Why do I have to make chocolate when I can simply buy it off the shelf? Because I would like to experience the process of making it; because I want to see what ingredients make up chocolate; because I want to fill up my fridge with some snacks; because I want to be able to use the new pig tray that I bought from Phoon Huat.
Chinese popiah is a popular side dish which uses spring roll wrappers to roll up a combination of cooked, grated turnips and other ingredients including eggs, bean sprouts, prawns and some basic condiments. There are different types of popiah dishes in Singapore, depending on one’s dialect and preferences. For example, some would use omelette strips while others use grated or sliced eggs; some with more vegetables while others less.
I have considered the possibility of this recipe attempt becoming a nightmare. There are many challenges to overcome while making this roll: (1) the cake batter has to be baked just right (not too dense); (2) the cream mixture has to be whipped just right (not overwhipped); (3) the log has to be rolled up just right (not too loose). Also, I took a risk when I decided to pipe two stripes of red bean paste over the roll.
I can’t recall where I got this recipe from, it was many many years ago when I was still studying. And because I was still studying, I was unable to get hold of any sake, well, legally, nor did anyone from my house drank this for leisure. So, the attempt for this recipe had to wait, till now.
This was a cookie recipe that I tried out during the CB, to entertain the boy and get him to continue with his Busy Baker curriculum that he used to have once a week in school. The kids learn how to cook and prepare simple types of food during their Busy Baker lessons, such as pizzas, dumplings, sandwiches in animal shapes etc. So since he was stuck at home with his mummy during the CB, I thought, we might as well try out something together as well. Something simple and which will not require too much cleaning up.
