Tag Archives: matcha

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Recently, I have been quite obsessed with teas. I wonder, “Why not bake with it?”. Which, resulted in this wonderful chiffon cake recipe.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

I know the combination of Jasmine Green Tea and Cheese sounds weird. But, the Cheese actually complements quite well with the flavor of the leaves.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea drink is a common choice for Singaporean. Though we don’t really put cheese on our baked goods, I got my inspiration from Indonesia. Indonesians love to sprinkle shredded cheddar cheese onto their cakes. I was intrigued to try it out and when I got to try it, it was lovely.

Jasmine Green Tea Chiffon Cake with Cheese

Jasmine Green Tea Chiffon Cake with Cheese

To extract all the flavors out from the tea leaves, I infused the leaves with melted butter. I find that this will yield you a stronger aroma. I also make sure to soak the chiffon cake with brewed sweetened tea. This would make sure that the cake will not dry out when chilling it in the fridge and also at the same time enhancing the flavour of the mild Jasmine Green Tea.

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Jasmine Green Tea Chiffon Cake with Cheese
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Egg White
  1. 2 egg whites
  2. 1/4 tsp. of white vinegar
  3. 3 tbsp. (45 grams) of fine sugar
Egg Yolk Batter
  1. 2 egg yolks
  2. 2 tbsp. (30 grams) of fine sugar
  3. 40 grams of plain flour
  4. 10 grams of corn starch
  5. Matcha powder 1 tsp
  6. 1/2 tsp. of baking powder
  7. 1/8 tsp. of salt
  8. 2 bags of Jasmine Green Tea
  9. 4 tbsp. (60ml) of butter
  10. 4 tbsp. (60ml) of milk
Brewed Tea
  1. 125 ml of hot water
  2. 1 tbsp of sugar
  3. 1 pack of jasmine green tea bag
Frosting
  1. 60 grams of Full-Fat Cream Cheese, soften at room temperature
  2. 30 grams of unsalted butter, soften at room temperature
  3. 65 grams of icing sugar
  4. 2 tsp. corn starch
Instructions
  1. Preheat oven to 170C
  2. Melt butter and tea leaves in a pot until it started to boil. Shut off the heat and leave it to cool while you prepare your other ingredients.
  3. For the egg yolk batter, in a bowl whisk egg yolks and sugar until pale and fluffy.
  4. Drizzle in milk, mix well.
  5. Followed by your infused melted butter.
  6. Sift in plain flour, cornstarch, baking powder and matcha powder until just combined. Set aside.
  7. In your mixer bowl, whisk egg whites and vinegar on high speed until frothy.
  8. Then, gradually add in sugar while whisking on high speed until stiff peaks.
  9. Fold in egg white batter into egg yolk batter a third at a time.
  10. Transfer into a 6 inch ungreased chiffon cake pan.
  11. Bake it in the oven at 170C for 35 minutes.
  12. Let it cool upside down completely.
  13. Use a thin knife carefully slide around the pan to remove the cake.
  14. Brush the chiffon cake with brewed tea. Cover with a cling wrap and let it cool in the fridge while you make your frosting.
  15. Whip softened cream cheese and butter until well combined.
  16. Then stir in sifted icing sugar and cornstarch and continue to whip for awhile more until fluffy.
  17. Spread evenly onto your cooled chiffon cake.
  18. To serve, sprinkle shredded cheddar cheese and make sure to go over the top.
TheZongHan http://thezonghan.com/
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Matcha Mille Crepe Cake (抹茶ミルクレープの作り方)

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Matcha Mille Crepe Cake! This is so good! I love Matcha so much. It is so so tasty! 

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This is a very impressive cake, yet making Mille Crepe Cake is actually very simple.

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Look at those lovely layers! Layered with cream, it is very creamy and refreshing when you bite onto it. You don’t need an oven to make this, great for people who wants to bake but don’t have one.

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I had it when my sister got me some of these when she was in town. It was a bombed so I decided to recreate it. It is something special so I decided to put it as one of my Christmas Recipes for 2015.

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Do get good quality Matcha powder! Obviously, don’t get it from RedMan/PhoonHuat. Theirs was really bad.

 Anyway, if you haven’t check out my previous post about my Peppermint White Chocolate Brownie. There is a Christmas Giveaway with MiniJon, be sure to participate! Giveaway ends on 16 Dec 2015.

Matcha Mille Crepe Cake
Serves 8
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Crepe
  1. 3 eggs
  2. (45ml) 3 tbsp. of vegetable oil
  3. (250ml) 3 cups of milk
  4. ¼ tsp. of salt
  5. 1 tsp. of vanilla extract
  6. (250 grams) 2 cups of plain flour
  7. 2 tbsp. of matcha powder
  8. (75 grams) 6 tbsp. of white sugar
Matcha Cream
  1. (690ml) 2 ¾ cups of whipping cream
  2. (165 grams) ½ cup + 2 tbsp. of white sugar
  3. 2 ½ tbsp. of matcha powder
  4. Matcha powder and icing sugar to dust
To make the crepe
  1. Blend all the ingredients together until smooth.
  2. Let it rest in the fridge for 30 minutes.
  3. Preheat a nonstick frying pan with a light coating of oil on medium low heat.
  4. Add in about 1/3 of a measuring cup worth of batter and swirl the pan.
  5. Once the batter is dry and the edges starts to brown, flip the crepe immediately.
  6. Let it cook for another 10 to 15 seconds and transfer into a platter to cool. Repeat until finished.
  7. You will have around 16 to 20 pieces.
  8. Let it cool completely.
  9. Once cooled, use a smaller plate as a guide and cut off excess crepes so that it will look neater later.
  10. Whip chilled whipping cream, sugar, and sifted matcha powder until stiff peaks.
  11. Transfer into a chilled bowl so that your cream can remain cold while you layer them together.
  12. To assemble them, spread a good amount of cream evenly. Cover with another crepe on top. Repeat until you finished layering.
  13. Carefully let it chill in the fridge for at least 3 hours.
  14. Dust with some matcha powder. (Since it’s Christmas, I will also dust some icing sugar as snow)
  15. Cut and serve.
TheZongHan http://thezonghan.com/

 

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Matcha Ice Cream – No Machine No-Churn One Step

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From my recent trip to Japan, Osaka I came to love the flavor, matcha (green tea). It’s so fascinating that matcha flavored foods can range from KitKat to Ice cream. This recipe is inspired from this trip and recently I came across Nigella Lawson’s One Step No-Churn No-Machine Ice Cream and instantly fell in love with her fuss-free easy ice cream recipe. A lot of my viewers asked me if I could show them how to make ice cream without an ice cream maker. No doubt that to have an ice cream maker will sure to get you creamy ice cream but this no-machine ice cream recipe is just as good if not creamier.

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Please do note that the quality of your matcha powder will greatly affect the taste of this ice cream. Do get a good brand! In Singapore, I highly recommend ‘Ujinotsuyu Matcha Powder’. You could get it from any Japanese supermarket. Another to note is that please do not get ‘Red Man Bakeable Green Tea Powder’, I have tried it before and it was a total disaster. Good matcha powder = good matcha ice cream.

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Lastly, as long as you are whipping heavy cream up, you have to make sure that your cream/ingredients is cold cold cold. For this recipe, I have refrigerate both my heavy cream and condensed milk. If not, you will not able to whip it up. 

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Matcha Ice Cream
500 ml
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Ingredients
  1. 1 cup (250 ml) of heavy cream
  2. 1/2 cup (125 ml) of sweetened condensed milk
  3. 2 tablespoons of matcha powder
Instructions
  1. All on ingredients at once and whisk on high speed until soft peaks.
  2. Transfer into an airtight container and freeze overnight.
  3. Serve.
Notes
  1. Make sure all your ingredients are cold
TheZongHan http://thezonghan.com/

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