.

Shell (Original):

120g sieved almonds

200g icing sugar

100 egg white

40 caster sugar

Shell (Chocolate):

110g sieved almonds

200g icing sugar

4 Tbsp cocoa powder

100 egg white

40 caster sugar

Shell (Coffee):

120g sieved almonds

200g icing sugar

1 rounded teaspoon instant coffee

100 egg white

40 caster sugar

Important to note when making macaron:

1) Finished texture can’t be too watery (ie meringue have to be beaten till soft peak and not moving, some website did seem to beat till hard peak which i have yet to try, i just find it is easier to incorporate almond-icing mixture into soft peak)
2) Almond can’t be over mixed during sieving by pressing into sieve else the end mixture will collapse and watery due to oily nut (ie cocoa powder/espresso powder/icing must be presieved before sieving together with almond)

3) The piped macaron have to be placed in air-conditioned room till the shell is COMPLETELY not stick when touched. (If it still feel sticky, leave it in the aircon room as long as it takes to be dry to touch, else rest assure the macaron will crack on top while being baked)

4) Sieve the dry ingredients for 3 or 4 times. (due to me not having a food processor)

5) I find putting the baking pan slightly nearer to the lower heat source works well (just a hunch, i could be wrong)

I made 3 shells: plain, chocolate and coffee, The best is the chocolate macaron shell surprisingly, cos i thought chocolate ones will crack more easily. I think i might have master chocolate macaron as it is the one which has most with feet.

Some additional tips which may or may not be important ;)

1) egg white room temperature

2) Fold in your dry ingredients in at least 4 additions. Do not dump the whole thing into the beaten foam or you might end up with a runny batter (oops, i think i have to follow this, my batter sometimes end up runny and very hard to set even left in air conditioned room for very long)


* On one instance, I did doubled macaron recipe but forgetting to double the caster sugar (used 20g instead of 40g), and the macaron shells is so hard to harden and dry. thus almost all have no feet and top crack (except some chocolate ones which ends up having feet, so far chocolate macaron shells is my best bet now), so i guess there the amount of sugar in macaron recipe can’t be reduced.

I find Lauduree, TWG macaron quite good, with good flavor without too sugary sweet, and one thing is there are very shiny on top, and from what i see from other’s website, their macaron batter are quite smooth and soft, mine might just be slightly undermix and grainy fearing the batter will be overmixed and become runny, perhaps i should mix it further to make the end product have a ‘shiny’ top, instead of a slightly ‘grainy’ top.

Picture Time…

recipe from Rohani Jelani


Pierre Herme caramel recipe, i reduced the amount the whole recipe to corresponds to 200ml of whipped cream i bought


egg white broken and left to ‘aged’ in a container in fridge for 3 days to 1 week


sieve the dry ingredients together. Many recipe specify to use a food processor. Having no food processor, i just triple or sieve it for four times.


prepare the nozzle to pipe mac shells


egg white


mix egg white and dry sieved ingredients


spoon into piping bag with bottom sealed, the batter looks running, urgh


looks kinda runny to me


runny batter cause the feet to slightly spread out


still look decent enough here




chocolate macaron



nice macs


only 1 or 2 crack, yay!


nice feet and shiny top


coffee macs, slide it onto baking sheet


rap the sheet a few times to remove air


use a small toothpick or chopstick to smooth the top of visible air bubbles




yuck, look like cookie, not pretty at all, there was a ‘mishap’ while making this batch of macaron, the oven i used was suddenly shut itself off due to fuse burnt, and i have to switched to a smaller oven and switching to a smaller baking sheet, and resulting in this super ugly macs


waiting to be filled


caramel prepared earlier and to be left in the fridge


cooled, just took out from fridge


whip it up to dreamy sweet caramel






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