This is my practice batch before I make them for Khmer new year’s. I was worried about the texture because my mom’s friend, who’s the queen of Khmer pastries, makes hers differently and her texture is harder than mine. But my parents loved mine! YAY WIN! My dad said the texture is soft and chewy like how they’re made in Cambodia. Whoop whoop. ^.^
I flavored the green ones with pandan and the white with almond. The pink ones are regular. I’m not sure about the almond flavor, might not use it again. I served them with shredded coconut and crushed peanuts with sesame seeds.
Aren’t the cups cute? When my brothers and I were little, we’d pour juice into them and pretend we’re drinking alcohol. We watched too much Chinese ancient series. XD
Nom nom nom. Brown rice was cooked with tomatoes, onions, garlic, apples, lentils, sage and paprika for dinner last night. Used leftovers as the filling, along with pickled daikon, carrot and cucumbers, avocado, red onions and a tiny bit of vegan pesto. Finish with some balsamic vinegar.