30 minutos
Lina ☆ りな
PERFIL
INGREDIENTES
PORÇÕES 0
A receita original (1X) rende 0 porções
Ao ajustar a receita, as proporções de alguns ingredientes podem precisar de pequenos ajustes. Ajuste conforme necessário e tempere a gosto.
- 1 ovo
- 40g açúcar mascavo claro
- 30g óleo de arroz (ou qualquer óleo neutro)
- 60g leite de soja (ou leite de sua escolha)
- 60g farinha de bolo
- 30g pó de gergelim preto
- Pinch of sal
- 1tsp fermento em pó
- chocolate branco (se desejar)
MODO DE PREPARO
- 1
Prepare seus utensílios: mergulhe a cesta do vaporizador em água por pelo menos 10–15 minutos antes de começar, e unte levemente 3–4 pequenos ramequins resistentes ao calor.
- 2
Adicione água à panela e leve ao fogo até ferver enquanto prepara a massa.
- 3
Em uma tigela grande, bata o ovo e o açúcar juntos até o açúcar se dissolver.
- 4
Adicione o óleo e o leite de soja e misture para combinar.
- 5
Peneire a farinha e o pó de gergelim preto, adicione uma pitada de sal e incorpore delicadamente à massa.
- 6
Adicione o fermento em pó logo antes de despejar e incorpore levemente para combinar.
- 7
Despeje a massa nos ramequins untados.
- 8
Cozinhe no vapor em fogo médio-alto por cerca de 10 minutos (adicione mais 3–5 minutos se necessário, até que um palito saia limpo).
- 9
Enquanto ainda estiver quente, adicione pedaços de chocolate branco se desejar.
- 10
Aproveite! Itadakimas!
ID da receita
1002
Dicas e Notas
Se não tiver pó de gergelim preto, você também pode usar pasta de gergelim preto, mas deve reduzir pela metade a quantidade de óleo e adicionar mais alguns respingos de leite de soja (ou o leite de sua escolha) para ajudar a soltar a massa.
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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