Passion for matcha
A while ago, Nan bought me some matcha ( Japanese green tea powder). I'd been dying to use them in my desserts...
First, I made matcha panna cotta---it didn't turn out so good. I used Gordon Ramsey's panna cotta recipe from his book, Just Desserts. I don't know why but the texture was too rubbery...and I swear I didn't even tweak the recipe.
Yesterday I had a dinner party at Pin's house and I was entrusted with making desserts. Since I'd been dying to use the matcha, I decide to make this cake here.
Matcha Chiffon cake with Azuki bean and jasmine tea mousse
It was my first time making all the 3 components of the cake- green tea chiffon sponge, azuki bean mousse and jasmine tea mousse
Here is the inside of the cake....
I made the chiffon as I always do..just add a couple of teaspoons of matcha to the water ( I chose to do this instead of adding matcha to the flour). I made azuki bean paste from scratch, which I'm really proud of!!! The Yude Azuki testes really good on its own. Then I used the bean paste to make azuki bean mousse to fill the cake.
The pairing of green tea dessert and azuki bean, I think, is very common in Japanese dessert tradition. I remember having green tea pudding with yude azuki after sukiyaki meal at Akiyoshi....very nostalgic!
I also made jasmine tea mousse to ice the cake. The recipe is from Claire Clark's book-Indulge--which is my favourite book at the moment. The aroma of the jasmine tea was quite strong when having the mousse on its own....but when eating together with the cake, it was overpowered by the green tea aroma. but anyhow, I'm pretty please with the result.
I'm clumsy as always so the side of the cake didn't look so beautiful ... but the taste wasn't compromised at all.
It was a big hit at the party....it tested exactly how I'd liked it to be.--not too sweet with subtle aromas of the teas and bean complementing one another. I'll definitely make this again!
*****On the side note, baby told me that his dad allowed him to go to Japan with me in July already! I'm so so so happy to the point of being over the moon! Nothing could spoil my day even the icing imperfection ( which would normally drive me nuts)
First, I made matcha panna cotta---it didn't turn out so good. I used Gordon Ramsey's panna cotta recipe from his book, Just Desserts. I don't know why but the texture was too rubbery...and I swear I didn't even tweak the recipe.
Yesterday I had a dinner party at Pin's house and I was entrusted with making desserts. Since I'd been dying to use the matcha, I decide to make this cake here.
Matcha Chiffon cake with Azuki bean and jasmine tea mousse
It was my first time making all the 3 components of the cake- green tea chiffon sponge, azuki bean mousse and jasmine tea mousse
Here is the inside of the cake....
I made the chiffon as I always do..just add a couple of teaspoons of matcha to the water ( I chose to do this instead of adding matcha to the flour). I made azuki bean paste from scratch, which I'm really proud of!!! The Yude Azuki testes really good on its own. Then I used the bean paste to make azuki bean mousse to fill the cake.
The pairing of green tea dessert and azuki bean, I think, is very common in Japanese dessert tradition. I remember having green tea pudding with yude azuki after sukiyaki meal at Akiyoshi....very nostalgic!
I also made jasmine tea mousse to ice the cake. The recipe is from Claire Clark's book-Indulge--which is my favourite book at the moment. The aroma of the jasmine tea was quite strong when having the mousse on its own....but when eating together with the cake, it was overpowered by the green tea aroma. but anyhow, I'm pretty please with the result.
I'm clumsy as always so the side of the cake didn't look so beautiful ... but the taste wasn't compromised at all.
It was a big hit at the party....it tested exactly how I'd liked it to be.--not too sweet with subtle aromas of the teas and bean complementing one another. I'll definitely make this again!
*****On the side note, baby told me that his dad allowed him to go to Japan with me in July already! I'm so so so happy to the point of being over the moon! Nothing could spoil my day even the icing imperfection ( which would normally drive me nuts)