I just borrowed the Momofuku Milkbar cookbook, and I love the ideas in that book. Majority of recipes are fairly simple with ingredients you can find around your kitchen, only the layer cakes a bit more complicated as they usually have a more components unlike the usual cake + frosting combo.
There are quite a few recipes I’m dying to try – the carrot cake which uses a baked cheesecake as frosting; carrot cake truffles; a graham frosting which contains ground graham cookies; the brownie pie; an apple pie layer cake where you soak your cake in apple cider; the crack pie… there’s sooo many more. I love how this book challenges the usual baking conventions and creates desserts that are different from what you usually find in normal bakeshops.
Though I admit there’s one recipe inside that kind of scares me – the kimchi and blue cheese croissant. Yikes. I love kimchi but can’t appreciate blue cheese. Both are such strong flavours, it boggles my mind how they’ll both fit together. If you have this book and ever tried it, please let me know what you think 😛
I also wished I discovered Christina’s book earlier to visit the stores they have either in New York and Toronto, two places I passed by during my summer break last year!
What’s this you must wonder, why am I sharing milk with you? Because this is yummy milk.
What’s the best part of eating cereal? To me there are two – crunching on the cereal that has been in the cold milk for a tiny while. The second wonderful part? Drinking the milk that has absorbed essence and goodness of the cereal at the end.
And Momofuku’s cereal milk is just that.
Strange enough, this does taste a little like the Magnolia Oat Milk available in Singapore. Though I like this much better because you can adjust both the milk (full fat vs low fat) and the sugar amounts to your preference.
Recipe from Momofuku Milkbar - Cereal Milk
- 2 1/4 cups (100g) cornflakes
- 3 3/4 cups (825g) cold milk
- 2 tbsp tightly packed (30g) light brown sugar
- 1/4 tsp (1g) salt
1. Pre-heat your oven to 150
2. Spread the cornflakes on a baking tray lined with parchment paper. Bake for about 15 minutes until lightly toasted - do watch this and make sure it doesn't get burnt! Remove from oven and leave to cool.
3. Transfer the cornflakes into a large bowl or pitcher, and pour the cold milk into it. Stir vigorously. Let the cornflakes seep in the milk for 20 minutes at room temperature.
4. Strain the mixture through a fine mesh sieve. Use the back of a spoon or your fingers, too wring the milk out of the cornflakes, but be careful not to force bits of cornflakes through the sieve.
5. Stir in brown sugar and salt into the milk until fully dissolved.
6. Store in a clean pitcher or glass milk jar, refrigerated for up to 1 week.
There are some variations in the book. You can create a fruity cereal milk by using Fruity Pebbles – do not toast but crush the cereal until it is like course sand, then let it seep in the milk. This produces a pinky-peach colured milk. You can tint it other colours too if you do not like the colour 😉
The other variation is a sweet corn creal milk, that uses Cap’n Crunch. The same method applies as the fruity cereal milk.
Have fun with your cereal milk!