|
Post by RollingBlah on Dec 23, 2005 14:56:09 GMT -5
Nor did I until Celtriya devised it. But it sounds delish.
|
|
|
Post by cel2 on Dec 23, 2005 23:38:47 GMT -5
Nor did I until Celtriya devised it. But it sounds delish. You bet. Not much for looks but it was all handmade, none of those plastic cookie cutter things with the edges punched in. HAND-pinched, thank you. They don't sell those archaic molds anymore. We only have one left.. and it's made hundreds. Strawberry (excuse the grotesque spillage) and kaya. I didn't make the man-looking thing. Pineapple And of course.... sugee cake.
|
|
|
Post by erika on Dec 24, 2005 2:07:37 GMT -5
omg they look yummmm, it making me hungry lol
|
|
|
Post by RollingBlah on Dec 24, 2005 5:09:04 GMT -5
Yumm they look rather good. The kayas look almost like the pineapples in the pics. Did you spread the kaya on the tarts before baking them or was it spread after the baking?
I'm not familar with the sugee cake. Is that like butter pound cake?
|
|
|
Post by cel2 on Dec 24, 2005 16:17:56 GMT -5
The kaya was spread before baking like the strawberry and pineapple. It was interesting. The first time we put kaya this year. Sugee cake is like butter pound cake but the texture is a bit rougher. They use durum semolina (=sugee) and it's packed with crushed almonds. ..they don't make this in sg anymore?? If you have old ea aunties, ask them. I think they will know.
|
|
|
Post by Hogan on Dec 24, 2005 16:42:26 GMT -5
Yup my auntie makes Sugee cake all the time. I personally dont like Sugee cake.....my mom loves it. Oh and ur pastries look delightful! Good Job!
|
|
|
Post by cel2 on Dec 24, 2005 20:39:33 GMT -5
Thanks, Hogan. Made chocolate cake too but that's not so asian. I don't think chocolate is much preferred by asians either in desserts. Anyone know any chocolatey asian dessert recipes?
|
|
|
Post by Joolie on Dec 24, 2005 20:54:20 GMT -5
I love Chinese mung bean cakes... mmmm.... we get a lot from relatives on Chinese New Year... delicious~
|
|
|
Post by RollingBlah on Dec 26, 2005 2:52:12 GMT -5
I've definitely had sugee cake before then. Didn't know the name for it.
Yum...mung bean cakes. I also like the red bean fillings. (Also tau sar, if they have that.)
|
|
|
Post by hapalicious on Dec 26, 2005 8:10:10 GMT -5
speaking of which........ ;D ;D ;D ;D ;D
|
|
|
Post by Micha on Dec 26, 2005 16:43:46 GMT -5
I HEART KAYA . . . (and those red bean buns)
|
|
|
Post by RollingBlah on Dec 26, 2005 18:10:21 GMT -5
^^ Is it easy to find Chinese cakes and buns in Paris? Is the chinatown or vietnam town pretty big there?
|
|
|
Post by hapalicious on Dec 26, 2005 19:07:20 GMT -5
yup the french china town s pretty big.... ;D.... they have a huge chinese grocery store called "Tang Freres" and they sell almost everything ( not Kaya tho....and mango puddings are very difficult to find...and.....): Of course there are a lot of things that we don t have over here but compared to other china towns...it s pretty good As for the asian pastries, there s this chinese pastry store av. d Ivry.... giving you a lil tour here ;D....well if you ever come to paris ....now you know !
|
|
|
Post by cel2 on Dec 27, 2005 10:28:19 GMT -5
Tow sar bun!...ooooh yeah, makes for a great breakfast.
|
|
|
Post by ozarka on Dec 27, 2005 15:58:29 GMT -5
The kaya was spread before baking like the strawberry and pineapple. It was interesting. The first time we put kaya this year. Sugee cake is like butter pound cake but the texture is a bit rougher. They use durum semolina (=sugee) and it's packed with crushed almonds. ..they don't make this in sg anymore?? If you have old ea aunties, ask them. I think they will know. My mum used to make pineapple tarts and sugee cake while I was growing up. Pineapple tarts were my fav....I'd lick all the pineapple jam and just leave the pastry. Anyway, I'm actually making sugee cake in January for a dinner party I'm having so it's a real coincidence that you posted the picture of it seeing that not many people know what it is.
|
|