Kawaii~neh!: Funkay Yummeh Candylicious Pretty

Today's an excellent makan day. My mum made 'di-eh piang' (Foochow), a deep-fried soybean kuih. It is made from mushed soybeans that have been soaked for 6-8 hours, with a type of long green spring-onion-like leaves called 'jiu chai' in Chinese, added to give it its characteristic 'di-eh piang' smell.

I helped fry them. :P

A good 'di-eh piang' will puff up when fried, resulting in a hollow center. The secret to this cute little puffy kuih is - don't put too much batter for one kuih. :D

How to make the batter?

250g soy beans, soaked for 6-8 hours
500g rice flour
some 'jiu chai' (estimate for yourself how much you want to put in), cut into approx. 1-inch lengths

1. Blend the soaked soy beans with enough water to cover the beans up to 1 inch above their level in the blender.

2. Transfer the blended beans to a large mixing bowl/container and add the rice flour. Mix well. Add some water is the batter is too 'thick'. It's very hard to say how much water to add - you'll have to judge for yourself. But I can say, a runnier batter will result in a nicer-looking 'di-eh' piang that puffs up beautifully.

3. Add the leaves, salt and MSG (monosodium glutamate or more commonly known as ajinomoto :D) to taste. Again, here it's hard to give a numerical amount - you'll have to judge for yourself, and taste the batter *though I never will do that!*.

While us ladies (me, my mum, sis and aunt) were enjoying the 'di-eh piang's, my dad arrived home for lunch. He brought with him 18 pieces of eggy custard goodness. :D

Gift from his customer. :D We are happy egg-tarts-eating ladies. :D

Aaaannd.... another sparkly bright embellished felt cuff bracelet. Initially, I intended to use only the polymer clay floral beads (from a swap), but I makin sew, I tambah makin banyak stuff to it. T-T