Ricecooker Green Tea Cake

May 19, 2012 § Leave a comment

Living without an oven is torture… Really.

The kitchen is never filled with the pleasant scent of cinnamon, melting chocolate, lemon zest or toasted nuts.

One thing I do have though, is a tiny ricecooker, fit for about two people, 3 at most.

And one day, I was lucky to think of steaming a spongecake in my ricecooker.

It saved my life.

Ingredients

(makes one small 14cm cake, WITHOUT the filling) Feel free to double the amount of ingredients!

  • 3 large eggs, separated
  • 1,5 Tbs greentea powder
  • 3/4 cup sifted flour
  • 2 Tbs sugar
  • 1 tsp baking powder
  • 5 drops of vanilla essence
  • pinch of salt

Preparation

Grease your rice cooker with oil or butter.

Mix the sifted flour, baking powder and green tea powder in a bowl.

Separate your eggs. Beat the eggwhites until foamy. Add a pinch of salt, 5 drops of vanilla and gradually add the sugar and beat more until stiff peaks begin to build. Once the meringue is thick and stable, add in the eggyolks one by one and keep beating.

Gradually add the sifted flour mix into the batter and fold in with a wooden spoon or spatula.

When everything is incorporated, pour the batter into the rice cooker bowl and knock down on the table once to let the trapped air escape.

Press the steam button or steam for at least 40 minutes. Once done, check if the centre is cooked by inserting a wooden stick or chopstick into the cake. If it’s still wet on the inside, cook for another 10 minutes.

For the filling, you can cut your cake in half horizontally and spread anything in between! Cream cheese, red bean paste (azuki beans), whipped cream etc. Let your immagination go wild~*

Sweet potato matcha steamed cake

December 10, 2011 § Leave a comment

I am currently suffering from major cooking withdrwal syndromes!  I haven’t cooked or BAKED anything since I arrived here in Seoul 2,5 months ago. One evening I decided to go to the nearby department store and buy myself some utensils for my kitchen and ended up with a steaming basket, some pretty small heat proof  cups, flour, matcha, baking soda etc. the stuff I would ususally buy before I bake.

Having no oven I had to come up with a different way to make cake and this is exactly what I did to make these delicious Sweet potato matcha cakes:

Ingredients

(makes 4 small muffin sized cakes)

  • 1 egg
  • 100g pancake mix
  • 1 – 2 tsp matcha powder
  • 1 handfull of chopped raw sweet potatoes
  • 1 tsp sugar (optional)

Preparation

Combine all ingredients together to make a thick smooth mixture. Prepare a pot and fill the floor of the pot up with water (but don’t overflow the steaming rack or box). Divide the mixture into 4 individual heat proof cups or glasses and place them onto the steaming rack. Cover it up with a steaming cloth to prevent water from dripping onto the cakes. Steam for 12-15 minutes on high heat!!!

Decorate with a sprinkle of matcha powder and powdered sugar and enjoy this steamed cake as a snack! Yummy

Hansik Food Tour Day 3

November 1, 2011 § Leave a comment

Sunday, our last day of the trip. Somehow we all wanted to go home given the fact that we had only slept a few hours in total over the weekend. On the other hand though, it was such an amazing experience with awesome cool people and we felt kind of sad that our trip was coming to an end already… Nevertheless we managed to make the most out of this last day in Boseong! Boseong, one of the most famous green tea plantations in Asia.

6 am in the morning in Boseong. Spectacular view from our pension… Speechless moments.

These traditional houses were the places we lived in for the night. They had ondol heating systems which is a traditional Korean way of floor heating. We were literally surrounded by greentea from everywhere! The view combined with the perfect weather made the whole stay even more worthy!

Of course, the food we ate that day had some connection with green tea. Green Tea extract which has been fermenting for over 4 years was put into the marinade of this kimchi to kill the fishy smell which foreigners usually hate. It’s an ingenious idea in my opinion and you can’t find anything like this in any other province in Korea except in Jeolla Namdo!

Even in a place where Green tea grows like grass we couldn’t leave out the Nakji in our Sujebi. Sujebi is a soup with bits of dough inside (like pasta) which are hand torn. This Sujebi wasn’t made out of plain white dough… Can you guess? Exactly. Green tea powder was mixed into the flour dough to create the beautifully green colour of this sujebi!

Japchae! Look at these colours! So beautiful… and the taste! It was amazing… Probably because of another ingenious idea which was used in this Japchae. You know how pork tends to have a strong smell that some people don’t like? And you know how many people try to neutralise the porkyness with ginger?  Well, imagine Japchae with a gingery flavour… Now that wouldn’t taste like Japchae at all now would it? So this is how the locals do it in Boseong. They actually marinate the Pork in green tea powder! As simple as that! Can you believe it? It’s true, I did not smell ANY porkyness in this japchae which made this dish even more enjoyable, and believe me, the smell of pork sometimes makes me sick…Koreans sure are clever and know how to use ingredients efficiently!

Korean Bean Paste Buns

September 5, 2011 § Leave a comment

Oh my god. I can’t believe I actually made my favorite korean bread all by myself over here in Switzerland! This is going to go down in history… I’m so proud of myself! The bread turned out just as I had expected and the flavour and taste were just… so… so…. goooood!!!! I couldn’t stop myself from eating 2 whole breads before dinner. This baking session sure made my day! Yaay!

In Korea, you find these breads filled with sweet red bean paste in almost every bakery! The bun is usually just made out of plain white sweet yeast dough… I decided to give mine a subtle green tea flavour by adding some matcha powder to the flour! Plus, I didn’t use red beans because I didn’t have any. Instead, I made mung bean paste which tasted almost exactly like red bean paste. This is my new “special bread” which I created out of pure craving~ They look so pretty!!!!!

Ingredients

Sweet yeast dough

  • 2 3/4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 3/4 fresh yeast (8g)
  • 1/2 teaspoon salt
  • 1/3 cup whole milk
  • 3 tablespoons unsalted butter
  • 1/4 cup water
  • 1 1/2 teaspoon vanilla extract
  • 2 tablespoons matcha powder
  • 1 large egg , beaten, at room temperature
  • sesame seeds
  • egg yolk mixed with 2 tablespoons of milk for eggwash
Filling
  • 250g dried green mung beans
  • 120g sugar
  • 700ml water + 300ml water
  • pinch of salt
  • 1 tablespoon vegetable oil
Preparation
Soak mung beans in water for 2-3 hours. Over night is even better!
1. In a large bowl, combine 2 cups of flour, salt, sugar and matcha powder and mix with a spatula. In a small bowl pour in milk and add the butter. Microwave for 1 minute until the butter has melted. Take out and add 1/4 cup of water. Let it rest for 1-2 minutes until the milk mixture is no longer hot, but still warm. 40-45°C. Break in the fresh yeast and mix with a fork until the yeast has dissolved completely. Pour the milk mixture into the bowl of dry ingredients and mix well with a rubber spatula until combined. Add the egg and mix well again. Add the remaining 3/4 cups of flour and knead with your hands. The dough will be sticky and that’s just how we want it! Knead for 2-3 minutes and place the dough in a lightly greased bowl, cover with a damp towel and leave it  to rise in a warm place for 1 hour.
2. Boil the soaked mung beans in a medium sized pot with 700ml water and a pinch of salt until the beans are soft. This will take about 30-40 minutes. Stir occasionally. Once the beans are soft, take away from heat and let it cool down for 10-15 minutes. Then put the beans in a blender, add 300ml of water and blend until smooth. If the mixture is too thick, add some more water. Pour the blended beans into a frying pan, add the 120g of sugar and simmer over medium heat. This is the hardest part… You have to keep stiring the mixture so that it doesn’t stick to the bottom of the pan… Keep stiring until the mixture is no longer runny and is able to “hold it’s shape” for a few seconds. Let it cool down to room temperature.
Notice: Once the mixture has cooled down, it will become more firm than when it’s hot! 
3. Your dough should have risen to double it’s size by now. Add 2 tablespoons of flour and deflate your dough by kneading it. Divide the dough into 10 equal pieces and roll them into bun shaped balls. Place them onto a baking tray lined with baking paper and cover slightly with wrap. Leave to rest for 15 minutes.
4. Once the beans are no longer hot, scoop one heaped tablespoon at a time into your hands, gently make a ball out of the beans and place on a large greased platter. You should be able to make around 10 balls! Preheat your oven to 170°C now.
5. Now, to make the buns, flatten your dough balls into approx. 0,8cm thick, palm sized,  round batches. (use some flour if too sticky!) Place the batch in the palm of your hand and place a bean ball into the centre. Close the dough around the bean ball firmly by pressing together with two fingers. Be sure that there are no holes in the dough… This is not an easy thing to do, but I succeeded on my first try, so, you will too!
6. Place 5 filled buns (ugly side down) onto a baking tray lined with baking paper and using the palm of your hands, gently flatten them out to 1,5cm thick patches. Using a kitchen scissor, cut the edges of the buns 5 times as shown in the picture below. Eggwash the tops of the flower buns and sprinkle some sesame seeds over them. Bake in the preheated oven for 15-20 minutes. Enjoy the flower bread with a cup of coffee in the morning or eat them as a snack!
Tip 1: Freeze them and eat them some other time after defrosting and quickly microwaving them!
Tip 2: The day after the baking day, the breads tend to become a little bit hard. Simply pop them into the microwave for 1 minute and your flower breads will be soft again!

Matcha Sweet Red Bean Rolls

August 28, 2011 § Leave a comment

Korean desserts are often composed with either green tea or sweet red beans. You can have green tea ice cream, green tea rice cakes, red bean rice cakes, red beans on shaved ice with green tea ice cream… As you can see, there’s a whole lot to choose from! For the dessert buffet I prepared yesterday, I decided to make the following recipe: Matcha spongecake with sweet red bean filling! Perfect harmony… just perfect.

Ingredients

(Makes 2 sheets of sponge cake in 15cm square molds, adapted from www. shizuokagourmet.wordpress.com)

Sponge cake batter

  • 2 large eggs, room temperatue
  • 2 tablespoons sugar
  • 2 tablespoons flour, sifted
  • 2 teaspoons matcha powder
  • 1 teaspoon vanilla essence

Sweet bean paste

  • 400g dried red beans
  • 200g sugar
  • 5 tablespoons water
  • pinch of salt

Preparation

Soak the dried red beans (pat) in water over night.

Boil the red beans with new water in a large pot with a pinch of salt until the beans are soft and cracked. Drain water and pour the beans into a food processor. Blend until beans are smooth but still have some bitey bits to it. Scoop the beans into a saucepan, add the water and sugar and simmer over low heat. Stir occasionally to prevent from burning. The beans will turn darker in colour and the texture should be easy to spread.

Preheat oven to 200°C. Beat the eggs at room temperature in a stand mixer, mix for 4 minutes until foamy and thick. Keep beating while you add in the sugar, matcha powder and sift in the flour. Once the mixture is bubbly and thick, pour half of the mixture into the baking tray lined with baking paper. Bake for 8-10 minutes. In the meantime lay out a clean kitchen cloth onto a flat surface. Dampen the cloth with wet hands or with a water spray. Take the batter out and tip the batter facedown onto the cloth. Leave it to cool down. Once it has cooled down completely, take off the baking sheet carefully.  Spread the bean paste evenly onto the squares and either 1. roll the spongecake into roll-cakes, which will give you a spiral shape when cut, or 2. simply spread a little bit more red bean paste onto the sponge and roll them into “tunnel-like” cakes as shown in the picture above!

Matcha Muffins

August 6, 2011 § Leave a comment

Muffins are just so easy to make. You don’t need alot of ingredients and the muffins are ready to eat in no time! I found this recipe in the internet and will try it out soon. I’m sure it will taste marvelous!

Ingredients:

2 cups all
purpose flour

1 Tablespoon baking powder

½ teaspoon salt

2 tablespoons of granulated sugar

1 egg, slightly beaten

1 cup of milk

¼ cup melted butter

2 teaspoons of green tea powder

canned sweetened azuki bean, (1/2 teaspoon for each muffin)

Preparation:

Preheat the oven to 180°C. Butter muffin pans. Mix the flour, green tea powder,
baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter,
stirring only enough to dampen the flour; the batter should not be smooth.
Spoon into the muffin pans, filling each cup to about half, drop 1/2 teaspoon
of azuki beans into the batter and cover with more batter, until the cup is
two-thirds full. Bake for about 20 to 25 minutes each.

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