Archive for the ‘1.2.5 – Chinese Pastries’ Category
INTRODUCTION
All Huat Kuih looks the same but they are different. Different in terms of taste and texture because it is made using different leavening agent and different flour.
Not many people will know how importance is this huat kuih
INTRODUCTION
Niangao or glutinous rice cake is a very important Chinese New Year Cake that most families will prepare and purchased during Chinese New Year. It signifies progression over the years or 年年高升.
In essence, niangao is made from glutinous
INTRODUCTION
i have always heard of this biscuit but I never try it before I blog this cookies. This Chinese New Year, it seems that it is a common Chinese New Year goodies in Chinese Facebook Groups. I also saw
Updated post on 25-8-2016
I have been preparing this recipe since I issued the post as I really like this recipe. Kids do not like garlic therefore all these while, I am preparing plain naans and they like it very
UPDATED POST ON 10-12-2016
I have decided to upload the method using the other pineapple rolls that I have acquired recently. In addition, since most readers do not have a food processor, I have also updated the method using standing
INTRODUCTION
This should be one of my very last recipe of Huat Kuih as I have at least more than 10 of them..
The original recipe is called pumpkin steamed muffins and is from a very experienced blogger – Aunty
INTRODUCTION
If you like kuih bronok or sago cake as in this post : Steamed Sago Cake–Kuih Bronok or Lapis Sagu（西米椰丝蒸糕，珍珠糕）, I believed you will like this cake too.
They are basically the same type of cake but with
INTRODUCTION
At times, I did not have a chance to taste some Malay delicacies because it has beef that I do not consume and I knew I have missed out a lot of Malay delicacies.
When there is a Malay
INTRODUCTION
I have shared two recipes in the last two days – Kuih Bongkong or Kuih Jongkong (马来娘惹元宝/荷包糕）and Apam Berkuah (娘惹米糕）. To be frank, these two recipes are not very well received because many readers have never seen such
INTRODUCTION
In this region, there are many types of kuih or cakes and I can’t possibly tasted all of them especially if the kuih is regional and has become less and less common. This is one of the many kuih
