Chocolate Chip Cookies Taste Test - Momofuku vs Baking is Science

First off, whilst we are still in the month of January, let me take this opportunity to wish all a very Happy New Year! 

If you're looking for a good chocolate chip cookie recipe, I say look no further because they are readily available for free on the internet! I cannot believe how delicious these cookies are! 

First up is the Cornflakes Chocolate Chip Cookies by Momofuku Milk Bar. You will be pleased to know that not only is the chocolate chip cookies recipe available but many other recipes of their signature cakes and they are all for FREE! After trying several recipes, including the chocolate chip cookies recipe here, all of which taste phenomenal, I was convinced to buy their book. It is worth every penny even though some of the recipes can be found on their website. Crunchy on the edges and chewy in the center, the cookies have a caramel like sweetness from the melted marshmallows and each bite is buttery, crunchy and chewy. 

Next, is a soft chocolate chip cookie from Baking is a Science, a fun and insightful blog by a home baker on the chemistry of baking. There are interesting posts on the writer's baking experiments where the writer provides useful explanations of how different ingredients react differently and why they would produce different outcome in a recipe. According to the writer, the secret in achieving soft and chewy cookies is to use bread flour instead of regular all-purpose flour. The writer experimented with different flour in her chocolate chip cookies and she liked the cookies with bread flour the best as it was crunchy on the edges and moist and chewy in the center. Unfortunately, the blog is down when I tried to access it today. 

Both cookies were good but there was a clear winner between the two since most of my tasters and I included liked one more than the other.

Merdeka Weekend Baking - Kuih Bahulu

Oh my gosh!

I don't know where to start with this Kuih Bahulu. It was a disaster getting them out of the mould. I don't know what went wrong. The moulds were heated properly and greased with loads of cooking oil but they were so stubborn!

In the end, I turned over the mould like how you would with chiffon cake to remove the cakes. The last four cakes came out fine. However, the second time I made this I turned over the mould but faced the same freaking problem.

Ang Ku Kueh (Red Tortoise Cake) - A Special Recipe

Soft and chewy traditional chinese cake with sweet mung beans filling

Ang Ku Kueh which translates to red tortoise cake is a type of chinese cake that is considered an auspicious item as it symbolizes longevity and prosperity. These kuehs and red eggs are usually served at special occassions typically, full moon of newborns, important birthdays as well as prepared as offerings to deities during Chinese New Year and "bai thee kong" (prayers during the Jade Emperor's birthday which falls on the 9th day of the first lunar month). 


You don't necessarily have to wait for a celebration to have these delicious cakes. My mum used to buy ang ku kueh for us when we accompanied her to the market and I've been a big fan of ang ku kueh ever since. 

Checkerboard Cookies

Strips of chocolate and vanilla cookie doughs are arranged alternately and cut into slices to form a checked design

Have you ever wondered how these checkerboard cookies are made? I've always wondered and finally found out when I made them myself. Surprisingly, it is not that difficult and they make a wonderful gift from the kitchen.