Olady Bakes

Pandan Kaya Swiss Roll

For this recipe, I used my own home-made Pandan concentrate extract. I puréed the leaves, added water and squeeze out Pandan juice. After that, I let the juice stand overnight in the fridge and only use the bottom thick layer. If you find this too troublesome, you can replace with Pandan paste or Essence. I…

Pandan Chiffon (cooked dough 烫面）

This cooked dough method yields a soft luscious cake, that makes you feel like you are biting on air. The crumbs are delicate and fine, because the flour has been cooked by the heated oil and unable to form more gluten. If done correctly, it can be easier than the usual recipe because there is…

Giraffe Swiss Roll

A rather challenging but fun bake. Please have all ingredients and equipment ready before starting, because you will also need to act quickly through all the steps, and multi-task. Also, a must to follow the tray dimension. I used a smaller tray and ended with a thicker and shorter sponge, which cracked inside. Baked on…

Black Sesame Chiffon Cake

This recipe is slightly adapted from nasilemaklover. It’s moist, soft and rose very high in the oven. I used the singlong brand black sesame powder. Recipe 4 egg yolks 35g caster sugar 60g oil 70g coconut milk 25g black sesame powder 1/4 tsp salt 75g top flour or cake flour 1/4 tsp baking powder 4…

Old School Luncheon Meat Buns

There are no words, love this so much. Buns using killer toast recipe. Bun Recipe (makes 10 to 11) 270g bread flour 180g (1 egg plus water) 25g sugar 3g yeast 2g salt 25g butter Mix all ingredients except butter and salt, till dough comes together. Add in butter and salt and knead till pass…

Gula Melaka Chiffon

One of my family’s favourites. Have baked it so many times, I have memorised the recipe by heart. Just remember to get the right Gula Melaka or else don’t make it. A good Gula Melaka must be dark, and relatively soft enough to scrape and slice. If you see a light one and it turns…

Controlled Cracking for Chiffon

Tried something new the other day which I saw from a Taiwanese FB. The aim is to achieve a clean, patterned, crack top and the look would be so pleasant that there will be no need to overturn the cake when serving. The steps are simple and can be used on any chiffon, but a…

Vampire Soup Recipe

Took this recipe from my kid’s Geronimo book, and lo and behold, it was totally legit. More than that, it was delicious, the kids wiped out the whole pot in no time, when none of them likes tomato itself. Makes you wonder what you have been drinking as tomato soup all this time. The roasting…

Pineapple Tarts

Been so excited the whole weekend with making my very first pineapple tarts. Am happy with how they turned out, learn lots, and also overcame some fears. Before we start, the pastry is not melt-in-the-mouth, it is old school and has a bite to it. It handles very well, pre-baked and after bake. No problem…

Pineapple Jam/ Filling

Start with choosing a just ripe pineapple and do 2 at a go. Doing 1 is just now worth the effort and you can only make maybe 30 tarts. Don’t remove the core because it will add to the fibrous texture. Don’t remove the juice either, it’s full of flavour, so just patiently boil to…