It’s a cloudy afternoon and you could actually feel the cold breeze of the wind. The cold weather of Christmas is still lingering today. I just hope the weather stays the same, I bet you also wish that. So what’s nice with this cold weather? A hot cup of freshly prepared hot coco.
A friend of mine gave me six balls of tablea and it’s been sitting in the fridge for weeks now. I don’t have any idea of what to do with it since I’m not a fan of champorado or chocolate porridge. It’s just not my type of food. I was reading an article at Yahoo and read about coco drinks and it hit me. I have some tablea in the fridge and I just bought a liter of milk so I decided to try it out.
This is a simple recipe. Just dissolve the tablea in a cup of simmering water. I added some salt, sugar and milk and it’s done. I had a nice hot coco drink this cold afternoon.
Maybe you are wondering what’s that yellow nuggets with a dollop of chocolate? Guess what? It’s tikoy. It’s the sweet glutinous rice cake usually given on Chinese New year. Our neighbor gave it to us last new year and my mom decided to cooked it this afternoon. What made it special is the nice dollop of chocolate hazelnut spread. Yup! You read it right. I did not expect that it will taste delicious. It transformed the regular fried tikoy dipped in scrambled egg into something special. My mom liked it so it must be really good.
1 cup Water
1 piece Tablea
1 1/2 Tablespoons Sugar
1/4 cup Milk
12 pieces Tikoy, sliced into 1 by 3 inches
1 piece Egg
Oil for frying
Chocolate Hazelnut Spread (Nutella or Goya)
Boil 1 cup of water. Add the tablea and whisk until the tablea melts. Simmer for 3 minutes. Add sugar and salt. Strain two times to remove some gritty materials from the tablea. Tranfer in a mug and add milk.
For the tikoy, simply dip the sliced tikoy into the scrambled egg and fry. Dip in chocolate hazelnut spread for a more enjoyable experience.