Hey Giaotornomers!
[INSERT PICTURE OF CHA TRA MUE ROSE THAI TEA MIX]
So just the other day, I was browsing around at my local Thai supermarket and managed to snag a pack of my favorite Rose Thai Tea Mix. For those who don’t know, Cha Tra Mue has a pretty basic but diverse tea range - and Rose Thai Milk Tea once peaked in Pasar Malam culture probably… 10 years ago? I was pretty obsessed with it! Alas, it’s an all but forgotten fad now and generally very difficult to find authentic Rose Thai Milk Tea that ISN’T flavoured with cheap rose syrup at your local bazaars. The closest you’ll get to the real thing is at their actual drink outlets here (which are still pretty rare to find, by the way) or by making it at home yourself.
[INSERT PICTURE OF CHIFFON CAKE FINAL PRODUCT]
They’re apparently the brand’s signature tea leaves but infused with actual rose petals which are visible when you’re pouring out the mix to steep your water in. They smell really good, and the colour really comes out when you add your milk into the tea mix. Though, some places would still enhance it with a dash of rose syrup for a little more colour and flavour boost. But I’m not here today to teach you how to make Rose Thai Milk Tea. There are already lots of recipes for that around (I think… let me check again later). I came up with this brilliant idea to infuse my favourite tea time snack, the classic Pandan chiffon cake, with Rose Thai tea! God that sounds so good.
[INSERT PICTURE OF ROSE SYRUP AND ROSE THAI TEA MIX POWDER]
I must warn you, though, that rose petals may have a laxative effect on some people (definitely not me) so try to resist gorging down this scrumptious dessert in one sitting if you’re yet unsure! I can’t save you if you make a run to the bathroom and stay for hours. But what I CAN help you do is to make a delicious cake to go with your afternoon tea, wink wink. Or maybe shed a few kilos if the laxative effect is what you’re after. Or if you’re just feeling extra kinky aye. You do you.
INGREDIENTS
Rose Thai Milk Tea Extract
10g Rose Thai Tea Mix
1/4tsp Rose Essence/Extract
100ml Hot Milk
1/8tsp Pink Food Colouring
Meringue
3 Egg Whites
60g Caster Sugar
1/4tsp Cream of Tartar
Egg Mixture
3 Egg Yolks
30g Caster Sugar
2 1/2tbsp Canola Oil
90g Cake Flour
STEPS
Rose Thai Milk Tea Extract
Preheat the oven to 170C.
Prepare a cup of hot milk and add to the rose tea mix. Leave it to steep while you prepare the rest of the ingredients. Add a few drops of food colouring and a dash of rose essence/extract to give it a nice pink hue.
Meringue
Using an electric mixer, beat the chilled egg whites and cream of tartar on medium setting. When it starts to get frothy, gradually add the sugar in portions (approximately 3 tablespoons). Beat until stiff peaks form and set aside.
Egg Mixture
In a separate bowl, beat egg yolks and caster sugar until the mixture turns creamy and pale yellow. Add the canola oil and the steeped milk tea through a sieve into the egg mixture, then stir together until just combined. Note: For an enhanced tea flavour, you may add ground Rose Thai tea mix (remember to grind it in a spice mill or mortar and pestle) to the egg mixture at the last step and mix again until just combined. This step is optional, as some may not like the tea flavour.
Sift in the cake flour in three equal parts and mix well, ensuring that there are no lumps in the batter. Mix just to incorporate and it is imperative that you do not overmix as it will mess with the texture of the chiffon.
Rose Thai Milk Tea Chiffon Cake
To the mixture, mix in a third of the meringue and fold with a spatula until just incorporated. Gently fold the remainder of the meringue until homogenous and the final batter should fall in ribbons upon lifting the spatula. Note: Remember to scrape the bottom and sides of the mixing bowl as well. Again, don’t overmix this at you may deflate the meringue!
Pour the batter into an ungreased 7-inch (17cm) chiffon cake pan and bake in the oven for approximately 25 to 30 minutes, when a toothpick comes out clean AND the cake springs back up when lightly pressed.
Remove the cake from the oven, ‘shock’ the cake with a light tap to the countertop and let it cool completely upside down (ideally you could slot a sturdy, tall-necked bottle into the hole in the middle of the pan). This is so that the chiffon would retain its airiness and bounce without naturally deflating when upright.
Then, gently remove it from the cake pan when it has completely cooled. You may run a knife or offset spatula along the outer and inner rims to gently release it from the pan. It should slide off nicely if done properly.
Assembly
You can choose to garnish with a homemade chantilly cream, crushed rose petals and raspberries. It’s also fine to serve this with dusted confectioners’ sugar or as it is!
[INSERT PICTURE OF SLICED CHIFFON CAKE]
I gave a few slices to my neighbours and they couldn’t stop asking me for more! Like hey chill guys it’s a very finite cake and truth be told I could solo it alone but since I am a kind neighbour I shall share. If you’re reading this, make your own okay!!! Future batches are mine and mine alone. Muahahaha.
I guess that’s it for this week! I wish my lovely Giaotornomers the best of luck in trying out this fancy schmancy recipe. Feel free to switch out flavours too - as I’d always encourage, because the possibilities are endless. Earl Grey Lavender? Matcha Azuki? Yuzu Osmanthus? Go crazy with it!
Have a great week ahead y’all xx
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