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.
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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.

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 Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Vegan Mexican Pumpkin Buns ~ 純素墨西哥南瓜包

Here is one of the bread rolls that’s so popular in the South-East Asia area. It is called Mexican buns, but do you think that you can find it in Mexico?

Today’s bread I like to make it softer because most of the South-East Asian like to eat soft buns more than the Western country bread. But if you let me choose, I like the country loaf with whole grains, nuts and more.

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Classic Pumpkin Pie

Classic Pumpkin Pie

I decided to join the pumpkin fun this year, what is that mean and why?

Lots of bloggers are having fun with the annual pumpkin post already, they’re so clever enough to create their wonderful recipes and the photos are so appealing and tempting for me, it makes my fingers itchy and impulse me to join in the game with them.

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Mini Pumpkins ( Q版南瓜 )

I nearly forgot this recipe that I made last year for halloween party, thanks for one of my friend ‘J’ remind me. This recipe was so good but so easy to follow, don’t worry!

It look like a real pumpkin but miniature, the gorgeous glossy yellow colour make you mouthwatering but you’ll get struggle because you don’t want to demolish it into your mouth.

Mini Pumpkins ( Q版南瓜 )

For the pastry Ingredient:

  1. Pumpkins                                            150 to 200g
  2. Glutinous Rice Flour  糯米粉               300g
  3. Wheat Starch     澄麵粉                       1/2tbsp
  4. Caster Sugar                                       2tbsp
  5. Hot Water                                             6tbsp
  6. Vegetable Oil                                        1/2tbsp
  7. Custard Powder                                    1tbsp

For the filling ingredient: 

  1. Coconut Milk                            185g
  2.  Evaporated Milk                      115g
  3. Skimmed Milk Powder             56g
  4. Custard Powder                        84g
  5.  Caster Sugar                           140g
  6. Egg, beaten                              2 large
  7. Melted Butter                            42g

Method:  To make the filling first and chill

  • Mix custard powder, milk powder and sugar together.
  • Put coconut milk and evaporated milk into a big bowl. Whisk together with all the dry ingredients into the milk mixture.
  • Add in the beaten eggs, whisk it thoroughly.
  • Then pour in all the melted butter and whisk until combined together.
  • Pour the custard mixture through a sieve to remove any lumps. This is an important step to ensure a smooth custard.
  • Pour the custard into a shallow greased container and steam on a high heat for about 10 minutes.
  • Test it to make sure it is cooked.
  • Place on a tray of ice cubes to make it cool down quicker but still warm.
  • Scrape all the custard on a clean table and knead it by wearing a pair of gloves for easy handling.
  • Knead the custard until smooth, roll it into a ball and chill in the fridge for use later.

Method:  To make the pastry

  • Peel and de-seed the pumpkin, cut it into chunks, and steam on a high heat for about 10 minutes until soft. Mash it.
  • Mix all the dry ingredients together with hot water, and combine it to a dough.
  • Put on a clean table add oil, and knead until smooth.
  • Roll into a ball and wrap it with cling film. Chill in a fridge for at least 1/2 hour.
  • Roll the pastry into a long roll. Divide into approximately 22g portions.
  • As with the pastry, roll the filling into a long roll, cut it into 20g portions, then form to a ball shape. Cover everything with a damp cloth to prevent them drying out.
  • Press down each of the pastry and wrap one ball of filling inside. Seal all the edges and make it into a ball.
  • Use a knife to press down a few lines onto each ball to make it look like real pumpkin.
  • Use scissors to cut a few strips of raisins to make the stalks.
  • Place one on top of each pumpkin.
  • Arrange all the pumpkins on an oiled plate and put into a steamer on a high heat for about 5 to 6 minutes.

Tips:

  • Pls, don’t touch the little pumpkin straight away after steaming, you’ll ruin the shape of them. Let them stand still for 5 minutes to show their beautiful body shape!
  • This tiny little cake are best to serve hot but not really really hot. Just put it back to steam over heat for few minutes if it get cold.

Mini Pumpkins ( Q版南瓜 )

These are look good and tasetful. It is so cute!

I learned it from one of the food blog, but I change some of the ingredients to make it nicer.

Mini Pumpkins ( Q版南瓜 )

Ingredients:

For the Pastry:-

  1. 150g – 200g   Pumpkins
  2. 300g   Glutinous Rice Flour  糯米粉
  3. 1/2tbsp   Wheat Starch     澄麵粉  
  4. 2tbsp   Caster Sugar
  5. 6tbsp   Hot Water
  6. 1/2tbsp   Vegetable Oil
  7. 1tbsp    Custard Powder

For the filling:-

  1. 185g   Coconut Milk
  2. 115g   Evaporated Milk
  3. 56g    Skimmed Milk Powder
  4. 84g    Custard Powder
  5. 140g   Caster Sugar
  6. 2 large eggs, beaten
  7. 42g     Melted Butter

Method:

For the filling:-

  • Mix custard powder, milk powder and sugar together.
  • Put coconut milk and evaporated milk into a big bowl. Whisk together with all the dry ingredients into the milk mixture.
  • Add in the beaten eggs, whisk it thoroughly.
  • Then pour in all the melted butter and whisk until combined together.
  • Pour the custard mixture through a sieve to remove any lumps. This is an important step to ensure a smooth custard.
  • Pour the custard into a shallow greased container and steam on a high heat for about 10 minutes.
  • Test it to make sure it is cooked.
  • Place on a tray of ice cubes to make it cool down quicker but still warm.
  • Scrape all the custard on a clean table and knead it by wearing a pair of gloves for easy handling.
  • Knead the custard until smooth, roll it into a ball and chill in the fridge for use later.

For the Pastry:-

  • Peel and de-seed the pumpkin, cut it into chunks, and steam on a high heat for about 10 minutes until soft. Mash it.
  • Mix all the dry ingredients together with hot water, and combine it to a dough.
  • Put on a clean table add oil, and knead until smooth.
  • Roll into a ball and wrap it with cling film. Chill in a fridge for at least 1/2 hour.
  • Roll the pastry into a long roll. Divide into approximately 22g portions.
  • As with the pastry, roll the filling into a long roll, cut it into 20g portions, then form to a ball shape. Cover everything with a damp cloth to prevent them drying out.
  • Press down each of the pastry and wrap one ball of filling inside. Seal all the edges and make it into a ball.
  • Use a knife to press down a few lines onto each ball to make it look like real pumpkin.
  • Use sissors to cut a few strips of raisins to make the stalks.
  • Place one on top of each pumpkin.
  • Arrange all the pumpkins on an oiled plate and put into a steamer on a high heat for about 5 to 6 minutes.

Tips:

  • This dish is best served hot.