But I did not abandon my kitchen in the last 3 months. I just never found the time to take the photos and blog about the recipes or I ended up randomly cooking things that do not have recipes teehee.
Anyway, today is the first day of the Chinese New Year! which is a big thing for the chinese people;
for the old, it’s a time to gather and visit the people whom they have not seen for a year;
for the young, it’s a time to show off their new clothes and get money in the form of red packets.
Cny always bewildered me because
1. Why do people only visit other people once a year? If those people really did matter, wouldn’t you visit them more often?
2. Young people, like me, get very bored visiting other people because as I mentioned earlier, these people are people you visit only once a year which means I don’t really know them.
3. It’s the time of the year to show off who wears red clothes better and who bought the trendiest new clothes. Problem is I always struggle to buy new nice clothing for Cny and I always end up wearing ‘old’ clothes and get judged by my cousin.
Okay, I seem to dislike Chinese traditions quite a bit but there are always upsides to this Cny period.
1. Long holidays, especially when there’s no one to visit.
2. Cny goodies (which requires another post; my mother makes the best pineapple tarts)
3. Cny meals (steamboats, elaborate reunion dinners, yummmmms)
So this Cny lunch, I made a rock melon sago dessert for everybody.
Thing was that it was a bit too sweet, but i guess sweet is good during Cny because the Chinese has a phrase “甜甜蜜蜜” which literally means sweet honey but figuratively means that your relationships will be sweet and sticky in a good way.
My favourite part about this recipe is that I get to scoop melon balls! Reminds me of my primary school days where I would bring a watermelon bowl for any class party. Loved those watermelon bowls! I should do them one day again, except that watermelon is so expensive in Singapore right now ): I miss my $2 watermelons.
Anyway, here’s the recipe, adapted from a local website
but with sugar cut down by a whole lot.
Rock Melon Sago Dessert Serves 6-8
1 small rock melon
1/4 cup sago
2 cups water for cooking the sago
1/4 cup white sugar
1 cup water
200ml coconut milk with ½ teaspoon salt
1. Cook 1/4 white sugar and water together until the sugar dissolves and the mixture is clear. Set aside.
2. Boil the 2 cups of water until it is on a rolling boil, then add the sago in. Turn down to medium heat and whisk constantly for 10 minutes.
3. After 10 minutes, turn off the fire and cover the pot with a lid. Allow the sago to cook in the residual heat until you see very few white dots left (about 10 minutes).
4. While waiting, use a melon baller to scoop out balls of rock melon.
5. Scrap out the remaining rock melon bits and put them into a blender.
6. Blend the rock melon scraps with the sugar syrup and place in your serving bowl.
7. Add in the coconut milk.
8. Once the sago is done, rinse it under tap water to remove the excess starch. Then stir it into the serving bowl.
9. Add the rock melon bowls into the serving bowls too.
10. Chill for at least 3 hours before serving!
My House (another name for class in Med school) held a Christmas/ New Year party today and I decided to make an Earl Grey Tea Cake for dessert 🙂 I first tried this tea cake at a cafe in Lavender but it was quite expensive, about $4 for a slice. I did like the flavours though, so I tried to replicate it at home.
When the cake first came out of the oven, I fell in love with the texture. But when I kept it in the fridge overnight, the cake became a bit dry which wasn’t to anyone’s liking. So I’ll most probably be tweaking this recipe by adding in yogurt for a moist cake!
Another gripe I had was that the Earl Grey Tea flavour was not strong enough. The taste was good enough but stronger would be better. So perhaps use more tea bags next time for the milk infusion?
I’ll post the updated version after my exams when I have time to play around in my kitchen but till then 🙁 Goodbye!
Ps. The photos are prettier this time round because I took them on D’s pretty new hipster wooden table 🙂
240ml whole milk
4 bags Earl Grey tea
360 grams all-purpose flour
2½ teaspoons baking powder
225 grams salted butter, at room temperature
180 grams granulated sugar
4 large eggs, at room temperature
1. Simmer milk in saucepan over medium low heat
2. Add the Earl Grey tea bags into the milk, cover the lid of the saucepan and steep for 20 minutes.
3. After 20 mins, squeeze tea bags of any milk and ensure that the infused milk still adds up to 240ml. If it doesn’t, add more milk.
4. Cut open the earl grey tea bag to use the leaves inside. Whisk the leaves, flour and baking powder together.
5. In a stand mixer, cream butter and sugar together for 5-6 minutes until light and fluffy.
6. On low speed, add in eggs one by one until well-mixed.
7. Add in flour and milk tea in alternate batches until the flour is well-mixed, starting and ending with the flour mixture.
8. Preheat the oven to 175 degrees Celsius.
9. Pour the batter into your loaf pans.
10. Bake for 30-40 mins until the skewer comes out clean. Enjoy! 🙂
I haven’t posted in a long while because I haven’t touched baking for a really long time ): I was busy with my mission trip in the past month hence the lack of time. And now with exams just 2 weeks away? It calls for stress-baking.
I stumbled across these magic cakes while surfing the net and they seemed quite magical. With one batter, you get two textures. A custardy, soft filling at the bottom and a spongy cake at the top. It sounded too good to be true so I had to try it.
It did come out with 2 layers but I wasn’t in love with the custard. I don’t think custards are my kind of thing, so yup, I’m not going to make this again. But if you’re curious about this cake, give it a try! Maybe you’ll love the custard more than I did.
Magic Matcha Cake Ingredients
140g plain flour
2 tbsp matcha powder
4 eggs, separated and at room temp
100g caster sugar
1 Tablespoon of Water
1. Melt butter
2. Warm up milk until lukewarm
3. Whisk egg yolks and sugar together until pale
4. Whisk in butter and water until well incorporated
5. Sift in flour and matcha powder, whisk
6. Slowly whisk in milk until everything is well mixed
7. In a separate bowl, whisk egg whites until stiff peaks
8. Fold in egg whites into mixture, 1/3 at a time
9. Preheat oven at 150 degrees Celsius
10. Pour batter into a greased 10 inch square baking pan
11. Bake for 30 mins or until top is golden brown. The middle of the cake should still be wobbly when you take it out!