For the first time we made something called gum-tchuen-heun or golden rings. It originates from the Luong Do village somewhere in Southern China. I haven't had it for a very long time since my mother last made it more than a decade ago. I remember it looked and tasted a lot better than the ones we made. I think our problem is the batter. It consists of 4 cups of flour, 1 cup of sugar, 4 eggs and 2 cups of water. I'll need to compare it to my mother-in-law's recipe and see how that batter will do. The trouble may be using the wrong measurements. I might need to use a Chinese rice bowl as a cup instead of using a normal cup measurement. I shall see.