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Expat Living (Singapore) - - Wine & Dine -

In­gre­di­ents • 240g car­rots • 2 fresh Med­jool dates, pit­ted • 150g raisins • Pinch of salt • 150g oats or oat­meal ( Karin some­times uses grated co­conut in­stead) • 5 tea­spoons cin­na­mon or car­damom • 40g grated co­conut ( to roll the

balls in)

In­struc­tions 1. Grate the car­rots, and cut the dates and raisins into small pieces. If you have a juicer, juice the car­rots and use the pulp – this will make the bliss balls a bit firmer. 2. Place all in­gre­di­ents (ex­cept the grated co­conut to roll the balls in) into a large bowl and knead well. The longer you knead, the bet­ter the in­gre­di­ents will stick to­gether. (You don’t need a kitchen ma­chine for this!) 3. Make the balls around 3 to 4cm in di­am­e­ter, and then roll them through the grated co­conut. 4. Store in the re­frig­er­a­tor and serve


In­gre­di­ents • 3 ta­ble­spoons rice flour pow­der • 1 litre milk (Soumita uses full-fat) • 1.5 to 2 cups sugar (pow­dered in mixer

or grinder, or fine-grained) • 1 cup pis­ta­chios, de-shelled and roughly chopped Op­tional: cashews, bro­ken Op­tional: Rose petals for gar­nish Op­tional: Nuts (pis­ta­chios or cashews) for gar­nish

In­struc­tions 1. Mix 100ml of the milk with the rice flour pow­der to cre­ate a semi-liq­uid paste. Set aside. 2. Heat re­main­ing milk on low flame un­til it boils. Once boil­ing, add the semi- liq­uid rice flour- milk paste slowly and keep stir­ring. Tip: Keep the flame low and stir slowly and con­tin­u­ously to avoid lumps.

Ex­pat Liv­ing’s Re­view Crew was at it again this month, prowl­ing around Robert­son Quay in the morn­ing hours, in search of the per­fect cup of joe. In each spot, we tried a black, a cap­puc­cino and a house spe­cial­ity. Which of the 15 caf­feinelaced con­coc­tions left us buzzing for more? Grab a cup of cof­fee and read ahead.

# Crafts­man

This is the kind of place you can sit and work all day, with su­per-friendly servers and cof­fee in bright, happy crock­ery that puts a smile on your face. The cof­fee was down­right de­li­cious, though per­haps the cap­puc­cino could use a bit more foam on top.

# Book Café 20 Martin Road

Just a few steps away, this spot had a com­pletely dif­fer­ent vibe. The book-lined walls, café ta­bles and comfy couches are per­fect for just hang­ing with friends, gab­bing over a cup of java. The cof­fee was good, but what had us gaga was the Iced Mocha with Ice Cream, a cof­fee float with choco­late ice cream. Slurp!

# Grounded

This cosy spot in a yoga stu­dio is af­fil­i­ated with the very pop­u­lar Com­mon Man, which is just down­stairs. Here’s the hon­est truth (hey, you want hon­est, right?): we didn’t like it much. The ser­vice was painfully slow and the cof­fee wasn’t worth the wait. But the calm, quiet nook did have a nice vibe when you want to slow things down. If you’re af­ter cof­fee, per­haps it’s best to grab a cup down­stairs.

# Toby’s Es­tate 8 Rodyk Street

There’s a rea­son this joint has been an in­sti­tu­tion for the past seven years. Perched on the Sin­ga­pore River with a big, bright com­fort­able room, Toby’s serves a truly wide va­ri­ety of of­fer­ings, each pretty darn good. How­ever, the Tiger Cof­fee, named for the tiger nut in­gre­di­ent, had a bit of a bite (worse than a tiger, per­haps). Best to steer clear and just stick with the more typ­i­cal stuff.

# Kith 7 Rodyk Street

Pop­u­lar with young fam­i­lies, Kith also sits on the Sin­ga­pore River. Kids can play while mom­mies sit and sip. The cof­fee had rocket- fuel like strength. Pow! The spe­cial­ity cof­fee was one of our favourites of the day: honey cof­fee. Yup. Cof­fee with bees’ best work. The in­side of the glass is coated with the sticky stuff and the re­sult is pure deca­dence.

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