asiancooking

Matcha (green tea) ice cream (no ice cream maker) and matcha panna cotta

I decided to make matcha/green tea ice cream for my friends this week. My ice cream maker was hopeless so I decided to go semi low-tech, I used my hand mixer instead.

Since I had whipped cream over which I didn’t want to waste I also made a matcha/green tea panna cotta.

Original receipe from Nami

Ingredients for the ice cream:

1 cup of milk

1 cup of heavy cream

3 tbs of green tea powder (I love strong green tea flavor, if you prefer a creamier flavor, add 2tbs of green tea powder instead)

1/2 cup of sugar

Directions:

1. Freeze a (preferably stainless steel bowl) for at least 12 hours.

2. Add milk, cream, sugar and green tea powder in a sauce pan. Whisk it while it’s heating up. It shall become hot but do not bring to boil.

3. Pour the green tea mixture into another bowl and let it cool down. When it has cooled down pour it into the “pre-frozen” bowl and leave it in the freezer for roughly 45 min. When the mixture has started to freeze, mix it with a hand-held mixer or a whisk (-if you need some exercise, use a whisk :P) vigorously to beat up all frozen bits and pieces, then put it back in the freezer.

4. Repeat the mixing procedure for 3-4 times every 30-40 min.

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Japanese Chiffon/Cotton Cheesecake

I made a Japanese Chiffon/Cotten Cheesecake for my mother’s birthday. I used to make this a lot and unfortunately the outcome (of the cake’s appearance) is not that consistent 😛 I believe I must practice more, however we should never judge a book by its cover, the texture and flavour of the cake is superb even if it does not look as appealing as it could/should. 😀 There are a various way of baking this cheesecake, I’ve tried incorporating a few recipes and this is it 🙂

For an 8 inch/20cm cheesecake:

Ingredients:

6 egg yolks

6 egg whites

250g of cream cheese

50g of sugar

140g of caster sugar

100ml of milk

60g of all-purpose flour

a pinch of salt

2og corn starch

zest from 1 lemon (optional)

Instructions:

1. Line your removable-bottom spring form or cake pan with parchment, it’s important that the parchment paper extends a bit higher than the pan/spring form (roughly 3-4cm). I usually brush some vegetable oil on the pan/spring form before lining the parchment paper, to ensure it sticks well to the pan/spring form.

2. Preheat the oven to 160C degrees. Melt the cream cheese, butter and milk in a big bowl (over simmering water). Mix it Let the mixture cool down a bit, and then add the egg yolks and mix well. You don’t want to cook the egg yolks so make sure the cream cheese mixture is not too hot. Sift in the flour, corn starch and salt and fold in. To avoid any lumps you could strain the batter once and thereafter add the lemon zest.

3. Beat the egg whites until soft peak and then gradually add the sugar, beat until stiff peak. Add 1/3 of the egg white in the cream cheese mixture and mix well. Thereafter add the cream cheese mixture in the egg white and FOLD IN gently until the cream cheese mixture and egg whites are well combined. Pour the mixture into the cake pan.

4. Put the cake pan in a baking tray and fill it up to half way (of the cake pan). If you’re using a removable-bottom spring form then you may want to wrap the form with aluminium foil to avoid seeping, it’s not that pleasant if the cake gets wet after all the hard work. Bake for 1hour and 10 min or until the top is golden brown. Leave the cake inside the oven to cool down (with door ajar ) for 20 min. I personally prefer it to be chilled (for 3-4 hours) before enjoying it, but it’s up to one’s personal preference.

My cake cracked a little this time, but it still tasted great:)

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The Legendary Pandan Chiffon Cake

If you have tasted a Pandan Chiffon Cake you’ll understand why it’s “legendary”. Pandan also known as “The Asian Vanilla” (don’t ask me why because it tastes/smells completely different) is a tropical plant that is widely used in South East Asian cooking/baking. Except for serving as an ingredient for baking and cooking, it also has multiple functions, such as a cockroach repellent (personally I’ve never tried), air-freshener and more.

After being more familiar with baking chiffon cakes I decided to take my chiffon cakes to another level, it was time for a Pandan Chiffon Cake.

I prefer using natural and fresh ingredients for my baking, food colorings and artificial extracts is a big no no! Luckily, I’ve got access to Pandan leaves in Stockholm so I was able to get a hold of fresh leaves, otherwise you’ll have to use a Pandan paste or artificial extract.

For a 22cm Pandan Chiffon Cake ( 班蘭雪紡蛋糕)

(a combination of my friend, Erica and Ju, The Little Teochew‘s recipe)

Ingredients:

Egg Yolks 7 (the eggs should be in room temperature)
Caster Sugar 95g (can be reduced to 65-70g)

*Extract from fresh Pandan leaves (I used 30 leaves)
Corn Oil 50ml
Coconut Milk 75ml (It’s quite difficult for me to find coconut milk, so I used 50ml coconut cream and 15ml water)
Cake Flour 150g
Baking Powder 1tsp
Salt 1/8tsp (a pinch of salt)

*Wash and chop the pandan leaves (I used 30 fresh pandan leaves) and added roughly 1 cup of water (or else my blender wouldn’t work with me, but try testing your way through) and blitzed in a blender. I squeezed the juice out and left it in the fridge over night and let the chlorophyl settle (it took around 24+ hours). Pour the water out and only use the sediment in the bottom of your container. You’ll then have fresh and concentrated pandan extract for your pandan cake.

Egg Whites 7

Castor Sugar 100g (can be reduced to 90g)

Instructions:

1. Preheat the oven to 160 degrees.
2. Whisk together the egg yolks and sugar in a large bowl until thick and creamy.
3. Mix the corn oil and coconut milk, and add it slowly to the mixture while whisking. Add the pandan extract and mix well.
4. Sift flour, baking powder and salt into the batter and whisk until it’s well combined.
5. Whisk the egg whites until soft peaks form, then gradually add the sugar and whisk until stiff peaks form. You know it’s ready when you can flip the bowl over your head and the meringue should not fall.
6. Gently stir one third of the meringue into the batter. Then add the rest of the meringue to the batter and GENTLY fold the mixture in. (You have to be gentle, but at the same time work fast with the meringue).
7. Pour the mixture into an ungreased baking pan.
8. Put the cake into the oven and bake it for 45 minutes. (I usually bake my cake for 52 min)
9. Invert the cake and let it cool.
*10. Use a metal spatula or sharp knife to separate the sides of the cake from the pan.

* Wait until it completely cools down, don’t be too eager removing it from the tin, it will ruin the cake. I used to use a knife when I first started baking this cake, but the cake could actually be “damaged” by the knife. The taste and texture is not going to be affected but the cake will look less presentable. So I’ve learnt to remove it just by pressing the sides of the cake, chiffon cake is very “flexible” (once it has cooled down) and the texture won’t be damaged just by pressing it. The cake looks very “proper” when you’ve successfully removed it from the tin. I must admit that I haven’t fully mastered this procedure yet. There are many clips on Youtube that teaches you how to do it, be patient. 🙂

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