Matcha Cake with Sesame Frosting

I fell in love with the Matcha-Black Sesame Frosting when my father scooped
both those flavours into the same bowl at a dinner buffet in Hokkaido. Have I told you how delicious Hokkaido ice cream is??? It was so good that I even ate it for breakfast hahahaha.

Anyway, the combination is so amazing, it definitely needed to be translated into a cake form.

Y’s birthday was today and tadah, no surprise that he loved matcha (everyone does) so it was a perfect opportunity to use the matcha and black sesame that I brought back from Japan.

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At first, I was going to follow mynameisyeh’s recipe to the T but the cake didn’t seem very nice to eat. It looked pretty but there’s more to cakes than appearances right? (as with everything, I hope)

So I was basically free styling a matcha cake and hoping that everything would turn out good, especially since it was someone else’s birthday cake.

I figured buttercream could be replaced with yogurt, since the purpose of both ingredients was the same, which was to make the cake moist. In addition, I replaced the boiling water with boiling milk to add more taste to the cake. Lastly, the directions in the original recipes were so vague, I had to come up with my own way of making the cake, with past experience of course.

So I present with you my Matcha Cake with Black Sesame Frosting ๐Ÿ™‚

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Makes 3 layers of 6 inch round cake or 2 layers of 9 inch round cake

Ingredients
2 1/2 cup plain flour
1 cup caster sugar
4 tbsp matcha
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
2 large eggs
1 cup yogurt
1/2 cup vegetable oil
3/4 cup boiling milk
4 tbsp black sesame, toasted
2 cups butter
1/2 cup icing sugar

Directions
1. Preheat oven to 170 degrees Celsius
2. Line a 6 inch round tin with baking paper
3. Sift plain flour, baking soda, baking powder and matcha powder together. Mix in salt.
4. Using a paddle attachment, beat sugar and oil until smooth and well-mixed
5. Add yogurt and continue beating for 1 minute
6. Add in eggs one by one until well-mixed
7. Using a spatula, fold the wet ingredients into the dry ingredients
8. Fold in the boiling milk
9. Pour batter into lined baking tin (divide batter into 2 / 3 batches depending on tin size) and bake
10. Check for doneness at 25 minute mark
11. Beat black sesame, butter and icing sugar together, adjust icing sugar according to desired sweetness
12. Frost the cake and enjoy!

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Focaccia Bread

Sorry for the really really long hiatus ): My family is without a helper right now so I’ve been busy doing house chores and cooking the meals. It’s been super tiring cooking most of the meals and running around, so much so that I can see why being a housewife is a legit job all by itself. Hats off to all stay home moms!! On the bright side, I’ve been learning chinese cooking from my mother and trying out new recipes! I now pride myself in ‘marriage worthy veggies’, knowing how to stir fry my chinese vegetables and turning purple cabbage edible. More on my veggies later ๐Ÿ™‚

Also my 21st birthday just passed so I was a bit busy preparing my food for my party. It was a two day baking fiesta, consisting of carrot cake, lemon cake, earl grey tea cake, chocolate chip cookies and pizza. Decided to treat my friends to all my home baked stuff to show my appreciation for their wonderful presence in my life :))

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Thank God for my mother and D for being kitchen assistants ๐Ÿ™‚ Also, D came up with a super awesome drink combination of sprite, lemon and mint. Try it out if you need respite on a sweltering hot day (which means tomorrow).

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Anyway!
Today’s post is on anย amazing focaccia bread that I made for my family for lunch.ย I was a bit fearful and skeptical about how it would turn out because I never ever had affinity with bread making. But this bread is soft and pillowy. Topping it off with roasted garlic and onions made it perfect ๐Ÿ™‚ Can’t wait to make this more often just that I’m not really in the mood of cleaning up ten million baking equipment right now hahah but do try this out if you love bread and have lots of time to spare, waiting for bread to rise. It’s worth the wait.

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Focaccia Bread
from Epicurious
40cm x 30cm focaccia bread

Ingredients
350ml cold water
20g instant dry yeast
625g plain flour
13g salt
70ml olive oil, plus extra for greasing

Directions
1. Place all ingredients in the bowl of your stand mixer.
2. With a dough hook, knead for 5 minutes. Turn up the speed by 1 level and kneed for another 10 minutes until dough is smooth.
3. Transfer dough into a lightly greased mixing dough and cover loosely with a cling wrap. Wait for the dough to double, approximately for 1 hour.
4. Turn out dough onto lightly floured surface. Punch down and flatten onto lightly greased baking tray. Spread till approximately 40cm x 30cm, not taller than 1/2 inch.
5. Brush with olive oil and proof for another 15 minutes.
6. Place desired toppings on dough and proof for another 20 minutes.
7. Bake at 210 degrees Celsius for 15 minutes.
8. Remove from oven and brush with olive oil. Cool before serving.

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Apple Crumble Overnight Oats

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Always wanted to share my overnight oats recipe here because it’s one of my go-to recipes for a lazy breakfast when I get sick of eating bread. I’m always eating my peanut butter bread in lectures which got really boring, so at one point, I started bringing my overnight oats in a small flask to school. But it’s a bit difficult to multitask eating oats with writing notes, so I gave up on that and reverted back to peanut butter bread. On a side note, the amount of peanut butter I consume scares me.

Even though I stopped bringing my oats to school, I never stopped making them at home for my weekends. I always have green apple and ground cinnamon at home, and can never say no to apple crumble so tadah, apple crumble overnight oats ๐Ÿ™‚

I made these for my Swiss friends when they came to stay in Singapore in June and they looooved it. So I’m sure you’ll love it too. And even if you don’t like apple and cinnamon, you can always play around with the flavours and add weird things to the oats. Just stick by the yogurt, milk and oats ratio for everything you do and you’ll be fine.

Oh, and don’t try adding milo. Looks like diarrhoea and doesn’t taste fantastic. Don’t say I didn’t warn you.

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Ingredients
1/2 cup rolled oats
1/2 cup plain yogurt
1/2 cup fresh milk
2 tbsp chia seeds
1/2 grated green apple
cinnamon
1 tbsp flax seed powder
Granola

Directions
1. Mix rolled oats, plain yogurt, fresh milk, chia seeds and grated green apple 2. in a mason jar/ bowl.
3. Sprinkle as much cinnamon as you desire.
4. Place it in the fridge overnight.
5. In the morning, top the jar of oats with more grated green apple, flax seed powder and some granola. Itโ€™s up to you! ๐Ÿ™‚
*You can add more milk in the morning if the oats are too thick for you

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