Strawberry cheese tarts recipe

Guess what?

My engineer finally came in today and fixed the phone line! After 2 months of agonising wait! But thanks to all my loyal blog followers who have not abandoned me through all the tough times waiting for my internet to be set up!

I have been baking today.

Decided to try out some strawberry cheese tarts!

Can I say how much I dislike the yellow lighting in my flat….grr…


Strawberry cheese tarts (adapted from Aunty Yochanna blueberry cheese tart recipe):

Ingredients for Pastry: (Makes about 14 nos.)

200 gm. Butter

120 gm. icing sugar

60 gm. beaten egg

400 gm. Plain flour

1/8 tsp. salt

1 tsp. vanilla essence

Ingredients for Cream cheese filling:

300 gm. Cream cheese

80 gm. icing sugar

1 tsp. lemon paste (alternatively 1 tsp. lemon rind and 1/2 tbsp. Lemon juice)

15 gm. vanilla essence

50 gm. whip cream

25 gm. cornflour – sieved

2 nos. large eggs

Some good quality strawberry Jam topping


(1) Cream butter, icing sugar till slightly creamy.

(2) Add in beaten eggs, salt, and vanilla essence.

(3) Fold in flour and mix into a dough. Leave in the fridge for 20 mins.

(4) Press dough into tart mould and cut off excess dough.

(5) Bake the tart mould till half-baked and let it cool slightly.

(6) Cream cream cheese and icing sugar till creamy.

(7) Add in lemon paste and vanilla essence.

(8) Add in eggs one at a time , beating well after each addition.

(9) Add in whip cream and mix evenly.

(10) Add in cornflour and mix evenly.

(11) Pour filling into half-baked tarts, scoop a little blueberry jam topping on top of filling and then use a skewer to swirl into a marble effect and bake in preheated oven at 180C for 10 to 15 mins. or till set.

(12) Leave to cool before serving.


Blueberry cheese tarts recipe

I love blueberry cheese tarts.

I used to follow Aunty Yochanna’s blog…. and stumbled upon her blueberry cheese tarts recipe. One of her creations that brought me to popularity. My friends would ask to buy these off me the moment they come out of the oven. I don’t normally get to eat it as they all get sold off faster than I could even take a bite.

The good old days when Facebook was the main ‘advertiser’ for my food. I don’t tend to sell them anymore because I can’t find the time to do so or take orders. I brought these in for my colleagues in Glasgow while I was doing paediatrics. I will always remember my paeds reg who first took a bite at it and said…’OMG…what are these…they are amazing! I would pay you to make them and come to west end to collect them. How much do you sell for one of these?’

It is that popular…

But I declined his generous offer, mainly because I don’t know how I was going to find time to take and complete orders. I always remember the amount of stress I was in as a medical student, rushing home to bake so I can send out the orders on time at 7pm.

I made these back in 2008. Not very perfect looking base as I did not own any of the ceramic beans/copper coins to put on the tart base while they were blind baking. Now, I have loads…the joy of being a working adult. Too many equipment to play around with…

This was taken also at the same time…

Definitely much improved now with skill…These are my blueberry cheese tarts which I baked for my paediatric colleagues in Glasgow in Jan 2013.

Did not managed to take a picture of the unmoulded tarts after baking as I was super tired and never did I think I was going to need the pictures for a blog then…

Recipe for blueberry cheese tarts can be obtained from Aunty yochanna’s website:


Ingredients for Pastry: (Makes about 30 nos.)

100 gm. Butter

60 gm. icing sugar

30 gm. beaten egg

200 gm. Plain flour

1/8 tsp. salt

1/2 tsp. vanilla essence


Ingredients for Cream cheese filling:

300 gm. Cream cheese

80 gm. icing sugar

1 tsp. lemon paste (alternatively 1 tsp. lemon rind and 1/2 tbsp. Lemon juice)

15 gm. vanilla essence

50 gm. whip cream

25 gm. cornflour – sieved

2 nos. large eggs

Some Blueberry Jam topping (make sure that it is good quality jam as it does affect the quality of the tarts produced. The only blueberry jam I would use is bonne maman brand..I tried st Dalfour’s and it disappointed me…)


(1) Cream butter, icing sugar till slightly creamy.

(2) Add in beaten eggs, salt, and vanilla essence.

(3) Fold in flour and mix into a dough. Leave in the fridge for 20 mins.

(4) Press dough into tart mould and cut off excess dough.

(5) Bake the tart mould till half-baked and let it cool slightly.

(6) Cream cream cheese and icing sugar till creamy.

(7) Add in lemon paste and vanilla essence.

(8) Add in eggs one at a time , beating well after each addition.

(9) Add in whip cream and mix evenly.

(10) Pour filling into half-baked tarts, scoop a little blueberry jam topping on top of filling and then use a skewer to swirl into a marble effect and bake in preheated oven at 180C for 10 to 15 mins. or till set.

(11) Leave to cool before serving.


You can substitute blueberry jam for strawberry jam and you get strawberry cheese tarts!

Chocolate indulgence cake recipe

When I think of chocolate indulgence, it reminds me of my ex-cell leader in Leeds.

Back in Leeds in 2009, it was my cell leader’s birthday. Trying to be a useful cell assistant leader in making my cell leader happy on his joyous day, I asked him what cake does he love the most and he replied ‘chocolate indulgence’.

I was like ‘chocolate indulgence?’ I vaguely remember seeing this cake in secret recipe cake shop in Malaysia but never tasted it before. So how was I going to recreate a cake which I have never tasted before?

Back then, I did not have Y3K recipe book. I got my recipe online and according to him, the cake I recreated was pretty close. He had to be the cake ‘moderator’ as I have no idea how a chocolate indulgence taste like where as he has had many servings of it while in Malaysia. I was determined to get a better recipe and thanks to Y3K recipe book, I think the chocolate indulgence is almost similar to the chocolate indulgence you can get at secret recipe cake shop.

This cake recipe looks simple, not requiring a variety of ingredients, but can be quite challenging in creating the perfect sponge. I have had 5 attempts at it so far in my life, and only 3 have been successful. Difficult to make, but definitely worth the effort if it turns out successful.

The only ingredient which you will struggle to find is the chocolate emulco which I import mine from Malaysia. Otherwise, you can try to substitute that with cocoa powder and paste but the results will be quite different. Chocolate emulco brings out a more chocolatey taste to the cake which I love.

The pics below are my successful attempts in 2009 and 2012.

Chocolate indulgence Y3K my secret recipe series:


Sponge cake:

5 eggs (grade A)

170g caster sugar

1 1/2 tbsp chocolate emulco

sieve together 50g plain flour, 50g cornflour, 50g SRF, 20g cocoa powder

25ml corn oil


2 tbsp instant coffee powder (mixed with 15 tbsp milk)


750ml Whipping cream

165g dark chocolate (melted)

165g white chocolate (melted)

Chocolate topping:

150ml whipping cream

350g dark choc (chopped)

1 tsp butter (melted)


150g rich whipping cream (whipped)

some snow powder

9 inch loose base tin

9 inch round tin


Line and grease 9 inch cake tin.

Preheat oven 180 celcius.

In a mixer, whisk eggs and sugar at high speed until thick and creamy.

Add in emulco.

Using a metal spatula, fold in sieved ingredients.

Lastly, fold in oil.

Pour into prepared tin and bake for 40 minutes.

Split cake into 4 layers.

Brush with syrup on surface.


Whisk cream until slightly thickened. Take out 250g.

Place into a bowl.

Quickly stir cooled melted dark choc into the cream and white choc into the 500g cream.

Divide white mousse into 2 portions.

Topping: heat cream over simmering water.

Add in chocolate and stir until smooth.

add in butter.

To assemble cake: place a layer of cake in a 9 inch loose base tin. Spread a portion of white choc mousse, top with a layer of cake, spread with dark choc mousse, top with cake.

Chill overnight.

Spread the whole cake with a thin layer of whipped cream.

Refridgerate cake until set.

Place cake on a wire rack, pour over choc topping and decorate with snow powder.

Apple crumble cheesecake recipe

I remember baking this apple crumble cheesecake in 2009 for my sister’s birthday and everyone absolutely loved it. Everyone kept coming back for more and it was wiped off in no time.

I thought it was an excellent idea to combine both apple crumble and cheesecake together into one. Taste delish indeed! Decided to bake it again this year as I really missed the taste of it.

Apple crumble cheesecake recipe from Y3K delicious cakes:


150g plain flour, 50g caster sugar

100g butter (diced), 1 egg yolk

1/2 tsp lemon rind

25g desiccated coconut (toasted)

2-3 tbsp iced water

Crumble topping

120g plain flour, 35g caster sugar

80g butter (diced), 100g pecans (toasted and chopped)

Utensils: 9 inch spring form cake tin.


A: 3 green apples, 50g caster sugar

1 tsp lemon rind, 2 tbsps lemon juice

1/8 tsp cinnamon powder, 1 tsp plain flour

2 tbsp raisins

100g macadamia nuts (chopped and toasted)

B: 500g cream cheese (at room temperature)

100g caster sugar, 1 tbsp lemon juice

30g cornflour, 250ml UHT whipping cream

3 eggs (beaten)


1) Preheat oven at 180 degree celcius. Place flour and sugar in a mixing bowl. Add in butter and mix until mixture resembles breadcrumbs. Add in egg yolk, lemon rind and coconut. Add in water a little at a time until mixture binds. Press mixture into a 9 inch loose base cake tin. Prick holes with a fork. Bake in oven for 12-15 minutes. 

2) Filling: Peel and core apples, cut into pieces. Place remaining filling (A) in a pan. Cook over low heat until thickened. Set aside. Reduce over heat to 140 degree celcius. 

3) Beat cream cheese until smooth and creamy. Add in sugar, lemon juice and cornflour and beat until creamy. Add in the cream. Add in eggs until combined. 

4) Place flour and sugar in a mixing bowl. Using your fingertips, rub in the butter until mixture resembles breadcrumbs. Add in pecan nuts and mix well.

5) Pour half the cheese mixture onto the baked base. Spread the apple filling and sprinkle with macadamia nuts. Top with the remaining cheese mixture.

6) Sprinkle topping to cover the surface of the cheese filling. Bake in water bath for one hour. Turn off oven and leave cake in oven for another half an hour. Remove cake from oven and leave to cool. Refridgerate until set before serving. 

Passion fruit and banana soufflé recipe

After baking chocolate soufflé twice, I decided to bake Gordon Ramsay’s passion fruit and banana soufflé for christmas 2012 in Edinburgh. It turned out pretty well. 

To think of it, I have never baked soufflé in Glasgow before. This was because I was so attached to Edinburgh for the first 6 months of moving up north that I was travelling to Edinburgh soooo frequently. Each time I travel down, I take my car filled to the brim with my baking and cooking utensils and equipment. 

I have fallen in love with soufflé so much that I will definitely order soufflé everytime I step into a michelin star restaurant or any restaurant. 

After baking souffles a couple of times, I finally get the hang of making the creme patisserie with the correct consistency. The creme patisserie is extremely crucial as it determines whether your soufflé is likely to fail or succeed. Especially for this particular soufflé, if your creme patisserie is not thick enough, your end result will be quite liquid-y and your soufflé will most probably collapse during baking. 

I love how light this soufflé is compared to the chocolate soufflé. Also you won’t get tired of eating it, where as you get very ‘jelak’ (satiated) when you eat the chocolate soufflé. 

Recipe for passion fruit and banana soufflé by Gordon Ramsay at


Unsalted butter, softened (but not liquid) for brushing

8 tbsp grated plain chocolate

6 passion fruits (make sure they are really ripe)

1 banana, mashed with a little lemon juice

1 egg, separated

50g caster sugar

1/2 lemon (use the other 1/2 for the banana)

icing sugar, for dusting

Creme patisserie:

150ml milk 

100ml double cream

50g caster sugar

3 large eggs, separated (keep the whites for later)

15g plain flour

10g cornflour


  1. To make the crème patisserie, bring the milk and cream to the boil in a saucepan then take it off the heat. Whisk the sugar and egg yolks together, sift the flours onto the mixture and whisk. To stop the sauce ending up lumpy, whisk a splash of the milk mix in first then pour in the rest, whisking as you go. Put the pan on the heat and stir with a wooden spoon for a couple of minutes, then take it off the heat and whisk it. Keep taking the pan on and off the heat, whisking as you go, until the crème patisserie thickens. Cook it for a reasonable amount of time so the flour flavour cooks out but don’t overdo it or the mixture may split. Five minutes should be enough. You should end up with a thickish, smooth sauce. Chill until you need it, it’ll keep for a day or so.
  2. Now prep the moulds. You’ll need 4 soufflé moulds or large ramekins about 250ml. To butter moulds properly start by putting a little butter in the base of each mould and then brush upwards around the mould using vertical strokes. You brush upwards to encourage the soufflé to rise evenly. If your mould has a rim, make sure the butter covers the inside of the rim as well. Now chill the ramekins to set the butter for 2 minutes and then brush on another layer in the same way. Don’t be tempted to chill the first layer for any longer or you’ll end up with 2 separate layers rather than 1 thick one. Spoon the chocolate into the first mould and turn it around, tipping the chocolate so it covers the inside completely, do this over a dish to catch any that falls out. Tip the excess into the next mould and repeat until you have covered all of them. Chill the moulds until you need them.
  3. Scrape the passion fruit seeds and pulp into a sieve and rub the pulp and juice through to leave all the seeds behind. Add the mashed banana and mix it in well. This will make the base flavour so it should be quite strong.
  4. Put the egg whites from the crème patisserie plus the extra egg white in a bowl and start to whisk them, you need to get a bit of momentum going before you add the sugar so make sure they get quite thick first. Add a few drops of lemon juice to help strengthen the bond between the whites, whisk this in and then add the sugar, whisking all the time. I use a table top mixer for this but a hand whisk will do the job as well. Keep whisking until you have a very thick, shiny mixture.
  5. You can now start putting together the soufflé. When you use a base flavour that is quite acidic like this one, you need to be careful that it doesn’t curdle the base or the egg whites. Put the crème patisserie in a bowl, add the passion fruit mixture and whisk the lot together.
  6. Add 2/3 of the egg white to start with and really beat it in with a whisk. This will make sure that the flavouring is equally distributed and will make the mixture loose enough to fold in the rest of the white. Keep beating until the mixture is quite smooth and there are no lumps – you are not trying to end up with a stiff mixture so don’t worry if it gets quite floppy. Now add the remaining egg white to the bowl and fold it in very gently, this is the only stage at which you have to be gentle. You might be surprised at how soft the mixture is at this point, but don’t worry, it shouldn’t be too stiff. If you get the mixture right at this point, it will hold in the fridge for up to 1 1/2 hours so you can make it before your guests arrive and then just cook the soufflés when you need them.
  7. Heat the oven to 200C/fan 180C/gas 6. Fill each mould 3/4 full then tap on the work surface to get rid of any air bubbles. Fill right up to the top. Flatten off the top of each by scraping across the surface with the blade of a knife. Clean the mould then run the tip of your finger around the inside edge of the mould to separate the mixture from the dish, this will stop the soufflé flopping over the edge of the dish as it rises. Put the soufflés on a baking sheet in the middle of the oven to cook for 15-20 minutes or until risen. Don’t open the oven door completely, you can have a little look but keep the temperature even. As long as the soufflés are cooked properly they won’t sink straight away, give them a shake to make sure they are not too wobbly and check the top looks cooked. Dust with icing sugar straight away and serve.

Pandan layered cream cake recipe

I really really love pandan cake in whatever forms it comes in.

Then one day, I thought to myself, why not create a pandan cake recipe layered with cream + rambutan pieces. I don’t quite know how it will work out, but I guess it shouldn’t turn out too wrong.

The cake turned out amazing!

Thanks to my friend for these wonderful photos!

Hope you enjoy baking my wonderful yummy-licious creation!

A pandan layered cream cake that I made in a MAD rush for Joel’s birthday! Pardon the chocolate sprinkling which is a bit messy ish.

A recipe which I have been pestered by a few people. Finally decided to take some time to write it out!

Recipe for pandan layered cream cake:



Step 1:

8 medium egg yolks

57g  fine sugar

57g Pandan /Screwpine Leaves Juice ( Made from blending 6 Screwpine leaves with 2 – 3 oz water)

85g corn oil

142g self raising flour


  1. Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
  2. Stir  in pandan juice and corn oil.
  3. Fold self raising flour into egg mixture.
  4. Set aside.

Step 2:


8 egg whites

142g fine sugar


  1. Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
  2. Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)

Step 3:

  1. Preheat oven at 175 degrees Celsius.
  2. Use a spatula and gently fold egg yolk mixture into the egg white mixture(meringue).
  3. Split portion into 2 and pour into 2 separate 9-inch cake springform tins.
  4. Put both cake tins into the oven at the same time. Bake for 20-25 minutes.
  5. Once cake is cooked, remove cake from oven immediately. Let it cool before removing cake from pan.

The cake will sink at a considerable amount so don’t be alarmed. Trim the edges to make a round shape.

Slice each cake into 2 layers by using a serrated knife. So, in total you have 4 layers altogether from both cake tins.

Slice a tin of rambutan pieces into tiny slices.

Using a stand mixer, whip 900mls of Emlea whipping cream till soft peak. 

Remove half of the whipped whipping cream into a bowl and mix in the rambutan pieces.

Put the first layer of pandan cake on a cake base. Spread a layer of whipped cream + rambutan mixture on it. Then place the second layer of pandan cake on the layered whipped cream. Spread again with whipped cream + rambutan pieces. Continue until you have used up all the pandan cake.

Decorate as you wish as above with the remaining whipped cream.

Ideally, let the cake set for 2 hours or so before you serve.

Made the cake in a mad rush so no photos unfortunately. To think of it, I should have asked my bystanders to help me with the photo taking. OH well….

Ricotta pancakes with maple syrup recipe

Lovely ricotta pancakes for breakfast, dripping with maple syrup! Why not? Extremely delicious!!

One of my favourite breakfast.

Ricotta pancakes adapted from:



250g tub ricotta

100ml milk

75g flour

1/2 tsp baking powder

2 eggs, separated

1 tbsp caster sugar

a few drops vanilla extract



1. Make the batter by mixing the ricotta with the rest of the batter ingredients, except the butter, in a food processor until it makes a smooth batter. In a clean bowl, whisk the egg whites to stiff peaks. Gently fold the egg whites into the batter.

2. Melt a little butter in a non-stick frying pan, drop in spoonfuls of batter and cook in batches. Turn and cook the other side. Serve with maple syrup.