I finally tried out this recipe by Cranberry, yesterday. I followed the original recipe as I had unsalted butter. However, I put in approximately 200g ( a whole can would yield 230g) of lychee and found that it was rather easy to peel apart, without the need to chop them. Just break into chunks. The funny thing, though, I couldn't get the egg and sugar mixture to increase by threefold, so I just whisked it for 3 mins and added the other ingredients as per the recipe. It still turned out nice. The sugar I used was 70g but I feel I can still cut it down by another 10g as the juice from lychee can was sweet enough. I also used vanilla essence as I thought it'd be impractical for me to buy a bottle of lychee essence just for the purpose of using 1tspful. It was deliciously moist and very lovely, a change from the usual chocolate ones that I tend to bake a lot of.
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