Baking, Cooking

Piece of Cake- Christmas/ NY cakepops

Wishing everyone an awesome 2014!! 🙂IMG_00002086

Christmas/ New Year had been a busy season for cakepops. There are so many cute festive cakepop inspiration online and I was a little over ambitious in wanting to make all of them at once.


Here are some of the highlights of the season-

The evolution of the reindeer pops:


The first batch of reindeer I made had a more handpainted face, with mini red M&Ms as noses and I used the tip of the chipstick to handpaint their eyes and I dyed white chocolate to handpaint mouths on them. The process was definitely very labor intensive and the eyes needed to be dotted at the right place on first try.

Reindeer cakepop version 1.0

Reindeer cakepops version 1.0

And then I found some white candy (the little blue box on the right hand corner of the pictures with all the ingredients) that were of perfect size for the reindeer pops and so Reindeer version 2.0 were made =)
Reindeer cakepop version 2.0


Those small white candy were a little hard to find so when I ran out of those, I started using the limited edition M&Ms which are much bigger and a bit smaller to stick. But I actually quite like the version 3.0! They look more comical with their oversized eyes and nose

Reindeer cakepop version 3.0

The mini pretzels were the ideal size for my pops but such a pain to cut. The pretzels kept breaking at different joints and I used almost half a pack for just 20 reindeers. Frustrated, I ate almost all the pretzels that falls under “failed attempts” :p

I literally had just 40min of power nap before heading to work the next day. I was definitely too over ambitious trying to make reindeer, snowman and gingerbreadman all in one night!!

More on the other two pop designs on the next post =)


Wollamssam – K-Style Vietnamese Rice Paper Roll

Ignoring a few hiccups, my eyeballing and guestimation errors (more at the end of the post), my apartment is finally feeling a little more livable, while it’s far from what I have envisioned, I’m finally starting to settle in.

Prior to all the hiccups I’d volunteered to host our mission trip debrief at my new pad, oh boy!!! I’m so thankful that the team had come up with the brilliant idea of having wollamssam for the debrief which really involves not much on site cooking at all =)

Wollamssam is the Korean version of Vietnamese rice paper roll, while the Vietnamese rice paper roll is usually simpler and lighter, wollamsam is typically more hearty where you can add anything to the roll.


Wollamsam sauce

  • Fish Sauce
  • Fresh lemon Juice
  • Garlic
  • Pineapple Juice (from can)
  • Blend small apple wedge
  • Fresh viet/thai chillis (these are HOT so chop up and add to sauce bowls).
  • Chop up coriander stalks and add to sauce at the end (optional for those who can’t stand coriander)


Wollamsam ingredients

  • Avocado (please pick ripe ones)
  • Meat (preferably bulgogi)
  • Mint
  • Coriander (Cilantro)
  • Pineapple (From can)
  • Egg strips (break eggs into a bowl, season with salt and pepper, and fry one thin layer at a time on a frying pan. Remove and slice into finger-length strips.)
  • Crab stick (tear into strips)
  • Tomato
  • Apple
  • Mushroom
  • Cucumber
  • Spanish onion

Other optional ingredients

  • Capsicum (Peppers)
  • Lettuce
  • Bean Sprouts
  • Fish Cake
  • Rice noodles
  • Alfalfa sprouts

And the soul of the dish- rice paper


Slice all the vegetables thinly into finger lengths, wash the herbs. Place ingredients onto big plates, separating meat from vegetables and put bowls of sauce along to table for sharing.


Get a shallow, yet wide bowl/ plate and fill it with cold drinking water for dipping rice paper.


Steps to insanely delicious wollamsam

  1. Dip dry rice paper sheet into water for a second, just enough where water covered every surface


2. While the paper is still hard, place the now damp rice paper sheet onto the strainer plate. The strainer plate is key, it is a plastic plate with holes in it which allows excess water to be drained from the rice paper.


3. Put leaves/ herbs in the middle of the rice paper and start stacking up your desired ingredients


4. Add sauce and roll it up like a kebab


Tada!! There you’ll get your customized wollamssam =)

Back to the eyeballing and guestimation errors I mentioned earlier…

I’ve intended to get a bench for my dining table

dining bench

I’m not quite sure what I was thinking or whether I was even thinking when I bought the bench but when it arrived at my house I realized it was much wider than my dining table (-_-“)

Frd: did u not measure it before u bought it?

V: I eyeballed it (with much confidence)

Frd: (-_-“) you with the amazing sense of space who still walk into walls coz u think u can fit thru the gap?!

V: yes


AND I realized now that the table and the bench are side by side that the color is completely different. AMAZING!

And just as u think I do not have a measuring tape at home, I do. In fact, I measured this space where the wardrobe was supposed to fit but because I’m vertically challenged, I guesstimated the last few inches and the wardrobe ended up being just half an inch too tall to fit into that space… another epic fail.. I should write a blog about what NOT to do.. me thinks

Baking, Cooking

Banoffee pie = banana + toffee

Screen shot 2013-03-27 at 11.48.21 PM IMG-20130317-WA000

Banoffee pie is an English dessert pie that has the right balance of everything; the slightly salty digestive biscuit pie crust, fresh and chunky bananas, the richness and sweetness of toffee balanced by the light and fluffy whipped cream on top of it. Some recipes call for cocoa powder rained over the whipped cream but i prefer grated dark chocolate, the unevenness of freshly grated chocolate gives a more interesting texture


I love making banoffee pie coz it’s so easy yet the end product is so satifying! And most people love it! So here it is, the recipe to a perfect banoffee pie

Serves 12
Preparation time:  20 minutes
Chilling time:  1½ hours


For the pie base:
100g (3½oz) butter, melted
250g (9oz) digestive biscuits

For the filling:
100g (3½oz) butter
100g (3½oz) dark brown soft sugar
397g can Carnation Condensed

Screen shot 2013-03-27 at 11.47.47 PM

For the topping:
Milk 4 small bananas
300ml carton double cream, lightly whipped
Grated chocolate

You will also need:
20cm (8”) loose–bottomed cake tin, greased


To make the base, process the biscuits until like fine crumbs then tip into a bowl. (I prefer crushing the biscuit manually as that gives the pie crust texture with the uneven pieces of crumbs). Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.


To make the filling: place the butter and sugar into a non–stick saucepan over low heat, stirring until the butter melts and the sugar dissolves.  Add the condensed milk and bring gently to the boil, stirring continuously until it thickens and resemble the color of toffee. Spread the filling over the biscuit base, cool, line sliced bananas on the toffee, spread another layer of toffee over the bananas and spoon the softly whipped cream on top of it. Finish with the grated chocolate and then leave to chill for about 1 hour, until firm.


To serve, remove the pie from the tin and place on a serving plate.

Enjoy!! Oh and have a great long wkend!! =)