Whipped Cream Castella (Starbucks Style) Recipe - Maison Olivia

Lugaw at Tokwa

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 35 mins

Yield: 8 to 10 Servings

Ingredients:

1 cup glutinous rice

10 cups water

2 pieces thumb-size ginger, pounded

2 teaspoons salt

2 (19 ounces) package firm tofu

1 cup oil

½ cup vinegar

¼ cup soy sauce

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon sugar

2 shallots, peeled and chopped

1 Thai chili pepper, minced

Instructions:

1. Wash rice with cold water two or three times.

2. In a pot over medium heat, combine rice and 10 cups of the water. 3. Bring to a boil, stirring occasionally. Add ginger and salt. Lower heat, cover and cook for about 25 to 30 minutes or until rice grains are softened and have burst, with congee thickened as desired.

4. Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to excess moisture. Cut into 1-inch cubes.

5. In a cast-iron skillet over high heat, heat oil until very hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp. Do not overcrowd the pan and cook tofu in batches as needed. With a slotted spoon, remove tofu from skillet and drain on paper towels.

6. In a pan over medium heat, combine vinegar, soy sauce, sugar, salt and pepper. Bring to a boil, stirring occasionally, until sugar and salt are dissolved. Add shallots and chili peppers and cook for about 30 to 40 seconds. Add tofu cubes. Cook, tossing gently to combine, for about 1 minute or until just heated through and covered with sauce. Remove from heat.

7. Ladle congee into serving bowls. Garnish with green onions and serve with a side of tofu.