Our house hosted a Chinese New Year dinner, complete with Yu Sheng, the Singaporean traditional salad created by mixing carrot, radish, lime juice and all sorts of other stuff and then tossed with chopsticks by everyone present. It was messy and delicious. My contribution was the above-pictured Kueh Lapis Beras, a labor-intensive coconut milk dessert. It was a childhood favorite of almost everyone present, and they were grateful to be able to eat it without having to be the ones to cook it. Thank you, Kent, for being an excellent seux chef!
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