One-bowl coconut mochi cake

the ideal first date restaurant, and tears, overflowing

I cried three times so far this week: once while watching the newest episode of The (queer) Threat Ultimatum, of which premise I abhor (but the emotions and situations are incredibly realistic, another when I ate an ice cream made of sweet corn and topped with herring’s roe (more on that below), and finally while listening to Chopin’s Nocturnes: Op.9 No.2 in E flat major for the fifth time. I grew up being told never to cry and now there’s nothing stopping these tears, except maybe once-monthly lash extensions.

Food news of the week:

Still dancing in the wake of that sweet corn situation yesterday, to celebrate a special birthday. A baby birthed from corn and sweet cream, finished with butter smoked to nose-tingling perfection and delicately crowned with herring’s roe, as congruous as flowers to a vase, as unexpectedly elevating as miso in a banana cake. Full review, and interesting drink+food pairing I’ve been toying with are below, complete with pictures and emotion. I’m excited for London’s new gems. Not to mention this restaurant is so ideal for a first date, seriously, with its dim light, high ceilings, and enough space between tables to ask the person opposite you what his favourite colour is without being judged. In other news, forget Bocconcino, where some waiters don’t have smiles that reach the eyes, where somehow the heart of Mayfair stretches out dry, soul-less pizza. What’s happening. This is a harkening back to the days of yore in Singapore where I would be asked to review a restaurant and they would do something like cover bits of char siew in wilting lovage and charge you a 50. Go away. I felt anger and heat from my heart turn my bones to butter. Am I too old to start a hate blog?

Science of the week:

Latest research has shown that knockout of the gene for the glycine receptor GPR158 makes mice more resilient to chronic stress, indicating its potential to be a therapeutic target in treatment for depression or anxiety. This is really new research that once again highlights the need for better biomarkers in psychiatric research.

Insight of the week:

Most people know about Freud’s (should preface this with: I enjoy touching on the absurdity of Freud despite its lack of empirical evidence because that is just what it is– absurd, fun to think about, and erotic) Oedipus complex where a boy subconsciously feels competition towards his father and wants to usurp him, while having sexual feelings towards his mother. But did you know about his theory on how a mother will only be satisfied if she has a son? The idea behind it is that a mother can transfer all the freedom that she had to suppress in herself (for example social, physical or financial limits during housewifery or pregnancy) to her son, while she can expect from him all that is leftover in her masculinity complex.

Recipe of the week:

Easiest cake in the world. The hardest bit may be dragging yourself to an oriental store for the glutinous rice flour, but trust me you’ll make this more than once. This coconut mochi cake was my friend Allie’s idea (thank you!) and I’ve whipped it up five times ever since. It is everything and has everything– a crackly, sugary top, the perfect amount of coconut, not too sweet. A perfectly squishy cake without being a sludgy mess. Modified Lis’ recipe to be perfect with oat milk as well, in case you don’t have coconut on hand/ forgot to buy it. This can also be baked in two loaf tins, or one large 8x8/9x9 square tin.

One-bowl coconut mochi cake (serves 3-5 )

Ingredients:

160g (1 1/2 cup) glutinous rice flour (Mochiko/sweet rice flour)

150g (3/4 cup) white sugar

1/2 tsp baking powder

1 can (400g) of full-fat coconut milk (or 350ml oat milk)

2 eggs

75ml (1/4 cup) vegetable oil

large handful (or 3/4 cup) of sweetened desiccated coconut flakes (for the topping and also the inside of the cake)

splash of vanilla extract, or optionally coconut extract (can use pandan extract but your cake will turn out slightly green)

Directions:

Preheat your oven to 180C (350F) and grease and line your tin (or two, if you’re doing the loaf tins). In a large bowl, whisk together the sugar, half a cup of desiccated coconut, glutinous rice flour, and baking powder. Then whisk in the eggs, oil, milk and extract if using. Pour the batter into your prepared tin and sprinkle on the rest of the coconut. Bake for 35 minutes– check at the 25 min mark; if a wooden skewer inserted into the middle comes out dry, remove and let it cool. If not, continue baking. Let it cool in the tin for 10 minutes before using a serrated knife to cut the loaf into squares. Enjoy!

Restaurant of the week:

Ok you’ll like this one. An event, an extravaganza, an interactive museum. Key words: A properly full stomach, the most unique dessert in London I’ve had so far, pollock and grape, Müller-thurgau. Pictures below.

You’re a fish dancing in an ocean of mystery, and suddenly you’re hauled out in a net wondering if you’ve been chewing fish or a dream.