The dairy condensed milk is far too sweet than this vegan version with a lot of unhealthy white sugar that’s all I know. It is not an essential item in my kitchen cupboard. But why do I make it? Silly? NO. I make this vegan condensed milk for some special reason!
Have you organized a party to celebrate the Halloween day? If you have, enjoy it! But what will you plan for your costume? A pumpkin? A Ghost or a skeleton? Or a Lumberjack? I think a granny will suit me right! :p
Nearly all the bloggers have put on their own signature Halloween post already. Luckily, I think I can get on this last train.
Have I used teff flour for my baking before? Mmm, for my weak memory, don’t think so! But why do I use it today? Cause it was on sale for the price 50p instead of the original price £1.50. It is quite dear for the weight 120g only, right? Because I like to explore most of the weird ingredients, it is one of my to-do-list. So why not have a go for 50p. >_<
Have you tried this before? Definitely, not many people remember it now. It is one of the traditional dim sums. If you like Chinese dim sums, do remember to save this recipe. It will disappear soon or later.
This is my second time to make this roll. Tune back to the first version was a long time ago, back to 2012. Wow, five years ago since.
The first recipe that I made was a bit thicker. Not easy to roll up but the taste was good though. The thinner the better! If anyone likes to try later, remember this little hint.
Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.
But if you want me to translate the Panna cotta to Chinese, I just called it ‘奶凍’!. Right? I don’t know even I search the web. They translated to a funny name that I’m not like it at all. Never mind! ‘Panna Cotta’ is nice enough to be named.
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.