Tag: sweets

Malva Pudding from Woolies

M's Adventures

I’ll talk about the other things to try in South Africa but when you are there, there is one thing on everyone’s mind — Malva pudding. From Woolies.

Household items in Woolies.
Clothes in Woolies.

First of all, Woolies in South Africa is not like Woolworths in the USA or the UK, back in the day. No, it’s more like a Target or Macy’s with food. Or a Sears for those who remember them. Woolies is a place where you can get your grocery shopping done but also buy clothes and household items. A proper department store but on a more down to earth level.

Back to Malva pudding. It’s a moist cake served with custard or ice cream. If you like British sticky toffee pudding, then you’ll like Malva pudding as well. Malva pudding is not as sticky as sticky toffee pudding because instead of toffee sauce, it is topped with custard.

As to the origin of the name, the three theories are that it comes from the Afrikaans for a type of flower, or that it is named after a woman named Malva, or third, that it originally included Malvasia wine (Malvasia is a grape varietal, or type of grape).

The cheater/hack way to enjoy it is to buy it from Woolies, warm it up, and then serve with custard from Woolies. Easy peasy.

Meet Me at Rita’s

M's Adventures

As I have mentioned, I like old school places and there seem to be fewer and fewer of them in the greater Washington, DC, area. But, maybe I just need to look harder?

One day I was exploring up in the College Park area in Maryland. I had traveled for over an hour on the public transportation system taking two trains and a bus when I arrived at the location for my next bus. I was right in front of Rita’s Ice, Custard, Happiness. I decided to try out the frozen custard. Of the three offerings on the menu, ice indicates frozen ice cream types, frozen custard is an ice cream made with more egg yolks than regular ice cream, and happiness is the result of those two things.

I got a peanut butter milkshake as that is possibly the most “American” thing I could think of. It was thick and sweet.

Rita’s is the kind of place I would expect in a beach town but it is on a busy street (if one tries hard and closes one’s eyes, one can imagine that the traffic is the ocean?). Even so, they continue, so much so that they are now open all year round. To the side of the large parking area is a picnic area.

I asked a local if she had heard of Rita’s and she assured me that “everyone’s heard of Rita’s” which was sort of comforting to hear.

My Spirit Starch

M's Adventures

I still love you, white rice. And you too, waxy potato. But, I think that sago may be my spirit starch. I like it in two forms — as bubble tea and sago soup.

Boba tea. Taro starch balls at the bottom of the two in front.
Taro root.

Bubble tea (read Wikipedia’s article here to learn more) was invented in Taiwan. It started out as a drink with tea and tapioca (cassava) round pasta which looked like bubbles. Nowadays you can get it without tea or bubbles. With or without milk (soy, almond, cow, etc.), hot or cold, with varying levels of sweetness. I am not sure why anyone thinks that the tea is making this healthy.

Cold or hot is just one of the many choices.

The other form of spirit starch that I love, even more than bubble tea, is a coconut milk soup with sago pearls and warm tubers. I was not really sure what this is called when I had it for the first time at a Lao/Thai restaurant. But I was in love at first sight. And committed at first slurp.

The greenish rectangles and and brownish tubes are two shapes made from starch.
Sign indicating “ton sui” of various types and flavors.

Apparently in Cantonese, a dessert pudding/porridge is called “tong sui” as you can see in the photo above. But, the soup that I love is “sai mai lou” or sago soup.

The tapioca “pearls” are the small pasta balls, and the large chunks are taro root, sweet potato, and other tubers.
Deep fried taro root chips. Next to a delicious banh mi sandwich.

So what is sago? It’s a starch (almost 100 percent starch) derived from the sago plant.

This reminds of a thing I read about sago, another start. I recall reading in some tale of adventure about how the white explorer was not allowed to eat sago because according to the natives, the white man’s spirit was in the sago tree — and if he ate it, it would be cannibalism.

The reality is that I like comfort food. What is more comforting than carbohydrates and milk?

Caffe Freddo

M's Adventures
The chocolate syrup is an extra touch. This one is from Naples.

When it is hot in Italy, you want to order a “caffe freddo” (cold coffee) which is sort of like a coffee milkshake. It’s a bit confusing because it is not a “frappe” which is a different drink. I include a photo here so that you can see that a frappe is a coffee which is frothed to the point where it has a frappe/froth/head on top. A caffe freddo has milk added, a frappe does not.

A frappe — not a caffe freddo.

When you see the slush machines spinning with coffee colored caffe freddo, you know that summer has arrived. A caffe freddo is different from an iced coffee or milkshake.

A caffe freddo from Otranto, Apulia.

As an aside, the milkshakes in Italy are quite liquid and not unlike a caffe freddo except that they are not always as cold. Also, you can get a milkshake most of the year but caffe freddo is a summer thing.

A caffe freddo from Salento, Apulia.

Cheesecake Recipe from King Arthur

M's Adventures

z3rihusRpSnpD2mnBIthGTHDV6i4Wex565rojIGlmjegFmsjmCZSwaJjcYXerb2HcQQywPeJR_0KYe5qCXBqQyoBsOTojfCk0drquPbYLbpIg0uCX0FyTVRzUIcQigVAwIM90e826K1H_H1ZuxbN0qxDM9a8Qxb2m1wed0oXONHiOlHgu7FFTaSPDlAs obsessions go, cheesecake is not one of mine. But, recently, I had a cheesecake that I actually liked. Here is the recipe from King Arthur’s Flour. I encourage you to read it out loud so you can enjoy saying “zwieback” — just because. Also, for the optional topping, I would simply cook some fresh berries with a bit of sugar. Keep it simple. Or serve fresh berries and not bother with making a sauce.

Crust

  • 1 1/2 cups graham cracker crumbs OR zwieback crumbs
  • 1/4 cup confectioners’ sugar
  • 5 tablespoons + 1 teaspoon (1/3 cup) melted butter
  • 1/8 teaspoon salt

Filling

  • 2 cups (2 large packages) cream cheese, at room temperature
  • 2 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract

Topping (optional)

  • 12 ounce bag frozen raspberries, a scant 3 cups
  • 1 to 3 tablespoons sugar, to taste
  • 1 to 2 tablespoons Pie Filling Enhancer; use 1 tablespoon for a looser sauce, 2 tablespoons for thicker
  • pinch of ground cinnamon, optional

Instructions

  1. Select a pie pan whose inside top dimension is at least 9″, and whose height is at least 1 1/4″. Preheat the oven to 350°F.
  2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
  3. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
  4. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. To avoid beating too much air into the batter, use a mixer set at low-medium speed. To avoid lumps, make sure the cream cheese is softened, and/or at room temperature.
  5. Set the pie pan onto a baking sheet, if desired; this makes it easier to transport in and out of the oven, and also protects the bottom of the crust from any potential scorching. Pour the filling into the crust.
  6. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). An instant-read thermometer inserted into the crust 1″ from the edge should read between 165°F and 170°F; the filling won’t look entirely set in the center.
  7. Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, until you’re ready to serve it.
  8. To make the topping, place the frozen raspberries in a bowl to thaw. You can hasten the process with a quick trip through the microwave, but don’t let the berries cook.
  9. Add 1 tablespoon Pie Filling Enhancer, and stir until well combined. Is the topping as thick as you like? If not, stir in another tablespoon Pie Filling Enhancer.
  10. Add 1 to 2 tablespoons granulated sugar, to taste. Stir in a pinch of ground cinnamon, if desired.
  11. Spoon the topping over the cheesecake, and cut slices to serve. Alternatively, cut slices, and top each with a dollop of topping.

The Sweet Tastes of Bangladesh

M's Adventures

Mishti is the word for sweets. To say that Bangladeshis love them would be an understatement. Many cultures love sweets but the Bangladeshis more than love them. They are in love with them.

Sweets being sold on the streets.
Sweets being sold on the streets.

There are some basic mishti that they love. At any celebration boxes of “rosh gulla” will appear. These are dough balls soaked in sugar water till they have a sandy sticky texture. At weddings and on the street, you will see “jallaby” being deep fried and then soaked in sugar water. At homes, you will be offered “mishti doi” which is sweetened yogurt served in a clay dish made specifically for this custardy yogurt dish. Sometimes, you will be offered “pithe” which are a less sweet hardtack style biscuit. Or you may be offered “rasgulla” or “reshmallai” which is boiled milk formed into sweet balls. The ones in Bangladesh are the size of marbles and the ones in India are the size of golf balls.

Bangladeshis also eat cake. They like their cake to have a thin frosting, not the thick crests of butter cream frosting seen on most American cakes.

In my very informal survey of the sweet tastes of Bangladesh, I have discovered that Bangladeshis love chocolate. Chocolate is exotic. Peanut butter cups are also popular and exotic. Caramel is only slightly popular and mint is not at all.