ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: I think it's not the recipe I wanted..

Misc.

Dear Scarlet,

I have just tired the recipe you gave me. I think it's not the one I am looking for. The recipe you gave me made a soft, liquid like custard. However, the one I am searching for is more a solid kind. I don't know how to describe it. But it has the texture like the red bean paste in the cans that you can buy in the Asian grocery stores. It's more of a custard paste, not so much water/liquid in it. I think it's to do with the way Chinese making their pastry? It's different from the western type for sure. The one you gave me is used in a pie or flan if I am not mistaken. But thanks for your trouble anyway... If you do have such custard paste recipe, please let me know. I really would like to make the buns for mu husband.

Thanks again,
Michelle


MsgID: 032373
Shared by: Michelle
In reply to: Recipe: FILLINGS FOR CUSTARD BUN
Board: International Recipes at Recipelink.com
  • Read Replies (12)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Carrots and Turnips
  • CARROTS AND TURNIPS Peel carrots and turnips. Cut turnips in half and each half into thirds. Cut carrots in to the same length as the turnips. Trim each piece in to an oblong shape. Place the carrots in a skillet wi...
  • German Chocolate Bread (bread machine)
  • GERMAN CHOCOLATE BREAD FOR A 1 POUND LOAF: 2/3 cup milk 1 egg 1 tbsp margarine or butter 1 1/3 cups bread flour 2/3 cup whole wheat flour 2 tbsp brown sugar 4 tsp unsweetened cocoa...
  • Almond Pistachio Chewies (using almond paste)
  • ALMOND PISTACHIO CHEWIES "Similar to Italian pignoli cookies, these chewy treats have a bright and refreshing flavor from the lemon zest and a crunch from the crushed pistachios." ...
ADVERTISEMENT
  • Entenmann's Pound Cake (copycat) (not fat-free)
  • ENTENMANN'S POUND CAKE (copycat) 1/2 pound butter, softened 2 cups powdered sugar 3 large eggs 1 2/3 cups all purpose flour 1 tablespoon vanilla extract (or lemon extract) Preheat oven to 325 degrees F. Spray an 8 1/...
  • Jack Astor's Crab Dip - 4 Copycat Recipes
  • SHRIMP AND CRAB DIP LIKE JACK ASTOR'S (copycat recipe) "I used to work at Jack Astor's and this dip was one of their best selling appetizers. This is great for parties and simple to make." - Giovanna Luvs Disney 1 me...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: I think it's not the recipe I wanted..
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!