Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
These delicious savory chive egg cakes are pretty quick to make as I didn’t make the dough skin to wrap the cakes like what’s done traditionally （you may like to check my Chinese Chive Pockets recipe here) . Instead of frying them, I pour the chive egg mixtures into cupcake liners and bring them to bake in the oven for about 35 minutes. These chive egg cakes are perfect to serve warm or as finger food. You can even keep the remaining cakes in the chiller, then toast them for a few minutes for m
50MINS
Total Time
$3.67
Cost Per Serving
Ingredients
Servings
8
us / metric
2 oz
Prawns
as needed
Chicken Bouillon Powder
as needed
Sesame Oil
Nutrition Per Serving
VIEW ALL
Calories
63
Fat
3.7 g
Protein
4.9 g
Carbs
2.9 g
