INTRODUCTION
This is a Malay kuih commonly found in Indonesia and Malaysia. However, I am unsure if this kuih is common in Singapore. It is a simple kuih but taste is awesome. I first get to know this kuih years
Archive for the ‘1.2.5 – Chinese Pastries’ Category
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This year, I have decided to update the recipe to make another variants of five nuts with the addition of ham and candied pork belly. This is very traditional and the main amendments to the recipe are:
INTRODUCTION
I am eating a piece of snow skin moon cake that I prepared with my creative fillings: Baileys coffee filling with macadamia nuts. I loved it and kids love it.. It is aromatic with hint of bailey’s flavour. Sorry
UPDATED POST ON 6-SEPTEMBER 2016
I have decided to upload a new recipe for chickpea fillings under this post. Scroll Down to section 2 for the recipe
INTRODUCTION
If not as a respect to traditional recipes, I will definitely not
INTRODUCTION
In current years, the moon cake markets have been flooded with many types of new fillings.. Most traditional Chinese cake houses, posh restaurants, hotels and other eating outlets will eye to have a share of this lucrative moon cake
INTRODUCTION
I swear that I never like lotus seeds in desserts, not even until now… But it is very strange that I like lotus seed paste.. i personally found that commercially sold lotus seed paste is aromatic and taste different
INTRODUCTION
I prepared a batch of peach buns for an old Teochew lady to celebrate her birthday. However, I am totally not happy with the outlook of the peach buns. I made a very simple mistake at the last minutes
INTRODUCTION
My char siu puff is not as pretty as I wanted it to be but I have totally no regret of preparing it. I do know the reason as to why they did not look like the store bought
INTRODUCTION
Gao Fen or cooked glutinous rice flour is a very important ingredient in Chinese pastry recipes.. It was used in many Chinese cakes or pastry that have sticky or gluey, interior fillings. In addition, it was also used as
INTRODUCTION
I have seen a kuih that looked rather similar with this kuih in Bengawan Solo made of sago balls.. It was called Sagu Melaka. Possibly such name was called because gula melaka was used in the middle layer and
