Japanese Vegan Matcha Sponge Cake with Adzuki Bean Filling

Japanese Vegan Matcha Sponge Cake with Adzuki Bean Filling

Tell you guys honestly, I want to make this cake a long time ago. But I don’t know why it takes that such long journey to let my dream come true. Now I can move out one of my to-do-list at last! 🙂

How about you? Have you got a long list work you still haven’t finish? I do, not only one page but few pages stead. Every time, something or some ideas flashing on my head. I will note down on my list. But… you can guess what happened to me then! :p

Continue reading

Advertisements

Fried Tofu with Japanese Style Sauce ~ 日式和風醬煎豆腐

Fried Tofu with Japanese Style Sauce ~ 日式和風醬煎豆腐

I am going to fulfill my words today. Remember I did the homemade tofu a few post before. I said I will make something with it. Now is the promise here to show you all.

Continue reading

Vegan Melon Pan メロン パン (Pineapple Bun HK style) ~ 純素港式菠蘿包

Vegan Pineapple bun (HK style)/ Japanese Melon Pan/ メロン パン ~ 純素港式菠蘿包

This is the follow-up story from the previous post: Vegan Cocktail Buns. Now is the time to achieve my promise. Actually, I wrote this post a few months ago, just forgot to post it. Sorry!

 The name of this bread roll call for pineapple or melon, but it will disappoint you all if you like either of them. Because they don’t have any pineapple nor melon inside the buns neither.  🙂
 Pineapple bun is the name come from Hong Kong. Melon-pan, the ‘Pans’ mean bread in Japanese. Which is borrowed from the Portuguese and they make quite a variety of “Pan” in Japan. This is another popular traditional Japanese snack bread. A typical melon-pan is made of a bread dough covered with a thin layer of a cookie dough. The name comes from the melon like appearance, such as a cantaloupe.

Continue reading

Vegan Japanese Pumpkin Chowder with Sweetcorn ~ 純素日本南瓜,玉米濃湯

Vegan Japanese Pumpkin Chowder with Sweetcorn ~ 純素日本南瓜,玉米濃湯

 

I made this soup is good enough for a big party. But I forgot to mark it down all the detail include the ingredients and the quantity. So, you need to do your adding or decreasing.

I got few special Japanese pumpkins, Kabocha, from my friend. She is a busy mum but has perfect green fingers. She grows lots of vegetables and can get really good harvester every year. This pumpkin is one of her crops.

Continue reading

Japanese Cotton Cheesecake with White Chocolate ~ Not for Vegan

Japanese Cotton Cheesecake with White Chocolate ~ Not for Vegan

Hello, my vegan friends, this is not the cake for you today, sorry. Because my kid requires making this cake for him.

Simple, easy and quick, only 3 ingredients makes this cheesecake in less than an hour, would you like this idea? It is not dreaming, and you can make this dream come true today! Continue reading

Vegetarian Japanese Okonomiyaki (お好み焼き) ~ 素日式大阪燒

Vegetarian Japanese Okonomiyaki  (お好み焼き) ~ 素日式大阪燒  

Vegetarian Japanese Okonomiyaki (お好み焼き) ~ 素日式大阪燒

Don’t get scared, when you see the ingredients list below!  

If you do not hold all of the ingredients below, don’t worry, you can probably still make Okonomiyaki using a variety of substitute ingredients and by skipping some.
As well, don’t worry about the accuracy measurements, the recipe is really forgiving!

Continue reading

Shiroi Koibito (White Lovers) Chocolate Cookies 白い恋人

Shiroi Koibito (White Lovers) Chocolate Cookies 白い恋人

Shiroi Koibito (White Lovers) Chocolate Cookies 白い恋人

I think there were so many posts about valentine’s day on the web already, lots of chocolate, cake, dessert or even cookies.

I made skinny beetroot cupcake last year for this special day, I think I will have  a bit different for this year. Suddenly, this Japanese cookie is flashing in my head, I remember that I saw some kind of the advert about the Valentine’s gift but it was a long time ago.

Continue reading

Rice Crispy with Nori & Peanut Bars ~ 花生海苔米果

Rice Crispy with Nori & Peanut Bars ~ 花生海苔米果

Rice Crispy with Nori & Peanut Bars ~ 花生海苔米果

I haven’t thought about I can make my own of this traditional snack since my in-law taught me. It is amazing and a yummy snack.

I know in nowadays, people like to use marshmallow or chocolate instead of the sugar to stick the puff rice together, but I still like the old fashion and traditional way to make it, stubborn ah?  😉

Continue reading

Japanese Aubergine/ Eggplant Kabayaki ( Vegan ) ~ 茄子蒲燒丼(純素)

Japanese Aubergine/ Eggplant Kabayaki ( Vegan ) ~ 茄子蒲燒丼(純素)

An aubergine or eggplant.

An aubergine or eggplant.  The picture: Licensed from iStockPhoto

The above photograph is remove from the internet, this aubergine that is commonly find in Europe, it has dark purplish colour, the frame is shorter and fatter and the skin has a bit tough.

Chinese Eggplant
 And the above picture is the one that I like the most,  this aubergine has a light purplish colour with longer length and slimmer shape, its skin is thinner, not necessary to peel the skin off to cook.
I saw the other variety in the market that was white colour, but it was a bit expensive that I couldn’t afford at this moment, I wish I can try it in the future.
The picture is taken from the About.com

Japanese Castella Sponge Cake Baked in Rice Cooker

Japanese Castella Sponge Cake Baked in Rice Cooker 

Japanese Castella カステラ Cake

Japanese Castella カステラ Cake

What is Castella sponge cake? Where is it come from? What is this cake made from? Why is it so popular in Japan or even South-East Asia area?

Castella (カステラ Kasutera?) is a popular Japanese sponge cake  mainly made of sugar, flour, eggs and starch syrup. Those are the common ingredients.

Now a specialty of Nagasaki 長崎市, the cake was brought by way of Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning “bread from Castile“. Castella cake is usually made in long  rectangle wooden boxes, with the cake inside being approximately 27 cm long. It is somewhat similar to Madeira cake, also associated with Portugal, but its closest relative ispão-de-ló, also a Portuguese cake.

Continue reading