Wishing all readers a blessed year ahead!
Looks like everyone is doing a review of Yr 2008. I’ve done mine as a whole but hidden somewhere 😛 But to join in the fun, here it goes. I wouldn’t say it’s been a wonderful year but I do feel blessed, I am glad I am still updating this blog, glad that I’ve a roof over my head, glad that everyone I know is healthy, glad that I’ve a job, glad that I have the little shopping money to indulge in my baking hobby, glad that I’m enjoying baking even more now and understanding better, glad that I’ve wonderful friends around who share the same hobby which they said I’m their shopping friend as I keep asking them to buy bakewares! But when there is a gain, there is a loss , it took a while to get over it but I finally did. I’m thankful that I manage to pull through ordeals, no regrets in decisions made as well. I’m thankful to the few of you who became my rubbish bin these while, the tolerance, the thoughts you have for me, I really appreciate.
The Lunar New Year is coming really soon, imagine the radio is playing Chinese New Year songs right on boxing day! I guess for me to feel the festive mood is when I start to plan my bakes and doing the shopping. I haven’t really plan my bakes yet but a visit to a baking supply shop on Tuesday has trigger me to buy a Kuih Rose Mould. Thanks to K for the idea, she was the one who encourage me to give it a try! I remember buying a tub of this last year and it was finish in no time, who can resist snacks that is crispy and fragrant? And thankfully for the Agnes Chang VCD I bought, it has a demo on how to make this snack and the tips that she shared really help in preparing it.
This is call Kuih Rose, some also call it Beehive Cookie. It’s really easy to prepare the batter, the tricky part is on the deep-frying. It look very pretty when you bring it down to the oil, the sides will open up and it reminds me of 花開富貴! It take a while to get the momentum right and thereafer it’s manageble, just have to be fast as they turn brown rapidly. Am happy to add one more item to my CNY bake list!
e's joie 
i like i like i like… my fav for cny.
a headstart for cny eh? when am i starting mine? *ponders*
Hi Elyn,
happy new year! yes yes, i see that you’ve started your cny bakings =p
I guess i’m more like in your position 2 years ago, experimenting recipes. I recently did up a batch of pineapple tarts, but i didn’t quite like it as they were the soft kind. Just wondering if you could share your recipe =p
It’s alright if you feel that it’s inconveinient if you’re selling them =)
once again, happy 2009! Like you, I have learnt to count my blessings and hopefully things will look better in 2009 =)
best wishes!
Hi Ida, go and give it a try, it’s really not difficult.
Hi Youfei, check your mail!
Oh…this is my fav! There was one year when I was given a bottle of this by my colleague. Finished it in one day & it was even before the cny started!
The pink dish in the picture is very pretty…may I know where you got it?
Hi Ching, that’s from Daiso 🙂
Yours look really professional. I had a hard time making the batter stay on the mold. It slips right off upon dipping the mold into the batter even before making it to the deep fat fryer. What did I do wrong? Too much coconut milk in my batter?
can i subsitude carnation evaporated creamer instead of coconut milk(santan) and how about the amount? Will it be the same quantity as coconut milk?
Hi! I won’t recommend that you do this substitution as it’s the coconut fragrance that is the important part of this cookie but you can always give it a try!
ok… thanks ya