A slight interruption as I wanted tell you, yes you! that you can order these floral wreath cakes now. They are made from a Italian Meringue buttercream and they taste very light and creamy at the same time. Each flower wreaths are different and unique to its own. Here are some photos 😉
Just drop me an email (firstname.lastname@example.org) – Available in Klang Valley, Malaysia only.
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