My good eats in Bangkok
There are a bunch of foam cake types that you can build upon. Kasutera is one of them, distinguished from others by the very dark golden colored, silky top, and soft, a bit chewy sponge inside, and the renowned flavor of honey with every bite.
I’m trying to make the corn cake with soft layers of cake base and soft, melty layer of frosting that smells and tastes strongly of corn. Anyone knows how? I contributed my better recipe here.
Cheesecake made from only cream cheese, eggs, and sugar, with a bit of a twist – a layer of mango mousse to top it off.
My try on the Australian lamington, pretty and flavorful.
While checking my SD card, I realized I never posted the pics of my eclairs. So I made a quick dirty post.
Fish sauce, the soul of Vietnamese cuisine, my favorite spice/ingredient ever. And of course, I must start my series of cooking recipes (so far, only baking has featured on this […]
Flavorful tiramisu cake made on the base of Hong Kong sponge cake.
Chiffon, with coconut and pandan flavor, simple as that
Creamy, rich, fluffy, sweet, that’s Japanese cotton cheesecake.