Updated post on 11-5-2016
I have updated the post with a new recipe 2 with the usage of yeast. This is one of the best batch I have ever prepared
This is an old school of Chinese style biscuit
UPDATED POST ON 2-12-2014
Have decided to update this post with another less common filling – Yam paste filling. It is a type of filling that bring fond memories and angku kuih with this filling is not commonly sold in
Bread dough preparation can be rather time consuming and it make no sense just to set up a machine and knead a small quantity of dough. This is especially so for my stand mixer, Kenwood chef, kneading a small
Unlike the other posts, there is nothing much to write about this recipe. It is a type of common bread sold in Singapore or Malaysian bakeries. Since I have some red bean paste left from preparing the mooncake, I
This is a special compilation of mooncake recipes to facilitate readers to locate recipes in the blog and I wish to take this opportunity to wish readers an advance HAPPY MOONCAKE FESTIVAL, 2014.
For individual recipes just click on
Not all mooncakes are sweet and some are savoury…..This is a type of savoury mooncake that I used to have when I stationed in Shanghai. This is nothing new to me and I love to buy this snack especially
My mooncake series is toward the end this year and I felt that the mooncake series is not complete without the so called Teochew Spiral Yam mooncake.
This is a mooncake that are rather common in Hong Kong, Singapore
Updated post on 13-9-2016
As per reader’s request, i have decided to upload a recipe of gongzai bing with the filling of coconut . This gong zai bing is very common in Penang. You can also used other fillings as
This recipe index is for all recipes published either in:
- WordPress Blog (https://kwgls.wordpress.com)
- Guaishushu’s Facebook’s Page. Link address: (https://www.facebook.com/GuaishushusPage)
For Facebook Page recipes, please click on individual pictures. All ingredients and cooking instructions were included in
UPDATED POST ON 30-6-2016
I have tried another recipe to provide the more traditional method of making the cake. It is much more difficult to prepare but it is more floury.
Processed with MOLDIV
I have a hard time