Since I made the hot-cross buns on good Friday, I get the craving to something sweet again.
A few days ago, the weather forecast said Sunday will have rain. Then we’re not willing (but have to) to cancel our annual barbecue party. Surprisingly, we saw the sun shining through the curtain in this morning. Although it is still a bit of windy and chilly. Nevertheless, it still sunny though.
This is the third time I make steamed buns also the second time for the roses buns. Steamed buns are one of the main breakfast in an Asian family. One hot steamed buns with a cup of hot soy milk are the typical breakfast in Taiwan and Hong Kong. People like to grab this takeaway and eat it on the way to work.
Since I’m making more Vegan more than before. An egg is the one that difficult to skip. I try to dig in the internet world when I have time. Lots of bloggers using the flax ‘egg’, same as I do for my cake baking. Or another choice should be the tofu, also I have put my hands on the tofu scramble ‘egg’ before.
I like to have a change this year 2017. I wish this cake can get my friends and your admiration. 🙂
It looks quite complicate but once you sort all ingredients and tools stand by for you. It won’t be a hardship to you anymore. Trust me, it is an easy task! It contains one green layer make by matcha powder and agar powder. The middle layer is a plain cheesecake without bake. And the bottom layer is the orange layer. It is a baked vegan pumpkin cheesecake. If you like it raw, it should be no problem. Because it has so many vegan pumpkin cheesecakes without bake in the entire WWW world. Click in one of the links that you choose. 🙂
St. Patrick’s Day Cheesecake
Ingredient for the green layer: (prepare three small size swiss roll trays)
200ml Hot water
30g Raw sugar
8g Agar powder
10g Organic Matcha powder
Ingredient for the middle white layer:
1 cup Cashews, soak in water
3/4 cup Water
1/2 tsp Vanilla extract
3 tbsp Maple syrup
1 tbsp Lemon juice
1 1/2 tsp Agar powder
Ingredient for the orange layer:
1 cup Cashew, soak in water for 6 hours, or 30 minutes with hot water
1 can Full-fat coconut milk
1/2 cup Pumpkin puree,
2 tbsp Potato starch or tapioca starch
1/2 tsp Lemon juice and zest
1/3 to 1/4 cup Maple syrup
1/2 tsp Pumpkin spice
For the orange layer: Preheat the oven to 300°F/ 150°C/130°C for a fan oven.
Place cashews in food processor bowl. Blend until smooth, stopping to scrape down sides of bowl as needed. Add pumpkin puree, coconut milk, potato starch, maple syrup, lemon juice and pumpkin spice to food processor bowl. Blend again until smooth, stopping to scrape down sides of bowl as needed. Pour into a swiss roll baking tray, spread evenly.
Bake for 20 minutes. Cheesecakes will still be a bit soft when finished baking, that’s normal because of the recipe has lots of soft texture ingredients. Transfer to cooling rack. Allow to cool completely and then refrigerate several hours, until fully set.
For the white layer: Drain the cashews and place in food processor. Blend until smooth, scrape down sides of the bowl if needed. (It should be an easy task when you own a Vita-Mix). For the old fashion food processor or a blender like mine, it needs more time to get the smooth texture. Add the remaining ingredients and blend until all well combined. Transfer to a small saucepan over low heat. Cook until the mixture thicken. Pour into a greased swiss roll tray and let it set completely.
Now for the green layer: Put the hot water into a bowl, add the sugar and agar powder. Whisk until the sugar dissolved. Add the matcha powder and keep whisking. The water should be without any matcha powder lumps. Pour into a swiss roll tray and let it set at room temperature.
Assembly: Put the orange layer or green layer on a baking parchment or a long dish. Carefully lift up the white layer on top of the orange layer then follow the green layer. Trim off the edge to make it neat look.
Over the years I’ve posted recipes for a few of them before. My first kimchi was a bit sour, it is combined with Taiwanese and Korean Kimchi. Now I prefer my kimchi more close to the Korean version. Yup, my taste bud has changed, so I take a challenge. Keep watching! 🙂
It is just the time to put this post up here, I wish it is not too late to you! Wish all the couples have a wonderful, romantic and memorable day. Wish all the singles will find your true love soon! ♥♥♥
I missed my kitchen and my homemade cake for a long time since the long journey.
Why? Because vegan cake is not so common and popular in Asia. Although they have few but not as many as the dairy cakes that you can get it everywhere. I’m not a loyalty fan of dairy cream nor buttercreams.