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 :.