Tuesday, November 21, 2006

Today's Bakes::

Peach Delight Cheesecake


Hum chin Peng


Buttermilk Bread


Pandan Sago Layered Kuih


Apple Buttermilk Crumble
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16 comments:

  1. AnonymousNovember 21, 2006 5:50 pm

    Everything look delicious! Specially your Pandan Sago Layered Kuih and your Peach Delight Cheesecake!!
    Fougassetta

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  2. AnonymousNovember 21, 2006 6:13 pm

    Hi Aunty Yo, can you teach me how to make the hum chin peng? They look so nice and fluffy to eat.

    Think it would be fun to make this traditional snack with my friend's little kids during their holidays! :)

    ReplyDelete
  3. AnonymousNovember 21, 2006 6:44 pm

    Aunty, can u help me pls...

    After covering my cake with ganache on the rack, its impossible to transfer it to a cake board...help pls!!

    ReplyDelete
  4. AnonymousNovember 21, 2006 9:28 pm

    Hi Lucy
    Lovely bakes today. Didn't see you at KC, so decided to drop by your blog. You not posting there anymore?

    ReplyDelete
  5. Aunty YochanaNovember 21, 2006 10:34 pm

    Hi chawanmushi,

    mm...not at the moment..considering.

    rgds

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  6. Aunty YochanaNovember 21, 2006 10:35 pm

    amrita,

    use palette knifes or anything flat to go underneath the cake then transfer over. Still can be done.

    rgds

    ReplyDelete
  7. AnonymousNovember 22, 2006 12:04 am

    aunty...i tried that, but the smooth ganache at the sides get all ugly and messed up.....sigh......and it seems too heavy to get off the rack nicely

    ReplyDelete
  8. EdithNovember 22, 2006 8:59 am

    Your buttermilk bread looks soooo fluffy. yum yum.

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  9. AnonymousNovember 22, 2006 9:07 am

    Hi Aunty Yo
    Ya... you hum chin peng look so deliciousss.. it seems to be very soft. Can share with us the recipes? Thank you very much!!

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  10. AnonymousNovember 22, 2006 3:07 pm

    hi aunty yo

    forh hearts jelly can i know how to put in the fruits...must I wait for jelly to set half way and push it in?

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  11. Aunty YochanaNovember 22, 2006 11:10 pm

    may,

    for heart jelly, when you pour in your cream cheese filling onto the biscuit base, put in your strawberries on top of the filling and then chill in the fridge till set before pouring in your jello.

    rgds

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  12. Aunty YochanaNovember 22, 2006 11:12 pm

    Hi malou,

    long time never hear from you already. Hope you're well.

    Thanks for your kind words and I will post it for you soon.

    rgds

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  13. AnonymousNovember 28, 2006 9:27 am

    aunty,
    care to share the hum chin peng recipe? my family loves it, so tot of making it myself. many thanks!

    ReplyDelete
  14. AnonymousApril 05, 2008 10:37 am

    hi aunty how u make the Hum chin Peng, the hum chin peng look so fluffy, i always make flat hum chin peng not fluffy , would u mine sharing the recipe thank you

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  15. AnonymousApril 18, 2008 6:58 am

    hi aunty is this hum chimg peng from kichen capers?

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  16. Aunty YochanaApril 20, 2008 3:50 pm

    Hi anonymous.

    This hum chin pang is from Lily Ng. Click onto her website. It's at my homepage.

    rgds

    ReplyDelete