Get Started Making Fun Treats 1003327105, 9789814794152, 9814794155

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faces young and old. Doughnuts and bao take on the forms of animals, flowers and fruits, making for delightful everyday surprises. The treats

Little Miss Bento

a daily beverage, these delectable treats are sure to put a smile on

Shirley Wong

Perfect for entertaining, tucking into a snack box or accompanying

Perfect Gift Idea for Both Beginners and Experts

showcased here are achievable for even beginners in the kitchen.

injects a dose of creative whimsy into these treats. Watermelon Doughnuts

Cute Bear Doughnuts

Bumblebee Doughnuts hnuts Panda Bao

Mushroom Bao

Matcha Twists Tw Cat & Paw Bao

Chick Pull-apart Bao

Beer Jelly

get started making

Celebrity food artist and blogger, Shirley Wong (Little Miss Bento),

Teddy T Momoyama Wagashi

get started making

Fun Treats

R Rose B Bao

step-by-step recipes for everyday surprises

Gorgeous full-colour photography, clear step-by-step instructions and an inspiring selection of recipes make this handy cookbook

COOKERY

ISBN 978-981-47-9415-2

,!7IJ8B4-hjebfc!

Marshall Cavendish Cuisine

perfect for gifting lovers of adorable confections.

Little Miss Bento S h i r l e y Wo n g

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Fun Treats

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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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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 homestyle 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 | [email protected]

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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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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.

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Basic Bao Dough

Ingredients Bao flour/Hong Kong flour 85 g + more as needed Sugar 10 g Instant dry yeast 2 g Warm milk or soymilk 45 ml (no more than 40°C, or the yeast will get killed)

Salt 1/3 tsp Purple sweet potato powder 1 tsp (for colouring, optional) Matcha powder 1/4 tsp (for colouring, optional)

Salad oil 1/2 Tbsp

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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.

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Bumblebee Doughnuts Makes 6 doughnuts

Ingredients Milk 100 ml Whipping cream 75 g

Yellow icing colour a few drops

Melted butter 1 Tbsp + more for greasing

TOOLS

Egg 1, medium Honey 2 Tbsp

Home-made piping bags (page 12)

Vanilla essence 5 drops

Parchment paper

Morinaga hot cake mix 150 g

Small sharp knife

Silicon doughnut moulds

Cake flour 1 tsp Black cocoa powder or varlhona dark cocoa powder 1 tsp

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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 ughnuts o d w oving o m ll A efore re e rack b nt the e v on a wir lds to pre u o m e . from th ing apart from fall designs

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Cute Bear Doughnuts Makes 6 doughnuts

Ingredients Milk 100 ml Whipping cream 75 g

Earl grey powder or houjicha powder 2 tsp

Honey 2 Tbsp

TOOLS

Egg 1, medium

Silicon doughnut moulds

Melted butter 1 Tbsp + more for greasing

Home-made piping bags (page 12)

Vanilla essence 5 drops

Parchment paper

Morinaga hot cake mix 150 g

Small sharp knife

Cake flour 1/2 tsp Black cocoa powder or varlhona dark cocoa powder 1/2 tsp

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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 ghnuts u o d ving w o m All re re o rack befo e ir w t the n a e on to prev moulds e th . m rt o fr ing apa from fall designs

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Watermelon Doughnuts Makes 6 doughnuts

Ingredients Milk 100 ml

Cake flour 1 tsp

Whipping cream 75 g Melted butter 1 Tbsp + more for greasing

Black cocoa powder or varlhona dark cocoa 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 150 g

Home-made piping bags (page 12)

Pink or red food colour a few drops

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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 hnuts to g u g o d in v w o Allo re rem rack befo e e ir th w t n a on preve oulds to m e th . 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, sifted Condensed milk 3 Tbsp Plain (all-purpose) flour 80 g

Egg yolk 1 Water a few drops TOOLS Pastry brush

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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.

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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 WAGASHI

White bean paste (shiro-an) 100 g

White bean paste (shiro-an) 100 g

TOOLS

Egg yolk 1

Pastry brush Skewers

Cooked rice flour (kanpai powder) 1 Tbsp Mirin 1 tsp

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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 is too dry h g u o g d a eg If the ttle extr , dab a li gh is u to crack o d til nead un k d n a yolk le. malleab

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Panda Bao Makes 6 bao

Ingredients Bao dough (page 14) Charcoal powder 3 g HOUJICHA FILLING White bean paste (shiro-an) 100 g

Candied chestnuts 4, diced into 1-cm squares TOOLS Parchment paper Edible food marker pens

Houjicha powder 5 g, sifted

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9

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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 Not f the 10. Place bao in a large steamer and e skin o make th to im e a steam for 15–17 minutes. Always ou can b 11. Remove from steamer. Using edible e food marker pens, draw eyes and nose to complete the panda character. 12. Serve warm.

that y inner so houjicha buns th with the s u ro e n with e end up more g you may t, o n If in . k and fillings y thick s as overl h t a th a bun filling. too little

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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

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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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Chick Pull-apart Bao Makes 6 bao

Ingredients Bao dough (page 14)

TOOLS

Orange colouring a drop

Scraper

Yellow colouring a few drops

Parchment paper Skewers Edible food marker pens

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6

7

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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.

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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

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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.

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Rose Bao Makes 6 bao

Ingredients Bao dough (page 14)

TOOLS

Matcha powder as needed

Scraper

Purple sweet potato powder 1 tsp (or a few drops of pink icing colour)

Parchment paper Toothpick

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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.

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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 h it w For a no r bee replace you may ice. apple ju

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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.

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Weights & Measures

Quantities for this book are given in Metric and American (spoon and cup) measures. Standard spoon and cup measurements used 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

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Metric

Imperial

American

5 ml

1

1 teaspoon

10 ml

1

1 dessertspoon

15 ml

1

1 tablespoon

60 ml

2 fl oz

1

/6 fl oz /3 fl oz /2 fl oz 1

/4 cup (4 tablespoons)

85 ml

2 /2 fl oz

1

90 ml

3 fl oz

3

125 ml

4 fl oz

1

180 ml

6 fl oz

3

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

/3 cup /8 cup (6 tablespoons) /2 cup /4 cup

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

1

1 /2 ounces

1 cm

1

2 ounces

1.5 cm

3

2.5 cm

1 inch

45 grams 55 grams

1

1

70 grams

2 /2 ounces

85 grams

3 ounces

100 grams

31/2 ounces

110 grams

4 ounces

125 grams

41/2 ounces

140 grams

5 ounces

280 grams

10 ounces

450 grams

16 ounces (1 pound)

500 grams

1 pound, 11/2 ounces

/4 inch /2 inch /4 inch

ABBREVIATION tsp

teaspoon

Tbsp

tablespoon

g

gram

kg

kilogram

ml

millilitre

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 Very slow

°C

°F

Gas Regulo

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

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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: [email protected] 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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