Sometimes you don’t get what you thought… and that’s good too. So these are savory mushipan (steamed bread).
The batter is a quick bread batter. Flour + baking powder, I added rice bran, salt and black sesame. And water. And a little oil.
Any steam-basket is OK. Any big high pot is OK. I use my rice-cooker. I put water in the bottom (about 2 cm), and I make a base with a 2 cm high saucer (that could be anything). I put the mold with batter on top. And I start the program. That lasts a long time as the cooker stops when the rice is cooked , but the water doesn’t cook. After 15 to 20 minutes, check the bread, if it raise. Use a pin to see if it’s done inside.
Steamed. It didn’t go up as much as I expected, they are more solid… Maybe my baking powder is not too fresh ? It’s getting humid in this season and I should keep all opened packs in the fridge from now. Well, it was half-way between bread and gnocchi, a dumpling. It was good hot as a side starch.
That’s a trial… not completely achieved. Le gâteau moka… the star cake of our grand-aunties.
There are many things called moka. The common point is the coffee and cocoa flavor.
I am talking about the biscuit cake garnish with fluffy cream and pineapple. The fluffy cream, was a mousseline ? That’s not the name, well… who cares about terms. I mean a custard cream, mixed with whipped cream. Today it’s about a different “week-day” version.
I thought a simple mushi-pan (steamed cake) could be a good basis. I had veggies to boil, so I could steam the cakes on top.
Well, my cakes are… so-so… they raised and fell. They are more like a mochi. I liked them, but I would have prefered fluffy mushi-pan. I have to rethink the recipe.
Tofu cocoa fluffy cream.
That makes a dairy free, less fat cream. The tofu has a taste, but I think it goes well here.
It’s just silky tofu and cocoa powder in a blender… I whipped them by hand, and that’s not the best idea as that doesn’t get so smooth.
Both the cake and cream are flavored with cocoa, instant coffee (more in the cake, a hint in the cream), brandy (hints), vanilla (more in the cream), kurozato black sugar (a hint in the cake, more in the cream + lakanto sweeter in the cream).
Cup cake version.
Reversed version, with plenty of cream under.
Well, the mushi pan need revision… more about it later.
Azuki beans on matcha steamed bread.
This is my *very reasonable* and quick version of very caloric snack very popular in Japan. Note that the green mushi-pans (steamed bread) can also be colored by leaves of a common wild plant called “yomugi”. The commercial version is very sweet (the 2 floors).
My mushi-pan is simply 1/3 cup of flour, matcha, baking powder, a little vinegar (acidity favors foaming), a ts of sugar, 2 ts of oil.
The traditional way is to steam in a basket over a pot of boiling water… but that also works in the microwave (5 minutes a 200 watts) in sillicone trays.
The beans, added later, are sweetenen by no-calorie sweetener lakanto.
1 serving (3 small squares) :
Cal165.5 F1.7g C32.1g P5.2g