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Wednesday, June 22, 2016

Recipe: Matcha Azuki Pudding Cake


Hi guys! 

Thank you for being patient with me. Here's a new recipe to share with everyone! ^^

But before that, let me rant a bit? 

Haha!

No no! You don't scroll pass this like this! :< 






Ok, spare you from that. :P 

Pardon for the lameness.. Hahaha!
Just want to let everyone know that it's 12.40am now and it's a long day when I wake up again.

#Kthxbye


Anyway matcha azuki pudding cake. 

A one of a kind cake? :D 

The belief that healthy and delicious cake is possible brought me to creating this cake for my family. ^^

Just read on to find out when I call this a 'healthier choice' cake. 


By matcha doesn't make it a healthy cake. Do you think a matcha butter cake is healthy?

But hey, I'm not saying we shouldn't eat butter cake at all. I can't resist butter cake in any case. <3 

Sorry if I don't make sense, it's not the right time of the day/night for me to make any sense. Haha! 


I love how smooth the cake looks! *insert heart shape eyes*


Guess what? 

Often I find decorating the cake to be more challenging than baking itself. Hahahah!

Blame on my lack of sense of aesthetic. :/

If you look at most of my creation, I like the pair matcha (green) with strawberry (red), the colour combination stands out don't you think? Or I'm just not that creative. :P 


Matcha Sponge Cake - Ingredients
100g plain flour + 2 tbsp matcha powder
                         3 eggs, room temperature                       
                 80g caster sugar                   
               1 tbsp oil                    
                     2 tbsp fresh milk                   

Method:
1. Pre-heat oven to 170degC. Line bottom and sides of 7'' pan with parchment paper, set aside. 

2.With an electric mixer, whisk eggs and sugar on HIGH speed for about 5 min or until the batter turns pale and double in volume (the batter should leave a ribbon-like trail when the beater is lifted up). 

3. Switch the mixer to LOW speed and whisk for another 1 min in order to stabilise the air bubbles in the batter.

4. Sift over the plain flour and matcha powder into the batter, gently fold with a spatula. 

5. Add in oil, gently fold with a spatula until well blended. 

6. Add in fresh milk followed by vanilla extract, gently fold with spatula until well blended. 

7. Pour the batter into the lined pan and bake for 30 mins or until a skewer comes out clean when inserted into the cake. 

8. Let it cool completely before unmolding and slice the cake into 2, horizontally. 

Matcha Pudding - Ingredients
(A) 400ml milk  + 50g butter + 80g fine sugar
(B) 250g milk + 150g water
70g hoen kwe flour
2 tsp instant jelly powder + 2 tbsp matcha powder
1/4 tsp salt

Method:
1. In a pot, bring (A) to a boil.
2. Combine B, hoen kwe flour, instant jelly powder, matcha powder and salt together.  
3. Add (2) into (1), stir and cook till mixture thickens.
4. Remove from heat and let the mixture cool slightly before using.

To assemble:
1. Place one layer of matcha cake into a 9” cake ring. Pour some matcha pudding over, smooth it and top with some azuki paste. Repeat step and finish the last layer with matcha pudding.
2. Let the cake cool to room temperature before refrigerate for overnight. 
3. Remove the cake ring and decorate as desired. 


As much as I can, I try to cut down on sugar and butter/oil when I bake for my parents (they are not a fan of overly sweet desserts anyway) and this cake suits their liking. :') 

Overall, I think this cake is a great alternative to buttercream cakes if you're thinking of baking a 'lighter' cake. :) 



Yes, I would totally bake this again! :')

Let me know if you like it too~

Bedtime for me! 

Goodnight everyone! <3

Love,
Lirong. 

1 comment:

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