chewy Tag

Glazed Tadpole-oca donuts w/ salted peanut dust

Publishing a recipe that is aimed at overtaking an old one on a recipe blog like this, is a bit of a dangerous rabbit hole to fall down in.

For starter, it implies that the old recipe being replaced, however satisfactory it was left for the public consumption in good faith, was after all, only subpar in comparison.  An uncomfortable admission that these recipes, or at least some of them, are only as good as the limits of their developers at the time whose standards may at some point surpass their own creations.  That some recipes are ultimately, imperfect and transitory.  Which then leads to the question that, well, if one recipe here is found to be less than worthy of eternity, or at least till the end of mankind due to disasters of cosmic proportions, then who knows how many other recipes here are potentially shy of such basic standard?  Because if this isn’t the promised space that guarantees unequivocally immaculate cooking manuals that fill the empty pockets of our blip of an existence in a totally indifferent no-shit-given universe, then what are any of us even doing here?  What’s the point?  I mean do you know?  Does she know?!  And when I said she, I meant I.  What’s the meaning of all this??  Do I even deserve to live??!!

So you see, a bit of a hole.

But sometimes, things have to be done, holes have to be jumped into.  Which brings us, to this mochi donut.

A few years ago at an early age of this blog, I published a donut recipe that aspired to yet fell short of mimicking the lovingly supple and chewy texture of a Japanese donut franchise called Mr donut, or aka, the pon de ring donut.  To my defense, the recipe was accurately differentiated as mochi donut instead of pon de ring, because it was made of sticky rice flour instead of tapioca flour, and obviously shaped as a traditional donut instead of a ring of beads which simply can’t avoid suspicious sexual implications as it was typed out loud.  But even as a mochi donut, although deliciously soft and chewy while they were warm, it was slightly denser in texture and even mores so once they became cold.  An issue for people, even if only an untrained few, who aren’t mentally equipped to ingest a dozen donuts in one short sitting.

The truth is since then, for years, I’ve been sitting on a tapioca flour-batter recipe that is extremely easy to put together and lands on a donut that greatly if not perfectly mirrors the light and airy, silky yet chewy texture that had pushed pon de ring donuts to stardom amongst iconic Asian pastries.  But, I haven’t told a living soul about it.

Why?  Let me focus on the word, batter, here, meaning a formless glop that is impossible to shape into ringed beads (stop it) without specifically designed pipping machines to do so, as it is done in Mr Donut factories.  Meanwhile the other pon de ring recipes across the internet which purposely made the batter denser like a dough in order to be formed into tiny beads one by one that are then arranged and stuck together on a parchment before frying just so you can finally have a reason to hang yourself from your shower rod afterwards, is frankly, for a lack of better word, stupid.

So for years, I sat on this recipe thinking, nevermind, it’ll never work, until one day, all of a sudden I realized, I was the one being stupid.

Seriously, who cares if thy donuts aren’t carrying an unambiguous resemblance to cheap second-grade adult play toy?  And if you’re screaming yes yes you do! to that question, who shall safely remain anonymous god bless the internet, then I shall make an even strong, gastronomical argument against such silliness.  Because I realized, by not insisting on an uniform shape and dropping the batter into the fryer in a specific motion, the end result rewards me with these elongated “tails” that became extremely crispy and chips-like which stay crispy several hours after, a pleasant surprise that contrasts the pillowy “main body”, a puffed golden browned air balloon that deflates as your teeth sink into its unexpectedly weightless and uncluttered interior, proportionally coated on a single hemisphere with glossy, vanilla seeds icing.

Held delicately by its tail, a dainty bouncy morsel that curtsies with a crunch.

I call them, the tadpole-oca donut.  And they come with salted peanut brown sugar dusts. Bead that.

”  the end result rewards me with these elongated ‘tails’ that became extremely crispy and chips-like which stay crispy several hours after  “

READ MORE

Continue Reading

THIN AND CHEWY DATES AND RUM COOKIES

dates-cookie07

DENSE AND CHEWY AND BORDERLINE STICKY

Sometimes, I feel, if a recipe could talk… it wouldn’t be thanking me for lovingly bringing it into this world, nor telling me how it did at school today over a cup of hot cocoa, nor about its hopes and dreams as we laugh and cry together in the kitchen at the end of a sun-drenched afternoon…  Sometimes, I feel, if a recipe could talk, first and foremost, it would probably just gently lean into my ears, and the three little words it whispers with steady breath would sound something like…  Just.  Shut up.

See, it’s not that my recipes are mean, because I assure you that I raised them all with decent manners.  But sometimes I have to admit that they’ve got a point.  Let’s take this instance as an example, shall we?  Cookies.  Very fast, very easy, zero electronic machinery needed.  Tinted with ground allspice and cardamon, and filled with minced rum-soaked dates.  If you like crispy-on-the-bottom-and-edges, but dense-and-chewy-and-borderline-sticky kind of cookies, I don’t know what else the recipe would want me to say except… make it now.

So.  Make it now.

dates-cookie01
dates-cookie03
READ MORE

Continue Reading

MOCHI DONUTS

” YOUR SKINNY JEANS
WILL SELF DESTRUCT IN 30 MIN.

THIS MESSAGE WON’T.

THIS, may come as a surprise to hear.  Or not… judging from how you rationalize things.  Well, let’s just say based on the look of things on this blog, this will come either as a gasping surprise, or, as the most obvious conclusion to any.  But what I’m trying to tell you, and this is a true story, is that every night before I go to sleep, the ever-last thought that I’m either saying or thinking before drifting into oblivion is alway this…

#$#$^@#!! I swear I’m gonna go on a fucking diet.

It’s true.  You see the thing is, I’m a side-sleeper.  And side-sleepers feel things.  Things that, with all due respect, back-sleepers wouldn’t necessarily feel so bluntly and graphically and that is, the horror upon realizing that my gut can move freely in 180 degree angle, and rest soundly on the mattress like a soft pouch of cottage cheese.  Did you know this about my gut?  Why am I always the last to know…

I’m telling you this because I want you to know that I am not beyond reasons.  I’m aware of the normal shape of things for a humanoid, and I have acknowledgement of the ancient nutritional pyramid built by aliens to assist mankind, I swear.  There was a lemon-olive-oil-pasta-thingy that was supposed to be here today to demonstrate that I’m well-balanced and eat vegetables.  I don’t know what happened to that.. maybe because, purely guessing, that it didn’t taste as good as this donut.

Right, this is a baaad donut.  A very gooood, bad donut.  I had a sun-dress that just arrived in mail and I got very angry at it, if you know what I mean.  And you would believe me when I say that I would not surrender my prospect into a spaghetti-strap sun-dress this summer, just over any donut, wouldn’t you?

No, no I won’t, because this is not just any donut.

mochi-donuts06
mochi-donuts07
mochi-donuts04
READ MORE

Continue Reading

CHEWY LAYERED ROTI + KICKASS DIP

layered-roti-front

” …WHOPPING 90% HYDRATION…
SPRUNG LIBERATED OUT OF THE FOUNTAIN OF SECRET DOUGHS “

layered-roti02

layered-roti30

ALTHOUGH extremely rare, there are recipes that seem theoretically impossible at first, but somehow just come smooth-sailing under the first trial.  They make recipe-developers feel invincible even just temporarily, like the lighthouse of success glowing just over the foreseeable shore.  Handshakes with Batali and cold beers with Tony Bourdain, book-signing with fan-blown hair and the next dinner party, Ina Garten is bringing her cake.  These occasions embolden even the blindest of self-confidence.  But then, then there’s the opposite of such.

I call them, the kitchen nemesis… or for times, my baby kitchen unicorns.  It’s a tormented, twisted love-and-hate relationship, with an adored food-item that hides a secret so beyond your grasps that failures of making it has been haunting you for years… even decades.  The recipe of which you have ventured high and low for – with or without the luck of finding any at all – that in the very end, all greatly disappointed, again, and again.  A lover, who’s not completely yours.

For the past 2 decades, my nemesis… my baby unicorn… has been but one thing.READ MORE

Continue Reading

MONDAY BLUE-BERRY OATMEAL COOKIE

oatmeal-chocolate-blueberry-cookie19

DOES IT SOUND LIKE A GOOD TIME TO FLUFF IT?

I have been told multiple times, by a number of highly credible professionals other than real doctors, that I present troubling signs of minor depression.

Do I?

I sleep.  I sleep for a staggering number of hours each day and struggle every morning day for reasons not to add a couple more.  But I wonder, perhaps even argue if a real depressed individual would be emotionally capable of the kind of trust and intimacy I share with my dog-hair-embroidered blanket?  I also distract myself from my wild discontent in life with the soothing and gentle comfort… of e-commerce.  It levels, if only momentarily, my spiritual black hole with mostly delusional clothing that are always one size too small… or one feet too tall.  There’s an out-of-place installation in my closet of sequin dresses, and jeans that squeezes my lower half like an outbursting Italian sausage, sounding a silent warning of my concerning mental status.

oatmeal-chocolate-blueberry-cookie02READ MORE

Continue Reading