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Recipe: Perfect Rice flour cake of Matcha & white chocolate

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Rice flour cake of Matcha & white chocolate. Matcha – Japanese green tea powder – is characterised by its beautiful and vibrant green colour, like the new green buds The cake still does taste good, however, I don't like this beautiful summer celebration to be so one-dimensional. A more indulging, and certainly more French, version of crepe. This recipe for mochi—a sweet Japanese rice cake—gets a pretty green color from green tea powder.

Rice flour cake of Matcha & white chocolate Sticky Rice Cake with Red Bean PasteOmnivore's Cookbook. We love how light this matcha cake and its accompanying frosting are; it really helps the natural flavors of matcha shine through. Drinking matcha involves adding hot water to this fine, bright green powder and drinking it whole. You can cook Rice flour cake of Matcha & white chocolate using 10 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Rice flour cake of Matcha & white chocolate

  1. You need 60 g of White chocolate containing sugar.
  2. Prepare 50 g of Yoghurt.
  3. Prepare 10 g of Sugar.
  4. You need 1 of Egg.
  5. You need 15 g of Sugar.
  6. It’s 30 g of Rice flour.
  7. Prepare 1/2 tsp of Matcha Powder.
  8. You need 50 g of Nerikiri-dough.
  9. You need of Refer to the recipe of "Dough for Nerikiri-Wagashi".
  10. It’s 1 pinch of Matcha Powder.

Matcha boasts even more health benefits than normal green tea because you are drinking the entire tea leave whole instead of. Matcha is a finely ground green tea powder. Use rice flour for these gluten-free green tea treats! First, let's start with the crepe cake.

Rice flour cake of Matcha & white chocolate instructions

  1. Ingredients.
  2. Prepare the mold. Cover the inside of the mold with a parchment sheet..
  3. Separate an egg into a yolk and a white..
  4. Melt 60g of white chocolate in a double boiler. Add 50g of yoghurt and mix them well..
  5. When the chocolate is melted completely, take it off the heat. Add 1/2 tsp of Matcha and mix them well..
  6. Add 10g of sugar and mix them. Add a yolk and mix them. Put 30g of rice flour and mix them..
  7. Make meringue with white of an egg and 15g of sugar. Put the Matcha batter into the meringue and mix them..
  8. Put it into a mold. Smooth the surface..
  9. Put the mold in a steamer. Put it on chopsticks to make a space under it. Steam it for 15 minutes over a high heat. (Water in the steamer should be boiled when you put the mold.) Unmold and put the cake on something like a toasting net to cool it. During cooling it, cover it with a cloth to keep it moisture..
  10. Divide 50g of Nerikiri dough into 2. Knead a bigger one to make it smooth. (Leave it white.) Colorize a smaller one green with Matcha..
  11. Cut off edges of the cake when it's cool. Cut the cake as you like..
  12. Decorate the cake with Nerikiri dough. Puree white and green Nerikiri dough into mince..
  13. Put it on the cake to decorate. Cover the top of the cake with Nerikiri snowflakes..

This healthy Matcha Cake topped with Matcha Frosting is so fluffy, and sweet, it doesn't taste guilt free, sugar free, high protein, or whole grain at all! I replaced the: • white flour with whole wheat flour + protein powder • canola oil with applesauce • sugar with granulated erythritol + stevia extract. The thing that happens when you buy a big pouch of anko (Japanese sweetened red bean paste) to make strawberry daifuku is that you're likely to run out of rice flour long before you use up all the azuki paste. I assume it keeps for weeks if well wrapped. Whisk the brown rice flour, oat flour, millet flour, sweet rice flour, tapioca starch, xanthan gum, matcha powder, baking powder, and salt in a medium bowl.

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