Have you ever heard of silkie chickens? You can look at this article to see what they look like. Silkie chickens have very puffy feathers and get their name because their feathers feel like silk.

However, this is not all that makes these chicken unique. While the feathers are white, the skin and the bones of the chicken are actually black. These chickens are eaten in chinese cuisine, and are supposed to have a lot of health benefits.

My aunt has a lot of farmland where she raises silkie chickens, geese, and has many fruit trees. It’s been a while since I visited her place, so I don’t have any recent pictures of her chickens.

However, she made these tea eggs using the silkie chicken eggs. Tea leaf eggs are a common chinese dish. Hard boiled eggs are stewed in tea leaves, some salt, soy sauce, and some chinese spices. The eggs are stewed with the shell on, but first the shell is cracked in many places. As a result, when you peel off the shell of a cooked tea leaf egg, it has a beautiful pattern on the egg white exterior.

I love tea leaf eggs. These eggs didn’t taste differently, but they were very tiny. About half the size of a regular chicken egg. You can view my mom’s tea leaf egg recipe here.

Over Thanksgiving, I had baked some pumpkin mochi cake for BF’s parents. BF’s mom really liked it and so for Christmas, I decided to bake her some green tea mochi cake.

I thought of using my Nordic Ware Daisy Cake Pan, so that the tops of the cake pieces would have a pretty flower pattern. For some reason, the crust stuck to the pan and so the flower pattern was ruined. While I’m a nordic ware pan fanatic, this pan has been hit and miss for me. I made sure to properly oil and flour the pan but the mochi cake didn’t come out of the pan easily. I’ve had moderate success with this pan. Sometimes the baked goods slide off, sometimes they stick.

Luckily the cakes still came out alright, though not as pretty as I wanted. They still tasted good.


  • 16 oz Mochiko rice flour (or can substitute for any brand of glutinous rice flour)
  • 1 cup butter
  • 2 cups sugar
  • 1 (12 ounce) can evaporated milk
  • 4 eggs
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla
  • 2 tablespoons matcha green tea powder


1. Cream the butter with sugar.  It helps to melt the butter a little first.

2. Mix in the evaporated milk to the butter/sugar mixture.

3. Mix eggs into the mixture.

4. Mix in the rice flour, baking powder and vanilla.

5. Mix in the matcha green tea powder.

6. Pour mixture into a 9 x 13 pan.

7. Bake for approximately 1 hour at 350 degrees.

8. Let cake completely cool, allowing the mochi to set, before cutting and serving.

Taiwan Trip 2010

No I’m not in Taiwan nor did I recently go visit. I wish I was/did. If you’ve been a regular reader of my blog for over a year, you may recall that last year Baby Bro’s GF (“BBG”) started a journal of her annual Taiwan trip.

She took many many photos, but the posts took a lot longer…and were never finished. Now it’s been a whole year and she’s already back in Taiwan for her winter break.

In order for me to share some of the great places she’s gone to, she’s sending me her photos slowly and telling me the places where they are from and some commentary. I hope you enjoy them as much as I do.

Milk Houses Bakery:

I love the cute pikachu cake! Unfortunately, after this photo, the employees noticed that BBGF was taking photos and asked her to stop.

Tainan A-Hui Fried Eel
This place is a favorite of BBG and her sister and they always make a trip.

I thought this dish looked really interesting and definitely something I want to try next time: Pig intestines stuffed with glutinous rice:

This last photo is almond tofu. Apparently the almond tofu here is award winning. BBG says it’s some of the most delicious stuff on earth.

Lunch at Easy House Vegetarian Cuisine

I love how everything is plated at this place. Everything was vegetarian. On the fruit platter, I spy one of my favorite fruits of all time, waxed apple. (It’s the red fruit on the top portion of the picture.

This post is getting pretty long, so I’ll end it here for now. Many more photos of yummy food to come.