inbae’s kitchen | i n b a e b a y . c o m

I found this recipe on GQ’s June issue, and I couldn’t find any reference to the article online, so I decided to transcribe it from there. This was also loved by most people who tried it out at the grill party, except it was on the bit buttery side – I might have rubbed the melted butter sauce too much when the peaches were on the grill. Oh well.

Serves two:

• 4 firm, not-quite-ripe peaches (grilling softens them up so you want them harder)
• 2 tbsp salted butter
• 1 tsp sugar
• 1 tsp vanilla extract
• dash of cinnamon powder (optional)

Melt the butter in a saucepan. Add sugar and cinnamon powder. Remove from heat. Halve the peaches, leave the skin on, and remove the pits. Brush the melted butter on the flesh side generously. On medium or mellow heat, grill the flesh side first for 5 minutes, then skin side for 3 minutes. Serve immediately. Optionally serve with vanilla ice cream.

(That is the actual pudding I made.)

This pudding was quite a success at my Christmas party last year, everyone liked it. I left it in the fridge for a bit too long, however, because the party was for roughly 20 people, and I had to make them in advance. The cold air sort of hardened up the pudding too much. Next time, I’ll just leave them in room temperature.

Serves two:

• 30g small pearl tapioca
• 250ml coconut milk
• 1 egg yolk
• 30g sugar
• seeds and juice from one pomegranate

Place the tapioca and coconut milk into a thick-bottomed pan, quickly mix and soak for 40 minutes.
Mix in the egg yolk and sugar and cook over low heat for 10 minutes, or until the tapioca is cooked through.
Fold in the pomegranate seeds and juice and refrigerate for at least an hour.

KimberlyC can make her chai tea cupcakes look cute and tasty. I can’t. This came out horribly mainly because I am dyslexic sometimes, and made the rookie mistake of reading “1 T salt” as “1 t salt”. Plus I overbaked them. I am determined to make this perfect next time so that people won’t tell me “you can’t even bake a cupcake?”.

Serves six~eight:

• 1/2 Cup of milk
• 3 tea bags of Chai tea (but I ended up using 4 – more the stronger)
• 1 1/2 Cup flour
• 2 t baking powder
• 1 t salt
• 1 stick of unsalted butter
• 1 cup sugar
• 2 eggs

Mix them in a large bowl, and then bake them in a cupcake tray. I also forget how long you’re supposed to bake for, but I’m sure you can check it easily. I think the temperature should be set to the standard 350 degrees.

I followed the recipe from Taste Buddies and gave this pumpkin custard a shot. It didn’t come out great when I tried making it because the pumpkins ended up becoming a mush, plus the custard tasted too egg-y. I feel like it has a pretty good potential to be a great dessert, done right. When I have the guts and desire to try it again, I’ll try to make it look like this on the left.

Serves four:

• 5 large eggs
• 1 cup of coconut cream
• 1 cup of loose palm sugar
• 2 small Japanese pumpkins or squash

1. Gently cut the top of the pumpkin or squash. Scoop out the seeds and stringy bits and set aside. Keep the tops for covering.
2. Combine the eggs with the coconut cream and palm sugar. Beat on a medium speed until frothy.
3. Pour the coconut mixture into the pumpkin shells and cover them with the tops.
4. Gently place pumpkins in the steamer. Cover with a lid and steam for about 30-35 minutes.
5. Once the custard has set, remove the pumpkin from the steamer and set aside to cool for about 15 minutes.
6. Finally, place the pumpkin in the fridge for about 1-2 hours.
7. Serve chilled.