Coconut Soufflé Cheesecake with Caramel Pineapples

Spring has sprung & the winter has finally gone.

The sky was blue & the sun was bright while I was writing.

Sadly I didn't go outdoors but to bake in the kitchen.

After I baked a coconut soufflé cheesecake, I felt like something was missing.

I scanned through my recipe library for ideas & decided to make caramel pineapple to accompany the cheesecake.

It matches perfectly as coconut & pineapple always go together & the tropical flavours are the tastes for the summer to come :)

Quick Pear Tart & Coconut Truffles

I've a really relaxing weekend, spending time in reading, food & photography.

I also ordered some cookbooks online from The Book People, it always has good prices on top selling cookbooks.

The only problem I have with those cookbooks is that I have a growing list for baking.

Sometimes, I just can't decide what to make next.

I had made this tart 3 times this week, I didn't have them all as I took two for my colleagues & I received many praises.

I made the last one today so I can take some photos.

The tart was simple to make but so yummy.

I also made some coconut truffles as I had some chocolate left.

I thought it'd be great to make truffles for Valentine's day.

Once again, happy Valentine's day to all.

Bank Holiday Weekend IV ~ Blue Caribbean Cheesecake

Photo taken by Sei-Him Cheong


This cheesecake with a summer blue ocean is the final recipe of my Bank Holiday Weekend baking series.
Blue is my favourite colour, so when I came across the blue sea yogurt mousse cake from a blog (Chinese), I told myself I must try this.

Bank Holiday Weekend II ~ Osmanthus & Coconut Jelly

Photo taken by Sei-Him Cheong

I have finally got all the photos & recipes sorted.

I mentioned the new silicone moulds I bought in my last post.

I was eager to try out the rose one to make elegant & gorgeous desserts.

I made osmanthus & coconut jelly, simple but yet tasty!

This is a simple version of traditional chinese osmanthus cake made of water chestnut flour.

Traditional chinese cakes or kuihs are often steamed rather than baked, so does the osmanthus cake.

I never try traditional osmanthus cake myself, so I can't tell which one is better but this tastes great.

I rarely make chinese cakes but my mother does so I often just eat & enjoy at home.

I never ask my mother for a recipe as I bet she will say just add this & that together then steam it.

She never measure any ingredient when she makes those chinese cakes, she just make & see if the consistency of the batter is right or not, if too hard, more water or if too runny, more flours.

See, that's why I never ask my mother for a recipe.

Mango & Coconut Cheesecake

This weekend, I had finished a commission order on pearl jewelry.

Lustrous freshwater pearls to create simple yet classic necklace & bracelet.

Simplicity worked to perfection.

After that, I made a cheesecake for my family as always.

The cheesecake is made of 2 layers: mango & coconut.

It seemed to be a great combo in my mind but the subtle taste of coconut didn't quite stand out.

It's smoother & richer when served without the mango cheese layer.

However, with the mango layer, it's fruity & refreshing.

Want to try make the coconut cheesecake again.