HAPPY CHINESE NEW YEAR
GONG XI FA CAI
KOONG HEI FATT CHOY
KONG HEE HUAT CHAI
Monday, January 20, 2014
Is it coincidence or what? When my daughter, Sharon asked me to have a look at the pineapple tarts she just made, i could not believe my eyes, the both of us used the same pineapple tart mold!!!! We had a good laugh.
When i was asked what i am grateful for, i will not hesitate and mentioned that the internet is what i am most grateful for. It has given me a chance to posts my tested recipes on this blog and share with friends and strangers(who will and have become friends) to try out these recipes. I do not have to carry hard copies of recipes whenever i wish to bake or cook - google is my best friend. The next grateful aspect is skype, i am now able to teach or discuss on video chat with friends and family , especially with Sharon who is into baking and i am most proud of her. Keep up the good work, dear Sharon.
I have been baking pineapple tarts with all these 3 pastries that i have posted -
Pineapple Tarts , Pineapple "Open" Tarts and Pineapple Roll and it is about time to post another pineapple tart pastry for all of you to try. This pastry is very light because i did not use any liquid. I hope that sour cream is not hard to come by in Malaysia or other parts of the world, if so, Sour Cream substitute link is HERE
Posted by lily ng at 4:33 PM
Saturday, January 18, 2014
Here is another cake which is deliciously sweet to serve to your guests during the Chinese New Year. The green tea present will be auspicious and bring 'choy'/prosperity to your home. Kasutera aka Castella is a speciality of Nagasaki, this cake was brought to Japan by Portuguese merchants in the 16th century. This cake does not contain any fat or butter but it is very moist and soft, the honey is the culprit, that is why sometimes this cake is called Honey Cake..
Posted by lily ng at 7:41 PM
Monday, January 13, 2014
Everyone's oven has been working overtime in most Asian homes especially in Malaysia and Singapore. The heat is on for baking cookies and cakes for The Chinese New Year Celebration. How not to join in the fun???? Baking during this time of the year for us here in Colorado is so welcome as the oven heat warms up the kitchen and the aroma from the baking perfumes the whole house (all windows and doors are closed so tightly to prevent the effect of Polar Vortex).
I will try to share as many recipes and i know you all will like this Cream Cheese Chocolate Layer/Lapis Cake which tasted better when kept, how appropriate to serve to guests who will drop by to 'pai leen' at whatever or whenever they wish.
Posted by lily ng at 9:42 AM