Happy Year of the Rooster! Saturday, January 28 is the first day of the lunar new year and my family in Hong Kong will be celebrating with a lot of good eating. Although eating is pretty much the official pastime in Hong Kong, it’s never pursued more vigorously than at Chinese New Year, when every restaurant and eatery is packed to bursting with happy, reveling families.
I’m doing my own bit of feasting back over in California: I was invited by Christine of Vermilion Roots to join in a virtual Chinese New Year party. I and twenty-six other bloggers made some sweet treats to celebrate the holiday, and to give you a peek into what we’re making in our homes for the festivities.
- 90 g unsalted butter, room temperature
- 45 g powdered sugar
- 165 g all purpose flour
- 120 g sugar
- 120 g water
- 3 large eggs
- 2 teaspoons custard powder (can substitute cornstarch)
- 50 g evaporated milk
- 1 teaspoon (5 g) vanilla extract
- melted chocolate for decorating