I have been to Ton Kiang several times and always thought it was fairly overrated but I went on Sunday with guests from out of town and several of the dishes had been prepared much better than I had remembered from previous visits. One dessert in particular has always stood out for me though and I'm wondering if anyone can point me in the right direction so I can try to make it at home.
I'm trying to figure out how to make the Egg Custard Rice Cakes (Nai Wong Siu Ben). The consistency is amazing and almost worth a trip to experience them warm, if you love sweets. Any leads on how to make these treats? I'd love to be able to whip myself up a batch of these guys at home and save myself the long wait...
Thanks in advance!