Taiwanese Brown Sugar Ginger Tea

 

Sip and savor the soothing warmth of the ginger tea with brown sugar. It's a comforting and invigorating beverage, perfect for cold days or as a pick-me-up.

Adjust the amount of brown sugar based on your taste preferences.

Feel free to experiment with additional ingredients such as lemon slices or a dash of honey for added flavor variations.

I was inspired by one of the popular Taiwanese chefs while watching a TV show and created my own version.

Ingredients:

250 g Ginger

100-150 g Brown Sugar

1 litre Hot Water

Instructions:

1. Wash thoroughly, slice the ginger into thick pieces.

2. Use a kitchen tool or the back of a knife to smash the ginger slices. This helps release the flavors during brewing.

3. In a pan, lightly fry the ginger until fragrant. You can char it a bit.

4. Pour 1 liter of hot water into the pan with ginger. Bring the mixture to a boil.

5. Allow it to simmer for about 10 minutes. This simmering process ensures the ginger infuses its essence into the water.

6. After simmering, add brown sugar to the ginger tea. Start with 100g and adjust according to your sweetness preference. Stir well to dissolve the sugar.

7. Strain the ginger tea to remove the ginger pieces (it will get very spicy if you keep it in)

Read More

Stuffed Brownie Stuffed With Coconut Flavoured Polish Pudding (Budyń)

This delectable dessert combines the rich and fudgy goodness of a brownie with the smooth and tropical flavor of coconut pudding. Each bite is a harmonious blend of chocolatey decadence and luscious coconut, creating a heavenly combination that will satisfy your sweet tooth. Whether you're a chocolate lover or a coconut enthusiast, this brownie with coconut pudding is sure to delight your taste buds and leave you craving for more. Treat yourself to a slice of pure bliss today!

Ingredients:

Pudding (Budyń):

- 200ml milk

- 1 egg

- 12g cornstarch

- 25g sugar

- 35g shredded coconut

Brownie:

- 2 eggs

- 100g brown sugar

- 60g white sugar

- 90g oil

- 70g cornstarch

- 50g cocoa powder

- 15g shredded coconut for topping

Instructions:

1. Prepare Pudding:

   - In a saucepan, combine milk, egg, cornstarch, sugar, and shredded coconut for the pudding.

   - Cook the mixture over medium heat, stirring continuously until it thickens.

   - Once thickened, remove it from the heat, cover with plastic foil, and let it cool down.

2. Preheat Oven:

   - Preheat your oven to 170°C (340°F).

   - Line a 6-inch baking tin with parchment paper.

3. Mix Brownie Batter:

   - In a mixing bowl, combine eggs, brown sugar, white sugar, and oil.

   - Sift in the cornstarch and cocoa powder.

   - Mix until all ingredients are well combined. Avoid over-mixing the batter.

4. Layering:

   - Pour half of the brownie batter into the prepared baking tin, spreading it evenly.

   - Spread the cooled-down pudding over the first layer of brownie batter.

   - Pour the remaining brownie batter over the pudding layer, covering it completely.

   - Sprinkle shredded coconut evenly over the top of the brownie batter.

5. Bake:

   - Bake in the preheated oven for approximately 40 minutes. The edges should be set, but the middle part should still be a bit runny.

   - Allow the brownie to cool in the tin before slicing. Enjoy!

Read More