Actually, i am brain dead when I am writing this post as I do not know how to introduce you this recipe of mine. I have nothing much to write and it will be a straightforward short recipe.
It is my own creation for the Asian readers but the inspiration of Matcha adzuki red bean combo is nothing new. This is a very common combo in Japanese snacks. I just based on this combo and designed my recipe. If you like anything with Matcha, you should give it a try.. To put it very bluntly , it is a Matcha flavoured jidangao. It is especially a worth try for those readers who cannot take the eggy flavour of Chinese steamed sponge cake of jidangao.
Preparation is rather simple and the only dissatisfaction is the nuts and red beans did not stick very well with cake. I am unsure about the reasons and may be when readers try the recipe, it will not happen.
I have prepared twice, once is with macadamia nuts and another one is with boiled red beans. Honestly speaking, I loved them both. If you wanted to opt out the nuts or the beans, it is perfectly okay and just like my girl, she preferred nothing in it as she said she did not like the nuts texture.
WHAT IS REQUIRED
Servings: About 8 muffin cup size steamed cakes
- 100 grams of fresh milk
- 100 grams of cooked syrup red beans (Please refer here for recipe: Hong Kong Red Bean Steamed Rice Cake aka Put chai ko (砵仔糕)) or nuts of your choice
- 100 grams of self raising flour
- 20 grams of matcha or green tea powder
- 75 grams of castor sugar
- 25 grams of condensed milk (optional, substitute with 10 grams of castor sugar)
- 2 eggs
- Pinches of salt
STEPS OF PREPARATION
- Beat the eggs and sugar using a stand mixer (under high speed) until light and pale (about 15 minutes). You will witness the beaten eggs volume gradually increase and become even lighter in colour. Beat until the eggs volume increase at least 2-3 times, thick and glossy. Thick means when you take out the whisker, the eggs will drip down slowly from the whisker. Add in the condensed milk if used and beat for another minute.
- Sift in the self raising flour and matcha powder in 3 stages, use a spatula to fold lightly and swiftly until well combined. Add in 1/3 of of fresh milk, fold until well combined. Perform the same for the other 2/3 of the flour mixture and fresh milk. Add the nuts or cooked red beans and give it a quick stir.
- Transfer the batter to the muffin cups with liner until 90% full.
- Steam the batter under high heat for 15 minutes or until a skewer inserted into the centre comes out clean.
This recipe is very easy and fast and I am always confident about my steamed cakes. This method of preparation yield’s fluffier cake. Another way is to mix and steamed and the cake are denser but equally delicious. Do give it a try if you like matcha. Remember even without nuts and red bean, to me it is equally delicious and my girl prefer those without any beans and she is nuts hater..
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