June 25, 2010
If there was a food mold I would ever need, it would be the pau(bao). Not the mooncake or some cookie cutter. Its capricious figure beats the cakes' surface area times height; simple math calculation{cylindrical shape}anytime.
Hammering out pink, light yellow, deep yellow; green, lavender and white. Pink is for red bean, light yellow corn, deep yellow peanut, green pandan lotus(no longer the usual white), purple yam and white su! char shao.
Mini Buns (SGD 1.85) (9 pcs)
Red bean the zealousness of our ancestors; grinding them to scalding in water. Corn and yam our creative prowesses, purple and yellow in our foods. Peanut our lands: dry, sunny and always sandy. Pandan lotus our heritage and culture- the foods that we add into dessert. And char shao for a protein change.
But they were su(vegetarian)! Along with barbeque mince and salt and pepper, it was gratifying protein that we cannot distinguish with real meat! Potato hunks and I was levitating on the fatty pork. Red bean and peanut were the make-or-break it- whenever a steaming stove was in sight. Not precious and jelly of an overfreeze, their skins were supple without flourry, and most importantly, pastes that were ground bean and peanuts- not maimed with sugar!
The two bodies fusing together, loggerheads primary red and primary blue; yam was my favourite colourflavour! It wasn't as simple as a yam; paste thick and white from the decadence of coconut! Corn was my counterpart's favourite, deserting the maize and keeping the ear; it was actually cream and curds!
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P.S. Steaming buns at the crack of dawn, it felt like nonya ladies preparing meals, or popiah-making sessions. Bao, my "recess" food in elementary school. What's yours?
