Milk Tea Tres Leches

Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food
Milk Tea Tres Leches - Eat Cho Food

We are leaving for Rome in 4 days... holy meatballs! Whenever anyone asks me what I'm most excited for, my mind automatically jumps to one thing. No, it's not the romantic architecture that I’ve been studying for years or the fact that I won't be working for 2 weeks. It's not even the pizza or all the tiramisu I'm going to consume on a daily basis. It's the to-go pasta! lolololol I've mentioned it before, but I have a strange love for eating and walking. I love it so much that I've seriously thought about turning this combo into an Olympic sport where the athletes wear all white bodysuits and eat wet burritos or piping hot bowls of beef pho while also speed walking 1600 meters. Why do they have to wear white body suits? Because each athlete would get points deducted or more time added based on the amount of spills they get! hahahaha I giggle at this idea every time and feel slightly embarrassed I've spent enough time figuring out all the random details. The sport still needs a name though! 

Anyways, to-go pasta is literally the thing I'm looking forward to the most on this vacation. My friend Kelsey told me about this concept when she was studying abroad in Florence. What I’m imagining is a Chinese food take out container filled with the best pasta I’ve ever had. I’m so ready! Do you believe me now that I love portable food?? Foods on sticks. Self contained bundles of food like buns or onigiri. Anything that's smartly packaged in a neat and easy to eat out of container. A part of me thinks that if I'm eating and walking at the same time I'm also burning calories, which means I can eat more... honestly the logic isn't tooooooooooo crazy. Plus any food is portable if you tried hard enough... hence the Olympic sport! I don’t advise you to try eating hot pho while speed walking unless you’re a pro.

You know what's even better than portable noodles though? Not much... but portable dessert!! Obviously ice cream cones and ice cream sandwiches are the classic portable desserts, but doesn't portable cake sound like a dream come true? Especially a cake that's been soaked in milk tea and covered with whip cream! The inspiration for these Milk Tea Tres Leches came from a little market over by Reuben's office. I went there for the first time and was overwhelmed by how beautiful the prepackaged foods were! Like a million times better than the Trader Joe's grab and go lunch cold case I'm always frequenting at lunch. My eyes lit up when I saw their grab and go dessert section. Rows and rows and rows of weck jars filled with fruit cobbler, mousse, and cake!!! I had to grab a jar of their tres leche because there's something so satisfying about the texture of sponge cake soaked in cream. Mmmmmmm. It was SO GOOD. I beg Reuben every few weeks to bring me home one so we could split it for dessert!

This version has a little Hong Kong Milk Tea Twist! Milk tea is traditionally made by brewing ceylon tea (or red tea) and mixing in condensed milk and evaporated milk for a sweet and smooth finish. It's one of my favorite drinks and I'm always thinking of ways to incorporate it into desserts! It only seemed natural to infuse the ceylon tea into the tres leche since all the dairy was already there! The light and fluffy vanilla sponge cake is soaked in a tres leche mixture of condensed milk, regular milk, and heavy cream that's been steeped with ceylon tea. The resulting texture is light but also custardy. What dreams are made of! You can either assemble the tres leche in little parfaits like me or as a whole cake to share with friends or horde for yourself. I'll never judge! 

Talk you soon, friends! Next time you hear from me, I'll be in the land of carbs and portable pasta! Tune into my Instagram stories and watch me roam around Rome with a tub of chewy noodles and red sauce stains on my shirt! It's going to be glorious!

Ciao!


Milk Tea Tres Leches

makes 4 parfaits

materials:

3/4 cup all-purpose flour
1 tsp baking powder
pinch of salt
3 eggs - whites and yolks separated
1/2 cup sugar
1/2 tsp vanilla
1/4 cup milk

1 1/2 cup heavy cream
2 tbsp ceylon tea or strong black/red tea
1/2 cup condensed milk
1/2 cup milk

1 cup heaving whipping cream
3 tbsp powdered sugar

cocoa powder - optional

steps:

  1. Preheat oven to 350 degrees. Grease and line a 8”x8” baking pan with parchment paper.

  2. In a large bowl whisk together flour, baking powder, and salt. In a medium bowl whisk together egg yolks and sugar for 3 minutes until thick and pasty. Fold yolk mixture into the flour mixture. In a clean bowl beat egg whites until you have stiff peaks, about 5 minutes. Gently fold egg whites into the flour mixture until evenly combined.

  3. Pour cake batter into the baking pan. Use an offset spatula to smooth the batter evenly in the pan. Bake for 20-24 minutes. Test for doneness using the toothpick test. Allow cake to cool in the pan for 5 minutes and then remove from the pan to cool completely on a wire rack.

  4. While the cake is baking, bring 1 1/2 cup heaving cream and ceylon tea to a gentle boil. Boil for 5 minutes. Watch carefully so it doesn’t overflow! Remove the cream from the heat and allow the tea to steep for 30 minutes. Discard tea bags and mix in condensed milk and regular milk.

  5. To make whipped cream, whip heavy cream with powdered sugar until fluffy.

  6. To assemble the parfaits, cut out 2.5”-3” cake rounds with a biscuit cutter. You should be able to get 6 full cake rounds for 3 parfaits and use the cake scrapes for the 4th parfait. Poke a few holes into the cake rounds using a fork. Place 1 cake round in a glass jar or serving glass. Pour 2-3 tbsp of the milk tea cream mixture. Add 2-3tbsp of whipped cream. Repeat cake, milk tea, and whipped cream layer again until filled. Place tres leches in the fridge for at least 3 hours to allow the cake to absorb the milk tea. They can be stored in the fridge for up to 4 days. When ready to served dust with a little cocoa powder!

Milk Tea Tres Leches - Eat Cho Food

Milk Tea Tres Leches - Eat Cho Food

Mini Almond and Satsuma Orange Cake

Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // Eat Cho Food
Mini Almond and Satsuma Orange Cake // Eat Cho Food
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free
Mini Almond and Satsuma Orange Cake // https://eatchofood.com/blog/2019/1/12/mini-almond-and-satsuma-orange-cake // Gluten Free

Happy Chinese New Year, friends! Gong Hay Fat Choy! We had the most wonderful CNY party this weekend and my body is still recovering from it. If you make almost 100 dumplings in one afternoon, you’ll discover a whole bunch of arm muscles you never knew existed. We had most of our friends over and they all fit! Most importantly, we had enough food and no one left hungry! There was a whole plate of noodles and maybe a few bits of roast pork left. I feel like that’s considered a success! I just love cooking for real life people so much. When I’m making food for the blog, Reuben and I will eat it as a meal if it’s savory and if it’s sweet one of us will bring it to our respective offices to share with our coworkers. I don’t really get to see people’s reactions from eating my food, unless it’s Reuben. There is just something so special when you feed people in your own home and see their eye light up and hear a bunch of loud mmmmmmmmmmmms or OMGGGGGs. It’s so rewarding and makes me so happy! I hope I can mentally and physically recover soon so we can do it all over again! Maybe that will be in 2021 lol.

The very next day I woke up with a slight exhaustion/ happiness hangover ( I was sadly too excited to eat all the food I made and only had maybe 2 drink the entire night), cleaned up the apartment and got it back to a respectable level to have a few more people over for an intimate Super Bowl party. Reuben helped too, don’t worry. I was mentally dreading having more people over after the party, but they brought a puppy over and I made mac and cheese… so it was all good! I not sure what we’re going to do tonight for actual Chinese New Year? I honestly still feel wiped out after this weekend, so maybe we will order in chinese food? That still counts!

In honor of Chinese New Year, I’m sharing this Mini Almond and Satsuma Orange Cake! During CNY a lot of the food we eat are meant to symbol something good for the new year! Noodles for long life and dumplings for fortune and wealth. I had satsuma oranges all over our food table at the party as decoration, but also because you’re supposed to have oranges as a symbol of good luck! I’ve shared a few savory recipes this month for CNY but every celebration needs a dessert! Cake! We always need cake! This cake is deliciously moist and dense from the almond flour. Bonus points too because it’s also gluten free. The orange flavor is super bright and present in both the cake and buttercream. I love how Mother Nature was kind enough to give us great citrus during the cold and gloomy months of winter. It’s like she knows we all need a little fruity and zesty pick me up to get through the polar vortex (it doesn’t snow here, but I sympathize with you if you’re freezing).

I hope you have the chance to whip up this cute little citrus cake! I also hope you all have a wonderful and fulfilling new year : ) eat some dumplings for me!


Mini Almond and Satsuma Orange Cake

makes a 2 layer 6” cake

cake materials:

4 eggs - yolks and whites separated
zest of 1 satsuma orange
1/2 cup sugar - divided
1 1/2 cup almond flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp almond extract

orange buttercream materials:

3/4 cup unsalted butter - softened
3 cups powdered sugar
pinch of salt
juice of 1 small satsuma orange

*double the buttercream ingredients if you wish to full coat the cake.

Steps:

  1. Preheat oven to 350 degrees. Grease and line the bottom of 2 6” cake pans with parchment paper rounds.

  2. In a medium bowl, whisk together egg yolks with orange zest and 1/4 cup sugar. In another bowl, whisk together almond flour, salt, and baking powder. Add to egg mixture and whisk to combine.

  3. In the bowl of your standmixer, fitted with the whisk attachment, whisk egg whites on low for about 30 second and then increase to medium speed. While the whisk is still running, slowly add in the remaining 1/4 cup of sugar and whisk until soft peaks form. Fold the egg whites into the egg and almond flour mixture until just combined.

  4. Pour batter in cake pans and bake for 23-25 minutes until done. Allow cake to cool in the pans for 10 minutes and then invert the cakes onto a wire rack to completely cool.

  5. In the bowl of your stand mixer, fitted with the paddle attachment, blend together softened butter, powdered sugar, salt, and orange juice until smooth. It might look curdled for a minute but just keep blending. Place a cake layer on a plate or cake stand. Add a plop of buttercream on top and smooth with an offset spatula. Add second layer and frost the top of the cake and the sides with a light layer of buttercream for a naked appearance. Decorate with additional buttercream or marzipan dyed to look like oranges. Cut and serve!

Cookie Butter Cake

Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food
Cookie Butter Cake // Eat Cho Food

Cookie Butter Cake // Eat Cho Food

We went out 3 of the last 4 nights and my internal 80 year old body is hating me for it. Reuben’s holiday party was on Friday and I met a whole gaggle of his new work peeps. I ate a lot of patatas bravas and churros and then ended up dancing off maybe 2 churros at a bar down the street. I felt so young and so hip… until the next morning. But I ate a lot of dumplings and rallied. I mustered enough energy to go to a friend’s cookie decorating party, without getting completely overwhelmed with social anxiety, and had enough holiday spirit to go to my office’s holiday party that night. We stayed out to 2 am, ate late night gloriously mediocre bar pizza, ubered home, laughed at all the weird things that happened throughout the night before passing out hard. Miraculously, I woke up feeling ok and desperately craving something green. I put soft pants on, scurried to the farmers market for some salad fixings, came home, ate salad, and officially melted into the couch for the remainder of the day. I had big plans of baking some cookies, but my body was like NOPE.

I was hoping that spending Sunday being a blanket burrito would be enough recovery for me, but then I woke up with another big fat NOPE. The moment I got to my desk I just couldn’t wait to go back home and sleep. But then my boss asked if I wanted to go to the Warriors game that night and it took me like .00000001 seconds to say UM, YES. He has incredible season pass tickets to the Warriors. As much as I love my hometown of Cleveland, I can’t let my (lack of) hometown sports pride hold me back from insane front row (sort of) tickets. We were so close to the players, I could almost hug them. Reuben said if I tried to hug them one of the intimidating body guards would tackle me to the ground. Whatever. It was such a fun time and I couldn’t help but feel so thankful to be there. Generosity is such a great quality in people and there is just something about this season that really makes the generous spirit shine. Whether it’s gifting once in a lifetime NBA tickets to your employee, or surprising a coworker with thoughtful vintage pottery (thanks, Alex and Francis!), buying a friend coffee, or just making someone a cake. Doing nice things for each other is simply just so great, isn’t it??

I have lots of generous people to be thankful for this season, so I better get baking on all those last minute cookies! Gosh, 7 days until Christmas already?! If you’re looking to bake up a treat for the people you care about in the next week, you can either go the cookie route or the cake route. I shared a great little cookie recipe last week and this week I have one of the most delicious and festive cakes I’ve made yet! COOKIE BUTTER CAKE. Until a few weeks ago, I had never purchased the infamous cookie butter from Trader Joe’s due to fear of addiction and gaining 100lbs. But! I took the plunge and got myself a jar for the sake of recipe development. The hype is real. Cookie butter is really really good. The flavors of cookie butter in this year’s holiday cake were great because I’m not a huge fan of gingerbread. Cookie butter has a bunch of the same warming spices we all crave this time of year, but without the intense molasses flavor. Then I covered the whole cake in my true love: cream cheese frosting. If you’re making this recipe, you could totally stop right there and you’ll have a smashing good cake. Anyway, I obviously have nothing else better to do with my weekends, so I made a little sugar cookie house and matcha tuile trees. I may or may not have drafted up the elevations of the sugar cookie house in AutoCAD (for those designer nerds out there…). I took a pretty minimal approach to decorating the house and the cake in general. I just loved how delicate and vibrant the trees turned out and wanted to keep the colors and forms of the cake simple. Gosh, I sound like an architect, don’t I?? A few blobs of buttercream and gold sprinkles were all that it needed.

However, for next year I would ideally like more time to dedicate to cookie architecture. Maybe I’ll attempt a Luis Barragan or Sea Ranch inspired cookie structure. I’ll add that to my list of 2019 goals and make it happen.

I think this cake is going to be my last recipe for 2018. Crazy! I hope you all have a wonderful, restful, and belly filled Christmas!


Cookie Butter Cake with Cream Cheese Frosting

makes 1 - 2 layer 8” cake

cookie butter cake material:

2 1/4 cup all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1/2 tsp cinnamon
1 1/2 sticks of unsalted butter (12 tbsp)
1 cup white sugar
1 cup cookie butter (I used Trader Joe’s)
3 eggs
1 tsp vanilla
1 cup buttermilk

cream cheese frosting materials:

12 oz cream cheese - softened
1 1/2 stick unsalted butter (12 tbsp) - softened
1/2 tsp vanilla
1/2 tsp salt
6 cups powdered sugar

to make the cake:

  1. Preheat oven to 350 degrees.

  2. Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside.

  3. Place softened butter and sugar into the bowl of your standmixer set with the paddle attachment. Blend for 45 seconds at medium speed until light and fluffy. Add in cookie butter and blend for another 45 seconds until evenly mixed, fluffy, and lightly tan in color. Add in eggs and vanilla and blend until just mixed. Scrape down the sides when necessary.

  4. While mixing the batter on low speed, add in dry ingredients in 1/3rds, alternating with buttermilk in between. Mix until just combined, avoid over mixing.

  5. Grease 2 8” cake pans and line bottoms with parchment paper. Add batter to cake pans. Smooth the tops with a small offset spatula. Bake for 28-32 minutes until done. Remove from the oven and allow cakes to cool in the pans for 5 minutes before removing from pans and placed on a wire rack to completely cool.

to make cream cheese frosting:

  1. Blend together cream cheese, butter, salt, and vanilla for 1 minute on medium speed until smooth. Reduce speed to low and gradually add in powdered sugar until smooth. Scrape down the sides when necessary.

to decorate:

  1. Place 1 layer of cake on a cake board or plate. Plop some frosting on top and smooth out the frosting into an even layer with an offset spatula. Place second layer on top. Cover the whole cake with frosting. For the ruffle detail use a petal decorating tip (one end is skinnier than the other). Hold the piping tip at a 45 degree angle, with the fatter end touching the caking and pipe the frosting while also turning the cake stand.

  2. Top with a sugar cookie house or cut outs and matcha tuile trees! Recipes are below!

Tuile Cookie Trees Recipe
- I added 1 tsp of matcha powder and formed them around a cone mold immediately out of the oven.

Sugar Cookie Recipe
- I omitted the tahini from my recipe and made cardstock cut outs of my house to trace on my rolled out cookie dough. Adhere the cooled cookie walls together with royal icing or extra buttercream.

Cookie Butter Cake // Eat Cho Food