Thank you so much for all your yummy recipes. I have tried a few of them already esp the Nyonya kuehs and love them. Pls keep up the good work. Your place of work looks calm cool and cozy.
Mau i know which rice flour u use. I use blended rice flour of erawan brand. After put 230ml water to thr flour,it dry very fas b4 i could mix it. Anywhere i do wrong.
My experience told me the batter cannot be too watery or too sticky either. So based on the host's batter presentation of its texture u add or reduce the water you add to ur rice flour will do. Dun add too much water at the very beginning. Add water slowly until you roughly get the stickiness of the batter the host showed .U most likely will succeed.
Never thot of drawing colourful stripes. V interesting n so pretty! Thank you for sharing. I notice the vertical honeycomb pattern is similar to bika ambon. How will subsituting sugar syrup with coconut milk n sugar syrup affect this recipe? Will vertical honeycomb strands still appear? What do you think, Chef? Your pak tong go really resembles bika ambon. Thanks! 4:52
Kepada Mah YC dan Kong Kong.. Kamu tak mahu bubuh colour pun boleh, bubuh colour lebih cantik, memang Huat kueh ini paling wangi dan harum, mata kamu sudah sepek ,dan fikiran kamu berdua saperti orang Asli atau orang Sakai di Sabah dan Sarawak !
