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)
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.
Patbingsu also known as shaved ice, is a traditional Korean dessert made with fresh fruits. I remembered the first time I tried patbingsu was summer time in South Korea. This Korean dessert garnered many loves from all over the world. I tried several cafes in Singapore that sell this dessert, and they were sub-par; not as good as the one I tried in South Korea.
When I thought I would not have the chance to taste such awesome dessert again, I found Koryo Bakery and Cafe in Houston. The shop owner is a Korean lady and that gave me some slight assurance that the patbingsu would taste as authentic as the one I tried in South Korea. The dessert shop has ample seatings and it is sparsely decorated. There is no menu but only posters on the walls that display the desserts which the dessert store has to offer. I was caught in between ordering the green tea patbingsu and the red bean patbingsu. What to do when I love both green tea and red bean?! I ordered the green tea patbingsu ultimately. Guess my love for green tea is much more than my love for red bean.
My bowl of patbingsu had a scoop of fragrant green tea ice cream, some sweet red beans, crushed peanuts, cubes of freshly cut mangoes, shaved ice, and drizzle of milk over the tower of ingredients. My mouth was making fireworks when I put all the ingredients into my mouth. Definitely as authentic and as great as the one I tried in South Korea! I am particularly surprised by the green tea ice cream. Most ice cream parlors do not sell good green tea ice creams. The ice cream either has no green tea taste or has a strong taste of milk in the green tea ice cream. But the green tea ice cream from Koryo Bakery and Cafe had the balanced taste – strong green tea flavor with a tinge of milk in the ice cream. I could not get enough of the green tea ice cream!
Koryo Bakery and Cafe sells wedding cakes and confections too. I did not buy any confections as none appealed to me. Coincidentally, when I was enjoying my patbingsu in the cafe, I saw the lady boss wrapping up a beautiful 3-layer white wedding cake. The wedding cake was prettily decorated. Too bad I forgot to take a picture of it!
Ignore the season; summer, winter, spring or autumn, you can eat patbingsu anytime! I will be back to the cafe for more patbingsu!
Address: 1304 Blalock Rd, Houston, TX 77055