Teacup Shortcakes

Hiyaaaa…Rabbit is burying herself in the kitchen and doing weekend baking.

Got this nice tea cup silicon mold as early birthday gift from a friend (thank you Ms. IG for supporting my new passion of baking). Upon browsing for recipe I stumble upon a video from Ochikeron  which happen to share  cupcake/shortcake recipe using the same silicon teacup mold.

Sillicon cupcakes set  Ochikeron

Details of recipe and how to, please click the  above link  to Ochikeron’s video.

I am still struggling with my whipped cream and can’t replicate those nice flower shape from Ochikeron 😦

Strawberry cupcake

Anyone joining me for afternoon tea for four?

Chocolate Mille Crepes

Another Mille Crepes and this time I use chocolate sauce and whipped cream for each other layers to see if I can get a better texture.

Learning from the previous experience, this time I really let all crepes cool down to the same temperature before stacking them and also ensure my whipped cream had reach the soft peak form before I stop whipping them. And the result was better.

Also I divided the 36 crepes into 2 so I get 2 piece of 18 layers crepes instead of 1 with high stack unlike my previous Vanilla mille crepes.

Chocolate Mille Crepe   Choco Mille Crepe

And yes, since some of you had been asking for the recipe , below is the simple crepe recipe :

Serves : 36 crepes (12 cm size)

  • 100 gr cake flour + 1/2 tea spoon  baking powder
  • 2 eggs
  • 2 table spoon  sugar (I prefer the crepe to be not too sweet because the cream and chocolate filling already sweet enough)
  • 2 table spoon melted butter
  • 250 ml milk
  • few drops of vanilla essence (optional)

Shift flour and baking powder , add sugar and eggs and whisked until sugar is melted. Add half of the milk and melted butter, mix well. Shift to remove lumps and add the remaining milk and mix well. Let the batter stand in room temperature for 30 minutes.Then start to make crepe using non sticky pan.

I noticed some cake shop prefer to have  browning texture on the crepe so this time I also copy the method by making some browner and crispier layer and somehow the combination of the texture did enhance the taste.

Bento # 148 – Lions bento

This year I did not managed to  make any bento with the Chinese New Year theme, so to compensate my lack of creative I decided to deconstruct the Chinese New Year cakes into bento.

The Lion’s heads  were of roll cake decorated with cheese, while for the body I use marble cake (I love how the texture of the marble cake looks perfect for the lion’s body and the paws , especially the Lion at the bottom part) .

Those stripes looks cakes were Kue Lapis (aka Layered Cake)  is one of the most to have cake for Chinese New Year and a quite popular cake in Indonesia. It tooks lots of time and effort to bake the cakes layer by layer.

I choose and cut  the different color/darker layer of the  layered cake to make the facial expression of the Lions.

Bento # 148 - Lion bento

Bento # 148 – Lions bento


Wish you a prosperous and blessed Snake Year Ahead.

Gong Xi Fa Cai…

Xin Nian Kuai Le…

Bento # 134 – Early Christmas Pancake

I woke up by the sounds of loud thunder this morning , it was 6 ish  a.m and the sky looks as if its gonna rain cats and dogs.

Since I can’t go back to sleep I decided to start the day early with proper breakfast and whip myself pancakes.  As usual I can’t resist the temptation not turning them into something cute.

So rather than cutting cheese and other ingredients to beautify them I took the shortcut and decorate them with the Christmas icing that I bought from baking supplies store and tada…. super cute Christmas pancake 🙂

Bento # 134 -Christmas pancake

Bento # 134 -Christmas pancake

Counting days for the coming Christmas and Holidays…..

Bento # 113 – Bugs family Bento

A cloudy morning and to cheer myself , I whip myself some pancake and then pack few of them for my friend whom I met for lunch today, as always can’t help it to keep those pancake as what they are.

So after some make over, the plain pancake turn into happy bugs family…

I use 2 type of cheese (milk and cheddar cheese) to make the wings and chocolate chip for the eyes and lastly sliced strawberries for the red dots. This is also the first time I use the paper lunch box that I bought in Oct, despite the M size they turn out to be quite big. I love the fact that the inner side have some foil and glossy look  which made the photo looks clean and bright.

Bento # 113 – Bugs family Bento

Happy Thursday !

Taiyaki (Japanases fish shape cake)

I love eating Taiyaki, the hot waffle- like pastry stuffed with various ingredients such as azuki read bean paste,chocolate, cheese, or others. Been wanting to try making taiyaki ever since I saw a tutorial from Youtube,  but the challenge is to find the pan because using other similar pan in different shape  will lose the meaning of the name and won’t feel like Taiyaki, so when I spotted the fish shape pan at the least expected place, which is hardware store, I immediately add it to my cart.,

So today Taiyaki  was based on the recipe and how to from cookingwithdog. I always love the recipe from cookingwithdog, because the portion is just right for 1-2 person and the how to make video was really good quality and with clear cooking details.

Japanese Taiyaki

I substitute the red/white beans  filling with Kaya and peanut butter sauce and made my own cake flour (referred to information from internet )

Useful tips from my experience  :

  1. not to put too much filling into the batter, I try to put as much as the one I saw in the video, but the filling leaked out and ruin the fish shape (guess that my taiyaki pan might be in smaller size than the cookingwithdog).
  2. to make 1 cup cake flour : measure 1 cup all purpose flour then take out 2 tablespoon flour. Replace the 2 tablespoon flour  with  2 table spoon  cornstarch flour. Shift the flour and cornstarch together.

Below please find the copy paste of the recipe from cookingwithdog Youtube

Taiyaki batter :

  • 100 g cake flour
  • 2/3 tsp baking soda
  • 2 tbsp Sugar
  • 1/2 egg (30g)
  • 100 ml water

Other details, please check the link above. Thanks.

Pasta # 06 : Pork meatballs spaghetti.

Pork meatballs spaghetti

I love waking up late on weekend and do nothing, just lazying around. For lunch I just whip myself whatever things that I can gathered in the kitchen. So today lunch is the pork meatballs spaghetti ala RCC.

For the meatballs : Soak the bread in milk for 3 minutes, add the rest of ingredients, mix well and shape into small meatballs.  Pan fried  until golden brown.

  • 300 gr minced pork
  • 1 slice of white bread, crust removed and broken into small pieces
  • 3 tablespoon milk
  • 1 egg
  • 1/2 onion, finely chopped  (I like to stir fry my onion with dash of olive oil until translucent and let it cool for a while before add them into the pork mixture)
  • 1/2 teaspoon salt and pepper

Sauce :

  • 1 garlic clove crushed
  • 200 gr chopped tomatoes (I use yellow and red cheery tomatoes from my bento stash)
  • 2 tablespoon tomato sauce
  • 1/2 table spoon of chopped herbs (I use rosemary)
  • 2 tablespoon salted boiling water from the pasta
  • 2 table spoon olive oil

Others :

  • A portion of pasta , boil until al dente.
  • Parmesan cheese

Heat 1 table spoon olive oil in saucepan over low heat, add garlic and stir for 1 minute, add the chopped tomatoes, tomato sauce, herbs and water into the pan. Add salt and pepper to taste and let it simmer for a while. Add the meatballs and reduce the heat. Tossed in the cooked spaghetti  and the other 1 table spoon olive oil, stir well until spaghetti coated with sauce. Serve with grated parmesan.








Bento # 73 – Monkey Bento

Many of my non-bento making friends had been expressing their liking for my bento (those that I posted on my BB picture profile every other day) and they had been showing those photos to their kids, resulted kids asking the mum to make for them. But then read again the earlier statement “non-bento making friends” means mummy  don’t make bento but will ask the nice auntie for one 🙂

So since few weekends ago it had becoming a habit of me making pancake bento for friend’s kids whenever they are meeting me on weekend.  And this week Monkeys bento went to Marvel (5) and Jennifer (2).

Bento # 73 – Monkeys Bento

The pancake were decorated with milk cheese and cheddar cheese, this time I try not to use nori to decorate the faces so when I made the pancake , I also made few small drops of the batter to get the small round shape for eyes and ears. For the mouth I cut them from other piece of pancake.  Separately I made 2 pieces of Rilakkuma pancake for Jennifer , did not  take any picture as I was rushing for the meeting and Rilakkuma was not a new theme and had been posted before. I was smiling from ear to ear like the monkey when Marvel call me on the phone expressing his liking for the cute pancake.

Friends who live in Jakarta and  follow me on this blog, now  you know better when to set up brunch or lunch appointment with me 🙂



Spicy Maple Corn Fritters

Today dish is Spicy Maple Corn Fritters, I saw this recipe from fellow blogger friend, Jen from http://www.savorysimple.net.

I was curious to try because all this time the corn fritters that I ever taste and cook were savory type , never try any sweet fritters so the name of this dish really intrigue me.

Here is the result of my Spicy Maple Corn Fritters, they are yummy.

Spicy Maple Corn fritters

And here is the copy paste of the recipe from http://www.savorysimple.net/spicy-maple-corn-fritters/

Spicy Maple Corn Fritters

Active Time: 15 minutes

Inactive Time: 10 minutes

Total Time: 25 minutes

Yield: 6 servings


  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 2 teaspoons cayenne pepper
  • 2 eggs
  • 1/2 cup milk
  • 1 1/2 tablespoons maple syrup
  • 4 cups fresh or frozen corn
  • A neutral, high heat oil such as vegetable or canola
  • Powdered sugar for garnish


  1. Whisk together the flour, sugar, salt, baking powder and cayenne pepper.
  2. Whisk in the eggs, milk, and maple syrup.
  3. Fold in the corn.
  4. Heat the oil to 365 degrees F in a deep fryer or large pot.
  5. Gently drop in small spoonfuls of the batter and allow to cook on each side until golden brown.
  6. Allow to drain on paper towels.
  7. Serve immediately. Sift powdered sugar on top before serving.


Bento # 69 – July Birthday Bento

July is another important month to me because  I have 2 family member (Mum and younger brother) and a very good old friend (Dugia) celebrating their birthday. So before the month is over, here is the birthday bento to celebrate their joyful day…

As usual in Chinese tradition, a noodle represent a long life and one should have noodle in her/his birthday. I remember when I was young, mum always  prepare red egg (hard boiled egg dyed with red color) so it’s my turn to prepare the egg for her though they were not dyed into red color, instead I turn them into  three busy bee (should dye them to yellow but I don’t have any natural ingredients available)  to represent the birthday fellow being happily and actively flying in the garden of joy.

I also have a big 2 level birthday cake for them to share, and each person got their own birthday gift.

Bento # 69 – July Birthday Bento 1.0

Bento # 69 – July Birthday Bento 1.1

Bento # 69 – July Birthday Bento 1.2

In summary on what’s in the box :

  • A portion of egg and vegetable fried noodle decorated with quail eggs and baby corn
  • 3 quail eggs+ nori + slices almond for the bee’s wings
  • 2 piece of pancake stacked and decorated with strawberry and pocky
  • Strawberry and Dragon fruit decorated with cheese -> birthday presents

Happy Birthday to you… happy birthday to you… Happy birthday Happy birthday…Happy birthday to you…