Egg Tarts Coconut Spring Rolls Chinese Rice cake and Popiah

Egg Tart Kuching

Breakfast in Kuching with Egg Tarts Coconut Spring Rolls Chinese Rice cake and Popiah

Today is the Month 6th 1st day of lunar calendar! (六月廿一) Buddhism practice every 1st and 15th of the lunar calendar a vegetarian day.

Today we going have something meatless.

Egg Tarts

I missed the Egg Tarts from Macau and I am so regret that I only buy one box before I depart Macau. Oh God! the deliciousness can still make me mouthwatering. (all the time)

Egg Tart Kuching

Coconut Springroll

Rice Cake

Popiah

All these foods are good for vegetarian – personally I think popiah is the best food.

So I hope you will enjoy your breakfast today.

Sent from my iPad

11 responses to “Egg Tarts Coconut Spring Rolls Chinese Rice cake and Popiah”

    • Lily, >_<

      want to join me for Durian Puff? Yum Yum 🙂

      It's hard to find a really good Popiah I tell you! Of all the places I had, only one place that top the best taste and texture!

      Happy weekend 😀

  2. The spring rolls and egg tarts look delicious, Netster. So many foods that you have I’ve never even seen. Thanks for sharing the pictures. 🙂

    • I’m so happy to bring you more foods to the screen! I wish it was table hahahaha at least you can taste them 🙂

      Btw, you have never tried egg tarts? you must be kidding me… I thought it was suppose to be a western food? NO? Will check wiki! hahahhaa

      Cheers Daisy!

  3. What about Roti Canai roll into Portugese Tart Because this recipe got
    Frozen Instant Prata it got 2flavours – one is Portugese and the other is
    Indian Something U cannot find in Hongkong nor Macau
    Something New Happy Eating and Enjoy………

    Quick & Easy Portuguese Egg Tarts
    (makes 6 pieces)

    3 pieces of frozen instant prata
    1/4 cup sugar
    1/4 cup milk
    1/4 cup whipping cream
    3 egg yolks
    1 tsp vanilla essence

    1.Preheat oven to 220C.
    2.Cut each piece of frozen prata into two. Fold and press each half into a muffin hole.
    3.Beat sugar, milk, whipping cream, yolks and vanilla essence until all of the sugar has dissolved. It should thicken, and look almost white.
    4.Pour the egg mixture into each of the prata ‘cup’, filling about 2/3 full.
    5.Bake at 220C for 20-25mins.

    • Hello Ms. Town,

      I think I should ask my gf to try making the Kueh Sarlat 🙂 I have always love the coconuts taste and smell. Taste so good I can eat it daily! only problem with coconuts maybe.. I’ll be so fat!

      I will also try ask my gf to do the egg tarts! hahahahaha

      🙂

  4. Hello Netster
    So U love to eat the Pulut This kind of kueh in Malay is known as “Kueh Sarlat” and here is your recipe What about a Pulut Party Here it goes … and Enjoy…………… Happy Eating

    Ingredients for Pulut:

    600g glutinous rice
    300ml thin coconut milk
    150ml thick coconut milk
    2 tsp sugar
    1 tsp salt
    2 pandan leaves

    Method:

    1. Wash and soak glutinous rice overnight. Drain and place rice in a steaming tray, top with pandan leaves and steam over high heat for 15 minutes.
    2. Add 300ml thin coconut milk to steamed rice, mix well and steam for another 10 minutes. Add the thick coconut milk, mix well then sprinkle rice with some blue colouring and steam for a further 5 minutes.
    3. Line the bottom of a 28 cm round tray with banana leaf. Transfer steamed rice to tray and press rice down firmly with a piece of banana leaf or a plastic spatula. Steam tray of glutinous rice over boiling water for 15 minutes before adding the custard topping.

    Custard Topping:
    10 eggs
    450g castor sugar
    500ml thick coconut milk
    6 level tbsp plain flour
    1 level tbsp rice flour
    1/4 tsp salt
    2 tbsp pandan juice
    1 tsp apple green colouring

    Method:

    1. Stir eggs with sugar till sugar dissolves and strain into a double boiler.
    2. Sift rice flour and plain flour into a big bowl, add coconut milk gradually and mix to a smooth batter then strain into the egg mixture. Add salt, pandan juice and green colouring and stir well.
    3. Stir mixture over a pot of boiling water till it coats the back of a wooden spoon. Pour custard onto steamed glutinous rice, cover and steam over moderately high heat for 15 minutes.
    4. Reduce heat to low and continue to steam for another 1/2 hour or till a small stick comes out clean when inserted into the centre of the custard. Remove and place tray on a wire rack to cool completely before cutting.

  5. I loveeeee egg tarts!! the best one I had was in HK! the ones sold in the streets are the best.
    my mom brought some some HK for me but they were from the airport. not the same =(
    ok gonna try the ones from Macau next time I go there! 😀
    gosh you always make me hungry with those food pics!

    • You really need to try the one in Macau! Can’t believe I’m saying this LOL.

      Sorry to make you hungry again 🙂

      The one in “Ma Chu Miao” is the best but actually the one inside casino is also good! MKL wrote an extensive post about it can check it out.

      Hug hug

      –> MKL, we should go there one more time and eat the Egg tarts just like in your post! So when are we going?

    • Really miss Macau egg tarts right hehhehee 🙂

      Maybe I should fly direct to get the egg tarts should AirAsia still flight Kuching – Macau! :p