Thrifting and Touring Bloomington, Indiana

If you’ve ever been to Bloomington, Indiana you know there’s no shortage on fun places to explore. It’s absolutely bustling with thrift shops, cute cafes and anything you could ever want to eat. The ever-growing small businesses are always changing for the thousands of college students which attend Indiana University nearby. It’s a great spot to find one-of-a-kind thrifty goodies and delicious food. Whether you’re looking for food to find old favorites in restaurants or to try something new, you’ll more than likely find what you’re looking for in Bloomington.

rosey outlook

follow the leader

enlightenment

My mother grew up in Bloomington and has always had a soft spot for the college town. She loves to see the new changes and reminisce about her old favorite hot spots. Luckily she wanted to take me around to some of her favorite places, recently, and I took my camera along for the ride. Feel free to skip along my steps and enjoy thrifting, international markets and fun for many.

Chow Bar

216 South Indiana Ave

Amazing buffet with delicious Chinese food and tons of bubble tea flavors/options! Better yet, the fortune cookie at the end of this meal is chocolate flavored.

bubble horizon

chow bar

Cactus Flower

322 East Kirkwood Ave # 202

this way

hotrod sinners

rainbow wave

heart string

on sale

step in time

heart sale

hidden away

looking in

see you

dressing

jewelery stand

Soma Coffee House

322 East Kirkwood Ave

soma

soma's tv

Vintage Warehouse

401 East Fourth Street

to the shop

array of clothing

Sahara Mart

106 East Second Street

In the market for chocolate? a new teapot or tea cup? Wine? Tea? Go here no matter what market goods you’re looking for because you’ll find it and a whole bunch of other things you always wished existed here.

chocoholic

dressing up

tea crazy

Oriental International Market

408 East 4th St

tasty joy

.. and as I traveled Bloomington, Indiana…
stumped

laughing planet

pick your poison

Make a Colorful Malaysian Layer Cake

These lovely cakes are created with intricate layers of alternate color, flavor and texture. The name, which is Malaysian, translates to layer cakes. These cakes are not always sweet and many times have very creative flavor combinations.

The bases of these cakes are usually made from rice flour, glutinous rice flour, tapioca flour and green bean flour. These flours give the cakes a firm pudding-like texture.

If you do take the Kueh Lapis feat and bake a layer cake, please submit a photo and it will be added here~

Kueh Lapis

Instructions

1. Boil 225ml coconut milk with sugar & pandan leave until sugar dissolves
2. Separate mixture into two portions
3. Add red coloring to one portion
4. Pour a thin layer of batter into aluminium tray and steam till set
5. Pour into a bamboo steamer
6. Alternate the colors and steam until batter almost finished
7. When last layer is to be poured in, add a little more coloring into batter to give it a deep red color, pour this over as the last layer and steam

Cake

160g rice flour
20g green bean flour (lek tau hoon)
150ml water

Syrup

190g powdered sugar
300ml water
2-3 pandan leaves (if none, green food coloring)
250ml thick coconut milk
1/4 tsp salt
A few drops red coloring

Method

Combine sugar, water and pandan leaves (food coloring) in a saucepan. Bring to a boil to dissolve the sugar. Strain and set aside to cool.

Put rice flour and green bean flour into a large mixing bowl. Pour in water gradually and leave aside to soak for 40–45 minutes.

Add coconut milk and salt to the rice flour and mix well. Stir in syrup. Strain the batter to ensure it is free from lumps.

Divide batter into two. Leave half a portion white and add coloring to the other half.

Place a greased 20cm tray in the steamer and heat up for 4–5 minutes. Pour half cup of the white batter on the heated tray.

Cover and steam over medium heat for 5–6 minutes or until set.

Pour half cup of the pink batter over the white layer and steam covered for 5 minutes.

Repeat the procedure, alternating white and pink batter until all the batter is used up.

To the very last layer add a little more color to make it a deeper shade of pink.

After the final layer is set, steam the kuih for a further 12–15 minutes. Halfway through open the lid to release the steam, then cover again until the end of the steaming process.

Serve

Make sure the kuih lapis cools completely before attempting to cut (will break apart if cut when warm); cut into diamond shapes.