tag:blogger.com,1999:blog-5488698205890947814.post4140723213133765627..comments2023-11-14T09:42:44.105-07:00Comments on Lily's Wai Sek Hong - Favorites: Pandan Flavored Ban Jian Kuihlilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-5488698205890947814.post-74315784797076531222011-12-09T07:53:33.447-07:002011-12-09T07:53:33.447-07:00herbvilaxx
this pic is a bowl of batter and not p...herbvilaxx<br /><br />this pic is a bowl of batter and not pandan juiceAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-3662472732226175252011-12-09T02:22:20.652-07:002011-12-09T02:22:20.652-07:00I would like to use the pandan juice photo for an ...I would like to use the pandan juice photo for an article on pandan.<br /><br />Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-41937276281981134452010-12-21T17:10:22.463-07:002010-12-21T17:10:22.463-07:00Hi Lily,
I've tried making this too, with sat...Hi Lily,<br /><br />I've tried making this too, with satisfactory results over at my blog: http://dailyfoodadventure.blogspot.com/2010/12/pandan-ban-chang-kuehagain.html<br /><br />It has crispy edges as well as some honeycombed effectRoberthttps://www.blogger.com/profile/08459398871934584191noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-78058584320655507622010-11-21T10:53:49.796-07:002010-11-21T10:53:49.796-07:00paulfoo78
thank you for all your wonderful tips. ...paulfoo78<br /><br />thank you for all your wonderful tips. Can you write to me Lilyng_2000@yahoo.com and give me the full recipe of how you make the ebu and all. thanks in advanceAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-80197581024966958572010-11-20T23:05:33.883-07:002010-11-20T23:05:33.883-07:00Aunty Lily, paulfoo78 here again.
I used your re...Aunty Lily, paulfoo78 here again. <br /><br />I used your recipe and added kansui to it about 1 tsp to ferment it.Besides, before that I also used a portion of the dough(before adding the yeast) and cooked it to make ebu.<br /><br />Doing this the ban chian kuay will be honey combed.( I used my mom's method of making apom bokwah and also pak tong koh)<br /><br />hope this helps.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-44086156269967943262010-11-16T13:44:20.627-07:002010-11-16T13:44:20.627-07:00Your crispy version is still my favorite. I "...Your crispy version is still my favorite. I "only" eat this "thicker version" when I'm back in M'sia or when someone else makes it. <br /><br />My family gets to eat the crispy version only so far ... They eat what the cook likes to eat ... LOL!!<br /><br />But now, with this pandan version ... Hmmm... I may venture out.<br /><br />Thanks for sharing.Tricianoreply@blogger.comtag:blogger.com,1999:blog-5488698205890947814.post-48519054383400524612010-11-14T09:02:19.215-07:002010-11-14T09:02:19.215-07:00Your goal is my goal too.
Thanks for your general...Your goal is my goal too.<br /><br />Thanks for your general sharing. I will give it a try.Angel @ Cook.Bake.Lovehttps://www.blogger.com/profile/07673950592813079504noreply@blogger.com