Teh Si, one of the most common drink we order at the coffee shops. During school term, i used to drink teh almost every morning for a certain period of time. It was so addictive. I love the combination of black tea and milk. Simply love the aroma of teh. I haven came across any Teh Si cakes before this. Seen earl grey or green tea cakes before, but Teh Si cakes? Nah. Tried to google online but can’t find any Teh Si cakes. Indeed an authentic asian flavor, surely worth a try right? I make several adjustments to the original recipe.These puff cakes are very fine and moist. (I call them puff cakes because they look so cute and puffy!) My puff cakes have a strong brown sugar taste. If i were to bake again, i will get a stronger Teh Si than the average cups to enhance the flavor. (Maybe Teh Si gao gao?) If you disklike the taste of brown sugar, use light brown sugar. I used dark brown sugar, so i guess the taste is slightly stronger. You can add cinnamon or nutmeg too. I didnt have any so i omitted them. I’ll be submitting this post to Aspiring Bakers #30: it’s Tea time! (April 2013) hosted by Food Playground. This is my 2nd time participating in Aspiring Bakers. My first entry was Healthier Honey Dew Sago for Aspiring Bakers #20: Asian dessert buffet 10 months ago! Wow, how time flies.
Recipe: (Original recipe adapted from “Cupcakes with Attitude by Benjamin Wong” Makes 6 medium cupcakes)
Teh Si – 50 ml
Brown sugar – 50g
Cake flour- 75g
Baking Powder- 3/4 tsp.
1. Preheat oven to 170 degrees celsius. Line muffin tray with cupcake liners.
2. Mix cake flour and baking powder. Sift them.
3. Cream butter in an electric mixer for a few minutes . Gradually add brown sugar and continue to beat until well combined.
4. Add eggs and beat until mixture is well plended, light and fluffy.
5. Add cinnamon and nutmug here if you are using, Mix well.
6. Fold in the flour. Stop immediately once all the flour has been incorporated into the mixture.
7. Add Teh Si into the mixture. Mix well.
8. Spoon batter into cupcake liners. Bake for about 18-20 minutes. Remove these puff cakes from tray and place on wire rack to cool. Enjoy!
Look at how moist these puff cakes are. :>
I have been thinking all about the mango sago from”Ah Chew Desserts, 阿秋甜品” ever since my virgin visit with my colleagues. Their mango sago is fabulous with the fragrant taste of the coconut milk and juicy mango cubes. I finished the whole bowl to myself despite having a super sinful and filling dinner at Astons before that. Although it was delicious, it was ultra sinful because of the rich coconut milk and is mega damaging to your weight and waist! Hence, I’ve decided to re-create a healthier version. However, i couldn’t find mango in my supermarket that day and so i substituted with honeydew instead. To make mango sago, you simply have to replace honeydew with mango in the below recipe. I am submitting this to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground. Please refer here for more details. This is my first time participating in Aspiring Bakers and I am pretty excited about it!! I looked up online and scribbled notes and information from everywhere (until i am was very confused) onto a piece of paper and combined them into this recipe! The use of soy milk is going to make this dish so much healthier.
Ingredients: ( Makes approximately 3-4 bowls)
1/2 Honey dew ( divide equally to half)
1/4 Cup Sago
2-3 tbsp of sugar
3/4 Cup of Soy Milk
1/4 cup of coconut milk
Several pandan leaves, chopped
1. Prepare the sago. [Boil a small pot of water and add the sago when the water is boiling. Reduce heat and simmer for 10 mins. Stir occasionally toprevent the sago pearls from sticking onto the sides and bottom of the pan. Turn off the flame when sago has turned partially translucent and still able to see some moving white dots. Cover the pot with a lid until the sago turn transparent ( about 10 mins). Rinse the sago through running water to remove the excess starch. Keep sago submerge in water until ready to use. For step by step photos, please refer to here
2. Pour coconut milk into saucepan and throw in the chopped pandan leaves. Bring the coconut milk to simmer under low heat for about a min. Remove pandan leaves.
3. Puree 1/2 of the honey dew and dice the remaining 1/2 into small cubes)
4. Mix the soy milk, coconut milk, honey dew puree and sago together. Stir well. Taste and add sugar to your desired sweetness.
5. Chill it in the fridge.
6. When serving, fill 3/4 of the bowl with honeydew sago and pop in some ice cubes to fill the remaining bowl.
Note: Best to be consumed on that day itself. Not recommended to store it overnight. If you prefer a thicker flavour, you could adjust the ratio of soy milk to coconut milk to 50:50 etc… Definitely a good afternoon desert in the summer right now. Enjoy!