• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy World Cuisine logo
  • About
  • Recipes
  • Health and Diet
  • SUBSCRIBE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Health and Diet
  • Contact
  • About
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Desserts » Hong Kong Style Egg Tarts (Dan Tat)

    Hong Kong Style Egg Tarts (Dan Tat)

    Published: Jan 5, 2022 by HWC Magazine · 40 Comments

    Jump to Recipe Jump to Video Print Recipe
    Hong Kong egg tart getting held up close to see the perfectly buttery crispy puff pastry.

    Are you looking for a quick and easy teatime treat or Chinese dim sum dessert?  Our EASY Hong Kong Style Egg Tarts have a creamy smooth custard filling but are made with a Portuguese style flaky crust. 

    We use a store bought pre-made frozen puff pastry dough for a HUGE TIME SAVING hack. These little mini tarts are ready in about 30 minutes and have only 5 ingredients. Our puff pastry egg tarts are a delicious addition to these 10 Fun and Easy Chinese New Year Recipes. 

    A bite out of an egg tart and Chinese Tea set.

    These mini custard tartlets are the BEST of both worlds. They have a Hong Kong style custard filling that is just lightly sweet but with a Portuguese or Macanese (Pasteis De Nata) style flaky buttery crust – creating a delectable pastry dessert without all the fuss.   

    Do you know how to say egg tart (traditional -蛋撻 or simplified 蛋挞) in Chinese? = Egg Tart is pronounced as “Daan Taat” in Cantonese or “Dan tat” in Mandarin. “蛋” or “Dan” is egg in Chinese and “撻” or “挞” means tart or pastry. So, let's get started and make puff pastry egg tarts.  

    Jump to:
    • Ingredients 
    • How to Make? 
    • Hint for Success 
    • Equipment Needed 
    • Types of Egg Tarts 
    • Best of Both Combined into One 
    • Hong Kong History
    • Macau History
    • What to Serve with Chinese Dim Sum Desserts? 
    • Frequent Asked Questions (FAQ’s) 
    • Delicious Yum Cha Desserts
    • Hong Kong Style Egg Tarts

    Ingredients 

    5 egg tart ingredients laid out on a wooden board.

    Eggs – If you want a more brilliant bright yellow orange yolk, be sure to use free range organic eggs.  

    Evaporated milk – “unsweetened” canned condensed milk. This canned cow’s milk has been evaporated to reduce its water content.  

    Puff Pastry Dough – store bought frozen puff pastry sheets save time.  These little pastry doughs are very convenient to have on hand. If you have extra sheets of puff pastry, be sure to try our Savory Bake Brie in Puff Pastry, Turkey Curry Puffs and Berry and Peach Pudding Tart. 

    Sugar – You can use granulated sugar or a sugar alternative of choice.  

    Vanilla – we used pure vanilla extract, but dried vanilla bean is also delicious in this egg tartlet recipe. 

    Holding a Hong Kong Style egg tart in the air showing the golden puff pastry dough.

    How to Make? 

    First things first! Thaw out store bought frozen puff pastry. You can do this several ways… 

    • Take the box of puff pastry out of the freezer and place on kitchen counter at room temperature for 30-40 minutes. 
    • Remove puff pastry from box and from inner packaging and place in the microwave covered with a towel and microwave for 1 minute. 

    Next dissolve sugar in hot water and allow it to cool. We place it the freezer to speed up the process.

    Puff pastry thawing and sugar water made.

    Prepare Puff Pastry

    Do you have tart tins? If not, no worries.

    We used a muffin pan or cupcake pan to make our Hong Kong Style Egg tarts. There is no need to go out and by specific little tart pans for this recipe. If you have the special tart tins, by all means use them. Don’t make a special trip to the store to buy new ones, if you do not have any. 

    Roll out the puff pastry a little thinner. You will need 2 sheets of puff pastry to make 12 Chinese egg tarts. 

    Spray your muffin pan with a little oil to prevent sticking. Now don’t laugh! We used a martini glass as a template to cut out round circles a bit larger than the muffin tin. Works like a charm.  

    Rolling out puff pastry and making circles to fit tart pan.

    Place the cut-out store bought puff pastry round circles in each of the muffin tins. Then, pat around so that it comes up to the top and is flat on the bottom. Refrigerate the prepared tart tins while you make the egg custard.

    Placing round cut circle puff pasty in muffin tins.

    Egg Custard Filling

    Then, add the whole eggs to a medium bowl and beat the eggs.

    Whole eggs in a bowl and then beaten.

    Add the cooled sugar water, evaporated milk and vanilla to the eggs and whisk well. 

    Adding in cooled sugar water and evaporated milk into the eggs.

    Strain the egg custard mixture through a fine sieve. This is a very important step so that it becomes super creamy! 

    Strain egg mixture and pouring egg custard into prepared puff pastry tart dough shells.

    Pour egg custard into each of the puff pastry lined muffin tins up to 75% full. Do NOT fill any further as the custard will rise during the baking process.  

    Do you see how the egg custard puffs up in the photo below? Bake for about 15 to 18 minutes or until the puff pastry crust is golden and the egg custard is set.  

    Egg custard poured into puff pastry dough shells and photo of egg tarts cooking in the oven.

    Hint for Success 

    • Strain your egg custard mixture with a fine mesh strainer BEFORE placing in the mini tart shells. This ensures that creamy texture. 
    • Don’t over fill your tart shells with the egg custard or you will have a HUGE mess on your hands. You may have a little extra filling left over and that is okay. 
    • In addition, do not over bake. Hong Kong egg tarts will be a little jiggly when you take them out of the oven. However, if you place a toothpick to check it should be able to stand up by itself. 
    • There is no need to prebake your puff pastry tarts. Everything goes in the oven uncooked together.  
    • Eat while warm.  
    • Perfect sweet ending for dim sum, yum cha or Chinese New Year dinner. 

    Equipment Needed 

    Oven or toaster oven 

    Muffin tins, cupcake tray or tartlet molds 

    Fine mesh strainer – This is very important. If all you have is a colander, put a piece of cheesecloth inside to strain out the small lumps. Your goal is a very creamy tart.   

    Egg tarts that puffed after baking.

    Types of Egg Tarts 

    You may be wondering, is a Hong Kong Style egg tart better than a Portuguese style egg tart?  

    As you can imagine, living in Hong Kong and visiting Macau many times, we’ve had our fair share of egg tarts.... Testing one right after the other. It’s a tough job but research is important! Right?  

    Hong Kong Tarts 

    • Less sweet compared to a Portuguese tart 
    • Creamy filling because of the addition of evaporated milk 
    • Does not have browned crisped egg filling but a pale-yellow custard 
    • Traditionally made with a short crust dough 
    • Not greasy 
    • Uses the whole egg 

    Portuguese or Macanese (Pasteis De Nata) 

    • Sweeter than a Hong Kong style egg tart 
    • Uses cream and milk, instead of evaporated milk 
    • Has a scorched top after baking 
    • Traditionally made with a puff pastry dough 
    • A little on the greasy side due to the homemade puff pastry dough 
    • Sometimes has a little addition of cinnamon 
    • Uses only egg yolks 
    • Sometimes has added lemon 
    Shortbread vs puff pastry

    Best of Both Combined into One 

    We decided to take our favorite parts of each egg tart and combine into one. 

    These mini custard tarts are only lightly sweet with a Hong Kong (HK) style creamy custard but with a Portuguese style crust. Have you ever tried making shortbread crust from scratch? We have a time saver solution- use frozen pre-made puff pastry sheets instead of spending hours make a traditional shortbread pastry crust.

    Hong Kong Style  

    The Cantonese style custard is made with less sugar just like our recipe for Sweet Sticky Rice Chinese New Year Cake.  Did you know that Hong Kong egg tarts are made with evaporated milk instead of cream or milk? They are creamier but less sweet than the Portuguese egg tart. Traditionally made with a short crust dough.  

    Portuguese Style 

    Portuguese egg tarts have evolved from "pastéis de nata" a traditional Portuguese custard pastry that consists of custard in a creme brulee like consistency caramelized in a puff pastry case.  It was created more than 200 years ago by Catholic Sisters at Jeronimos Monastery. Usually, cinnamon spice will be added.  

    Macau Style  

    Traditional egg tarts from Macau are deliciously sweet but are kind of greasy from the buttery homemade puff pastry. Generally, they have a scorched top and are made similar to a Portuguese tart but slightly different taste profile.  

    Hong Kong History

    Egg Custard tarts (dan tats) were introduced in Hong Kong in the 1940s in Cha’ Chaan Tengs” - these are tea diners. These delicious pastry tarts were then introduced in western cafes, bakeries, dim sum restaurants and many people loved to eat them with Yum Cha. Yum Cha (today synonymous with dim sum) is a morning style or afternoon tea that includes small bites to eat.  

    As you may already know, Hong Kong was a British colony from 1841 to 1941 and again from 1945 to 1997. Long before the show, “the Great British Bake Off”, the British influence on pastries, custards and desserts are well known. We think this is how the egg tarts started in Hong Kong.  

    Macau History

    Macau was under Portuguese rule for over 400 years until it returned to Chinese sovereignty in 1999.  Pastéis de nata were first introduced to Macau by Andrew Stow after a visit to Portugal. Stow returned to Macau and created his recipe for the Macau style egg tart. Then, he started up the popular Lord Stow’s Bakery in Macau.  

    Yum Cha with Chinese egg tarts and a blue tea pot.

    What to Serve with Chinese Dim Sum Desserts? 

    Of course, hot tea (“cha” in Chinese) is delicious served with Chinese egg custard pies. Try our recipe for Tranquil Lemon Ginger Tea Recipe for a delicious dim sum dessert pairing. However, puerh, black tea and white teas are delicious too.  

    Dim Sum is all about endless little dishes of small bites to go with tea. Have you tried our savory dim sum such as our  Chinese Eggplant with Galic Sauce, Tofu Veggie Pancakes, or our Spicy Pan-Fried Bao? 

    Frequent Asked Questions (FAQ’s) 

    How to store baked Chinese egg tarts? 

    Hong Kong Style Egg Tarts are best enjoyed warm out of the oven or within 24 hours of baking. However, then can be stored in the refrigerator in a covered container for up to 3 days.  

    How to reheat egg tarts? 

    Baked Chinese egg tarts can be reheated in the oven or toaster oven at 350 degrees F (176 degrees C) for about 5 to 7 minutes or just until toasty warm. Do not reheat pastries in the microwave or you will end up with a soggy puff pastry crust. 

    In addition, you can reheat your egg tart in the air fryer. Set the air fryer to 350 degrees F (180 degrees C) and heat for 3 to 4 minutes or until toasty warm in the center.  

    Can you freeze egg tarts? 

    We have not had the best lucks with this because the custard filling has a tendency to split when frozen and then thawed. 

    However, if you do decide to freeze your egg tarts, wrap them up in plastic wrap and then in a sealed freezer safe bag or covered container. Do not thaw them at room temperature but instead thaw out in the refrigerator overnight and reheat in the oven to help prevent the egg custard from splitting. 

    Do you bake puff pastry before filling with egg custard?

    There is no need to prebake the puff pastry shell before filling it with the egg custard. The key is to make sure your oven is preheated to 400 degrees F (204 degrees C) so that you get a golden flaky buttery crust.  

    Delicious Yum Cha Desserts

    • Chinese Pear Dessert Soup / https://www.hwcmagazine.com
      Chinese Pear Dessert Soup
    • Creamy egg fruit dessert soup in a blue bowl topped with star fruit with a spoon scooping out a bite.
      Egg Fruit Dessert Soup
    • Hot Black Sesame Cereal / https://www.hwcmagazine.com
      Hot Black Sesame Cereal
    • Chewy gluten free black sesame cookies on a black plate served with tea.
      Black Sesame Cookies

    Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

    A bite out of an egg tart and Chinese Tea set.

    Hong Kong Style Egg Tarts

    Hong Kong Style Egg Tarts have a creamy smooth custard filling but are made with a Portuguese style flaky crust.
    5 from 10 votes
    Print Pin Rate
    Course: Desserts
    Cuisine: Chinese
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 12 tarts
    Calories: 289kcal
    Author: HWC Magazine

    Equipment

    • fine mesh strainer
    • cupcake or muffin tins If you have tart pastry tins, even better. There is no need to purchase the special tins. Us what you have on hand.

    Ingredients

    • 16 oz puff pastry dough
      frozen pre-packaged twin pack
    • spray oil to prevent sticking
    • ⅔ cup sugar granulated or sugar alternative
    • 1.5 cups water hot
    • 9 whole eggs beaten
    • 1 cup evaporated milk canned
    • 1 teaspoon vanilla extract
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • This Chinese egg tart recipe will make 12 to 16 tarts depending on the size of your muffin/cupcake or tart tins.
    • Preheat oven to 450 degrees F (230 degrees C)
    • Allow frozen Puff pastry dough to either a) sit out in box at room temperature for 30-40 minutes to thaw out b) remove puff pastry for box and from inner packaging and place in the microwave covered with a towel and microwave for 1 minute.
    • Take one sheet of puff pastry dough and lay it flat on a cutting board. Roll out a little thinner. Find a cup or round glass that it is large enough to cut a circle to fill your tarts a with some overlapping. (Yes... we used a martini glass)
      Spray your pan with a little cooking spray to prevent sticking.
      Place the cut puff pastry circle into the tart or cupcake tin. Press puff pastry dough into the bottom and sides so that the tin is covered.
      Chill puff pastry lined tarts tins in the refrigerator while you make the egg custard mixture.
      Depending on the size of your muffin/cupcake or tart tins, you will have enough puff pastry dough and custard filling to make up to 16 tarts. Roll out the extra dough scraps and cut to make more tart shells.
    • Combine the white sugar and water in a medium saucepan, and bring to a boil, until the sugar is dissolved. (You can also do this step in the microwave) Remove from heat and cool to room temperature. To save time, you can place the dissolved sugar water mixture in the freezer to cool off quicker.
    • Crack all 9 whole eggs and place both yolks and egg whites in a medium bowl. Dispose of the shells. Beat eggs well.
    • Whisk into the cooled sugar mixture into the beaten egg mixture. Stir in the evaporated milk and vanilla and mix well.
      Strain the filling through a fine mesh strainer. (Straining is a really important step so don't skip this step or your egg tarts will not be as consistently smooth and creamy as you wished.) If you do not have a fine mesh strainer, you can line a colander with cheese cloth and strain.
      Fill the tart shells only about 75% filled. Do not overfill as the egg custard filling will puff during the baking process.
    • Bake for 15 to 17 minutes in the preheated oven middle rack. The filling may slightly puffed. The custard filling will still be slightly jiggly and this is okay. The goal is that a toothpick should stay upright when placed into the tart. In addition a toothpick should come relatively clean when it is cooked.
    • Cool for about 5-10 minutes in pan and then remove from cupcake pan or tart pan.
    • Enjoy Hong Kong Style Egg Tarts while still warm with tea and friends.

    Video

    Notes

    Best eaten on the same day and slightly warm but can be kept refrigerated in a sealed container for up to 3 days. 
    Baked Chinese egg tarts can be reheated in the oven or toaster oven at 350 degrees F (176 degrees C) for about 5 to 7 minutes or just until toasty warm. Do not reheat pastries in the microwave or you will end up with a soggy puff pastry crust. 
    In addition, you can reheat your egg tart in the air fryer. Set the air fryer to 350 degrees F (180 degrees C) and heat for 3 to 4 minutes or until toasty warm in the center.  
    Hint for Success 
    • Strain your egg custard mixture with a fine mesh strainer BEFORE placing in the mini tart shells. This ensures that creamy texture. 
    • Don’t over fill your tart shells with the egg custard or you will have a HUGE mess on your hands. You may have a little extra filling left over and that is okay. 
    • In addition, do not over bake. Hong Kong egg tarts will be a little jiggly when you take them out of the oven. However, if you place a toothpick to check it should be able to stand up by itself. 
    • There is no need to prebake your puff pastry tarts. Everything goes in the oven uncooked together.  
    • Eat while warm.  
    • Perfect sweet ending for dim sum, yum cha or Chinese New Year dinner. 
     

    Nutrition

    Serving: 1egg tart | Calories: 289kcal | Carbohydrates: 29g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 9mg | Sodium: 119mg | Potassium: 89mg | Fiber: 1g | Sugar: 12g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

    More Desserts

    • Mint Oreo balls made without cream cheese in a white bowl with a stack of Oreo biscuits.
      Mint Oreo Balls Without Cream Cheese
    • Glutinous rice balls in a spoon in the osmanthus sweet soup broth in a blue bowl.
      Glutinous Rice Balls in Osmanthus Sweet Soup (Tang Yuan)
    • Dairy free pumpkin ice cream affogato in a glass vintage cup topped with coconut topping and crushed pecans.
      Dairy Free Pumpkin Ice Cream Affogato
    • 3 jars of spicy chai coconut jelly on a wooden wheel garnished with oranges, raspberries and chocolate.
      Spicy Chai Coconut Jelly

    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. mjskitchen says

      January 09, 2022 at 7:21 pm

      Oh how I miss Dim Sum. We have one here that we've been going to for decades, but haven't been able to go to since the pandemic hit. You have me wanting to break the rules with these tarts. These look so good!

      Reply
      • HWC Magazine says

        January 16, 2022 at 8:07 pm

        Thanks so much MJ! That is all the more reason to try your hand at these easy dim sum at home. We hope you give our Hong Kong Style and Portuguese style dim sum wrapped up into one soon. Stay well and take care

        Reply
    2. Eha says

      January 07, 2022 at 12:27 am

      5 stars
      Does not sound like 'me' at all, does it ! But I actually do have a weakness for the Portuguese ones and I love the sound of these even more ! Yes, please . . . shall see whether I can copy . . . Oh, have to laugh at Ron's comment as I am one for chicken feet also . . .

      Reply
      • HWC Magazine says

        January 07, 2022 at 1:48 pm

        Hi there Eha! The Portuguese tarts are quite tasty- hard to resist. Personally, can pass on the chicken feet but am all about more shao long bao! Take Care

        Reply
    3. Raul says

      January 06, 2022 at 7:17 pm

      5 stars
      I love these in Macau. Ever try those dried meats there near the cathedral?

      Reply
      • HWC Magazine says

        January 07, 2022 at 1:50 pm

        The Macanese style egg tarts are quite tasty with that buttery crust and crème Brule like topping. I know exactly what you mean. the jerky like meats sold in sheets. Have tried and are quite tasty.

        Reply
    4. Hannah says

      January 06, 2022 at 2:49 pm

      Oh wow, that flaky puff pastry crust looks incredible! I never thought of using that before when it comes to egg tarts. I have yet to make a vegan version, but now I feel like I must try!

      Reply
      • HWC Magazine says

        January 08, 2022 at 2:28 pm

        Thank you Hannah! If you can create a vegan version, please let us know so we can give it a try too.

        Reply
    5. Ron says

      January 06, 2022 at 1:50 pm

      5 stars
      Happy New Years Bobbi,
      We love dim sum, although we have to go to Copenhagen to find a decent dim sum restaurant or buy the frozen dumplings and steam them up. Eva always finishes a dim sum meal out with dan tat. Me? I would go for another order of chicken feet or Jian dui if they had it.

      Reply
      • HWC Magazine says

        January 08, 2022 at 2:41 pm

        You are always cracking us up Ron! There is nothing like getting excited about heating up dim sum and it only taste like the card board box it came in, right? Not! Now you can make these delicious dan tat at home for your wife. Now for access to chicken feet... that might be more of a struggle unless you are one with a local farmer. Stay well and take care

        Reply
    6. Chris says

      December 26, 2020 at 9:07 pm

      5 stars
      Frozen pre made puff pastry is a lifesaver. What a great idea instead of labouring in the kitchen making tart dough from scratch. After all the egg custard is the star.

      Reply
      • HWC Magazine says

        January 02, 2021 at 2:15 am

        Hi there Chris. Frozen pre-made puff pastry is a game changer! We love these delicious Hong Kong style egg tarts, perfect little dim sum treat.

        Reply
    7. Jasline says

      December 18, 2011 at 11:42 pm

      Omg I so, so, so love egg tarts! Can't wait to make them. Yum! (:

      Reply
    8. Sharon | Chinese Soup Pot says

      December 18, 2011 at 3:31 pm

      Wow, I *love* egg tarts! The true authentic real egg tarts, made with real eggs, are probably harder to find in HK these days. So it's nice to see a recipe and we can make this addicting dessert at home!

      Reply
    9. hotlyspiced says

      December 13, 2011 at 10:09 am

      I love egg tarts. They are a must-have at any Yum Cha.

      Reply
    10. katyarich says

      December 13, 2011 at 4:41 am

      looks great and delicious, thanks Bam.......

      Reply
    11. RecipeAdaptors says

      December 10, 2011 at 10:32 am

      So pretty and I bet they taste great.

      Reply
      • Healthy World Cuisine says

        December 10, 2011 at 2:39 pm

        Thanks. Have you ever tried and egg tart before? Actually, I never had tried them until I moved to Asia. Boy was I missing out!

        Reply
    12. Just A Smidgen says

      December 10, 2011 at 1:38 am

      I think this is one of your best posts yet. Your description had me meandering along with you.. I felt as if I was right there with you. Followed by a little history lesson, you surprise the reader (me:) with a recipe so we can recreate this for ourselves... outstanding!

      Reply
      • Healthy World Cuisine says

        December 10, 2011 at 9:46 am

        Dear Barbara, Thank you for your very kind comment. I am very humbled by your remarks as you are such a wonderful poet and writer. Take care

        Reply
    13. gardenfreshtomatoes says

      December 10, 2011 at 12:56 am

      The best desserts are tiny bites of perfection like these!

      Reply
      • Healthy World Cuisine says

        December 10, 2011 at 9:47 am

        I think I might look for the actual tart tins so I can make them even smaller so they are more like a one to 2 bite little treat. Thanks

        Reply
    14. thecompletecookbook says

      December 09, 2011 at 10:55 pm

      WOW - these look incredible! I cannot wait to make them! They would make for a lovely pudding after a meal with family and friends.
      🙂 Mandy

      Reply
      • Healthy World Cuisine says

        December 10, 2011 at 9:49 am

        Thanks Mandy. I love the fact they are these little individual servings have such a flaky crust and creamy egg center. This dessert is not too sweet but a very happy ending to a meal.

        Reply
    15. Rufus' Food and Spirits Guide says

      December 09, 2011 at 10:17 pm

      These are just fantastic! The yellow is perfect and they look wonderfully tasty, love the picture you painted too.

      Reply
      • Healthy World Cuisine says

        December 10, 2011 at 9:52 am

        Thanks Greg. I hope that I can continue successfully share my experience here in Asia so that others can experience it along with me. So much culture to share and such little time to write....

        Reply
    Newer Comments »

    Primary Sidebar

    WELCOME

    Hi There!
    Are you ready to explore new culinary frontiers, eat healthier, and save time – Then, you have come to the right place. Join Healthy World Cuisine (HWC) Magazine and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Discover more about HWC Magazine →

    POPULAR RECIPES

    • Crab Stuffed Whitefish
    • Bacon wrapped sausage stuffed pork tenderloin.
      Bacon Wrapped Sausage Stuffed Pork Tenderloin
    • Pepper Lunch Steak and Rice Sizzle / https://www.hwcmagazine.com
      Pepper Lunch Steak and Rice Sizzle
    • Hawaiian Luau Rice

    HEALTH AND DIET

    • 2 shots of Whiskey Honey Lemon Cough Syrup with a bottle of honey and whiskey and a half a lemon on a cutting board.
      Whiskey Honey Lemon Cough Syrup
    • Feed Your Spleen: Nourish your Body
    • Love your liver with 2 hands held together in the shape of a heart with self care and meal plan sign.
      Love your Liver; Self Care and Meal Plans
    • Mindful eating script for weight loss with healthy foods surrounding.
      Mindfulness Eating Script for Weight Loss

    Footer

    ↑ BACK TO TOP

    • About
    • Sign Up! for emails and updates

    • Contact/Work with Us

    Copyright © 2011-2022 HEALTHY WORLD CUISINE Privacy Policy

    EXCLUSIVE MEMBER OF MEDIAVINE FOOD