Following my post of April 5, 2012 on Hakka (cha-guor) tea cakes I have since tried to make this delicious steamed dessert by myself at home. As you might have guessed I made them with my favourite filling: mungbean* & peanut. Ice had explained me briefly how to make it. But first I had to find:
- split husked (skinned and halved) mungbean, and
- banana leaf.
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Making cha-guor
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