Recipes

Beary Strong Sable Cookies

Posted on by fyce24680

Cookie Ingredients

  • 30g butter
  • 26g corn syrup
  • 26g corn flour
  • 44g plain flour
  • vanilla

Decoration

Ingredients

  • 5g chocolate sauce
  • 5g white chocolate sauce

MAKE DOUGH

 
1) Add butter + corn syrup + 2 drops vanilla in mixing bowl. Mix well
2) Add corn flour + plain flour in mixing bowl. Mix well then knead on placemat
 
PREHEAT OVEN 180°
 

SHAPING

 
3) Divide dough into 2
4) Make a bunch of balls using the dough to replicate the shape of bear with muscles
 
BAKE FOR 12 MINS

 

ASSEMBLY


5) Draw the bear features using chocolate sauce

Recipes

Pink Bear Creamy Sandwich Cookies

Posted on by fyce24680

Cookie Ingredients

  • 30g butter
  • 26g corn syrup
  • 26g corn flour
  • 44g plain flour
  • vanilla
  • pink food coloring

Decoration

Ingredients

  • 2pcs cherries
  • 30g frosting powder
  • 5g dark chocolate sauce
  • 5g white chocolate sauce

MAKE DOUGH

 
PREHEAT OVEN 180°
 
1) Add butter + corn syrup + 2 drops vanilla + 1 drop pink food dye in mixing bowl. mix well
2) Add corn flour + plain flour in mixing bowl. Mix well then knead on placemat
 

SHAPING (on baking paper)

 
3) Divide dough into 4
4) Flatten doughs, cut with cookie cutter
 
BAKE FOR 12 MINS
 

MAKE FROSTING


5) Add frosting powder + 30ml water in cup, mix, chill in chiller for 10 mins.
6) Take out from chiller, stir vigorously, transfer in piping bag.
 

ASSEMBLY


7) Pipe cream on the cookies, place the other half of the sandwich. Leave some cream for the top
8) Draw bear face with chocolate sauces
9) Pipe remaining cream on top, place the cherries.
Newsletter

October Knead to Know Newsletter

Posted on by fyce24680

On this spooky edition of Knead to Know News, we’re brewing up a Halloween filled with fun, creativity, and deliciously magical moments! Wishing you a season filled with sweet treats, exciting adventures, and plenty of spooktacular memories.

This month, we’re getting ready for an exciting culinary adventure! Join us as we celebrate the Singapore Junior Chef 2026 event, where young chefs can put their skills to the test and let their creativity shine. And that’s not all! Get ready to explore the flavors of Chinese cuisine in our upcoming cooking class.

Breaking News!

Monthly Calendar

Something exciting awaits every week, check out this month’s lineup!

See Calendar

Children’s Day Special!

Celebrate Children’s Day with a special baking class!

Available in all outlets: 2 October

Book Now!

SJC 2026 Event!

Join the Singapore’s largest junior culinary event with us. 

Compete for a share of $3000 worth of prizes!

Read me!

Meet Chewiee!

Hosting this month special spooky issue of the Knead to Know series is… Chewiee! 

Chewiee says...

The gift this month:

Answer a quiz in one of our class and collect 5 stamps to exchange for a special gift!

COOKING CLASS!

Travel to China & Make Special Chinese Cuisine!

Available only at Thomson

Parent-and-Child Cooking & Baking Workshops

We’re creating fun, hands-on culinary activities for young kids, to bring you Singapore’s largest junior culinary event! Launching the Parent-and-Child Cooking & Baking Workshops for kids aged 4–12 (+ 1 adult)!

Calling all young chefs aged 6–12!!

Show off your culinary skills and compete for a share of $3,000 worth of prizes.

$38 per session

📌 How to Secure Your Spot:
1. Open our website 
2. Pick your favorite recipe & fill in the details 
3. See you at the workshop

Book a Class

October Calendar!

Discover everything we’ve got lined up for the month

TRICK OR TREAT!

Spooky sweets await! Grab your FREE CANDY at our counters!

Hosting our fourth issue of the Knead to Know series is… Chewiee! A smiley one and health expert of the bunch, has big sparkling teeth that brighten his smile he’s proud of. He is extra careful about hygiene and keeping his teeth clean.

This month, we’re going on a spooktacular adventure to explore one of Halloween’s most delicious treats… candy! Here in Gobblin Club, we can’t get enough of these sweet little treasures. We love creating, shaping, and decorating all kinds of spooky sweets, with gummy worms and colorful lollipops to chocolate treats and creepy-crawly candies!

Did you know? Halloween candy has become a big part of the fun of Halloween, with children dressing up in costumes and going from door to door to collect sweet treats! From pumpkins and ghosts to witches and monsters, candy can come in all sorts of fun shapes, colors, and flavors. That means every spooky bite is a little Halloween surprise!

TRICK OR TREAT!

Spooky sweets await! Grab your FREE CANDY at our counters!

Hosting our third issue of the Knead to Know series is… Mr. Muffin! No one knows what’s his real name is… instead they call him by a nickname as he keeps muffin’ sweet delicious foods all the time!

This month, we’re going on a delicious adventure to explore one of mid-autum iconic treats… mooncakes! Here in Gobblin Club, we can’t get enough of these tasty little treasures. We love making and shaping with all the different fillings and flavours, from sweet lotus paste to the nutty red bean paste!

Did you know? Mooncakes have been enjoyed for hundreds of years and are traditionally shared with family and friends during the Mid-Autumn Festival! Their round shape represents the full moon and togetherness. That means every delicious bite is extra special when you share it with someone you love.

Recipes

Mac n Cheese & Cookies N Cream Cheesecake

Posted on by fyce24680

Mac N Cheese Ingredients

  • 40g San Remo elbow macaroni
  • 25g cheddar cheese sauce
  • 35ml milk
  • 40g President’s cooking cream
  • 10g President’s butter
  • 10g flour
  • 10g parmesan powder
  • 10g Kraft Mozzarella Cheese
  • 20g Kraft Cheddar Cheese
  • salt and pepper
  • garlic powder
  • onion powder
  • parsley
  • 2x heart shaped liners

Cheesecake Ingredients

  • 40g oreo crumbs
  • 45g frosting powder
  • 30g President’s cream cheese
  • 10g chocolate sauce
  • 2x heart shaped liners

COOK MACARONI

1) Macaroni + 180ml water cooking pot. Cook until water is mostly absorbed.
 

MAKE CHEESECAKE

 
2) Frosting powder + 60ml water in cup. Mix with whisk and put in chiller 10 mins
3) Add cookie crumbs into 2 heart liners
4) Take out frosting from chiller. whisk vigorously, add cream cheese, whisk again.
5) Pour cream mixture into both liners, spread evenly with wooden stirrer.
6) Put into freezer
 

MAKE MAC N CHEESE

 
7) Transfer cooked macaroni into an empty mixing bowl
8) Add butter + flour into the pot, stir to melt.
9) Add 35ml milk + cheddar sauce + shredded cheddar + cream into pot, stir
10) A pinch of salt and pepper
11) A pinch of garlic powder + a pinch of onion powder, stir, then add cooked macaroni in and toss.
12) Scoop mac n cheese into 2 heart liners, sprinkle some mozarella cheese
 
OVEN FOR 10 MINS 250 DEGREES

 

DECORATE CHEESE CAKE

12) Take out cheesecake, draw snoopy face with dark chocolate sauce
 
13) Sprinkle parsley on the mac n cheese
Recipes

Mayo Wall Egg Toast + Strawberry Mini Cake Parfait

Posted on by fyce24680

Strawberry Mini Cake Parfait

  • 2g egg replacer
  • 20g sugar
  • 20g oil
  • 2g vanilla
  • 40g flour
  • 1.5g baking powder 
  • 60g frosting powder
  • Kewpie Aohata 55 Strawberry Jam
  • 1 fresh strawberry

Mayo Wall Egg Toast

  • 1 bread slice
  • 1 bottle Kewpie Mayo
  • parsley
  • 1 egg
PREHEAT OVEN 180°

MAKE CAKE

 
1) Add egg replacer + sugar + 50ml water into mixing bowl. Mix well
2) Add oil + vanilla into mixing bowl. Mix well
3) Add flour + baking powder into mixing bowl. Mix well. 
4) Pour batter into 2 cupcake liners equally
 
BAKE FOR 15-18 MINS
 

MAKE FROSTING

5) Frosting powder + 60ml water in cup. Mix then chill in chiller for 10 mins
 

MAKE MAYO WALL EGG TOAST (on baking paper)

 
6) Press the middle of bread to make a dent to hold the egg later
7) Pipe mayo (with star nozzle) all around the sides of the bread to create 4 walls
8) Crack an egg in a cup, then pour gently on the bread. Set aside.
 
9) Take out frosting from chiller, stir vigorously then transfer into pip bag
 
10) After cake finishes baking, turn up the heat to 250 degrees and oven the bread for 15-17 mins
 

ASSEMBLY

11) Transfer jam into a piping bag
12) Cut cakes in half, place on the bottom of tapas cup
13) Pipe frosting + pipe jam + frosting + cake + frosting
14) Cut strawberry in half and place on top
15) Sprinkle parsley on the egg toast
Recipes

Kuromi Melody Inspired Snowskin Mooncake

Posted on by fyce24680

Mooncake Ingredients

  • 30g koufen
  • 1g icing sugar
  • 9g shortening
  • 50g lotus paste

Decorations

  • 5g dark chocolate sauce
  • 5g pink fondant
  • 5g blue fondant

MAKE DOUGH


1) Mix Koufen, Shortening and icing sugar and mix together.
2) Add 40ml water 
3) (wear gloves) knead on placemat

 

SHAPING

 
4) Divide dough into 2. take small amount to set aside for kuromi melody faces
5) Add 1 drop purple coloring to 1 dough and 1 drop pink coloring to the other dough. knead until mixed
6) Take small amount of purple and pink doughs to make kuromi and melody ears
7) Divide lotus paste into 2 balls. place on flattened dough and wrap into balls.
8) Make blue bow and pink skeleton using fondants
 

ASSEMBLY

 
9) Attach all parts, jab using toothpick to bind the doughs
10) Draw the face using dark chocolate sauce
THIS IS A SNOWSKIN RECIPE, NO BAKING REQUIRED
Recipes

Winnie Inspired Dumplings + Pigletty Pudding

Posted on by fyce24680

Dumpling Ingredients

  • 60g flour
  • minced garlic
  • oyster sauce
  • sesame oil
  • soy sauce
  • 50g minced chicken
  • corn starch 
  • 5g black mayo
  • yellow food coloring

Pudding Ingredients

  • 30g strawberry pudding powder
  • 2x thinwall pudding cup with lid 
  • 5g pink fondant
  • 5g dark chocolate pen sauce

MAKE PUDDING


1) Add pudding powder + 120ml hot water in cup, mix, then pour in pudding cups, then chill in chiller.

 

MAKE DUMPLING SKIN

 
2) 60g flour + 30ml hot water + 2 drops yellow coloring in mixing bowl. Mix, then knead on placemat for 3 mins
3) Rest dough for 15 mins

 

MAKE CHICKEN FILLING

 
4) Minced  chicken + 1/2 tbsp minced garlic + 1/2 tsp soy sauce + 1/2 tsp sesame oil + 1/2 tbsp corn starch + 1/2 tsp oyster sauce. Mix with spoon
 
// sprinkle just a bit of corn starch on placemat for dusting //
 

SHAPING

 
5) Divide dough into 4, take small amount from each dough for winnie’s ears later
6) Round each doughs into balls, then use rolling pin to flatten the doughs into 4 circles
7) Scoop chicken filling onto the middle of the doughs, wrap into dumplings (use a bit of water to stick), stick the ears, and place on parchment paper
 
STEAM FOR 12 MINS

 

MAKE FONDANT


8) Make 2 triangle ears and 1 triangle nose for piglet pudding
9) Place on (solidified) pudding, then draw the face using chocolate sauce

10) After dumplings cooled down a bit, draw the pooh face using black mayo

Recipes

Beary Mini Hotdogs

Posted on by fyce24680

Bread Ingredients

  • 70g flour
  • 8g sugar
  • 8g oil
  • 2g yeast
  • Milk 10ml

Topping

  • 2pcs chicken sausage
  • mayo
  • tomato sauce
  • 5g chocolate sauce
  • parsley

MAKE BREAD DOUGH

1) Add water 35ml + sugar + yeast in a cup. Mix then set aside. 
2) Add yeast mixture into flour in mixing bowl, stir until become lumps.
3) Add oil into mixing bowl, mix until it becomes dough.
4) Knead on placemat
 
 
PREHEAT OVEN 180 DEGREES
 

SHAPING THE DOUGH

 
5) Divide dough into 2, take a small amount from each doughs to make bear ears.
6) Make 2 oval shape then place on baking paper, stick the ears and jab using toothpick to bind the doughs together
7) Place sausages next to the doughs to bake together
8) Brush milk on the doughs
 
BAKE for 20 mins
 
 

ASSEMBLY

8) Cut the middle of the buns using pink knife
9) Place sausages
10) Drizzle mayo (save some mayo for the face) and tomato, sprinkle herbs
11) Draw the face using left over mayo and chocolate sauce
Recipes

Goldfish Dumplings & Grassjelly Hongkong Milktea

Posted on by fyce24680

Dumpling Ingredients

  • 50g wheat starch
  • 30g tapioca starch
  • 80g minced chicken
  • salt
  • minced garlic
  • sesame oil
  • corn starch
  • oyster sauce
  • soy sauce
  • oil

Milktea

Ingredients

  • 1 black tea packet
  • 20g grass jelly
  • 40ml evaporated milk
  • sugar

MAKE CHICKEN

1) Add minced  chicken + 1 tbsp minced garlic + 1 tsp soy sauce + 1/2 tbsp sesame oil + 1/2 tbsp corn starch + 1 tsp oyster sauce. mix.
 

MAKE DOUGH

1)Add wheat starch + tapioca + a pinch of salt in mixing bowl. mix.
2) Add 70ml hot water into flour mixture, mix until becomes dough.
3) Add 1 tsp of oil into dough, then knead.
 
ADDING COLORS (wearing gloves)
4) Divide dough into 6. Set aside 2 doughs.
DOUGH A: 1 drop yelow 1 drop red coloring
DOUGH B: 2 drops yellow 2 drops red coloring
5) Knead the colors in
 
Start boiling water for steaming
 
6) Take off gloves. add small blotches of dough A and dough B onto the white doughs to make fish patterns
7) Fflatten white dough into 8cm circle, add a spoonful of chicken mixture, wrap according to the tutorial provided. Make 4 fish.
9) Make 8 small balls for fish eyes using black dough
10) Poke the mouth of the fish using straws
11) Oil parchment paper and place the dumplings on it.
 
Steam for 12 mins
 

MAKE MILK TEA


12) Add tea packet + 1 tsp sugar and 40ml hot water in plastic cup. Let sugar fully dissolve
13) After tea is bfully brewed, take out the packet, 40ml evaporated milk, stir
14) Add about 20g grass jelly + 2 ice cubes. Close the lid of the cup
 

ASSEMBLY


15) Let dumplings cool down a bit, then pack in paper bowl
Recipes

Panda Handmade Noodles & Flower Pudding

Posted on by fyce24680

Noodle Ingredients

  • 100g flour
  • salt
  • cornmeal for dusting
  • 4pcs fish ball
  • seaweed sheet
  • soy sauce
  • white pepper
  • sesame oil

Pudding

  • 15g vanilla pudding powder
  • green food coloring
  • 1.5g flower sprinkles

MAKE NOODLES

1) Add flour + a pinch of salt + 50ml water in mixing bowl, mix to combine.
2) Place on placemat, knead
3) rest for 10 mins
 

MAKE PUDDING

4) In flower bowl, add pudding powder + 60ml hot water + 2 drops green coloring. mix then place in chiller
 

CONTINUE MAKING NOODLES

5) Spread placemat, sprinkle flour on placemat.
6) Place dough in the middle of  placemat, dust rolling pin and the dough with flour, then use rolling pin to flatten dough until thin
7) Sprinkle cornmeal on the bottom and top of flattened dough.
 
BOIL 500ml water in pot
 
8) Fold the dough sheet into several layers then cut with a knife into thin strips. **During this process, the dough tends to stick more easily (between layers and around the cut side) making separating the noodle strands more challenging.
9) Separate the strands 
10) When water is fully boiling, add the noodles + 4 fish balls, boil for 5 mins
 

MAKE SEASONING


11) Cut green onions thinly using scissors, add into paper bowl
12) Add 1 tbsp soy sauce, 1/4 tsp white pepper, 1/2 tsp sesame oil into bowl, mix together
 
 

ASSEMBLY

13) Add noodles and the boiled water into the paper bowl. Adjust the amount of water to liking
14) Separate the fish balls, place on placemat. wait until cools down a bit, then make fish ball skewers
15) Punch seaweed using puncher to make panda features. Use scissors to make the hands and ears, then stick onto the fish balls
 
16) Cut pudding into criss cross pattern to make cubes, sprinkle the flowers