LILY'S WAI SEK HONG

Latest Blog Posts - LILY'S WAI SEK HONG

• Polo Buns Revisited
  on Nov 15, 2016 in Asian Bread Cantonese Dessert Dim Sum Snacks
  Recipe is HERE...
• Cream Puffs In A Jiffy
  on Aug 16, 2016 in Dessert Party Pastry Western
  Why In A Jiffy?  Yes, it did not take long to cook the dough as it was done in the microwave.  The longest time is the baking time.  Prep time is less than 5 minutes.  Hurray!! No washing of saucepan and wiping the stove top......
• Baked Nian Gao
  on May 11, 2016 in Asian Breakfast Cakes Chinese Dessert Festivals Dishes Snacks
  I had the opportunity to eat this Baked Nian Gao when i was at a temple lunch and it was so delicious  but unfortunately the contributor could not be found and therefore no recipe.............Continue to read and the recipe is HERE...
• Orange and Lemon Chiffon Cake
  on May 7, 2016 in Asian Cakes Dessert Malaysian Singaporean
  I am sharing this more diabetic friendly recipe as it calls for less flour and sugar.  Baking too is different as this recipe is steamed baked with a lower oven temperature too.  To obtain a very fine texture, this cake has to rise above th...
• Kuih Talam Revisited
  on Feb 21, 2016 in Asian Dessert Kuih Muih Malaysian Singaporean Snacks
  Although my previous recipe Kuih Talam is ok but my need to tweak more for a better texture has been on my mind for the longest ever.  I think i have found what i tweaked is to my satisfaction and i have to post it, not for my own refe...
• Flaky Pastry Egg Tarts
  on Feb 16, 2016 in Asian Chinese Dessert Dim Sum Egg Pastry
  When my friend, Peng, linked me a video about a hong kong grandpa retiring and teaching his grand daughter to make his famous flaky pastry egg tart, i remembered that i have also made the flaky pastry this way but have not posted cos i have been negl...
• Orange Chiffon Cake Revisited
  on Feb 2, 2016 in Asian Cakes Dessert Malaysian Party Singaporean
  I would like to share this new method of heating up the liquid and mixing it to the dry ingredients while it is hot.  Also the sugar is sieved with the flour, salt and baking powder. It does give a finer crumb and improved the texture.  i t...
• HAPPY 10TH ANNIVERSARY
  on May 7, 2015 in General
  “Only a small percentage of blogs survive their first year and Today I am proud to say that  I survived for 10 years”HAPPY ANNIVERSARY Exactly TEN years ago, MAY 10TH. 2005, an enthusiastic grandma hit the button “Publish”...
• Kaya - Rich Egg Custard Improved
  on Apr 14, 2015 in Asian Breakfast Egg Malaysian Singaporean Spread
  Kaya is a food spread/curd  or custard made from coconut milk,eggs,and sugar. It is wildly popular in Malaysia and in the malay language the word kaya means rich, hence represents the textur...
• GONG XI FA CAI/HAPPY CHINESE NEW YEAR
  on Feb 18, 2015 in General
  GONG XI FA CAI/HAPPY CHINESE NEW...

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