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

Jasmine Milk Tea with Brown Sugar Boba

Jasmine Milk Tea with Brown Sugar Boba

I have a shorty post for you this week. There is a bit too much life happening and not enough time to fit everything thing at the moment. I'm leaving for LA tomorrow! And then I'll be meeting up with my friends in the desert for best friend Jeff's bachelor party! In between now and my flight to LA I need to pack, do my freaking taxes, make sure Reuben has food for the weekend, get some real work done, and pick up my inflatable pineapple inner tube. Getting the inflatable pineapple and finishing my taxes are obviously top priority. Please send me good luck and lots of thai food.

Gosh, I really need a boba tea. I often think about the day when I won't have the luxury of living a few short minutes away from a great boba tea place. It's going to be tough, but I will be ready! Making your boba tea is actually pretty easy. Plus you feel lot better drinking it knowing what you're actually putting in the tea. The biggest thing for me is being able to control how much sugar I put in my tea. I always order 30% sweet at the tea shops and I find it still plenty sweet. It makes me sort of grossed out thinking about how much sugar 100% sweet is.

Do you have a go to milk tea flavor? For me it's either classic black milk tea, taro, or jasmine! Jasmine is a really light and beautifully floral tea. Perfect for spring. My family always ordered chrysanthemum tea when we went out for dim sum, it has a really similar floral flavor. When I was a kid I would pour myself a little cup of tea, add an entire packet of sugar in the cup, and wait for it to cool throughout the whole meal. Once we finished all our food I would have a cup of chilled and super sweet tea. It was awesome. My brother and my little cousins followed my lead obviously. So I guess you could say I was obsessed with my sweetened tea drinks from the very beginning.


Jasmine Milk Tea with Brown Sugar Boba

makes 2 - 4 milk teas

for jasmine milk tea:

2 jasmine tea bags
2 cups just boiled water
perfered dairy
ice

for brown sugar boba:

1/2 cup dried boba
4 cup water + 3/4 cup water
3/4 cup brown sugar

1. Prepare your boba first. Bring 4 cups of water to a boil in a small pot. Add dried boba to the boiling water, cover the pot, and boil for 3 minutes. Turn off the heat, keep covered, and let the boba sit in the hot water for an additional 3 minutes. Remove boba from water and place in a heat proof jar. 

2. Start making your brown sugar simple syrup by boiling 3/4 cup water. Add in the brown sugar and whisk until dissolved. Remove simple syrup from the heat and allow to slightly cool for 2 minutes. Carefully pour the simple syrup over the boba balls. Allow the balls to soak in the simple syrup for at least 30 minutes.

3. Steep 2 jasmine tea bags in 2 cups of just boiled water for 8 minutes. Discard teabags. Pour 1 cup of tea in a steel shaker with some ice, desired amount of your preferred diary, and a tablespoon of the brown sugar syrup. Give it a quick shake to mix.

4. Pour milk tea over a glass of ice and sweetened boba. Enjoy!

Jasmine Milk Tea with Brown Sugar Boba

Hong Kong Milk Tea Popsicles

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Hong Kong Milk Tea Popsicles
Hong Kong Milk Tea Popsicles

It seems like the rest of the country is rejoicing in 65 degree weather, chunky sweaters, and pumpkin flavored everything. While here in typically-foggy San Francisco, our weird Indian Summer is just starting. It was 106 degrees over the weekend. 106 freaking degrees!!!!! Gah. It makes me hot just thinking about. It was the hottest it had ever been in the city EVER. Friday and Saturday were absolutely miserable. Your only options were:

A. Sit around your apartment in your underwear with the fan blowing on you while covered in ice packs.

B. Go to the mall or the movies.

C. Perish.

We opted for A and B. We made it to about 1pm on Saturday until we started to get delirious. So we reluctantly put some clothes on, rented a Zipcar with AC, and drove out of the city to do basic suburban things, like go to Target, walk around the mall, and stand in the freezer section of Whole Foods. It was wonderful and made my inner soccer mom very happy! It has thankfully cooled down quite a bit since then. It looks like it's going to be in the 70s for the next week or so. Which in theory sounds great... I just need to get some more summer duds into my cardigan and sweater heavy wardrobe. Hi arms! Nice to see you guys again!

The moment the temperature started to creep into the high 70s I was thinking of popsicles. There was no way I would have survived this hot-as-balls weekend without these Hong Kong Milk Tea Popsicles. They were air conditioning on a stick basically. I grew up drinking Hong Kong Milk Tea, either the store bought canned/juice box versions or the real deal panty hose strained versions in Hong Kong. It is a simple combo of strong black tea (preferably ceylon tea) with condensed milk or evaporated milk. It's seriously the easiest thing to make. Also, guess people also call it "pantyhose milk tea" because they strain the tea leaves through pantyhose to get it's characteristically super smooth texture. I don't own or wear pantyhose so I'm just going to stick to the more conventional tea bag method. 

One of my absolute favorite things to do in Hong Kong is getting lunch at a loud Chinese diner. I order a simple fried egg sandwich on fluffy milk bread and an iced milk tea, maybe some noodles too. It's so simple and so good. Then I would probably run around for a little until I'm hungry again and find some dumplings or and egg waffle. The flavors of these popsicles made me want to go back to Hong Kong so bad! Reuben and I are trying to plan our next international trip for next year and I'm pushing for Japan and/or Hong Kong real hard. Reuben wants to go to Italy... not a terrible option. But flights to HK are so affordable and easy from San Francisco! I'm just going to continue making Reuben my favorite Hong Kong favorites and brainwash him into wanting to go to Asia. Heh heh heh. Think about all the noodles and dim sum, Reuby!

Anyways, if you're still burning up on the West Coast you better make a batch of these, stat! Even if the temperature is cooling down where you are, summer is not technically over. It's still totally socially acceptable to make popsicles! Enjoy the rest of the week, peeps!


Hong Kong Milk Tea Popsicles

makes 10 popsicles

Materials:

2 ceylon tea bags

2 cups hot water - almost boiling

1/2 cup sweetened condensed milk

3/4 cup half and half

1/2 tsp vanilla

Steps:

1. Pour hot water over tea bags in a heat proof vessel and allow to steep for 4-5 minutes. I like my tea a little dark so I let it steep on the longer side.

2. Whisk in sweetened condensed milk until evenly incorporated into the tea. You can add more or less depending on personal taste preference.

3. Pour milk tea into popsicle molds, leaving about 1/2" at the top of the mold. Place in the freezer and allow them to set up for 1 hour.

4. Whisk together half and half with vanilla. Pour half and half into the remaining portion of the popsicle molds. Use a popsicle stick to gentle mix up the half and half with paritially frozen milk tea. Place popsicle sticks into the mold and place popsicles back into the freezer for at least another 4 hours to set up.

5. Enjoy!