RECIPE | Paratha Egg Tart 手抓饼蛋挞

[@stephtan]

Brilliant idea. I am going to try this recipe tomorrow. Thanks for sharing

[@CityLifeMeal]

Remember to test your oven.. generally it’s 15-20 min for 200C. All the best! 😊

[@TheSillyKitchenwithSylvia]

These look like a nice treat!

[@haiengrosemarie801]

Thanks for sharing

[@lazymommychannel]

Egg tart is so sweet

[@NoCookNoLife]

Like19👍❤️ yummy 😋

[@fykitchen5295]

造型很想葡挞。看起来很好吃。

[@littlesunkitchen3107]

Yummy, I love it, like

[@chocoluckystar]

My frozen prata is too solid, need to wait for it to becomes soft but after that, it becomes very sticky even with adding lots of flour. How to solve this issue?

[@CityLifeMeal]

Sticky as in too wet? Maybe can you share with me which brand you are using? And yes it has stickier texture compare to a normal tart shell dough, but so long you able to shape it into a non stick muffin pan, it should be fine.

[@joeywong8151]

possible to skip the custard powder? will affect the taste?

[@CityLifeMeal]

Yes u can skip the custard powder.

[@poyeetan4647]

一片roti prata卷起来就可以了吗?然后分成3份

[@chocoluckystar]

Is your tsp equals tablespoon or Teaspoon? Because your spoon looks like tablespoon

[@CityLifeMeal]

hi! TSP = teaspoon, TBSP = tablespoon. Are you referring to custard powder that part?

[@chocoluckystar]

@@CityLifeMeal yes. The water amount looks more like tablespoon

[@CityLifeMeal]

@@chocoluckystar that amount of water is just to dilute the custard powder in order for u to mix into the egg mixture. So it can be less than a tablespoon. Thanks 😊