Yesterday I had a rather amusing exchange with Mimo about the osmanthus milk Luke used to prepare for Flora in The Early Spring. And naturally, one thing led to another… and I ended up looking for the recipe!

So, in case anyone feels like trying this lovely drink, here it is. Who knows? It might even taste better if someone handsome prepares it for you! 😉

Osmanthus Milk (桂花牛奶)

Ingredients (1 serving):

• 200–250 ml whole milk

• 1–2 tablespoons osmanthus syrup

• A pinch of dried osmanthus flowers

• Ice cubes (if you prefer it cold)

• Honey or sugar (optional)

Preparation:

1. Pour the osmanthus syrup into a glass.

2. Add the milk and stir well until combined.

3. Add ice cubes if you want a refreshing cold drink.

4. Sprinkle a few dried osmanthus flowers on top.

5. Enjoy!

For a warm version: Gently heat the milk, mix it with the osmanthus syrup and finish with a few dried flowers.

And that’s it! A little floral sweetness in a glass. Now all we need is Luke to make it for us. I doubt any of us would complain about the service! 😂

Chinese Mooncakes – A Little Taste of the Mid-Autumn Festival!

After seeing Cui Che and Shen Shaoguang making mooncakes together in Yummy Yummy Yummy, I thought it would be a lovely idea to find a traditional recipe and share it with everyone!

Mooncakes (月饼, yuèbǐng) are traditional Chinese pastries eaten during the Mid-Autumn Festival. Their round shape represents the full moon and symbolises family reunion, togetherness and good wishes.

So, if anyone feels like trying their hand at making these little treats, here’s a recipe!

Traditional Chinese Mooncakes with Red Bean Paste

Makes 6 mooncakes

Ingredients

For the pastry:

• 147 g honey

• 66 g vegetable oil

• 240 g cake flour

• ½ teaspoon salt

• ½ teaspoon alkaline water substitute (recipe below)

For the filling:

• 340 g sweetened red bean paste (also called anko or koshi-an)

For the egg wash:

• 1 whole egg

• 1 egg yolk

• 1½ teaspoons milk

• ⅛ teaspoon salt

For the alkaline water substitute:

• 227 g water

• ½ teaspoon baking soda

Preparation

1. Prepare the alkaline water substitute: Combine the water and baking soda in a small saucepan. Bring to a boil, then simmer for 7–8 minutes until reduced to approximately 2 tablespoons. Allow to cool.

2. Make the dough: Combine the honey, oil, ½ teaspoon of the cooled alkaline water substitute, flour and salt. Mix until a smooth dough forms.

3. Wrap the dough and refrigerate for at least 30 minutes. Chill the red bean paste as well.

4. Prepare the filling: Divide the red bean paste into 6 equal portions and roll each into a ball.

5. Shape the mooncakes: Divide the dough into 6 equal portions. Flatten each portion into a disc, place a ball of red bean paste in the centre and carefully wrap the dough around it, sealing the edges completely.

6. Create the traditional patterns: Lightly dust a mooncake mould with flour. Place each ball inside and press to create the beautiful decorative design. Carefully remove from the mould.

7. Place the mooncakes in the freezer for 5–10 minutes to help them retain their shape.

8. Prepare the egg wash: Whisk together the egg, egg yolk, milk and salt. Brush the mooncakes with the mixture, applying a second coat once you’ve finished the first.

9. Bake: Preheat the oven to 190°C (375°F). Bake for 15–20 minutes, until the mooncakes are firm and golden brown.

10. Allow them to cool completely before serving. They’re traditionally enjoyed at room temperature with a cup of Chinese tea.

A little tip: You can also use lotus seed paste instead of red bean paste, or add a salted duck egg yolk in the centre for a more traditional variation.

And there we have it! Our very own mooncakes!

Now, if anyone wants to recreate that lovely scene from Yummy Yummy Yummy, all we need is someone to make them with… preferably someone as charming as Cui Che! 😂

Happy baking, everyone!

Hahaha! With Luke behind the counter, I doubt we’ll ever have an empty table! Come on in, everyone! There’s plenty of room, good company and, hopefully, an endless supply of osmanthus milk! 🥰

I’m enjoying him in The Silent Storm at the moment. He works so well in it!

Tricimc:

And with customers like him, we'd practically be living at the bar, 24/7, 365 days a year! 😇😂

He and Luke are going to grab drinks at Luke's bar. They'll be sharing their sorrows, jealousy, and schemes over glasses of whiskey 😂

Cheng Lei in the Spotlight! ✨

A new feature about Cheng Lei has been published today in Her World Singapore, taking a look at his career, growing popularity and recent work, including The Lament of Autumn.

Lovely to see him receiving more international attention! Well deserved! 😊

https://www.herworld.com/life/cheng-lei-c-dramas-new-daddy-heres-everything-you-need-know-about-him

Tricimc:

Cheng Lei in the Spotlight! ✨

A new feature about Cheng Lei has been published today in Her World Singapore, taking a look at his career, growing popularity and recent work, including The Lament of Autumn.

Lovely to see him receiving more international attention! Well deserved! 😊

https://www.herworld.com/life/cheng-lei-c-dramas-new-daddy-heres-everything-you-need-know-about-him

Really nice article. Thanks for linking it. I had no idea Cheng Lei was a stage name. I wonder how he chose it.

AdriC93:

From what I understand, in an interview early in his career, he explained that a friend had suggested he choose a stage name and filled a wall with different options. When he looked at the characters Cheng and Lei, considering their visual appeal, how they sounded, and their meanings, he felt they were the right combination

Thanks. That's really interesting. I looked up the characters and got this:

丞 (chéng). Traditionally means "to assist," "to support," or "to help." In ancient China, it also served as an official title for a deputy or high-ranking minister (such as chéngxiàng, meaning Prime Minister).

磊 (lěi). Literally depicts a pile of three stones (石). It symbolizes a heap of rocks and carries the figurative meaning of being open, upright, honorable, and straightforward (as in the idiom guāngmíng lěiluò, meaning open and aboveboard).

I think the name depicts him really well!