Lao Po Bing / Wife’s BiscuitAugust 12, 2008
YUM YUM!! I have a love for all the traditional Chinese pastries, but never i have i considered making them myself. =X chanced upon this <recipe> at Florence’s blog, and hey! high reviews rating and it calls for koh fun (glutinous rice flour)! recently got a big bag for my snow skin mooncake making and since i have all the ingredients called for on hand, there’s no reason to reject making these yea? oh, and i Used the mooncake mould’s plates to do the prints on the pastries.
I’m SUPER DUPER glad that i did these. *grin* it tasted sooooooooooooo good! Check out the nice flaky pastry crust! Many thanks to Florence for the detailed step by step picture instructions and also this yummy recipe! This recipe yields 12 pieces, >.< NOT enough! i made another 3 batch immediately after dinner. for my mum to share with her friends. These are most certainly worth the effort! so what are you waiting for? hope on over to Florence’s blog and bake these!
*UPDATES* the flaky skin stays crispy for 2 days in an air tight container.
- .: Baker Lee :.