Heng Hua Kuih (Cake)

This is a secret family recipe that has been passed down since my great grandparents is the recipe of Heng Hua Kuih.

The cake which my family still eats every Chinese New Year since I was born, other than my aunt’s famous pineapple tarts.


First it requires a lot, I mean A LOT, of egg yolks, thus very unhealthy (what’s nice is not?), and very yellow.




Roll them into a big pao size dough and set aside.




Flatten each one by the roller pin and then by hand to perfection.




It has to be a rectangular.

Then, spoon two full generous (my aunt usually only put one spoon full which I think it’s too little) dollops of melted chocolate and condensed milk.




Finally, easily row them up in papers.




Set directly onto the over tray and bake.




Once done, just take it out, slice them up and put in a jar.




There you go, our very special family secret recipe – Heng Hua Kuih.


If I share with you the recipe then it wouldn’t be a secret would it? :p