Bakeomaniac, Singapore (2026)

14/05/2026

[Recipe] Soft and fluffy Bakery Style Raspberry Crumble Muffins with a golden dome top, buttery crumble, and bursts of tart raspberry 🧁❤️

These are the kind of muffins that feel simple, but look so bakery-style, especially with that beautiful rise 😆 I love how the raspberries cut through the richness of the buttery vanilla muffin base, giving each bite a nice balance of sweet and tangy!

You can enjoy them as they are, dust with a little icing sugar, or drizzle with honey for an extra treat ✨ Perfect for breakfast, tea time, or when you want something cosy and homemade 🏠

Save this for your next bake!

Ingredients
- 115g of Butter, Softened at Room Temp
- 100g of White Sugar
- 50g of Brown Sugar
- 2 Large Eggs, 55g each
- 10ml Vanilla
- 180ml of Milk
- 300g of All-Purpose Flour, Sifted
- 12g Baking Powder, Sifted

Crumble Topping (for 12 Muffins):
- 50g of Butter, Melted
- 50g of Sugar
- 50g of Flour
- (Additional) Approx 80g of Raspberries, both frozen or fresh will work

Instructions
1. Cream butter and sugar, 2 - 3 mins until well-incorporated. Then, whisk in the two eggs.
2. Whisk in the milk and vanilla. You can use a mixer on low speed too!
3. Mix the dry ingredients separately (flour and baking powder) and then fold them into the wet
4. Then prepare your crumble by stirring all the ingredients (except berries) together with a spoon
5. Transfer to your muffin cups until 2/3 full, top with crumble and raspberries as desired and bake at 200C, in a pre-heated oven for 18 – 22 minutes
6. After the muffins have fully cooled, feel free to top off with honey or icing sugar
7. Serve and enjoy, best eaten within the first 2 days while the crumble is crunchy!

12/05/2026

[Workshop Recipe] A meaningful Mother’s Day Lemon Tiramisu Workshop with my mum, 40 participants, and a special visit from Deputy Prime Minister Gan 🍋

Food has always been one of the ways we show care. This session felt especially meaningful because there were mums making something for themselves with their children, and also children making something for their mums ❤️

For this workshop, I taught a light and refreshing lemon tiramisu made with Earl Grey soaked fingers, lemon mascarpone cream and a bright lemon curd toping ☕️🫖

It reminded me that the recipes are not just about the final dessert, but also the people we make them with and for 😊🫶

Makes 2 x 11cm Square Tiramisus
Ingredients (Lemon Tiramisu)
- 55g of Icing Sugar (to adjust)
- 3 Bags of Earl Grey brewed in at least 250ml Water
- 160g of Mascarpone
- 320g of Heavy Whipping Cream
- 2.5ml Vanilla Extract
- 50ml of Lemon Juice (~2 Lemons)
- 16 Tiramisu Fingers

(Lemon Curd)
- 80ml of Lemon Juice (~2 – 3 Lemons)
- 55g White Sugar
- 1 Egg
- 7g of Cornstarch
- 30g of Butter
- Pinch of Salt

Instructions
1. Steep earl grey tea bags in hot water for 6 – 7 minutes and then set aside
2. Next, prepare the lemon curd by whisking together the lemon juice, sugar, egg and cornstarch and whisk until smooth. Cook over low heat, stirring constantly until thickened. Once thickened, continue cooking for 15s more
3. Right after, mix in the butter until smooth and shiny. Set aside
4. Then, whip together the mascarpone, cream and icing sugar at low speed for 3 – 4 mins until you form soft peaks
5. Fold in the lemon juice in 2 halves until creamy
6. Soak each tiramisu sponge finger for at most 1 sec on each side and use it to form 1st layer
7. Use the cream as the 2nd layer, top off with another layer of fingers and cream. I like to finish with a layer of lemon curd
8. Set in the fridge to set for at least 6 hours or overnight
9. Garnish with additional edible flowers and lavender buds once ready to serve!

10/05/2026

[Recipe] Launching a new recipe series this Mother‘s Day... For my parents 😊🫶

Lately, I’ve been thinking more about the kinds of desserts my parents actually enjoy these days. Softer textures, less sweet, healthier, nothing too heavy. Just something comforting to go with a cup of coffee ☕️

This Soft Prune Chocolate Cake is exactly that, naturally sweetened with prunes for moisture and richness, finished with a dark chocolate coating on top. This is healthier, and certainly earned the compliment of ”not too sweet“!

Taking the chance to wish everyone a Happy Mother‘s Day as well and I hope this recipe series will be useful, as care can quietly show up in the little adjustments we make too ❤️

Ingredients
- 120g Pitted Prunes
- 120ml Warm Water
- A large egg, approx 60g
- 35g of Brown Sugar
- 60g of Neutral Oil (e.g. Canola) or Melted Butter
- 5ml Vanilla Extract
- 90g of All-Purpose / Plain Flour
- 25g of Cocoa Powder
- 4g of Baking Powder
- Pinch of Salt
- (Optional, for topping) 80g of Dark Chocolate

Instructions
1. Soak the prunes in warm water for 10 mins then blend until smooth (approx 3 – 4 mins).
2. Transfer to a bowl, then mix in the egg and brown sugar.
3. Next, mix in the oil/melted butter and vanilla.
4. Once done, whisk in the dry ingredients (flour, cocoa powder, baking powder and salt). Do sift the flour and cocoa powder if clumpy.
5. Transfer to a 6 inch round tray lined with parchment paper and bake 170C for 25 – 30 minutes, the toothpick should come out with just a couple of crumbs.
6. While cooling, melt the dark chocolate to use as glaze.
7. Apply the dark chocolate once cooled, serve and enjoy!

07/05/2026

[Recipe] Rich, creamy and beautifully burnt, this Black Sesame Burnt Cheescake is my nutty twist on the classic Basque cheesecake 😋

I love how the roasted black sesame adds such as deep, earthy fragrance to the cream cheese base, while the caramelised top gives that slight bitter sweet contrast. It is simple, striking and perfect if you enjoy desserts that are rich but not overly sweet 🍰

For the best texture, chill it first for cleaner slices, or let it sit slightly closer to room temp if you prefer a softer, creamier centre like the video! Save this for your next black sesame bake 🖤

Ingredients
- 430g Cream Cheese, softened at room temp
- 90g of White Sugar
- 55g of Black Sesame Paste
- 2 Large Eggs, approx 60g each
- 160g of Whipping Cream
- 40ml of Milk
- 20g of Toasted Black Sesame Powder
- 12g All-Purpose / Plain Flour
- Pinch of Salt

Instructions
1. In a large bowl, cream together the cream cheese and sugar. Then, mix in the black sesame paste until of a single colour.
2. Next, whisk in the eggs, one at time until well incorporated.
3. Mix in the whipping cream and milk.
4. Then, whisk in the black sesame powder, plain flour and pinch of salt. If you would like an extra smooth cheesecake, sieve the batter.
5. Set two long strips of parchment paper and form an “X” over a 6 inch round pan and fold down the edges. 6. Pour the batter into the cake pan, and tap gently against the counter a few times to dislodge excessive air bubbles.
7. Bake at 230C (pre-heated already), 25 – 28 minutes until nicely caramelised. If the top is getting burnt, cover with a piece of aluminium foil.
8. Cool for 2 hours at room temp before slicing (for gooey texture), or refrigerate (if storing for later, firmer texture).
9. Serve and enjoy!

05/05/2026

[Recipe] Is anyone else still using a Bread Machine like I am? 🍞😋 This Hokkaido Milk Loaf is made entirely in the bread machine, no hand kneading, no shaping, no oven, just soft and fluffy homemade bread with that comforting milk bread texture.

I know bread machines may feel a little old school now, but honestly... there is something so satisfying adding everything in, pressing start, and coming back to a freshly baked loaf. Especially on busy days, this is the kind of recipe that reminds me that home made bread does not always have to be complicated 😆

It is perfect with butter, kaya, jam or even just eaten plain.

Also, should I share more bread machine recipes? If you still use one too, let me know what you would like me to try next!

For Bread:
- 2 and 3/4 Cups or 330g Bread Flour
- (Optional) 1 Tablespoon or 15g Dried Milk Powder
- At least 3 Tbsps or 30g White Sugar (You can add up to 75g for a sweeter bun)
- 1 Large Egg, Room Temperature, 55g
- 3/4 Teaspoon or 4g Table Salt
- 1 and 1/2 Teaspoon or 7g Instant Dry Yeast
- 1/4 Cup or 60g Unsalted Butter, Melted
- 1/2 Cup + 1 Tablespoon or 140g Milk
- Approx 3/4 Cup Dried Cranberries (80g - 100g)

Instructions
1. Place the ingredients in the sequence as specified by your Bread Maker’s instruction manual. For a reference, I added everything 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 Rapid Bread or French Bread Function.
3. Add any toppings you would like. I added mine at a “feeding point” stage which is an hour later.
4. Serve and enjoy once you are done! This bread does brown quite a bit, sometimes I remove it approximately 5 minutes before the stated timing if I notice that it becomes too brown.

03/05/2026

[Recipe] Soft pandan crepes wrapped around fragrant gula melaka coconut filling, these Kuih Dadar (or Kuih Gulung) are a simple, traditional treat done right 🌿🥥😋

And, I would like to share some tips for the tastiest, and most successful Kuih Dadar 🙌
1. Fresh ingredients as much as possible for full flavours
2. For beginners especially, I recommend adding pandan extract. If each crepe is cooked too long on stove top, the coconut flavour can overpower the pandan
3. Make sure your filling is no longer dripping wet or it will soak through the crepe

I hope the video and explanation help you in nailing your first successful and yummy Kuih Dadar 😆

Ingredients (Pandan Crepe, makes 12-15)
- 240g Coconut Milk
- 240ml Water
- 8 – 10 Pandan leaves, cut into pieces
- 10ml Pandan Extract (recommended)
- 30g Sugar
- 1 Large Egg, approx 60g
- 200g of All-Purpose Flour, Sifted
-15ml of Flavourless Vegetable Oil

Filling
- 150g Gula Melaka, finely chopped
- 45g Water
- 1 Pandan leaf, knot
- Pinch of salt
- 230g Grated Coconut, loosely packed

Instructions
1. In a saucepan, med low heat, combine gula melaka, water, salt and pandan until all gula melaka has dissolved
2. Add in the freshly grated coconut. Continue cooking until filling is moist, but no longer liquidy at the bottom, 8 – 10 mins. Set aside
3. Blend coconut milk, water, pandan leaves and pandan extract until smooth. Pass through a sieve
4. Transfer the coconut pandan mixture into a bowl, and whisk in sugar and egg
5. Whisk in the flour until combined and then mixing in the oil. Let the batter rest for 30 minutes
6. Using a frying pan (more than 6 inch), lightly oil it and set to medium low heat
7. Pour in slightly less than 1/4 cup batter and swirl lightly to spread, cook 1 – 2 mins until the top is dry
8. Transfer to plate using spatula/flip the pan upside down
9. Once done, place 1 – 2 tbsp of filling 2cm away from the edge, and roll. Then, tuck in the sides near the final roll before folding in the last flap.
10. Enjoy, best served on the day itself!

30/04/2026

[Recipe] Soft, fluffy yet moist Black Sesame Chiffon Cake 🍰🖤 Each bite comes with a fragrant, nutty flavour using both black sesame paste and toasted, grounded sesame seeds while keeping that light, airy texture we love 😋

For a bolder black sesame flavour, I recommend finishing with a light white choc drizzle and a sprinkle of toasted black sesame seeds 🍫

Also, for those curious where to get the paste, supermarkets have them in the spread section, or baking supplies stores! Get unsweetened where possible. You can also choose to toast your own sesame seeds, or more convenient, get toasted black sesame powder 😆

Ingredients (Black Sesame Chiffon Cake)
- 6 Eggs, separated into white and yolk (I am using eggs that weigh 60g)
- (For main batter) 40g of White Sugar
- (For meringue) 40g of White Sugar
- 80ml Milk
- 40ml of Vegetable Oil
- Pinch of Salt
- 70g of Black Sesame Paste, Unsweetened if possible (storebought or homemade ok)
- 25g of Toasted Black Sesame Powder
- 100g of Plain Flour (Sift if clumpy)
- 3g of Baking Powder

Ingredients (Optional)
- Approx 1/3 Cup, Melted and Cooled White Chocolate
- Approx 3 Tbsp Toasted Black Sesame Seeds

Instructions
1. Whisk egg yolks with 40g sugar for 1 - 2min
2. Then, whisk in the milk, oil, salt and black sesame paste until single colour
3. Next, whisk in the plain flour, black sesame powder and baking powder
4. Whip the egg whites till stiff peaks, adding in 20g sugar at two stages, foamy and soft peaks (total 40)
5. Whisk 1/3 of the egg whites to the cake batter and fold in th remaining 2/3, 2 halves
5. Transfer batter to cake pan, do not line or grease (I am using 9 inch).
6. Bake 170C for 52 – 55 mins, adjust accordingly to the size of the pan! Do not open the oven door before it’s done
7. Leave upside down immediately to cool, ~ 1 hour before unmoulding gently. If serving with white chocolate and seeds, do this after the cake has cooled
8. Serve and enjoy!

28/04/2026

[Free Workshop] This Mother’s Day, join me for a special hands-on workshop where we’ll be creating these Mini Strawberry Mousse Flower Tarts 🌸🍓

Using the Thermomix®️ TM7, we’ll keep things simple while learning essential techniques from blending fresh strawberries into a light, creamy mousse to assembling bakery-style tarts that look as beautiful as they taste. Best of all, you’ll get to bring your creations home 🏠

Designed to be beginner-friendly, this session is perfect to enjoy with someone special. We’ll be working in pairs, so feel free to bring a friend or your mom 💛

Limited slots available (12 pax / 6 pairs), so be sure to sign up via the link in bio! For subsequent sign-ups after the 12th, you can still stand a chance for this / future workshops.

📅 10 May, 10:30am – 1:30pm
(Includes cooling time and light refreshments)

📍 Thermomix Flagship Store
The Cathay, #02-07/08, 2 Handy Rd, Singapore 229233

Note: While the workshop is complimentary, a $25 deposit is required to secure your slot. This will be fully refunded by 14 May.

26/04/2026

A small but meaningful milestone 🤍 Bakeomaniac was awarded Silver at Content360 under Precision in Audience Targeting, organised by

I wasn’t able to attend the ceremony as I was overseas, and my sister, Juliana, received the award on my behalf. This feels quite full circle, since she was one of the people who first encouraged me to explore this space!

This started from something simple, many of us save recipes, but when it comes time to actually make them, things can feel uncertain.

A lot of what I do now is shaped by your feedback, your questions, and the moments when something doesn’t go quite right (yes please share with me 😆!). It has helped me focus on creating recipes that are clearer, more practical, and easier to come back to 😊

To me, this recognition isn’t just about content, it’s about making something that we can actually use and feel confident with in our own kitchens 🍰

Bakeomaniac has always been built independently alongside a full-time role, so to see it recognised in a space alongside campaigns backed by full teams and resources makes this even more special ✨

Grateful for all of you who’ve tried the recipes, shared your bakes, recommend the recipes, or even just saved something for later!

To more 🙌🏻💪🏻

23/04/2026

[Recipe] 4-ingredient Ondeh Ondeh, soft, fragrant pandan dough with a melty gula melaka core and that lightly crunchy coconut coating 🤤🌿 Have to share the original after all my Ondeh2 inspired bakes!

And yes, I really packed that Gula Melaka because why not? Bite into it warm and you will get that lava flow 😆

Practice will make perfect here but it’s really like a factory after you get familiar with the first couple!

Ingredients
- Approx 15 leaves or 100g of Pandan Leaves
- 1.5 Cups + 1 Tbspn or 340ml of Water
- 1 and 3/4 Cup or 220g of Glutinous Rice Flour
- At least 1/2 Cup or 100g of Small Chunks / Granulated Gula Melaka (best to standby 150g – 200g)
- Coating – Approx 1/2 Cup or 100g of Steamed Shredded Coconut

Instructions
1. Blend 100g of pandan leaves with 340ml water at medium speed
2. Then, strain and squeeze using a spoon to extract all the pandan juice. Set aside the pandan juice to settle for 10 minutes
3. Meanwhile, steam the freshly shredded coconut for approx. 5 minutes to soften. Once done, set aside in a wide plate.
4. In a large bowl, pour 260ml of pandan juice into the glutinous rice flour until the batter. Mix well and lightly knead with your hands until the batter doesn’t stick to the sides of the bowl, and you can form a ball of dough without breaking.
5. Set aside the dough to rest for 5 minutes and in the meanwhile, prepare a pot of boiling water.
6. Once ready, form a spherical ball of dough for each onde onde (approx 15g), and make an imprint at the middle so it’s almost like a bowl. Fill with gula melaka, and pinch to seal. Roll again and drop it immediately into the boiling water and remove only when it’s floating (you will be assembling at cooking at the same time!).

This will take a bit of practice and experimentation if it’s your first time.

7. Then, remove with a slotted spoon to drain excess water and coat immediately with freshly shredded coconut.
8. Serve immediately and enjoy!

21/04/2026

[Recipe] Zesty, refreshing and not too sweet 🍋✨ These Lemon Raspberry Cake Squares are soft, fluffy, buttery and packed with just the right balance of tangy and sweet 🍰

I like to finish it off with a simple 2-ingredient lemon glaze for an extra zing, then top off with more raspberries for that final touch 😋

Simple, approachable, and one of those bakes that just works every time 💯

Ingredients
- 180g Butter, Melted and Cooled
- 150g Sugar
- 2 Eggs, approx 60g ea
- 5ml of Vanilla Essence
- Zest, from 1 Lemon
- 30ml of Lemon Juice
- 225g of All-Purpose / Plain Flour, sift if clumpy
- 3g of Baking Powder
- Approx 1 Cup + 1/3 Cup or 160g of Raspberries (Frozen is ok too, not sponsored and for those curious, I am using for its freshness)

Lemon Glaze (Optional)
- 160g of Icing Sugar
- 30ml - 45ml Lemon juice (adjust depending on thickness)

Instructions
1. Whisk melted butter and sugar until well-mixed.
2. Whisk in the 2 eggs, followed by vanilla, lemon juice and lemon zest
3. Next, combine the plain flour and baking powder with the raspberries before folding them altogether into the batter until well incorporated. Do not overmix.
4. Transfer to an 8 inch square mould line with parchment paper, and bake at 170C (preheated), 32 – 34 minutes until nicely golden brown.
5. Whisk the butter and black sesame paste together, before folding it in the batter. It will be liquidy at first but will eventually come together.
6. Once it’s out and cooled, start preparing the lemon glaze by mixing icing sugar with lemon juice. Do not prepare the glaze too early as it will harden slightly once set.
7. Serve and enjoy, top off with leftover raspberries!

Bakeomaniac

14/05/2026

12/05/2026

10/05/2026

07/05/2026

05/05/2026

03/05/2026

30/04/2026

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