This recipe combines two common elements in Asian desserts -- green tea (matcha) and sweetened red beans. The first time I read this recipe, I knew I had to try it. And eat all of it (cue evil laughter)!
- 3/4 cup minus 1 tablespoon (110 grams) of bread flour
- 2 tablespoons (15 grams) of corn starch
- 1/4 teaspoon of baking powder
- 1/3 cup (60 grams) of milk
- 1/3 cup (60 grams) of vegetable oil
- 1 heaping tablespoon (30 grams) of honey
- 2 1/2 teaspoon of green tea (matcha) powder
- 4 teaspoons of water
- 7 (200 grams) egg whites
- 2/3 cup (110 grams) of sugar
- 1 cup (120 grams) of sweetened red bean
- 1/4 teaspoon of salt
In two batches, add the dry ingredients and wet ingredients to the egg white foam. Fold in gently. Take 1/3 of the batter and add green tea mixture. Mix well. Add sweetened red bean to the remaining 2/3 batter. Mix well. Combine the two mixtures gently, leaving a marbled texture. Bake in 350 degree oven for 25-30 minutes.
The cake is light and oh so pretty. The slight bitterness of green tea and the sweetness of the red bean remind me of desserts from home.
What kind of baking pan? Is it a bar cake or a round cake cut into slices?
ReplyDeleteI used a rectangular pan (approximately 8 x 11). I don't think the shape of the pan should make any difference to the cake.
ReplyDeleteSo it looks like the cake is white and green marbled, but most of the red bean falls to the bottom during baking to form a layer at the bottom. Is that how it's supposed to be?
ReplyDelete~P
I put the red bean batter in the pan first before I added the green tea batter. That's probably why the red bean layer was at the bottom. I think it can be more thoroughly mixed so that red bean pieces are distributed throughout. Blame it on this baker's inexperience.
ReplyDeleteI kind of like the layer at the bottom. Like a lemon bar or something.
ReplyDelete~P