Let’s have Pancake’s Day!

Today is the annual Pancake’s Day of 2021!

I’ll show you two different type of vegan pancakes today, both are not complicate to make. So let’s start!

Matcha pancake with red bean paste:

1 Banana
250ml Dairy-free milk
200g Plain flour or gluten-free flour
1tsp organic matcha powder
1 tsp flaxseeds

Method: Add and mix all ingredients to a blender, work until smooth. Pour the pancake dough into a nonstick skillet. Fry pancakes on both sides until golden brown. Serve warm with homemade red bean paste and maple syrup and enjoy!

Classic Vegan Pancake:

1 cup Dairy-free milk
1 tsp ACV
1 cup Plain flour or gluten-free flour
1 tsp Baking powder
2 tbsp sugar (optional for refined sugar-free)
Sea Salt
1 tbsp oil (optional)

Method: Mix the milk with ACV, stir and set aside for two minutes. Add the rest of the ingredients to the milk mixture and mix until all in well incorporated. Pour the batter into the nonstick skillet with spray oil. Fry on both sides until golden brown. Serve with your favourite fillings, such as sliced banana, fruit coulis, berries, ice-cream, but the best is the classic version: a cube of vegan butter with fresh lemon juice with maple syrup.

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

Red Bean Paste (紅豆茸)

Red Beans has another name is called Adzuki beans.

It is often used in baking or ice-cream making. It is very popular.

Red Bean Paste (紅豆茸)

Ingredient:

1. Dry red bean                          250g
2. Water                                     800ml – 1000ml
3. Brown sugar                          100 – 120g
4. Wheat starch (澄麵)              10g ( optional )
5. Oil                                          2 tbsp
6. Pinch of salt

Method: 

• Soak the dry red beans for overnight, drain the water away.
• Put the red beans into a large pot with 400ml to 500ml of water, make sure the water cover with the beans, over high heat and bring to the boil, reduce the heat to low heat, simmer about 1/2 hour, turn off the heat. Keep the lid on and leave it on the stove for 2 hours.
• Turn on the heat to high again and fill the pot with another 400ml to 500ml of water,bring to the boil again and turn down to low heat, same as the first time cooking. let it simmer for another 1/2 hour until there has only a little bit of liquid left, now check the beans is soft enough to mash,if not, simmer for another 10 to 15 minutes, off heat and keep the lid on for another 2 hours. This method can save our gas bill.
• Add the brown sugar and pinch of salt into the cooked red beans, mix well.
• Place the cooked beans into the blender for few minutes until it all mash up like mash potato.
• Now pour all the blended bean paste into a wok, add oil and keep stirring, because it will burn easily, so stay there and keep stirring until all the liquid evaporate and the paste turn thicker, fold  the wheat starch in and mix it all well combine.
• Let it cool down and keep in an airtight container, and chill in the fridge, if you can’t use it all, put part of it into the freezer.

Note:

• Usually, I will make it in a big batch, freeze part of it and save me the time to make it   again and again in a small quantity.
• This red bean paste can make lots of different way to use it, you can use it to make dessert or for some cake filling. That’s why I make it a lot for store in freezer.
• I will make some traditionally chinese cake with this red bean paste for filling later, so keep watching.