Ogura Green Tea Cake

                      Super moist, light, as soft as cotton... plus, it's quite healthy cake too.
                      I find it especially good to eat after chilled.

It's done..,
 ready to be flipped over to cool.

Recipe:  Food@HomeSweetHome
Ingredients (A)
Corn oil  65g
Milk  80ml
1/4 tsp salt
 6 egg yolks
1 egg
65g Superfine flour

2 tsp matcha powder + 1 tbsp hot water




Ingredients (B)
6 egg whites

Inverted back to the right side ,
 ready to be sliced.

75g castor sugar
1/4 tsp cream of tartar ( I used l tsp lemon juice)

     For (A)
     1.  Beat egg yolks, whole egg, corn oil, milk and salt until foamy.

     2.  Mix in flour and matcha mixture slowly until well combined.  Set aside.




      For (B) (slight alteration)
     1.  Beat whites until foamy, add in cream of tartar and sugar, continue beating until it reaches JUST stiff peak.

     2.  Take 1/3 portion of whites into green tea batter and mix to lighten the texture.  Continue and fold in the remaining whites in two more batches until all is done.

     3.  Pour into a 9" cake tin,  bake at pre-heated oven 170C for 45 mins.  Place a tray with hot water at the bottom rack of the oven.  By creating steam in the oven helps preventing cake from cracking or drying up.

    4.   Insert a skewer see that it comes out clean.  It's done.

    5.   Invert cake to cool completely before serving.

1.    

Purple sweet potato wholemeal bread ( black rice and black sesame)

This is my own experiment, tested and tasted.  Soft, fluffy, moist for days, beautiful aroma of black rice.

    Ingredients   
    2 cups plain flour
    1 cup wholemeal flour
    1 cup warm water ( can be reduced a little, due to the sweet potato containing water too  but, I had it all).
    Instant dry yeast  1 tsp
    2 tbsp honey
    1 tsp salt
    150g purple sweet potato ( cooked, peeled and mashed)
    100g black rice (cooked)
    1 tbsp oil
    Black sesame for decoration (toppings)


    Note: dough is quite wet and sticky, it is OK. Just make sure you have oiled hands, working surface and spatula to help you managing dough easily.  You do not need extra flour here.

nutricious black rice...

very soft and moist texture..

      Method
      1.  Prepare sponge.  Yeast,  honey and warm water well mixed and dissolved. Cover and leave for 5 to 10 minutes.  When it turns frothy, it's really to be used.

      2.  Add yeast mixture into the flours with salt and give it a stir.  Next, add in sweet potato, black rice and eventually oil to bring everything come together into a dough.  Cover and leave for 10 minutes.

      3.  Light knead and fold for 10 seconds (8 yo 10 times).  Cover and leave for 10 minutes. Do twice more for the 10 minute intervals.  Cover and leave it to rise for an hour or, until the size is doubled.

      4.  Deflate the air bubbles, roll dough into a ball shape.  Cover and leave gluten to rest for 10 minutes.

      5.  Divide and shape into buns, rolls, loaf..whatever. Lay them onto the pan,  cover and let it rise for about an hour or until the size is doubled.

      6.  Egg wash the top so your black sesame can stick onto to it nicely :

      7. Bake in pre-heated oven of 170C for about 20 minutes or until it turns golden brown ( insert a skewer to the deep centre part of the bun, if it comes out clean, it's done).

I shaped it too long :) 

Simple pumpkin and egg cake

             This is a simple yummy cake, so similar to the ones that I used to buy from the Asian grocery shops.

fluffy..

Recipe: Butter, flour and me

light and moist..

Ingredients: (  6 inch cake tin)-- I used a small loaf tin
Egg yolks  ( you need 3 )
Pumpkin mash  60g
Corn oil  50g
Cake flour  65g (sifted)
Cornmeal / Polenta / Maize flour  5g (sifted)
Egg whites  ( you need 3)
Castor sugar  65g












Method
1.   In a large bowl, mix egg yolks and pumpkin mash well.  Add in oil and mix.  Gradually add in  cake flour and cornmeal and mix well.  Set aside.

2.  In another clean bowl, beat whites ( I added one tsp lemon juice) in  a few batches until it reaches stiff peak.

3.  Take a small portion of beaten whites to add in the yellow batter, to lighten the texture.

4.  Pour all yellow batter into the white batter.  Fold gently.

6.  Bake in pre-heated oven 35 -40 minutes. Invert the cake tin immediately, serve after it is completely cooled.

 

Matcha ice cream

          I love the green.... so green and strong flavour of..... matcha!
          Yes, tasted really really good.

Kuih Talam 1

The next time when I make this again, I would wrap the cake tin with aluminian foil to avoid the water condensation on the white layer which had happened here.  Anyway, it was delicious, definitely a good recipe.

Go for smaller and daimond shape cut, mine is way too big slice!

     Recipe:  Amy Beh (Star online)
   Ingredients
   (A) Bottom green layer
   70g rice flour
   30g green bean flour
   280ml water


   (B)
    6 pandan leaves cut into 3 cm pieces
    250ml water
    A few drops of green colouring
    250g sugar (reduced to 220g)
    1/2 tsp alkaline water


     For top white layer
     (C)
      50g rice flour
      1 and 1/2 tbs green bean flour
      75ml water
      1/2 tsp salt
      225ml pati santan from 1 coconut

Bottom layer ready to get steamed

    Method
    1.  Mix (A) and let it soak for 10 to 15 minutes.  Blend (B) to strain out the pandan juice.  Mix the pandan juice with (A).  Add sugar and colouring.

    2.  On low heat, cook and stir batter constantly until it become fairly thick and transclucent.

    3.  Pour the hot sticky batter into a greased 20cm cake tin.  Smoothen and level with a plastic spatula.  Steam over rapidly boiling water for 20 to 30 minutes.

    4.  To prepare the white layer, mix ingredients (C) together and soak for 10 minutes.  Pour the topping layer over the cooked green layer.  Steam for about 10 minutes.  Cool the kuih completely and serve.

Improved Kuih Talam click here

Black rice walnut mantou ( steamed bun)

Using my bread experience, I started to try out more varieties of mantou making here. Previously, I have made quite some rice bread with nuts and thought it should be just good for mantou as well.
It did turn out satisfactory here and I enjoyed it.

Purple sweet potato ondeh ondeh ( Malaysian kuih)

These are really good, you just keep eating it non stop..

Texture is perfect, once a bite it burst out the aromatic sweet gula melaka....

  Recipe: Jessie Cooking Moments
 Ingredients
 150g mashed purple sweet potato
 150g glutinous rice flour
 125g icy cold water
 12g castor sugar


  Filling
  100g palm sugar ( Gula Melaka)


  Coating
  100g shredded coconut
  1/4 tsp salt
  1 pandan leaf, tied with a knot

Weigh them 15g each, that's the best purple sweet potato I can get here in Australia, it's kind of pale purple...

Using your thumb and fingers...go around the edges to even out the dough

Now fill in the palm sugar , seal and roll into a ball shape.

It's really good..

    Method

    1.  Fill a bowl with room temperature water. Freeze it for 30 minutes for further use.

    2.  Chop gula melaka and blend into fine crunb.

    3.  Mix coconut with salt and get it steamed with pandan leaf until soft.

    4.  Mix flour and sweet potato together with 50ml water. As you knead,  you gradually add in a little water at a time ( 15ml each time) and this will then help to eventually bind everything together.  The dough should not be too sticky or wet.

    5.  Weigh and divide dough into 15g each. Cover them with a wet cloth to prevent them from getting dried up.

    6.  Once the hot boiling water is ready, place some ondeh ondeh in and let it cook. When it's ready, they should float up to the surface of water.  Transfer them to the prepared cold water.

    7. Coat them onto the coconut and ready to be served then.

    Note: I did not use up all dessicated coconut and I used the fine dessicated coconut instead of grated type.

Enjoy...