30 minutos
Lina ☆ りな
PERFIL
INGREDIENTES
PORCIONES 0
La receta original (1X) rinde 0 porciones
Al escalar la receta, las proporciones de algunos ingredientes pueden requerir pequeños ajustes. Ajuste según sea necesario y sazone al gusto.
- 1 huevo
- 40g azúcar moreno claro
- 30g aceite de arroz (o cualquier aceite neutro)
- 60g leche de soja (o la leche de tu elección)
- 60g harina para pastel
- 30g polvo de sésamo negro
- Pinch of sal
- 1tsp polvo de hornear
- chocolate blanco (si se desea)
INSTRUCCIONES
- 1
Prepara tus herramientas: remoja tu cesta de vapor en agua durante al menos 10–15 minutos antes de comenzar, y engrasa ligeramente 3–4 ramequines pequeños resistentes al calor.
- 2
Agrega agua a tu olla y llévala a ebullición mientras preparas la masa.
- 3
En un tazón grande, bate juntos el huevo y el azúcar hasta que el azúcar se disuelva.
- 4
Agrega el aceite y la leche de soja, y mezcla para combinar.
- 5
Tamiza la harina y el polvo de sésamo negro, agrega una pizca de sal y dobla suavemente en la masa.
- 6
Agrega el polvo de hornear justo antes de verter, y dobla ligeramente para combinar.
- 7
Vierte la masa en los ramequines engrasados.
- 8
Cocina al vapor a fuego medio-alto durante unos 10 minutos (agrega 3–5 minutos más si es necesario, hasta que un palillo salga limpio).
- 9
Mientras aún esté caliente, agrega trozos de chocolate blanco si lo deseas.
- 10
¡Disfruta! ¡Itadakimas!
ID de receta
1002
Consejos y notas
Si no tienes harina de sésamo negro, también puedes usar pasta de sésamo negro, pero debes reducir a la mitad la cantidad de aceite y agregar algunos chorros más de leche de soja (o la leche de tu elección) para ayudar a aflojar la masa.
MI CALIFICACIÓN
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COMENZARRESEÑAS
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Hi friend! こんにちは! I’m Lina Takahashi, a Japanese-American gal born and raised in Colorado and my love language is making people food! To be honest, my last name was actually a part of my identity that I actually really struggled with as a kid. I grew up as one of very few Asian women in my community in Boulder, Colorado and I used to be incredibly self-conscious of my last name because it sounded “too” Japanese and it was often mispronounced. I wanted a simple last name, a name anyone could recognize and know that I am the same as everyone else — oh, how heartbreaking it must have been for my mother the day I came home and asked her why I don’t have blonde hair and blue eyes. Even throughout questioning my identity as a Japanese-American woman, one thing that I never questioned was knowing for a fact that Japanese food was my absolute favorite. All I wanted to do as a kid was watch my mom cook in the kitchen and learn how she creates this magical food. Who knew I would come to create a platform to share it with you, too! I am thankful for my mother who taught me how to cook Japanese food in a city where it was hard to find Japanese ingredients nearby. She made us miso soup every night, Japanese food like omurice, Japanese croquettes, curry, karaage, sushi and so much more! I know now that it was not an easy feat. She made her own somen and udon broth, she baked her own Japanese shokupan; she was making mochi before Instagram or Tik Tok existed! Ponzu and salmon on rice?! That was my breakfast I looked forward to it in elementary school the day after we had salmon for dinner. Now, all I want to do is share with YOU what I’ve grown up eating and cooking with my Japanese home in hopes that you can bring a little bit of Japan into your kitchen! Many of my recipes have a Japanese twist on them, but a lot of my recipes are also just because I think it tastes good and I hope you do too 🙂 Come say hi and send me any recipe requests on social platforms under @takahasheats and join me in a life of eating, cooking and being in awe of food. Itadakimas! Instagram: https://www.instagram.com/takahasheats YouTube: https://www.youtube.com/@takahasheats TikTok: https://www.tiktok.com/@takahasheats