When I say that KS Baking is a hidden gem, I mean it. Literally. The first time I visited, I spent a good 20 minutes wandering aimlessly around Potong Pasir before finally locating it hidden behind a gate on the grounds of a condominium.
Interestingly enough, KS Baking is located in the Sennett Residence condominium, despite not being a home-based business. Those who aren’t actively searching for it may completely miss the bright neon sign adorning the top of the store.
However, even with its unconventional location, KS Baking has amassed a large following on Instagram, with many purchasing their custom cakes.
KS Baking sells a variety of bakes that you don’t commonly see in many Singaporean bakeries. I’m talking about pork floss salted egg mochi pastries, pork floss mayonnaise cakes and bubble tea bento cakes. Simply admiring their bakes on Instagram made me feel like I was back in Taiwan.
Before heading down, I messaged the owners on WeChat to ask for the menu as the owners communicate exclusively via WeChat and do not respond to Instagram DMs or WhatsApp messages. Furthermore, the menu and texts are entirely in Mandarin, which may be a challenge for non-Mandarin speakers (this is where I shamelessly expose myself as a disgrace to my entire Chinese lineage and admit that I used Google Translate for basically everything).
What I tried
The first item that caught my eye was the Bubble Tea Lava Cake 奶茶爆浆 (S$8).
This novel dessert came with a generous layer of milk tea cream sitting atop a small chiffon cake. Tapioca pearls in brown sugar syrup were packed separately for me to pour on by myself.
I had expectations of being greeted by an oozing wave of milk tea cream when cutting the cake as shown on KS Baking’s Instagram, but I was unfortunately let down.
Instead of being filled with flowy cream, the lava aspect of the cake relied solely on the cream on top, which was nowhere near as molten as in KS Baking’s Instagram post.
Disappointing lava aside, I enjoyed the flavours of this cake. The soft, spongy chiffon cake had a faint tea aroma and absorbed the brown sugar syrup nicely.
The generous milk tea cream was luscious and milky, though I would have preferred a stronger flavour. Finally, the tapioca pearls were chewy with a springy texture.
However, I don’t exactly find the S$8 price point very justifiable given the small size.
Next was KS Baking’s Big Boss Pastries (S$4 each), also known as 大Boss in Mandarin, which were each stuffed with a whole salted egg yolk, pork floss, mochi and either sweet potato, red bean or yam.
The Red Bean Big Boss, or 红豆大Boss in Mandarin, was filled with natural, earthy ground red bean. However, the mild red bean taste was drowned out by the strong flavours of the salted egg yolk. The pork floss was meaty and savoury, though I found it slightly blander than I’d have liked.
The soft, chewy layer of mochi added a delightful contrast in texture with the crumbly salted egg, stringy pork floss and soft pastry.
The sweet potato filling in the Purple Potato Big Boss, or 紫薯大Boss in Mandarin, was similarly natural and earthy. However, it had a stronger profile that could still be detected through the other elements.
Though the large amount of ingredients were a tad overwhelming, I loved the novelty of these loaded pastries. Where else in Singapore am I going to find salted egg pork floss mochi pastries?
One of the simplest yet most tantalising KS Baking products is the daifuku, which are giant mochi balls filled with cream. I love anything to do with mochi, so I had to try this. And boy, am I glad that I did.
The mochi skin of these daifuku were extremely soft yet chewy with a delicate sweetness. The texture was almost akin to eating a cloud, especially combined with the creamy fillings.
First I had the Strawberry Daifuku 草莓大福 (S$2.50), containing cream, a small piece of chiffon cake and bits of strawberry.
The daifuku as a whole was delicious. The cream had a lovely milky aftertaste and paired well with the stretchy mochi skin.
Unfortunately, the strawberry aspect was disappointing as there were only a few measly strawberry cubes inside.
Next was the Matcha Oreo Daifuku 抹茶奥利奥大福 (S$2.50), filled with matcha cream and crushed oreo. The matcha was rich and gao with a light bitterness that would definitely satisfy matcha purists.
I found the oreo aspect quite underwhelming as there was only a tiny amount, but it worked in enhancing the bitter matcha cream.
The last of the KS Baking daifuku that I tried was the Coconut Latte Daifuku 生椰拿铁大福 (S$3), which had an aromatic coffee-flavoured cream that was evident without being too overwhelming.
The strong coconut milk profile and the coffee aroma blended together perfectly. Neither element drowned the other out.
Next, the Strawberry Cake Cup 草莓圣杯 (S$10) came with pieces of strawberries embedded into chiffon cake and cream.
Like the Strawberry Daifuku, the cream had a creamy texture and milky aftertaste. The chiffon cake was soft and fluffy but on its own, it was a little bland. The strawberries were fresh and sweet and tied the whole cake together.
I find this cake to be more suitable for those who prefer milder and less sweet flavours. Though it was lovely, I found it slightly overpriced given the relatively simple elements and lack of novelty.
The final item I tried was the Pork Floss Lava Cake 爆浆小贝 (S$6 for 2), featuring chiffon cake drenched in mayonnaise and coated in pork floss and seaweed.
The strong, savoury umami-ness of the pork floss and seaweed, mixed with the sweet and milky mayonnaise, tasted very sinful, but absolutely delicious.
The chiffon cake was super soft and fluffy, and was slightly blander than most other chiffon cakes. Its neutral yet slightly sweet taste enabled it to be the perfect base for the pork floss mayonnaise combo.
These cakes may be of an acquired taste to some, but to fellow pork floss lovers like me, these are a must-try.
KS Baking’s wide variety of unique bakes makes them stand out among most other bakeries in Singapore.
Though their products are on the pricier side, I find the creativity of these bakes really impressive, especially their Big Boss pastries.
KS Baking accepts walk-in purchases, but given their extensive menu, it is safest to pre-order your bakes through WeChat to avoid disappointment.
Expected damage: S$10 – S$20 per pax
Other articles you might like: