Wednesday, July 29, 2020

Coffee Cake Roll


Coffee cake roll
makes one roll

30g oil
50g water
10g instant coffee powder
60g cake flour
3 egg
50g sugar

1. Line baking sheet and preheat oven at 350F.
2. Warm oil to 70C (158F).
3. Sift in cake flour and whisk to combine.
4. In a separate bowl, dissolve instant coffee powder in water. Whisk into oil/flour.
5. Whisk in yolk until combined and lump free.
6. In another bowl, beat whites while adding sugar in increments to medium peaks.
7. Fold whites to yolk mixture gradually.
8. Pour onto pan and spread evenly.
9. Tap gently to release any large air bubbles.
10. Bake at 330F for 10 minutes. Lower to 300F and continue to bake for 5 minutes.
11. Slide to rack to cool. Place a clean parchment paper over to prevent over drying.
12. Once is cool enough to touch, flip and peel off parchment paper.
13. Optional: trim off edges. On a short end, trim at a 45 degree angle. This will help with rolling/ sealing.
14. Spread a thin layer of cream. Roll and wrap to chill.
15. Chill for 1-2 hours before cutting.

Coffee kahlua cream:
25g powdered sugar
5g instant coffee powder
100g whipped cream
1 tsp kahlua

Beat ingredients together to firm peaks.

I love coffee flavored desserts! The aroma and bitterness of coffee complement and balance well with sweets.

The texture, flavor and sweetness are on point for this one. I added walnuts in the cream prior to rolling, and they added such a lovely crunchy texture and a nutty roasted flavor. 

This is definitely a winning flavor combo - coffee, kahlua and walnuts!

Taste: 5 stars out of 5
Texture: 5 stars out of 5

Muah Chee (Mochi)

A quick snack that takes less than 5 minutes to put together from start to finish. The soft chewy mochi coated with crunchy sugar topping is so delicious and fun to eat. I can easily eat the whole plate myself.

Muah Chee
recipe adapted from Buttermilk Pantry
makes 2 servings

65g glutinous rice flour
8g (1 Tbsp) tapioca starch
110g water
3g sesame oil
4g regular oil

90g peanuts, finely crushed
40g sugar
2 Tbsp black sesame powder
sea salt (skip if using salted peanuts)

1. Mix all mochi ingredients until thoroughly combined and smooth.
2. Microwave for 1 minute. Mix. Microwave for another minute.
3. Let cool slightly and drop into coating.
4. Using oiled chopsticks and scissors, cut mochi into bite size and toss in coating.
5. Enjoy!

The mochi and coating ingredients are very flexible and customizable. I subbed oolong tea for water in the mochi dough and added black sesame powder to the coating the second time around. The subtle changes make this snack very fun to make and eat.

Taste: 5 stars out of 5
Texture: 5 stars out of 5

Monday, June 15, 2020

Matcha Coconut Mochi Cake [Revisited]

I've made this matcha coconut mochi cake for a a couple potlucks now. The full recipe makes a 9 x 13" pan, and it's great for cutting into squares and sharing!

Since I have some left over evaporated milk from making egg tarts and coconut milk from black glutinous rice pudding, the first thing that came to my mind are these matcha mochi cake squares. The recipe is easily halved and baked into a 8 x 8" square pan.

Find recipe here.

Only difference I made this time is lowered from 130g sugar to 80g (40g white + 40g coconut sugar). Next time, I will definitely double the matcha to 2 Tbsp (20g).