I have not prepare butter cake for quite a while and suddenly I have a craving for it.
I searched the kitchen cabinet and found a pack of diced glazed cherries that was leftover from the preparation of… Read the rest
To complete my mooncake series, I need to blog at least one snow skin mooncake.
Snow skin crust is only common rather recently and the mooncake need only to be chilled. Per Wikipedia:
“Snowy mooncakes first appeared on the… Read the rest
updated post on 12-8-2016
Upload of new images from the various batches I have prepared using the same recipe.
I told members in my Facebook Group that as a Chinese food blogger, I will not do justice to my… Read the rest
Weather was hot and I prepared some mung beans sweet soup for the family.. My kids like only to drink the soup but never wanted to eat the boiled mung beans. Most of the time, it ended up I… Read the rest
This month is the lunar calendar 7th month and there are lots of big scale praying ceremony in the neighbourhood. My neighbours and my wife’s god mother will participate in the praying ceremony and gave us roast meat and… Read the rest
Updated post on 3-2-2017
I have decided to prepare a batch that are common in West Malaysian. Usually, it is shape round or oblong shape and sharp razor or knifes is used in the scoring of the buns. The buns… Read the rest
My kids loved Shanghai moon cakes not because of the egg yolk or filling, but the short crust pastry. At times, while I am not paying attention , they will “dig” out and throw away the filling and egg… Read the rest
UPDATED POST ON 11-7-2016
I have decided to incorporate any recipe of the less common dual filling variants of the la pia. In mandarin, it is called 双亨朥饼。 It is usually made of white tausa and black tausa. In addition,… Read the rest
When I was reading books of Nonya cuisines, the word Pongteh always caught my eyes. Frankly speaking, until today, I still can’t trace the origin of the word “pongteh” and possibly it is have something to do with the… Read the rest