Never would I imagined making my own bakkwa until my good friend showed me how when I visited her in Sydney several years ago. From then on, I never buy bakkwa from the store anymore. I love Bakkwa; I find it so versatile, you can chopped it and put in your fried rice or in steamed glutinous rice or even in bread. I loved it best in my sandwiches.
Refer here for recipe.
I'm submitting this post to the Bake Along event hosted by
Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings
and the theme is 'Chinese New Year Cookies'
I am also submitting this post to Aspiring Bakers #39:
CNY Rock and Roll! (Jan 2014) hosted by Food Playground