Let’s face it, everyone loves chocolate chip cookies, so why not chocolate chip mug cakes?
We tested and tweaked and came up with a deliciously moist chocolate chip mug cake recipe that’s sure to satisfy your cookie cravings, but we wanted to take it up another notch and see how we could turn an international classic into something Malaysian, and truth be told, we didn’t have to look very far.
Our teh tarik mug cake recipe is good, but what if we turned it into a chocolate chip teh tarik mug cake instead? All it really called for was one extra ingredient with barely any extra time added on.
The question we needed answering was, would teh tarik and chocolate go well together? The answer, you’ll be glad to know, is a resounding, yes.
The pinch of salt in the original recipe gives this mug cake an almost savoury-sweet flavour, which the add-on chocolate chips enhances and complements at the same time.
Chocolate Chip Teh Tarik Mug Cake – you’re definitely a “thing”.
• 1 tea bag
• 2 tbsp milk
• 2 tbsp all-purpose flour
• 1 ½ tbsp granulated sugar
• ¼ tsp baking powder
• 1/8 tsp salt
• ¾ tbsp vegetable cooking oil and extra for oiling the mug
• ¼ tsp vanilla extract
• 1 tbsp chocolate chips
• In a microwave-safe bowl or mug, microwave milk on high heat for 30 seconds.
• Add 1 whole tea bag to the milk, using a spoon to push in as much of the tea bag into the milk as possible. Set aside and let the tea steep into the milk.
• In a separate bowl, add flour, sugar, baking powder and salt. Use a whisk to combine the ingredients evenly.
• Remove tea bag from milk, but first, don’t forget to squeeze out as much of the liquid from the tea bag as possible. We find this is easiest to do by pressing the tea bag against the wall of the mug with the back of a spoon. Discard tea bag.
• Add the milk-tea liquid to the mixed dry ingredients. Stir with a whisk until thoroughly combined.
• Next, add cooking oil and vanilla into the batter and stir with a whisk to mix through.
• Add a few drops of oil into a small microwaveable mug. You can either use a brush or a kitchen paper towel to spread the oil, covering all the inner surfaces of the mug. Alternatively, you can also use cooking spray.
• Pour the batter into your oiled mug.
• Generously sprinkle the top of the batter with chocolate chips. Don’t stir, as this will cause the chocolate chips to sink to the bottom.
• Microwave on high heat for 1 minute and 30 seconds.
• Let cool for a minute before serving.
• Go for teh tarik tea bags for the strongest flavour. If none is available, regular teh bags are fine too. Teh ‘O’ tea is a lot milder than regular teh tarik tea mixes, so we don’t recommend using those.
• Do not use those three-in-one teh tarik We gave them a whirl, but the flavour just doesn’t shine.
• Can’t get your hands on Malaysian-style tea? Choose strong black tea flavours like Darjeeling, Ceylon or Earl Grey instead. It won’t taste exactly the same, but it’s as close as you can get to a local teh tarik Avoid fruit teas or add-on flavours. And remember, you want tea dust (i.e. smashed up tea leaves) in your tea bags and not dried tea leaves, so opt for cheaper brands and leave the fancy ones for when granny or Prince William comes around.
• Mild-flavoured cooking oils work best for this recipe, such as grapeseed, canola or sunflower oil. Leave your olive, sesame or coconut oils for other recipes.
• Regular, semi-sweet or dark chocolate chips? All three go well with this recipe. Choose the one you like most!
• If you’d like an even spread of chocolate chips throughout your chocolate chip teh tarik mug cake, pour half the batter into the mug first, then sprinkle with half the chocolate chips. After that, pour the remaining batter and top it off with the rest of the chocolate chips.
• Microwave mug cakes will harden and become tough and chewy once it cools, so be sure to eat it while it’s still hot!
• This chocolate chip teh tarik mug cake also pairs well with a scoop of vanilla ice cream.
Rich, warm, fluffy and comforting, this mug cake feels almost like fancy high-tea in a mug.
This article first appeared in butterkicap.com
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