Aunty Yochana shows you her goodies. Yochana2001@hotmail.com or WhatsApp 90610818. To see more photos on Jelly Cake, please click onto Facebook Yochana Angel. Then click Yochana on the left side of the page.
Aunty Yochana shows you her goodies. Yochana2001@hotmail.com or WhatsApp 90610818. To see more photos on Jelly Cake, please click onto Facebook Yochana Angel. Then click Yochana on the left side of the page.
Aunty, this cake is very nice! I like it. hee. =) yummy!
ReplyDeleteCui
Hi Aunty Lucy,
ReplyDeleteSaw your Rose chiffon cake, looks so fluffy and yumz. May I ask where I can find Damask rose syrup and rose hip jam in Singapore?
Is there any substitute for the rose syrup?
Hi Aunty Lucy,
ReplyDeleteSaw your rose chiffon cake, looks so fluffy and yumz. May I pls ask where I can find Damask rose syrup and rose hip jam in singapore?
Will I be able to substitute the rose syrup?
Many thanks. :)
Hi aunty,
ReplyDeleteCan u pls give me the recipe? It looks so very nice n yummy....
Hi Aunty,
ReplyDeleteThis is really an early morning inspiration just by looking at the lovely cake.
How I wish to have a slice for my breakfast :)-
Zainab
Wow..it seems that you make cakes/buns everyday.If I were you,my father will roll his eyes at me.
ReplyDeleteMy little children said you're clever to make ice cream.Hee.Yes,I made strawberry yoghurt and coconut gelato last Mon.How do I make chocolate ice cream?
Aunty Yochana,
ReplyDeleteNeed to ask you a question re making of lotus paste, Quote "Pour in blended lotus seeds, sugar, oil,salt and fry till water dries up." Unquote. Do we pour the oil in all at one go?
Sorry to have ask this question in the comments of Macadamia White Chocolate Cake.
Joann
Aunty Yochana,
ReplyDeleteI have a question on making of lotus paste, Quote "Pour in blended lotus seeds, sugar, oil,salt and fry till water dries up." Unquote. Do we pour the oil in all at one go?
Sorry to have this question in comments of Macadamia White Chocolate Cake.
Thanks
Joann
HI Joann,
ReplyDeleteThere are two ways of doing it:
You can either blend the oil with the lotus seeds or you can pour into the kuali gradually while frying it.
rgds
Hi Di,
ReplyDeleteJust add in some melted chocolate and cocoa powder.
rgds
Hi cheryl,
ReplyDeleteI bought my rose syrup from Anna Phua. It has some rose petals inside the syrup. I cheated...I did not use rose hip jam. I used strawberry jam instead.
rgds
Oh, I'm glad you like it Cui. Joanne loves it too...
ReplyDeletergds
Hi Auntie Yochana
ReplyDeleteMay I know if which brand of white chocolate do you use for this cake and where can we buy it?
I used the white chocolate from Phoon Huat and I end up adding more and more shortening to it because the melted chocolate becomes so coarse!!
Cheers
Olivia
Aunty Yochana,
ReplyDeleteThanks for your prompt reply. Will be making the lotus paste later, hope it turns out well.
Joann
Hi auntie yochana
ReplyDeleteSorry to leave this post here but i've got some questions to ask on egg tarts hope you can help me.
I have tried your egg tarts a few days ago, the taste was ok but felt that its a little too sweet, how much sugar can i reduce? Another thing was after baking there are bubbles on the surface is that normal? The tart also turn soft the next day although i store in air-tight container.
Another question do you know where can i get black seasame paste in Singapore?
Thanks for your time
Justina
Thank you very much for your info Aunt Lucy.
ReplyDeleteBrgds
Hi Justina,
ReplyDeleteTaste is up to you to taste. The egg tarts taste just nice for me , so you have to judge yourself how sweet you want. Dip your finger into the egg mixture and taste it.
I think you whisk your eggs till bubbles appear and that gives your egg tarts all the bubbles. Just stir, don't whisk.
Egg tarts definitely turns soft even after a few hours...no way to keep it crispy till overnight.
You can buy black sesame seed powder from Medical shop. The brand is GREEN MAX. I bought mine from "Chong Hoe medical shop" in Serangoon Gardens.
rgds
Oh Hi Olivia,
ReplyDeleteWhy do you add shortening to your white chocolate?
White chocolate is very sensitive and you must not over boil it. It will turn coarse. If it turns coarse, use it as a ganache. Add in some whipping cream.
I bought mine from Sun Lik. Varhorna white chocolate or mohrengland.
rgds
Dear Lucy
ReplyDeleteMay I know where can I get a cake slicer in Singapore ? Is a cake leveller the same as a cake slicer ? Roughly what is the est cost of this ?
Thanks.
Hi mscake,
ReplyDeleteyou can buy the cake slicer from Sun Lik.
rgds
Hi Lucy
ReplyDeleteThanks for the info.
Catherine
Hi Lucy
ReplyDeleteThanks for the info.
Catherine
hi, i'm from sarawak. how does a cake slicer look like? is that the same as what wilton had? i noticed you cakes are so... even.
ReplyDeleteHi Aunty,
ReplyDeleteI've just came back from leave. Saw your macadamia white chocolate cake. Looks very yummy. Recipe from which book? My sister bought it once from Secret Recipe but the taste is not so nice. Tot of making it myself.
Hi delia,
ReplyDeleteRecipe by Alex Goh. He got a new book that came out about 2 months ago.
rgds
sorry, aunty, what is the title of the book? I don't think i've seen it here in Kuching yet.
ReplyDelete