EGG TONG RECIPES

Steps:

• In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
• Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

Steps:

• Prepare eggs; separate egg yolks and egg whites and strain egg yolks on muslin cotton
• Mix egg yolks together with food colouring if you have it.
• In the brass saucepan or non stick saucepan is an option, mix together the water and sugar. Tight pandan leaves and put in sugar pot.
• On high heat, heat the sugar mixed until boil and simmer for 7 minutes.
• Lower the heat until sugar is bubbling in the middle then put egg yolk in your mold.
• Drizzle egg yolk into bubbling sugar mixture, and make about 30 circles, let it cook for 1-2 minutes use 2 skewers or chop sticks to fold and rest on cooling tray.
• Repeat no.6 until all the egg yolk is cooked