30 minuti
Lina ☆ りな
PROFILO
INGREDIENTI
PORZIONI 0
La ricetta originale (1X) è per 0 porzioni
Quando si ridimensiona la ricetta, le proporzioni di alcuni ingredienti potrebbero richiedere lievi aggiustamenti. Regolare secondo necessità e aggiustare il sapore.
- 1 uovo
- 40g zucchero di canna chiaro
- 30g olio di riso (o qualsiasi olio neutro)
- 60g latte di soia (o il latte di tua scelta)
- 60g farina per dolci
- 30g polvere di sesamo nero
- Pinch of sale
- 1tsp lievito in polvere
- cioccolato bianco (se desiderato)
ISTRUZIONI
- 1
Prepara gli strumenti: immergi il cestello del vapore in acqua per almeno 10–15 minuti prima di iniziare, e ungi leggermente 3–4 piccoli stampini resistenti al calore.
- 2
Aggiungi acqua nella pentola e portala a ebollizione mentre prepari l'impasto.
- 3
In una ciotola grande, sbatti insieme l'uovo e lo zucchero fino a quando lo zucchero si scioglie.
- 4
Aggiungi l'olio e il latte di soia e mescola per amalgamare.
- 5
Setaccia la farina e la polvere di sesamo nero, aggiungi un pizzico di sale e incorpora delicatamente nell'impasto.
- 6
Aggiungi il lievito in polvere appena prima di versare e incorpora leggermente per amalgamare.
- 7
Versa l'impasto negli stampini unti.
- 8
Cuoci a vapore a fuoco medio-alto per circa 10 minuti (aggiungi altri 3–5 minuti se necessario, finché uno stuzzicadenti non esce pulito).
- 9
Mentre è ancora caldo, aggiungi pezzi di cioccolato bianco se desiderato.
- 10
Buon appetito! Itadakimas!
ID ricetta
1002
Consigli e Note
Se non hai la polvere di sesamo nero, puoi usare anche la pasta di sesamo nero, ma dovresti dimezzare la quantità di olio e aggiungere qualche altro goccio di latte di soia (o il latte di tua scelta) per aiutare ad allentare l'impasto.
LA MIA VALUTAZIONE
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INIZIARECENSIONI
Sii il primo a recensire!
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