Allergy-Friendly Japanese Green Tea Cake: A Soft, Delicious Treat for Sensitive Diets
Traditional dessert ingredients like milk, eggs, and butter are beloved for their rich flavors and textures. However, for individuals with food sensitivities or allergies, these ingredients can be difficult to digest. The growing prevalence of food allergies, especially among children, has made alternative baking methods, like macrobiotic desserts, more appealing.
For those seeking healthier dessert options, it’s common to assume that using whole wheat flour in recipes will lead to dense, hard textures. However, in Japan, it’s common to blend whole wheat flour with cake flour in a balanced ratio, which preserves nutritional value while ensuring the dessert remains soft and fluffy.
This recipe introduces a soft and moist Japanese-style pound cake made without an oven. Instead of baking, the cake is steamed, which results in a light, smooth texture and a subtle green tea flavor that complements the sweetness of black beans. It’s a delightful treat for those with food sensitivities or anyone looking for a healthier dessert option.
Perfect for beginners, this simple recipe requires mixing the ingredients, ensuring a smooth batter, and then steaming the cake to perfection. A few tips: avoid over-mixing the flour and liquids to ensure the cake remains fluffy.
Ingredients
1. Cake Flour – 100 grams
2. Ingredient A:
– 50 grams fine whole wheat flour
– 2 teaspoons baking powder
– 40 grams Tensai sugar or brown sugar (known for its digestive benefits)
– A pinch of salt
3. Ingredient B:
– 2 teaspoons green tea powder
– 1 ⅓ tablespoons soy milk
4. Ingredient C:
– 2 tablespoons corn syrup (a gentle sweetener that is absorbed slowly)
– 1 tablespoon maple syrup
– 1 tablespoon grape seed oil
– 100 ml soy milk
5. ¼ cup boiled black beans (for texture and added nutrition)
Instructions
1. Sift the cake flour into a mixing bowl. Add Ingredient A and half of the cooked black beans. Use a hand whisk to combine, then set aside.
2. In a separate bowl, whisk together Ingredient C until smooth. Pour this into the flour mixture and combine gently using a rubber spatula—don’t over-mix.
3. In another bowl, mix Ingredient B together and quickly stir into the batter, ensuring the green tea powder is fully incorporated without clumping.
4. Pour the mixture into your desired mold or individual cups. Place them in a steamer over boiling water and steam for 30 minutes.
5. Once the cake is cooked through, remove from heat and allow it to cool. If you’re not consuming it immediately, place the cake on a wire rack to cool completely before storing.
6. Once cooled, wrap the pound cake in clear plastic wrap and refrigerate for up to 3 days. If storing at room temperature, consume within 1-2 days. For a warm treat, simply steam the cake again for 40 seconds after boiling.
This allergy-friendly Japanese green tea cake is the perfect combination of health-conscious ingredients and indulgent flavor. Whether you have food sensitivities or simply want a wholesome dessert, this recipe will leave you feeling satisfied without the guilt.
Sources:
https://cookingwithdog.com/recipe/matcha-mushipan/
https://www.pinterest.com/pin/654359020846628778/
บทความจาก : Fuwafuwa