Chinese Eggtarts

One of my favourite desserts since childhood is the Chinese eggtart. I love it best when they come just out of the oven at dim sum restaurants but failing that option, I always go for the Tong Kee ones. So as a real eggtart fan, I was somewhat sceptical when mum said she was going to make her own.

The batch that you see below was part of her first attempt. The base that she used was not the flaky one but the harder dough variety. These just came out of the oven.

After this, she prepared the egg filling, I think with egg (duh), sugar and milk. The filling was then added to the bases and baked again. And the finished product:

I registered my vote by chomping up two at one ago and bringing one to work the next day. Pass with distinction.

Double Chocolate Muffin

I don't think this one needs too much introduction or description. If this isn't enough chocolate for the chocolate addicts out there, let me add that at the heart of the muffin is a blob of soft chocolate cream.

Butter Sweetcorn Cake

This cake came about because my aunt's mother-in-law loved the taste and smell of corn but could not take too much of it either for digestive of denture reasons. So mum created this butter sweetcorn cake. It is light but fragrant and flavourful. It goes really quickly so she usually bakes them in batches of two like in the photo below.

Coffee Cake

Mum starts with a chocolate cake base then layers each deck with chocolate cream, coffee cream and sprinkled walnuts. Best served chilled with a cuppa hot espresso.

Coconut Jello

Mum made these as dessert for our steam boat Chinese New Year night. It's a light soft jelly speckled with small coconut meat strips - not to sweet, not too hard. Just nice for topping up full bellies.

Chocolate Walnut Cake

This is a quite a simple and light cake. As usual, there is the dough. This is mixed in with a big bowl of chopped walnuts and chocolate chip.

As you can see from the top right corner of the photo below, there were quite a few cakes cooling on the kitchen table.