Blueberry Cake

3 Eggs
75 gr Sugar
100 gr Plain four
40 gr Cheddar Cheese
40 gr Milk
40 gr Oil

Fresh cream
Blueberry Jam

- Preheat oven 160 degree.
- Melt cheddar cheese and milk over a double boiler. Cool the mixture.
- Whisk eggs and sugar until stiff.
- Add melted cheese milk, whisk a while (mixed well).
- Fold in the flour, then oil, mixed well until batter is shiny.
- Pour into 6 inch baking tin.
- Bake for 50 mins
- Cool the cake before decorating.

Sago Hun Kwe

50 gr hunkwe flour
250 gr ready fresh coconut milk
150g water
1/4 tsp salt
5 pandan leaves, knotted
70 gr sugar
50 gr sago

- Cook sago until done and transparent, rinse and drain.
- Diluted hunkwe flour, salt and knotted pandan leaves into coconut milk-water mixture, then boil it.
- Once hot, add sugar, stirring until the sugar is dissolved.
- When slightly boil, turn off the fire.
- Add sago, stir well and remove.
- Pour into the agar-agar mould or banana leaf or plastic sheet.
- Leave it cool and chill in fridge to set.

This is the type of sago that I used.

Hong Kong Sytle Cupcakes

This recipe shared by Gourmet Baking. The recipe is actually meant for a cake, however, like her, I baked into cupcakes with several flavours : cheese, pandan and plain with choco chips.
The cake is soft and light.

Chocolate Triangle Cake

Ingredients:3 eggs
2 egg yolk
90g sugar
20g cocoa powder
80g plain four
50g Oil

Filling:Whipping Cream

100g Chocolate, chopped
100g Whipping Cream

Method:- Preheat oven 200 degree.
- Whisk eggs and sugar until stiff.
- Add flour & cocoa powder, stir well, then oil, mixed well until batter is shiny.
- Pour into tray (12”x12”x1”) and bake for 20 mins
- Leave to cool on a wire rack
- Ganache : Heat the whipping cream until hot (but not boil), turn off the switch. Add the chopped chocolate, and stir until smooth. Allow the ganache to cool slightly before pouring over a cake.
- Cut the cake into 4 pieces, then spread cake with whipping cream. Stack up like in the second picture, then cut diagonally. Then combine together into triangle shape, then spread it with whipping cream. Freeze it around 10-15 mins.
- Once the whipping cream set, pour the ganache over the cake.
- Refridge, slice and ready to serve.

- I found the cake to thick. If I would to bake it again, I will just use 2 eggs instead of 3 eggs. Then the cake will not be so bulky like in the first picture ... :)
- Make sure to put extra cream in between the layer, then it will give obvious vertical lines, not like mine :(

Pineapple Slice Cake

Finally, I had a chance to use the remaining pineapple jam left by the CNY. Thanks to Anncoo for sharing this recipe. You can taste of pineapple jam overcame the whole cake, with the combination of soft & moist bottom cake with crisp crumb toppings.