Posts tagged mango
Mini Coconut Cake with Mango Buttercream
Mini Coconut Cake with Mango Buttercream - Eat Cho Food
Mini Coconut Cake with Mango Buttercream - Eat Cho Food
Mini Coconut Cake with Mango Buttercream - Eat Cho Food
Mini Coconut Cake with Mango Buttercream - Eat Cho Food
Mini Coconut Cake with Mango Buttercream - Eat Cho Food
Mini Coconut Cake with Mango Buttercream - Eat Cho Food
Mini Coconut Cake with Mango Buttercream - Eat Cho Food

For a good 5 minutes I thought to myself, “I don’t need to make myself a birthday cake this year.” We’ve been eating all our favorite foods this week because Reuben’s parents are in town visiting. Which also means that I’ve been testing a lot of sweet recipes this week because the savory recipes would have gone to waste without the option of us eating them for dinner. So we’ve had abundant dessert options - ice cream sandwiches (for Reuben’s birthday!), coconut sago, plum buns (those were sort of a fail), no churn red bean ice cream (first time making ice cream! It was okay…), and then there were the kitkats that somehow made their way into our apartment. The point is, we’ve had a very indulgent and sugary few days. A part of me was like, maybe I should start my 28th year on a healthy note… but then I remembered who I was and quickly brainstormed what flavor I wanted to consume on my birthday.

Every birthday I get really mushy and sentimental about my life. I look back on what I was able to accomplish, what I didn’t and will try to do next year, who has come into my life and who has left, and a whole bunch of other things that make me feel sappy.

To help organize my thoughts on turning turning a year older I wrote a listicle! 2 listicles!

5 Ways That I’ve Changed in My 27th year.

  1. I became a person that makes my bed in the morning. This is mainly because I work from home now and I like seeing the bed made when I walk by the bedroom. Makes me feel organized and like a woman who has her eggs in a row!

  2. I left the comfort and security of my full time job to work on this here blog and cook my heart out everyday. I still can’t really believe this is my life now. A part of me wishes that I made this leap a few years ago, but I also think that everything is meant to happen when it happens. So no regrets! Working for yourself honestly isn’t as scary as I thought it would be. I mean, it’s a little stressful finding work each month, but also at the same time things have a way of working out and projects find their way to you at just the right time.

  3. Public speaking is fun now??? I’ve never been afraid of public speaking…. just not a huge fan of it. But ever since I started teaching dumpling workshops, all those jittery fears of talking intelligently in front of strangers has sort of gone away. I just agreed to give a presentation in front of a room full of architects in 2 months… wish me luck! I’m going to try to make them all giggle at least once!

  4. Radishes are one of my favorite foods now. Proof that our tastes buds are always changing. Maybe I’ll actually grow to like olives and cilantro by the time I’m 30?!

  5. Sort of related to #2, but now that I’m my own boss I trust my own judgements a lot more. When I was working in an office and in a team, I felt like I was always looking for approval of validation that I was doing something right. Now that the only coworkers that I have are our herbs in the kitchen, I’m learning to trust myself and not care what people think of me. Every so often I’ll ask Reuben if a photo looks bad or if this new project is worth me taking on, but otherwise it’s just me!


5 Ways That I HAVEN’T Changed in My 27th year.

  1. Dumplings and Chinese food are still my favorite foods in a whole wide world.

  2. I’m still obsessed with teen drama shows. Riverdale. Sabrina. It’s sort of embarrassing because those shows are absolutely ridiculous and I question why the parents of the teen characters aren’t watching their children more, but I’m still into them. I’ll probably still be obsessed with them when I’m 50 years old and begging my teenage daughter if I can watch them with her.

  3. I’m still very much obsessed with the color orange and any other hue within the orange and yellow range. If anything, I think my love for these warm tones has only gotten stronger this past year.

  4. Cooking food for people is still such a big joy of mine. I was a little afraid now that cooking is my job that I would not enjoy it as much, but so far I still love it! I don’t love the additional dishes I have to do each day, but that’s just a sacrifice I have to pay for sending good food out there into the world! One of the best things I’ve realized from my dumpling workshops is that it’s actually a really fun way to make new friends and meet people! That wasn’t a side effect I ever thought about, but after about 15 minutes of showing everyone how to fold a dumpling everyone seems to have gotten the hang of it and just end up chatting with new friends while folding dumpling togethers! I just take a moment and watch like the proud dumpling mom that I am.

  5. I’m still happy : ) probably happier now than I’ve ever been.


I have a good feeling that year 28 is going to be a good one! For my birthday this year I’m going to spend it eating dim sum (Reuben surprised me with Good Luck Dim Sum this morning!), writing, cleaning the apartment, not cooking, going to Mister Jui’s for dinner, and eating this Coconut Mango Cake! If you’ve been following Eat Cho Food for a while then this recipe might sound familiar. Yes, I made a cupcake version of this cake last year. But it’s my birthday and I’m allowed to recycle a recipe if I want to! I’ve been so busy that I haven’t had the time to test a new cake recipe, so I figured I’d go with something I knew would taste good.

Every time I decorate a cake, I think about how I’m never going to make a cake again. Maybe it’s because I always pick the hottest kitchen days to decorate a cake and it makes working with buttercream an absolute nightmare. But yet, I find myself whipping out my cake stand every few weeks. This cake is going to be so worth it though! The coconut cake is so light and fluffy with the best coconutty flavor. The mango buttercream might be the star of the show! It’s fresh and perfectly sweet from ripe mangos. You can either bake these into cupcakes, like I did last year, or bake them into cake layers for something more formal. The decoration on this guy is a little bit of a hot mess. I had a vision in my head that didn’t quite work out as planned… but look at those mango roses though! They sort of saved the whole design. It’s pretty fitting that my birthday cake this year is comprised of my favorite flavor power couple of all time and decorated in over the top orange. I’m still me! Just another year old : ) Happy Birthday to all of my other Leo friends out there!


Coconut Cake with Mango Buttercream

makes 1 three tiered 6” cake

cupcake materials:

1 3/4 cup AP flour
1 tsp baking powder
3/4 cup sugar + 2 tbsp sugar
1/4 tsp salt
1 cup full fat canned coconut milk
1/2 tsp vanilla
1/2 cup canola oil
1/2 cup unsweetened coconut shreds
2 egg yolks
2 egg whites
1/3 cup toasted coconut shreds

mango buttercream materials:

1 1/2 cups (3 sticks) softened unsalted butter
3 cups powdered sugar
1 mango - you need about 3/4 cup of puree
pinch of salt
orange + yellow food coloring

steps:

  1. Preheat the oven to 350 degrees.

  2. Whisk together flour, baking powder, 3/4 cup sugar, and salt in a large bowl.  Whisk together coconut milk, vanilla, canola oil, and egg yolks in a separate medium bowl. Add the wet ingredients into the dry ingredients until just combined. Fold in shredded coconut and set aside.

  3. Add egg whites into the bowl of your standmixer with the the whisk attachment. Whisk on medium high until soft peaks form, about 4 minutes. Add in 2 tbsp sugar and whisk for another 3-4 minutes, until stiff peaks form. Gently fold in the egg whites into the batter until incorporated.

  4. Line spray 3 6” cake pans with nonstick spray and line the bottoms with parchment paper. Pour the batter into the pans and cake for 30-32 minutes. Check for doneness. For cakes should barely be golden brown.

  5. Allow the cakes to cool in the pan for 10 minutes. Remove the cakes from the pan and allow to completely cool on a wire rack.

  6. While the cakes cool, make your buttercream. Score and scoop out the flesh of one mango. Puree in a food processor or immersion blender until smooth. Place softened butter in the bowl of your standmixer with the paddle attachment on. Mix butter on medium speed for 2 minutes until light and fluffy. Add the mango puree and salt. Mix on low speed while also gradually adding in powdered sugar. Once all the sugar has been added, increase the speed to medium and mix until the butter cream is light and smooth. If it looks like it's curdled, it's okay! Just keep mixing! After mixing for 4-5 minutes it should be smooth. If not, add another 1/2 cup of powdered sugar. Add in food color and mix again until color is evenly incorporated.

  7. Assemble the cake with buttercream between each layer and decorate as you wish.

Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
DSC06986.jpg
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream
Coconut Cupcakes with Mango Buttercream

Hi, hi! What's happening??! You ate a bunch of tomatoes and stone fruit over the week? It was actually warm enough where you are to go to the beach??! Wow. That sounds like the dream : ) Reuben and I had a pretty chill weekend. We watched a whole season of Weeds, stocked up on our asian sauce collection, picked up our Japanese knives from the knife sharpening store, and went grocery shopping. Pretty boring, pretty chill, but just wanted I wanted. Oh, and I washed a mountain of dishes that I accumulated from cooking lunch for my entire office. Gosh. It was super fun but it was so exhausting. My tiny kitchen isn't quite fully equip to handle catering lunches for parties of 30 people. Thankfully, Reuben let me store some veggies in his secret beer fridge! I mean, we've had parties at our apartment before where we've fed 30 people, but being able to transport all the food across town in an Uber is quite a technical challenge. But somehow I got all the food to the office and everyone was happy and full! Chicken wings, soba noodle salad, and onigiri are crowd pleasers if you're also planning on making lunch for your entire office. I'm going to have to look into where in our 800 sf apartment we can fit an extra refrigerator and deep freeze before I volunteer to make lunch again!

Shall we talk cupcakes?

Okay. Before you say anything... I know what you're going to say. These cupcakes have a striking resemblance to the poop emoji. BUT. That probably wasn't the best word choice... but, they taste like the absolute opposite of poop! I wasn't planning on making them look like poop. I was having some buttercream and piping tip issues with my original decoration plan and had to resort to something a little more simple. My buttercream piping skills are a little poopy... sorry, this isn't the most appetizing language... I'll stop using that word. For real though, these coconut cupcakes are so tasty. They are light as air, perfectly slightly sweet, and the texture is so soft and tender. I think this is the best cake batter I've ever made. EVER. The buttercream is also super light and fluffy. It's full of mango flavor. When you take a bite out of the whole cupcake it makes you feel like you're at a baby shower in Hawaii or Thailand. I've never been to a baby shower in Hawaii or Thailand but I imagine that these cupcakes would be there and that I would hang around the dessert table the whole time so I could keep eating these.

I hope you make them sometime and I hope you make them look less like poop!


Coconut Cupcakes with Mango Buttercream

makes 18 cupcakes

Cupcake Materials:

1 3/4 cup AP flour
1 tsp baking powder
3/4 cup sugar + 2 tbsp sugar
1/4 tsp salt
1 cup full fat canned coconut milk
1/2 tsp vanilla
1/2 cup canola oil
1/2 cup unsweetened coconut shreds
2 egg yolks
2 egg whites
1/3 cup toasted coconut shreds

Mango Buttercream Materials:

1 cup softened unsalted butter
2 cups powdered sugar
1 mango - you need about 3/4 cup of puree
pinch of salt
orange + yellow food coloring

Steps:

1. Preheat the oven to 350 degrees. Whisk together flour, baking powder, 3/4 cup suagr, and salt in a large bowl. 

2. Whisk together coconut milk, vanilla, canola oil, and egg yolks in a separate medium bowl. Add the wet ingredients into the dry ingredients until just combined. Fold in shredded coconut and set aside.

3. Add egg whites into the bowl of your standmixer with the the whisk attachment. Whisk on medium high until soft peaks form, about 4 minutes. Add in 2 tbsp sugar and whisk for another 3-4 minutes, until stiff peaks form. Gently fold in the egg whites into the batter until incorporated.

4. Line the cupcake tins with wrappers and scoop batter into each tin until they are 3/4 of the way filled. Bake for 13-14 minutes until done. These bake really fast so keep a close eye on them. You don't want them to brown that much, if at all.

5. Allow the cupcakes to cool in the tin for 5 minutes and then remove to completely cool on a wire rack.

6. While the cupcakes cool, make your buttercream. Score and scoop out the flesh of one mango. Puree in a food processor or immersion blender until smooth. Place softened butter in the bowl of your standmixer with the paddle attachment on. Mix butter on medium speed for 2 minutes until light and fluffy. Add the mango puree and salt. Mix on low speed while also gradually adding in the powdered sugar. Once all the sugar has been added, increase the speed to medium and mix until the butter cream is light and smooth. If it looks like it's curdled, it's okay! Just keep mixing! After mixing for 4-5 minutes it should be smooth. Add in food color and mix again until color is evenly incorporated. Fill a piping bag with butter cream and decorated as you wish.

7. Top with toasted coconut shreds.

Mango Green Tea Popsicles
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A few summers ago, I was living and working in Beijing, China. I had just graduated from undergrad and I was actually trying to find an architecture internship in Cincinnati for the summer to give myself a chance to relax a little before starting grad school. The firm I was interviewing with asked me if I wanted to work in their China office for the summer. "Uh, cheah!" All of a sudden I was packed up and flying half way across the world to a small studio apartment in Beijing with a circle bed. My summer there was weird, crazy, and amazing. I lived 2 minutes walking from a steamed bun stall where 3 buns cost $1 USD. Do I need to say more?

I have a lot of stories of my time in China that I want to share here, but for today I'm going to tell you about the one time I climbed the Great Wall of China and got a popsicle. I went on a hiking trip to a more "rustic" section of the wall with some work ladies. Early one morning, we met up at a subway stop I couldn't tell you the name of and wandered around the sidewalk searching for a driver to take us to the wall (when ever I type the wall I just imagine game of thrones). Searching for a driver to take you on out of city excursions is really common. I did this a few times that summer. There are guys with vans waiting at the outermost subway stops with their doors open waiting for hikers in need of rides to the countryside. Okay, that sounds really bad but I promise you (Dad) that is was fine! I don't recommend this method if you can't speak mandarin though!

We paid our driver, packed into the van, and made our way to the wall! It was a super sunny and hot day and I was ready with my inhaler. However, I was not ready for how crumbly this portion of the wall was going to be.  I'm a complete klutz by the way. So I definitely felt like my legs were about to give out at a lot of spots along the hike and I clung to any stable portion of wall I could. I just remember feeling so hot and achy by the time we got to the top-ish portion of our hike. I was thankful to have not fallen off to my death and miraculously there was an older asian man in a sun hat selling popsicles. WHAT?!  There's popsicles up here?! This old skinny man hikes this everyday with a big cooler on his back to sell popsicles to hikers?! And I'm 22 and about to have an asthma attack?! Lots of questions. But I was thankful for this man and his popsicles. I can't even remember what flavor it was. That summer I was obsessed with these odd fruity yogurt popsicles that I could never figure out the name of, so it might have been those. Does anyone know what I'm talking about? 

That popsicle tasted like bliss despite whatever flavor it was. How often do you get to enjoy a popsicle on top of the Great Wall of China and not be surrounded by tourists? Unless your the popsicle man, almost never. It was an incredible experience with an even better view. Look at those lush mountains! We finished out popsicles, explored some abandoned watch towers, and made our descent back to the village where our driver was waiting for us. I didn't fall and I made it back to my circle bed in one piece. I hope that popsicle man is doing well and still making out of shape foreign hikers, like myself, incredibly happy.

So thats my quick story about popsicles and climbing the Great Wall of China! Now, lets talk about these here Mango Green Tea Popsicles. I have one last popsicle remaining in my freezer from this batch and I'll probably have it later today with the weather being so nice and sunny. They are so bright and refreshing! If I was in Ohio, where it actually feels like summe, I'd be eating 2 of these a day. The green tea is more like a slightly sweet green tea lemonade and the mango gets really creamy once its frozen. So good! I've also been buying a million champagne mangos a week, so this is a way to make sure I don't waste a single one!

Maybe I should start a business of packaging these popsicles in a cooler, climbing up to Mt. Tam and selling them to millennial hikers? I'd probably make no money but have killer calves. Doesn't sound terrible. 

PS. I start my new job tomorrow. I feel like summer vacation is over. Ah!


Mango Green Tea Popsicles

makes 10 popsicles

Steps:

1. In a large pitcher or bowl, steep 3 green tea bags in 3 cups of hot water for 5-7 minutes. Discard tea bags and add the juice of 2 lemons and sugar. Give it a quick stir.

2. Peel your mango. Slice the mango around the pit into 2 meaty halves, slice about 1/4" left and right of the center of the mango. You'll be able to tell if you're cutting into the pit. Place the half flat side down on your cutting board and slice into thin slices, about 1/8" thick.

3. Add a few slices of mango to each popsicle mold. The mango slices will actually adhere a little to the sides of the mold which make placement really easy, the mango slices just slide down the sides.

4. Pour green tea into each popsicle mold. Place in the freezer for 1 hour. After an hour add popsicle sticks and pop back in the freezer for 5 hours until frozen solid. Enjoy!

* run the popsicle molds under hot water to help get the popsicles out of the molds!

Materials:

1 ripe mango

3 green tea bags - I used Mighty Leaf Tropical Green Tea

3 cups of hot water

2 lemons

3 tsp sugar