Hi.I am a house wife.In free times see videos about FOOD and how to make kuih all.When i started deeing ur videos i am be ur fan.Futhermore ur tips are very simple.....tq
I used to eat this as a kid. I'd seperate and nibble on each colour once by one. Now as a mum, I made this for my 3 year old who was fascinated to pull the colours apart and eat each strip separately. Great snack!
Tq Chef.... Salam dari Putrajaya. Saya dah buat, mmg sedap. Kuih lapis kenyal seperti ini dah lama saya cari resepi. Akhirnya jumpa resepi dari chef. Tq Chef, saya dah cuba mmg sedap. 100% rasa terbaik...
Sekali coba langsung jadi sesuai dengan yang ku harapkan, di pasar bawah pk baru kue ini banyak di jual, memang kue kesukaan ku , Terima kasih Mr Liem aku sudah bisa buat nih kue!
I am Malaysin... i love kuih lapis. This kuih and Seri Muka was the most my favourite kuih. Thanks to you Mr (may i).... for positive person only... keep sharing and be united through something. Let giving love otherwise hatred. PEACE.. LOVE U ALL
hi michael... i love it when u peel the layers... it reminds me so much of how as a kid.. peeling the layers is the way to eat this much-loved kuih. excellent video - clear n no fuss. thanks for sharing with us.
It brings back childhood memories of "kow ting kueh" (nine-layer cake) from the market, and as children, we'd peel off and eat each layer one at a time. Then our elders would admonish us and tell us to eat it properly - but where's the fun in that! PS: I didn't mind one bit the rounded corners of the mould - those pieces are strictly "the cook's privilege" to sample first!!
In Teochew, we call this steamed cake gao dêng guê 九重餜 I remember eating this cake as a child and I also peeled the cake and ate it layer by layer. I should make such a cake for a good laugh travelling down memory lane. Thank you so much for sharing your recipe. God bless!
I copy almost all your recipe, because my employer's family love to eat cake and kueh, they're so happy now because i can make for them so they don't hv to buy from outside which we're not sure with it's freshness, thanks a lot, your recipe was so easy to follow.
Thank you so much for sharing this!!!❤ Brings me back to my childhood days and now no longer living in S'pore,you've allowed me to relieve it all and it's as good as i remember plus it's homemade too!!!
Love the simplicity and the absence of annoying background music. But the sound you made when you stir the mixture.. it was like someone crushing sand.. I will probably hear it in my sleep tonight!!
Hi, Mr. Michael Lim One of my favourite is kueh lapis and when I peel each layer my memory goes back to my younger days in the 50s where I was staying at Kg Lama Road Railway Quarters, Singapore where I used to buy this kueh from an old Nonya lady for 5 cents at nearby Nelson Road market.I wholeheartedly thank you for painstakingly showing your recipe step by step.I would try making this kueh for my children who also enjoy eating it.Thanks Ratha Krishnan Singapore 🇸🇬
thank you so much for your video..I love the video that is straight forward like yours.. not much chitty chatty introduction and all.. Good job..and keep them coming..I cant wait to try
Hi Michael, I learned a lots of your recipes because I knew it will NEVER disappoint it , thanks for the great video you shared..... love you from Indonesia.
Thank you for your efforts and expertise in sharing all your recipies, helped me a lot in preparing our traditional delicasies of Malaysia and Singapore, please more videos, thank you.
This kueh as same as my mother in law give me. And we call this kue lapis sagu(tapioka).i am from indonesia. Love all your receipt. Good luck michael lim.
This is traditional cake from Indonesia also. I tried this recipe. So good in taste, sweetness and texture. Next I'll try to add lime leaves aroma.. thanks alot Michael..
Dear Michael Lim , Tks for sharing you recipe. I did it yesterday , it was super nice and chewy. Fail proof.😍 Pls share any other kueh recipe for us to explore during Circuit Breaker.
Hi Michael... I've just made this, it tasted great, just like the one from the famous bengawan solo... But my Kueh, the surface wasn't smooth because the batter contained lots of small bubbles..
I like your recipe. The taste and texture is really good. Just that I m very doubtful with bubbles in my mixture comparing with yours in video. I need to scoop out slowly the bubbles before steaming.
Thank you for this recipe.😋 I just made it and it tasted so delicious. 😱😍 My family loves it and it’s a perfect size for my small family. You are an amazing chef. I love your other recipes too, especially the cake rolls, every version of it. 😍🥰
Lapis texture looks perfect n nice.. Remembering childhood days, peeling off piece by piece to eat.. Any suggestion of natural ingredients to supplement the colour for each layer..?
I always go to pasar malam in singapore to get this n the other chinese authentic kueh kueh.. Thanx for showing how to make this on ur own home n thanx for bringing my childhood memory back... How about ang ku kueh michael?
Thank you for this recipe. Looking very tasty I will try to make this. When I was little (born in South Sumatra) we used to have this kue for afternoon snack with tea. Terima kasih Michael!
Hi Michael, thank you for sharing your recipes. It is clear, simple and great portion size . You are such an inspiration. I have followed your recipe and made some yummy food. Thank you :D
Michael thanks for the reply yes is define soft you are right I think is the flour may i know what brand of the tapioca flour n the rice flour you are using Thank You
Hi Michael, In the future and if you have time.... Please make this cake with mungbean in between the layers, I would love to learn to make it with your method. Thanks you very much! 💜
Just the right color n texture I'm used to eating and seeing since young! I'm surprised there's so many variations of kueh lapis! In Singapore I only saw two type, one is this n the other one is darker in color and slimy-ier in texture! Thanks for making this video Michael! Sg from US!
tried your kueh lapis recipe it's genuine KUEH lapis in terms if TEXTURE n Very very Q compatible with BA ..AWAN SO.. better than my lessons I've attended with other instructor
it's so tasty 3 days in a row I'm making it now still steaming the layers Thank you for sharing your recipes Will try out your chiffon recipes n sponge too
Wish you can share some pics of your kuih. Would love to see your successful story. If is not a hassle for you, please post some pics on my facebook page. Much appreciated. 😊Many greetings.
Absolutely, it would be helpful to know the size of your container because I would like to try it too. All my my round pans are either 9 or 11 inches....please!!!!
Looking at the amount if liquid used in his recipe, I would say it will fit any 15x15square or 16round one nicely. If you use baking tin, make sure to grease it with a thin layer of neutral vegetable oil (like soy/palm cooking oik), I'd say if you use coconut oil to grease your baking tin, it will complement the entire kuih lapis taste. Just make sure not to overgrease it. And allow the steam to dissipate a little before adding the next layer, this way your layers will stick really well. I really love this recipe. Like all traditional Asian Nyonya Kuih, the ingredients are so simple and only a handful, but techniques used for every single one is totally different that same humble rice flour will make into this kuih lapis, kuih talam, kuih salat, kuih cucur goreng, bubur sumsum, cendol, etc. Truly the wisdom of our elders should be preserved!
oh michael is a great job!!!! tell me pleasse, could I bake this dessert??? I mean on surface or in middle of bread, doen't it melt???? pleasse answer me, 'cause I NEED TO KNOW IT, FOR A baking kings bread.................
Hi Michael, thanks for the video showing, the kuih turns out soft and chewy. Btw, just wondering if the coconut milk is referred to the thick santan or just the light coconut. Am thinking of reducing the 150ml thick coconut with the mixture of 150ml water, do you think it will work?
Thks Michael. Have been looking for Kueh Lapis authentic recipe. thks for your great video. Hope it comes out as good as yours. Yours look exactly like the ones we used to buy in Singapore. Even the oily look and most of all when you separated the slices. Made me think of my daughter who just adores it and used to separate hers like you doing at the end to eat her kueh. I will add to this comments after i make it and let you know how it turned out. Hello from Canada. Yoiur video is crisp, to the point, and so clean. the whole video was so relaxing to watch. I am hoping mine turns out atleast half decent. will update my msg after i make it. thks for your meticulous video
It is so nice, i like this kind of cake very much, we have it in Vietnam, but we used to make only 3 layers: coconut, mung bean and pandan . Can I give a tip that you should wrap your knife with plastic before cutting, it is easier, you can try when you make this cake again. Thank you for all your recipes, I am learning from you.
I mean I have no words to do the justice with the kind off hardwork you do, 😍I also create food recipes so I can relate the extent of pasion and sweat u put into these kind of videos ❤️perfection on another level 😘😘biggest admirer of yours😎 Love from Apron Diaries
Dankje wel Michael Lim, ik zal deze recept proberen. Je woont in België, trouwens Waar kom je vandaan eigenlijk ? (Singapore, Malaysie, Hong Kong of uit Indonesië ?). Alvast bedankt Michael en groetjes uit Nederland.
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Hi.I am a house wife.In free times see videos about FOOD and how to make kuih all.When i started deeing ur videos i am be ur fan.Futhermore ur tips are very simple.....tq
I used to eat this as a kid. I'd seperate and nibble on each colour once by one. Now as a mum, I made this for my 3 year old who was fascinated to pull the colours apart and eat each strip separately. Great snack!
Yeah, layer by layer's the correct technique for kueh lapis. Eating it all at once means shortening your lifespan according to superstition 😅😂😅
Tq Chef.... Salam dari Putrajaya. Saya dah buat, mmg sedap. Kuih lapis kenyal seperti ini dah lama saya cari resepi. Akhirnya jumpa resepi dari chef. Tq Chef, saya dah cuba mmg sedap. 100% rasa terbaik...
Sekali coba langsung jadi sesuai dengan yang ku harapkan, di pasar bawah pk baru kue ini banyak di jual, memang kue kesukaan ku , Terima kasih Mr Liem aku sudah bisa buat nih kue!
Hasil nya bagaimana Bu' kenyal, sedikit keras atau bagaimana?
@@juandajoe3266 aduh maaf terlambat balas, hasilnya sangat pas, kenyal kenyal lembut, pokoknya masak percis seperti instruksinya pasti mantap! Keren!
Terima kasih atas jawabannya
@@juandajoe3266 sama sama, semoga sukses!
@@lasmiansihombing8331 kaka wadahnya ukuran brp?
I am Malaysin... i love kuih lapis. This kuih and Seri Muka was the most my favourite kuih. Thanks to you Mr (may i)....
for positive person only... keep sharing and be united through something.
Let giving love otherwise hatred.
PEACE.. LOVE U ALL
P
made this today and its so good. Thank you Michael, thank you for the easy to use recipe.
After 24 hours, still soft and chewy, so good
hi michael... i love it when u peel the layers... it reminds me so much of how as a kid.. peeling the layers is the way to eat this much-loved kuih. excellent video - clear n no fuss. thanks for sharing with us.
You are welcome. 😊
yeh exactly. Pleasant memories of singapore. Miss Singapore food. we live in canada. I am a good cook so i mae lots of singaporean food.
Why is my lapis too soft. Should I add more rice flour or tapioca flour? Pls advise
It brings back childhood memories of "kow ting kueh" (nine-layer cake) from the market, and as children, we'd peel off and eat each layer one at a time. Then our elders would admonish us and tell us to eat it properly - but where's the fun in that!
PS: I didn't mind one bit the rounded corners of the mould - those pieces are strictly "the cook's privilege" to sample first!!
Hahaha, I used to do that when i was young, eating a layer at a time. 😊
Kow ting kueh sounds Hokian (Southern part of China)
In Teochew, we call this steamed cake gao dêng guê 九重餜
I remember eating this cake as a child and I also peeled the cake and ate it layer by layer. I should make such a cake for a good laugh travelling down memory lane.
Thank you so much for sharing your recipe. God bless!
@@michaellim ¹
The best kuih lapis i have seen..very2 soft n beautiful..good job chef n tq for the recipe
I copy almost all your recipe, because my employer's family love to eat cake and kueh, they're so happy now because i can make for them so they don't hv to buy from outside which we're not sure with it's freshness, thanks a lot, your recipe was so easy to follow.
Thanks for your kind words. 😊
Thank you so much for sharing this!!!❤
Brings me back to my childhood days and now no longer living in S'pore,you've allowed me to relieve it all and it's as good as i remember plus it's homemade too!!!
My favorite Kueh lapis.Thanks Michael for sharing your recipe.Everytime when thinking of eating Kueh lapis,your recipe comes right to my mind.👍👍👍👍👍👍👍
Love the simplicity and the absence of annoying background music. But the sound you made when you stir the mixture.. it was like someone crushing sand.. I will probably hear it in my sleep tonight!!
Hi, Mr. Michael Lim One of my favourite is kueh lapis and when I peel each layer my memory goes back to my younger days in the 50s where I was staying at Kg Lama Road Railway Quarters, Singapore where I used to buy this kueh from an old Nonya lady for 5 cents at nearby Nelson Road market.I wholeheartedly thank you for painstakingly showing your recipe step by step.I would try making this kueh for my children who also enjoy eating it.Thanks Ratha Krishnan Singapore 🇸🇬
I wish lots of success. 😊
Hi!Im also frm Kg.Lama.Du know the shophouses.I use to live there.Ar u frm S.T.C.?
Hi!Ar u frm S
T.C.
Our area Kg.Bahru n Lama was famous fr its food.
Mksh utk resepnya.. Semoga sllu barokah krn sdh membagi ilmu.. Aamiin
thank you so much for your video..I love the video that is straight forward like yours.. not much chitty chatty introduction and all.. Good job..and keep them coming..I cant wait to try
Deby Yong
I love this and I can't wait to make it. Thanks for the recipe Michael.
Michael Lim, I love the way you show the making , no nonsense, no wasting words , just do it well and clean. Keep it up!
Agreed.
Hi Michael, I made it today. It went out perfect. So delicious. Thanks for sharring. God bless you. Greets from Holland. Stay safe.
Hi Michael, I learned a lots of your recipes because I knew it will NEVER disappoint it , thanks for the great video you shared..... love you from Indonesia.
Oh man I've been trying to find this ever since I had it from a food stall in London. I'm so happy now and will be making this ASAP!
You made it look extremely simple
THANKYOU MICHAEL.
Thank you for sharing it looks very delicious
Thank you for your efforts and expertise in sharing all your recipies, helped me a lot in preparing our traditional delicasies of Malaysia and Singapore, please more videos, thank you.
You're are welcome Dee Gill. 😊
Michael Lim remind me in1999..when i was working in tampines.me and mdm working in factory making that kue lapis....i miss that time..
Michael Lim please opload more videos please please please please
Dee Gill Ee🍘🍘🍘🍘
agnes menon
??? Innarek?
The way u make it looks simple and genuine. Thaaaanks for the video
Hi Michael,Have tried many recipes, but still prefer yours. Thanks for sharing.
me 2
This kueh as same as my mother in law give me. And we call this kue lapis sagu(tapioka).i am from indonesia. Love all your receipt. Good luck michael lim.
Thanks for the great recipe. I made it yesterday and finished in no time. I made it again today 😊
☺️☺️
This is traditional cake from Indonesia also. I tried this recipe. So good in taste, sweetness and texture. Next I'll try to add lime leaves aroma.. thanks alot Michael..
Yes, originally it's Indonesian.
paling bagus potong kue ini pake benang 👍😉 .. cara turun temurun
Heni Steenvoorden D
Mooi
Finally found this simple recipe. I made it this afternoon. And this is really wht i want😁. Thank you Michael Lim😊
Hi Michael! I made it and my husband loved it 😊 thankyou so much!
You are welcome. 😊
Dear Michael Lim ,
Tks for sharing you recipe.
I did it yesterday , it was super nice and chewy.
Fail proof.😍
Pls share any other kueh recipe for us to explore during Circuit Breaker.
memang asli kue dari Indonesia. kenapa yeah ada yg gk rela?! Indonesia sangat kreatif jajanan pasar sodara Ku
wow ....nyamy . ........it's my favorite food.......👍👍👍👍👍👍👍👍
Used your recipe and made the best kueh kueh ever on my first attempt. Sticky and chewy and so yummy. Thank you so much, Michael.
Thanks for the feedback. I am gonna try it. I am from Canada but lived in singapore so loe Kueh lapis. looking fwd to making it. thks
Its very pretty seeing all the layers in so many colors. In vietnam, we call it bánh da lợn and its usually in pandan and mung bean layers.
Hmmmm I like that dessert very m7ch. 😊
thanks for the tip on the microwave safe plastic container, made all the difference to getting that smooth kueh surface
Wow! I just tried, it is unbelievable good👍👍😋😋simple and easy to follow, the best recipe! Thank you very much🌻🌻
Trmksh SDH brbsgi resebnya ,akn sya coba utk ide jualan smg brhasil amiin.sehat slalu ya kak .ERUS brkarya.
Hi Michael... I've just made this, it tasted great, just like the one from the famous bengawan solo... But my Kueh, the surface wasn't smooth because the batter contained lots of small bubbles..
I like your recipe. The taste and texture is really good. Just that I m very doubtful with bubbles in my mixture comparing with yours in video. I need to scoop out slowly the bubbles before steaming.
I just made this kuih. So so yummy. I reduced my sugar to 140g as I like it less sweet.
Wow! I love these thank you Michael- will make this soon 🙏
Maybe singapore food cannot be compared with malaysia, but what is important a very clean healthy enviroment. Hats off.
Thank you for this recipe.😋 I just made it and it tasted so delicious. 😱😍 My family loves it and it’s a perfect size for my small family. You are an amazing chef. I love your other recipes too, especially the cake rolls, every version of it. 😍🥰
Eiruis😋
Jdjeis
Sjeke
Siek
Isieye
Ini kue lapis dari. Indonesia... Mantaaapp
Very nice! I wonder you steam in high or medium or low heat...? Thanks
Lapis texture looks perfect n nice.. Remembering childhood days, peeling off piece by piece to eat.. Any suggestion of natural ingredients to supplement the colour for each layer..?
I love it ! My husband lives in Singapore. So, when I go to visit I always buy some .
Thank you Michael Lim for the recipe.
I want to try this....May I know what is the container you use to steam the lapis? Thks
I try many recipes but your recipes is the best sir thanks so much my boss like it
Delicious kueh kueh, well present and taste should be super. I like it and keep it in the picture.
Yes, i'm like it...thanks for your recipe....😍😍😍
Ohw no.....
i miss singapore
😢😢😢😢😢
btw thanks
love it
OMG this is my favourite kueh ever!
glad I found this easy-to-follow recipe video! I'm actually crying (Being away from home is tough X'D)
Love the way you cooking, so easy to follow n i've tried n never failed..👍👍👍
I always go to pasar malam in singapore to get this n the other chinese authentic kueh kueh.. Thanx for showing how to make this on ur own home n thanx for bringing my childhood memory back... How about ang ku kueh michael?
Unfortunately, I can't find the Ang ku kueh mold here in belgium. 😦
so how u find panda essence
aliexpress ?
sy mau cb membuatny bsk...hehehe...bikin ngiler...dech...favoriteku lapis...
Thanks for your skills ...I have to try .simple n easy ...
Anytime I mix something by hand it goes everywhere... Well done!
Tq adek resep nya .pasti sedap btl nie .semoga sukses ya .sehat selalu .
like mostly ur recipies vedic. easy ,fast n great taste too. tq
Thanks for sharing. You doing awesome job
I will try try this it looks yummy.you're doing it so neat. Thanks Michael for your recipes
You are welcome. 😊
Tunjuk cara yg mudah. I love it
Thank you for this recipe. Looking very tasty I will try to make this. When I was little (born in South Sumatra) we used to have this kue for afternoon snack with tea. Terima kasih Michael!
You are very welcome Jade.😊
Hi Michael. Thanks for the simple, easy and tasty recipe.
Thank you Mike ,going to try it .
It’s very addictive.
Yummy,this is same lapis in my country,,i like it 👍
Hi Michael, thank you for sharing your recipes. It is clear, simple and great portion size . You are such an inspiration. I have followed your recipe and made some yummy food. Thank you :D
Michael thanks for the reply yes is define soft you are right I think is the flour may i know what brand of the tapioca flour n the rice flour you are using
Thank You
Erawan brand, product of Thailand.
Bravo professionnel ton travail merci pour tes magnifique recettes
You are welcome. 😊
Michael Lim hi can i know if we can use glutinous rice flour?
I made it. Its sooo yummy..tq for sharing.
try to wrap some platic foil around your knife . its easier to cut the Kueh Lapis.
Hi, new friend here frm perth, great recipe and thanks for sharing 😊🤝👍
We, my 8 yo doter n I made it at 1st trial with ur recipe!
So sticky n sedaplicious
Thank you
I am glad you and your daughter enjoyed it. 😃
cantik, sedap, mantap kue kesukaan saya semsa kecil.
Hi Michael,
In the future and if you have time.... Please make this cake with mungbean in between the layers, I would love to learn to make it with your method. Thanks you very much! 💜
Just the right color n texture I'm used to eating and seeing since young! I'm surprised there's so many variations of kueh lapis! In Singapore I only saw two type, one is this n the other one is darker in color and slimy-ier in texture!
Thanks for making this video Michael!
Sg from US!
You are welcome. Many greetings from Belgium. 😊
I love your kooking its always spoton thank you sir 🙏💐
hi mr michael lim I tried your kuih lapis recipe it turns very well thank you very much mr Michael for the recipe
You are very welcome. I am glad you like it. 😊
Hi I am from Indonesia. I like this cake.
Thank You Very much for this recipe. Michael.
Your recipe were truly amazing❤️❤️❤️
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Izizkeir🇦🇺
Shrjekusi🇦🇿🚩🇧🇧🇦🇽🇦🇮🇦🇪🇦🇺
tried your kueh lapis recipe it's genuine KUEH lapis in terms if TEXTURE n Very very Q
compatible with BA ..AWAN SO..
better than my lessons I've attended with other instructor
Thank you, your compliment meant a lot. 😊
it's so tasty 3 days in a row I'm making it
now still steaming the layers
Thank you for sharing your recipes
Will try out your chiffon recipes n sponge too
Wish you can share some pics of your kuih. Would love to see your successful story. If is not a hassle for you, please post some pics on my facebook page. Much appreciated. 😊Many greetings.
Sebastian Tan china
Sebastian Tan q
Hi..
May I know what size of container used?
Can i use baking tin instead?
Absolutely,
it would be helpful to know the size of your container because I would like to try it too. All my my round pans are either 9 or 11 inches....please!!!!
Looking at the amount if liquid used in his recipe, I would say it will fit any 15x15square or 16round one nicely.
If you use baking tin, make sure to grease it with a thin layer of neutral vegetable oil (like soy/palm cooking oik), I'd say if you use coconut oil to grease your baking tin, it will complement the entire kuih lapis taste.
Just make sure not to overgrease it. And allow the steam to dissipate a little before adding the next layer, this way your layers will stick really well.
I really love this recipe.
Like all traditional Asian Nyonya Kuih, the ingredients are so simple and only a handful, but techniques used for every single one is totally different that same humble rice flour will make into this kuih lapis, kuih talam, kuih salat, kuih cucur goreng, bubur sumsum, cendol, etc. Truly the wisdom of our elders should be preserved!
His container is probably about 4 inches x 6 inches. I made it with a 9"x9" baking pan. I needed to double the recipe.
@@sayang3074 if u use 9inch tray, just double the amount.
oh michael is a great job!!!! tell me pleasse, could I bake this dessert??? I mean on surface or in middle of bread, doen't it melt???? pleasse answer me, 'cause I NEED TO KNOW IT, FOR A baking kings bread.................
Hi Michael, thanks for the video showing, the kuih turns out soft and chewy. Btw, just wondering if the coconut milk is referred to the thick santan or just the light coconut. Am thinking of reducing the 150ml thick coconut with the mixture of 150ml water, do you think it will work?
I am Malaysian. Thanks chef for sharing this recipe,
Thks Michael. Have been looking for Kueh Lapis authentic recipe. thks for your great video. Hope it comes out as good as yours. Yours look exactly like the ones we used to buy in Singapore. Even the oily look and most of all when you separated the slices. Made me think of my daughter who just adores it and used to separate hers like you doing at the end to eat her kueh. I will add to this comments after i make it and let you know how it turned out. Hello from Canada.
Yoiur video is crisp, to the point, and so clean. the whole video was so relaxing to watch. I am hoping mine turns out atleast half decent. will update my msg after i make it. thks for your meticulous video
loves this kuih and been subscribing yr vdeo... all tutorial is easy to understand. great job
ما أجملها و ألذها!!!!!. ..تسلم الايادي .
Thank you. 😊
Delicious Kue lapis , you're creative guy
So beautiful ! What colours you used ? Thanks so much .
Wow very nice, perfectly made, I'm going to try that.
Thank u for sharing. Sir wat oil u use for applying oil on the kuih
Just flavourless vegetable oil.
Thank you for all the videos you post. I will definitely try this!
You are welcome Mathew. 😊
It,s very very and very yummy.... can’t wait to make it 🤤😋
It is so nice, i like this kind of cake very much, we have it in Vietnam, but we used to make only 3 layers: coconut, mung bean and pandan . Can I give a tip that you should wrap your knife with plastic before cutting, it is easier, you can try when you make this cake again. Thank you for all your recipes, I am learning from you.
Thi Gam Le using a plastic knife (the kind from take_aways) also works and glides well but needs a bit of greasing too
Thi Gam Lel
I mean I have no words to do the justice with the kind off hardwork you do, 😍I also create food recipes so I can relate the extent of pasion and sweat u put into these kind of videos ❤️perfection on another level 😘😘biggest admirer of yours😎
Love from Apron Diaries
Nice color.....omg..the amazing kueh..this is also famouse in surabaya.
Soffi Yumna
Dankje wel Michael Lim, ik zal deze recept proberen. Je woont in België, trouwens Waar kom je vandaan eigenlijk ? (Singapore, Malaysie, Hong Kong of uit Indonesië ?). Alvast bedankt Michael en groetjes uit Nederland.
Hello Netherlands, yes I live in belgium and I am originally from singapore. Many greetings to you. 😊