(no subject)
I'm all congested again. Ah well.
Today I was feeling Japanese. Since there's no Little Tokyo shop down the street, I have to make such things for myself. Little Tokyo sells these delicious fluffy green tea cakes with red bean filling in the middle. I love those cakes.
Ingredients
For the cake:
1/2 cup granulated sugar
1/2 cup Splenda sweetener (1:1 version)
1/2 tsp salt
2 cups unbleached flour
2 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp matcha (green tea) powder
1 1/2 cups skim milk
3 tbsp cider vinegar (or applesauce or other egg substitute)
1 tsp lemon juice
1/4 cup canola oil
For the filling:
1 can adzuki (red bean), drained and rinsed
2 tbsp granulated sugar
1/2 cup water
Directions
1. Preheat oven to 350F. In a large bowl, sift the dry ingredients together and still until combined. In a separate bowl, combine milk, vinegar, lemon juice, and oil. Stir to combine. Add the wet mixture to the dry and beat until well combined.
2. Lightly grease (i.e. with non-stick spray) two 9-inch round cake pans. Pour half the batter into each pan and bake for 15-20 minutes.
3. While the cake bakes, heat the beans, water, and 2 tbsp sugar on medium heat until beans are softened. Use a potato masher to mash the beans coarsely. Return to heat and cook, stirring often, until the mash thickens into a paste-like consistency. Adzuki beans are popular as a dessert item in Japan, but are not as sweet as Western treats. They will still taste like beans.
4. Remove the cakes and beans from heat and allow them to cool. Remove the cakes from the pans and spread the bean paste between them.
Makes 16 slices.
The cake recipe was adapted from Eat, Drink, and be Vegan. I just have regular milk, though, so that's what I used.
And it is delicious. If you're not familiar with red bean, it's a taste that might take some getting used to, but there really isn't anything like it.
Anyhow. It's a new week, and hopefully it will be a good one. It feels like a good one's coming. It's got to be better than last week, for sure.
Today I was feeling Japanese. Since there's no Little Tokyo shop down the street, I have to make such things for myself. Little Tokyo sells these delicious fluffy green tea cakes with red bean filling in the middle. I love those cakes.
Ingredients
For the cake:
1/2 cup granulated sugar
1/2 cup Splenda sweetener (1:1 version)
1/2 tsp salt
2 cups unbleached flour
2 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp matcha (green tea) powder
1 1/2 cups skim milk
3 tbsp cider vinegar (or applesauce or other egg substitute)
1 tsp lemon juice
1/4 cup canola oil
For the filling:
1 can adzuki (red bean), drained and rinsed
2 tbsp granulated sugar
1/2 cup water
Directions
1. Preheat oven to 350F. In a large bowl, sift the dry ingredients together and still until combined. In a separate bowl, combine milk, vinegar, lemon juice, and oil. Stir to combine. Add the wet mixture to the dry and beat until well combined.
2. Lightly grease (i.e. with non-stick spray) two 9-inch round cake pans. Pour half the batter into each pan and bake for 15-20 minutes.
3. While the cake bakes, heat the beans, water, and 2 tbsp sugar on medium heat until beans are softened. Use a potato masher to mash the beans coarsely. Return to heat and cook, stirring often, until the mash thickens into a paste-like consistency. Adzuki beans are popular as a dessert item in Japan, but are not as sweet as Western treats. They will still taste like beans.
4. Remove the cakes and beans from heat and allow them to cool. Remove the cakes from the pans and spread the bean paste between them.
Makes 16 slices.
The cake recipe was adapted from Eat, Drink, and be Vegan. I just have regular milk, though, so that's what I used.
And it is delicious. If you're not familiar with red bean, it's a taste that might take some getting used to, but there really isn't anything like it.
Anyhow. It's a new week, and hopefully it will be a good one. It feels like a good one's coming. It's got to be better than last week, for sure.