too cute to eat

Make teatime a treat for the little ones with these adorable snacks.

Portrait of Tammy Strobel
My Reading Room
chick pull-apart bao
Makes 6 bao
Ingredients For bao dough recipe
85g bao flour/Hong Kong flour (add more as needed)
10g sugar
2g instant dry yeast
45ml warm milk or soya milk
(no more than 40 deg C)
½ tbsp salad oil
⅓ tsp salt
¼ tsp matcha powder (optional)
A drop of orange colouring
A few drops of yellow colouring
1 Sift and divide flour into two portions.
2 Combine one portion of flour with sugar and dry yeast in a mixing bowl.
3 Add milk. Mix well.
4 Add salad oil and salt. Add remaining portion of flour and mix well into a dough.
Dough should not be smooth yet. Scrape and transfer remaining ingredients from bowl to floured surface.
5 Portion 5g dough and add orange colouring. Knead well to colour the dough evenly.
6 Portion the remaining dough into 2 equal parts. Add yellow colouring to one portion.
Knead well to colour the dough evenly.
7 Shape into balls. Cover with cling wrap for fermentation.
8 After the first fermentation, punch dough down 3 to 4 times to remove the air.
Reshape plain, orange and yellow dough.
9 On a lightly floured surface, portion plain dough into 3 balls. Portion yellow dough into 3 balls.
10 Position the dough slightly apart and in a circle on the parchment paper.
11 Divide and shape orange dough into 6 small balls. Using a scraper, create an indent to form the beak of the chick.
12 Assemble beaks onto yellow and white balls using a skewer.
13 Place bao in a large steamer and steam for 15 to 17 minutes.
14 Using edible food marker pens, draw eyes and feet to complete the chick character. Serve warm.
My Reading Room
matcha popsicles
Makes 4 popsicles
30g matcha powder
200ml milk
2 egg yolks, at room temperature
50g brown sugar
200ml whipping cream
Melted chocolate
Oreo cookie crumbs
Edible candy hearts
Raspberry crunch
1 Sift matcha powder into milk in a bowl. Mix well.
Transfer to a pot.
2 Bring matcha milk to a boil over low heat. Lower heat, then simmer for 15 minutes.
3 Turn off heat. Cover with lid and let rest for 10 minutes.
4 Combine egg yolks and brown sugar in another bowl.
Beat at high speed until mixture is pale.
5 Add egg-sugar mixture to milk, mixing quickly to prevent egg from being cooked.
6 Place whipping cream in a mixing bowl. Using a hand mixer, beat at high speed until soft peaks form.
7 Add whipping cream to matcha milk mixture, gently folding with each addition until well combined.
8 Transfer mixture to a large bowl. Using a hand mixer, beat until mixture is smooth.
9 Pour into popsicle moulds.
Place ice cream sticks in matcha mixture.
10 Place in freezer for at least 5 hours until popsicles set.
11 Remove popsicles from moulds and decorate as desired. Serve immediately.
My Reading Room
bumblebee doughnuts
Serves 6
1 tbsp melted butter (plus more for greasing) 100ml milk
75g whipping cream
1 egg
2 tbsp honey
5 drops of vanilla essence 150g Morinaga hot cake mix 1 tsp cake flour
1 tsp black cocoa powder or Valrhona dark cocoa powder A few drops of yellow icing colour 1 Preheat oven to 180 deg C. Grease doughnut moulds. Set aside.
2 Combine milk, whipping cream, butter, egg, honey and vanilla essence in a large bowl. Mix well using a hand whisk.
3 Add hot cake mix in 2 to 3 parts, mixing well with each addition to ensure that there are no lumps.
4 Add 4 tsp batter to cake flour in a small bowl. Mix well. Spoon batter into a piping bag.
5 Add 4 tsp batter to black cocoa powder in a separate bowl. Mix well. Spoon batter into a piping bag.
6 Add yellow icing colour to remaining batter. Mix well.
7 Using the piping bag containing black cocoa powder batter, pipe outlines for the bee into prepared mould.
8 Place in oven. Bake for 1½ minutes.
9 Remove mould from oven. Spoon yellow batter evenly into doughnut moulds until 90 per cent full. Level surface with a teaspoon.
10 Bake for 14 to 15 minutes. Allow doughnuts to cool down on a wire rack before removing them from the moulds, so they won’t fall apart.
11 Pipe design for the wings and feelers onto parchment paper.
Bake for 2 to 3 minutes.
12 Using a skewer and a small sharp knife, make small holes and slits in each doughnut. Place feelers and wings into the slits to complete the bumblebee character. Serve.