tag:blogger.com,1999:blog-12790784.post4316144980147091474..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Teochew Mooncakelilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-12790784.post-45719109468699173772011-08-31T08:21:51.792-06:002011-08-31T08:21:51.792-06:00tclai
i am afraid i do not have a tau sar recipe ...tclai<br /><br />i am afraid i do not have a tau sar recipe for teochew mooncake but if i get my hands in one, will try and then post it.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-72368149020227967982011-08-31T02:16:47.423-06:002011-08-31T02:16:47.423-06:00Hi Lily,
Thanks for a wonderful blog! For this Te...Hi Lily,<br /><br />Thanks for a wonderful blog! For this Teochew mooncake, I much prefer those that come with black tau sar instead of lin yong. Do you have a recipe for it? A friend used to buy them from Kluang!TC Laihttp://growing-up-in-geylang.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-17888354067851074512009-11-06T11:23:27.322-07:002009-11-06T11:23:27.322-07:00Dear Aunty Lily,
I've just passed an award on...Dear Aunty Lily,<br /><br />I've just passed an award on to you. Feel free to come and pick it up over on my blog if you'd like to:<br /><br />http://dodol-mochi.blogspot.com/<br /><br />Btw, I've been following your blog for almost three years! Keep it up! You're indeed a savior to us all Malaysian students abroad ... especially when I was still in the States.<br /><br />Cheers from Malaysia!<br /><br />Pei-LinPei-Linhttps://www.blogger.com/profile/08822262778417710649noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-39580981441475501132009-10-28T05:38:29.736-06:002009-10-28T05:38:29.736-06:00verynice and yummy, i love the clours, well dne! c...verynice and yummy, i love the clours, well dne! cheers from londonPityhttps://www.blogger.com/profile/07946505775028368640noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-15325901528485875112009-10-26T09:54:20.468-06:002009-10-26T09:54:20.468-06:00ivy
your comments will not appear immediately as ...ivy<br /><br />your comments will not appear immediately as it has to be moderated.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-34159885628768317332009-10-25T11:04:04.547-06:002009-10-25T11:04:04.547-06:00hello Lily
I just want to thank you for yr blog. ...hello Lily<br /><br />I just want to thank you for yr blog. Being a Msian in France, u inspire me with yr cookg ability to whip up all the asian n msian delights in usa. I yearn for msian food which is not easily available here, but yr recipes motivate me to try making them myself to provide my family with msian n asian food here. thank you again.... <br />IvyIvynoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-74894344566588525522009-10-22T10:12:37.064-06:002009-10-22T10:12:37.064-06:00baker's girl
i had the same question posted i...baker's girl<br /><br />i had the same question posted in pandan kaya fudge cake and the answer is there.<br /><br />i have not heard from my friends in melbourne that green pea powder/mung bean starter/hung kwee powder is not available.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-49434036010910604362009-10-20T06:05:44.301-06:002009-10-20T06:05:44.301-06:00Hi Lily,
I stumbled upon your blog and was planni...Hi Lily,<br /><br />I stumbled upon your blog and was planning to give your Pandan Kaya Fudge cake (http://lilyng2000.blogspot.com/2008/11/pandan-kaya-fudge-cake.html) a go for my best friend's birthday. <br /><br />I am unable to find green pea powder in Melbourne and you did mention that we can substitute with combination of rice flour and corn flour. May you kindly provide the measurement of how much of each flour to use? Thanks so much!Baker's Girlnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-37488930918501638782009-10-19T11:16:56.285-06:002009-10-19T11:16:56.285-06:00Thanks Lily for the recipe and the tips. will try...Thanks Lily for the recipe and the tips. will try it out again.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-42712655833161895612009-10-19T09:15:25.117-06:002009-10-19T09:15:25.117-06:00anonymous
the recipe can be found here http://lil...anonymous<br /><br />the recipe can be found here http://lilyng2000.blogspot.com/2006/04/kuih-lapis-batavia.html.<br /><br />if you are trying out the recipe, use any butter available and when you get the recipe right, then invest on european butter like Pulgra etcAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-46068297934002017902009-10-17T02:55:09.241-06:002009-10-17T02:55:09.241-06:00Thanks for the tips. Can you please repost the rec...Thanks for the tips. Can you please repost the recipe for the kuih lapis. I will try to bake this cake using your recipe and will let u know the outcome. I live in MN and would like to know what brand of butter did u use for this kuih lapis (Indonesian Layer cake).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-17933197507780186232009-10-16T19:55:44.283-06:002009-10-16T19:55:44.283-06:00anonymous
it is not the recipe that made your kui...anonymous<br /><br />it is not the recipe that made your kuih lapis hard, it is the technique applied.<br /><br />This cake has very little flour and it depends on the protein that is eggs to give it the lightness.<br /><br />it has a large amount of butter too, so make sure that the butter and sugar is creamed to light and fluffy before adding in the egg-yolk sugar mixture.<br /><br />The whisking of egg-whites is very important here - first beat the room-temp egg whites until foamy, than add in the cream of tartar, then continue to whisk until soft peak before adding in the sugar by batches - whisking must be at medium speed.<br /><br />Folding in the egg whites into the butter mixture has to be done gently so as not to deflate the egg whites. To begin folding, use 1/3 of the beatened egg whites and mix in thoroughly, this you don't have to be gently, then add in another 1/3 but this time, folding is crucial, continue folding in the rest of the eggwhites.<br /><br />i do not brush with butter for every layer cos i find it to be too rich.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-3940579745253832972009-10-16T19:40:28.129-06:002009-10-16T19:40:28.129-06:00anonymous
is this what you are looking for http:/...anonymous<br /><br />is this what you are looking for http://lilyng2000.blogspot.com/2006/04/kuih-lapis-batavia.html. the video in cherrykitchen is worth watching.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-70020647869051317902009-10-16T12:17:18.258-06:002009-10-16T12:17:18.258-06:00looks yummy. Do u have recipe for Indonesian laye...looks yummy. Do u have recipe for Indonesian layer cake. I tried so many recipes but failed. The cake is hard but those recipes I found them on the website from www.cherrykitchen.org It seems that it looks good. If u could find the indonesian layer cake recipes would appreciate if u could share with me. Thanks.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-88503011408811891552009-10-15T22:18:14.993-06:002009-10-15T22:18:14.993-06:00Yummy! Looks a lot like lo por peng.Yummy! Looks a lot like lo por peng.Little Corner of Minehttps://www.blogger.com/profile/09722570387776029291noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-59608878790943773712009-10-15T07:49:43.464-06:002009-10-15T07:49:43.464-06:00tuty
i am sure you can omit the 'mui choy'...tuty<br /><br />i am sure you can omit the 'mui choy' but it gives the filling a crunch.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-87399439197990246032009-10-15T07:02:48.284-06:002009-10-15T07:02:48.284-06:00Thanks again for sharing this treat and the recipe...Thanks again for sharing this treat and the recipe as well. It is one of those classic recipes that few are willing to share. God bless your generosity Lily!Penghttps://www.blogger.com/profile/03455540172077071315noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-39585405998818293612009-10-15T00:36:21.382-06:002009-10-15T00:36:21.382-06:00Lily,
I've been eyeing TT's recipe but hav...Lily,<br />I've been eyeing TT's recipe but haven't muster the courage to try it.<br /><br />Can the mui choy be substituted with something else?Tutyhttps://www.blogger.com/profile/14615312610288236391noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-5641523828351680872009-10-14T17:53:35.869-06:002009-10-14T17:53:35.869-06:00Lily, these are so pretty! I'm sorry to hear t...Lily, these are so pretty! I'm sorry to hear the children were sick for the party.Mary Bergfeldhttps://www.blogger.com/profile/09234678984137982414noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-56114717270353099892009-10-14T09:35:34.513-06:002009-10-14T09:35:34.513-06:00Hi Lily,
Thank you for posting the recipe!! It w...Hi Lily,<br /><br />Thank you for posting the recipe!! It was delicious! This is a keeper! Too bad about the kids being sick for the mooncake party.Clairenoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-80080453882603468672009-10-14T07:05:24.898-06:002009-10-14T07:05:24.898-06:00sweetiepie
The long resting period allows the flo...sweetiepie<br /><br />The long resting period allows the flour to fully absorb water and develop and relax the gluten. With the water absorbed into the flour; less water is loss via evaporation during the baking process.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-48903290673448970282009-10-13T22:50:50.060-06:002009-10-13T22:50:50.060-06:00This is something that i want to try.I don't k...This is something that i want to try.I don't know i have eat this before.Looks yummy!But why have to keep the water dough overnight?Anonymoushttps://www.blogger.com/profile/11855049004092121489noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-86844377139827740992009-10-13T20:56:55.898-06:002009-10-13T20:56:55.898-06:00ube
mui choy is preserved green and there are 2 t...ube<br /><br />mui choy is preserved green and there are 2 types - one has a lot of salt and the leaves are still slightly green whereelse the sweet type is brownish and have no salt visible.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-2890235717499516062009-10-13T19:18:19.736-06:002009-10-13T19:18:19.736-06:00My apology for sending this message. I am familia...My apology for sending this message. I am familiar with all your listed ingredients except sweet mui choy. What is this? Can you give me please a detailed description of sweet mui choy? Do they have this in Chinatown? Thanks much.Ubenoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-27884888781808065032009-10-13T17:30:15.559-06:002009-10-13T17:30:15.559-06:00In the Philippines, we call these goodies Hopia. ...In the Philippines, we call these goodies Hopia. They are available all year round including the mall areas now. They were one of my afternoon treats after school from a corner convenient stores. When Chinese Holidays roll in, the markets are saturated with these along with different varieties of mooncakes. I have not set my hands in making these but with your success pointers in keeping the water dough overnight before using, I will definitely make these goodies come the long Thanksgiving weekend which is coming up soon. Thank you much for sharing your true and tried recipe.Ubenoreply@blogger.com