Japanese Matcha Kuanzumochi 抹茶葛餅 (抹茶くずもち)~Vegan, Gluten-free
It is one of the popular Japanese snacks with matcha. Serve with the brown sugar syrup (but I use the dates syrup this time), certainly it is the perfect match. Even though the pure matcha powder has a little bitter taste.
What a relaxing day sitting in the garden under the shade, watch all the blooming flowers and vegetables wrap around you. While I’m reading the blog I followed, with a cup of ice cold drink on my hand, what else I can say! How enjoyable!
For St. Patrick’s Day~ Matcha Crumble Top Mousse Cup
Today is the St. Patrick’s Day! It is an annual festival from Ireland, lots of places have a celebration. Party and parade celebrate in London is no exception. This year it takes place in Trafalgar Square from 16 – 18 March. They line the streets from Piccadilly to Trafalgar Square and cheers on a stream of leprechaun floats, traditional musicians and squads of Irish dancers. The main stage at Trafalgar Square will be surrounded by a street food market and a ‘tea tent’, with a line-up of Irish bands. Basically, it’s a big, rip-roaring one-day festival, only the pints are a shade of Gaelic green.
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
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.
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.
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
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…