This is my favourite sandwich (however shape the bread comes in, white or wholemeal bread, or croissant). It’s only better in a croissant because ….. a croissant is bigger and it holds more egg mayo! Don’t you think so ?
This recipe, well, I don’t even call it a recipe. It’s just one of those easy-to-prepare yet comforting type of food you SHOULD already know; boiled egg + mayonnaise, precisely kewpie mayo. And I’m going to give you one tip. Just one. Be generous 😉
Egg Mayo Sandwich
- 1 croissant
- 2 eggs
- 3-4 tbsp Kewpie Mayonnaise
- pinch of salt and pepper
- some chopped chives (optional)
- sliced cucumber (also optional)
- Place eggs in a pot and cover with water. Bring to a boil for 7 minutes. Turn off heat and drain water. Drain eggs under cold water.
- Crack and peel shells off eggs. Chop to dices with a knife, or just smash with a fork.
- Add in mayo, seasoning and some chives if you want.
- Use a egg masher or a fork to mash everything together.
- If you have time, put it in the fridge for a couple of hours. Otherwise sandwich it in any bread of your choice.
- *if 2 eggs are too much for you in 1 croissant, save the leftovers for tomorrow.
I like to put the egg mayo in the fridge overnight and sandwich it only the morning I want to eat it. You would get a hot crispy, flaky, croissant with cold, creamy and rich egg mayo filling. Bon Apetit!
It’s a chocolate mochi cake, a chocolate Japanese rice cake, a local Hawaii favourite, a Luau dessert.
Just how many names can this cake carry. I can’t stop eating it hence I wanted to share this up with you as soon as I can.
So, I first came to know about this chocolate mochi cake from Food 52. It was intriguing as it says that it’s squishy, not moist or dense or spongy, but bouncy (QQ), like mochi but not sticky. It is quite similar to rice cakes or Kuih Bakar but it is somewhat lighter despite it being chocolate. The subtle chocolate flavour doesn’t need you to glug down a glass of water, unlike some rich and dark brownies. It also has a very distinguished top layer in a completely different texture. It felt like traditionally baked mooncake skin, and maybe abit of regular loaf bread crust. I’m not trying to confuse you but you need to try this cake at least once. The ingredients may seem a little off but just give it a go; glutinous rice flour, evaporated milk and chocolate.
I can see why this cake is somewhat Japanese inspired since Hawaii is not that far from Japan. (just about 6000+ km apart). < yup, I just googled that. I can’t tell you for sure if it is a Polynesian recipe or a Japanese recipe because you just don’t see glutinous rice flour AND chocolate together in a recipe that often. In this recipe, from the lady who owns a shop called Nori’s Saimin & Snacks in Hawaii uses coconut milk as well and it is apparently very well received during funerals (huh, ok) and as omiyage (souvenirs).
But regardless it being Japanese or Hawaiian, please do try and make this cake (and be mindboggled by it). You’re welcome
Chocolate Mochi Cake
- 140g glutinous rice flour
- 200g white sugar
- ½ tablespoon baking soda
- 60g salted butter
- 100g dark chocolate. chopped
- 1 can (390g) evaporated milk
- 1 teaspoon vanilla extract
- 1 eggs, beaten
- Preheat the oven to 175 C and grease a 8-inch square baking pan.
- Whisk together the flour, sugar, and baking soda in a large bowl. Set aside.
- Heat the butter and the chocolate together in a small saucepan over low heat, stirring frequently until you have a smooth mixture.
- Pour the melted chocolate and butter into the bowl of a stand mixer fitted with a paddle attachment. With the mixer running on low, add the evaporated milk, vanilla, and eggs and mix until incorporated. You can also just use a whisk to mix everything.
- Add the dry ingredients and mix on low until the batter is smooth and lump-less. Pour into the prepared pan and bake for 45 minutes, until the cake no longer jiggles.
- Remove from oven and let cool before serving. This cake should be stored at room temperature rather than refrigerated
Do you like chocolate chip cookies and brownie ? Well, if you do, then you will like Congo Bars. It is similar to a Blondie. It’s made the similar way with regular brownies but instead of it being chocolate, vanilla is used, hence the name. Some make blondie with white chocolate in replacement of dark chocolate from a brownie, but I think that’s too sweet even for me. But Congo Bars don’t, it has brown sugar instead hence the chewy, moist texture (but sweet as well) I’m not really sure where Congo Bar originates from but definitely not from African counterparts. Apparently, it is a classic southeastern US treat. And it’s so old that there’s a 100 year old recipe cut out!
Having said that, I actually haven’t found out until about 2 months ago where I attended a buttercream flower class and the teacher made it for us. I’m like “wha? what bars ?” So, if you wanna know, it is quite popular amongst the Malay communities here in Malaysia as I’ve never met someone else who knows what is Congo Bar apart from them. So hey, if you have some chocolate chip handy, hurry and make them!
In this recipe, I use 2 types of chocolate chips; Ghirardelli and Hershey’s. One of the chip size is smaller and one is bigger. The bigger ones goes into the cake and part of the smaller ones goes on top of the cake. So you get some ooey gooey chocolate inside the cake when you bite, while keeping it visually abundance with chocolate chips. See, win win ;). But fret not if you don’t have different types of chocolate chip. You can use dark couverture chocolate buttons and it works well too! Callebaut has some really awesome chocolate if you are looking for some.
The recipe is very straight forward using creaming method but with melted butter instead of room temperature butter. Do not reduce too much of the sugar (as I’ve already reduced from the original). The sugar is important in keeping the bar chewy and moist and not cakey and dry. It is a little tricky of the baking time. If you want a chewy bar, then bake only at 25. If you want a more cakey texture, do 30 mins. Oh yummy I think I may need to go bake a batch 😉
Congo Bars / Chocolate Chip Bar
- 190g Salted Butter, melted
- 280g brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 280g all purpose flour
- 2 tsp baking powder
- 140g Ghirardelli Chocolate Chip
- 140g Hersheys Chocolate Chip
- 60g toasted walnut.
- Preheat oven to 175 C. Line a 10” square baking pan with parchment paper.
- Melt butter in a double boiler or microwave. Combine melted butter and brown sugar in a mixing bowl and mix till thoroughly mixed with a whisk. Add eggs, 1 at a time.
- Sift flour and baking powder together and fold it into the batter till almost mixed through with a spatula Add 1 of the chocolate chips and walnut and mix till batter is smooth.
- Spread batter in the prepared pan and smooth it evenly. Sprinkle the other type of chocolate chip on top. Bake congo bars for 25-30 minutes or until they are set and lightly brown.
- Let it cool in the pan. Remove from pan and cut bars evenly. Store in an airtight container.