Very easy to make chinese style Egg Tart, you can put the leftover in the refrigerator for 3 days, you can also reduce the sugar used on the crust and the filling to fit your taste, what I have here is only lightly sweetened, hope you enjoy it!
O.K. ……. I usualy dont post recipes, I have not tried! ……………..BUT this looked really interesting! I was looking for some pumpkin recipes and found this recipe on the A.B.C site, This recipe, looked so different, I thought I would post it for all to see and to try myself very soon! The recipe suggests that it is perfect with chocolate sauce or vanilla ice cream. Well I will find out soon enough! Meanwhile maybe it has aroused your interest also! lol
This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook. Preparation time includes neither the time needed for the yogurt to strain nor the time for the finished pie to chill.
Sangkhaya lapov is a traditional Cambodian dessert usually made during festivals. It is usually pumpkin stuffed with egg custard, but this recipe has a japanese twist: matcha flavour custard.
This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred “shortening” and closest to the “original” recipe. But regular shortening will work, too. Although butter would make it very rich, I’ve NEVER used butter in this. The crust is very light and flakey–but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.
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