My older daughter Angela and I were invited to a tasting party at Namu Gaji organized by the California Milk Processor Board (CMPB), creator of the iconic got milk? campaign. The current theme is Food loves Milk, which promotes the pairing of milk with different kinds of food. I was instantly interested not only because of the novel and intriguing pairing of Korean fusion food with milk, but also because I have always tried hard, and often times without success, to make my vegetarian daughters drink more milk. Since I’m filming in Malaysia, Angela went to the event with a friend.
Angela hasn’t been communicating with me much lately. Sometimes when I FaceTime my husband Peter, she would say hi and bye in passing. So I was really happy to see more than 20 messages with many pictures from her yesterday about the got milk? dinner that she attended. Apparently she had enjoyed the experience very much. From the menu and the pictures she sent me, Chef Dennis Lee’s food looked amazing.
“You’d be glad because I drank a lot of milk,” she texted me. Angela doesn’t like milk. “The Korean food they served was spicy,” she explained. I laughed, thinking that it was a successful pairing because it got Angela to drink milk with her meal.
Growing up in Communist China in the late 60s, milk was a luxury food. Each family in Shanghai was rationed to have one small bottle of milk a day. And during milk shortages, we would not get any milk for days on end. In those years, the first thing I did after I got up was to run to the door and see if there was a bottle of milk waiting for me. I love milk. My husband, who was also born in China, drinks a glass of milk with his dinner every evening like a growing teenager. Neither of us drink wine. I suppose we have been doing the food milk pairing a long time before this campaign.
It’s mango season here in Malaysia. I made a No-bake Mango Cheese Cake yesterday and had a slice of leftover with a glass of milk for breakfast today. Delicious.
No-bake Mango Cheese Cake with Chocolate Granola Crust
Ingredients or the crust:
3 packs Nature Valley crunchy granola bars (crushed into tiny pieces)
2 tablespoon 100% cocoa power
1 tablespoon Molasses Sugar or brown sugar
3 – 4 tablespoon coconut oil (melted)
You can also make this cake with the raw and grain free crust from my earlier post.
Ingredients for filling:
1 large ripe mango (about 1 1/2 cup diced)
1 tub 60% less fat Philadelphia cream cheese (250g)
2 teaspoon fresh lemon juice
2 teaspoon vanilla paste or 1 teaspoon vanilla extract
2 tablespoon coconut oil (melted)
1 teaspoon gelatin
1/4 cup milk of choice for the gelatin (I used 2% milk)
Mix all ingredients for crust and press into an oiled tart dish. You can break up the granola bars by hand or in a blender. I blended half and hand crushed the other half to give a varied texture. Leave the crust in the freezer as you prepare the filling.
Dissolve the gelatin in 1/2 tablespoon of water in a small bowl for 5 minutes.
Blend all ingredients for filling, except for the 1/4 cup of milk.
Heat the 1/4 cup of milk in the microwave 40 to 45 seconds, and mix in with the gelatin until dissolved, 2 to 3 minutes. Transfer to the blender and blend until smooth.
Pour filling mixture into the prepared crust.
Refrigerate for 2 hours or freeze for 40 minutes before serving.