Happy Birthday Geminis

A Gemini

Two souls live in you, heavenly twins
Which one are you showing of your two sides?
Is it darkness? Is it light?
There’s so much more than within sight
Heaven’s twins, walking among the stars

Good talker you are, communicator
Your speech always clever
Witty, your interests are hard to bind
Lover of challenges and games of mind
Heaven’s twins, they are walking among the stars

Appreciating the written word
Traveling places of this world
But Gemini, don’t stretch too thin
Not just this and that of ev’rythin’
It’s the heaven’s twins, walking amon the stars

Thus, oh twins, hear me well
And heavens shall be yours to dwell:
Dive not into much, but dive deeply
And of your father you will be worthy
Watch the heaven’s twins, walking among the stars

( a quote i borrowed from the net)


So many of  you are Geminis.

Cannot keep count and I truly missed out one or maybe two.

Mrs. Chan is losing her memory, age is catching up. Anyway, as an effort to redeem my bad, here’s a tray of beautiful cupcakes to rejoice and feast your eyes.

You wouldn’t want to eat those cupcakes, I assure you. Before baking, I was so full of expectations. Looking forward to a tray of beautifully frosted cupcakes. I cried with disappointments. The frosting was too sweet, the cake too dry and dense.

Anyway, it is the thought that counts, right?

Let that be.

2 types of cupcakes, a vanilla and a chocolate are chosen to signify the Gemini in you.

Happy Birthday, strangers.

Happy Birthday to my friends I have made but yet to meet.

Happy Birthday to my best friends; Karen, Joey, Norli, Nani and Nurul.

Happy Birthday to my brothers, Edward and Mitch and sister Agnes.

Bubur Cha Cha 莫莫喳喳


Bubur Cha Cha is neither Cantonese nor Hakka.

From it’s name bubur; I gather it must have been a Nyonya dessert. Research on the internet, explains that Cha Cha or Che Che means “abundance”. Aptly. This  dessert is very rich and creamy; with thick coconut milk and starchy tubers. It can be served very fancifully, dressed with many condiments like colorful jellies, gingko nuts etc in a dessert house.

At Hakkachan, we love to have it simple but with a little bite. While many choose the sago pearls, mom prefers to serve our Bubur Cha Cha with Tapioca Chewies.



1 medium size gold/yellow sweet potato (cut into cubes)
1 medium size purple yam (cut into cubes)
1 medium size taro (cut into cubes)
8 cups of water
1/2 cup tapioca pearls or Tapioca Chewies
3 stalks of screwpine leaves (pandan leaves)
400 ml coconut milk
Palm Sugar
Salt (Optional)


1. Boil the yam and taro in water with the pandan leaves.

2. Once the yam and taro are slightly soft, add in the sweet potatoes. Bring to a boil and lower the heat to medium.

3. The sweet potatoes usually cooks fast, so to prevent it from being too mushy, I usually scoop them out into a bowl and set it aside.

4. Add in palm sugar.

5. Add in coconut milk that has been added with a pinch of salt. Bring to a boil.

6. Remove pandan leaves. place back the sweet potatoes into the pot.

7. Turn off the stove. Toss in the Tapioca Chewies. Serve hot or cold.



1 cup tapioca flour
Hot boiling Water


1. Put tapioca into a deep bowl.

2. Pour just enough hot water to cook the flour and form into dough.

3.  Bring to boil a small pot of water to cook chewies. Set another bowl of cold water.

3. Continue to knead dough. Once ready, form into long sausage shape.

4. Either use sharp knife or best a scissors to small diagonal strips and drop them into the boiling pot.

5. Once cooked, the chewies will float to the top. Let it continue to cook a little.

6. Scoop them out of the hot pot and toss them into the cold bath.

7. Drain and toss into the pot of Bubur Cha Cha.