Happy Chinese New Year to all my readers !
These “niangao” (year cakes) are offered to the kitchen gods to get a good year of good food. Then I ate them, because the Chinese gods are so busy today that they need some help.
They are simply made of mochiko (sticky rice flour ) and sugar. And a little natural red coloring.
The white and red colors have the same meaning of “good luck” and are used for New Year all over Asia.
Chinese and Japanese New Year used to be at the same date before Japan adopted the European calendar in late 19th Century. Eating mochi is a tradition of both.
Decorated with red baby dragons. Let’s say they are dragons. The wings are fold.
There should be dry fruits or something in them. It’s prune today to match the plum pattern of the tea vessels.
With aged Puer tea.
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.
I had decide to make the recipe of the steamed zebra cake on the blog of the
Indonesian in Turkey. Thanks for giving it !
Well, I’ve been a little fast, so the zebra became a cow :
That happens ! It’s cake darwinism. Evolution. LOL
The truth is I didn’t do it so well. And you’ve seen nicer photos too. There are days like that. Neverthless, that was not a failure.
I approximated the proportions to make it small, less sweet, and I have not yet replaced my joking baking powder (I have holes bigger and bigger). My dough had too much flour, it seems. It should have been more liquid. Another change is I flavored with bitter almond (as I was out of vanilla essence).
Anyway that was yummy and very simple to prepare. But follow the original recipe to get a perfect zebra.
I used a mini chiffon cake tin. I steamed it in the rice-cooker as the tin was too high for my favorite steaming baskets. And that’s convenient : a reversed saucer and a little water in the bottom, place the cake on that, switch on…
I was surprised by the texture, heavier like a pound cake (I expected a fluffier “chiffon”). That’s nice too.
(1 mini chiffon size)
Cal464.5 F11.3g C70.0g P21.5g
Hey that’s healthy !
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