INTRODUCTION
This is another Chinese traditional puff that is commonly found in Singapore, Malaysia and Hong Kong..
As mentioned in the post of Sugar Puff (Pong Piah) , this is the second biscuits that I prepared yesterday . The
… Read the rest
INTRODUCTION
Friends are asking me what to do with the fried glutinous rice flour (gao fen 糕粉） left after the preparation of snow skin moon cake.. The first thing that comes into my mind is one category of Chinese flaky
INTRODUCTION
This is a simple dough recipe that I would like to recommend readers to consider keeping for preparing common breakfast buns. It is is easy and faster to prepare and yields a soft and fluffy bread. It can be
UPDATED POST ON 8-9-2014
I have decided to prepare this cake this afternoon as I craved for this cake… I don’t usually prepare this cake because it is addictive, rather costly and time consuming. Even in Sarawak, this cake
Good morning readers,have a great Happy Mid Autumn Festival.
First of all, I have to apologize for the mistake in my Chinese wordings as it will take too much time to amend the word and I only discovered it
INTRODUCTION
This is a simple old school of traditional cookies and I prepared it for my kids’ form teachers as a token of appreciation to the teachers for Teacher’s day’s celebration 2014.
It was impromptu and I prepared it in
INTRODUCTION
Mid autumn festival and mooncake festival will be few days away and I thought besides mooncakes, it might be a good idea to have some osmanthus steamed sponge cake to join the “celebration”. For those who can’t eat mooncake,
Updated post on 8/1/2017
Last year I bought the ready fried green bean flour, it did not have the aroma of traditional kuih koya. I am disappointed. This year when I shopped at Phoon Huat, I saw another packaging being
INTRODUCTION
I posted this Chinese/Asian cookie in the Facebook Group, sit down and proceed to write my post on Kuih Koya or mung beans cookies. I can’t proceed as there are too many comments on this cookie and members of
INTRODUCTION
This is a type of Indonesian and Malay steamed sponge cake that capture the hearts of many with its pandan and coconut aroma. It is usually crowned with shredded coconut.
In Indonesia, it is mostly called Putu Ayu but
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