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.