INTRODCUTION

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.

CONCLUSION

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..

If you like the post and think that the recipe is of help to you, please click on any advertisement and I may be earning 1-2 cents with each click to finance to blog. Your click will not lead you to malicious website as they are all governed by Google Inc. You can click and leave the site after entering without leaving any trails. You have no obligation to do so but it does help bloggers to share more recipe.  Cheers and have nice day.

You can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can  post in the Group for the recipes that you tried from my blog.

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.