Shirley Wong

Little Miss Bento

Perfect Gift Idea
for Both Beginners and Experts
Perfect for entertaining, tucking into a snack box or accompanying
a daily beverage, these delectable treats are sure to put a smile on
faces young and old. Doughnuts and bao take on the forms of animals,
flowers and fruits, making for delightful everyday surprises. The treats
showcased here are achievable for even beginners in the kitchen.

get started making

Celebrity food artist and blogger, Shirley Wong (Little Miss Bento),
injects a dose of creative whimsy into these treats.

Cute Bear Watermelon

Bumblebee Doughnuts Doughnuts get started
Doughnuts
hnuts
making
Matcha
Teddy
T

Fun
Twists
Tw
Panda Momoyama
Bao Wagashi
Cat & Paw Chick

Treats
Bao Pull-apart
Bao
Mushroom Beer R
Rose
Bao Jelly step-by-step recipes
B
Bao
for everyday surprises

Gorgeous full-colour photography, clear step-by-step instructions

and an inspiring selection of recipes make this handy cookbook
perfect for gifting lovers of adorable confections.

Marshall Cavendish
COOKERY
Cuisine

ISBN 978-981-47-9415-2

,!7IJ8B4-hjebfc!
Little Miss Bento
S h i r l e y Wo n g

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 Fun Treats

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GSM Fun Treats.indd 2 10/11/17 9:11 am
 get started
making

Fun
Treats
step-by-step recipes
for everyday surprises

Little Miss Bento

S h i r l e y Wo n g

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GSM Fun Treats.indd 4 10/11/17 9:11 am
 Shirley Wong, better known by her
online avatar Little Miss Bento, became
an online sensation and gained a huge
following when she started posting her
cute food creations and recipes on her
blog and social media channels.

Currently the top bento artist, food stylist and blogger based
in Singapore, Shirley has won many awards for her foodart
creations and has been featured in numerous local and
international media platforms and publications.

A huge fan of the kawaii culture and a strong believer that home-
style food should be simple and achievable, Shirley shares easy
recipes for cute sweets and snacks in this brand new cookbook.

Find out more about Shirley and her creations on her blog and
social media channels.

Blog | littlemissbento.com
Facebook | www.facebook.com/littlemissbento
Instagram | Twitter | Snapchat | Pinterest | @littlemissbento
Email | littlemissbento@gmail.com

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GSM Fun Treats.indd 6 10/11/17 9:11 am
 I would like to dedicate this book to my father,
whom I believe I ‘inherited’ my sweet tooth from.
His constant support has motivated me to continue
to pursue my passion and love for cooking.

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 Contents

INTRODUCTION • 11
BASIC BAO DOUGH • 14
BUMBLEBEE DOUGHNUTS • 18
CUTE BEAR DOUGHNUTS • 22
WATERMELON DOUGHNUTS • 26
MATCHA TWISTS • 30
TEDDY MOMOYAMA WAGASHI • 34
PANDA BAO • 38
CAT & PAW BAO • 42
CHICK PULL-APART BAO • 46
MUSHROOM BAO • 50
ROSE BAO • 54
BEER JELLY • 58
WEIGHTS & MEASURES • 62

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 Introduction

Many cultures around the world incorporate a midday break, a

time out or interlude in the middle of everyday demands to relax,
socialise and enjoy a beverage with baked goods. In this book I
have tried to make this daily ritual easy, fun and hopefully put a
smile on people’s faces.

From doughnuts shaped as bears, bees and watermelons to bao

formed as pandas, chicks, mushrooms and roses to teddy bear
wagashi, the kawaii treats shared in this cookbook will appeal
to those with a sweet tooth, or those who would like a petite
surprise with their daily coffee or tea. The confections are also
perfect for offering a guest or tucked into a child’s snack box.

So go on, take a break and make tea time something to look

forward to.

Little Miss Bento

Shirley Wong

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GSM Fun Treats.indd 12 10/11/17 9:11 am
 Rolling Home-made
Piping Bags

In general for making cute baking goods, I find that it is often

necessary to pipe small designs. Home-made piping bags give
the user more control and are suitable for piping small portions
of batter as compared to regular plastic piping bags. A second
advantage is that piping heads and tips are not needed with
home-made piping bags. To start, trim the parchment paper into
a triangle. On the flat end, roll the parchment paper into a small
tight cone. Staple the ends to keep them together.

Fun Treats ~ 13

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 Basic Bao Dough

Ingredients
Bao flour/Hong Kong flour Salt 1/3 tsp
85 g + more as needed Purple sweet potato
Sugar 10 g powder 1 tsp (for
colouring, optional)
Instant dry yeast 2 g
Matcha powder 1/4 tsp (for
Warm milk or soymilk 45 ml colouring, optional)
(no more than 40°C, or
the yeast will get killed)
Salad oil 1/2 Tbsp

14 ~ Fun Treats

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 Method

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 or soymilk. Mix well with a wooden spatula.

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 from bowl to floured surface.

5. Knead for a few minutes until dough is even. The dough should
be smooth and soft, and not stick to your hands. Shape dough into
a ball.

6. To colour the dough, portion out as required and add desired

colouring.

7. Cover with cling wrap and allow dough to rest for about
30 minutes for fermentation to take place. The size of the dough
should increase about 1.5 times.

8. Punch dough down gently 3–4 times to remove air.

9. Divide and shape the dough as desired.

10. Place bao on parchment paper and steam for about 15 minutes.
Steaming time required may differ depending on the size of bao and
the choice of fillings.

16 ~ Fun Treats

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 Bumblebee Doughnuts
Makes 6 doughnuts

Ingredients
Milk 100 ml Yellow icing colour a few
Whipping cream 75 g drops

Melted butter 1 Tbsp + TOOLS

more for greasing Silicon doughnut moulds
Egg 1, medium Home-made piping bags
Honey 2 Tbsp (page 12)
Vanilla essence 5 drops Parchment paper
Morinaga hot cake mix Small sharp knife
150 g
Cake flour 1 tsp
Black cocoa powder or
varlhona dark cocoa
powder 1 tsp

Fun Treats ~ 19

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 7

11

12

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 Method

1. Preheat oven to 180°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 2–3 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 clean 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 onto prepared mould.

8. Place in oven. Bake for 1.5 minutes.

9. Remove mould from oven. Spoon yellow batter evenly into

doughnut moulds until 90% full. Level surface with a teaspoon.

10. Bake for 14–15 minutes.

11. Pipe design for the wings and feelers onto parchment paper.
Bake for 2–3 minutes.

12. Using a skewer and small sharp knife, make small holes and
slits for each doughnut. Place feelers and wings into the slits to
complete the bumblebee character.
e
Not own
to cool d
ll o w d o ughnuts m oving
A efore re
e rack b nt the
on a wir v e
e m o u lds to pre
from th ing apart
.
from fall
designs

Fun Treats ~ 21

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 Cute Bear Doughnuts
Makes 6 doughnuts

Ingredients
Milk 100 ml Earl grey powder or
Whipping cream 75 g houjicha powder 2 tsp

Honey 2 Tbsp TOOLS

Egg 1, medium Silicon doughnut moulds
Melted butter 1 Tbsp + Home-made piping bags
more for greasing (page 12)
Vanilla essence 5 drops Parchment paper
Morinaga hot cake mix Small sharp knife
150 g
Cake flour 1/2 tsp
Black cocoa powder or
varlhona dark cocoa
powder 1/2 tsp

22 ~ Fun Treats

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 Method
1. Preheat oven to 180°C. Grease doughnut moulds. Set aside.

2. Combine milk, whipping cream, egg, honey, butter and vanilla

essence in a large bowl. Mix well using a whisk.

3. Add hot cake mix in 2–3 parts, mixing well with each addition
to ensure that there are no lumps.

4. Add 2 tsp batter to cake flour in a small bowl. Mix well. Spoon
batter into a piping bag.

5. Add 2 tsp batter to black cocoa powder in a separate bowl.

Mix well. Spoon batter into a piping bag.

6. Sift earl grey powder into remaining hot cake batter in a clean
separate bowl. Mix well.

7. Using the piping bag containing black cocoa powder batter,

pipe eyes and nose of the bear into doughnut mould.

8. Bake for 1 minute.

9. Remove mould from oven. Pour earl grey batter evenly into
doughnut moulds until 90% full. Level surface with a teaspoon.

10. Bake for 14–15 minutes.

11. Pipe ears of bear onto parchment paper. Bake for 2 minutes.

12. Using a small sharp knife, make slits for each doughnut.
Place ears into the slits to complete the bear character.

e
Not own
to cool d
w d o u ghnuts ving
All o re re o
m
a w ir e rack befo n t the
on to prev e
m th e moulds rt .
fr o ing apa
from fall
designs

24 ~ Fun Treats

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 7

11

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 Watermelon Doughnuts
Makes 6 doughnuts

Ingredients
Milk 100 ml Cake flour 1 tsp
Whipping cream 75 g Black cocoa powder or
Melted butter 1 Tbsp + varlhona dark cocoa
more for greasing powder 1/2 tsp

Egg 1, medium Matcha powder 4 g

Honey 2 Tbsp TOOLS

Vanilla essence 5 drops Silicon doughnut mould
Morinaga hot cake mix Home-made piping bags
150 g (page 12)
Pink or red food colour
a few drops

Fun Treats ~ 27

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 7

10

13

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 Method

1. Preheat oven to 180°C. Grease doughnut moulds. Set aside.

2. Combine milk, whipping cream, butter, egg, honey and vanilla

essence in large bowl. Mix well with a hand whisk.

3. Add hot cake mix in 2–3 parts, mixing well with each addition
to ensure that there are no lumps.

4. Add 4 tsp batter to pink or red food colouring and 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 clean

bowl. Mix well. Spoon batter into a piping bag.

6. Add matcha powder to remaining batter. Mix well.

7. Using the piping bag containing black cocoa powder batter,

pipe small dots to form the watermelon seeds.

8. Place in oven. Bake for 1 minute.

9. Remove mould from oven.

10. Using the piping bag containing pink or red batter, pipe several
rounds for the flesh of the watermelon.

11. Place in oven. Bake for 1 minute.

12. Remove mould from oven.

13. Spoon matcha batter evenly into doughnut moulds until 90%
full. Level surface with a teaspoon.

14. Bake for 14–15 minutes. e

Not n
cool dow
w d o u g hnuts to v in g
Allo re rem o
a w ir e rack befo n t th e
on preve
th e m oulds to
from .
ing apart
from fall
designs

Fun Treats ~ 29

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 Matcha Twists
Makes 15 matcha twists

Ingredients
Milk 20 ml Puff pastry 2 sheets
1
Matcha powder 1 /2 tsp, Egg yolk 1
sifted Water a few drops
Condensed milk 3 Tbsp
TOOLS
Plain (all-purpose) flour
80 g Pastry brush

30 ~ Fun Treats

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 Method
1. Preheat oven to 180°C. Line a baking tray with parchment
paper. Set aside.

2. Place milk in a heatproof bowl. Warm milk in microwave.

3. Add matcha powder and mix well.

4. Add condensed milk and flour. Mix well to remove any lumps.

5. Spread a thin layer of matcha mixture on one sheet of frozen

puff pastry.

6. Top with another sheet of puff pastry.

7. Lightly whisk the egg yolk with a few drops of water to make
an egg wash. Using a pastry brush, brush egg wash on the puff
pastry.

8. Cut into 15 thin long strips of 2 x 30-cm lengths.

9. Twist them and place on prepared baking tray.

10. Bake for 15–18 minutes.

32 ~ Fun Treats

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 6

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GSM Fun Treats.indd 34 10/11/17 9:11 am
 Teddy Momoyama Wagashi
Makes 6 wagashi

Ingredients
Egg yolk 1/2 FOR MATCHA AN PASTE
Mirin 1 tsp Matcha powder 8 g, sifted
FOR MOMOYAMA White bean paste
WAGASHI (shiro-an) 100 g
White bean paste TOOLS
(shiro-an) 100 g
Pastry brush
Egg yolk 1
Skewers
Cooked rice flour (kanpai
powder) 1 Tbsp
Mirin 1 tsp

Fun Treats ~ 35

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 2

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 Method

1. Preheat oven to 200°C. Line tray with parchment paper.

2. Prepare matcha an paste by combining matcha powder and

white bean paste (shiro-an) in a bowl. Using a spatula, mix well to
get an even bean paste. Divide into 6 portions and set aside.

3. Prepare momoyama wagashi dough:

• Spread white bean paste (shiro-an) evenly in a heatproof
bowl. Cover with cling wrap and heat in a microwave oven
at 500W for 1.5 minutes.
• Mix egg yolk and mirin and add one quarter of the mixture to
white bean paste (shiro-an). Mix well. Heat in a microwave
oven at 500W for another 1 minute.
• Add one quarter of egg mixture to white bean paste
(shiro-an) and mix well. Reserve remaining egg mixture for
use if necessary.
• Add cooked rice flour (kanpai powder) and knead into a
dough. Divide into 6 equal portions, with 2 small amounts
(1 g) for the ears and 0.5 g for the snouts, for each of the
6 portions.
4. Flatten each of the 6 portions of wagashi dough into a round
disc and top with a ball of matcha an paste. Bring edges of dough
up to enclose and seal filling. Roll to form a smooth ball.

5. Assemble and position ears and snout onto teddy wagashi.

Using a skewer, poke holes for the eyes and snout. Repeat for
the remaining wagashi.

6. Place teddy wagashi on tray. Brush with mirin. Bake for

13–15 minutes.
e
Not s
and start
d o u g h is too dry g
If the a eg
ttle extr
, dab a li
to crack til d o u gh is
a n d k nead un
yolk
le.
malleab

Fun T
F Treats ~ 37

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GSM Fun Treats.indd 38 10/11/17 9:11 am
 Panda Bao
Makes 6 bao

Ingredients
Bao dough (page 14) Candied chestnuts 4, diced
Charcoal powder 3 g into 1-cm squares

HOUJICHA FILLING TOOLS

White bean paste Parchment paper
(shiro-an) 100 g Edible food marker pens
Houjicha powder 5 g, sifted

Fun Treats ~ 39

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 7

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 Method

1. Prepare houjicha filling. In a bowl, add shiro-an and houjicha

powder. Using a spatula, blend and mix well.

2. Add diced candied chestnuts. Mix well. Divide into 6 equal

portions. Dab with paper towels if filling is too wet.

3. Prepare basic bao dough up to step 5 of that recipe (page 16).

4. Portion out 18 g of bao dough. Add charcoal powder. Knead

well to colour dough evenly.

5. Shape both plain and charcoal dough into balls. Cover with
cling wrap and allow to rest for about 30 minutes for fermentation
to take place. The size of the dough should increase about
1.5 times. Punch dough down gently 3–4 times to remove air.
Reshape both plain and charcoal dough.

6. On a lightly floured surface, portion plain dough into 6 balls.

7. Flatten a ball of plain dough slightly and top with a ball of

houjicha filling. Bring edges of dough up to enclose and seal
houjicha filling. Roll to form a smooth ball.

8. Place on parchment paper. Gently cover with cling wrap

to prevent bao from drying while repeating the process for the
remaining bao.

9. Shape black dough into ears of panda. Assemble

he bao.
onto white bao. Repeat for the rest of the
e
10. Place bao in a large steamer and Not f the
e skin o
steam for 15–17 minutes. a im to make th e
Always ou can b
that y
inner so houjicha
buns th with the
11. Remove from steamer. Using edible
e e n e ro u s with
more g end up
food marker pens, draw eyes and nose t, you may
fillings . If n o k and
in
to complete the panda character. y thick s
th a t h as overl
a bun
12. Serve warm. filling.
too little

Fun Treats ~ 41

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 Cat & Paw Bao
Makes 5 bao

Ingredients
Bao dough (page 14) TOOLS
Cocoa powder 5 g Parchment paper
Charcoal powder 5 g Edible food marker pens
Vegetable oil as needed

42 ~ Fun Treats

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GSM Fun Treats.indd 43 10/11/17 9:11 am
 Method

1. Prepare basic bao dough up to step 5 of that recipe (page 16).

2. Portion out 40 g of dough. Add cocoa powder. Knead well

to mix colour evenly. Portion out 10 g of dough. Add charcoal
powder. Knead well to mix colour evenly.

3. Shape plain, cocoa and charcoal dough into balls. Cover

with cling wrap and allow dough to rest for about 30 minutes for
fermentation to take place. The size of the dough should increase
about 1.5 times. Punch dough down gently 3–4 times to remove
air. Reshape plain, cocoa and charcoal dough.

4. On a lightly floured surface, divide plain dough into 2 portions

of 30 g balls and 2 portions of 20 g balls.

5. Flatten the both balls of 20 g plain dough into flat ovals. Brush
with a little vegetable oil and fold each into half to form paws.

6. Portion out 10 g of cocoa dough. Flatten and shape it into

1 large circle and 3 smaller circles. Do the same for all the
charcoal dough. Attach the circles to the folded plain dough to
form 2 paw designs. Place bao on parchment paper. Gently cover
with cling wrap to prevent bao from drying.

7. Pinch 2 smaller portions of about 1–1.5 g for the ears from

each of the 30 g balls. Shape 2 cat’s heads by rolling both balls,
and attaching the ears.

8. Repeat the same process for the remaining 30 g of cocoa

dough to form a brown cat’s head.

9. Place the 2 paws and 3 cat’s heads in a large steamer and

steam for 15–17 minutes.

10. Remove from steamer.

11. Using edible food marker pens, draw eyes and nose and
whiskers to complete the cat character.

12. Serve warm.

44 ~ Fun Treats

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 5

11
7

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GSM Fun Treats.indd 46 10/11/17 9:11 am
 Chick Pull-apart Bao
Makes 6 bao

Ingredients
Bao dough (page 14) TOOLS
Orange colouring a drop Scraper
Yellow colouring a few Parchment paper
drops Skewers
Edible food marker pens

Fun Treats ~ 47

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 5

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 Method

1. Prepare basic bao dough up to step 5 of that recipe (page 16).

2. Portion out 5 g dough and add orange colouring. Knead well to

colour the dough evenly.

3. Portion the remaining dough into 2 equal parts. Add yellow

colouring to one portion. Knead well to colour the dough evenly.

4. Shape into plain, orange and yellow balls. Cover with cling wrap
and allow dough to rest for about 30 minutes for fermentation to
take place. The size of the dough should increase about 1.5 times.
Punch dough down gently 3–4 times to remove air. Reshape plain,
orange and yellow dough.

5. On a lightly floured surface, portion plain dough into 3 balls,

and yellow dough into 3 balls.

6. Position the dough slightly apart and in a circle on the

parchment paper.

7. Divide and shape orange dough into 6 small balls. Using a

scraper, create an indent to form the beak of the chick.

8. Assemble beaks onto yellow and white balls using a skewer.

9. Place bao in a large steamer and steam for 15–17 minutes.

10. Using edible food marker pens, draw eyes and feet to complete
the chick character.

11. Serve warm.

Fun Treats ~ 49

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 Mushroom Bao
Makes 8 bao

Ingredients
Bao dough (page 14) TOOLS
Cake flour 1 Tbsp Parchment paper
Water 1 Tbsp Scraper
Cocoa powder 2 tsp
Milk 11/2 Tbsp

50 ~ Fun Treats

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GSM Fun Treats.indd 51 10/11/17 9:11 am
 Method

1. Prepare basic bao dough up to step 8 of that recipe (page 16).

2. Portion out 30 g of dough and shape into 8 short tubes of

3–4 g each. These are for the stems of the mushrooms. Place
on parchment paper.

3. Divide remaining dough into 8 portions, each 15 g. Flatten each

portion into round discs to form the heads of the mushrooms.
Brush with milk and dust with cocoa powder.

4. Place heads and stems in a large steamer and steam for

12 minutes.

5. Remove from steamer.

6. Whisk to combine cake flour with water. Dab flour mixture and
attach each mushroom head to a stem.

7. Position bao apart on the parchment paper. Using a scraper,

gently score the head of the mushroom bao.

8. Place bao in a large steamer and steam for another 2–3 minutes.

9. Serve warm.

52 ~ Fun Treats

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 2

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GSM Fun Treats.indd 54 10/11/17 9:11 am
 Rose Bao
Makes 6 bao

Ingredients
Bao dough (page 14) TOOLS
Matcha powder as needed Scraper
Purple sweet potato powder Parchment paper
1 tsp (or a few drops of pink Toothpick
icing colour)

Fun Treats ~ 55

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 6

GSM Fun Treats.indd 56 10/11/17 9:12 am

 Method

1. Prepare basic bao dough up to step 5 of that recipe (page 16).

2. Portion 8 g of plain dough. Add matcha powder. Knead well to

colour the dough evenly.

3. Add purple sweet potato powder or pink icing colour to the

remaining dough. Knead well to colour the dough evenly.

4. Shape into purple and green balls. Cover with cling wrap and
allow dough to rest for about 30 minutes for fermentation to take
place. The size of the dough should increase about 1.5 times.
Punch dough down gently 3–4 times to remove air. Reshape
green dough.

5. Reshape purple dough into 3 balls and divide each purple ball
into 6 portions. Roll each portion into a thin, flat disc.

6. Place 6 discs in a row, with the sides of each disc slightly

overlapping. Roll discs across to form a column. Repeat for the
other 2 purple balls.

7. Using a scraper, gently cut each column into half. Place on

parchment paper.

8. Shape green dough into leaves. Using a toothpick, gently

press to make indents on the leaves. Assemble leaves with roses.

9. Steam buns in a large steamer for about 15–17 minutes over

medium heat.

10. Serve warm.

Fun Treats ~ 57

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 Beer Jelly
Makes 4 beer jellies

Ingredients
Beer 500 ml, room
temperature
Gelatin powder 10 g
e
Not n,
lic versio
n-alcoho
For a no bee r w it h
replace
you may
ice.
apple ju

58 ~ Fun Treats

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GSM Fun Treats.indd 59 10/11/17 9:12 am
 Method

1. Place 100 ml beer in a heatproof bowl. Add gelatin powder.

Mix well. Place mixture in the microwave oven and cook at 500W
for 20–30 seconds until all the gelatin powder has dissolved.

2. Add remaining beer. Mix well.

3. Place in a bowl of iced water. Whisk quickly using a hand

whisk to create foam. Keep whisking until there is a layer of foam
about 1–2cm thick.

4. Pour jelly into serving mugs.

5. Gently top each mug with foam.

6. Cover and refrigerate for at least 2–3 hours to set. Serve

chilled.

60 ~ Fun Treats

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 3

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 Quantities for this book are given in Metric and American (spoon
Weights and cup) measures. Standard spoon and cup measurements used
& Measures are: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml and 1 cup = 250 ml.
All measures are level unless otherwise stated.

LIQUID AND VOLUME MEASURES

Metric Imperial American
1
5 ml /6 fl oz 1 teaspoon
1
10 ml /3 fl oz 1 dessertspoon
1
15 ml /2 fl oz 1 tablespoon
1
60 ml 2 fl oz /4 cup (4 tablespoons)
1 1
85 ml 2 /2 fl oz /3 cup
3
90 ml 3 fl oz /8 cup (6 tablespoons)
1
125 ml 4 fl oz /2 cup
3
180 ml 6 fl oz /4 cup
250 ml 8 fl oz 1 cup
300 ml 10 fl oz (1/2 pint) 11/4 cups
375 ml 12 fl oz 11/2 cups
435 ml 14 fl oz 13/4 cups
500 ml 16 fl oz 2 cups
625 ml 20 fl oz (1 pint) 21/2 cups
750 ml 24 fl oz (11/5 pints) 3 cups
1 litre 32 fl oz (13/5 pints) 4 cups
1.25 litres 40 fl oz (2 pints) 5 cups
1.5 litres 48 fl oz (22/5 pints) 6 cups
2.5 litres 80 fl oz (4 pints) 10 cups

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 DRY MEASURES LENGTH
Metric Imperial Metric Imperial
30 grams 1 ounce 0.5 cm /4 inch
1

45 grams 1
1 /2 ounces 1 cm /2 inch
1

55 grams 2 ounces 1.5 cm 3

/4 inch
70 grams 1
2 /2 ounces 2.5 cm 1 inch
85 grams 3 ounces
100 grams 31/2 ounces
ABBREVIATION
110 grams 4 ounces
tsp teaspoon
125 grams 41/2 ounces
Tbsp tablespoon
140 grams 5 ounces
g gram
280 grams 10 ounces
kg kilogram
450 grams 16 ounces (1 pound)
ml millilitre
500 grams 1 pound, 11/2 ounces
1
700 grams 1 /2 pounds
800 grams 13/4 pounds
1 kilogram 2 pounds, 3 ounces
1.5 kilograms 3 pounds, 41/2 ounces
2 kilograms 4 pounds, 6 ounces

OVEN TEMPERATURE
°C °F Gas Regulo
Very slow 120 250 1
Slow 150 300 2
Moderately slow 160 325 3
Moderate 180 350 4
Moderately hot 190/200 370/400 5/6
Hot 210/220 410/440 6/7
Very hot 230 450 8
Super hot 250/290 475/550 9/10

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 © 2018 Marshall Cavendish International (Asia) Private Limited

The recipes in this book were taken from Kawaii Sweet Treats, first published in 2016.

Photographer: Calvin Tan

Published by Marshall Cavendish Cuisine

An imprint of Marshall Cavendish International

All rights reserved

No part of this publication may be reproduced, stored in a retrieval system or transmitted,

in any form or by any means, electronic, mechanical, photocopying, recording or otherwise,
without the prior permission of the copyright owner. Requests for permission should be
addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited,
1 New Industrial Road, Singapore 536196 Tel: (65) 6213 9300
E-mail: genref@sg.marshallcavendish.com Website: www.marshallcavendish.com/genref

Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have
used their best efforts in preparing this book. The Publisher makes no representation
or warranties with respect to the contents of this book and is not responsible for the
outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully,
the reader may not always achieve the results desired due to variations in ingredients,
cooking temperatures and individual cooking abilities. The Publisher shall in no event be
liable for any loss of profit or any other commercial damage, including but not limited to
special, incidental, consequential, or other damages.

Other Marshall Cavendish Offices:

Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA
• Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21
Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia)
Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah
Alam, Selangor Darul Ehsan, Malaysia

Marshall Cavendish is a registered trademark of Times Publishing Limited

National Library Board, Singapore Cataloguing-in-Publication Data

Names: Wong, Shirley (Writer on bento cooking). | Tan, Calvin, photographer.

Title: Get started making fun treats / Little Miss Bento, Shirley Wong ; photographer
Calvin Tan.
Other title(s): Get started making
Description: Singapore : Marshall Cavendish Cuisine, [2017]
Identifiers: OCN 1003327105 | 978-981-47-9415-2 (hardcover)
Subjects: LCSH: Desserts--Japan. | Cookies--Japan. | Cake--Japan. | Cooking, Japanese.
| LCGFT: Cookbooks.
Classification: DDC 641.860952--dc23

Printed by Times Offset (M) Sdn Bhd

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