Black soy milk iced matcha latte (from beans)

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That’s not a fast-food drink. Count 12 hours or more to get your refreshment. Well, it’s not really labor intensive.

Kuromame, black soy beans. Compil’ here.

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After overnight soaking. I don’t know why they burst. That doesn’t matter.

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Squeezed in cotton gauze. More details about soy milk making here.

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That gives soy milk. The grounds are okara:

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This okara will be used in next post.

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You can drink the milk.

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Or make a matcha latte. I foamed 1/3 of chilled milk with matcha green tea powder and poured on top. You can see a gradation.

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Le nouveau gâteau truffe au chocolat , with soy yogurt

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Not your grandma’s usual yogurt, not her salon de thé ‘s truffe au chocolat. I had no intention to remake them. The cake ended up similar just like that as I was improvising. Lucky !

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Freshly made soy yogurt

It’s the greatest soy yogurt for me. Commercial soy yogurt are always on the runny side of creamy, or on the jello side. And the Japanese soy yogurt, oh my, I’d never eat that, it’s over-sweetened and flavored with with stevia that I loath.
This one has a texture of… yogurt. And a taste of soy. It’s perfect.
Don’t skip the sugar, it helps maturation and the result is not sweet at all.

Easy recipe :
-make one liter of thick tonyu soy milk (tutorial)
-in a small cup mix 1 tbs of potato starch, 1/4 of agar, 1/2 cup of soy milk. Cook a few seconds in the micro-wave till its thickens. You get a mess.
-in the blender, mix the warmed soy milk, the cup of starch, 1 tbs of sugar, 2 tbs of store bough soy yogurt
-let overnight in a yogurt maker

Tip : you can take a thermos/thick pot with a lid, place glass bin in the middle, very hot water around…and you have a yogurt maker. I do that for smaller batches.

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Freshly made soy ‘Greek’ yogurt.
Drained in a cheese cloth (from the pharmacy), let overnight in the fridge. Drink the whey or use it for cooking, it’s full of healthy probiotics.

Other dairy-like ideas : my diary-free diary.

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Now, let’s make the cake : I whip all that to make a chocolate mousse.

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A nutty biscuit base (just blend all together).

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Composition : the base, a layer of mousse, slices of kumquat, more mousse, cocoa.
The result is really bluffing. That’s not exactly looking like those from the pâtissier‘s, but that’s as close as you dream of getting for some sweet you make like that in 10 minutes. Taste is divine…

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These kinkan (kumquats) are still in season and visible in the streets.

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Tofu : tout !

Reblog from the “tofu page”

It’s compilation on the tofu topic…I add data regularly.

3 main tofu textures :

You have Japanese tofu that is :
kinu-dofu, silky tofu
momen-dofu, cotton tofu (translated as *firm tofu* in English)
Both are soft and watery. The first is very soft like egg pudding, the second is soft like starch pudding.
Really firm and dry tofu, the one that has a texture closer to meat is popular in China. It’s uncommon in Japan, except ….

Bottom line : If you like firm tofu…

Read more (click here)

Happy Lunar New Year ! With fried “snakes”.


Let’s start the new cycle with a Chinese brunch. Freshly made you tiao donuts and tonyu soy milk.

Yes, it’s a poor pun. LOL.

The you tiao had another name in each place I’ve seen them… or is it my Chinese sound hearing that is so random. This is fried bread. They surely make 2013 calories per snake, per stick. But, hao chi le, yum yum, that’s worth it

My recipe is super basic.

1 cup of bread flour (12% gluten or more, it’s important)
1 ts oil
1/4 ts of instant yeast
1/2 ts of baking powder
3 pinches of salt
water as needed (about 1 cup)

Mix. Let 5 minutes. Knead. Let one hour (till it doubles).
Spread a rectangle, cut strips, turn.

Bring oil to 160 degree, fry them to pale yellow. Keep them in the oven toaster to make next batches. Then fry them again at 190 degree just the time to get a golden color.

Serve hot with tonyu. It’s the best pairing.

Soy milk freshly pressed. Recipe here.

The texture is very elastic and it’s soft bread inside and the crust is crispy donut.

The contrast with creamy milk is great.

Tonyu milky cakes

A “cheesecakey” soy milk dessert. It’s simple, creamy and so pleasant on a humid hot evening. It could be made with whole milk too. Well, for me, Summer is nearly a dairy free season.

Tonyu curds :
Take 4 cups of tonyu whole soy milk, not the commercial drink version. I made mine (tutorial). Heat at about 60 degree C, add a few drops of lemon juice. Let 15 minutes. It should be curded. Pass through a cheese cloth. You’ll get 1 cup of curds.

Cakes :
A : 1 cup of curds + 1 egg yolk + 1 tbs cane sugar + 2 tbs flour + 1/2 lemon juice + vanilla extract
B : egg white + 1 tbs sugar
Beat A. Beat the egg white, add in sugar, combine with B.
Bake about 40 minutes at low heat.

Sprinkle with confectioner sugar. Let cool. Serve chilled.

Strawberry bubble milk, without berries nor milk

Dark day. Storms are waiting to burst. Let’s have a little fun and something sweet.
It’s magical, everything is made from dry pantry items.

I’ve made the soy milk (easy recipe here).

And with that I’ve strawberry customized my tapioca.
Boil tapioca as needed, rinse, put in a bowl with 1/2 cup water, strawberry essence, sugar to taste, the red coloring. Cover. Let overnight in the fridge.

Tatata da !

It’s pink and it tastes of strawberry… candies. Not very natural.

Put bubbles in a bowl.

Pour soy milk, slightly sweetened and vanilla flavored. Not outside, if you can avoid…

Isn’t that cute ? That’s really good. Maybe don’t mix in advance as the tapioca could give back its coloring into the milk.

Soupe du jour : Chinese beauty milk

It’s tonyu (soy milk based soup). This is said to give a beautiful skin to women. Even if it’s a legend, that still makes a delicious one-dish dinner.

Dig in and you find whites of big negi leeks.

And somen (Japanese wheat vermicelli).

First make your tonyu (pure soymilk). (recipe here)

Cook 1 cut negi leek in, with a little garlic in water (just enough to cover).

When the leeks are soft, add 1 glass and a half of soy milk, half a glass of water.

Preboil the somen vermicelli and rince in cold water. It is necessary because there is some salty flour around the dry noodles and it’s not tasty at all. Cut the stalks of the chervil.
Add all that to the soup. Bring to a boil. Salt to taste.

Serve and add a bouquet of chervil leaves.

Final tweeking : freshly ground black pepper and sesame seeds.
Serve steamy hot.

Enjoy with season fruits.