Bakeomaniac, Singapore (2026)

14/06/2026

[Recipe] Homemade Gula Melaka Kaya, smooth, creamy and full of that lovely coconut caramel-like fragrance 🤤🥥 For those foreign, this is Coconut Sugar Coconut Jam!

Unlike its bright green pandan counterpart, this is a richer gula melaka version, with gula melaka giving a deeper golden-brown colour and flavour 😋

The key to making kaya is really patience, cooking it gently over low heat while stirring constantly. Not to worry if it curdles slightly, as it can be blended while warm until it bcomes smooth. It will be flowy initially, and thickened once refrigerated

So good with warm toast and salted butter, but also perfect as a filling for many bakes. Save this recipe and make your own kaya at home 😆

Ingredients
- 4 Egg Yolks, from large egg approx 55g – 60g
- 1 Egg
- 180g Coconut Milk
- 70g White Sugar
- 30g Gula Melaka
- Pinch of Salt
- (Optional) 3 – 4 Pandan leaf knots

Instructions
1. Clean / sanitise your jar, dry and set aside.
2. In a saucepan, whisk together all the ingredients except pandan leaf until combined, adding the pandan leaf knots thereafter.
3. At low heat, stir until the kaya has thickened. This will take a while, approx 10 – 18 mins depending on heat and thickness of the pan. Once it has thickened, remove the pandan leaves.

Note: It is okay if it curdles a little, as we will be blending it.
4. Remove from heat once thickened and let cool until warm, approx 5 – 10 mins. Then, blend until smooth or to your preferred consistency.

Safety note: Be careful blending warm things, start slow, ensure it’s not fully filled and ensure its not hot. When opening, release slowly

5. Transfer to your clean jar and let it sit until cool (approx 15 mins). Cover and refrigerate it.
6. The kaya will thicken in the refrigerator, and can be stored for at least a week.
7. Serve and enjoy!

11/06/2026

[Recipe] Kaya toast, but make it Madeleines ✨These Kaya Toast Madeleines are buttery, soft, lightly golden, and filled with that familiar kaya fragrance we all love 🥥 I especially like how the kaya (coconut jam) sits in the middle as a little surprise, while the madeleine itself stays fluffy and tender ☁️

You can also brown the butter if you want deeper, caramelised notes to make the flavours extra comforting. The kaya you use will also really shape the flavour profile of these madeleines, just like your kaya toast 🍞

I’ve been sitting on this recipe for a while since I baked it for the gathering, and I am so glad to finally share it! Hope you like it :-)

Ingredients
- 2 Eggs, approx 60g each
- 70g of White Sugar
- 5ml of Vanilla Essence
- 90g of All-Purpose / Plain Flour, sift if clumpy
- 1g of Baking Powder
- 110g of Melted Butter, Cooled to Room Temp (Set aside 10g for pan) > Consider browning it for caramelised notes for a fuller Kaya Toast experience!
- (For Filling) At least 60g of Kaya

Instructions
1. First, whisk eggs and sugar until ribbon stage (trail / mark can be formed but disappears in seconds), approx 6 -8 minutes at high speed.
2. Then, whisk in the vanilla.
3. Next, fold in the plain flour and baking powder until well incorporated. Do not over mix.
4. Fold the butter into the the batter. It will be liquidy at first but will eventually come together.
5. Refrigerate for 30 minutes. Then, transfer to a piping bag.
6. Butter the madeleine mould and fill half full, before placing a dollop of Kaya. Then, cover with additional batter until 3/4 full.
7. Tap a few times, then bake 180C for 18 minutes, or 13 – 14 minutes for a smaller shell mould.
8. Leave to cool and unmould in 10 minutes.
9. Serve and enjoy!

09/06/2026

[Recipe] Fluffy Banana Nut Bread Machine Loaf 🍌🍞 After the love for my fluffy Hokkaido Milk Loaf Bread Machine recipe, I thought it was time to bring back another soft and nostalgic loaf! And for those looking for a hand kneaded version I got you too, link in bio 😋

This is inspired by the banana walnut loaves I used to grow up eating, but made extra fluffy with a Hokkaido-style milk bread base. You get soft bread, natural sweetness from ripe bananas and crunchy nuts in every bite 😆😋

I also love that this is something a little different from the usual banana cakes and muffins, with the same lovely fragrance and flavour. Best part? The bread machine does most of the work for you, just add everything in, let it knead and enjoy a soft homemade loaf that’s perfect for breakfast!

Ingredients (Note: Please follow the recommended sequence of adding ingredients for your machine, feel free to ask if unsure!)
- 60g Unsalted Butter, Melted
- 140g Milk
- 1 Large Egg, Room Temperature, 55g each
- 330g Bread Flour
- 50g Granulated White Sugar (You can add up to 75g for a sweeter bun)
- 4g Table Salt
- 7g Instant Dry Yeast
- Approx 2 – 3 Medium Sized Bananas, 200g, Chopped
- Approx 1/2 Cup or 45g of Nuts, Chopped

Instructions
1. Place the ingredients in the sequence as specified by your Bread Maker’s instruction manual. For a reference, I added everything (except the bananas and nuts) at the bottom before adding flour and then yeast!
2. Bake as per the bread maker specify. Different bread maker have different functions. For mine, I used a Soft Bread or French Bread Function.
3. Then, before the bread’s final proofing and bake, knead and add in the chopped bananas and nuts.
4. Serve and enjoy once you are done!

07/06/2026

[Recipe] This soft, moist and fluffy Coffee Butter Cake recipe has been on my blog since 2018, and after all these years… it finally gets its video moment ☕️🍰

It’s so nicely buttery and each bite is filled with that familiar coffee aroma, almost like coffee buns from the bakery, but in cake form 😆

Best enjoyed with a cold glass of milk or more coffee (like what I prefer!) and honestly, I think it tastes even better the next day when the flavours have had time to settle.

Tips for success ✨:
(1) Room temp ingredients, including eggs so that the ingredients bind together better without clumpy
(2) As much as possible, sift your dry ingredients, its a worthwhile step in case there are clumps of flour!

Ingredients
- 105ml Milk
- 9g Coffee Granules (I like to use freeze dried coffee)
- 225g Unsalted Butter, softened at room temperature
- 135g Granulated White Sugar (150g if you want extra fluffy)
- 3 Large Eggs, 55g - 60g each
- 5ml Vanilla Essence
- Pinch of Salt
- 180g All-Purpose / Plain Flour, sifted
- 3g Baking Powder, sifted

Instructions
1. Heat coffee granules and milk at low heat until fully dissolved. Set aside to cool
2. Cream together butter and sugar until fluffy and light yellow
3. Whisk in the eggs one by one, mixing well after each addition. Mixing well is important at this stage!
4. Whisk in vanilla, salt and coffee milk until batter is uniform in colour and texture
5. Sift in the flour and baking powder mixture into the batter and fold in, do not overmix
6. Transfer to 7 in round baking tray, tap a few times to dislodge trapped air bubbles and bake 160C, 52 - 55 mins. It is okay if the cake cracks a little, its normal for butter cake and most would sink back!
7. Cool fully before serving. Enjoy!

04/06/2026

[Recipe] For the fathers who are so hard to bake for… Pineapple Apple Crumble Cake 🍍🍎 because when you ask what they want, they always say “anything can” 😆 This is so nicely comforting with ice cream, yoghurt, or just enjoyed warm on its own!

I also used the Mayer Multi-Functional Food Processor to make the crumble topping quickly, then switched to the blender attachment to turn the leftover fruits into a no-added-sugar fruit juice. Love how versatile it is, especially when you want to make the most out of your ingredients at home 🍐🍎🍍

This appliance, among many others, are on a good price as Mayer Turns 39, up to 60% off - a good time to check out their kitchen appliances (before 12 Jun!) if you’re looking to upgrade your home baking setup! This processor is on 52% off the last I checked 😆

Happy Father’s Day to all the dads and father figures who show love in their own quiet ways ❤️

Ingredients
Crumble
- 35g Cold butter (cubes)
- 60g Flour
- 35g Brown sugar
- Pinch of cinnamon

Cake
- 115g Softened butter
- 100g Sugar
- 2 Eggs
- 1 Tsp Vanilla
- 90ml Milk (room temp)
- 150g flour
- 6g baking powder
- 200g pineapples + 100g apple, diced

Steps
1. Pulse all the crumble ingredients together until pea-sized crumbs and set aside
2. Cream softened butter and 100g sugar. Then, whisk in 2 eggs
3. Whisk in vanilla and milk until combined
4. Sift in flour and baking powder, and fold them altogether with the diced fruits, coating the fruits so that it won’t sink
5. Transfer to 8 in baking tray, top evenly with crumble and bake 170C, 43 - 46 mins until nicely golden brown
6. Slice once cooled (up to 30 mins) then serve!

02/06/2026

[Recipe] Soft and Fluffy Ma Lai Gao (馬拉糕) ✨ A comforting steamed brown sugar cake that’s soft, moist, lightly springy, and full of warm caramel-like fragrance 🤤

This is commonly enjoyed as a dim sum classic, and I love how it comes together without needing an oven!

For this version, I kept it simple and approachable for home bakers 😋 If you don’t have custard powder, I’ve included substitutes too.

Best enjoyed warm with kopi and tea ☕️

Ingredients
- 100ml Hot Water
- 100g Dark Brown Sugar
- 2 Large Eggs, approx 60g
- 50g Evaporated Milk
- 40g Neutral-Tasting Oil (e.g. Canola, Sunflower)
- 5ml Vanilla Essence
- 120g All-Purpose / Plain Flour
- 20g Custard Powder
(Note: You can substitute with 10g cornflour/tapioca flour + 10g plain flour or 20g plain flour)

- 4g Baking Powder
- 1.5g Baking Soda

Instructions
1. In a bowl, mix dark brown sugar with hot water until fully dissolved. Leave the bowl to cool till warm.
2. Then, mix in the two eggs until combined.
3. Next, whisk in the evaporated milk, oil and vanilla essence until smooth.
4. Sift in the plain flour, custard powder, baking powder and baking soda. Whisk gently until the batter is smooth with no large lumps, do not overmix.
5. Let the batter rest for 25 – 30 minutes. Near the end, prepare a 6 inch round baking tray with parchment paper at the base and prepare steamer at medium high heat.
6. Pour batter through a sift into the baking tray, and steam for 28 – 32 mins until nicely bouncy or a toothpick inserted comes out almost clean. Once the cake is done, remove the lid but leave the cake in there for 5 mins.
7. Cool the until warm before unmoulding and slicing.
8. Serve and enjoy!

31/05/2026

“Today my goal is to make sure you can make it without me independently. No lah, don’t need stress one, I think you can, very confident”

That was what I shared at the start of a recent baking session with caregivers from , where we made Green Tea Butter Cookies and Chocolate Chip Cookies together 🍵🍪

For me, the goal of teaching has never been just to complete the bake on the day itself. It is to make sure the recipe is simple, reliable and repeatable enough for others to carry on confidently, especially when the bakes may be used for meaningful sales or fundraising efforts.

From weighing the ingredients, mixing the dough, shaping the cookies and baking them properly, every step was kept practical and approachable.

And yes, the cookies turned out really good too 🫶

Grateful for the opportunity to share baking not just as a recipe, but as a skill that can live on beyond the class.

✨ For purchase of bakes (stay tuned for their sales!):
Every purchase supports Club Rainbow Vocational Development Programme, one of the core pillars of support, with programmes and workshops aimed to empower their youths and caregivers to gain meaningful work skills and a sustainable source of income

30/05/2026

[Thoughts] After sharing my Pandan Honeycomb earlier, I wanted to talk about something that comes up quite often: Pandan Extracts 💚🌿 and it got me curious!

Fresh pandan leaves are beautiful, fragrant, and absolutely have their place, especially in Southeast Asian bakes, and I love to use it in kueh, chiffon cakes and traditional desserts 🍰

But.. I do think pandan extract sometimes gets judged more harshly than it should. After all, many of us use vanilla extract or essence without expecting every vanilla cake to be made with whole vanilla beans. It is accepted because it is convenient, consistent and practical, and pandan extract can serve a similar purpose too!

Sometimes, using extract is not about taking shortcuts. It is about making baking more accessible. I know not everyone owns a blender, has fresh pandan leaves where they live or has the time to blend and strain the pandan juice before baking.

And for some recipes, especially bakes more sensitive to extra liquid e.g. cookies, pandan extract works better.

Fresh Pandan has its place, so does Pandan Extract. Use what works for your recipe, your kitchen and your time. Home baking should be practical, joyful and doable.

Curious to hear from fellow bakers - do you use fresh pandan, pandan extract, or both?

28/05/2026

[Recipe] Soft and chewy Pandan Honeycomb Cake 💚✨ Fragrant with pandan and coconut milk, with beautiful honeycomb tunnels in every slice! Sharing this as per request (thank you!)

This is one of the bakes where the magic is truly on the inside. The cake may look simple at first but once sliced, you get that signature bouncy, chewy texture with lovely tunnel-like layers running through 😋

A few tips to get that signature honeycomb texture 🐝:
- Use a hot, well-oiled pan
- Mix the eggs and flour gently without overbeating, as it traps too much air
- Strain the batter for a smoother texture
- Let the cake cool fully before slicing

It is fragrant, chewy, slightly springy and so satisfying to enjoy with tea or coffee ☕️ Save this recipe and enjoy!

Ingredients
- 220g Coconut Milk
- 8 Pandan Leaves, cut into small slices
- 80g of White Sugar
- (Optional if using pandan leaves leaves) 2.5ml of Pandan Extract, if not, use 5ml – 7.5ml if not using pandan leaves
- Pinch of Salt
- 5 Large Eggs, approx 60g each
- 120g of Tapioca Flour
- 20g of Rice Flour
- 8g of Baking Powder
-15ml Neutral Oil (e.g. canola, sunflower) + extra for oiling pan

Instructions
1. Blend coconut milk with cut pandan leaves and strain into a saucepan
2. Add sugar and salt, low heat until sugar has dissolved, approx 2 mins. Cool till warm
3. Oil 7 inch pan and place into the oven to pre-heat at 180C, 10 mins
4. Once pandan mixture has cooled slightly, beat 5 eggs and whisk into the pandan mixture until of a uniform consistency
5. Sift and mix in flours and baking powder for ~3 minutes, do not overmix
6. Remove the hot pan, and strain the batter directly into the pan (okay if you strain into a bowl and transfer)
7. Bake immediately at 180C for 10 mins, and reduce to 170C for another 35 – 40 mins. A toothpick inserted should come out almost clean
8. Unmould while warm 10 mins later. Slice only when fully cooled
9. Serve and enjoy!

26/05/2026

[Recipe] Healthier Banana Oat Chocolate Chip Muffins 🍌🍫 Rustic-looking (from oats and wholemeal), but soft, moist, hearty, just chocolatey enough to feel like a treat and perfect for the family!

But that’s also what makes them feel more wholesome and homemade, perfect for breakfast, tea time, or when you have a few overripe bananas to use up 🌾😋

I used couverture from RedManShop.com . These chocolate are designed for professionals and chocolate lovers alike to achieve that lovely, melty and shiny chocolate finish ✨

They’re simple to put together, great for breakfast or tea time, and especially perfect when you have a few overripe bananas sitting around.

Save this for your next easy and healthy bake!

Ingredients
- 220g ripe bananas, mashed (approx 2 large bananas)
- 40g of White Sugar
- 70g of Neutral Oil or Melted Butter
- 110g of Plain Yoghurt or Greek Yoghurt (or 2 eggs + 20ml milk)
- 5ml Vanilla Extract
- 100g of Quick Oats
- 40g of Wholemeal Flour
- 60g of Plain Flour
- 6g of Baking Powder
- 1.5g of Baking Soda
- Pinch of Salt and Cinnamon
- 80g - 100g Dark Chocolate Couverture (Callebaut)

Instructions
1. In large bowl, mash bananas until smooth using the back of a fork.
2. Then, whisk in sugar, oil, yoghurt and vanilla.
3. Next, whisk in the quick oats and let the batter sit for 10 minutes to soften.
4. Fold in all the remaining ingreidnets (from wholemeal flour to chocolate chips), reserving some chocolate to use as topping.
5. Fill muffin cups 2/3 full, top with chocolates and bake 180C in a pre-heated oven until nicely golden brown, approx 20 – 24 minutes.
6. Serve and enjoy!

Bakeomaniac

14/06/2026

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31/05/2026

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