did i say moms and pops are the best doordash-ers in the world? <br /> <br />many of my weekend days in high school started with eating traditional taiwanese breakfast at home. on sunny weekend mornings, my mom and dad would crawl through my mind when i was asleep, analyze my eating and wake-up behavior, sneak out of home quietly, and then come back with my favorite breakfast food from the store five blocks away. soon after i woke up, the food was served hot, and nicely plated on the porcelain bowl and plate with a spoon on the side. <br /> <br />at that age, good food was so easy to get, and thus so easy to be forgotten, too. now as my parents and i are an ocean apart, nostalgic and heartfelt food like a simple taiwanese breakfast is dearly missed. <br /> <br />a traditional taiwanese breakfast menu has so many food options to choose from - chinese donuts, bao, bun, chinese omelette, rice balls, flatbread, to name a few - but only two drink options are made available: soy milk or rice milk. growing up, i've been a rice milk girl. the rice milk is nothing like the rice milk you find at an american grocery store. it's creamy, nutty and brown, because it's made of roasted - almost burnt - peanuts. i always love to drink it hot, and feel it warming my body from inside to outside. and because of its already rich flavor, i love to pair it with a simple, flaky sugar pastry. <br /> <br />to make the rice milk closest to my memory, i was fortunate enough to borrow a soy milk maker from my coworker yu. if you do not have one, a blender and a fine mesh strainer would work, too. also, for health purpose, i did not over roast the peanuts, so the result is more grey than brown. <br /> <br />You can also find the recipe here: http://astro-pie.com/whats-cooking-en//taiwanese-style-rice-milk

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