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"Perfect! I cut it into 16 squares and they're still very generous. Most of those got cut in half. I'm so glad to have this recipe, as now I don't have to rely on my asian grocer, 'coz they don't always have it! It's sweet, chewy, coconutty and caramelly. Drooooooooooool Like I said. Perfect!"
"Yep, really good. My mixture was a little wet, so I just added a little extra flour. I made half with jam, and half with lemon curd. Lovely crunch."
"Can I give these 10 stars? Just perfectly carrot-cakey with the right amount and balance of spices. I topped them with 250g extra light (5% fat) cream cheese, beaten to death with 1.5 tablespoons of icing sugar and a teaspoon of vanilla bean paste. I piped it on and they looked as good as they tasted. With the topping, each one was still under 20..."
"I loved this recipe, too. I also poached the chicken with fantastic results. I think next time I will replace the water in the dressing with lemon juice. The balance of sweet, salty, hot and sour was just not quite right - needed more sour! Otherwise lovely, nutritious, a big winner in our house and sure to become a staple!"
"Noone in my family had evey tried tapioca before, but after trying this, I think it'll become a regular. The kids were mad for it. It was fairly light in texture, but the custard was deliciously rich. I served it with a wee sprinkle of cinnamon."
"I froze half the dough for three weeks and then defrosted in the fridge and brought up to room temp. You couldn't tell at all, just as delicious and great texture as the first time."
"This was great. I was looking for a milk (instead of cream) based custard, and this was wonderful. Not too rich, great texture. Wonderful for the kids."