Three chi cakes, and a chi technical error…

Cheeezzzy ? They are so creamy and yummy…

Which one would you have ? There is no cheese at all, let’s call them chi cakes.
Absolutely delicious. The base has a nice nutty flavor, the top is a lightissime creamy mousse. That’s the most important.

I have a little cosmetic concern. Now, how do I take them out of the molds ? Please, post the answer in comment… at the time I’m writing, I don’t know the answer.

Using circles to shape the base was not the brightest thing I’ve ever made. The great texture of the cream is a problem here.
Next time, I will use mini-cupcake molds and paper cases. Because I will do them again.

Corrected version : in mini-cups.

Base (3 cakes):
60 grammes of nuka (rice bran)
40 g of hattaiko (roast barley flour)
sugar at taste
water

Mix and micro-wave 3 minutes a 900 W. Let cool a little and squeeze in shapes. Let on the counter to dry a little.

Hattaiko cake
About nuka, rice bran

CREAMING

No bake but not no effort…

Good silky texture tofu (kinu dofu). It’s good when it’s tasty without anything added. You need 300 g for the 3 cakes.

Finely pound the tofu in a mortar.

Whip up vegetal cream for whipping. It goes well with tofu.
So this time it’s vegan, dairy free, kosher, you-name-it but if you want it to avoid that, add a little lard… No, it’s a joke. But you can use cream or creme fraiche to make the whipped cream.
I used 150 ml for the 3.
Combine it to the tofu.

FLAVORING

Raisins soaked in rum are added to the mix, also sweetener at your taste (I used lakanto “natural” sweetener) and lots of vanilla essence. I have poured the rest of rum on the base, it has absorbed it.

Kabocha pumpkin, cooked, pureed. It didn’t need sweetening for me. I have added spices. I didn’t know which ones that should be, so I tried a Chinese set : cinnamon, Sichuan pepper, nutmeg, anise. That tasted good, I added more anise.

Sweet potato, boiled with its skin. The whole potato is pasted in the mortar. I had to sweeten a little. Flavoring is a few drops of bitter almond essence.

For the whole recipe (with no cal sweetener), that could make 12 small servings (1/4 cake) or 6 big (1/2 cake)
Cal 1107 F59.3g C110.6g P38.7g

POST-SCRIPTUM : OUT OF THE MOLD

It won’t stay that way… quick a photo. I had to reverse it immediately. The base being heavier. It squeezed the cream. Then :

Can you see the shape of heart ? Not really, ne ? That was still possible to cut and serve :

5 thoughts on “Three chi cakes, and a chi technical error…

  1. Pingback: Three chi cakes, and a chi technical error… (via Colorfood Daidokoro Gourmande in Osaka) « Vegetale in Osaka

  2. Pingback: Brun-chi’, ikea guacamole and pumkin chi’cake « Colorfood Daidokoro Gourmande in Osaka

  3. Pingback: My dairy free diary « GOURMANDE in OSAKA

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