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Yes, butter here is certainly different from that we can get in S'pore. It is funny how I find myself exploring any Asian gorcery shop I come across -- looking for pandan leaves/flavouring etc. I have not tried to make Kueh Lapis for a number of years now. The last time I did, the cake emerged some 1 1/2" thick only. I am not sure where I went wrong. Do you have a recipe handy to post?
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