Saturday, April 12, 2008

Fong Li Shu



7 comments:

Goody Egg said...

Hi Aunty,

Is the pastry the melt in mouth type. Do you use Ghee or just butter ? If it is butter, which brand are you using? Tks.

KIUM

Anonymous said...

Yummy~! love those.. do U mine sharing the recipe? I have long wanted to replicate these yummy sinful pastries..!

-Jana

Aunty Yochana said...

Hi Kium,

When I ate it , it was fresh from the oven , so it's crispy but I'm sure the pastry will soften down after a day because of the pineapple fillings.

I don't use any brand in particular. I use what is available in my fridge.

rgds.

Anonymous said...

hi

able to -email the recepit to me mying.leong@yahoo.com.sg

thanks

-Berenice- said...

yum!!! these look great! Do you mind sharing the recipe? Thanks!! I just love looking at your bakes. :)

Anonymous said...

Hi!
I love fong li shu! Could you post the recipe please?

Anonymous said...

Hi Yochana,
This Chinese New Year my neighbour gave me some “Fong Li Fu” to try, I like it so much and now I found that you know how to make them. Could you be kind enough to let me have the recipe.
My email address is caecilia@singnet.com.sg
Thank you in advance.
rgds caecilia