Friday, June 1, 2018

Thai iced tea cake with condensed milk buttercream

Cupcakes:
  • 2 cups whole milk
  • 1/4 cup condensed milk
  • 3/4 cup Thai iced tea mix (see note, below)
  • 2 3/4 cups cake flour (unsifted)
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 16 Tbsp. (2 sticks) butter, room temperature
  • 1 3/4 cups sugar
  • 4 eggs, room temperature
  • 1 Tbsp. vanilla
  • One batch condensed milk buttercream, recipe below

1. Preheat oven to 350F. For cupcakes, grease and flour or line with paper liners 24 cups in muffin pans. For cakes, grease and flour two 8- or 9-inch round pans or one 9×13-inch rectangular pan and line the bottom with parchment paper.
2. Whisk together the milk and 1/4 cup condensed milk in a medium pot. Heat over medium or medium-high heat until scalded – steaming with bubbles forming around the edge – stirring occasionally. Add the tea mix, remove from heat, cover, and let sit 10 minutes. Pour through a sieve, coffee filter, or tea screen to strain out the tea. Let the mixture cool to somewhere between room temperature, using the refrigerator or freezer to cool down quickly if necessary. 
3. Whisk together the flour, baking powder, and salt in a large bowl. Set aside.
4. Using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy (4-6 minutes). Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat in the vanilla. Scrape down the beaters and the sides of the bowl as needed.
5. Reduce speed to low and beat in one-third of the flour mixture. As soon as the flour is almost incorporated, add half the milk mixture. Repeat with a second third of the flour mixture, the rest of the milk, then the rest of the flour, making sure not to overmix after each addition.
6. Use a rubber spatula to give the batter a final stir, scraping along the bottom and sides of the bowl to make sure all lumps are incorporated and that there are no pockets of dry ingredients hiding in the batter.
7. Pour the batter into the prepared pan(s), filling cupcake cups about 3/4 full. Bake 20-30 minutes (shorter end for cupcakes and rounds, longer end for sheet cake), rotating pans halfway through baking. When done, the middle of the cake will spring back when lightly pressed with a fingertip and a toothpick or wooden skewer inserted into the center of the cake should come back with a few crumbs attached.
8. Let the cakes cool in the pans on wire racks for 10 minutes. For cupcakes, remove each one and let cool on wire racks until completely cool. For cakes, run a small, sharp knife around the edge to loosen the cake from the pan, then flip onto wire racks. Remove the parchment paper and flip upright. Let cool on wire racks until completely cool. Frost!

Condensed milk buttercream Frosting
  • 2 cups (4 sticks) butter, room temperature
  • 1 1/2 cups condensed milk
  • 1 2/3 cups powdered sugar, sifted or whisked to remove lumps
  • 2 tsp. vanilla


1. Beat butter with an electric mixer until completely smooth, about 1-2 minutes. With the mixer on low, pour in the condensed milk. With the mixer on low, add the powdered sugar in a few batches. Add vanilla. Beat until completely incorporated.

Wednesday, May 30, 2018

Guacamole

Ingredients:
  • 3 Avocados- peeled, pitted, and mashed
  • 2 lime, juiced
  • 1 teaaspoon salt
  • 2 roma tomatoes, diced
  • 1 teaspoon minced garlic
  • 1 pinch ground cayenne pepper
  • 2 teaspoon chopped fresh cilantro

Directions:

1. In a medium bowl, mash together the avocados and lime juice. Mix in cilantro, tomatoes, and garlic. Season with salt and cayenne pepper. Refrigerate 1 hour before serving. 

Monday, May 28, 2018

Avocado Fruit Salad

Ingredients:
  • Avocado cubes
  • Peeled pink grapefruit segments
  • Raspberries or blackberries
  • Walnuts
  • Honey

Directions:

1. Combine all ingredients in a bowl. Refrigerate for 1-2 hours. Drizzle with honey before serving. 

Friday, May 25, 2018

Egg Pudding

Ingredients:
  • 5 eggs
  • 2 cups of milk
  • 5 tbsp of sugar
  • 5 tbsp of sugar for caramel topping
  • 2 tsp of vanilla extract

Directions:

  1. Beat eggs and sugar together. Add milk and vanilla extract.
  2. Cook 5 tbsp of sugar until it turns to a caramel color. Transfer into a ramekin or baking dish then add the egg mixture on top.
  3. Prepare a baking pan and fill 2/3 of the pan with water. Place ramekin in the center of the pan.
  4. Bake at 250º for 25 mins.

Wednesday, May 23, 2018

Sweet Porridge (Ba Bao Zhou)

Ingredients:
  • 1 1/2 cup Mogami blended rice 
  • 1/2 cup Barley
  • 1/4 cup black bean
  • 1/3 cup red or green bean
  • 20 pcs Lotus Heart
  • 1 small packet of Ginkgo nuts
  • 3/4 cup Mogami sweet rice
  • 1/3 cup Millet
  • 1/3 cup Lycium (枸杞子)
  • 10 pcs of Dates

Directions:

  1. Bring a pot of water to broil then add in Mogami blended rice and barley.
  2. In a pressure cooker, add in black beans, red/green beans, and lotus hearts and cook on high for 15 mins then low heat for 15 mins.
  3. Then transfer to the pot and cook for 30 mins.
  4. Add everything else into the pot then cook for another 30 mins on low heat and stir frequently.