Archive for the ‘1.2.5 – Chinese Pastries’ Category
INTRODUCTION
This is my last dumpling recipe for the year and I shall continue sharing more recipe next year. This is a dumpling of my own creation with the intention of designing a halal dumplings for those who can’t take
INTRODUCTION
This rice dumpling looked a bit different from other glutinous rice dumpling because it is not prepared using 100% glutinous rice and it is not prepared using normal boiling. However it is delicious and half of the glutinous rice
INTRODUCTION
I am having a fever and I will quickly share this no frill post because I have lot of recipe queuing up in the pipeline.
In addition, I have already adequately addressed the background of Kee Chang or alkaline
INTRODUCTION
If you like begedil or perkedil, a Malay potatoes patties, I believed that you will like this quite an uncommon Chinese traditional potatoes cake . In fact, the taste is very close but the texture is slightly different due
INTRODUCTION
A Teochew granny in Singapore knew that I love to taste authentic Teochew kuih and she took the pain to arrange her relatives from Shantou, China to bring me this unsightly kuih all the way from China. By the
INTRODUCTION
It is interesting that I have another recipe of Teochew Png kuih since I already have one recipe in this post: Rice Cake In A Peach Form？… Png Tao (饭桃， 米包米， 饭粿， 潮州红桃粿） issued on July 2014. There is
INTRODUCTION
When i am working in Kuching many years ago, my ex-colleagues who visited Sibu, Sarawak always brought back Kongpia as a hand gift. I remembered that the kong pia is rather small, flat and chewy and can be conveniently
Updated post on 5-May 2016
To share a new recipe of using purely glutinous rice recipe. There are a small minority of the members commented that the angku kuih crust using half sweet potatoes puree is not chewy enough. Yes
INTRODUCTION
It is already the 5th day of Chinese New Year and I still have a lot of Chinese New Year recipe related recipes waiting to be issued in my recipe bank. As Saturday has one of the lowest readership
INTRODUCTION
This is an auspicious Chinese New Year snack that is common among the Cantonese and parts of China like Beijing. It can be literally translated as “laughing date” or “笑口枣“ 。
It is called laughing because the pastry will
