19 February 2016

Sweet Potatoes Angku Kueh (Red Tortoise Cake) 2016

Try out the new wooden Angku mould using the old recipe. I only reduce the use of food colouring to 2 drops of red. The skin texture for the red tortoise cake is chewy, soft and mung bean texture is smooth and creamy, I leaves it out at the kitchen counter for 3 days, the skin texture still remain soft. 

Yesterday was a great day, at the teacher-parents session we get to meet up with other parents in my son class for the first time, hope that's break through with friendship and everything.

Related Posts Plugin for WordPress, Blogger...