Comments on: Loh Mei Chi

By: Chrystal from Holland

Chrystal from Holland — Thu, 13 Sep 2007 13:04:06 +0000

Hiii..

I made my lo mai chi, coated with coconut.. on my blog :-D. I added the oil.. the dough stays softer..very nice

By: gish

gish — Fri, 31 Aug 2007 14:29:00 +0000

Have you ever tried making ice cream loh mei chi? (Love it!) I can’t figure it out in my head because if you freeze the loh mei chi dough, it will get hard. It must be a different kind of dough. How do they do it?

By: Chrystal from Holland

Chrystal from Holland — Mon, 27 Aug 2007 02:36:59 +0000

The shape is the same actually :D.

I always stuff it with peanuts and sugar and coat it with coconut rasps..

Only I’m trying to figure out why the store bought lo mei chi’s skin will stay soft the next day and mine will not? Somehow it becomes dry..

Do you know the trick Suanne?

By: Suanne

Suanne — Thu, 23 Aug 2007 21:25:41 +0000

Hi Karen, I have never try stuffing with chopped peanuts and sugar but those are my favourite snacks from the morning market found in Malaysia.

By: Karen

Karen — Thu, 23 Aug 2007 08:29:15 +0000

Have you ever tried stuffing them with chopped peanuts and sugar? I wonder how difficult that might be since you can’t shape the filling into a ball…

By: eddie

eddie — Thu, 07 Jun 2007 23:40:49 +0000

These look awesome. You should consider posting on mygrub.net

By: Rasa Malaysia

Rasa Malaysia — Thu, 07 Jun 2007 21:48:16 +0000

Awww, I love small cute balls filled with red bean paste. :)

By: cocoa

cocoa — Thu, 07 Jun 2007 14:28:35 +0000

Yum yum… they looks yummy. I was thinking to make this sometime soon :)