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

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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.

Healthy Beet Green & Chia Seeds Smoothie

Healthy Beet Green & Chia Seeds Smoothie

 

Smoothie is my main meal when I need to diet (actually, I always on a diet. But don’t get a significant result yet).

I can’t count how many smoothies I made this summer. It could be on my dinner main meal item or a lunch with a bowl of salad. Sounds so healthy! But it is healthy, right?

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Green Tea Spiral (Thousand Layer) Cake with Red Bean Paste ~ 綠茶,紅豆千層酥

Green Tea Spiral (Thousand Layer) Cake with Red Bean Paste ~ 綠茶,紅豆千層酥

This is one of my favourite cakes that I want to challenge myself. But I have less confidence to reach this perfect crispy layer.

After I saw lots of people making their own signature spiral cake, they drove me to pick up my brave again.

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Vegan Fresh Beet Snow Skin Mooncake with Black Bean paste ~紅菜頭,黑豆冰皮月餅

Vegan Fresh Beet Snow Skin Mooncake with Black Bean paste  ~ 紅菜頭,黑豆冰皮月餅(低糖)

Vegan Fresh Beet Snow Skin Mooncake with Black Bean paste  ~ 紅菜頭,黑豆冰皮月餅(低糖)

Recollect, I have produced this kind of mooncake before, like Custard with Snow Skin Mooncake (奶黃冰皮月餅), Four colourful snow skin mooncakePandan, White Bean Paste + Vegan Egg Yolk’ Snow Skin Mooncake     (班蘭豆茸+素蛋黃 冰皮月餅). Some of them are not for vegan, I felt sorry for them afterward. But today, I like to make them smile because it is for you ~ vegan! Wish you like it.

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Four Colourful ‘Snow Skin’ Mooncakes ~ No Bake!

Four Colourful ‘Snow Skin’ Mooncakes  ~ no bake!

Because the fault of the internet, it took me half day to fix it, nearly couldn’t catch the time to finish this one to post.

Four different Snow Skin Mooncakes

Four different Snow Skin Mooncakes

Hi everyone, Happy Mid-Autumn Festivel!

And tonight will be a full-moon night, wish it will be a nice and clear sky, so we can enjoy our mooncake with our family and friends together.

I remembered that when I was little, me and my brother and sister will play the paper-made lantern ( I liked my rabbit and star-fruit lanterns ) and went around our neighbours with our friends together, and our family would have a big feast to celebrate that night, lots of yummy food and seasonal fruits, like star-fruits, sharon fruits or persimmons, pomelo, pear, grapes, etc…

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‘Pandan, BeanPaste+Vegan Egg Yolk’ Snow Skin Mooncake ~ (班蘭豆茸+素蛋黃 冰皮月餅)

‘Pandan, White Bean Paste + Vegan Egg Yolk’ Snow Skin Mooncake     (班蘭豆茸+素蛋黃 冰皮月餅)

'Pandan, White Bean Paste + Vegan Egg Yolk' Snow Skin Mooncake     (班蘭豆茸+素蛋黃 冰皮月餅)

‘Pandan, White Bean Paste + Vegan Egg Yolk’ Snow Skin Mooncake (班蘭豆茸+素蛋黃 冰皮月餅)

I think I just made one Pandan Chiffon Cake not long ago, that was a really nice cake and full of pandan fragrant and so delicious! Now, I like to add  this pandan extract to my mooncake collection, I put a great effort to it and hope it will turn out nice.

If you like it , you will love it more, but if you don’t like it, I won’t force you, is up to you then. 🙂

This ‘pandan with white bean’ Paste, is one of my mooncake filling for this year. I think I prepare quite few different paste already. Because I will play the mix and match game with them, it will be fun!

Meanwhile, have you heard about the ‘Vegan Egg Yolk‘ before, I don’t!  But yes, it is definitely ‘vegan egg yolk’, I found it here.  I made a little batch from the recipe, but I found that it was a bit too strong for me, and the size was a bit big, so I did made few changes to suit me. The recipe underneath was adjusted already.

‘Pandan, White Bean Paste+Vegan Egg Yolk’ Snow Skin  Mooncake  ~  (班蘭豆茸+素蛋黃 冰皮月餅)

For the ‘snow skin’ pastry ingredient: 

  • Click the last post: Custard Snow Skin Mooncake from last year, make one portion, and follow all the steps, chill in the fridge for later to use.

For ‘Pandan White Bean Paste’ Ingredient:     

  • 120g White Butter beans,       ( I used the tinned white butter beans for easier )
  • 2 to 3  drops of Pandan extract
  • 80g Raw sugar            ( I used 40g only )
  • 20g Maple syrup
  • 40g Vegetable oil
Panda Bean Paste + Vegan Egg Yolk

Panda Bean Paste + Vegan Egg Yolk

Method: 

  1. Drain the butter bean from the tinned and run under the tap water, dry on a tea towel. Use a piece of muslin cloth to squeeze the remaining water out.
  2. Mash the bean until smooth, or press down through a sieve for smooth paste ( this is the way I like it )~ smooth and creamy like, Mmm yum yum! .
  3. Sauté the bean into a wok with medium  heat for one or two minutes, add the raw sugar and keep stirring until the sugar melt.
  4. Add the maple syrup and fold  until well incorporated, add  oil into the bean paste, keep stirring until  well combine.
  5. Add the last ingredient: pandan extract and keep folding and stirring until the paste start a bit dry and not sticky. off heat and cool down.
  6. Put on a piece of cling film and roll it like a long sausage roll, and chill for at least 2 hours or overnight.

For the Vegan Egg Yolk ingredient:       素蛋黃

The recipe was adapted from this site.

  • 25g Flaxseed meal
  • 50g Vegan cheddar cheese, grated   ( or use Red Leicester Cheese for non vegan fans )
  • 2 tbsp Nutrition Yeast
  • 50g Cooked pumpkin puree/ Butternut squash puree/ Sweet potato puree
  • 2 tbsp Coconut oil

Method: 

  1. Mix all the ingredients together until to form a dough, rest for 10 minutes, and slightly fold and mix one more time.
  2. Cover with paper and steam for about 10 minutes and let it cool down.
  3. Wear a plastic gloves to knead the dough again until smooth and divide into 10g to 15 g  equal portions, roll into a ball shape, wrap it with a piece of cling film individually, then keep in the fridge to firm up for later to use.
  4. If the egg yolk has some left after finish this recipe, keep in the fridge for later to use, it can use for any mooncake.
Panda Bean Paste + Vegan Egg Yolk

Panda Bean Paste + Vegan Egg Yolk

Assembly: 

  1. Take the ‘pandan white bean paste’ out from the fridge, cut into 26 to 30g each, roll into a ball, press down on a piece of cling film and wrap one piece of vegan egg yolk in the middle, seal the edge, roll into a ball, set aside.
  2. Take the chilled ‘snow skin cake pastry’ from the fridge, cut into 20g each, roll into a round ball shape, put on a piece of cling film, press down the pastry, put one of the pandan white bean paste on top, collect the sides of the cling film and hold it up and twist, all the pastry and filling will form a ball inside the cling film, easy, seal the edges if still has a gap, all the hard work done!   Repeat and finish all the mooncake.
  3. You can serve straight away!
  4. Or put into an airtight container, don’t touch each other just leave a small gap between each other to prevent they stick together. because the snow skin pastry will be a bit soft.
  5. If you want the step by step photos, click in my last  post, it shown you all the details.
Panda Bean Paste + Vegan Egg Yolk

Panda Bean Paste + Vegan Egg Yolk

Panda Bean Paste + Vegan Egg Yolk Snow Skin Mooncake

Panda Bean Paste + Vegan Egg Yolk Snow Skin Mooncake, before shape

Note: 

  • The paste can keep in the fridge for three days, otherwise, wrap in a piece of cling film and keep in the freezer. 
  • When you made: ‘hold up cling film and twist‘ step, if the pastry still has a gap, just slightly push up the side of the cling film, the dough inside will gradually smooth up, this is a great tips to handle the wrapping and won’t get mess.
  • Try to add the sugar a little bit at a time for easier to reach your own desire sweetness.
  • I made another batch of this recipe to make the ‘matcha’ flavour, just swap the pandan extract to ‘matcha powder’ .

Original/Plain Mochi ( 麻糬 )

Original/Plain  Mochi  ( 麻糬 )

Original / Plain  Mochi   ( 麻糬 )

Original / Plain Mochi
( 麻糬 )

This is the original mochi recipe, which is plain with a little bit sweet dough and coat with the original coating, such as roasted, crushed peanuts and sesame seeds mix with sugar. And this was the one that my mum always made for us when our childhood, I still  remember the flavour. Today was my turn, I made this little mochi for my children, I just wish they could enjoy it and won’t let the recipe left for somewhere. Actually I really missed my mum deeply.

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Matcha with Red Bean Pudding + Matcha Cookie

Matcha with Red Bean Pudding + Matcha Cookie   ( 抹茶紅豆布丁 +  抹茶曲奇餅 )

This dessert and cookies full of matcha’s fragrant, and I did talk about matcha’s health benefit in the previous post ( link with matcha powder information ) already. You can click in the highlight  and find out.

Matcha with Red bean /Adzuki Bean Pudding

Matcha with Red bean /Adzuki Bean Pudding

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