THANK YOU for sharing, Mrs. Sigg! Made these cookies for the first time today and they came out PERFECT! Was so impressed with the recipe and also proud of myself for not messing up! I LOVE how the cookies have that slight crackle effect! Just like the description says...crispy edges and chewy centers! I baked them using wax paper lined over baking sheets. Once the cookies cooled, I simply pulled the wax paper off very gently.

Reviewed On: Mar. 9, 2010

I've tried other Mochiko Chicken recipes and think that this one is the best. This recipe makes a huge batch so I halfed it and was still able to feed 4 people for dinner. This is a good item to have ready in the fridge...when I come home from work, I just fry it up and we're ready to chow down!

Reviewed On: Nov. 11, 2009

This was my first time making steamed buns. Overall- very satisfactory & good results but PATIENCE is key! I followed the recipe to the T but made half of the buns with peppers & hot sauce stuffed inside. I made "lop cheung bao" with the other half of the dough (for the kids). I rolled out the dough into long sqiggly strips and then wrapped it around chinese sausages. My mother in law says she uses a similar recipe but replaces some of the warm water for warm milk instead. She says this gives it more flavor and an even smoother texture. I will try this next time.

Reviewed On: Oct. 22, 2008