I grew up drinking Milo and sometimes as a kid I’d just eat a spoonful of the stuff. I love the crunchiness and malt chocolate taste of it. It also goes great as a topping on a scoop of vanilla ice cream. Though I haven’t yet tried making Milo Ice Cream, the next best option was to make a Milo Panna Cotta. I love the smoothness of this dessert, and you can definitely taste the Milo which I was happy about. It’s also pretty easy to make, the hardest part is waiting for it to set!
Milo Panna Cotta (adapted from Nestlé Milo)
Makes: 4 -8 servings
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Passive Time: 2-4 hrs
375ml Whipping Cream
90ml Skim Milk
20ml Boiling Water
40g Caster Sugar
60g Milo Powder
1/2 tbsp Gelatin Powder
Extra Milo Powder for topping
1. Add the 15ml of water to the gelatin powder and set aside for around 5 minutes to soften up.
2. In another small bowl, add the milo powder and then pour in the boiling water and mix until it forms a smooth paste.
3. Combine the caster sugar, skim milk and cream in a saucespan and bring to boil.
4. Add the Milo paste to the cream mixture and whisk until combined.
5. Take off from the heat, and then add the soften gelatin to the mixture and stir until the gelatin has completely dissolved.
6. Sieve the mixture to remove any undissolved Milo.
7. Pour the mixture into pudding moulds and allow the Panna Cotta to set in the fridge for 2 to 4 hours.
8. Serve with a teaspoon of Milo powder on top.
I love making desserts that aren’t traditional and pairing Asian flavours with Western desserts. I really wanted to try infusing tea flavours into a Portuguese Egg Tart and couldn’t find any recipes on how to do it. So I had to think on how I would normally infuse a milk mixture with tea. Found a nice Portuguese Egg Tart recipe from Not Quite Nigella that I tweaked a bit with the addition of the jasmine tea. The end result was quite good, the Jasmine Tea flavour is subtle yet distinct as Jasmine Tea can be quite intense and overpowering but here it worked really well actually!
Jasmine Tea Portuguese Egg Tarts (adapted from Not Quite Nigella)
Makes: 12 Tarts
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Passive Time: 2-3 hours
2 Egg Yolks
100g Caster Sugar
2 tbsp Cornflour
400ml Full Cream Milk
1 tsp Vanilla Extract
1 Sheet Ready Rolled Puff Pastry (300g)
1 tsp Jasmine Tea Leaves
20ml Hot/Boiling Water
1. In a heatproof cup or bowl, pour in the hot/boiling water and then add in the jasmine tea leaves to steep for around 10 minutes.
2. Combine the milk and jasmine mixture in a saucespan and heat over medium heat and bring to the boil. Turn off the heat, cover the saucespan and allow the mixture to cool and steep further for around 20 minutes.
3. Place the eggs, egg yolks, sugar and sifted cornflour into a medium sized bowl and whisk together until smooth.
4. Strain the jasmine milk mixture and using a spoon to press against the tea leaves to extract more flavour from the leaves.
5. Gradually add in the milk mixture to the egg mixture and whisk until smooth.
6. Pour the mixture in a saucespan and cook over medium heat, stirring occasionally so that the the bottom of the mixture doesn’t overcook, until the mixture thickens and comes to the boil. Do not over stir as that can cause the custard to split. Remove from the heat.
7. Add in the vanilla extract and stir until combined. Transfer the mixture to a bowl and cover the surface of the custard with cling wrap as a skin will form if this is not done. Leave to cool.
8. Grease a 12-hole 80ml muffin tray and preheat the oven to 200°C.
9. Cut the pastry sheet in half, and the place one half of the sheet on top of the other and set aside for 5 minutes.
10. Roll the pastry tightly from the short end and then cut into 12 equal pieces.
11. Lightly flour the surface and roll out each until each is 10cm in diameter and then place the pastry sheets into the greased muffin tray.
12. Remove the cling wrap from the cooled custard and spoon the mixture into the pastry tarts.
13. Place the muffin tray into the oven for around 20 to 25 minutes or until the pastry and custard are golden. Leave the tarts in the tray for 5 minutes before transferring to a wire rack to cool completely.
I have this slight obsession on how many different desserts I could add green tea to. I haven’t come close to what I want to achieve yet, slowly but surely I’ll be finally satisfied! I found this recipe from Anncoo Journal for a lovely green tea (matcha) milk pudding, it isn’t as heavy or rich as a panna cotta would be since it doesn’t use cream and I recommend using full cream milk instead of a low fat option just because it kinda needs that slight richness to it.
Green Tea Pudding (from Anncoo Journal)
Serves: 3-4 people
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Passive Time: at least 2-3 hrs
2 1/2 tsp Green Tea Powder
2 1/4 tsp Gelatin Powder
2 tbsp Water
Cooked Sweet Red Beans (Optional)
1. Add the water to a small bowl, and then add in the gelatin powder and allow it to soak.
2. In a small saucespan, add the milk, sugar and green tea powder and cook under medium heat until almost to the boil.
3. Lower the heat, and then add in the soaked gelatin and mix until the gelatin has completely dissolved then remove from heat.
4. Strain the mixture if necessary and then pour into moulds and allow to cool. Place in the refrigerator to set for a few hours before serving. Optional: Serve with cooked sweet red beans.
Not to be confused with Wong’s Lucky Bar, Wong’s Kitchen on Station Street in Box Hill is a Chinese/Cantonese restaurant that most people seem to come for their seafood dishes. Wong’s Kitchen isn’t a very large restaurant, so more often than not, bookings are required.
Crab and egg noodles are probably one of my favourite Chinese dishes as a kid. The crab flavour combined with the wok stir fried noodles is delicious and I could honestly eat just the noodles all on its own. The crab at Wong’s Kitchen is quite nice too, I might add.
One of my favourite vegetables is Chinese broccoli (Kai Lan), there’s something about the crunchiness of the stem and you honestly don’t need much else apart from a bit of garlic.
According to the staff, their chicken served here is free range. I’m not certain how true that is, but it is a more lean as chicken. Not particularly memorable dish, it’s decent though.
I remember having Salted Egg Yolk Prawns at Kingsway Seafood Restaurant, which is now sadly closed. The prawns here are quite nice, crispy and have that lovely egg yolk batter that covers the tender prawns. I can’t have too many though because it’s very rich, but I needed to have a few to satisfy my craving.
A standard dish when we go out to a Chinese restaurant, is their fish. I love sauce that usually accompanies steamed fish, and here it’s just how I like it. The fish was also nicely cooked and fresh.
Wong’s Kitchen also provide complimentary fruits and Red Bean Sago dessert. Lovely end to a meal.
While Wong’s Kitchen won’t wow you with it’s ambience or service, it’s food is tasty and doesn’t burn a hole in your pocket.
596 Station Street
Box Hill VIC 3128
I love Black Sesame, it has this roasted and bitter flavour that works so well with a bit of sweetness. Maybe it’s because I feel like I can eat just a bit more. I have made quite a few black sesame dishes but still finding myself thinking what else can I make with it. I found this recipe from La Fuji Mama which came out really well!
7g gelatin powder
1 1/2 tbsp cold water
60g black sesame seeds
1 tbsp caster sugar
60g caster sugar
230ml whipping cream
One tray of ice cubes
250ml cold water
1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.
2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.
3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.
4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.
5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.
6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.
7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.
8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.
9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.
10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.