Tag Archives: Matcha

Japanese Cake: Matcha Bavarois

MATCHA-CAKE-1

Matcha/抹茶, an ingredient readily available here in Shizuoka, opens the door to so many ideas as it can included in almost all cakes.
Moreover, its green colour is an extra attraction that is difficult to resist!
Here is the recipe for a cake that marries western and eastern traditions!

Matcha Bavarois Cake!

INGREDIENTS: For a 21 cm diameter mold (can be adapted to square molds or individual molds)

-Sponge Cake:
Eggs: 3 large
Sugar: 70 g
All purpose flour: 40 g
Matcha powder: 1 tablespoon
Butter (unsalted): 25 g

-Bavarois:
Milk: 200ml
Fresh cream (vegetal): 200 ml
Egg whites: 3
Sugar: 50 g
Gelatin: 5 g
Matcha powder: 1 tablespoon
Water (to dissolve matcha powder): 5 tablespoons
Matcha liqueur (optional, but try and find it or replace with something else according to taste!): a little

-Decoration jelly (nappage):
Matcha powder: 2 tablespoons
Gelatin: 5 g
Sugar: 40 g
Water: 250 ml

Supplementary decoration (optional):
Chestnuts (cooked)
Black beans (cooked)
Candied mint leaves

RECIPE:

-Sponge Cake:
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix matcha powder and sifted flour. Mix in butter by hand (with the tips of your fingers). Add egg yolks and sugar and mix well. Cut and fold in the stiffly beaten egg white.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Let cool completely and trim off to shape of the cake mold.
Line the cake mold with a layer of sponge cake.

-Bavarois:
Soften jelly in cold water or dissolve it depending on type.
Whisk the the egg whites thick and hard with sugar.
Bring the milk and fresh cream to boil.
Switch off fire.
Add matcha powder and matcha liqueur and mix well.
Let cool completely. Add and mix in gelatin.
Fold in egg whites.
Pour the bavarois over the sponge cake and leave in refrigerator overnight.

-Decoration jelly:
Soften gelatin or dissolve in a little water.
In a pan pour in water, matcha powder, sugar and heat to dissolve sugar. Switch off fire and add gelatin. Mix weel.
Wait until it has cooled off completely.
Take cake out of refigerator and pour jelly all over.
Put back in refrigerator and leave it until it has properly settled.

Decorate further with chestnuts, candied mint leaves and black beans.

MATCHA-CAKE-3

That is how it would look once cut.

MATCHA-CAKE-2

The same as an individual cake!

RECOMMENDED RELATED WEBSITES

Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Matcha Bavarois Cake

MATCHA-CAKE-1

Matcha/抹茶, an ingredient readily available here in Shizuoka, opens the door to so many ideas as it can included in almost all cakes.
Moreover its green colour is an extra attraction that is difficult to resist!
Here is the recipe of a cake that marries western and eastern traditions!

Matcha Bavarois Cake!

INGREDIENTS: For a 21 cm diameter mold (can be adapted to square molds or individual molds)

-Sponge Cake:
Eggs: 3 large
Sugar: 70 g
All purpose flour: 40 g
Matcha powder: 1 tablespoon
Butter (unsalted): 25 g

-Bavarois:
Milk: 200ml
Fresh cream (vegetal): 200 ml
Egg whites: 3
Sugar: 50 g
Gelatin: 5 g
Matcha powder: 1 tablespoon
Water (to dissolve matcha powder): 5 tablespoons
Matcha liqueur (optional, but try and find it or replace with something else according to taste!): a little

-Decoration jelly (nappage):
Matcha powder: 2 tablespoons
Gelatin: 5 g
Sugar: 40 g
Water: 250 ml

Supplementary decoration (optional):
Chestnuts (cooked)
Black beans (cooked)
Candied mint leaves

RECIPE:

-Sponge Cake:
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually.
Mix matcha powder and sifted flour. Mix in butter by hand (with the tips of your fingers). Add egg yolks and sugar and mix well. Cut and fold in the stiffly beaten egg white.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed.
Let cool completely and trim off to shape of the cake mold.
Line the cake mold with a layer of sponge cake.

-Bavarois:
Soften jelly in cold water or dissolve it depending on type.
Whisk the the egg whites thick and hard with sugar.
Bring the milk and fresh cream to boil.
Switch off fire.
Add matcha powder and matcha liqueur and mix well.
Let cool completely. Add and mix in gelatin.
Fold in egg whites.
Pour the bavarois over the sponge cake and leave in refrigerator overnight.

-Decoration jelly:
Soften gelatin or dissolve in a little water.
In a pan pour in water, matcha powder, sugar and heat to dissolve sugar. Switch off fire and add gelatin. Mix weel.
Wait until it has cooled off completely.
Take cake out of refigeraor and pour jelly all over.
Put back in refrigerator and leave it until it has properly settled.

Decorate further with chestnuts, candied mint leaves and black beans.

MATCHA-CAKE-3

That is how it would look once cut.

MATCHA-CAKE-2

The same as an individual cake!

RECOMMENDED RELATED SITES:
Bread + Butter
Zoy Zhang
Hungry Neko
Mangantayon
Elinluv Tidbit Corner
Maison de Christina
Chrys Niles
Lexi
Culinary Musings
Eats and Everything
One Frugal Foodie
Bite Me New England
Heather Sweet

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Matcha Tofu Muffins

MATCHA-TOFU-MUFFIN

Tofu and Matcha tea are considered for good reasons as health food here in Japan.
They can also be combinedinto a very European/American style cake: Muffins!

INGREDIENTS: For about 6 muffins

-Tofu (kinu tofu): 150 g (no need to press waterout)
-Egg: 1
-Wheat (use one of your preference): 4 tablespoons
-Cornstarch: 2 tablespoons
-Cream powder: 2 tablespoons
-Sugar: 3 tablespoons
-Matcha tea powder: one and a half tablespoons
-Butter: 15 g
-Baking powder: 1 teaspoon

RECIPE:

-Melt butter inside microwave oven.
Take out and pre-heat oven to 180 degrees Celsius

-Drop all ingredients inside a food processor and process until you obtain a smooth mixture.

-Fill muffin cups with mixture up to nine tenths height.
(Pouring the whole lot in an oiled/buttered pound cake mold is fine, too)

-Bake at 180 degrees Celsius for 25 minutes (Check colour as all ovens have their own “character”)

-Let them cool completely.
If you don’t eat them at once, wrap them in cellophane paper and leave inside refrigerator or in a very dry box.

Best enjoyed with tea? LOL

RECOMMENDED RELATED SITES:
Warren Bobrow
Bread + Butter
5 Star Foodie
Frank Fariello
Elinluv Tidbit Corner
Tokyo Terrace
Maison de Christina
Chrys Niles
Comestilblog
Greedy Girl
Bouchon For 2
Cookiesntea

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Japanese Cuisine/Kaiseki 1: Introduction

KAISEKI-1

I’ve been asked quite a few times to explain and give examples of Kaiseki (Kaiseki Ryōri), a tradional form of Japanese Cuisine.
Here is a mini series that I hope will help friends to at least understand the basics!

Kaiseki (懐石) or kaiseki ryōri (懐石料理) is a traditional multi-course Japanese dinner analogous to Western haute cuisine.

There are basically two kinds of traditional Japanese meal styles called “kaiseki” or “kaiseki ryōri.” The first, where “kaiseki” is written as 会席 (and kaiseki ryōri, 会席料理), referring to the fancy meal served at banquets. The other is written 懐石 or 懐石料理, referring to the simple meal that the host of a chanoyu/tea ceremony gathering serves to the guests, and which is also known as cha-kaiseki (茶懐石).

DISHES
In the present day, kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food. To this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor. Local ingredients are often included as well. Finished dishes are carefully presented on plates that are chosen to enhance both the appearance and the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often with real leaves and flowers, as well as edible garnishes designed to resemble natural plants and animals.

ORDER
Originally, kaiseki comprised a bowl of miso soup and three side dishes. It has since evolved to include an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course, in addition to other dishes at the discretion of the chef.

-Sakizuke: an appetizer similar to the French amuse-bouche.
-Hassun: the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
-Mukozuke: a sliced dish of seasonal sashimi.
-Takiawase: vegetables served with meat, fish or tofu; the ingredients are simmered separately.
-Futamono: a “lidded dish”; typically a soup.
-Yakimono: Broiled seasonal fish.
-Su-zakana: a small dish used to clean the palate, such as vegetables in vinegar.
-Hiyashi-bachi: served only in summer; chilled, lightly-cooked vegetables.
-Naka-choko: another palate-cleanser; may be a light, acidic soup.
-Shiizakana: a substantial dish, such as a hot pot.
-Gohan: a rice dish made with seasonal ingredients.
-Ko no mono: seasonal pickled vegetables.
-Tome-wan: a miso-based or vegetable soup served with rice.
-Mizumono: a seasonal dessert; may be fruit, confection, ice cream, or cake.

KAISEKI-2

CASUAL KAISEKI
The thing which put all menus of Kaiseki in Jubako (a nest of boxes). Shokado-bento falls under this, too.

Kaiseki is often served in ryokan/traditional inns in Japan, but it is also served in small restaurants. Kyoto is well known for its kaiseki.
Shizuoka is also renown for its kaiseki reastaurants thanks to the abundance of natural ingredients all year round.

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Japanese Cake: Matcha Sticks

MATTCHA-STICK-1

Matcha tea, or refined tea powder is quickly becoming popular all over the world.
Now, you don’t have to go all the way to Japan to find some if you live in the States! Just the excellent resource website in Los Angeles called Matcha Source!
(I do not have any interest inthe company, but I thought it deserved to be known!)

Here is another easy recipe for a cake you can use for any occasion or even as a gift:
Matcha Sticks!

INGREDIENTS: For 12 sticks
-Eggs: 2
-Sugar: 50 g
-Honey (liquid9: 20 g
-Butter: 50 g
Flour: 50 g
-Almond Powder: 50 g
-Matcha: 5 g
-Baking Powder: half a teaspoon
-Kuro mame/Black beans (feijao style/boiled): as many as you like”

RECIPE:

-Eggs must be at room temperature. Take them out of the fridge and leave them to attain room temperature if necessary.
Mix flour, almond powder, matcha and baking powder in a bowl.
Melt butter in microwave oven for a minute.

MATTCHA-STICK-2
-In another bowl, beta eggs. Add sugar, honey. Mix well with an electric whisker.

MATTCHA-STICK-3
-Progressively add flour mixture and mix well. Once all the flour has been mixed, add melted butter little by little and mix well.

MATTCHA-STICK-4
-Cover inside of an oven dish with baking paper. Pour the cake mixture in. Add the beans in parrallel rows.
Bake for 20 minutes at 170 degrees Celsius.

MATTCHA-STICK-5
-Once cooked, take out the cake together with the baking paper.
Once completely cooled down, cut and serve.

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Japanese Dessert: Matcha Anko Roll/ Matcha Tea & Sweetmeats Roll Cake

MATCHA-ANKO-ROLL

The “East meets West” expression has been used so many times that it has almost become corny, but this particular (and simple) cake definitely deserves the appellation!
Matcha & Anko Roll Cake:

INGREDIENTS: for 8 cakes/2 sponge sheets baked in 15 cm square mold

-Eggs: 2
-Flour: 30 g
-Sugar: 30 g
-Matcha: 2 small teaspoons
-Anko/Sweetmeats: 15 g x 8=30 g (See Recipe here)

RECIPE:

-In a large bowl, break the eggs and mix the sugar, half at a time. Beat until the mixture turns whitish and fluffy. Only then add 1 tablespoon of water and mix.

-Add tea half at a time and beat it in.

-Place cooking paer inside an oven square mold and pour half of the cake mixture. Bake at 200 degrees Celsius for 8~10 minutes. Repeat with the second half of the cake mixture.

-Take the ckae sheet and its cooking paper out. Turn sheet upside down onto a piece of cellophane paper. Once completely cooled down, take the cooking paper out carefully. Trim the sponge cake and cut into four 5×10 cm pieces (three along and one across).

-Place a ball ofanko in the middle of each piece of sponge cake and “lock/wrap” the sponge cake around the anko. Press the ends togeteher to make sure tey don’t open again. If they keep opening seal ends with syrup.

To be enjoyed with cold or hot green tea!

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Baked Matcha (Green Tea) Cheese Cake

MATCHA-CHEESECAKE

Shizuoka Prefecture, where I live, produces no less than 50% of the national crop of green tea. You can imagine the quality of green tea consumed in homes in our Prefecture!
Matcha, high quality green tea powder has increasingly become popular in cooking not only in Japan, but abroad.
It does make for a beautiful combination with cheese cakes!

Baked Match Cheese Cake!

INGREDIENTS:
-Cream Cheese (Philadelphia style): 250 g
-Sugar: 90 g
-Eggs: 2
-Fresh cream: 100 ml
-Cornstarch: 1 large tablespoon
-Matcha: 1 nad a half large tablespoons

RECIPE:
-Preheat oven to 180 degrees Celsius
Place a sheet of cooking paper inside the cake mold
Bring the cream cheese to room temperature

-Mix softened cream cheese with sugar and mix with a hand mixer. Next add eggs, one at a tim e and mix well.

-Add fresh cream and mix well.
Mix cornstarch and matcha, then sprinkle the mixture in a “rain” over the cheese cake mixture and mix.
Pour the mixture into baking mold.

-Cook at 180 degrees Celsius for 40~50 minutes.
Atfer having cooled the cake completely leave in refrigerator to chill probably before serving.

Easy, isn’t it?

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