Japanese Green Tea Pound Cake

I recently received an email on the many wonders of Green Tea and as I do have some Green Tea powder sitting in my fridge, whipped up this recipe.

Recipe for Japanese Green Tea Pound Cake

Ingredients :

8 oz Butter/Margarine
8 oz Plain/All Purpose Flour
4 Eggs
6 oz Caster Sugar
2 Tablespoons Japanese Green Tea Powder
1 Teasp. Baking Powder
2 Teasp. Vanilla
A pinch of Salt
60 gm Chocolate Chips or Canned Adzuki (Kidney beans) - Optional

Method :

1. Sift the flour with the baking powder, salt and mix in the green tea powder, set aside.
2. Cream butter/margarine with the caster sugar till light and fluffy.
3. Add in the eggs, one at a time. Add in vanilla.
4. Fold in the flour mixture and mix well. Pour batter into a greased and floured 8 inch square or round baking pan.
5. Bake in preheated oven @ 350 deg.F/180 deg.C for about 45 minutes. Insert skewer in the centre of the cake, till it comes out clean.
Note :
(i) If chocolate chips/Adzuki beans are added, do so after adding in the flour.
(ii) If Adzuki beans are used, discard the syrup, and coat them with a little flour to prevent them from sinking to the bottom of the cake.

Comments

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet. There are many ways of cooking mui choy with pork belly. Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it. This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉 Ingredients 400 gm pork belly cut into bite size 100 gm preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more. Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry. Cut into slices Heat some oil in the wok, fry the mui choy. Add in the ginger slic...

Snow Swallow Dessert ~ 天然野生雪燕

Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees. It's actually a sap drained from the root of the plant and the gum dries as it exudes and is then collected. Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest. One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert ~ 天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts. It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets. This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Read on for the Recipe

No-Frills Recipes ... cooking, baking & excerpts on travel

Search This Blog