Source: Chinese Chicken
Shape dough into 1.5 inche balls and press flat with a rolling pin. Lay on a tart mold/paper shell. Make sure if covers the whole mold, ie bottom and side. Finsih the rest of the molds.
Combine sugar and water for filling in a small saucepan. Cook on low until sugar is dissolved, and let cool.
Beat eggs and sieve before adding to sugar mixture and mixing well.
Add evaporated milk and vanilla and sieve again.
Pour into shells and bake 25-30 min until golden brown at 400F.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (200g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 190 (34%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 145.9mg||45 %|
|Sodium 186.3mg||6 %|
|Potassium 202.4mg||5 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 82.2g|
|Protein 9.7g||14 %|
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Calories per serving: 554
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