Matcha tres leches

DSC09037-001

DSC09042-001

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.

DSC09005-001

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

DSC09007-001

DSC09010-001

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

DSC09012-001

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

DSC09014-001

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

DSC09038-001

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.

DSC09047-001

Postre de las tres leches, coconut style.

DSC08867-002
DSC08879-001

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 :

logo

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.

DSC08834-001

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

2013-09-091

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

DSC08845-001

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

DSC08872-001

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.

DSC08895-001

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.

DSC08887-001

Mexiiiiiico…ooosaka !

DSC08941-001

Today’s lunch is Mexican style and plant based. I tried to make it not spicy for a guest not fan of hot chilis but, but…

DSC08949-001

Home-made whole wheat tortillas

DSC08943-001

Azuki beans, simmered with red wine, paprika, onion, garlic, a few shishito peppers, lots of cumin, thyme, a little cinnamon, nutmeg, black pepper, olive oil.

DSC08945-001

Mitsuba leaves, grilled shishito and avocado.
The idea is to fill the tortillas with beans and these greens.

Problem : Shishito peppers are usually not spicier than bell peppers. But it’s the end of Summer, and these are relatively hot… That’s great for me, not for those that have a sensitivity to hot peppers.

DSC08946-001

Side dish : okonomiyaki cabbage. Well it’s simply stir-fried with garlic and ginger, then flavored with sauce (Bulldog) for okonomiyaki.

As a dessert, double chocolate muffins :

DSC08934-001

Matcha tortilla tacos

DSC08469-001
DSC08455-001

A Mexican-Japanese fusion dish. I’ve added Japanese matcha tea, azuki beans and rice to tacos.

2013-08-283

Azuki bean chili, with rice, green peppers, fresh thyme and dried tomatoes.

2013-08-28

Wheat flour tortillas with matcha green tea powder.

DSC08462-001

Add a piece of steam corn cob. And wrap…

DSC08460-001

DSC08475-001

Shhhlggg green salsa

DSC07656-001

So quick, so fresh… A very green salsa dip with refreshing okra.

DSC07638-001

Sweet green chili pepper. I took out the seeds, juiced a hand full. Add another hand full cut into the blender. Plus a little minced garlic, cut onion. A little hot green pepper. A little salt.

DSC07642-001

Added cut steamed okra. Blended into a chunky texture. Let a while in the fridge to chill and let flavors mix.
With bought nacho chips.

DSC07647-001

Salmon Summer tacos (home-made masa tortilla)

DSC06025-001

DSC06017-001

A fresh Mexican style lunch today…

DSC05954-001

The market’s findings…

DSC05959-001

Yeah ! Cilantro, coriander.

DSC05964-001

2013-07-10

Masa tortillas. Well, it’s work in progress for the shape, but they taste great. It’s too simple, just add water, mix, knead, wait, spread… Just train. But I can’t buy masa harina easily, so I won’t have many opportunities for training.

If you don’t have masa harina , you can make :
wheat tortilla
corn tortilla (with grits, polenta, they are not gluten free)

2013-07-101

Salmon and green peppers are grilled…

DSC06010-001

Before filling the shells…

DSC05965-001

… on top of the veggies. I’ve added some minced hot chili that does not appear on photos (it’s red), and a few drops of Jalapeno Tabasco sauce.

DSC05990-001

Now let’s devour that…

DSC06031-001

Cinco de burrito, and baked veggies

DSC01660-001
DSC01629-001

It seems the Cinco de Mayo, 5/5 on the calendar is the day when the Mexicans eat Mexican food. So I want some too.

DSC01637-001

So here is the menu : burritos colorados (in red sauce), 3 baked veggies. That’s how I imagine Mexican food.

2013-05-05

I made these burritos from scratches. Home-made tortillas, strips of chicken grilled after being marinated in lemon juice, powdered jalapeno, salt and parsley, dices of avocado, parsley, onion…

DSC01640-001

Covered with a spicy tomato sauce. With soy yogurt, cabbage, avocado dices.

DSC01614-002

Nagai togarashi, they are local green sweet peppers.
I’ve filled them with sakekasu (sake lees) mixed with minced onion, paprika, turmeric, salt, a little olive oil and lots of cumin.

DSC01653-001

Baked !

DSC01596-001

栗黄金 kurikogane (chestnut yellow gold potato) is the princess of sweet potatoes. It is cultivated in Kagoshima, Kyushu. It’s very sweet and flavorful. They make high quality shochu liquor with it.

DSC01658-001

After being baked. I’ve also baked classic potatoes.

DSC01636-001

DSC01639-001