This Thai style sweet sour chilli is good to have as a dipping sauce, marination for BBQ, or simply drizzle it on top of fried fish. This is not a very spicy paste , suitable for those who like to have a glimpse of spicy food but couldn't stand the burning sensation on the tongue. If you love it more spicy, feels free to add more chillies!

This is freshly blended, you can still see those bubbles in the paste!

Thai Style Sweet Sour Chilli Paste

Ingredients

• 3 stalks lemongrass, take only the white tender bulb, chopped
• 1.5 inch by 1 inch galangal
• 5 cloves garlic
• 2 red chillies （or 1 red chilli and 2 bird's eye chilli if you prefer spicier taste)
• 2 shallots
• 2 spring onions
• 1 tbsp cooking oil
• 4g shrimp paste / belacan
• 80ml ml lime juice
• 1 tbsp sugar
• 3 tbsp fish sauce
• 6 bunches coriander leaves and stalks, chopped

Cooking Directions

1. Blend all ingredients (except coriander leaves) in a blender/food processor.
2. Heat up a pan, let the paste simmer for 3 minutes.
3. Add in chopped coriander leaves and stalks and simmer for another 30 seconds.

材料

• 3 支 香茅（白色部分），切碎
• 1.5 寸 蓝姜
• 5 瓣 蒜头
• 2 条 红辣椒 （或1条红辣椒加2条小辣椒）
• 2 粒 小葱头
• 2 支青葱
• 1 汤匙 食油
• 4 克 马来煎
• 80 毫升青泞汁
• 1 汤匙糖
• 3 汤匙 鱼露
• 半杯 香菜切碎

做法

1. 将所有材料（除了香菜）放入搅拌器搅碎。
2. 热锅，将（1）稍微煮大约三分钟。
3. 加入香菜，再煮上大约30秒，熄火。

It had been a while since the last time I prepared spicy dish. We started to miss those hot tingling sensation on the tongue that get all your sweat glands working hard. Yes, more sweat, more 'shiok', more addictive! I always ended up with sausages lips (lips so swollen until look like the shape of sausages) after finishing any worthy mentioned sambal.

This pungent, sweet, sour and hot sambal is best served with a bowl of piping hot rice. If you happen to be preparing nasi lemak, this is the prefect accompaniment that you could ever get. With this sambal alone, it is enough to get you finish up a whole bowl of rice and still asking for more.

In Singapore, chilli/ sambal are usually served free from almost every restaurant that you are dining at. Sometimes, the taste of the sambal can become the main attraction of the restaurant.

Are you aware that spiciness levels can be measured? A Scoville scale is used to show the pungency (spicy heat) level of chilli peppers, reflected in Scoville heat units, a function of capsaicin concentration. Are you ready to challenge (or rather, get tortured by??) the chilli pepper at the top of the list yet? That is assuming if you could get a hand on it!

Homemade Special Sambal

Ingredients

• 25g dried chillies, deseeded and soaked for an hour
• 40g dried shrimp, washed
• 4g belacan (shrimp paste)
• 6 shallots, sliced and fried until crispy
• 1 tbsp sugar
• 70g assam (the weight shown is seed inclusive), discard the seed and dissolve in 3/4 cup water
• 1 onion, sliced
• 1 cup ikan bilis (dried anchovy), washed, dried, and fried until crispy
• 5 tbsp cooking oil

Cooking Directions

1. Drain the dried chillies, and blend the chillies in a food processor. Set aside.
2. Blend the dried shrimp in the food processor.
3. In a pan, heat 3 tablespoons of cooking oil. Add chillies and stir fry until fragrant.
4. In a separate pan, heat 2 tablespoons cooking oil. Add dried shrimp and stir fry until crispy and fragrant.
5. Add the dried shrimp, belacan, shallot, sugar and assam juice into (3). Simmer for 2 minutes.
6. Add slice onion and simmer for another 5 minutes.
7. Serve hot. Add crispy fried ikan bilis just before serving.

秘制山芭

主料

• 25克干辣椒去籽，浸泡一小时
• 40克虾米，洗净
• 4克马来栈
• 6葱，切片油炸酥脆为止
• 1汤匙糖
• 阿萨姆70克（显示的重量为含种子重量），丢弃种子，并溶于3/4杯水
• 1个洋葱，切片
• 1杯江鱼仔，洗净，油炸酥脆为止
• 5汤匙食用油

做法

1. 把浸泡辣椒干的水倒掉，辣椒干用搅拌器搅成泥。搁置。
2. 虾米用搅拌器打碎。
3. 取一个锅，热3汤匙油。加入辣椒翻炒爆香。
4. 再取一个锅，烧热2汤匙食用油。加入虾米煸炒至酥脆香。
5. 把虾米，马来栈，葱，糖和阿萨姆汁倒入（3）。文火煮2分钟。
6. 添加洋葱片，煮5分钟。
7. 趁热享用。在食用前加入香酥江鱼仔。

What can you do with red bean paste? Red bean pau, red bean pastry, red bean lye water dumpling, red bean pancake... So many choices and I really love to try 'em all, hopefully.

I often find store-bought red bean dessert or pastry too sweet for my liking, so homemade one is just the perfect choice. You get to adjust the sweetness, the texture.... and most importantly, say bye bye to additives. Do you like it coarse (still able to bite down the beans), or you prefer a smooth paste? It is up to you. 

Red Bean Paste

Ingredients

• 250g red beans
• 3/4 cup sugar
• 3 tablespoon oil

Cooking Directions

1. Rinse and soak red bean in water for 2 hours.
2. Bring a pot of water to boil, add in red beans. The water should be around 1 - 2 inch above the beans.
3. Cook the beans until soft enough to be mashed by your fingers, around 1 hour.
4. Turn off the heat and discard the water.
5. Heat a sauce pan, add 3 tablespoon of oil and add in cooked red bean and sugar.
6. Mash the red bean while stirring. Add more water if the paste becomes too dry.
7. Remove from heat once you achieve the consistency desired.
8. If you are not planning to finish the paste all at once, keep the paste frozen in freezer for up to a few months.

* If you prefer a smooth consistency, blend the red bean in blender.

Back then as a child, Duan Wu festival / dragon boat festival / dumpling festival is always a festival that I very much looking forward to. I wasn't really concerned about how the festival came by, all that I had in my mind was 'dumpling, dumpling, dumpling...'. Few weeks ahead the festival, my mom would be busy sourcing and preparing ingredients for dumplings. She would usually made dozens of 'em- ranging from bak chang (dumpling with pork), kee chang / kan sui chang (with or without red bean) to nyonya chang. I wasn't a big eater but I could gulp down 2 bak chang effortlessly. Those dumplings, if not finished, could be kept in freezer and stored for months. Whenever you feel like eating it, simply heat it up and a meal is ready.

Now, perhaps, it is time for my turn to make those delicious dumplings for the family. Afterall, good food are best shared.

If you are interested in the history of the festival, below is the story quoted from Wikipedia:

The story best known in modern China holds that the festival commemorates the death of the poet and minister Qu Yuan of the ancient state of Chu during the Warring States period of the Zhou Dynasty. A cadet member of the Chu royal house, Qu served in high offices. However, when the king decided to ally with the increasingly powerful state of Qin, Qu was banished for opposing the alliance and even accused of treason. During his exile, Qu Yuan wrote a great deal of poetry. Twenty-eight years later, Qin captured Ying, the Chu capital. In despair, Qu Yuan committed suicide by drowning himself in the Miluo River.
It is said that the local people, who admired him, raced out in their boats to save him or at least retrieve his body. This is said to have been the origin of dragon boat races. When his body could not be found, they dropped balls of sticky rice into the river so that the fish would eat them instead of Qu Yuan's body. This is said to be the origin of zong zi (dumpling) 

Source : Wikipedia  

Red bean kee chang/ ki Chang/ kan sui chang
Makes 14 dumplings

Ingredients

• 28-35 bamboo leaves (check that the leaves are unbroken/without holes)
• 28-35 dumpling strings
• 500 g glutinous rice
• 10 g orange-tinted lye
• 250g red bean paste (homemade or store bought)

Cooking Directions

1. Wash and soak bamboo leaves and dumpling string overnight. Weigh the leaves down with something heavy.
2. Place the bamboo leaves in a big pot and fill up water to cover the leaves. Bring the water to boil. Remove and set aside the leaves.
   
   
3. Rinse the glutinous rice with water untill water runs clear. Soak the glutinous rice overnight.
4. Drain glutinous rice.
5. Mix lye with 2 tablespoon of hot water to dissolve it, add to glutinous rice, stir to mix well. Let it sit for an hour.
   
   
   
   
   
6. Secure the bamboo string on a pole or bar (if none of it available, get a helper to hold it while you tying your dumpling)
7. Put 2 bamboo leaves together, fold the leaves as shown.
   
8. Spoon in glutinous rice and spread it on the leaves as shown so that the red bean will not touch the leaves.
   
   
9. Add red bean.
   
   
10. Top with glutinous rice, cover completely and fold the leaves as shown.
    
        
    
    
    
    
    
    
    
    
    
11. Wrap and tie dumplings (have to be tight so that the leaves won't open up during process of cooking.
12. Boil a pot of water enough to cover all dumplings. When the water is boiling, add in the dumplings and cook for 4 hours (or equivalent of 4 hours using your pressure cooker - I cooked 40 minutes on 2nd orange line for WMF pressure cooker).
    
13. Remove dumplings from the water. Leave till cool by hanging it. Place a bowl/plate below as there will be dripping water.
    
    
14. Eat the dumpling as it is or dip it in sugar. For storing, keep in the fridge for several days or freeze it and it can be kept for few months.

I have been thinking of making muffin, procrastination was my only problem. This week, I got 3 boxes of durians from the market place and we were all overdosed with durians. Making durian dessert is a good way to trick and coax my family to finish 'em off. With my new found motivation, I am now whipping up this durian chocolate muffin, right after my durian mochi attempt.

Do you know the muffin man? You don't need to know him to enjoy these delicious muffin. Muffin is one of the easy dessert that doesn't require much time to make. 

Chocolate with durian, I bet this is surely a 'heaty' dessert according to the Chinese definition.

Would you like a bite of it? Not for the faint hearted one...

Durian Chocolate Muffin

Makes 12 muffin

Ingredients

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 egg
• 1 cup plain yogurt
• 1/2 cup milk
• 1/2 cup butter(around 110g), melted
• 1 1/4 cup semisweet chocolate chips
• 3/4 cup durian paste

Cooking Directions

1. Preheat oven 200 degree Celsius, line muffin tray with 12 muffin liners.
2. In a bowl, sift together the flour, sugar, cocoa powder and baking soda. Whisk to combine and set aside.
3. In another bowl, beat egg lightly, add yogurt, milk, melted butter and whisk until smooth.
4. Pour wet ingredient (3) into dry ingredient (2), add 1 cup chocolate chips. Mix until well combine.
5. Fill each muffin cup half way with the batter, spoon in a teaspoon of durian paste, then fill it full with more batter. Sprinkle some chocolate chips on top. Repeat for all the muffin cup.
6. Bake in oven for 20 minutes, or until a toothpick inserted to the middle comes out clean.

Here comes the durian season again! Everywhere I go, I see these spiky thorny fruits that warrant much love and hate. Some people swore by it, but some couldn't even stand the smell of it. How about you?

I was only planning to buy 2 boxes of durian, but the seller was on his mission to persuade me to get 3 boxes. Ends up, I bought 2 boxes and he gave me 1 box for free! Who can resist it, right? So now, I have to think of creative ways to get my family to finish them off!

Durian mochi, yummy yummy!

Durian Mochi
Makes around 12 mochi

Ingredients

• 1 cup glutinous rice flour
• 1/4 sugar
• 3/4 cup milk
• 5 tablespoon durian paste (scrape out from fresh durian)
• a pinch of salt
• some cornstarch/ potato starch for dusting

Cooking Directions

1. In a saucepan, mix the glutinous rice flour, sugar, and milk, and salt together until no visible lump.
2. Over medium low heat, heat up the mixture, keep stirring. It will start to thicken.
   
   
3. Remove from heat once the mixture turn dough-like.
4. Heavily dust a flat surface with cornstarch / potato starch.
5. Move the glutinous rice dough onto the surface. Dust the dough with cornstarch / potato starch, and start rolling it flat.
6. Cut the flatten dough into squares.
   
   
7. On each pieces, place around a teaspoon of durian paste (not too much or else the mochi couldn't close up) and wrap it up. Gently press the edges to seal it up.
   
   
8. Dust the mochi with cornstartch / potato starch.
9. Keep the mochi in the fridge if not consume immediately.

Ingredients

• 糯米粉 一杯
• 糖 1/4 杯
• 牛奶3/4 杯
• 榴莲果肉 5 汤匙
• 盐 适量
• 玉蜀黍粉 适量

Cooking Directions

1. 糯米粉，糖，牛奶 和盐搅拌均匀。
2. 热锅，将（1）的糯米粉糊以中低温加热。要一直搅拌以防烧焦。糯米粉糊受热会开始结成块。
   
   
3. 当糯米粉糊全部变成糯米粉团，将粉团取出。
4. 在一个平面的工作台，撒上玉蜀黍粉（要完全覆盖工作台以防止糯米粉团黏在工作台上）。
5. 将糯米粉团放在平面的工作台上，撒上玉蜀黍粉，滚成大约2-3mm薄片。
6. 切成四角形。
   
   
7. 在每片四角形的面团上放一些榴莲（不可放太多否则面团关不起来），用面团把榴莲包起来。连接口上稍微按压关起。
   
   
8. 在包好的麻曙上撒上玉蜀黍粉。
9. 如果没有立刻食用，请收入冰箱。

QI have never been to France. The best French onion soup that I had ever tried was the one in the States.The consistency of the soup is slightly thicker than those that I usually had, and the soup is topped with a baguette and a blanket of chewy Gruyere Cheese.

The Gruyere cheese is very chewy and stretchy, we almost got choked by it, can you believe it?

The pain of making French onion soup is the process of caramelising the onion (simmer the onion over low heat, keep stirring until the onion turn golden brown). I took almost an hour and a half, and I still think I should have done more. Onion tasted much more fragrant after caramelised.

This recipe is adapted from here with some adjustments on technique and quantity of ingredients.

French Onion Soup

Ingredients

• 100g butter
• 4 onions, thinly sliced
• 1 garlic clove, crushed
• 2 bay leaves
• 1/4 tsp dried thyme
• 1 tsp white sugar
• 2 tbsp all purpose flour
• 2 cup broth (beef or chicken)
• 1.5 tbsp balsamic vinegar
• 1/2 cup red wine/dry white wine/sherry
• 4 slices French baguette
• a pinch of salt and pepper
• 200g swiss cheese / Gruyere/ sharp cheddar, grated

Cooking Directions

1. In a pan, melt butter over medium heat, add onion and stir fry until the onion turn transparent and golden brown ( this will take around 1.5 hour)
2. Add garlic, bay leaves, thyme, sugar, flour, balsamic vinegar and wine, simmer for around 10 minutes.
3. Add stock, bring it to boil and simmer for another 15 minutes.
4. Season with salt and pepper.
5. Preheat oven 180 degree Celsius.
6. Ladle the soup to fill remekins. Top the soup with a piece of baguette and sprinkle some cheese on top.
7. Bake until the cheese melted and slightly brownish, around 15 minutes.

Having a weakness for sour food, tom yum soup had been one of my all time favorites. This hot and sour soup is originated from Thailand and had been popularised around the world. A little bowl of this could warm you up in an instant, and whet your appetite with the refreshing aromatic herbs in the soup.  I could easily gulp down a few bowls of these, so the serving suggestion is merely serving as a guide. 

Don't get taken aback by the long list of ingredients. It is actually a simple dish, not much skill needed and you simply need to put the ingredients together. Many people attribute the success of this dish to the addition of 'prik pao' roasted chilli in oil. I didn't have it on hand and... fine, I am lazy to go around looking for it either. I actually fell back to the last resort (refer to the note below the recipe) and the soup still turns up tasty as ever.

If you love sour soup like me, try it and you will fall in love with it!

Tom Yam Soup

The recipe serves 3

Level of difficulty : Easy

Ingredients

• 3 cup chicken / prawn stock
• 3 stalks lemongrass, cut into 1 inch long
• 2 inch by 2 inch fresh galangal, sliced
• 8 kaffir lime leaves
• 6 chilli padi (bird's eye chilli)
• 2 shallots, sliced
• 12 prawns (shrimp), medium size, deveined, deshelled, tail-on
• Fresh cilantro for garnish
• Pinch of salt

(B)

• 1 tomato, medium size, cut into 8 cubes
• 3 tablespoons fish sauce
• 1 cup straw mushroom, halved
• 6 tablespoons lime juice
• 1 teaspoon sugar
• 2 tablespoons 'prik pao' roasted chilli in oil*

Cooking Directions

1. In a pot, bring chicken broth to a boil. Add lemongrass, galangal, lime leaves, chilli padi and shallots. Turn the heat to medium and simmer for 30 minutes.
2. Add ingredients (B) and simmer for another 5 minutes.
3. Lastly, add in prawns and simmer until the prawns curl up and turn pink (cooked through).
4. Serve hot and garnish with cilantro.

*if you do not have 'prik pao' roasted chilli in oil, you can substitute it with tom yum paste, or thai chilli paste. Last resort? Just heat up 2 tablespoon of oil and stir-fry 1 tablespoon chilli powder until fragrant.

Do you know that during World War 1, It was said that Anzac biscuits were sent by wives to their soldier husbands abroad? Made with mainly rolled oats, flour and desiccated coconut, these biscuits are versatile, filling, nutritious, delicious and do not spoil easily (and of course, made with much love). No wonder it became a perfect choice of food to be brought for long traveling.

Thank goodness that today, we get to enjoy it even though we are not having a war. Anzac biscuits can be made chewy or crispy. My families are obsessed with crispy cookies. This recipe, with the addition of sunflower seeds, will help you to make the ultimate crispy, crumble in the mouth type of Anzac cookies. 

We enjoy every single bits of the cookies, hope you will like it too

Anzac Biscuits with Sunflower Seeds
(Makes around 40 medium size cookies)

Ingredients

• 1 cup rolled oats
• 1 cup plain flour, sifted
• 1 cup brown sugar
• 3/4 cup desiccated coconut
• 1/2 tbsp sunflower seeds
• 1/2 tsp lemon juice
• 125g butter
• 2 tbs golden syrup
• 1/2 tsp bicarbonate of soda
• 1 tbsp boiling water

Cooking Directions

1. In a mixing bowl, mix together oats, sifted flour, sugar, coconut, sunflower seeds and lemon juice.
2. In a sauce pan, heat butter and golden syrup, cook over low heat until melted.
3. Mix bicarbonate of soda with boiling water.
4. Combine together (1), (2), and (3), mix well. The dough will be rather crumbly.
   
5. Preheat oven to 150 degree Celsius.
6. Take spoonfuls of mixture and place on baking sheets. Slightly press down and flatten the cookie dough to firm it up.
   
7. Bake in the oven at 150 degree Celsius for 20 minutes or until golden brown. Transfer to wire racks to cool.

his post is linked to the event Little Thumbs Up ~ October 2015

Event Theme : Coconut

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

I used to think that a dessert as delicious as tiramisu is sure to require a ton of skill to make. In fact, it doesn't. It is so quick and easy that you don't even need an oven to make it. What's more, you can surely whisk all the ingredients together with a handheld mixer, an electrical one is optional.

If you are concern about raw eggs in tiramisu, this recipe is perfect for you. Without raw egg, shelf live is extended and you can feed them to your family with peace of mind. Running out of idea what to bring for a potluck event? Don't worry, simply impress your friends with this sophisticated looking dessert! 

Recipe adapted from Gordon Ramsay Tiramisu

Eggless Tiramisu

Ingredients

• 10 sponge fingers (savoiardi)
• 4 tbsp cocoa powder for dusting

Mascarpone mixture

• 250g mascarpone
• 1 tsp vanilla extract
• 4  tbsp Marsala or Baileys Irish Cream Liqueur
• 150 ml espresso, room temperature
• 150 ml whipping cream
• 5 tbsp icing sugar

Cooking Directions

1. Combine mascarpone, vanilla extract, Marsala and icing sugar. Whisk until well corporated.
2. Spread a layer of mascarpone mixture in the container.
   
3. Dip the sponge fingers into the coffee, quickly remove it from the coffee before it gets too soggy. Top the mascarpone mixture with just enough sponge fingers (if needed, break the sponge fingers to fit the size of the container).
   
4. Dust cocoa powder on top using a fine sieve.
   
5. Repeat step (2) thru (4) until almost reach the top of the container.
6. The final layer should be mascarpone mixture. Top the mascarpone mixture with cocoa powder.
7. Refrigerate for at least 3 hours before serving.

Rice is the staple food in most part of Asia. We have rice almost everyday -for lunch, for dinner, even for dessert. Sometimes,  we got so used to having it until it got rather boring. 

Yellow rice is one of my favorite, it turns a boring rice dish to a delicious delicacy tastes wonderful even on its own. The fragrance from the coconut milk, turmeric, lime leaves, all absorbed by the rice rendering every mouthful a pleasant burst of flavor.

It is pleasant to the eyes too, don't you think so?

Nasi Kuning/ Yellow Rice for Nasi Tumpeng

Ingredients

• 2 cup (300g) uncooked white rice
• 380 ml coconut milk (or 200ml thick coconut milk mix with 180ml water)
• 1 tablespoon turmeric (grated)
• 2 stalk lemongrass, crushed
• 2 bay leaves
• 4 lime leaves
• a pinch of salt

Cooking Directions

1. Wash and rinse the rice, discard the water
2. Steam the rice for around 25 minutes
3. In a pot, bring coconut milk, turmeric, lemongrass, bay leaves, lime leaves, and salt to a boil.
4. Add in the half cooked rice, stir to mix well.
5. Steam the rice again for 30 minutes.

Serving suggestions: 

Serve the yellow rice with perkedel, cucumber, opor ayam, sambal goreng, hard boiled egg and serunding

his post is linked to the event Little Thumbs Up ~ October 2015

Event Theme : Coconut

organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY 

and hosted by Jess of Bakericious

These cookies although looked simple, have a very lovely name - white lovers (shiroi koibito). Sounds romantic, isn't it?  However, the cookies below are merely an imitation of the famous Shiroi Koibito, which is one of the most applauded Japanese chocolate cookies, also the signature cookies from Ishiya Company in Hokkaido. It was often bought as souvenir from Japan, although recently I have started to see it selling at department stores such as Isetan in Singapore.

A layer of creamy white chocolate, sandwiched in between two pieces of cat tongue cookies (langue de chat), readily crumble away in the mouth. These cookies are baked to golden brown at the edges while remain light color in the middle. Langue de Chat is a kind of delicate, crunchy and light cookies originated from France, taste good even on its own.

Do you still remember the first time you fell in love? Surprise your loved one with these lovely cookies today.

Shiroi Koibito

Ingredients
Cookies

• 50g cake flour
• 10g almond powder
• 1 egg white
• 50g powdered sugar
• 50g butter

Fillings

• 80g white chocolate

Cooking Directions

1. Cream the butter with powdered sugar together
2. Divide egg white into 3 portion, add in 1/3 at a time. Whisk until pale yellow in color.
3. Add in flour and almond powder, mix until well combined.
4. Preheat the oven to 180 degree Celsius
5. Line the baking sheet with baking paper.
6. Transfer the batter into a piping bag, snip off the end.
7. Pipe the batter to your desire shape, leaving at least 1/2 inch in between as the batter will spread during baking.
   
8. Bake the cookies for 8 minutes.
9. Remove the cookies from baking paper, air the cookies on a wire rack.
10. Melt the white chocolate in a completely dry sauce pan, under the lowest heat.
11. Spread the white chocolate on a cookie and cover it with another cookie. Repeat for the rest of the cookies.

Note: The cookie will be soft when fresh out of the oven, it will harden in a while. Keep the cookies into a airtight container once it harden.

材料
饼干
50g 低筋麵粉
10g 杏仁分
1 颗蛋白
50g 粉砂糖
50g 牛油

陷
80g 白巧克力

做法

把牛油和粉砂糖搅拌均匀

分三次加入鸡蛋，打蛋器搅打至浅黄色

加入过筛的低粉， 混拌均匀

180度预热烤箱，在烤盘上垫油纸

将面糊装入裱花袋里，裱花袋尖端剪一小个洞口

在油纸上挤出自己喜欢的形状，饼干之间留下约1/2寸的距离。

.
入烤箱 180度 烤大约8分钟 ，或烤到上色。

出炉的饼干放在烤架上冷却

在一个完全干燥的小锅里，用最小的火将白巧克力融化

将融化的白巧克力涂在冷却的饼干上夹起。