Tong sui are a Cantonese specialty. If you've grown up in a Cantonese family, you must have had tong sui before. The term 'tong sui' literally means 'sugar water'. It is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. My dad is a huge fan of tong sui : red bean soup, peanut soup, barley ginkgo and black sesame soup being his favorite. I'm not really a tong sui person but I remember seeing this Lean's place in Atria that sells a variety of desserts, including tong sui , nyonya kuihs and light meals, so I brought my dad there to try when my parents came over. It was afternoon teatime when we arrived. We were feeling a little hungry, so we ordered 2 nasi lemak bungkus, a cucur udang, steam cakes for my LO, black sesame cream, barley ginkgo and bubur cha cha. Nasi Lemak bungkus (RM3.70). Cucur udang (RM3). Pandan and vanilla steam cake (RM1.50 each). Nasi lemak is a famous lo
Wow, this looks so easy to make :-). I have all the ingredients except the mix nut and dried fruits which I can definitely buy. Another recipe that I have saved in my thumb drive. Thanks for sharing as always and keep the recipes coming :-)
ReplyDeleteVictoria
Thanks for your support, Victoria :D
ReplyDeleteHi what can I substitute honey and apple purée with? Or can they be excluded?
ReplyDeleteHi, the apple purée and honey are for flavor n help to bind the cookies together. You could try leaving out the apple purée by substituting it with the same amount of bananas. As for honey, maple syrup works too. I've read that molasses and agave nectar can substitute honey too but I've not tried them...
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