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2013-01-15
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Poking a hole, the piping hot golden liquid pouring out nicely. Luckily, I didn't bite into it.Taste-wise, I thought that it would be perfect if it had a stronger salted egg yolk flavor.Buttery, crisp and crumbly tart shell. Egg custard was silky smooth as pudding like, but not a rich and creamy type, lacking some eggy flavor.Crumby topping, soft pillowy bun, inner with light creamier hue filling. I personally love the custard filling. Not too buttery, faintly sweet due to canned pineapple withi
Poking a hole, the piping hot golden liquid pouring out nicely. Luckily, I didn't bite into it.
Taste-wise, I thought that it would be perfect if it had a stronger salted egg yolk flavor.
Buttery, crisp and crumbly tart shell. Egg custard was silky smooth as pudding like, but not a rich and creamy type, lacking some eggy flavor.
Crumby topping, soft pillowy bun, inner with light creamier hue filling. I personally love the custard filling. Not too buttery, faintly sweet due to canned pineapple within.
It is a steamed cake of rice flour and grated Chinese radish (lo-bak), which is then cut into biting cube size, stir fry with scallion, tao ge, egg and other condiment. Without dried shrimp, it savor more into sweet side, which exactly my cup of tea.
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