Posts Tagged ‘postaday’
Upload of new pictures on 16-11-2016
INTRODUCTION
I swore I never like to cook this glutinous rice cake (Ningbo Niangao (宁波年糕） or Shanghai Niangao （上海年糕）or Bai Guo Gan （白果干） ) as it has to be soaked for many days before
INTRODUCTION
This is the last among the three Chinese flaky skin biscuits besides Chinese sugar puff (pong pia， 太阳饼，碰饼) and Sweetheart cake (老婆饼）..
Preparation is almost the same except the fillings and slight modification in the crust to make it
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
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
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
