Taiwanese Yogurt Cream Sandwich, Sweetened with Monk Fruit
Sweets and drinksChilled DessertsTaiwan20 minutes of work, plus 1 to 2 hours chilling
This Taiwanese yogurt sandwich takes 20 minutes of hands on work. The pleasure is in the cool, lightly tangy yogurt filling pressed between two soft layers of bread.
The tricky part is the filling, which splits if it cooks too long. The filling comes off the heat while it is still slightly loose, then chills for 1 to 2 hours to thicken. A piping bag makes it easy to fill each sandwich.
This batch weighs about 545g, at roughly 159 calories per 100g. Trim the crusts, fold each slice over and seal two corners before piping in the filling.
Method
Set a pot on the stove and add 15g cornstarch, 100ml unsweetened oat milk, 150ml unsweetened yogurt, 21g kOBE Monk Fruit Blend, 26ml unsweetened oat milk, 22.5g kOBE Monk Fruit Blend, 30g cheese and 1/3 teaspoon vanilla, then whisk until even.
Cook over low heat, stirring constantly. Turn off the heat once the mixture thickens and turns smooth, while it is still slightly loose.
Pour the mixture into a large bowl and chill for 1 to 2 hours, until the yogurt filling sets to a smooth cream.
Transfer the filling to a piping bag.
Trim the crusts off the bread, fold each slice in half, then press two corners together with a fork or a sandwich press.
Pipe the yogurt filling into each sandwich gently, without overfilling, so it does not spill out the sides.
Tips
Do not let the filling boil hard or stir it too long, or the mixture splits.
Thin a stiff filling with milk, and thicken a loose one with cornstarch.
Pipe a moderate amount, since too much filling squeezes out the edges.
Trim the crusts before folding the bread, as crusts keep the two edges from sealing.
Filling made with oat milk is thinner, so give it another 15 minutes in the fridge before piping.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.