Category Archives: Dessert

February 2, 2018 · 11:48 am

Matcha Angel Food Cake with White Bean

 

Matcha Angel Food Cake with White Bean

Matcha Angel Food Cake with White Bean

You can have your cake and eat it too without the guilt or the sugar crash with this healthy recipe that’s packed with 12 egg whites and loaded with proteins from legumes.

Matcha Angel Food Cake with White Bean

By Rina Oh

Servings: 8

Time: 2 hours

Ingredients

  • 12 egg whites
  • 2 tablespoons water
  • 1 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 2 cups confectioners sugar
  • 1 cup cake flour
  • 3 teaspoons Matcha powder
  • 6 cups cooked white beans
  • 1 cup confectioners sugar
  • 2 tablespoons coconut sugar

Directions

  1. Preheat oven to 350°F (180°C).
  2. Using a hand mixer with the balloon whisk attachment, combine egg whites with cream of tartar, water, and vanilla extract and whip for 5 minutes on medium speed until the mixture reaches the soft peak stage. Slowly add small amounts of the confectioners sugar until it’s all incorporated for 1 minute. Increase the speed to medium-high and continue mixing for 3 more minutes. Turn down the speed to medium-low speed and slowly add the cake flour in batches of 2 tablespoons. When the flour is all in, allow the dry flour to blend with egg mixture and increase the speed of mixer again to high speed for 2 minutes.
  3. Transfer batter into a deep dish non stick pan (do not grease the pan). Shake the pan back and forth to even out the surface.
  4. Place pan into oven and bake for 35 minutes or until cake tester comes out clean.
  5. Using a blender combine beans and confectioners sugar and pulse for 1 minute. Increase the speed and blend on high speed for 2 minutes until the mixture is pureed.
  6. Take cake out the oven when it’s finished baking and place on a cooling rack for an hour. Gently remove the cake from the pan and place on a cutting board. Using a cake knife, slice cake horizontally in the middle.
  7. To assemble, place one piece of the cake, with the crust down and soft side up. Spoon half the bean filling onto the first layer of the cake, allow some of the filling to drip off the sides. Place second layer on top with the soft green side up. Repeat the same step. Top cake with coconut sugar.
  8. Divide cake into 8 pieces and serve.

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Filed under Beans and Legumes, Dessert, Dining with Outlaws, Food for Kids, French, High Tea, Hot on the Blog, Korean, Recipes, Vegetarian

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November 14, 2011 · 6:25 pm

Meatless Monday: 10-Minute Rice Pudding with Powdered Chocolate Nibs

I love rice pudding, but usually don’t have the patience to wait for the rice to cook. Then a few years ago I discovered Poha rice at a Bollywood video store. Essentially flattened, raw Indian rice flakes, I brought them home and spent a few weeks contemplating what I was going to do with them. When I ran out of medium grain rice, I had no other choice than to take the plunge. Someone had asked me to make rice pudding that very day, so plucked the Poha rice from out of the pantry and got to work.
I never imagined the rice pudding would result turn into such a creamy and delicious dish. I haven’t gone back to the medium grain rice since.

You can top your rice pudding with cinnamon, chocolate bits, dried fruit or anything else you prefer. I paired mine with some chocolate powdered nibs by sprinkling them on at the very end. Also, a little secret I like to share about Poha rice: you can eat it raw by mixing in water or milk and watching it expand to 4 times its size. It’s great for any type of diet, even raw vegan!

Rina’s 10-Minute Gourmet Rice Pudding with Powdered Chocolate Nibs
Yields 4 Servings

Ingredients
2 cups (500ml) milk
1 teaspoon vanilla extract or ½ vanilla bean, scraped
¼ cup granulated sugar
1 egg
1 cup flattened rice flakes
1 teaspoon powdered chocolate nibs

Directions
Place milk with vanilla and half of the sugar in a saucepot and bring to a boil. Add flattened rice flakes and cook until tender for about 3-4 minutes, stirring frequently.

TIP: Flattened rice cakes cook like instant oatmeal and are great for quick and easy recipes! Try them in a savory application and you’ll be amazed at how fast you can cook up rice!

Place egg in a mixing bowl with the remainder of sugar and whisk until it turns pale yellow and foams. (This is called blanchir in French cooking)

Temper milk and rice mixture into egg and sugar. If you used a vanilla bean, remove before tempering.

TIP: Ladle small portions until the temperature is adjusted and do this slowly. Otherwise your egg will curdle and it won’t look or taste pretty.

When you’re done tempering your egg with milk, return the mixture to the same saucepot and cook at a low heat for about 3-4 minutes until it thickens.

It should look something like this when the pudding is ready.

Get your ramekins ready. Place pudding inside, garnish with cocoa nibs, stir for a few seconds and serve!

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Filed under Dessert, Hot on the Blog, Meatless Mondays, November 2011, Rina's Food2 recipes

November 7, 2011 · 4:46 pm

Meatless Monday: Sweet Potatoes in a Nest

I can’t tell you how nice it is to have sweet and savory snack appropriate for any time of the day. Late morning, early afternoon or night; you’ve got sometimes delicious and easy to munch on. Sweet potatoes are one of my favorite foods. In fact, when I’m back visiting the Korean markets in the colder months, there’s usually a man standing outside smoking sweet potatoes, selling them for a few bucks. It’s not just a vegetable side dish — it’s its own phenomenon to Koreans who like to bake pastries with it.

I thought to bring it up a notch and bake my own mouth-watering version. Boy did it result in a tasty, buttery and satisfying snack. Enjoy it with tea, or indulge in morsel all by itself. Just be warned; you’ll likely find yourself coming back for seconds, and thirds.
Sweet Potatoes in a Nest

Ingredients
1 package of 
Kaitaifi (shredded pastry dough) thawed out
2 sticks butter
2 medium size sweet potatoes, oven roasted
1 cup honey
½ cup sugar
1 cup jujubee, chopped
1 teaspoon cinammon
¼ cup sliced almonds
Butter flavored cooking spray

Directions
Preheat oven to 350 degrees and spray muffin mold.

Mash peeled sweet potatoes using a potato masher. Add sugar, jujubes, honey, cinnamon, and mix well.

With the Kaitaifi (shredded pastry dough), make a nest by taking strips and swirling around, then place inside greased muffin tray. Drizzle about a teaspoon of honey on top of each nest. Scoop a tablespoon of sweet potato mixture inside. Brush all edges with melted butter, lots of butter.

Top with more honey and almonds. Brush with butter on top.

Place in a preheated oven at 350 degrees for about 20-25 minutes until golden brown. Remove, and serve!

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Filed under Dessert, Hot on the Blog, Meatless Mondays, November 2011, Rina's Food2 recipes, Sweet Potato

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