Momo mitsu-nyu, a plant based tres leches with peach

Freshly invented, this is the Japanese tres leches. Momo, the peach. Mitsu-nyu, 3 milks. It is vegan, gluten free, and oishii !

More about “tres leches” cake and basic recipe.

This is okara, the fiber left after you squeeze out soy milk. I often make cakes with it.

I’ve made a very simple vanilla okara cake, very simple :
1 cup of okara, 2 tbs of potato starch, 2 tbs of cane sugar, 1 tbs of dry coconut, vanilla powder, enough water to get a sticky dough. Baked on low heat in 2 round molds.

Next day, I’ve soaked the dried cooled cakes.
Syrup : coconut milk + coconut cream + 1 small chunk of kurozako black sugar.
I consider soy creaminess from the okara makes the 3rd milk.

That’s the texture you obtain.

A few hours later, I’ve piled the 2 rounds and garnished.
Cream : coconut cream, powder sugar and green kinako (a grilled soy powder). I’ve completed with slices of peach.

A fresh creamy cake that will live long enough to take and photo and then disappear into the paradise of great food memories…

Okara veggie patties

I had okara as a by product from making tonyu (soy milk), this time from black soy milk. Okara is also sold in supermarkets or tofu shops here. It’s full of fibers.

Okara, onion, kabocha pumpkin, sesame and parsley paste, ninniku no me (garlic stalks), grated ginger, potato starch, miso.

Mixed. Then formed into patties and pan-fried.

Bakonuts 2, magic mauve

Today let’s make them purple blue mauve…

The mauve (mallow) is this flower used for herb tea. It’s purple, and the water become blue.

(photo from this site about herbs, “la garrigue gourmande” with the recipe of “infusion de mauve”)

There is no mauve in my donut, but the effect happens with purple vegetables.

I made 3 styles of bakonuts (baked donuts).
Kurogoma (black sesame), simply decorated with sugar stars, flavor is enhanced by a few drops of bitter almond essence. They are presented here. The recipe is the same for the 3. Click here.

Walnuts. Simply added the nuts to the batter. Flavor is vanilla essence.

Raisin. The color is due to the addition of the purple sweet potato powder you can see below. It seems the differences of PH influence the color (like for this soup vichyssoise grise).

As you can see, it’s grey-blue, but pinker around the raisins.

Purple powder

Sparkles…

Lost in rendition. They look very shiny in real but not on the photo.

Yum yum…

Kurogoma bakonut, unlike a donut

Today, call me Miss Do. Do you know “misdo” (mi-su-do) ? It’s the nickname for Mr Donut, the infamous and ubiquitous chain that poisons Japan with pretty but totally artificial and improbably flavored donuts. Well, it’s a convenient shop where you go to wait a train or someone. That looks very appetizing, and you always regret eating that. They have the kind of artificial taste I enjoyed when I was 7. Recently, they have tried to healthify their products. So you can see baked donuts, with flavors of Japanese sweets. They are better. But the really good ones are home-made.

You can buy a “baked donut maker”, which is simply a waffle-maker with the ring shape. OK to take that option if you needed it for waffles, moffles or croque-monsieurs, but it’s not worth the purchase. I use the small savarin mold.

The recipe is the same as ok’cakes (click to read more) :
1 egg, 1/2 cup of okara (if it’s dry + 1/2 cup water, 1 cup if it’s wet), a little sugar… and you bake about 10 minutes (180C).

To these I added black sesame (ground), a little vanilla and bitter almond essence (I add after baking). It’s better to let them cool totally before taking out of the molds as they are quite fragile. Maybe adding 1 tbs of flour would solve that, but they are nice without as you can see.