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25
Easy
Published 2005
Like Ginger Egg Tarts (Keong Zap Dan Tat), the crust for these tarts is made using two types of dough to create a flaky pastry. The first dough is a water-based dough called “soei pei” (water skin) while the second dough is a rich oil-based dough called “yao sum” (oily centre).
Desiccated coconut | |
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