Matcha tres leches

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My second tres leches cake has a Japanese tea twist.

The idea of adding tea was good, but this recipe has a big flaw, read at the end.

More about “tres leches” cake and basic recipe.

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I made a simple cake with flour, baking powder and matcha green tea.

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The cake was nice and fluffy but it didn’t hold its shape as well as the classic one when soaked.

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Syrup of tres leches (3 milks) :
condensed milk + cow milk + DIY almond milk.

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I had a leftover of syrup that I thickened with potato starch. I’ve used it to fill between the 2 layers of biscuit.

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As you can see the filling became runny and the cake more like a pudding. But I liked the almond flavored matcha au lait taste.

Verdict : good in taste, not great in texture. Next time, I won’t use that type of biscuit. I think the basic sponge (biscuit de Savoie with egg) or okara cake keep their texture better when soaked.

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Postre de las tres leches, coconut style.

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The tres leches cake is very popular in Latin America. It’s classically soaked in tres leches (3 milks) : condensed milk, evaporated milk and cream. I had never eaten any. That was this month’s challenge :

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Blog-checking lines: Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!

I made 3, this one PLUS :

DSC09042-001matcha tres leches (coming soon)

DSC09607-001 Momo mitsu-nyu, a plant based tres leches with peach (coming soon)

I’ve put the classic recipe at the end. I drifted away, using a second coconut version.

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My biscuit is flavored with lots of vanilla powder.
For soaking : condensed milk + coconut milk + coconut cream + rum.

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I garnished with orange, litchi and whipped coconut cream, unsweetened.

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Fruits are between the 2 layers of biscuit and around. Then dry coconut and sweet cinnamon :

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Sponge cake for Classic Three Milks Cake:
Source : Daring Baker

Servings: 12

Ingredients for the vanilla sponge cake
5 large eggs (separated)
½ cup (120 ml) (4 oz) (125 gm) sugar
2 teaspoons (10 ml) of vanilla extract
1 cup (240 ml) (5 oz) (140gm) all-purpose (plain) flour (sifted)

-Preheat oven to moderate 180°C/350°F/gas mark 4. Prepare a square 9”x9” (23cmx23 cm) pan or 9” (23 cm) round cake pan
Separate the egg whites from the yolks.
-Beat the egg whites on medium speed, 3 – 5 minutes.
When soft peaks form slowly add the sugar in small batches.
Whip until stiff peaks form about 5 minutes. Set aside.
-In a medium bowl beat egg yolks at medium-high speed for about 5 to 6 minutes, or until the egg yolks become pale colored, creamy and puffy. Stir in vanilla.
-Pour the egg yolks over the egg whites, gently fold until just combined trying not to lose any volume from the mixture.
Fold in the flour little by little in the form of rain. Mix until just combined (over-beating will result in a denser, flatter cake).
-Pour the batter into the prepared 9”x9” (23cmx23 cm) square cake pan or 9” (23 cm) round cake pan.
Bake in the preheated moderate oven for 25 minutes or until the toothpick comes out clean. Let it cool.
-Once cool, split the cake in half, flip the top of the cake and place it on a base. Poke using a fork holes all over the cake to better absorb the three milk soaking liquid.

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Classic Three Milks Cake:
Source : Daring Baker
For three milks syrup
1 can (14 oz) (400 gm) sweetened condensed milk
1 can (12 oz) (340 gm) evaporated milk
1 cup (240 ml) heavy cream (about 35% fat) or 1 cup of half & half or 1 cup milk
1 cinnamon stick
2 teaspoons (10 ml) rum (or other flavoring)

Topping and filling
2 cups (500 ml) of whipping cream (about 30% fat)
½ cup (120 ml) (4 oz) (125 gm) sugar
Canned or fresh fruit (to fill and decorate the cake)

-Three milks syrup
In a saucepan add the sweetened condensed milk, evaporated milk, heavy cream and cinnamon stick, bring to a boil, reduce the heat and continue boiling for 5 minutes. Remove it and let it cool.
Once it is cool, add the rum or any other flavoring you are using
Gradually brush all the milk soaking liquid into all sides of the cake (including the cut surfaces) until all absorbed. Best to rest the cake in the fridge overnight to complete the soaking process.
-Topping
Whip the cream, when soft peaks form add the sugar little by little, continue whipping until stiff peaks form about 2 mins. Layer some whipped cream on the bottom layer and cover with canned or fresh fruit and decorate the top layer with whipped cream and the fresh or canned fruit.

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Easy steamed kabocha pumpkin flan

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かぼちゃプリン kabocha purin Japanese pumpkin flan.
Kabocha is the fruitiest veggie. Let’s use it for this very easy and delicious dessert.
I’ve used the blender and the rice cooker, so that’s really easy and hassle-free.

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I had suguna kabocha, but any type of sweek pumpkin or butternut squash does the trick.

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Recipe :
-Boil or steam the squash. Take a cup of orange flesh.
-In a blender, add 2 egg yolks, 4 tbs of condensed milk, a pinch of nutmeg, a ts of vanilla extract, a cup of water (or enough to get a creamy texture).
-Transfer in a mold. Put a saucer in the bottom of the rice cooker, add 2 cups of water. Place the mold on it, switch on. (you can use any type of steamer)
-Paint the cooked flan with condensed milk to avoid drying. Let cool. Chill in the fridge.

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Crepe day : pale sun thick crepes

Spring…not yet. It’s snowing outside. Snowing on my crepes. The Sun is very week. I still celebrate the Chandeleur and flip my crepes.

To get a thick soft crepe, use twice as much of batter and cook it on low heat, longly. Japanese crepes are nearly always super thick and soft, and totally white, served cold. These are served hot.
I perfumed the batter with vanilla and rum, and replaced the milk by water and condensed milk. Dessert crepes.

Plus fruits from the sun mikan mandarin oranges, mango (frozen), and kumquats for their skin.

Plus a ts of condensed milk, and coconut flakes.

Crêperie gourmande

La Chandeleur, crepe day is February second, in France and some other countries in Europe. That’s a very old celebration that correspond to the Day of the Marmot in America and the Setsubun in Japan. The start of “Spring”, well, maybe Spring. At least, Sun is coming back in the skies after the darkest months. So crepes look like small suns..

The French tradition is each member of the family cooks his/her crepe in flat pan. And you have to hold some money in one hand and flip the crepe with the second hand. If you succeed, you will be rich during one year. If not…you get a crepe on the floor, on the head, or whatever, and you’ll have had a good time laughing about your clumsiness.

WHEAT CREPES
crêpes de froment

Easy recipe :
1 average size egg
3 tbs of flour
1 glass of milk (1/2 US cup)
1 tbs oil or melted butter

A-whip well B-wait 2 hours C-cook the crepes

a few savory variations

Ficelles picardes (gratin crepes with ham and mushroom filling)

colorful

BUCKWHEAT CREPES
Galettes ou crêpes au sarrasin or crêpes de ble noir


Galette day


100% buckwheat crepes


egged buckwheat crepes (quick version)

Napoleon

Cheezy beanie (vegan)

herbs and beans

DESSERT :


crêpes boisettes


crêpes Suzette

pale sun thick crepe

crêpes soufflees with coconut and kumquat

Love ducks, a yin yang drink

Something fun to feel warm in the middle of Winter. That’s not health food, but everybody should try it some day because it is a delicious drink.
That’s a souvenir I brought back from a rainy trip to Hong-Kong before or just after it became Xiang-Kiang ?

I wish it was called “yin-yang cha” which is easier for me to memorize, but it is yun-yeung cha in Cantonese.
If you see the hanzi it’s obvious that yunyeung is a name of ducks : 鴛鴦

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Source and more about these ducks
That’s a couple. They even seem to be NOT of the same species. The Mrs is a one-leg duck while Mr. is a two-leg duck. That’s real love !

Like this drink. OK, it’s known, or unknown, as Yuanyang in English. I drunk that in the streets of Hong-Kong and I didn’t know what it was.
Otherwise, I would not have drunk it. That sounded so gross. Tea-coffee ???? I don’t even drink milk tea or milk coffee. But the guy was not speaking English. I mean he could, but he didn’t. That was an honest Cantonese language street stand. I thought that was some type of Indian “chai masala” with different spices. So I have insisted, with lot of smiles, to know which spices… and they explained me in English.

So here is the authentic daipaidong (Hong-Kong street market) recipe.

Add in this order :
-a cup of near boiling hot water
-1 tea bag (black tea)
-1 spoon of instant coffee
-2 to 4 ts of condensed milk
-stir, squeeze the tea bag. Repeat 3 times over 5 minutes.
-after 5 minutes, take away the teabag
-serve very hot or iced

If you don’t want it sweet, you can use evaporated milk instead.

That’s it. The taste is…neither tea, nor coffee. Surprising.

Crêpes boisettes

Délice aux framboises. Raspberry delight. And there is chocolate hidden in them…

This is berry sister of the crêpes Suzette. Freshly invented.

Reheat the crepes in a little butter. Then fill the pan with raspberry juice. I have juiced frozen berries. They are not very sweet, which is perfect for me, but you may want to add sugar.
Place a crepe, garnish with chips of cocoa mass or very dark chocolate and 1/2 ts of condensed milk. Fold in 2. Cover with juice. Fold again.

Add the rest f juice, a few cut berries, a tbs of butter and a tbs of creme de framboise (raspberry liquor). Reheat all the crepes in the sauce. Then heat some more liquor to flame them.

Serve with 1/2 tbs of condensed milk on each crepe.