FIVE MONTHS. That was how long I neglected this space. I know there is no perfect excuse so I shall not persist on explaining my disappearance… LOL… So let’s head straight to the recipe I’m sharing in this “comeback” post. I found the recipe through this Japanese blog called The Last Order , a site that I visit frequently to marvel at the mouthwatering photos and to find inspirations. Looks like the guy behind this blog, Masaki Higuchi, is also the author of a few Japanese cookbooks that focuses on vegetables which I am really keen but unfortunately, I don’t…
I haven’t been to IKEA for a long time until recently, which was a really fruitful trip. I didn’t know that they actually have a section on baking utensils so I was really thrilled to discover it! I wonder if anyone notice that they have this really cute 12-hole muffin pan, which has rather deep and slender holes in the shape like cylinder. Matching paper liners are sold separately. The designs of the liners were limited though, in fact, I only saw one stripe design that comes in three different colors (blue, green and purple) in a box.
I am never a fan of red bean confections to begin with and tao sar bao is something I detest but I’ll gleefully welcome red bean ice 红豆冰. I am not talking about ice kachang, but the drink that is made up of red beans cooked to an almost mushy state, sweetened and topped with crushed ice and a drizzle of evaporated milk. There aren’t many places in Singapore selling it. My memories of the sweet concoction was however, from Malaysia where it is commonly sold in the eateries as a homemade drink.