Baking conversion and substitution

I found this site provides wonderful information on what we usually struggle to find when we face with different versions of recipes, whether it’s a US or UK metric. No sweat. Just visit Pastryscoop.

This site provides more than just metric conversions. It also gives you information on ingredient substitutions. A one-stop place to visit!




Sesame cookie

Have been wanting to try this for awhile now and found the best timing for Chinese New Year. Found this recipe in food4tots on sesame crisps. I made it a little thicker as cookies.


Makes about 36 pieces


25g egg white, room temperature
20g castor sugar
30g plain flour, sieve twice
20g unsalted butter, melted
90g toasted white sesame seeds

Note: I used 45g white sesame seeds and 45g black sesame seeds or leave the black sesame seeds


1. Fry (without oil) white sesame seeds in a non stick pan over a medium-low heat until fragrant. I tried frying black sesame seeds together but it turned out to be a little bitter. So, just fry white sesame seeds.

2. Preheat oven at 170°C and line parchment paper on baking tray.

3. Using a medium bowl, whisk egg white (with hand whisk)  until foamy. Add in sugar and continue whisking until sugar dissolves.

4. Stir in melted butter and mix well.

5. Add in flour (all at once) and mix till no traces of flour or no lumps.

6. Fold in toasted sesame seeds with a spatula until mixture is well combined. The mixture should be dry and sticky.


7. Spoon about 1/2 tablespoon of mixture on baking tray and spread out into a round shape using a fork. If you like a thin crisp, spread out the mixture to 1 sesame thick. If you like a thicker cookie (like I did), it’s about 2 sesame thick.


8. Bake for about 8-10 minutes or until golden brown and crispy. Rotate the baking tray towards the last 2-3 minutes.

9. Remove from oven and let cool. Store them into air tight container.


Free WiFi access in Taiwan

As travelers, this is we love to see!


iTaiwan is a free WiFi service rolled out by the Taiwan Tourism Board for foreign visitors with more than 5,000 hotspot locations throughout the island. The WiFi hotspots are available in the indoor public area of local tourism attractions, transportation nodes, cultural and educational facilities, and government offices. Visitors can register online at before departure or register after arrival at a tourist service centre located at any major airports, train stations or mass rapid transit (MRT) stations in Taiwan (require passport). You can register for individual or in group. Accounts are effective for 30 days and can be extended to 60 or 90 days as needed.

This is a user-friendly site which will provide you sufficient information for registration.


For more information, you can visit the respective links.

Tourist service centre, visitor centre locations

Network setting instructions

Frequently asked questions


The New Tefal Pro Express Total Auto Control GV8960 (RM 1,799)

Tefal, the world’s leading cookware and small home appliances maker introduces the fastest and most efficient ironing technology with the Tefal Pro Express® Total Auto Control GV8960 appliance. This new steam station is fitted with Tefal’s latest innovation, the Smart Technology Auto Control, which allows users to have the perfect combination of temperature and steam that will best suit each type of textile in just one touch. By simply pushing one of three buttons, the appliance will automatically adjust to iron all kinds of fabrics: delicate, normal or tough. Since every type of textile is different, each of the three settings provides the right combination of temperature and steam, with extreme accuracy and increased precision for fast and perfect results.

The Tefal Pro Express® Total Auto Control GV8960 boasts superior steam performance with a powerful 6 bars pressure for efficient steam penetration into the heart of the fabrics. The ‘Maximum’ position aimed for high steam output is up to 120g per minute catered to ironing tough materials such as jeans. The ‘Power Zone’ steam function produces up to 340g per minute of steam perfect for ironing heavy fabrics.

Additionally, Tefal Pro Express® Total Auto Control GV8960 is fitted with an ECO-mode, saving up to 20% of energy compared to the energy consumption at the maximum steam output level.

Unlike regular steam stations and irons, the Tefal Pro Express® Total Auto Control GV8960 is equipped with an exclusive new anti-calc collector that collects ultra-thin particles found in water. This efficient anti-calc collector also maintains scale trapped even while moving the station, collecting up to twice the amount of scale collected. The anti-calc collector is designed to increase the longevity of the steam station and retain its efficiency.

The Tefal Pro Express® Total Auto Control GV8960 has been improved with the new Glide Protect Autoclean soleplate. Apart from the newly designed shape and lines, it is also built with an exclusive ‘Comfort Tip’ for easy access to hard-to-reach areas. The new Glide Protect Autoclean soleplate still boasts superior glide-ability thanks to its ‘Autoclean’ properties that allows fast and effortless ironing.

The Tefal Pro Express® Total Auto Control GV8960 is cleverly designed for storage and ease-of-usage. The steam station has an extra-large removable water tank which can deposit up to 1.8 liters of water. It has an exclusive Integra System for convenient storage of the steam cord, as well as an automatic cord rewinder. In addition, it also comes with a lock system whereby users can safely carry and store the station.

The Tefal Pro Express® Total Auto Control GV8960 will be available in main department stores and electrical specialists February 2014 at the retail price of RM1,799.

Mini pumpkin cheesecake

Recently tried this for dessert during Chinese New Year, not too heavy with cheese taste and a little spice to the good old plain cheesecake. It’s good with white or red wine, if you’re a wine lover.

I adapted this recipe from eats well with others and made it less sweet for our taste.


Makes about 15 cupcakes


220g Digestive biscuits, crushed
113g unsalted butter, soften
1 tbsp cinnamon powder
250g cream cheese, room temperature
114g sugar
3 large eggs
1 tsp vanilla essence
385g pumpkin, steamed and mashed
1 1/2 tsp pumpkin pie spice


1. Cut pumpkin into slices and steam for about 20 minutes. Once done, remove the pumpkin skin. Cut pumpkin into smaller pieces and put in a medium bowl to mash. Then, leave to cool.

2. Pre-heat oven to 180°C. Prepare paper cups.

3. In a large bowl, stir together Digestive biscuits, butter and cinnamon powder. Spread out evenly in 15 paper cups. It gives you about 5-10cm thick of crust.

4. In the stand mixer bowl fitted with paddle attachment, beat cream cheese on medium-high speed for about 1 minute until light and fluffy. Add in sugar and beat for another 2-3 minutes.

5. Mix in eggs, one at a time and scraping down the bowl after each addition.

6. Mix in vanilla essence, pumpkin and pumpkin spice. Scoop the filling into the paper cups. Hit the tray with cupcakes on the table lightly for any air bubble to lift.

7. Bake for about 30-40 minutes. Turn off the oven and let the oven door slightly ajar for another 30-40 minutes.

8. Remove from oven and let cool. Allow to chill in refrigerator before serving.

Note: If you would like to have a smooth cake side, you may either use warm spatula to smooth it or bake it in a mini baking ring with foil covered at the bottom.