Baking #29: Black Sesame Chiffon Cake

I just baked a 18cm Black Sesame Chiffon Cake this morning before coming to work. I had been intrigued to try this recipe myself as I am quite a big fan of black sesame but maybe not on Black Sesame Paste though. I bought a packet of grounded black sesame but unfortunately, I find the smell not to be as strong as I hoped it to be. Even Mom claimed that my chiffon cake doesn’t smell like black sesame when baked.


Black Sesame Chiffon Cake (adapted from Small Small Baker)

As I mentioned previously, Sister is borrowing my SONY NEX-3N to Melbourne as she forgot to bring back hers. And I have no choice but to dig out my other compact digital camera which I owned previously. When my family and I moved house couple of months back, I stored this compact digital camera in a box and stash the box underneath my study table.

The battery had ran out so I recharged it for a couple of hours before reactivating it again. To be honest, I am so not used to using such a tiny compact digital when my SONY NEX-3N looked and felt bulky in comparison. It took me a few attempts before I settled with the above picture.

Without further ado, let me get started with what I am about to do for this blog entry.


  • 3 egg yolks
  • 25g fine granulated sugar *15g*
  • 30ml corn oil
  • 70ml water
  • 80g cake flour
  • 40g black sesame powder
  • 1 tsp baking powder
  • 3 egg whites
  • 30g fine granulated sugar
  • 1/4 tsp cream of tartar


  1. Beat egg yolks with 15g of fine granulated sugar until it turn pale and light.
  2. Pour in corn oil and water in sequence and mix until well combined.
  3. Mix together cake flour, black sesame powder and baking powder together and sift them into the egg yolk batter. Mix them all together until no flour lump could be seen.
  4. Beat egg whites with cream of tartar until it turns foamy and frothy. Gradually add in 30g of fine granulated in two batches until stiff peaks are formed.
  5. Gently fold in the meringue into the egg yolk batter in three batches until no white streak is to be seen.
  6. Pour batter into a 18cm chiffon pan and bake on the lowest rack in a preheated oven of 170 degree Celsius for 40 minutes or until inserted cake tester comes out clean.
  7. When baked, invert cake immediately to cool down or until it’s cool enough to be unmoulded.

To be honest, I did not really like the taste of this Black Sesame Chiffon Cake as I personally think that the taste of black sesame is very subtle. A colleague of mine taught me that I should cook the black sesame powder before using them to bake cakes. That way, the aroma of the black sesame powder would be stronger. The texture of the cake was rather dry on the crust but still soft and spongy on the inside.

According to another colleague of mine, this cake would taste even better if it wasn’t this bland. I had modified the sugar quantity myself as majority of the recipes on the Internet tend to be rather sweet for my liking. So if you are considering trying this recipe, you should stick with the original recipe. This cake definitely for those who are health conscious.

24062014 – Bello Cafe, Kiulap

After having dinner at Kaizen Sushi Waterfront last Tuesday evening, the three of us – Jennifer, Sister and I headed over to Kiulap for Bello Cafe to have desserts. I had always wanted to bring Sister to Bello Cafe but never really gotten round to do it.

There was once when I brought her to Bello Cafe some time last year, we arrived too late and the waitress told us that their kitchen had stopped taking order for the night. Albeit the three of us were full from our sushi and sashimi feast at Kaizen Sushi Waterfront, our tummies could still contain some desserts. There was only a table of patrons in the cafe at the time when we arrived. So, we got the luxury to choose any sofa/chair we deemed comfortable.

To be honest, both Jennifer and I agreed that the customer service which we experienced the other night was a lot better compared to some time before. We both liked their food but it was the customer service which was not up to our satisfaction previously.

Without further ado, let me show you what we had the other night …


Citrus Mojito | B$4.80

I guess this needs no explanation of who ordered it. Definitely not me as I am not so into lime or orange juice. LOL!


Stylo Milo | B$3.80

I think this was probably the only cold beverage which I had ever ordered at Bello Cafe. I had specifically requested less sugar and ice for my beverage. And it was less sweeter compared to what I last remembered.


Creme Brulee | B$5.80

This was pretty good and the custard filling was extremely smooth and it literally melts in your tongue. I had always wanted to attempt Creme Brulee at home but I couldn’t find any kitchen butane at the moment. Jennifer did mentioned to me that her workplace do sell kitchen butane. Perhaps I should consider getting one from her and attempt Creme Brulee at my own leisure?


Chocolate Lava With Vanilla Ice-Cream | B$6.80

Seriously speaking, this was the best chocolate lava that I had tasted by far, which both Jennifer and Sister agreed as well. I am still unable to attempt Chocolate Lava successfully at the moment as I couldn’t get the right temperature and timing yet. But one day, I will. xD

Bello Cafe
Unit L1/12, Ground Floor,
Seri Qlap Mall, Kiulap,
Bandar Seri Begawan, BB3577,
Brunei Darussalam.
Tel: +673-2233989

Baking #28: Orange Chiffon Cake (18cm)

I attempted Orange Chiffon Cake yesterday evening after I came home from work. I intended to bake a 24cm Orange Chiffon Cake on Thursday evening but I was not feeling well that night hence I gave up on the idea. Instead of using my other “bigger” version of 18cm chiffon pan, I attempted my Orange Chiffon Cake with another 18cm chiffon pan which I bought quite some time ago but had only used it once.

Kindly please pardon me the picture quality as Sister is borrowing my SONY NEX-3N for her Melbourne trip. Unfortunately, I do not have a spare camera anymore after I bought SONY NEX-3N as I gave the battery of my previous Fujifilm Finepix F200 to Sister. So, I had to resort to using my iPhone 5S for picture taking. I am still not so used to take picture with a mobile phone.


Orange Chiffon Cake (adapted from Cuisine Paradise)


  • 3 egg yolks
  • 25g fine granulated sugar
  • 2 tbsp vegetable oil *I used corn oil*
  • 60ml freshly squeezed orange juice
  • 80g top flour *I used cake flour*
  • 1 tsp orange zest
  • 1 tsp Cointreau *omitted*
  • 3 egg whites
  • 45g fine granulated sugar


  1. Beat egg yolks and 25g of fine granulated sugar with a hand mixer until it becomes creamy and pale, which roughly takes about 2 minutes depending on the speed that you use at the time.
  2. Pour in vegetable oil and freshly squeezed orange juice in sequence and mix until well incorporated.
  3. Sift in cake flour and orange zest and mix until well combined or until no flour lump could be seen.
  4. Beat egg whites until it becomes foamy and frothy. Gradually add in 45g of fine granulated sugar in two batches until it reaches stiff peaks stage.
  5. Gently fold in the meringue in the egg yolk batter in two batches until no white streak could be seen.
  6. Pour mixed batter into a 18cm chiffon pan and bake in a preheated oven of 180 degree Celsius on the lowest rack for approximately 30 to 35 minutes or until inserted cake tester comes out clean.
  7. Invert the cake immediately when baked and let it cool down for roughly an hour or until it’s cool enough to be unmoulded.


I was a little disappointed at how short the cake rose when baked. But I could have over beaten the egg whites hence causing the batter not to rise as beautifully as I expected it to be.

I don’t mind giving this recipe another try some other time but I am definitely gonna reduce the sugar amount and include cream of tartar in the recipe. Dad mentioned that the cake tasted sweet but it has enough orange flavor.

25062014 – Limbang Day Trip

Mom, Sister and I departed for a day trip to Limbang to run some personal errands. Dad was still in Kuching on the day when we decided to head down to Limbang. So, it was only down to Sister and I to drive Mom over.

I drove from home to the Limbang border and Sister took over from there into the town centre. We arrived slightly later than expected as I took the wrong turn at the traffic light. I ended up driving to Hua Ho, Tanjung Bunut. I made a U-Turn from there until I found the right traffic junction into Bengkurong. LOL!

We managed to get our errands sorted out at Maybank and got our MyKad switched to the new version as well. Unfortunately, I got penalized for not switching MyKad before reaching the age of 25 years old. Instead of paying RM10 only for a MyKad, I ended up paying RM40 altogether.

Anyways, I don’t have much to blog about for our day trip to Limbang but a couple of food pictures only.


3 Sours

The weather was scorching hot on the day when we were in Limbang. I ordered for a Iced Lemon in the first place but decided to switch to this 3 Sours in the end. It was okay but tasted rather sour for my liking.


“Economy’ Rice | RM2.50

In Malaysia, we have this term of “Economy’ rice whereby you’ll get to choose various kind of cooked vegetables or meat at a price. I am not entirely sure of the market price for such “Economy” rice at the moment.

Back when I was still studying in Miri, 2 vegetables and 1 meat dish with rice is priced at about RM3. But what Mom had the other day was RM2.50 when she only had one vegetable and one meat.


Honey Pork Chop | RM7

The honey sauce that went with the pork chop tasted quite good but I find the pork chops to be overly cooked as the texture was more like fish fillets than pork chop.


Salad Chicken Chop | RM6

The only food that was hot on my plate was the french fries. The chicken fillet was deep fried earlier and mayonnaise sauce was only squirted on top of the chicken fillet when ordered. Albeit being deep fried earlier than only fried when ordered, the chicken fillet was cooked to the right crispiness.

24062014 – Kaizen Sushi Waterfront

Jennifer, Sister and I had dinner at Kaizen Sushi Waterfront last Tuesday evening. Initially, I decided on Kaizen Sushi Kiarong but Jennifer claimed that the food menu at Kiarong branch wasn’t as extensive as the one at Waterfront. So, we agreed on Kaizen Sushi Waterfront in the end. I called in and make a table reservation for three at 7:30p.m. in the evening.

We ended up ordering too much as our dining table was topped entirely with food platters. LOL! I think some of the diners on the next table looked at our table for quite a few times. They must be thinking that these three ladies are such a glutton or what.

Without further ado, let me show you what we had for dinner at Kaizen Sushi Waterfront the other evening. If you are hungry and craving for Japanese cuisine at the moment, perhaps you might want to leave and come back another time? LOL! I don’t want to be responsible for your further craving. Hahaha … xD


Edamame | B$2.70


Chuka Wakame | B$2.70


Hamachi Belly Aburi | B$4.50

Jennifer ordered this to try. She mentioned that she had tried this before in Hokkaido and it was very nice. The fish slice was raw but slightly heated with a kitchen butane on the top and drizzled with sauce before serving. I don’t know whether it’s nice or not as I did not give it a try. B$4.50 for 2 pieces of sushi is a little too expensive in my opinion.


Inari Sake Sarada (No Rice) | B$9.00

The original Inari Sake Sarada comes with rice at the bottom but I requested them to be without rice. I find the fillings not to be as fresh as I remembered previously. The cucumber cubes in the fillings weren’t that fresh and crunchy.


Sake Maki | B$2.70 & Kampyo Maki | B$1.80

I ordered Sake Maki while Jennifer ordered Kampyo Maki. If you are wondering what Kampyo Maki is, Kampyo is a kind of preserved radish and it tastes sweet. I did not try this myself the other day but I tried something similar before at Sakae Sushi, 1Utama.


Sake Sashimi | B$12.80

We actually wanted to order a sushi platter instead of this but the pricing for a sushi platter is quite horrendous to be honest. So, we ended up with a Sake Sashimi. Loved their Sashimi as they were all fresh and juicy. I can eat them by dipping into soy sauce and without wasabi paste. To be honest, I don’t eat wasabi paste as I find the taste and smell to be rather “choking”.


Mixed Mushroom Teppanyaki | B$8.10

Wanted to try something with vegetables the other night. I know mushroom doesn’t exactly fall under vegetable category but it will do just fine. LOL! The platter comes with various kinds of mushroom but I was quite surprised when I saw black fungus included in the platter. I don’t remember black fungus being categorized as mushroom though.


Unagi Kabayaki | B$14.40

Both Sister and I were impressed with their Unagi Kabayaki the first time we had it couple of years ago. But unfortunately, it failed to impress us this time round as their Unagi were overcooked and the flesh were a little bit dry.


Kake Soba | B$5.40

This is one healthy option of noodles. Apart from the Hamachi Belly Aburi, this was the other food Jennifer ordered. Sister tried a small portion of the noodles and I ended up finishing the remaining half of the noodles. The soup taste refreshing and light but tad bit sweet for my liking. Noodles was just nicely done and cooked.


Agedori With Spring Onion | B$8.10

This was a major disappointment. The chicken cutlet was pre-seasoned for quite some time before it was put to deep fried. I find the seasoning to be a little bit extreme as the chicken tasted quite salty for my liking. And a little bit spicy too if you accidentally chewed on the chili seasoning.


Gyu Cheese Katsu | B$6.30

We did not order this in the first place but the waitress got the wrong order. It was pregnant fish that we wanted and had no idea how this came out on our order form. It was too late when we found out the mistake so we made no attempt to have it returned. We just leave it on the table and had Jennifer to bring home for her parents. Both Sister and I don’t eat beef while Jennifer did not feel like eating them due to the cheese on the beef.


Sake Avocado Tortilla Temaki | B$4.50

What’s unique about this Temaki is that instead of being wrapped with seaweed sheet, this was wrapped with tortilla hence the higher price compared to the ordinary temaki. This is something you could order if you wanted to try something different for a change.


Spicy Maguro Temaki (Sake) | B$3.60

This is one of my favorite fillings in a temaki. But unfortunately, the seaweed sheet wasn’t very fresh when I had it the other day. To be honest, I find it to be a little bit soggy for my liking.

Kaizen Sushi Waterfront
Block G, First Floor,
Yayasan Complex,
Jalan McArthur,
Bandar Seri Begawan,
Brunei Darussalam.
Tel: +673-2226336