From Dumpling to Nyonya Kuih

These are the dumpling I made last week out of fun(to celebrate Duan Wu Festive). Managed to won several praises from friends(well I hope they did not see how I make it). The proportions were not too right in the beginning. Too much meat prepared, the ratio of fat and lean meat was not 1:2 as well. Too much chest nut but not enough dried mushrooms. Too much rice but leaves and pots are too small. There were several failed attempt on the leaf wraps(then ended up in a bin or my stomach). No dry shrimp(but still taste ok. Maybe is the water and bamboo leaves)

So this time round, once I returned from a very tiring Holland short trip. I decided to clear of all the leftover stuff(meat was consumed previous week during lunch and dinner). Chest nut and mushroom to match up with Maggie mee(don't ask me why, just too tired to prepare any food on the day I returned from Amsterdam). Then today is the canned coconut milk with glutinous rice(although I tried to make like the green-white nyonya kuih). It turned out to be like this. Ok, still very sweet(extra sugar) but a bit browny,very soft. Somehow looks like a yam cake. Maybe that's the different to use a oven instead of steamer. I hope it will taste better tomorrow.