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"I began dropping red food colouring in with the cocoa powder and ran out after a few drops. Decided there wasn't much point to it other than the shocking colour effect. I think there's too much flour in the recipe to balance out the eggs and buttermilk. Either lessen the flour by half a cup or increase the buttermilk by a quarter cup (50ml). Nice ..."
"You might not need all the flour. It's about a little more than 2 cups of flour to one cup of water. Adding 3/4 tablespoon of fine white sugar rounds out the taste, which is nice."
"Yup, that's the real thing!It's amazing how much oil goes into it. Some Malay coffeeshops put in margarine and egg. I'd suggest reducing the salt to 2/3 tablespoon and adding 2/3 tablespoon of white sugar - to be dissolved in the water."
"They require some effort to make but are worth your trouble. I've made mine with powdered sugar and less by a quarter. They're so pretty too! Thanks, Shirlgirl.P.S. I was too lazy to make the filling this way and didn't want to use raw egg yolk, so I used a simple ganache recipe. Heated some cream and melted some chocolate in it (white or dark wi..."
"Fabulous flavour and texture. I too added 1/2 tsp ground nutmeg. Eight minutes in the oven at 180 degrees C was just perfect for the thicker ones (almost half an inch thick!). Thank you! *Update: Used 1/2 cup white sugar with 1/2 cup molasses as it's hard to find brown sugar here. Sweet enough!I can't stop eating them. Dunking them briefly in hot..."
"I didn't have corn syrup on hand; just added some lemon juice to one batch and some almond essence to another. Worked fine! Thanks. (I also didn't use butter for one batch -- it turned out OK too.)"
"It works fine. I used grated lemon zest in addition to the vanilla. I also added a couple of tbs of ground almond to the last batch -- it made it slightly less tender but tasty too."
"I used a diced tomato and chopped parsley for the topping, plus some grated Gruyere cheese (as I don't like green pepper). 19 minutes in the oven at 190-200 degrees C was all it needed to get juicily flaky. Very tasty! Other half loved it, too. :)"
"One cup of cooked rice is not enough to serve four. I'd increase it to 3 or 4 cups if I'm serving four diners. Also, I'd reduce the dark sauce to 1 tsp and instead add 1 tsp of veggie or chicken stock powder while frying the rice - to keep things dry (less soggy) and more aromatic. Otherwise, a very tasty dish!"