Do you know that the traditional carrot cake originated from a Chinese Teochew dish called Char Kueh (fried rice cake) and was later brought over to Singapore by early Teochew immigrants in the 1950s?

As Chinese wisdom goes, making - and eating - these little quick-rise cakes will help jump start your year and your wealth. 1. To prepare batter, combine yeast, sugar and water in a mixing bowl. Stir ...

1. Mix all ingredients in Part A into a smooth batter. 2. For Part B, heat the oil in a kuali and stir-fry the shallots and garlic till slightly brown. Put in the cubed yam and continue stir-frying ...

A Chinese steamed sponge cake is a light and fluffy dessert which has a very airy honeycomb texture and achieved through steaming rather than baking. It can be steamed by using a pan and a lid like in ...

There are two different ways to cook a cake, either bake or steam. The later one is a way that is normally used by traditional Chinese women or people in South East Asia. May Lee and Winmas Yu will ...