I have never ate a mochi cake. I was intrigued and thus today was my first attempt on baking a mochi cake. The ingredients are easy to find and the steps in making the cake are simple. Nothing complicated like whisking egg whites and sugar into stiff peaks. The cake tasted very good but not advisable to finish all by yourself. Because you are consuming glutinous rice flour, you would feel super bloated if you were to eat more than 2 big slices. But it is hard to resist the yummy mochi cake!
Ingredients (for one 9in round pan):
1 lb glutinous rice flour
2 Tbsp matcha powder
1/3 cup unsalted butter
2 cups milk
2 cups granulated sugar
3 eggs, beaten
1. Coat the pan with cooking spray or butter. Set aside.
2. Melt the butter in the microwave. Add melted butter and eggs into a large bowl. Mix well.
3. Add one cup of milk and one cup of sugar into the egg mixture. Mix well. Repeat the step with another cup of milk and another cup of sugar.
4. Add glutinous rice flour one cup at a time into the egg mixture. You may also add the 1 lb of glutinous rice flour into the egg mixture at one go but it will be messy and difficult to stir.
5. Add in the matcha powder into the mixture and stir well. The mixture should be smooth and liquidity.
6. Pour the mixture into the pan. Place the pan into the pre-heated oven and bake at 350F for an hour. Cake is done when an inserted toothpick comes out cleanly.
7. Wait for the cake to cool down completely before attempting to take out the cake.
Enjoy the cake!
So I challenged the most difficult dessert on earth that many chefs are afraid of (as said by Gordon Ramsay) – soufflé.
After my first attempt on this dessert, I must say it is indeed the most difficult one I have encountered so far. The texture, sweetness, and the technical steps have to be precise in order to make a successful soufflé. I would not say the one I made was a complete success despite the soufflé was well-risen. This is because there are many areas where improvements could be made. For example, I find that my soufflé’s texture could be smoother. Nonetheless, this dessert is definitely worth all the hassles. I am lucky to get it right on my first attempt and would definitely bake a matcha soufflé again when the matcha craving kicks in.
- Unsalted butter at room temperature
- Granulated sugar
- 150 ml milk
- 100 ml heavy whipping cream
- 3 large yolks
- 2 Tbsp granulated sugar
- 2 1/2 Tbsp all-purpose flour
- 2 Tbsp matcha green tea powder
- 3 egg whites
- 4 Tbsp granulated sugar
- Coat the ramekin with unsalted butter and pour a tablespoon (use more if required) of granulated sugar into the ramekin. Cover the inside of the ramekin with sugar. Set aside.
- For the custard, beat the egg yolks and sugar until well combined.
- Sift flour into egg mixture and mix well.
- Heat milk and heavy cream in a saucepan on high heat for about 3-4 minutes or until they are almost boiling.
- Add the hot liquids into the egg mixture and whisk till well combined.
- Put the custard back into the saucepan and heat it over medium heat. Continuous whisking the custard in the saucepan to get a thick mixture.
- Transfer the thickened custard into a bowl and refrigerate it.
- Add the matcha powder when the custard has cooled down.
- For the meringue, whisk the egg whites for about 2 minutes.
- Add sugar one tablespoon at a time to the egg whites and whisk for 4 minutes. Stiff peaks should form after whisking.
- Add one-third of the meringue into the custard and mix.
- Fold the rest of the meringue into the custard gently.
- Pour mixture into the ramekin. Use your thumb to run a circle inside of the ramekin to enable the soufflé to rise. (Watch how Gordon Ramsay does it: https://www.youtube.com/watch?v=8O_-HD2P9pc at 1:50)
- Place the ramekin on a baking tray and put it into the preheated oven. Bake for 15-17 mins at 390F. Do periodic checks on the soufflé when it is in the oven. Make sure that it is well-risen.
- Dust the soufflé with powdered sugar and serve immediately.
Recipe adopted from: http://www.justonecookbook.com/green-tea-souffle (But I made slight changes to it)
I love shortbreads and especially those dipped in semi-sweet chocolate. The best shortbreads I have tasted are those sold by Marks & Spencer. They are so fantastic. The shortbreads are so soft and crunchy. The chocolate used is definitely not of an inferior quality. The half-coated chocolate shortbreads are perfect for daily snack! Since I couldn’t get Marks & Spencer’s shortbreads here, I made some homemade ones instead. It turns out that the ingredients required are easily available and not expensive, and the steps to make the shortbreads are simple and easy to follow. Nothing complicated. But of course, to make high standard shortbreads, I will have to keep trying to perfect the recipe. For now, the below recipe suffices my craving.
Recipe (adopted from https://www.youtube.com/watch?v=pe0705jmvOg but I made some changes to it)
¾ cup of Unsalted Butter, at room temperature
1 ¾ cup of All Purpose Flour
¾ cup of Powdered Sugar
½ tsp of Salt
1 tsp of Vanilla Extract
1) Spray a 13×9 baking pan with cooking spray and line it with parchment paper, and set aside.
2) Using a standing mixer fitted with a paddle attachment or an electric hand mixer, cream together the butter, sugar and vanilla until creamy.
3) Add the flour and salt, and mix. You may use your hands to mix the mixture (which I did) too.
4) Press the dough into the lined pan and make sure it is evenly spread out. Using a butter knife or a bench knife, cut the dough into bars of any sizes you want.
5) Preheat the oven to 350 degrees.
6) Bake for 20 to 25 minutes or until lightly golden. As soon as you take them out of the oven, run your knife through the cut lines (this will ensure easy removal of the shortbread pieces) and let them cool completely. Remove from the pan and dip them in melted chocolate.
So I have tried making molten chocolate lava cake. This time I took up the challenge to make one of my favorite desserts – matcha lava cake. This cake is impossible to find in Houston and maybe in U.S.A. The matcha lava cake is a very delicate cake to make and requires a lot attention. However, all was worth it when I tasted the end product. It was sweet, full of matcha flavor, and it was everything you could wish for for a dessert. Serve this delicious cake with a scoop of Haagen-Dazs green tea ice cream. OooHhhh green tea goodness!!
Ingredients (one 10oz ramekin):
1/3 cup white chocolate morsels
1/6 cup unsalted butter
1/6 cup granulated sugar (1/4 cup sugar would be a little too sweet)
1.5 tsp high-quality matcha powder
1/4 cup all-purpose flour
- Butter the ramekin and put aside.
- Melt the butter either in a microwave oven or over a pot of simmering water.
- Melt the white chocolate morsels over a pot of simmering water ensuring that the bowl of white chocolates does not touch the pot of water. You could also use the microwave oven to melt the white chocolate but I prefer the former method. This is because melting white chocolate is very delicate and white chocolate solidifies easily.
- Add sugar and melted butter into the bowl of melted white chocolate morsels.
- Add the egg into the mixture.
- Add the matcha powder.
- Add the flour.
- Stir well to make sure consistency in the mixture. The mixture should be in liquid form. If the mixture becomes semi-solid, put the bowl over a pot of simmering water and keep stirring. The mixture will turn into liquid form.
- Pour the mixture into the ramekin and refrigerate it for 30mins.
- Place the ramekin into pre-heated oven immediately after taking it out from the refrigerator.
- Bake at 455F for 8-9mins.
I love salted caramel. My favorite pairing is ice cream with salted caramel. The sweetness from the ice cream will be balanced with the salted caramel. I have been buying Ben’s & Jerry ice cream with salted caramel. It is so good! But recently I am in love with vanilla bean ice cream. Thus I decided to make my own salted caramel.
Making this requires a lot of patience especially the initial stage of caramelizing the sugar. Throughout the whole process of making the salted caramel, it was non-stop stirring. My hands got tired from the stirring but I was full of anticipation for my end product. I was very careful not to burn the sugar and always maintain medium heat.
After 30mins of non-stop stirring, finally my homemade salted caramel is done. I tasted it and my immediate thought was “PERFECT!!!” I will be having my homemade salted caramel with vanilla bean ice cream after dinner. I can’t wait!!!
Recipe is from Sally’s Baking Addiction.
I challenged myself to do one of the most difficult desserts – mille crepe.
Mille crepe is commonly known as the thousand layers cake. It consists of layers of thin doughs with cream in between the layers. Lady M is one of the popular dessert shops which you can find some of the delicious mille crepes. This dessert is sold expensively because it requires a lot of time and effort to make it.
To make the matcha mille crepe, I searched for a recipe via YouTube. I thought that such a complicated cake had to be learned via watching rather than reading the steps.
The crucial part in making a successful mille crepe is to ensure that the dough layers are not thick. Imagine sinking your teeth into 12 layers of thick dough. Eww… Sounds like I am eating 12 stacks of pancakes instead of a yummy mille crepe. Therefore, when I made the mille crepe, I made sure I did not put too much cake mixture into the hot pan. I also took note of the temperature of the pan. It should be less than medium as I did not want burnt mille crepe. Recipe for my successful matcha mille crepe made 12 layers of dough. I did not want just plain mille crepe so I added sweet red beans in between the layers to create texture in every bite. It was fabulous! If you do not like red beans, you could add other toppings like blueberries or raspberries. You could also be creative by making plain mille crepe with chocolate cream, and crushed oreos in between layers. Alternatively, you could try making oreo mille crepe, which is also sold in various dessert shops. The joy of making my own mille crepe is I can control the ingredients I want to put in it!
Ingredients that I used:
~ dough ~
100g (cake) flour
1 tbsp matcha
~ cream ~
200ml heavy cream
~ topping ~
sweet red beans
Putting both matcha (also known as green tea) and red bean in cakes or in any desserts will never go wrong because they are a perfect match.
I decided to bake a matcha swiss roll because it’s difficult to buy one in Houston, Texas even though Houston is a diversified city that welcome different nationalities. However, with several big Asian supermarkets in this city, it was easy to buy ingredients like matcha and sweet red bean paste.
I followed the recipe by Cooking With Dog despite many other good recipes around because in my opinion, Japanese make the best matcha swiss roll. I have tried a matcha swiss roll when I was in Japan, and I was blown away by it. Since then, I was unable to find any matcha swiss roll that was able to come close to the swiss roll’s texture and flavor which I ate in Japan.
This is the recipe for my successful matcha swiss roll. The ingredients required are easily available in many supermarkets. If you do not like red beans, you can opt not to include in the cake. Because I prefer my cake’s filling to be tasteful and colorful, I added green tea powder and red bean paste to the whipping cream so that my filling will not be just plain whipped cream. The cake turned out to be delicious, and not too sweet. But, tasting success after making the swiss roll is SWEET!
4 Egg Whites
40g Sugar (1.4 oz)
4 Egg Yolks
40g Sugar (1.4 oz)
40g Cake Flour (1.4 oz)
1 tbsp Matcha – Green Tea Powder
120ml Whipping Cream with 35% fat (4 fl oz)
1 tbsp Sugar for whipped cream
120g Anko – Sweet Bean Paste (4.2 oz)
80g Sweetened Azuki Beans (2.8 oz)
Baking Sheet: 26x36cm/10¼x14¼ in
Thin Kraft or Bakery Paper