Category Archives: CAKES

Matcha Green Tea Cake with White Chocolate Buttercream Frosting


 Prep Time: 30 mins | Cook Time: 40 mins | Yield: 12-18 servings

Ingredients
Cake:
1 cup all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
6 teaspoons matcha green tea powder
1 1/4 cups white sugar
1 cup vegetable oil
3 extra-large eggs
1 cup plain yogurt
1 1/2 teaspoons vanilla extract
White Chocolate Buttercream Frosting: (YIELD 3 ½ cups)
1 cup (2 sticks) unsalted butter, softened
2 cups confectioners’ sugar, sifted
6 ounces white chocolate baking bar, melted and cooled
6 tablespoons heavy whipping cream
1 tablespoon pure vanilla extract
1 (4 oz.) white chocolate baking bar, melted and cooled separately
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour (2) two 9-inch round pans. Set aside.
Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
In a large bowl -beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans. Bake for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
To make Chocolate Buttercream Frosting: In a large bowl, beat the butter, confectioners sugar and green tea at low speed until fluffy. Add in melted and cooled white chocolate, whipping cream and vanilla. Beat on high speed for 4-5 minutes, scraping the bowl with a spatula.
Note: Set 1 ½ cups of the frosting aside, and add 1 tablespoon of the green tea powder if you wish to decorate the top of the cake as shown in the picture.
To assemble and decorate the cake: when the cakes are completely cooled, cut the moundy top of the cakes using a “cake leveler”. Set aside the cut pieces for a later use. Put one layer cake on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of the cake on top, and spread frosting to cover the top and sides of the cake. Place the shaved top pieces of the cakes in a food processor, and process for 15 or more seconds, and pat cover the bottom of the cake all sides. Add green tea powder to the “separated” melted and cooled chocolate and whisk to blend. Pour into a small plastic squeeze bottle and slowly squeeze out chocolate around the edge of the cake, letting them run down unevenly. Place the 1 ½ cups frosting in a decorating bag, and decorate the top of the cake with your preferred decoration style. Refrigerate until ready to serve.
NOTE: The recipe is for a “TWO LAYER” cake only. So you must double the ingredients (except for the 1 4 oz. separated chocolate) if you need to make a four layer one like I did.
TIP: This cake is ridiculously delicious! I made one for a birthday party and got a raving reviews from everybody. So doubling the recipe would not be a bad idea at all.
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Steamed Rice Cakes (Puto)


Prep Time: 10 mins | Cook Time: 17 mins | Yield: 22 puto

Ingredients
2 cups rice flour
2 tablespoons baking powder
¾ cup granulated sugar
½ teaspoon salt
1 cup evaporated milk
1 ¼ cups water
1 extra-large egg
4 tablespoons unsalted butter, melted
Food coloring, optional
Directions
In a large mixing bowl, whisk together the rice flour, baking powder, salt and sugar. Add coconut milk, water, egg and butter, and mix until well combined. Divide batter into 3 or 4 batches if using food coloring. Color each batch with your preferred color with 1 drop if you like lighter color, and 2 drops if you want the puto to be a bit darker. Otherwise pour plain puto mixture into a puto tin molds about ¾ full.
Place rice cakes (puto) in a boiling steamer and steam over medium-high heat for 15 to 17 minutes. Take the cakes out of the steamer and let them cool. Once cooled down, run a knife around the edges and use the knife to lift the cake out of the molds. Repeat the same procedure until finished.
Note: In place of puto molds, you can use small ramekins or small prep bowls or round dipping bowls used for dipping sauce. You can also use a 6-slots muffin pan. With this you will have to use large and deep skillet or frying pan as muffin pan would not fit in the regular steamer.
Enjoy! ^_^