Made carrot cake aka Chai Tau Kueh today using Florence's recipe..
Since CNY is coming and yearn to try it out since we like to eat very much.
It's Hong Kong style unlike those that we have at Kopitim.
I've added additional ingredient : grated carrots inorder to lighten up the colours.
Texture is soft and it can be eaten in plain after steaming or
fried them with eggs & lots of garlic.
Vedict:
Hmm..tasted a bit sweet & has little bitterness..not sure why..
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