As a young professional working in Fintech at the time, whenever I was having a hard day, I would go to a local Hong Kong cafe for a nice cup of hot hong kong milk tea and a fried french toast and that always made things better.
In the last three years I’ve learned how to cook, even switching my career to become a full time chef, yet this dish still takes me back home, to the time when my parents had very little and took me to HK cafes to have this sweet treat.
I wanted to push the boundaries of this nostalgic dish that I love so much to this day with a pinch of culinary magic behind it.
A bit more decadent, with layers of Black Sesame Crunchy Butter … nuttiness that oozes with umami from the coconut spread and dash of white truffle, and that warm crunch that turns into an airy pillow when you take that first bite of this milk bread french toast.
Get more recipes and the new limited-edition set featuring Rooted Fare and Pika Pika spreads only on Sarap Now.
Ingredients
TOAST:
Extra virgin olive oil (or canola oil)
6 slices milk bread (or white or egg bread)
1 ½ oz Rooted Fare Black Sesame Crunchy Butter
1 oz Pika Pika Coconut Spread
EGG MIX:
3 eggs
1 tsp vanilla extract
DREDGE:
½ cup tapioca flour (or all-purpose flour)
Sprinkle of salt
Dash of white truffle oil
GARNISH:
Belgium or French butter to taste
2 oz Rooted Fare Black Sesame Crunchy Butter
Condensed milk to taste
Directions
Fill a deep, 10-inch or wider pan about a quarter full with oil.
Heat oil on medium-low until it reaches and stays at 250-300°F.
Take butter out of the refrigerator and put it on the side to reach room temperature.
Take 1 slice of bread and spread a layer of Black Sesame Crunchy Butter on top. Place another slice on top to sandwich the butter. Spread a layer of Coconut Spread on top of the new slice.
Repeat until the stack is 6 slices tall and you have a beautiful alternating pattern of black and brown. Do not put spread on top of the top slice.
On a flat surface, slice off bread crusts with a sharp or serrated knife.
In a shallow bowl, add eggs and vanilla. Whisk until fully mixed.
In another bowl, mix flour, salt, and white truffle oil for dredging.
Evenly coat your toast stack in the egg mix. Then evenly coat it in the dredge.
Using a pair of tongs, gently lower your toast into the oil, starting with the exposed sides. Fry each side for 15-30 seconds or until golden brown.
In a small bowl, mix Black Sesame Crunchy Butter with condensed milk for garnishing.
To serve, top toast with a slice of butter and a drizzle of black sesame mixture.
