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2014-01-07
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Thanks to 功夫 for Chinese New Year pudding.There is also a Chinese white radish cake too which I reviewed earlier.After slicing and shallow frying it, the pudding was ready to eat.You can either shallow fry it directly or dip the cake in egg before frying.The pudding was similar to mochi but the texture was much denser and stickier and not too sweet with a hint of cococnut milk.
There is also a Chinese white radish cake too which I reviewed earlier.
After slicing and shallow frying it, the pudding was ready to eat.
You can either shallow fry it directly or dip the cake in egg before frying.The pudding was similar to mochi but the texture was much denser and stickier and not too sweet with a hint of cococnut milk.
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