Tag Archives: green tea

Green Tea Cake For Christmas (Fat Free)

Put on your reading glasses and get out a pen and notepad because you need to get ready for this…

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My Brother’s 11 (Really) Stupid (but perhaps logical) Rules for Harmonious Living

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  1. Mum is always right, even if she’s actually wrong
  2. You must always be home on time for your favourite TV programme (I hate this rule, we’ve rushed home like crazy people just to comply with this stupid rule of his many many times… and fyi, the TV programme is always only his favourite, not ours)
  3. If you like a movie/television programme, everyone has to watch with you (even if they hate it and throw invisible daggers at you throughout the programme/movie)
  4. Don’t go into a supermarket carrying a plastic bag from another supermarket– they’ll chase you out (I’ve proved this wrong time and time again but he still adamantly believes its true)
  5.  Do not go out alone with your sister, because people will mistake you to be her boyfriend (not if I kick his groin in public, or call him bro out loud for everyone to hear… but you know what? I’ll go with the first one… I have always wanted to do that…)
  6. Always pay when you’re out at a restaurant with your girlfriend (even if you’re broke– from paying the last time)
  7. When you’re out with you’re girlfriend, say you’re going out with your best friend MX
  8. Try not to accidentally crumble cards and gifts from your girlfriend, though they always get crumbled anyway– the effort adds a good-guy point
  9. When your girlfriend has long hair, you like girls with long hair. When your girlfriend cuts her hair short, you like girls with short hair. Without hesitation.
  10. Always look good, there’s no such thing as too many suitors
  11. Look older than your sister, that way you can boss her around (good one…)
Amused?
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Get over it.
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We need to get on to another ‘issue’– My Green Tea Cake! for CHRISTMAS!

You have no idea how hard it is to get good pictures of these green monster. Ugghh. After tedious editing trials in Photoshop and Picasa and Picnik, the photographs still look utterly horrendous. 
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Honestly, looking at the photos, you probably wouldn’t want the recipe. But just to record my successful attempt (yes, it does taste very good), I shall put down the recipe anyway. 
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Green Tea Cake

No. of servings: 5

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Ingredients

For Cake
  • 5       large eggs
  • 60g   castor sugar45g   all-purpose flour
  • 5g     matcha powder 
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For Filling
  • 2 tbsp peanut flour
  • 3 tbsp cocoa powder
  • 3 tbsp pure maple syrup/ agave syrup/ malitol syrup
  • 2 tbsp light butter/ reduced fat spread
Optional: Fondant (I used homemade marshmallow fondant)
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Directions

Note that a hand mixer can be used in place of the stand mixer for this recipe.

Bake cake according to this recipe, adding matcha powder with flour.  I used cake flour instead of all-purpose flour, making the cake denser but a bit softer. Let cool completely before removing from cake pan.

Filling:
Blend all ingredients in a blender/food processor OR  mix in a stand mixer/ hand mixer.

To assemble:
Slice cake into half diagonally. Spread filling on the bottom layer. Place top half back onto bottom half.

Shape fondant however you want if using.

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I am submitting my post to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by Hankerie!

Many thanks to Han Ker for hosting!! 😀

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Also submitted to Very Good Recipes’ White Christmas Recipe Challenge!

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Glutinous Rice Balls (Vegan, Fat free & Gluten-free)

My mum had been pining for these for days.

And today, I finally got down and dirty to conjure up these babies.

Easiest dessert ever.

They are glutinous rice balls, more affectionately called “Tang Yuan 汤圆“.

I made original, matcha and cocoa flavoured skins, all with peanut filling.

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The skin

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The filling

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Glutinous Rice Balls

No. of servings: NIL

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Ingredients

For Skin
  • Glutinous Rice Flour
  • Powdered sugar
  • Water
  • Matcha powder
  • Cocoa powder
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For Peanut filling (sticky)
  • Peanut flour
  • Peanut powder
  • maltose
For Peanut filling (not sticky)
  • Peanut flour
  • Peanut powder
  • Unrefined brown sugar
  • Water

Directions

For Skin

*more sugar for cocoa skin

To some glutinous rice flour (and matcha or cocoa powder if using), add some sugar (roughly 1 tbsp per cup of glutinous rice flour). Add a little water. Stir with fork. Add water and stir and repeat till you can use your hand to knead the mixture into a non-sticky dough.

Weigh into 10g doughs.

Peanut fillings:
Simply mix preferred amounts of each ingredient together. For the sticky filling, you will need to knead the mixture into a non-sticky dough withe the help of more peanut flour.

Weigh into 6g balls.

Assembling and cooking:
Fill skin doughs with peanut filling. Roll into round balls without fillings leaking. Make sure there are no holes.

To cook, cook some water in a saucepan till it boils. Add in glutinous rice balls.

Balls are ready when they float to surface of water.

Serve with syrup or simply plain.

For leftovers, freeze balls individually in perhaps egg cartons or coat with rice flour and freeze in a pan. 

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I hope you have working jaws and good teeth.

You’ll understand why when you try them 😉

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(Almost Fat free) Wholemeal Matcha Chocolate Buns

These buns stay soft for 2 days! Don’t refrigerate them. Don’t over-proof them during the second rise. Won’t say anything else. I think I caught a virus. (A real one, not computer one). Feeling sick 😦

I followed Christine‘s recipe for Japanese Green Tea Bread but tweaked it to make it wholemeal and dual coloured.

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Matcha Chocolate Buns

No. of servings: 5

Adapted from: Christine‘s recipe for Japanese Green Tea Bread

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Tangzhong preparation method:

Mix 20 grams of bread flour and 100 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

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Ingredients

  • 250 gm bread flour
  • 100gm wholewheat pastry flour
  • 55 gm caster sugar (3Tbsp + 2tsp)
  • 5 gm salt (1tsp)
  • 56 gm egg  (1 large egg)
  • 125 ml milk (1/2C)
  • 120 gm tangzhong
  • 2 heaped tsp instant yeast


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Directions

Mix all ingredients except matcha and cocoa powder and red bean paste.

Add them into the mixer bowl of a stand mixer.

Mix and speed 1 for 1 minute than 3 minutes at speed 2.

Separate dough into 2 portions.

To 1 portion, add matcha powder and to the other portion add cocoa powder.

Knead each portion separately with stand mixer till dough that passes windowpane test

Shape the doughs into smooth rounds and place in separate bowls covered with cling wrap

Let them rise till double in volume for about 60 mins.

Remove doughs and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Flatten out each dough into roughly equal sized rectangles. Place one portion onto the other and roll up like a swiss roll. Flatten out again with rolling pin. Roll up and flatten out again.

Roll up.

Divide into 12 equal portions and shape into balls.

Cover with cling wrap, let the doughs rest for 15mins.

Shape buns.

Place doughs on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 40mins.

Bake at preheated oven at 170 degrees Celsius for about 20 minutes.

Remove from oven and let cool on wire rack

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This post is going to YEASTSPOTTING!!!


Gifts and Homemade Slushies

For the first year EVER, my brother gave me something!!!! 😀 It’s sooo sweet! And literally sweet. A book of french dessert recipes. YUM.

A peek into my new favourite book!

Another peek!

Errr… more peeks!

Right after my horrendous A levels, this book’s going to get ragged and smudged with cake flour and eggs. (or not)

The above– my new shirt from my cell group. Yes cupcakes. Equally delicious, inedible nonetheless. I rarely buy clothes (all my pocket money go to something baking related and daily needs) so these were perfect.

Going on to the next issue…

SLUSHIES, the blender version of Katie’s Voluminous Vanilla Ice Cream, but Matcha & Mocha flavoured.

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Chocolate Mocha Slushies

No. of servings: 2

from Katie’s blog

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Ingredients

  • 1/2 tsp pure vanilla extract
  • scant 1/16 tsp salt
  • sweetener (4g stevia or 3T sugar)
  • 2 cups unsweetened soy milk
  • 1/2 tsp instant coffee
  • 1 tbsp cocoa powder

Directions

Mix the ingredients together and pour into an ice cube tray. Freeze.

Once frozen, pop the ice cubes out of the container and thaw for 20 minutes.

Blend in a blender.

Pour into cup and eat with spoon! :D

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Matcha Vanilla Slushies

No. of servings: 2

from Katie’s blog

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Ingredients

  • 1/2 tsp pure vanilla extract
  • scant 1/16 tsp salt
  • sweetener (5 packets stevia or 3T sugar)
  • 2 cups unsweetened soy milk
  • 2 tsp matcha powder

Directions

Mix the ingredients together and pour into an ice cube tray. Freeze.
Once frozen, pop the ice cubes out of the container and thaw for 20 minutes.
Blend in a blender.
Pour into cup and eat with spoon! :D
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YUM! And remember to thank Katie! 😀

Here’s a little something something

My favourite Nyonya Ba Zhang or rice dumplings which are delicious by the way.

‘Brownied’ Cream-Cheese Matcha Brioche Buns (almost fat free with vegan option)

Which idiot buys a birthday present for her/himself?

Me.

A borsch MUM 4600 kitchen machine (wiped out SGD$149.00 from my savings)

And a wise decision it was. This baby was down for half-price and I figured since I was nowhere near getting my yellow kitchenaid, this would do for now. My little brother helped me to carry it home. I paid him for his service with a bottle of sugarcane water and sausage croissants.

Exams begin on Thursday. i.e. in 2 days’ time.

In preparation, I had non-home-cooked food for the past 2 weeks… and got myself 3 uncomfortable days of diarrhoea. It was a horrendous 3 days.

In a desperate attempt to avoid all non-home-cooked-food yet satisfy my intense craving for sweets,  I made these sweet delicious buns.

They were supposed to taste like Asian buns, but because I added LOTS of cream cheese, it tasted uncannily like brioche.  Oops.

the ‘brownied‘ cinnamon-roll-look-alikes-(or-not?)

The lady of the house just came back from Beijing, China and bought some lovely goodies!

You are looking at the cutest (non-living) pandas EVER!

and these, my friends, are PENS! So lovely, aren’t they! 😀

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Brownied Matcha ‘Brioche’ Buns

No. of servings: 6

(adapted from Christine’s Recipes)

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Tangzhong preparation method:

Mix 20 grams of bread flour and 100 grams of water together and stir until flour is completely dissolved.

Heat mixture over a stove in a saucepan at medium-low heat.

Keep mixing until until a swirl of your spoon leaves a trail.

Immediately pour mixture into a separate bowl and cover with plastic wrap.

Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)

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Ingredients

For bread dough
  • 100g bread flour
  • 75g wholewheat pastry flour
  • 22g black/brown sugar (5 tsp)
  • 2.5g salt (1/2 tsp)
  • 63 ml milk (1/2C)
  • 60 gm tangzhong (refer to this recipe for making tangzhong)
  • 1 heaping tsp instant yeast
  • 1/2 tsp baking powder (optional)
  • 25g cream cheese (I used low fat)
  • 1 tsp matcha powder
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Filling

(adapted from Chocolate Covered Katie)

  • 1/3c + 1/4c wholewheat pastry flour
  • 2 tsp unsweetened cocoa powder
  • 1/16 tsp salt
  • 1/4 tsp baking soda
  • 1/8 tsp baking powder
  • 2 tbsp chocolate rice
  • 2T brown sugar (20g)
  • 1/2 tsp vanilla extract
  • 2T plus 2 tsp milk (any kind), or more if needed (40g)

Mix your dry ingredients, then add in wet. You can use it as the filling for the bun or roll it up into dough like a cinnamon roll!

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Directions

Add all ingredients  into the mixer bowl of a stand mixer.

Mix at speed 2 for 10-15 minutes until smooth dough that passes windowpane test is formed.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Divide into 50g portions and shape into balls.

Cover with cling wrap, let the doughs rest for 15mins.

Shape buns.

Place doughs on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 30mins.

Bake at preheated oven at 170 degrees Celsius for about 15-20 minutes.

Remove from oven and let cool on wire rack

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This post is going to YEASTSPOTTING!!!

I’M ALSO SUBMITTING THIS TO : ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011)

YAY! Thank you Jasmine of The Sweetylicious for hosting the event!

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By the way, the pictures in this post are the NICEST I’ve ever posted because after a (very long) year, I’ve (finally) cleverly realised that the camera has a ‘super macro’ function.

Grrr….

Carrot Cake Buns w Cream Cheese filling (Vegan and Almost fat-free)


Dear Eraser,

Remember when we first started our journey together? You were long and clean. You were there. I was desperate for you.
You relieved my teachers of my eyesore of a handwriting. You granted their eyesights no damage whatsoever and helped me to continue my streak as a downright perfectionist.

You were loyal. You stayed with me all the time. Through my first exams, through my happy trips to wherever I wanted to go, through the not so happy days when I felt like killing somebody (but refrained with much willpower).

Time to time, I lost sight of you. Your small frame made you difficult to spot with my failing eyesight. But I would always find you. Because I needed you (though you were perfectly happy without me).

Then you started shrinking. It was such a slow process I almost did not notice. Nevertheless, I had to. As you shrunk, your clothes needed to be trimmed. They were starting to get into my way and into your work. My heart hurt as your clothes became shorter and shorter… as so did your life.

We spent our last days together studying for my mid-year exams. Though you knew your life was going to end, you did not say a word of anger. You stayed supportive by my side, getting rid of every wrongly written word, every wrongly written number, every wrongly written sentence, but also getting rid of yourself. You sat by my side as I dreamt of the delicious carrot cake from ‘The Carousel’, a divine taste I cannot forget, the best cake I’ve ever had (but smallest). You couldn’t taste it. You did not get a chance.

But I’ll let you live. You will now join all my other previous erasers in a small paper box. You will not die. I can’t bear to see that. Please stay happy forever.

To my lovely and loyal eraser, these carrot cake buns with cream cheese fillings are dedicated to you.

To your loyalty and love for me in spite of all I’ve done to you.

Love,
Qi Ting

P.S.: You can’t eat the buns. So I figured I’ll give you the recipe instead. Its in the ‘Appendix’

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(updated pic: 20 June 2011)

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APPENDIX :Recipe

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Carrot Cake Buns

No. of servings: 5

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Ingredients

  • 60g bread flour
  • 40g whole wheat flour
  • 50g cake/pastry flour
  • 80g buttermilk or non- dairy milk with a bit of vinegar
  • 20g brown sugar
  • 1 tsp yeast
  • 1/8 tsp salt
  • 20g grated carrots
  • 1/2 tsp cinnamon
  • 10g cream cheese/ vegan cream cheese (I recommend tofutti)


Filling
  • 2 tbsp cream cheese (I used low fat)/ vegan cream cheese (I recommend tofutti)
  • 1 tsp low fat condensed milk/creamer/honey/agave syrup/soy creamer

(Mix and whip till smooth.)


Directions

Add all ingredients  into the mixer bowl of a stand mixer.

Mix at speed 2 for 10-15 minutes until smooth dough that passes windowpane test is formed.

Shape the dough into a smooth round and place in a mixing bowl, cover with cling wrap and let it rise till double in volume for about 80mins.

Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.

Divide into 50g portions and shape into balls.

Cover with cling wrap, let the doughs rest for 15mins.

Shape buns.

Place doughs on a baking tray, lined with parchment paper. Loosely cover with a damp cloth or cling wrap and let dough proof for 30mins.

Bake at preheated oven at 170 degrees Celsius for about 15-20 minutes.

Remove from oven and let cool on wire rack

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This post is going to YEASTSPOTTING!!!

I’m also submitting this to : ASPIRING BAKERS #8 : BREAD SEDUCTION (JUNE 2011)

YAY! Thank you Jasmine of The Sweetylicious for hosting the event!

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