Kong So Paeng
Lily's Wai Sek Hong
Lily's Wai Sek Hong
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  • 2 requests for the recipe. I can recall the name but somehow cannot remember how it should be. When i was in San Fransisco, i asked for it in the bakeries, the ppl at the bakery replied that they have not heard of anyone asking for Kong So Paeng for the longest ever and looked at me as though i was Rip Van Winkle, who slept for 100 years Now that i have made it, i know why this paeng did not stay in my memory, it has no significant smell or taste.. I would like to thank Seadragon of Corner's Cafe who found this recipe for me.Ingredients: Dough Starter:
  • 135 g cake/superfine flour, sifted
  • 45 g pau flour, sifted
  • 1 tsp instant yeast
  • 100 g water
  • 300 gm self rising flour
  • 100 gm yeast dough starter
  • 150 gm white sugar
  • 1 large egg
  • 30 gm lard
  • 3 tbsp evaporated milk Preparation for dough starter::



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