I tried this in Singapore and thought it looked like a typical highly coloured dessert popular in Singapore and Malaysia. However, my friends from Vietnam and The Philippines said the same dish is also popular in their countries.
Before I tried it I avoided it thinking it would be similar to highly sugared desserts a cross between jelly and wine gums. However, it was more like blancmange. Not as sugary as I had expected.
It looks like it should be simple. I cannot find a recipe which does not involve lots of ingredients and time.
Angela Lansbury
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