30 minit
Lina ☆ りな
PROFIL
BAHAN-BAHAN
HIDANGAN 0
Resipi asal (1X) menghasilkan 0 hidangan
Apabila menskala resipi, nisbah sesetengah bahan mungkin memerlukan sedikit pelarasan. Laraskan mengikut keperluan dan perasakan mengikut citarasa.
- 1 telur
- 40g gula perang muda
- 30g minyak beras (atau minyak neutral mana-mana)
- 60g susu soya (atau susu pilihan)
- 60g tepung kek
- 30g serbuk bijan hitam
- Pinch of garam
- 1tsp serbuk penaik
- coklat putih (jika dikehendaki)
CARA MEMASAK
- 1
Sediakan peralatan anda: rendam bakul pengukus dalam air sekurang-kurangnya 10–15 minit sebelum bermula, dan sapu sedikit minyak pada 3–4 ramekin kecil yang tahan haba.
- 2
Tambahkan air ke dalam periuk dan didihkan semasa anda menyediakan adunan.
- 3
Dalam mangkuk besar, pukul telur dan gula bersama-sama sehingga gula larut.
- 4
Tambahkan minyak dan susu soya, dan gaul untuk digabungkan.
- 5
Ayak tepung dan serbuk bijan hitam, tambahkan secubit garam, dan lipat perlahan ke dalam adunan.
- 6
Tambahkan serbuk penaik sejurus sebelum menuang, dan lipat ringan untuk digabungkan.
- 7
Tuangkan adunan ke dalam ramekin yang telah disiram minyak.
- 8
Kukus dengan api sederhana-tinggi selama kira-kira 10 minit (tambah 3–5 minit lagi jika perlu, sehingga pencungkil gigi keluar bersih).
- 9
Semasa masih panas, tambahkan kepingan coklat putih jika dikehendaki.
- 10
Selamat menikmati! Itadakimas!
ID Resipi
1002
Tips & Nota
Jika anda tidak mempunyai serbuk bijan hitam, anda juga boleh menggunakan pes bijan hitam, tetapi anda perlu mengurangkan separuh jumlah minyak dan menambah beberapa titik susu soya (atau susu pilihan anda) untuk membantu melonggarkan adunan.
PENILAIAN SAYA
Daftar atau log masuk secara percuma untuk menghantar ulasan anda!
MULAKANULASAN
Jadilah yang pertama mengulas!
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