Red Tortoise Steamed Cake, Angku Kuih （红龟粿）. This is a long due post and in fact i have wanted to do this compilation for quite a while… Today, I squeezed out some time to do a summary on the traditional kuih fillings and its skin or technically called crust … If you need a certain filling recipe, just click on the picture or the link to go to the relevant recipe
Most of the local Singaporean and Malaysian have take for granted this kuih’s and snacks as it is easily available at reasonable price in the hawker centres, road side stalls or coffee shops
Even my cousin whom was not a big fan ofcakes. The cake was so softand fluffy. Although, it was clear that most of us dread waking up going to college in the morning
Serving live fish especially the rare ones like mouse grouper in a festive occations like wedding, birthday or simply entertaining relatives is a statement as a wealthy family
It is actually a basic bao recipe containing basic ingredients like bleached flour, water and minimal amount of baking powder, yeast and oil and yet it can produce wonderfully, white, softand fluffy professional kind ofsteamed buns
Essentially, the Chinese dragon, with its mysterious, specialand interesting features, was invented the thousands years ago, it has been used as one of the important parts of the Chinese culture
friends, am very happy to share the post ofspecial virtual birthday party for lovable friend. color pink… After so many search and innovations, here I have come up with special dessert and first time I have
Some cracked pepper and pinch of chilli powder with a seasoning of browned cumin seeds and mustard seeds garnished with curry leaves or coriander leaves completes this amazing soft delicious snack
I just don't like to feed my family massive amount of unknown fats and sugar. but for the convenience, I would say the use of skinless lotus seeds has make my life so much easier
During the Song Dynasty, filled buns were called Baozi and eventually Mantou was being referred to buns without filling and Baozi as those with some form of filling
Just like this Schezwan Appam or Pesarattu Paniyaram or whole bunch of recipes which I tweaked. So When my husband asked , what's for lunch, I said Idli sambar, he said you will feed me that simple lunch
Haha this is the story my grandma told us when we were young, the Kitchen's god will go back to Heaven just before Chinese New Year and he is going to report whatever good and bad things happened in the house, so the people make this type of sticky cake for the Kitchen's god so to glue up his mouth and he said nothing about the people in the house
Others say that as Europeans began to settle the Americas, recipes like tiramisu and rum cake, both of which are cakes that are soaked in some kind of liquor, were adapted to the area
Especially the plain mantou. As I was shopping for the right flour to use, I was wrong at first assuming that all flours with pictures ofChinesesteamed buns are same being the finely-milled ones to use
I've always wanted to try this kind of puto recipe or even bake chiffon, sponge,and other foam type ofcakes, but I was always intimidated by the idea of making a meringue
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