Phong Pneah

The Hokkien version of the ' Lo Por Peng,' dare I say it the better half. Beautiful light pastry with a deliciously melted pure white sugar coating inside. Baked with precision to a lovely off white layer of pastry.
Try this. Use a chopstick to make a small hole at the top of the pastries. Beat one egg. Gently pour the beaten egg through the hole into the pastries. Heat up two teaspoon of Ghee Hiang Sesame Oil and fry it till the egg is cooked. Oh! The aroma will make your family and neighbours come crowding into your kitchen. Better stock up on those Ghee Hiang Sesame Oil too!