Vegan Matcha Panna Cotta ~ 純素綠茶奶酪

Vegan Matcha Panna Cotta ~ 純素綠茶奶酪

Yay, my blog 5th Happy Anniversary today 16th August.

Blogging is an amazing world, can’t believe my blog still stay safe here. Thanks for all nice people who follow me since the very beginning 2012. Also, I need to say thank you to some of my loyalty friends, who support me when I get a hard time whenever I cry out for help.

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St. Patrick’s Day Vegan Cheesecake

St. Patrick’s Day Vegan Cheesecake

Happy St. Patrick’s Day

Although I haven’t got a tiny bit of Irish ancestry in my blood. But I have a few Irish friends around me. It is nice to have a special day for them to celebrate every year.

In the past day, I made the Steamed coconut tapioca cake 2015.  And Irish soda bread in 2016.

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

Method: 

  1. For the orange layer: Preheat the oven to 300°F/ 150°C/130°C for a fan oven.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.