As a diehard bak kwa fan, I was intrigued when actress (and Le Cordon Bleu-taught baker) Jeanette Aw shared her bak kwa tea cake recipe on Instagram.
After all, the barbecued pork snack is delectable enough on its own. But would it be equally good as a dessert? I decided that I had to give it a try.
Here’s Jeanette’s recipe, which I tried to follow as closely as possible.
For the sponge cake:
37g almond power
76g icing sugar
12g all-purpose flour
44g beurre noisette (browned butter)
For the bak kwa-infused cream:
120g heavy cream
40g bak kwa
15g sugar (Jeanette didn’t specify which type, but I winged it and used icing sugar)