Green Tea Mousse Cake

Green tea is a type of tea made solely with the leaves of Camellia sinensis that has undergone minimal oxidation during processing.
Is any other food or drink reported to have as many health benefits as green tea? The Chinese have known about the medicinal benefits of green tea since ancient times, using it to treat everything from headaches to depression. And i used to drink green tea for a long time.....
So, today, i've decided to make cakes from green tea.....heehee! Sounds healthy ya!
Powdered green tea used in the Japanese tea ceremony is called "matcha". It is unnecessary to buy the highest-grade tea for this recipe.


I got this recipe from my neighbour,...and i've reduced the sugar and slightly change the ingredients for it. I want a more simple cake and also a more refreshing one,....and my husband dislike too strong flavour of the tea....so i also cut down the green tea powder here. And it turns out just nice!

INGREDIENTS:

A thin layer of sponge cake (i used plain sponge)

~ Cut cake to fit cake rings. Set aside.

INGREDIENTS (Mousse):

1.5 tbsps Gelatine (dissolved in 50ml water)-used double boiling

180ml Milk

70g Castor sugar

10g Green tea powder

1/2 tsp Lemon zest

370ml UHT Whipping cream

METHOD:

~ Double boil gelatine with 50ml water

~ Cook milk, sugar, lemon zest and green tea powder in a saucepan over low fire.

~ Add in gelatine mixture, stir well.

~ In a mixing bowl, whisk whipping cream till stiff.

~ Fold in the green tea mixture into the whisked whipping cream.

~ Gradually mix well the mixture and pour into the cake base tin.

~ Chill till set before serving.
*Garnish with your favourite fruits.

** I used a 4.5" loose base pan. Of course it can be a 9" pan, i just find its cute when its in a smaller size.

** Note that the cake base must be thin (less than 1")

Okay, what to say about the left over cake after cutting for the cake base used here,......

Well.....i just whipped some cream and fold in some blueberry filling for those left overs....heehee!

Yup!...those are the "Blueberry Sandwiches"...haha!...;P

For those who like Green tea, you definitely cannot miss this!!

Nyonya layered kueh

Another nyonya kueh here...heehee! Actually this was requested by my daughter. She named it "Rainbow kueh"....cause of the colours. We used to order this kueh without fail when we are at this nyonya stall, either for breakfast or tea-time, which we did quite often. Yeah...too much of those kueh will bring bad health...due to those santan used. The typical Authentic Nyonya kueh consists alot of coconut milk, and due to health conscious, coconut milk is reduced here.
This is actually called Nyonya kueh Lapis which is porpular during weddings. (During the old days)...



INGREDIENTS:
(A)
340g Wet rice flour...(300g rice flour mix with 30-40ml water, make into a soft dough)
225g Sago flour
1/4 tsp Salt
500ml Coconut milk
355ml water

(B)
425ml Water
380g Sugar
8-10 pcs Pandan leaves

** few drops of colouring (Red, Orange)

METHOD:
~ Mix ingredients (A) till smooth then set aside.
~ Boil ingredients (B) until the sugar dissolved and strain.
~ Pour the hot syrup into the flour mixture, stirring all the time till its well blended.
~ Reserve 150ml mixture and mix with dark orange colouring for the last layer.
~Divide mixture into 3 portions (i used only 2 colours here-red, orange and the plain one)
~ Grease round or square tin (9") then place into the wok with boiling water. Pour in 150ml of mixture for each and steam 6 minutes for each layer until the mixture used up and top with the 150ml mixture with dark orange colour.

** Colour can me adjust to your preference.
** Note that the wet rice flour dough...add water slowly until a soft dough is form.
** Cool completely before cutting

Free Time....

Yeah,...today i have lots of free time...so i spent the whole afternoon in my kitchen. Heehee! And left my daughter playing herself...poor thing!
Luckily the cheese cake i made here is her favourite, that makes me don't feel that guilty for not playing with her.


A recipe from my sister (little kitchen)....she has been making this for me, and i love it so much!
This is the first time i try this out, and its really good! I cut it into small piece and placed them in a paper cup , don't they look nice...heehee!

Okay, the 2nd is the 'Chai Kueh'........

This is one of my favourite kueh. And i've been trying to make this many times.....:P

Too bad... its difficult for me to have a soft and yummy skin. Sigh...:( This is because i've made the skin too thick. I'm so worry that the filling may oozed out so that's why lorr.... Anyway i won't give up...will try very soon ...heehee!

Well....at least it looks nice in this picture i took here...haha! The filling is quite tasty but not the skin larr......For freinds out there who like to try this out....may check out the recipe below...

INGREDIENTS (Dough)

2 tbsp Cornflour

80g Wheat Startch (Tang flour)

130g Tapioca flour

1.5 tbsp Shortening

1.5 cups Boiling water

METHOD:

~ In a mixing bowl, add in wheat starch, pour in boiling water and stir vigorously. Cover with a lid and leave aside for 30 seconds. Add half the shortening and mix into paste.

~ Sift the tapioca flour and cornf;lour, then add in wheat starch paste and remaining shortening and knead into soft dough.

~ Divide the dough into 30g each, then flatten it and wrap up with some filling and seal

~ Arrange it onto a greased trap or greased banana leaf and steam for 7-8 minutes over high heat.

~ When cooked, brush lightly with oil to prevent from sticking to each other.

INGREDIENTS (filling)

500g turnips (shredded)

2 pips minced garlic

2 tbsps minced shallots

2 tbsps minced dried shrimps

1 tsp fish sauce

a dash of pepper

1 tsp sesame oil

1/2 tsp five spice powder

** Stir fry the shallots and garlic until fragnant, then add in dried shrimps

** Add in shredded turnips and stir fry for awhile, then add in all the other ingredients.

** Add alittle water and simmer for 5 mins

** When the turnips is soft enough, then its done

** Cool aside before wrapping