The main ingredient of tsampa is barley flour. When eating, add a small amount of buttered tea, milk dregs, and sugar into the barley flour and mix them evenly, then knead it into a ball by hand. It... Read more
These humble rice flour cakes topped with perserved vegetables (chai po) is a popular Singaporean breakfast and every child that grew up had these at recess break. It's a carbs heavy snack for people who were generally poor and subject to labour intensive work and the preserved vegetables give the rice cakes flavour.
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