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.
We decided to end the Chinese New Year celebration with something sweet! Happy Chap Go Meh! INGREDIENTS: ½ medium size Nian Gao White grated coconut (from 1 coconut) Pinch of salt METHOD: Mix the grated coconut with pinch of… Continue Reading