Steamed Sweet Potato

Pig made sweet potato soup the other day, and there was still a big sweet potato left in the fridge. Bit Bit was thinking of how to use the sweet potato, and thought of making sweet potato coated in sugar, however deep frying the sweet potato felt too oily and high in calories, so Bit Bit decided to steam the sweet potato.

This dish took about 35 minutes.

Things that Bit Bit found out about Steamed Sweet Potato:

• There are many types of sweet potatoes, and the two that are commonly found in Singapore, are the yellow-fleshed sweet potato with purple skin and the orange-fleshed with brown skin. The former which Bit Bit knows as Japanese Sweet Potato is sweeter and firmer, while the latter is more mild in taste and softer. Bit Bit prefers the japanese sweet potato.
• There are also many ways of preparing sweet potato, which includes boiling, steaming, baking and frying. Bit Bit feels that boiling or steaming the sweet potatoes are one of the healthier methods, and they taste just as yummy.
• Sweet potato is a very healthy food filled with vitamins, but it is a carbohydrate so eat it with some protein as well.

Ingredients that Bit Bit used for Steamed Sweet Potato:

1. Sweet Potato - 1 Big Whole

Method that Bit Bit used to make Steamed Sweet Potato:

1. Wash the sweet potato and cut into even width sizes.
2. Cut away the outer roots of the sweet potato.
3. Wash the sweet potato pieces.
4. Pour some water into a pot, sufficient for steaming.
5. Bring the water to a boil and steam the sweet potato for about 25 to 30 minutes.
6. Poke the sweet potato with a chopstick and if it goes through smoothly, turn off the heat and remove the sweet potato.
7. Serve and eat!

Steamed Egg Cheese Cake (Kueh)

Bit Bit is thinking of making a cheese cake for Monkey, whose birthday is approaching. Since Bit Bit does not have an oven, Bit Bit went looking for steamed cheese cake recipes. After tweaking all the recipes, Bit Bit made a steamed egg cheese cake instead, as the egg flavour was quite strong that it tastes slightly like steamed egg kueh (kueh neng ko) 鸡蛋糕, but in a kueh-like texture, with a slight cheese taste. Bit Bit decided to record the recipe down, as it tastes yummy, which is worth a try.

The steamed egg cheese cake took an hour to finish.

Things that Bit Bit found out about Steamed Egg Cheese Cake:

• Cream cheese is easier to use for cakes, instead of harder cheese like mozzarella.
• Do not pour the melted cheese mixture into the flour mixture while it is still hot, as the baking powder will react, and the cake would not rise when it is being steamed. Bit Bit used the cheese mixture while it is still warm, and bubbles kept forming, so the cake did not rise while it was being steamed.
• To remove the strong egg flavour and to taste more of the cheese, use less egg yolk or add more cheese.
• Add some cream of tartar to allow the cake to fluff up.
• Corn flour is used to give a lighter texture, but it should be used together with flour as corn flour does not really have a structure.
• The egg whites should be beaten till it peaks, adding some salt, cream of tartar, lemon juice or vinegar will allow easier whisking.
• Well-beaten egg whites will help to leaven the cake.
• Use a toothpick to poke the cake, and if it comes out clean, the cake is done.

Ingredients that Bit Bit used for Steamed Egg Cheese Cake:

1. Pure Milk - 100gm
2. Shredded Mozzarella Cheese - 100gm
3. Canola Oil - 1 Tsp
4. All Purpose Flour - 50gm
5. Corn Flour - 35gm
6. Baking Powder - 1.5 Tsp
7. Egg - 3 Whole
8. Sugar - 80gm
9. Vanilla Essence - 1 Tsp

Method that Bit Bit used to make Steamed Egg Cheese Cake:

1. Bring a pot of water to boil and turn heat to low.
2. Place a bowl in the pot of water, add in cheese, milk and oil.
3. Stir the cheese mixture continuously until all the cheese has melted, forming a liquid mixture.
4. Let the cheese mixture cool down.
5. In a bowl, add in the flour, corn flour and baking powder, and mix well.
6. Crack the eggs and separate the egg yolk and egg white.
7. Add the egg yolks into the flour mixture and mix well.
8. When the cheese mixture has cooled down, add the cheese mixture and vanilla essence into the flour mixture, and mix well.
9. In another bowl, whisk the egg white till it peaks.
10. Add sugar and whisk for a while more.
11. Pour the flour mixture in, and mix well gently.
12. Lightly grease a plate and pour the batter in.
13. In a pot, add water enough for steaming.
14. Steam the batter for about 15 minutes, or till it is done.
15. When it is done, turn off the heat and let it stay in the pot for 3 to 5 minutes.
16. Remove cake from the pot and overturn it to cool it down.
17. Serve and eat!

Spinach, Carrot, Egg and Chicken Salad

Bit Bit was thinking of using the leftover spinach and chicken breast to make a meal. It has also been some time since Bit Bit last ate salad, so Bit Bit decided to add an egg and some carrots to make the salad tastier and with more nutrition.

This dish took about 20 minutes to finish making.

Things that Bit Bit found out about Spinach, Carrot, Egg and Chicken Salad:

• To make the chicken shreds for the salad, cutting the chicken meat into medium pieces will ensure that the chicken is cooked evenly and the exterior would not be cooked till too 'old', instead of cooking the whole chicken meat on its own.
• For this salad, one can choose any dressing that one prefers, and adjust it according to one's taste.
• If one does not like the raw taste of vegetables, one can boil the vegetables slightly to remove the raw taste. Bit Bit boiled the vegetables slightly.

Ingredients that Bit Bit used for Spinach, Carrot, Egg and Chicken Salad:

1. Baby Spinach - 2 Bunches (About 350gm)
2. Chicken Breast - 1 Small Piece (About 60gm)
3. Carrot - 1/4 Large Whole
4. Egg - 1 Whole
5. Lemon - 1/3 Whole
6. Sugar - 1/2 Tbsp

Method that Bit Bit used to make Spinach, Carrot, Egg and Chicken Salad:

1. Wash and remove the roots of the spinach, and set aside.
2. Wash and remove the skin of the carrot, cut into thin slices, and set aside.
3. Bring a pot of water to boil.
4. Add in the spinach and cook for about 1 to 2 minutes, or remove once spinach turns dark green.
5. Let the spinach cool and dry.
6. Add in the carrot slices into the boiling water and cook for about 3 to 5 minutes, or remove once it is cooked.
7. Let the carrot cool and dry.
8. Add in the chicken breast into the boiling water and cook for about 5 to 10 minutes, or remove once the chicken meat is thoroughly cooked.
9. Let the chicken cool and dry.
10. Shred the chicken breast according to the lines of the meat.
11. Add in the egg and boil for about 8 to 10 minutes.
12. When the egg is cooked, remove from the boiling water and cool the egg in running water.
13. Crack and remove the shell of the egg, and cut the egg into slices.
14. On a serving plate, place the spinach at the bottom, top with the carrot slices and egg slices.
15. Sprinkle chicken shreds over the salad.
16. Squeeze the lemon juice into a small bowl, add sugar and mix.
17. Drizzle the sweetened lemon juice over the salad.
18. Toss the salad.
19. Serve and eat!

Tomato Omelette (Tomato Egg Foo Young) 番茄芙蓉蛋

Bit Bit had already cooked a vegetable dish for dinner, and was thinking of adding a dish that contains protein. However, Bit Bit ate durian earlier on and wanted something that is lower in calories. Since egg is lower in calories than meat, Bit Bit decided to make tomato omelette.

The tomato omelette takes only 15 minutes to complete.

Things that Bit Bit found out about tomato omelette:

• This dish is very simple to make and requires minimal ingredients.
• It is a healthy and nutritional dish.
• Using a spatula or a plate can help to prevent the omelette from breaking into pieces.
• Other than tomato omelette, there are also spinach omelette, prawn omelette, chicken slices omelette, etc etc, which are healthy and nutritional too.

Ingredients that Bit Bit used for Tomato Omelette:

1. Egg - 1 Whole
2. Tomato - 1/2 Whole
3. Light Soy Sauce - 1 Tsp
4. Canola Oil - 1/2 Tbsp

Method that Bit Bit used to cook Tomato Omelette:

1. Crack the egg into a bowl and beat the egg slightly.
2. Add in the light soy sauce and mix well.
3. Dice the tomato and add into the egg mixture.
4. Heat up a pan and add oil.
5. Pour the egg and tomato mixture into the pan.
6. Cook the mixture for about 3 to 5 minutes, till most of the egg is cooked.
7. Use a spatula and check whether the bottom side of the omelette has turned brown.
8. Flip the omelette carefully, either using the pan to flip or using a spatula to support the omelette. Flip completely or into half.
9. Cook for about 2 to 3 minutes more.
10. Serve and eat! 

Mille Crêpe with Banana and Nutella

Bit Bit is going back to visit ex-colleagues - Moose, Jackalope and Lion, and Bit Bit is very happy.
Bit Bit had been thinking of making crepes for some time, and a mille crepe sounds good.

This dish took about 2 hours to prepare.

Things that Bit Bit found out about mille crepe:

• Letting the crepe batter sit overnight in the fridge will let the flour better absorb the liquids, and this will make the crepe more yummy.
• Try not to add too much liquid (milk or water) at first, so that one can add more later if the batter is not as runny as it should be.
• If one does not like an eggy taste to the crepe, remove an egg yolk from the recipe. Bit Bit likes the eggy taste as it feels more fragrant and chewy.
• When cooking, pure milk is better than low-fat or skimmed milk.
• Instead of butter, one can use canola oil or other healthy oils for the batter.
• Bit Bit's initial plan was to make mille crepe with whipped cream and nutella, however after whipping the cream, the cream gets watery after a while, and so Bit Bit gave up on the idea of adding whipped cream and changed to banana instead. Bit Bit wasted about 5 crepes.
• For whipped cream, using just cream and sugar is insufficient as the cream will start to get watery in room temperature after a while, and it makes the bottom layers of the mille crepe 'move' around. Remember to add some gelatin or corn starch to stabilise the cream.
• Bit Bit thought that nutella is very sweet and decided to spread just a thin layer on it, but in the end the mille crepe did not turn out to be as sweet as it should be. Remember to add a more generous amount of nutella, so that the nutella and banana will complement each other.

Ingredients that Bit Bit used for Mille Crepe:

1. Chicken Eggs - 4 Whole
2. All Purpose Flour - 200gm (About 2 Cups)
3. Pure Milk - 400ml to 500ml
4. Sugar - 3 Tbsp
5. Canola Oil - 1 Tbsp
6. Banana - 2 Medium
7. Nutella - About 1/2 of a Small Bottle

Method that Bit Bit used to make Mille Crepe:

1. Crack the eggs into a big bowl, and mix a little.
2. Add in half of the flour, and mix well.
3. Add in the other half of the flour and sugar, and mix well.
4. Pour in half of the milk, and mix well.
5. Pour in another half of the milk, and mix well.
6. Add in canola oil and mix well.
7. Sift the crepe batter, which is now smooth and runny.
8. Store the batter in the fridge overnight.
9. Remove the batter from the fridge the next day.
10. Let the batter warm up to room temperature before making the crepes.
11. If the batter feels thick, add a few tbsp of milk and stir well.
12. After batter has warmed up to room temperature, stir the batter well before using.
13. Heat up a pan at medium heat.
14. Pour about 2 to 3 tbsp of batter into the pan.
15. Use your wrist to swirl the batter around in the pan to form a flat sheet of circle.
16. Cook the crepe for about 1 minute.
17. When there are bubbles appearing, flip the crepe over for about 10-15 seconds, and remove from pan.
18. Repeat steps 14 to 17 for the remaining batter.
19. While the crepes cool down, peel and slice the banana into thin slices.
20. When the crepes have cooled down, lay one piece of crepe on a plate, spread nutella over the crepe.
21. Lay another piece of crepe over the nutella crepe and put some banana slices on it.
22. Lay another piece of crepe over the banana crepe and spread some nutella over it.
23. Repeat steps 21 to 22 for the remaining crepes.
24. If the last second layer of crepe is for banana, spread some nutella over it before adding bananas on top so that the banana won't fall off.
25. Cover the stack of crepes with the last piece of plain crepe.
26. Store the plate of mille crepe in the fridge for 1 to 2 hours.
27. Remove the mille crepe from the fridge and cut into slices.
28. Serve and eat!

Half Boiled Eggs with Milo 半生熟鸡蛋配美禄

Bit Bit wanted to make a typical breakfast which Bit Bit had always eaten for breakfast when Bit Bit was young. Bit Bit remembers sitting at the kopitiam (coffee shop), waiting for the uncle to put condensed milk at the bottom of the cup and pour hot milo made with the milo powder in the tins, and then cracking two eggs to give off two perfectly nice round egg yolks.

This dish only needs 10 minutes to prepare a nice and yummy breakfast.

Things that Bit Bit found out about half boiled eggs with milo:

• The eggs used should be fresh and at room temperature. If the eggs are too cold, it will crack once one puts it in the boiling water.
• To ensure easy cracking of the eggs, wash the hot eggs under running water for a while to let the eggs cool down. It will also stop the cooking process slightly.
• Be careful while cracking the eggs, Bit Bit used too much strength and caused the egg yolks to break. Try hitting the eggs at the top part instead of the middle to avoid the egg yolk from being hit.
• Drinking milo together with eating half boiled eggs, will cleanse the eggy feeling in the mouth, and feel more satisfied.
• One can also pour the milo and half boiled eggs together, they taste great together.

Ingredients that Bit Bit used for Half Boiled Eggs with Milo:

1. Chicken Eggs - 2 Whole
2. Instant 3-in-1 Milo - 1 Sachet
3. Light Soy Sauce - 1 Tsp
4. White Pepper Powder - A Pinch

Method that Bit Bit used for Half Boiled Eggs with Milo:

1. Bring a pot of water to boil.
2. Tear open the milo sachet and pour the milo powder into a cup.
3. When the water boils, scoop some hot water up to pour into the cup.
4. Stir well and a cup of milo is done.
5. Take the eggs and add them into the pot with boiling water.
6. Cover the pot with a lid for 2 minutes.
7. Remove the lid, and stir the eggs gently.
8. Cover the lid for another 2 minutes.
9. Remove the eggs and wash them under running water.
10. Crack the eggs and drop them into a bowl.
11. Pour light soy sauce and spinkle some white pepper powder over the eggs.
12. Mix the eggs well.
13. Eat and drink!

Tofu Burger 豆腐汉堡包

Bit Bit wanted to make something special for dinner, and since Pig also has to eat it, it must be vegetarian too. There is some wholemeal bread left, so something like sandwich will sound good. In the end, Bit Bit decided on tofu burger 豆腐汉堡包.

This dish took about 1.5 hours, including preparation of ingredients.

Things that Bit Bit found out about tofu burger:

• As Bit Bit did not add any flour or powder to let the tofu mixture stick together, the tofu patties have to be handled carefully as they are quite soft.
• One can add any sauce that they prefer to be in the tofu burger, just choose anything according to one's preference. Bit Bit likes the sauce to be something sour and slight sweet, while Pig prefers sweet chilli sauce.
• One can add any vegetable into the tofu patty according to their preference, or just use up the leftover vegetables in the fridge.
• Although the tofu is mashed up to be made into a patty, while cooking over heat, the tofu will 'close up' together so it would not be as fragile before cooking.
• Tofu burger is a nice healthy dish.

Ingredients that Bit Bit used for Tofu Burger:

1. Wholemeal Bread - 8 Slices
2. Tau Kwa (Firm Beancurd) - 1 Piece
3. Cabbage - 1/2 Cup (About 1 big leaf)
4. Carrot - 1/2 Medium Whole
5. Red Chilli - 1 Whole
6. Lettuce - About 8 leaves
7. Sweet Sauce - 2 Tbsp
8. Vinegar - 2 Tbsp
9. Sesame Oil - 1 Tbsp
10. Salt - A Pinch
11. Pepper - A Pinch
12. Canola Oil - 1 Tbsp

Method that Bit Bit used to make Tofu Burger:

1. Use a cup as a mold to cut out circle shapes from each slice of wholemeal bread. Repeat to get 8 round pieces of bread.  This will be the burger bread.
2. Use the leftover bread from the molding to make bread crumbs.
3. Heat up a pan and toast the leftover bread till it browns slightly.
4. Put the toasted leftover bread into a plastic bag and crush.
5. After crushing, tear the toasted leftover bread into tiny pieces.
6. Toast the tiny pieces of leftover bread again and put the bread crumbs in a small bowl.
7. Wash the cabbage and dice.
8. Wash and remove the skin of the carrot, and dice.
9. Wash the red chilli, cut off the head of the chilli, remove the seeds inside, and cut into small slices.
10. Mash up the firm beancurd in a big bowl.
11. Add in the bread crumbs, cabbage dices, carrot dices and red chilli slices to the mashed beancurd, and mix well.
12. Season the tofu mixture with salt, pepper and sesame oil, and mix well.
13. Divide the tofu mixture into 4 portions.
14. Shape each portion of the tofu mixture into a patty.
15. Heat up the pan and add canola oil.
16. Turn heat to medium-low and place the tofu patties in the pan.
17. Flip the tofu patties over when the bottom side of the tofu patties turn brown.
18. When both sides of the tofu patties turn brown, place them into a plate.
19. Using the spatula and a pair of chopsticks, place one of the tofu patties on its round side on the pan. Rotate the tofu patty in a circle so that round sides of the tofu patty will also be cooked.
20. Repeat step 19 for the rest of the three patties, and put them aside in a plate.
21. In a small bowl, mix the sweet sauce and vinegar evenly as the sauce.
22. Wash up the lettuce leaves and dry them.
23. Place one round bread on a plate as the bottom of the burger.
24. Then add 1 to 2 pieces of lettuce leaves on top.
25. Then add one tofu patty on top.
26. Drizzle some sauce on the tofu patty.
27. Then add one round bread on the tofu patty to form a burger.
28. Repeat steps 23 to 27 for the remaining three patties.
29. Serve and eat!

Hotcakes

Bit Bit went for lunch with Bit Bit's ex-colleagues - Yeti and Jaguar today, and Bit Bit wants to make something for them. After thinking over the different types of food, Bit Bit decided on something sweet - hotcakes.
The hotcakes took about 1.5 hours to finish making, including preparation of the ingredients.
Things that Bit Bit found out about hotcakes:

• The hotcake batter should be smooth, and if it has insufficient liquid, the hotcake made will feel stiff.
• Baking powder is needed so that the hotcakes can be raised.
• To let the hotcakes have a sweet smell, add some vanilla essence or vanilla extract.
• When cooking hotcakes, the pan must not be too hot, else the hotcake will get burnt very fast.
• Hotcakes can be eaten with almost any toppings, Bit Bit likes putting maple syrup, butter, honey, nutella, banana jam and many more.

Ingredients that Bit Bit used for Hotcakes:

1. All Purpose Flour - 150gms (About 1.5 Cups)
2. Baking Powder - 2 Tsp
3. Vanilla Essence - 2 Tsp
4. Egg - 1 Whole
5. Milk - 3/4 Cup (About 160ml)
6. Canola Oil - 1 Tbsp
7. Sugar - 2.5 Tbsp

Method that Bit Bit used to make Hotcakes:

1. Mix the egg, sugar and oil evenly.
2. Add in the milk and vanilla essence into the egg mixture and mix well.
3. Sift the flour and baking powder into the egg mixture and mix until batter is smooth.
4. Heat up a pan.
5. Turn heat to low and coat a thin layer on oil on the pan.
6. Pour one ladle of the batter into the pan.
7. When bubbles start forming, use a spatula and flip the hotcake over.
8. Cover the pan with a lid for about 3 minutes.
9. Remove lid to check whether hotcake is cooked. If hotcake is cooked, remove the hotcake.
10. Repeat steps 5 to 9 for a new hotcake.
11. Serve with favourite topping and eat!

Egg in the Basket (Toast)

Bit Bit was thinking of what to have for breakfast, and went to search for some breakfast ideas. Since there are wholemeal bread and fresh eggs at home, Bit Bit found a dish called egg in the basket which is an egg inside a piece of toast.

The dish took about 15 minutes to complete.

Things that Bit Bit found out about egg in the basket:

• Keep the heat low when making egg in the basket, else the bread or the egg may get burnt.
• Bit Bit made the fully cooked egg version, where both sides of the bread and the egg is cooked. To make the liquid yolk version, just cook one side will do.
• Using a non-stick pan makes it easier to make this dish, as the egg nor the bread will stick to the pan, so it is easier to flip the bread over.
• Egg in the basket is a yummy, satisfying and healthy dish which keeps one's hunger at bay.
• Using salted butter instead of unsalted butter to apply on the bread, gives the dish a slightly salted taste, so one would not have to add any other seasonings.
• For a healthier egg in the basket, one does not have to put any butter/oil in the pan, so that the bread would not be soaked in butter/oil, and using less butter/oil means less fats. Just apply butter on one side or both sides of the bread!
• To ensure that the egg completely settles in the middle of the bread, use a slightly thicker bread or make a bigger hole in the middle.

Ingredients that Bit Bit used for Egg in the Basket:

1. Wholemeal Bread - 1 Slice
2. Egg - 1 Whole
3. Salted Butter - About 1/2 Tbsp

Method that Bit Bit used to make Egg in the Basket:

1. Cut a hole in the middle of the bread.
2. Spread butter on one side of the bread.
3. Heat up a pan. Turn heat to low.
4. Place the bread onto the pan, with the buttered side at the bottom.
5. Crack an egg into a small bowl and pour it into the hole of the bread.
6. Let it cook for about 5 minutes.
7. When the egg white has started to cook, forming a white layer at the bottom, use the spatula to check whether the bread is toasted and the egg cooked at the bottom. Do this carefully so that the egg would not break.
8. Once the bottom side of the bread has browned and the egg is cooked, carefully flip the bread over. Hold the bread with the spatula and lift up the pan in a slanted way, so that the egg would not 'fly' out when it is being flipped.
9. Let it cook for about 2 to 3 minutes.
10. Check that both sides of the bread and egg is cooked. If not, continue to let it stay in the pan.
11. Serve and enjoy!

Peanut Butter and Banana (Jam) Sandwich/Toast

Bit Bit made banana jam the other day, and decided to make some sandwiches for Pig to bring to work. One of the yummiest filling for sandwiches is peanut butter and banana, so the sandwiches are made.

The sandwiches took about 15 minutes to finish making.

Things that Bit Bit found out about peanut butter and banana (jam) sandwich:

• To make toast, one does not have to use the toaster only. Heat the bread on a pan and it will be just as yummy.
• While toasting a bread on a pan, low heat will ensure that the bread is thoroughly toasted. Bit Bit tried on high heat and the bread browned quickly, however the centre of the bread is still soft.
• Peanut butter and banana sandwich is a healthy combination and keeps one full and satisfied.

Ingredients that Bit Bit used for Peanut Butter and Banana (Jam) Sandwich:

1. White Bread - 6 Slices
2. Banana - 1 Whole
3. Peanut Butter - 3 Tbsp
4. Banana Jam - 1 Tbsp

Method that Bit Bit used to make Peanut Butter and Banana (Jam) Sandwich:

1. Heat up a pan.
2. Turn heat to low and place a slice of bread in the middle of the pan.
3. Flip the bread over when the bottom side turns brown.
4. Remove bread when both sides of the bread are toasted.
5. Repeat steps 2 to 4, for the other 5 slices of bread.
6. Peel and cut the banana in thin slices.
7. Spread peanut butter on one slice of toast and put the banana slices evenly on top.
8. Cover with another slice of toast. The peanut butter and banana sandwich is done.
9. Spread peanut butter on one slice of toast and spread banana jam on another slice of toast.
10. Put the two slices together. The peanut butter and banana jam sandwich is done.
11. Repeat step 7 and 8 for peanut butter and banana sandwich. Repeat step 9 and 10 for peanut butter and banana jam sandwich.
12. Cut the sandwiches diagonally and serve!

Food Tasting : Royal Dansk Danish Butter Cookies (Biscuits Danois au Beurre)

Bit Bit went marketing the other day at Giant, and was eligible for the 'Purchase with Purchase' promotion, so Bit Bit bought this Royal Dansk Danish Butter Cookies. Butter cookies in a round tin has always been Bit Bit's favourite biscuits from young, so Bit Bit is happy to be able to buy it.

The ingredients for the butter cookies look okay for vegetarians, but the biscuits may contain traces of eggs, so Bit Bit thinks that it is not suitable for vegetarians on the safe side. And so, the whole tin of butter cookies belongs to Bit Bit only since Pig is unable to eat them.

Bit Bit has always liked the biscuit tins, because after finishing the cookies, one can keep their things in this durable tin. The tape sealing of the tin is also made of good quality, as Bit Bit is able to reuse the tape without the sticky feeling or tape sticking to each other.

The biscuits are firm and different shapes have different textures to them. The rectangle one covered in sugar, is crunchier and has a nice sweet taste. The circle swirl with a hole in the middle is crunchy and has a stronger vanilla taste. The one that is shaped like a pretzel is slightly softer than the rectangle one but just as yummy. The two circle ones are similiar, just that the one that has a rougher surface seems to have more coconut bits in it. They are also slightly softer than the ones with sugar.

Bit Bit loves butter cookies, but not the calories. As there is no nutrition facts shown, Bit Bit did a search and found out there is 170kcals for every 4 pieces of biscuits. Though these are empty calories, dieting does not mean that one is not able to eat them, 4 pieces of biscuits and a cup of water will keep one satisfied and full!