Happy Sunday Everyone🌰🍁🍂🍠
The fourth day of vacation at home.
Mid-Autumn brunch selection. No refined sugar added.
Using up leftover ingredients. Almost there! The remaining is a short stick of butter.
Besides with Verveine tea and fresh lemon zest. Right, the porcelain grater had a good role for that.
1. The first course
• Madeira Black Rice Sorghum Butter Cake
Based on traditional English Pound Cake. It’s made with leftover aperitif as a rule of good tea cake, adjusted tiny bit as to Chinese taste.
• Craquelin Choux with Pumpkin Rice Whipped Cream
Buttery choux pastry with cream filling, certainly one of good ideas to savor Japanese style dessert.
The filling of this Choux was inspired by Chishang(池上) rice ice cream. Chishang is located in Taitung, Taiwan. As implied, it’s very famous for high quality rice, also famous and popular for many people as a nice place for bike riding because of wide rice field. Quite a beautiful and memorable scenery made a big thing of many coffee CM taken here.
I visited four times, it never failed me. For bike riding and Motorcycling both, all good. If you have a chance to travel Taitung, you could stop by here. There are many beautiful views and photo spots in there, including famous coffee CM spots.
• Japanese Chestnut Water Chestnut Paste Bun(栗子菱角泥饅頭) with Sweet Potato Streusel
After steamed, finished in a oven.
• Japanese Butter Red Bean Paste Sandwich(あんバターサンド)
So called hard bread would be the very best idea for this, there was some leftovers though. Instead, I did not completely mash the beans. Plus, I gave some fresh touch by adding Earl Grey infused water to Allulose candied Azuki Bean for the whole balance.
2. The second course
• Pandan Green Tea Terrine
I’m not a big fan of sweet dessert, so normally I prefer savory Terrine and Pâté. Before pork was taken out of my kitchen, Chinese Salted Pork Jelly(水晶肉) was certainly one of mine. If you have a room for pork, you could try it.
>Continued on the comment thread