Bakeomaniac

Bakeomaniac Self-taught baker sharing charming bakes & quality recipes ✨ Full-time healthcare worker, balancing care & passion, hoping to inspire your journey ☺️

Home baker who is passionate and enthusiastic about baking! Do check out my blog at www.bakeomaniac.com for easy, charming bakes, mostly suitable for beginners!

13/09/2026

[Recipe] A Camouflage Chiffon Cake to mark the start of reservist season 🫡

For those outside Singapore, reservist is when we return periodically for military training after completing National Service. Since I have previously made camouflage butter cake and cookies for the occasion, it felt only right to continue the tradition with a Camouflage Chiffon Cake this year 🌿

Also, you might have observed that replies and new updates may be a little slower than usual. Thank you for your patience and understanding & I’ll respond whenever I’m able to (:

Ingredients (Light-Green + Dark-Green Pandan Batter + Charcoal Black Batter) x3, total 6 Yolks
- 2 Egg Yolks, from 60g eggs
- 13g of White Sugar
- 13g of Vegetable Oil
- 2.5ml of Pandan Extract (x2 – 3 for Dark Green version, Black Food Folouring for Charcoal Black Batter)
- 40ml of Milk
- 40g of Plain flour (For Charcoal Black Batter 27g Flour + 6g Cocoa Powder + 8g Black Sesame powder)
- 2g of Baking Powder

Shared Meringue - 6 Egg Whites + 50g Sugar, Cream of Tartar optional

Instructions
1. Prepare 3 bowls, 1 for each of the batter.
2. Whisk 2 egg yolks with sugar for a couple of minutes. Then, add in the milk, vegetable oil and the optional pandan extract (For charcoal black batter, black food colouring).
3. Once done, whip the egg whites till stiff peaks, adding in 25g sugar at two stages, foamy and soft peaks (total 50g). Divide the meringue into 3
4. Next, whisk in the plain flour and baking powder for each batter (For charcoal black batter, flour, cocoa powder and black sesame powder)
5. Then, for each of the divided meringue portion, whisk in 1/3 of the egg whites to the cake batter and fold in the remaining 2/3 in two halves.
6. Spoon in each of the colours irregularly. Once done, tap a few times and use a small knife to make a 3 – 4 small swirls. Do not line or grease your chiffon tube pan (I am using 9 inch).
7. Bake 170C for 52 – 55 until nicely golden brown, Do not open the oven door before it’s done
8. Leave upside down immediately to cool, 1 hr before unmoulding gently

11/09/2026

[Recipe] Just 65g of added sugar for this whole Pandan Coconut Butter Cake 🥥😋

It’s still soft, buttery and fragrant, with fresh pandan juice and coconut milk giving it that classic pandan-coconut flavour 🤤

I also use a little neutral oil alongside the butter to help keep the crumb softer, especially since this is a lower-sugar cake! This is an optional step if you can consume the cake within 3 days.

If you enjoy cakes that are lightly sweet rather than sugary, this is definitely one to try with coffee or tea ☕️

Ingredients
- 20g of Concentrated Pandan Juice (5 – 6 Pandan Leaves + 35 – 40ml Water)
- 170g Butter, softened at room temperature
- 65g of Granulated White Sugar
- 3 Large Eggs, approximately 55g each weighed inclusive of shell
- 2.5ml Vanilla essence
- 2.5ml Pandan extract (recommended)
- 60g Coconut Milk, room temp
- 20g Neutral-flavoured Oil (Also can swap this to 20g butter, if consuming within 3 days)
- 190g Plain Flour, sifted
- 5g Baking Powder, sifted

Instructions
1. First, cream butter and sugar together until light, approx 2 – 3 mins.
2. Whisk in the 3 eggs one at a time until well combined.
3. Mix in the vanilla, pandan, coconut milk, pandan juice, oil (if using), plain flour and baking powder. Then, whisk everything together until combined, approx 3 – 4 minutes.
4. Transfer the batter to a 7 inch round tray and bake at 170C (pre-heated before) for 43 – 48 mins until nicely golden and risen.
5. Leave the cake to cool and it will deflate. It is normal.
6. Slice using a serrated knife and enjoy!

06/09/2026

This is why I rarely teach Pandan Chiffon workshops… 🫣

It’s not because I don’t love pandan chiffon. It’s because there are so many things that need to go right, from preparing and hunting down fresh ingredients such as pandan and coconut milk and transporting almost half a kitchen, to teaching some of the trickiest baking techniques.

And on this particular day, the lift was under maintenance, my luggage toppled over…and some of the eggs cracked inside. Not shown in video, I was dropped off at a further than usual pick-up point. A promising start 😂

But that’s also what made this workshop so meaningful. Everyone separated their own eggs, whipped their meringue, folded their batter and learnt the little details behind creating a light, fluffy chiffon.

This wasn’t simply assembling something I had prepared beforehand—everyone experienced the techniques for themselves from start to finish.

And judging by how beautifully their Pandan Chiffon Cupcakes turned out, I think they absolutely nailed it 💚

Perhaps all those cracked eggs were worth it after all!

Would you join if I brought this workshop back again? 👀

03/09/2026

[Recipe] Soft and chewy, this Pandan Mochi Cake has that super satisfying stretchy centre, lightly crisp edges, and a fragrant mix of fresh pandan and coconut milk 💚😋

Best part? No creaming, no whipping and no complicated technique, just whisk and bake. For those who find it difficult to get fresh pandan, I got you too.

If you love chewy desserts or have pandan leaves sitting in your fridge, definitely save this one 😆!

Ingredients
- 2 Eggs, approx 60g each including weigh of shell
- 90g White Sugar
- 7 Pandan Leaves, cut, + 60ml Water (Or replace with total of 5ml Pandan Extract + 45ml water)
- 150g Coconut Milk
- 40g of Butter, Melted and cooled
- (Optional, recommended) 2.5ml Pandan Extract
- 200g Glutinous Rice Flour
- 4g Baking Powder

Instructions
1. Whisk the 2 eggs with sugar until just combined, approx 1 – 2 mins.
2. Then, cut and blend 7 pandan leaves with the water and strain directly into the batter.
3. Mix in the coconut milk, melted butter and pandan extract too.
4. Next, sift and whisk in the glutinous rice flour and baking powder. The batter should be thick.
5. Transfer the batter to a 7 inch square tray and bake at 170C (pre-heated before) for 38 mins – 43 mins until nicely golden and risen.
6. Leave the cake to cool and it will deflate. It is normal.
7. Slice using a serrated knife and enjoy! This is best served within 24 hours, or refrigerated up to 5 days and microwave thereafter.

01/09/2026

[Recipe] Half the sugar used in many recipes, this soft and fluffy Low Sugar Pandan Chiffon Cake is still beautifully light, airy and full of pandan coconut fragrance 🥥🌿😋

The trick is not simply removing the sugar, but using it where it matters most. As such, most of the sugar went to stabilising the meringue, so as to still produce that signature chiffon texture ☁️

Made with fresh pandan juice and coconut milk, this Low Sugar Pandan Chiffon Cake is gently sweet without tasting bland, perfect if you enjoy traditional bakes but prefer them a little less sweet! In fact, this 9 inch cake when sliced into 12, means 5g of sugar at most per slice!

Do note that the cake will deflate just very slightly at the top because it has less sugar for structure but otherwise, I think it’s all worth it and still really tasty!

Ingredients (9 inch Chiffon Cake, for 7 in, use 3/4 of ingredients, 45g sugar)
- 6 Eggs, separated into white and yolk (I am using eggs that weigh 60g)
- (For main batter) 10g of White Sugar
- (For meringue) 50g of White Sugar (Lowest would be 40g)
- 80g Coconut Milk, fresh if possible
- Pandan juice (Blend 60ml water + 8 – 10 leaves)
- 40g of Vegetable Oil
- (Optional) 2.5ml Pandan Extract
- 120g Plain Flour
- 4g Baking Powder

Instructions
1. Whisk 6 egg yolks with 10g sugar for a couple of minutes. Then, add in the coconut milk, pandan juice, vegetable oil and the optional pandan extract (Note: Pandan juice = pandan leaves + water, strain
2. Once done, whip the egg whites till stiff peaks, adding in 25g sugar at two stages, foamy and soft peaks (total 50g)
3. Next, whisk in flour and baking powder
4. Then, whisk in 1/3 of the egg whites to the cake batter and fold in the remaining 2/3 in two halves
5. Pour in the pandan chiffon batter, do not line or grease your chiffon tube pan (I am using 9 inch)
6. Bake 170C for 52 – 55 until nicely golden brown, do 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, approx an hour before unmoulding gently
8. Serve and enjoy!

25/08/2026

[Recipe] Only 60g of added sugar in this entire 8-inch Banana Cake, and it’s still tall, moist and full of flavour! and fragrance 🍌🍰✨

This might be one of my favourite low sugar recipes yet. Very ripe bananas provide plenty of natural sweetness, while melted butter adds fragrance and a little oil keeps the crumb soft even after cooling. It’s also incredibly straightforward: no mixer and no complicated techniques. Just mash, whisk, fold and bake 😆

Cut into 12 or 16 slices, each piece contains just up 5g of added sugar, gently sweet, but still very much a satisfying banana cake. I topped mine with sliced bananas for that beautifully golden finish 😋

Note: Do still eat in moderation, as bananas still contain natural sugars!

Save this recipe for the next time your bananas become a little too ripe, and share it with someone who enjoys bakes that aren’t overly sweet!

Ingredients
- 300g Bananas (weighed without peel), approx 3 – 4 large bananas, mashed + additional as topping (optional)
- 3 Large Eggs, approx 55g, weighed inclusive of shell
- 60g of Granulated White Sugar
- 50g Milk, room temp
- 60g Butter, melted and cooled to room temp
- 40g Oil
- 5ml Vanilla
- 240g of Plain Flour, sifted
- 6g of Baking Powder, sifted
- 3g Baking Soda, sifted
- Cinnamon, optional, to taste
- 80g Chopped Walnuts, optional

Instructions
1. In a large bowl, mash the bananas until pureed (you can leave a few chunks if you prefer).
2. Next, whisk in the eggs and sugar until combined.
3. Then, whisk in the milk, melted butter, vegetable oil and vanilla.
4. Fold in the flour, baking powder, baking soda and walnuts / chocolate if using any.
5. Transfer the batter to an 8 inch round tray, top with more bananas, and bake 160C in a pre-heated oven for 48 – 55 minutes until nicely golden brown.
6. Slice when cooled.
7. Serve and enjoy!

23/08/2026

[Community] We arrived carrying bakes—and left with empty plates and fuller hearts 🍰❤️ Around 40 home bakers gathered around one shared table, bringing everything from cakes and sourdough to kuih, pastries and jellies. But what stayed with me most was not simply how impressive the spread looked, it was the generosity behind it.

I am also thankful for the strong support from our returning venue partner, HAUS 217 and team.

During this gathering, recipes were exchanged. Baking struggles were admitted. Tips were freely shared. New friendships began over the comforting realisation that many of us have faced the same collapsed cakes, stubborn doughs and kitchen mishaps. 🤭

The Baking Circle exists for one simple reason: to help home bakers, home based businesses and beginners find one another and build a genuine community beyond our screens.

These gatherings are organised on a non-profit basis. They are not built around selling a product, class or service, and I do not earn from the attendance fees. With support from the Singapore Partnership Fund, the focus remains on keeping the gatherings accessible while creating opportunities for bakers to learn from, and contribute to, one another.

I was especially touched to see members of our own community step forward to share their experiences and skills. The Baking Circle is designed not to be learning from just me; everyone carries knowledge that may help another baker feel more confident. ❤️

Thank you to every baker who came with such generous portions and an even more generous spirit, our three Community Sharers.

If you would like to join the next Baking Circle gathering, keep a lookout here!

18/08/2026

[Workshop, Recipes + More] There’s more than one way to learn with me, follow my free recipe online, or join me for a hands-on baking workshop like this one! 🌿🧁

At this upcoming workshop, we’ll make soft and fluffy Pandan Chiffon Cupcakes, fill them generously with creamy kaya, then finish them with fresh cream and juicy mangoes.

8 or the 12 spots are already filled through my early heads up on my Baking Circle (link in bio), which means only four places remain!

Prefer learning at your own pace? The full recipe is also published online for you to try freely from home. Whether online or in person, choose the way of learning that works best for you and I am glad to support that ☺️

For this specific workshop:
📍Zhenghua CC, 1 Segar Rd, Singapore 677738
⏰ 29 Aug, Sat, 9:30AM - 11:30AM, may stretch up to 12:00PM at times also to troubleshoot and answer any QnA, but feel free to leave earlier if youre done!
$30 (Member), $35 (Non-Member), both +$10 material fee

16/08/2026

[Recipe] Fragrant Pandan Coconut Gula Melaka Ice Cream, topped with toasted coconut to beat the heat 😋🌴🍨 I made this using Ninja Kitchen Singapore 🇸🇬 Ninja Creami!

What I really enjoyed about the Creami is how I can create my own base, pour, freeze and with the touch of a button or two, make ice cream! Of course, this includes the customisation of ingredients, sweetness and flavours from scratch, which I managed to do so with inspiration from Ondeh Ondeh 😆

I can’t wait to create even more frozen desserts, including sorbets and gelatos (milkshakes possible too), using the Ninja Creami. You can create from the comfort of home, with plenty of room to experiment with your own combinations 🏠

Ingredients
- 150g Milk
- 8 Pandan Leaves, cut into small slices
- 40g White Sugar
- 150g Coconut Milk
- 110g Whipping Cream
- 2.5ml Pandan Extract
- 2.5ml Vanilla Essence
- Pinch of salt
- (Optional) Toasted coconut
- Gula Melaka Syrup (I melt 60g gula melaka with 30ml water, low heat)

Instructions
1. Blend milk with pandan leaves until evenly coloured, and then sieve into a small saucepan.
2. Then, mix in the sugar and heat at low heat until all sugar has dissolved (up to 5 mins).
3. Mix in the coconut milk, whipping cream, pandan extract, vanilla essence and pinch of salt. Transfer into the Creami tub and freeze for 24 hours.
4. Thereafter, press the ice cream mode once, then the re-spin mode. If you live in a really hot country / area, consider freezing for a short blast again before serving.
5. Serve with gula melaka syrup and toasted coconut!

13/08/2026

[Recipe] Less Sweet Cream Cheese Frosting & Carrot Cake (2-Layer) Assembly 🥕🍰 I made this for my Father’s birthday!

I find that most traditional cream cheese frosting recipes can overpower the cake with sweetness, and reduced the sugar amount substantially such that it can still produce a good texture, while remaining tangy and rich 😋

Since I filmed the end to end process, I also thought to share how you can go about assembling a 2-layer cake including the use of a very thin crumb coat.

The recipe for the cake can be found in my previous video, and I hope this sharing is useful!

Ingredients
- 375g cream cheese, softened
- 100g butter, softened
- 175g icing sugar
- 2 tsp or 10ml vanilla
- pinch of salt
- (Optional) No more than 1 tsp of milk if frosting is too stiff. Add in bit by bit and whisk

Steps for frosting and assembly
1. Whisk together all the cream cheese ingredients until fluffy, approx 2 - 3 mins. If it’s too stiff, add in milk bit by bit
2. Slice the top of your cooled cake layers (carrot cake recipe in prev video), and the sides as well. I like to use a cake ring for clean sides
3. Apply a dollop of frosting to the base, then place the first layer of cake
4. Apply the middle layer of frosting, before placing the second layer of cake
5. Apply the crumb coat, and let it set in the fridge for 20 - 30 mins
6. Apply the final layer, and set it for 10 mins before coating with walnuts and other decorations
7. Slice, serve and enjoy!

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