What do we do during Christmas? A little something to lighten the mood for everyone. Christmas doesn’t feel complete without a cake after all. Nothing beats the pleasure of having a Christmas cake.
Can you imagine these unique and fabulous ideas designed by a little girl ~ Zhi Qing !
As a little girl of 13, she could attempt to bake a matcha cake. The cake turned out better than I expected. To my amazement, she knows how to spice them up with fruits and other sweet additives. Watching her bake in the kitchen, brought me so much happiness.
Today recipe : Matcha red bean cheesecake
This Matcha red bean cheesecake has a light soft texture with a hint of matcha flavour, some cream cheese mixture and red bean paste filling in between. The cake matures and tastes even better the next day.
Not only do the flavour of the matcha and red bean are a match made in heaven, but the combination of the red beans and black glutinous rice plus cream cheese textures is just pure joy in your mouth!
Aren’t these the cutest most creative Christmas cakes ?!
Notes :
Matcha is a kind of green tea that is in a powdered form, traditionally used for the Japanese tea ceremony, and it is different from regular green tea leaves. Matcha tastes rather strong and bitter by itself, but its refreshing flavor goes very well with dairy and sugar. It is an excellent complement to baked goods especially, leaving no bitterness but a nice fragrance.
Ingredients :
8” round cake pan. Line with parchment paper
Cake batter
5 egg yolks
1/4 cup sugar
80ml milk
100ml corn oil
1 tbsp green tea powder
2 tbsp boiling water
150g plain flour
2 tbsp corn starch
Meringue
5 egg whites
50g caster sugar
Filling :
Red Bean Paste
80g red bean
160g black glutinous rice
1000ml water ( top up if needed)
60g sugar (add more if needed)
Cream cheese mixture
250g cream cheese
2 egg yolks
40g caster sugar
3 tsp gelatine powder
60ml water
300g whipping cream
Cake decoration
Optional toppings:
Strawberries, whipping cream, chocolate chips, fruits of your choice, matcha powder, etc...
Method :
Cake batter
Preheat oven to 140 C
Whisk 5 egg yolks. Gradually add in 1/4 cup sugar.
Combine 1 tbsp matcha powder and 2 tbsp boiling water together
Once combined, fold the matcha mixture into the egg mixture.
Add in 80ml milk, 100 corn oil, 150 plain four and 2 tbsp corn starch. Set aside
Meringue
Beat the 5 egg whites using hand-held mixer. Gradually add in 50g sugar, beat into stiff peaks.
Place some beaten egg white into the cake batter and mix together. Pour the batter into the rest of the egg whites and mix together using folding techniques. You don’t want to over-mix or under mix.
( If you over mix, the cake will not rise. If you under-mix, your cake will be uneven )
Pour the batter into the baking pan.
Bake 140c for 50 minutes. increase the tempreture to 160C for another 10 minutes.
Remove cake from oven, immediately invert it onto wire rack. Let the cake cool completely before leveling.
Filling
Red Bean Paste
Soak 80g red bean overnight before using. Drain the bean from the bean water. Add in 160g black glutinous rice and boil with 1000ml water (top up if needed) till soften for about 2 hours. Stir in 60ml sugar till entire mixture turned into a soften paste for about 15 minutes on low heat
Let cool before stacking with the cake
(The red bean paste can be done overnight and kept for one week in the refrigerator)
Cream cheese filling
Beat 250g cream cheese using hand-held mixer until soft and smooth.
Combine 3 tsp gelatin powder and 60ml water, set aside for 10 minutes. Melt over double boil water. Add into cream cheese mixture.
Whisk 2 egg yolks and 40g sugar over double boil water. Add into cream cheese mixture.
Whisk 300g whipping cream on high speed till stiff peaks are formed. Add into cream cheese mixture. Set aside.
Stacked three layers of matcha cake filled with a layer of cream cheese mixture and a layer of sweetened red bean paste.
Chill overnight.
Cake decoration
Optional toppings:
Strawberries, whipping cream, chocolate chips, fruits of your choice, matcha powder, etc…
Comments