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Taiwanese Cream Cheese Castella Cake

This is very soft cake, light cottony and fluffy with a hint of cream cheese in it…delicious just as it is or if you prefer with fresh cream, fruits or jams.

Due to the lock down to keep my mind out of this unreal situation I have been baking lots of cake…and so far this cake is one of the best I have ever baked…even my husband gave 11 out of 10…he liked so much that I already made 3 batches and have send a few cakes to our neighbors/friends.

– What is Taiwanese Castella Cake?

According to the internet Taiwanese Castella cake was originated from Japan, it is the simplest cake made with just a handful of ingredients.

My mom tells me that when castella cake reached Taiwan it was considered a delicacy since most of the sweets/desserts at the time was made using rice flour and sugar, therefore desserts made egg and flour was a real treat.

– Why Taiwanese Castella Cake is different?

Now, Castella cake is a staple in Taiwan, we find people lining up to buy freshly baked cake just out of the oven and cut in front of you…how much fresher can it be?

This cake in spite of just a few ingredients is super light, soft and fluffy…resembling a sponge cake. This cake does not use any rising agent such as baking powder…only the foam produced by the egg white.

– Is it hard to bake Castella cake?

Not at all, once you have the right ratio of ingredients, there is no room for mistake. It is true that you will need a few bowls and more gadgets to wash, but all the efforts are well worth it. Once you get to bake this cake you will be hooked, and many versions can be made using the basic ingredients…any citrus, chocolate, coffee, cheese, carrot, sweet potato and so on…

– Cream cheese in the cake batter?

Yes, the small amount of cream cheese in the cake batter will give this cake a creamier texture with a lightly hint of cheese…

– Did I convince you to try baking Castella cake?

Ingredients:

  • 6 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 120 g cream cheese
  • 70 g vegetable oil (I used sunflower)
  • 70 g milk
  • 1 teaspoon vanilla extract
  • 90 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 95 to 115 g white sugar (depending on your taste)

Method:

Preheat oven at 285oF

In a small bowl melt together the cream cheese and milk over a double boiler. Remove from the heat and set aside.

Place the vegetable oil in a small pan, heat (low) the oil until approximately 85oC to 90oC (185oF to 194oF). Remove the pan from the heat and pour into the sifted cake flour, mix well to form a thick paste.

Add the cream cheese/milk mixture into the flour mixture and stir, then add the egg yolks 3 at the time, mixing well into the batter each time.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form.

Add the sugar slowly into thirds. Whisk until soft peaks form (very important that the egg whites are SOFT PEAKS). Do not over beat, the meringue should be shiny and form soft peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Pour the batter into 2 loaf pans (20 cm x 7 cm or 7 ¾ x 2 ¾ inch) lined with parchment paper.  Tap gently the pan to remove excess of air bubbles.

Place the pan into a tray and fill with approximately 2 cm or ¾ inch of room temperature water and place into the oven.

Bake for 60 to 70 minutes and increase the temperature to 300oF and bake for another 5 minutes.

Remove the pans from the oven and the cake from the pans. Let is sit on a wire rack.

Gently remove the parchment paper and let it cool completely on the wire rack.

Serve at room temperature or cold.

Keep the cake at room temperature for about 3 days and in the refrigerator for up to 7 days, but I guarantee you that it will be gone way before the 3 days.

I hope you enjoy this recipe as much as we do…

– Looking for more light desserts? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Apple Tarte Tatin

This is somehow a combination of caramel apple and apple pie…the slices of apples are covered with caramel and layer on a buttery, tender and flaky crust…absolutely yum!

– Have you ever tried apple tarte tatin?

Well, this is my very first time and I already can tell you that this is my favorite apple dessert…if you like caramel apple and apple pie you just landed on the right recipe.

– What is apple tarte tatin?

Apparently is a French version of apple pie…it is mainly an upside-down tart baked in skillet. You have one layer of crust topped with caramelized apple.

– How easy is to bake an apple tarte tatin?

In my opinion, is much easier than apple pie, since you just need one layer of crust…make the caramel in the skillet, layer the sliced apples (or halves) and top with the crust just before taking to the oven.

Once baked, just make sure to be careful…flip the skillet on a serving plate and voila…done! Delicious as it is or with vanilla ice cream, which I did not have…sniff sniff…but will make sure to have some next time around.

– Are you ready to try this out?

Ingredients:

Crust

  • 50 g butter
  • 20 g sugar
  • ¼ teaspoon salt
  • 120 g all-purpose flour
  • 20 g almond flour
  • 1 large egg

Caramel apple

  • 2 large apples, peeled and sliced into 8 slices each
  • ¼ cup sugar
  • 2 tablespoons butter
  • 1 pinch salt
  • ½ teaspoon vanilla extract
  • 1 tablespoon Bourbon

Method:

In a bowl, add the cold butter, sugar, flour, almond flour, salt and using a pastry blender cut the butter into the flour until the texture resemble coarse cornmeal with butter pieces just like small peas.

Add the egg and mix with a fork just until the dough pulls together.

Wrap the dough in a plastic wrap and place in the refrigerator for 30 minutes.

Preheat the oven to 375oF if using convection oven or to 400oF for regular oven.

In the meantime, place the sugar in an oven proof skillet or cast-iron pan (about 8 inches or 20 cm) and turn the heat to medium high. Watch carefully as the sugar can burn very fast. Once the sugar turns to light brown swirl the pan carefully until the sugar turns amber brown.

Remove the pan from the heat and add the butter. Once the butter melts, add the vanilla extract and Bourbon. Swirl gently and place the slice of apple, arranging them neatly. Place the pan back to the stove and cook for 2-3 minutes. Turn the apples one by one carefully and cook for another 3 minutes.

Remove the skillet from the heat.

Lightly flour the work surface and the dough, then flatten the disk rolling pin by gently tapping the dough a few times from the middle to the top and bottom. Lift the dough and give it a quarter turn. Lightly dust the top of the dough with flour if necessary or the rolling pin, then roll out into a round at approximately 9 inches in diameter.

Place the crust on top of the apples and tuck the pastry inside the skillet.

Bake for 15-20 minutes, until the crust is golden brown.

Let it cool for 5-10 minutes, invert the pan on top of a plate.

Serve warm or room temperature.

– Looking for easy desserts recipe? Ty these out…

Did you know that apples contain pectin? Pectin is used in the making of jam as a thickening agent. Moreover, pectin is a dietary soluble fiber which can help lower cholesterol.

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Almond Cream Muffin

This almond cream muffins are super quick and easy with moist and tender crumb with a hint of the delicate almond flavor.

The combination of cake flour and almond flour make this muffin light and moist with a hint of almond…super delicious with a cup of coffee or tea.

– Looking for an easy and no mess muffin recipe?

This recipe uses one, only one bowl, and it is super, I repeat… super easy to make for breakfast or snack.

– Can I add fruit in it?

Absolutely, you can add berry, such as blueberries, strawberries, frozen or fresh and/or lemon zest…use your imagination.

– No oil muffin?

Yes, instead of oil or butter, this muffin uses the fat from the cream (crema Mexicana).

– Are you ready to try this recipe?

This recipe was slightly adapted from Brechel.

Ingredients:

  • 100 g of cream
  • 1 egg
  • 65 g cake flour
  • 20 g almond flour
  • 4 g baking powder
  • 1 pinch salt
  • ½ teaspoon almond extract
  • Sliced almond for topping

Method:

Preheat oven to 350oF.

In a bowl whisk together the cream, egg, sugar and salt.  Mix until sugar is dissolved.

Sift the cake flour, almond flour and the baking powder into the egg mixture.

Add the almond extract and mix gently, do not over mix.

Scoop into pre-lined paper muffin cups, about 80% to the top.

Sprinkle sliced almonds on the top of each muffin.

Bake for 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out with crumbs.

Transfer the muffins to a cooling rack.

– Looking for more simple baked sweets? Check these out…

Did you know that almond flour is packed in protein? Almond flour also contains vitamins, minerals and it is a great source of fiber as compared to the white flour.

Thank you for visiting Color Your Recipes…have a colorful week!




Light Ciabatta, 78% Hydration

This ciabatta has a super open crumb, it is so light and airy…perfect to dip into an extra virgin olive oil, as your soup companion or as sandwich.

With the present social distancing, for me baking bread has been one of the best therapy, as I twist here and there recipes to see if I can get a better result…and all my friends love it as I tend to send them out very often.

If you are not familiar with ciabatta please look at this post and this one

– Why is this ciabatta so light?

It is so light because has 78% of water in the dough.

– Is the dough very sticky?

Definitely, since 78% it’s water…as the gluten forms less sticky the dough will be. As the ratio of water increases, harder is to handle the dough.

– What is the secret to work with sticky dough?

Wet hands…yes, wetting your hands before handling the dough makes all the difference.

– Is it really a no-knead bread?

Absolutely…only mix well and use two methods, stretch and fold (all four sides) and coil and fold (2 sides).

– Is it hard to achieve such an open crumb?

Yes, just follow the recipe carefully and handle the dough very gently.

In this recipe I added extra steps as compared to the Easy No-Knead Ciabatta and I believe I got a better texture.

– Ready to check on the recipe?

I end up with 3 loaves and gave two to my friends that live in the area…no need to mention that they were so happy as it is so hard to find freshly baked bread now days due to the lock down.

Ingredients for:

2 loaves

  • 530 g bread flour
  • 414 g water
  • 20 g olive oil
  • 8 g salt
  • 3 g yeast

3 loaves

  • 800 g bread flour
  • 624 g water
  • 30 g olive oil
  • 12 g salt
  • 4 g yeast

4 loaves

  • 1100 g bread flour
  • 858 g water
  • 40 g olive oil
  • 17 g salt
  • 5 g yeast

Method:

In a rectangle container with lid, mix the water with yeast.  Stir gently until all the yeast is totally dissolved.

Add in olive oil, salt and flour.  Mix using a Danish dough whisk as the dough will be very wet.

Mix until the dough comes together.

Cover the dough and let it rest for 1 hour in a warm environment.

Using a stretch and fold method, wet your hands and gently pull the dough from one side of the container and fold into the middle of the dough. Do the same on the other three sides of the container, folding always into the middle of the dough.

Once all the sides had been stretched and fold over, flip the dough so the fold in on the bottom of the dough.

Cover and again let it rest in a warm place for 45 minutes to 1 hour.

Once the time is up, perform the same stretch and fold (all for sides of the container and tuck the fold on the bottom again). Cover and let it rest in a warm place for another 45 minutes to 1 hour.

Next we will be using the coil and fold method. Wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.

Let it rest for 45 minutes and repeat the method of fold/coil. Cover and let it rest in a warm place for 45 minutes to 1 hr. The dough will be very giggling…

Sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the top of dough and loose the bottom with the help of dough scraper.

Cut into 3 pieces, and gently place them on a parchment paper lined cookie sheet.  Sprinkle more flour on the top to avoid sticking. Cover and let it rest for approximately 1 to 1 ½ hour.

In the meantime, preheat the oven to 450oF with an empty pan on the bottom of the oven and boil approximately 1 to ½ cup of water.

Spray the dough with a little water, then place the dough into the oven and carefully add the boiling water on the empty pan to create steam. Close the oven door and bake for 15 minutes at 450oF.

For the first 10 minutes, spray a little water in the oven every 5 minutes. After the 15 minutes, remove the water in the oven and lower the temperature to 425oF and bake for another 15 minutes.

Turn the oven off and leave the oven door ajar for 10 minutes.

Remove the ciabatta from the oven and let it cool completely on a wire rack.

Ready to be picked up…

– Looking for more bread recipes? Check these out…

Thank you for visiting Color Your Recipes…have a colorful week!




Egg Tart

Have you ever had these little gems? Each bite comes with a slightly sweet flaky crust with a creamy egg custard…so good!

– Before the post…a few words regarding today’s situation.

During this uncertain time, I still want to keep my blog on… cooking/baking is a therapy for me.  I have been sharing bread and even meals with friends and neighbors. This is the time where compassion and kindness are the greatest human emotion.

As we are all living the unthinkable, I wish you all faith, courage, patience and love…may this situation be over soon.

– Back to the post…

I still remember when my son was about 1 year and we were in a local dim sum…he loved these egg tarts…but only the custard…he would spoon all the egg custard and leave us the crust…similar to what he did with the Oreo cookies. One day I found all the Oreo cookies in the jar without the cream and all of chocolate wafer cookies had his teeth marks…

– Where are these egg tart originated?

Apparently, these are a lighter version from the Portuguese egg tart (pastel de nata) and were introduced to Hong Kong and Macau by the Portuguese colonizers.

In my opinion the Portuguese tarts custard are denser and milkier as compared to the Chinese one, which has less milk and are shinier.

– Where can I find these egg tarts?

They are usually found in Chinese bakeries and dim sum…and best when served warm.

– Is it a lot of work to make these egg tarts?

For the longest time I want to make these egg tarts but the thought of molding each tart by hand individually was too intimidating…until this past Saturday when nothing was planned, and I decided to work on it…

To my surprised it was a piece of cake…and not as laborious as I thought…making the crust was easy, molding it too a bit of time since it had to be done one by one, and the egg custard was super, I repeat super easy.

– How can I store the leftover egg tarts?

You can store them in the refrigerator and use a toaster oven or an air-fryer to warm them since they are better when served warm.

– Are you ready to try?

This recipe was inspired by Kathrine Kwa YouTube video  with minor adjustments.

Ingredients:

Crust dough

  • 100 g butter, slightly softened
  • 30 g sugar
  • 1 large egg
  • 200 g all-purpose flour

Egg custard

  • 4 large eggs, I used extra large eggs
  • 250 ml boiling water
  • 100 g sugar
  • 1 teaspoon vanilla extract
  • 100 ml milk

Method:

Crust dough

Using a hand mixer, soften the butter until creamy, add the sugar and continue to mix, stopping occasionally and scrap the sides of the bowl.

Gently whisk the egg and add to the butter mixture, half at the time until creamed mixture.

Slowly add the sieved flour into the creamed mixture and use a spatula to mix until resembles a coarse crumble.

Using your hands put together the coarse crumble into a ball. Wrap the dough with plastic film and refrigerate for approximately 30 minutes.

In the meantime, make the egg custard.

Egg custard

Dissolve the sugar into the hot water, mix well until all the sugar is dissolved. And set aside until cool to room temperature.

Whisk eggs gently, add the milk and vanilla extract. Pour the sugar water to the egg mixture and stir it. To avoid bubbles do not whisk vigorously.

Strain the egg mixture to a very fine mesh strainer.

Assembly

Preheat oven to 300oF.

Remove the crust dough from the refrigerator and using a roller pin flat the dough to approximately 2 mm (⅛ in).

Cut dough with a cookie cutter that is just a bit larger than your tart tin in size. Line dough in the middle of tart tins, one by one.

Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Alternatively, you can weight approximately 25-28 g of the of the dough, make a ball and place in the center of the tart tins and with your thumbs press until the dough covers the tin like the method describe above.

Use a fork and poke holes the bottom of the dough. Pour the egg mix into the tart shells and bake for 15 minutes, or until the edges of the tarts are lightly browned. Turn the oven temperature down to 275oF and continue to bake for another 10 minutes. Keep an eye on the tarts and once the egg custard starts to puff up, open a little the oven door to avoid the custard to over bake.

To make sure the egg custard is done, poke a toothpick at the center of the tart and if the toothpick standstill, the tarts are done.

Remove form the oven and let cool on the wire rack.

Serve warm.

– Care for more dessert recipes? Check on these…

Thank you for visiting Color Your Recipes…have a colorful week!




Taro Swiss Cake Roll

This simple Swiss roll cake loaded with creamy, sweet and nutty taro filling is amazingly delicious. The soft and cottony cake layer with the purple cream is just heaven…

As mentioned on my previous post…here I am with another taro post, this time taro was made into a creamy and rich filling for Swiss roll cake.

If you are interested in learning more about taro root, please check my previous post

– Why this cake is different?

Yes, you read it right, the filling of this cake is made with taro…taro can be used in savory or sweet dish, it is super versatile and packed with healthy elements in it.

– Can I find this kind of cake in Asian bakeries?

Yes, again, you can find taro filled cake (birthday cake) with layers of taro cream in between cake. They even decorate the cake in purple so you are aware of its flavor.

– Ready to try this unique taro filling?

Ingredients:

Taro filling

  • 500 g taro cut into small cubes of approximately ½ in
  • 1 can low fat coconut milk
  • 60 g sugar or more if you prefer a bit sweeter

Cake Roll

  • 3 eggs
  • 35 g vegetable oil (I used sunflower)
  • 30 g milk
  • 1 teaspoon vanilla extract
  • 60 g cake flour
  • 1 pinch salt
  • 6 g white vinegar
  • 60 g sugar

Method:

Taro filling

In a medium pot add the taro and the coconut milk. Cook under medium heat for approximately 10 minutes.

Add the sugar and stir gently. Cook for another 5 to 10 minutes. At this point the taro will be soft and breaking/melting into the coconut milk.

If you like with little pieces of taro, remove from the heat and let it cool. If you like creamier, let it cook a couple more minutes and mashed the remaining pieces of taro into the cream.

Let the taro cream cool completely and store in the refrigerator.

Cake Roll

Preheat oven at 275oF.  Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt., and set aside.

In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 15-18 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

Flip the cake to another piece of parchment paper of silicone mat.

Peel the parchment paper from the cake and roll it. Let the cake cool.

Unroll the cake and spread a thin layer of the cooled taro filling. Roll back and wrap tightly with a plastic wrap.

Place the cake roll in the refrigerator for a couple of hours before serving.

– If you like this Swiss cake roll, you might want to look at these dessert recipes…

Thank you for visiting Color Your Recipes…have a colorful week!




No-Knead Kalamata Olive Ciabatta

This ciabatta has a slightly crispy crust and chewy crumb with all size of holes and loaded with Kalamata olive…delicious for sandwich or just dipped in olive oil.

My husband loves olives, all kind of olive, so when I made this bread he was is awe…and now this is his favorite bread…

his simple and easy no-knead ciabatta uses an overnight poolish, so you need to plan ahead…but after this first step there is not other trick…indeed super simple and easy.

– What is ciabatta?

Ciabatta is Italian means “slipper”, meaning that the bread is so running that has a shape of slipper…mainly flat.

– No-knead ciabatta?

Yes, like all the other no-knead bread, ciabatta can be made using the same method.

– What is poolish?

Poolish is a starter or pre-dough which is made of 100% hydration (equal parts of water and flour by weight) and a pinch of yeast. Allow the poolish to develop for about 12 to 16 hours depending of the room temperature.

– Are you ready to try this recipe?

Ingredients:

Poolish

  • 100 g water
  • 100 g bread flour
  • 1 pinch of yeast

Final Dough

  • 325 g water
  • 15 g olive oil
  • 5 g salt
  • 2 g yeast
  • 100 g whole wheat flour
  • 300 g bread flour
  • 150 g Kalamata olive drained and sliced

Method:

Poolish

The night or late afternoon before, in a medium/large bowl dissolve the yeast into the water and add the flour. Mix well and cover. Let the poolish ferment at room temperature for 12-16 hours.

Once the poolish has lots and lots of bubbles and started to collapse on the top and smell sweet, it is time to start the bread.

Final Dough

Measure and add the water and pour into the poolish.  Mix gently to loosen the poolish up. Add the, olive oil, flours, yeast and salt.

Mix it up with a Danish dough whisk or with a fork. Mix until the dough comes together. Go around the bowl (rotating approximately ¼ every time) using a stretch and fold method for 10 times.

Place the dough onto a rectangle container with lid and let the dough rest for 1 hour.

Fold in the sliced Kalamata olives using the stretch and fold method until the olives are evenly spread into the dough (4 times). Cover the dough and let it rest for 30 minutes.

Use the coil and fold method, 4 times and tuck the end of the dough down. Cover the dough and rest for 30 minutes.

Repeat the process for another 2 times. Resting for 45 minutes in between.

After the last dough resting, 40 to 45 minutes, sprinkle flour on the counter and on top of the dough.

Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 2 pieces and place them on a flour couch. Do not worry about its shape. Sprinkle more flour on the top if necessary, to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime, preheat the oven to 450oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450oF. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425oF and bake for another 5 minutes.

Remove from the oven and let it cool completely on a wire rack.

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– If you enjoy this simple and easy recipe of no-knead bread, you might want to look at these…

Did you know that olive is a fruit? Kalamata olives were originally from Greece and in now days these olives grow in United States and Australia. Olives are considered healthy, as they are a good source of fiber and vitamins.

Thank you for visiting Color Your Recipes…have a colorful week!




Kabocha no Nimono

This is a super easy side dish that can be served cold or warm, not to mention that is healthy and loaded with vitamin A and dietary fiber.

My parents had a lot of Japanese influence when growing up as Taiwan was dominated by Japan.  In Brazil, we grew up eating a variety of Taiwanese, Japanese and Brazilian food and most of the time I did not even know the name of the dishes. This recipe of kabocha no Nimono, meaning boiled or simmered kabocha was one of them.

Kabocha is one of my favorite pumpkin and besides, making soup, air-fry, roast, in bread dough, I love the no Nimono recipe as it is very practical.

If you get to try this simple and easy recipe please be careful when cutting the kabocha. Somehow, they are hardy and very hard to cut as compared to the other pumpkins. And yes, you can eat the skin…

– What is kabocha?

Kabocha is a Japanese pumpkin, and its texture is denser than the other species. It carries a sweet touch., and the flesh is dark orange.

– That is no Nimono?

“no Nimono” in Japanese means simmered…and is a classic Japanese dish. The pieces of kabocha are simmered in a broth that is savory and sweet. And they taste better when it’s made ahead and stored in the broth for a while, so each piece is loaded with the broth flavor.

The kabocha has a very distinctive texture as compared to the other pumpkins, once cooked is very creamy and rich despite of the hard texture when raw.

– Are you ready to try this very simple and yet so tasty kabocha?

Like all the recipes I share, it is up to you to add a bit more of salt or sugar, it all depends of your liking so please feel free to experiment.

Ingredients:

  • 1 medium kabocha, a little more the 1 kg (2 lbs)
  • 500 ml of water
  • 4 tablespoons light soy sauce
  • 4 tablespoons sugar (if you like sweeter, add 1 extra tablespoon)
  • 5 tablespoons sake
  • 5 tablespoons mirin

Method:

Wash the kabocha by scrubbing the skin. Cut into approximately 3-4 cm (1.5 inch).

In am medium pan add the kabocha, and all the listed ingredients. Bring to boil and lower the heat to a simmer, leaving the lid slightly ajar (to let the steam escape).

Simmer until the kabocha softened, approximately 20-25 minutes. Remove from the heat.

Cover and let the kabocha sit in the broth until cool.

Place in the refrigerator once cool.

Serve cold or reheat to serve.

– Looking for more pumpkin recipes? Check these out…

Did you know that kabocha, like all the pumpkins are a rich source of vitamin A and C? Not only has low-calorie, the kabocha squash is rich in iron, vitamin B, beta-carotene, copper, magnesium, many antioxidants, also contain dietary fiber.

Thank you for visiting Color Your Recipes…have a colorful week!




Blueberry Cream Cake

This cake is super light and fluffy, each bite is loaded with fresh creamy whipped cream with a hint of vanilla and lots of fresh blueberries…perfect at any occasion.

The weather has been cold, yes, even here in California, and I should be baking kind of comfort desserts, not summer look deserts, but I could not resist when I saw fresh blueberries at the store…I did not want to change the “state” of the blueberries from fresh.

– Did you know that blueberries are available year-round?

Although in US, the season of blueberries are during summer time, you can find them year-round during our winter in the store imported from South America, where it is summer.

– Why this blueberry cream cake is so good?

Every bite reminds you of summer, loaded with creamy light whipped cream and lots of fresh blueberries in between layers of soft and fluffy vanilla cake.

– Can I use different berries?

Absolutely, strawberries, raspberries, blackberries…even peach, nectarine…or a mix of berries…pretty much any fruit that is not “watery”.

– Can I make this cake in advance?

My suggestion is to bake the cake in advance (up to 3 days, and store in the refrigerator) and assemble with whipped cream and fresh fruit on the day you want to serve.

Ingredients:

Cake

  • 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon vanilla extract
  • 80 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 65 g sugar

Whipped Cream

  • 1 cup heavy cream, super cold
  • ½ teaspoon vanilla extract
  • 15 g sugar

Fresh blueberries

Method:

Preheat oven at 325oF

Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.

Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Scoop the batter into paper lined cups about ⅔ way full.  Tap gently the cups (or tray) to remove air bubbles.

Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.

Remove pan from the oven and carefully place the cake on a wire rack to cool completely.

In the meantime, make the whipped cream by placing the cold heavy cream in a cold bowl. I often put my bowl into an ice water bath. Add the vanilla extract and sugar and whip on medium-high speed until lots of air are incorporated into the cream.

Whip until the cream achieve soft peak to medium peaks, check constantly by stopping the mixer so the cream does not over mix.

Once the cake is completely cool, horizontally cut the cake in half. Remove the top part of the cake and set aside.

Layer a generous portion of whipped cream on the cake and a top with a layer of fresh blueberries. Top the blueberries with another layer of whipped cream and gently layer the cake.

Cover the whole cake with whipped cream and garnish with blueberries as you desire.

Refrigerate the cake for a couple of hours before serving…serve cold.

– Looking for more cake recipes?  Check these out…

Did you know that blueberries are loaded with vitamin C? Not only blueberries are low in calories, they are considered one of the richest in antioxidants content. Since blueberries can be found year-round make sure to add these little gems into your diet.

Thank you for visiting Color Your Recipes…have a colorful week!




Purple Daikon Radish Salad

The salad with this beautiful and colorful radish is super easy, you just need a few ingredients for this crispy and refreshing salad.

I hope you all had a nice and fun Thanksgiving with your loved ones…after so many days of eating this super simple and easy salad using purple daikon radish is perfect as a side dish…refreshing and crisp…and I bet you have all the ingredients in your kitchen!

– Have you ever seen the purple daikon radish?

I pick it up when browsing at our local farmer’s market.

– What is daikon radish?

Daikon radish is very popular in Asia, it is normally white and long like carrot. Daikon radish are mild in taste when compared to the red radishes. They are crisp and taste peppery like the red radish with a hint of sweetness.

– How daikon radish is used in Asian dishes?

Daikon can be pickled and cooked in Asian dishes.  When pickled they are used as side dishes. Daikon can be added to soups and stews.

– When it is best time to buy daikon radish?

Although you can find daikon radish year-round at the grocery, it is believed that have a nicer and sweeter flavor during fall and winter seasons.  I remember my mom, up to this day always emphasizing how tasty are daikons during winter.

– How to pick daikon radish?

Daikon varies in size and color, as the Korean daikon are rounded as compared to the Japanese/Chinese ones. You should pick the ones that are firm, smooth skin and heavy.

– Can I eat the leaves from daikon radish?

Absolutely, all the leaves from the radish family are edible. As a matter of fact my purple daikon radishes came with leaves (forgot to take picture). After washing very well, cut into small pieces and sauté with garlic.

– Are you ready to try this beautiful color daikon?

Ingredients:

  • Purple daikon radish
  • Olive oil
  • Apple cider vinegar
  • Salt and pepper

Method:

Wash and peel the daikon.

Slice the daikon very thinly, using a mandolin or a sharp knife.

Place all the sliced daikon in a bowl, drizzle with olive oil, apple cider vinegar, salt and pepper to taste.

Toss until all the slices of daikon is coated with the mixture of olive oil and apple cider vinegar.

Ready to serve.

– Looking so more simple and easy side dishes?

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Did you know that daikon is super rich in vitamin C? Daikon radish are low in calories and high in fiber, therefore it might promote weight loss. Due to the nutrients in daikon such as calcium, magnesium, potassium and copper, it is believed that consuming daikon may protect against chronic diseases such as cancer, diabetes, heart disease and neurodegenerative diseases.

Thank you for visiting Color Your Recipes…have a colorful week!