Blue Pea Flower Chiffon Cake/ 兰花戚风 and Blue Pea Tea

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A friend mentioned going to bake chiffon cake with dried blue pea. I never tried before and wonder how the colour will turn out. Well here is the look of my blue pea chiffon cake. 

Homemade Roselle Syrup (洛神花糖浆)

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Instead of prepare Roselle syrup with water, adding some lemon juice is nice too ^^ 

I have been making roselle syrup for many times. Every batch is different in terms of syrup concentration. These vary due to vary ratio amount of roselle calyx, sugar and water used. After testing and tasted I decide to stick to this ratio:-

Petaling Street Longan Drink Copycat

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This is my 2^nd time cooking this longan drink and of course many more times to come :) I have made some changes to suite my family liking. I reduce the amount of lohanguo and longan flesh as I found that the 1^st time longan drink is too thick and concentrate. 

I'm using electric cooker for my longan drink. So after hours of cooking the amount of liquid not much reduced. However the longan drink still flavourful and concentrate. Here is the recipe.

Adapted and modified from Wendy,Petaling Street Longan Drink Copycat 

Ingredients:

500g wintermelon

250g rock sugar

2 lohanguo

50g dark longan flesh

2 litters water

Methods:

1. Scrub the skin of the wintermelon and discard the seeds. Cut the wintermelon into large chunks, skin on.

2. Bring to a boil with water and lower to a simmer for 2 hours, lid on.

3. Place lohanguo in between your palms and crack them. Put them into the pot and simmer for another hour.

4. Strain the infusion, add in rock sugar and dark longan flesh. Simmer for 10 minutes, turn off the heat. Let it cool totally.

5. Take a bowl of ice cubes, then spoon some of the cooled longan infusion over, let it melt for 5 minutes and slowly savour it. Enjoy!

*You can place the strained remnants back into an empty pot, put in 1 litters of water and bring it back to a boil. It still has a lot of flavour, just not as concentrated.