I was so tempted to make this rice cake after having it at one of Phuket’s night markets sometime ago. However, I had no idea how the dough was made until I found this recipe on Omnivore’s Cookbook Blog. … Continue Reading
It has been a while since I’ve shared a recipe as I have been busy practicing Korean Buttercream flowers. We were craving a soft, chewy and aromatic snack for afternoon tea break. Steamed layered sago cake with Pandan and… Continue Reading
Happy Duanwu Festival Everyone! My mother in-law just made her contanese style Zongzi. She calls it Ham Yuk Chong (salted meat dumpling). In Penang we call it Bak Chang. Please click here for the Stickly Rice Dumpling recipe.