Fried Milk ( Taiwanese street eat)

                                         Crispy,  taste best when it is still hot.

you can pan fry it too.

or, you can eat it this way without fried...
top with a bit of vanilla ice cream, drizzle with condensed milk, finely grounded peanuts, some dessicated coconut.

Recipe: Taiwan Duck
Ingredients
1 mug milk ( your coffee mug size)
2/3 mug corn flour
1/3 mug white sugar
2 egg whites (large eggs)
1 tbsp rice flour
A pinch of salt

To pan fry:  just spread some plain flour and mix well onto the Fried milk for frying.
To deep fry:  mix 3 or 4 tablespoons plain flour with a little water in a small bowl as batter (see pic below)



Method
1.   Place all ingredients (except egg whites) in a large saucepan, constantly stirring over medium low heat.  When mixture gets thicker, add in egg whites and continue to stir vigorously until mixture become thickened ( like the consistency of toothpaste).
2.  Spoon and fill a greased square bowl ( for a nicer clean cut later).  Store in the fridge to set for about 3 hours.
3.  Cut them into squares and deep fry it.

egg whites, corn flour, sugar, pinch of salt, milk, flour ( for deep frying)

stir and cook until it gets thickened 

let it set on a square pan for nicer clean cut later.
( it was too late for me to realise that, haha)

ready to deep fry it

so tasty indeed.

Chocolate Chip buns ( Dan Lepard)

Using the Milk bread recipe, I made these chocolate chips buns and soft batch rolls.
These buns tasted just as good as our local bakeries.  I used premium dark chocolate chips here, it melts as you bite into it, especially when it just got out from the oven.

Coconut red bean pudding ( Matcha)

   This is the kind of coconut pudding I had at the Yum Cha Restaurant recently.
   Using just a small amount of matcha powder makes the pudding taste so refreshing.
   Be generous with the beans used.

I cooked my own red beans here, I liked it a little chewy and not overly tender or soggy in texture.

nspiration: Sugarcrunch
Ingredients
   150g corn flour
   300ml coconut cream ( use quality good cream, otherwise it would ruin the flavour of the pudding)
   300ml milk
   200g castor sugar ( or sweeter, adjust to your own taste)
   3 teaspoon matcha powder
   2 cups cooked red beans

Red beans:
Use boiling water to soak the beans for four hours. Over low heat, boil it for about 25 to 30 mins.
Keep an eye on the texture of the beans. You don't want it too soggy or too tender.
When it's done, you may add some sugar and mix them well (adjust to your own taste). Set aside.

needed to store in the fridge to set.

Method
1.  In a large pot, start with medium high heat,  mix in the milk and corn flour.  Stir well.
2.  Add in coconut cream, water and sugar. Keep stirring until smooth.
3.  Reduce to low heat,  continue to keep stirring the mixture until it become heavily thickened.  Add in the cooked red beans and mix it well.
4.  Pour into a greased 20cm square tin ( or any mould), flatten and smoothen the top nicely with your rubber spatula.
5.  Store in the fridge to let it set well.

love the generous beans 

Beef cabbage steamed bun

 I made some quite big sizes of steamed buns,  one or two is enough to satisfy us.  It's great for lazy meals in weekends.  Great to dip in with some sauces, like vinegar mixes with sesame oil, even with mustard and chilli sauce.  

Milk bread (Dan Lepard)

I did not even deflate the air bubbles, love the holes...kind of artisan look :)