The recipe of these lovely jam cookies is altered from the recipe in one of the dessert collection cook books of Daiso. These mini cook books only cost 12HKD each and I brought a few of them to Sydney during my uni years. Miss bonbon and I used to make these cookies at her place and we added more and more strawberry jam to the cookies each time because the chewy texture of the jam after baking was so addictive.
We never really knew what the actual name of cookie was (I checked the cook book again and they call it “Fancy”), we decided to give it a French name “La laîche” (we just made it up.. none of us knew any French) and the reason will be kept as a secret 😛
The church I go to is a newly planted church (around 2 and a half years) in Hong Kong. We used to gather in Tsim Sha Tsui but with the growing number of members, we began to consider hiring a bigger room or moving to another place. Soon we had prayerfully found a new gathering place in Yau Ma Tei around a year ago which suits our needs in many ways (thanks to God); and so my morning coffee hunt in the YMT area began. We will come back to the cafe miss koala and I found in TST (that’s why this post is the part 1 of my YTM (Yau Tsim Mong) series), but today I will show you my most visited cafe in YMT instead (or they say it should be geographically in Mong Kok?).
In Hong Kong, they give this warm and gooey dessert a special name-心太軟, literally meaning “heart too soft”. I used to think that making this was hard and it required lots of techniques to cook the cake just right; once I saw a recipe that suggested to place a block of dark chocolate in the middle of the batter so that you will be guaranteed to get a flowing “heart” in the middle.