30 minuto
Lina ☆ りな
PROFILE
MGA SANGKAP
PARA SA 0
Ang orihinal na recipe (1X) ay para sa 0 na servings
Kapag binago ang dami ng recipe, maaaring kailanganin ng kaunting pagsasaayos ang ratio ng ilang sangkap. Ayusin kung kinakailangan at tikman ang lasa.
- 1 itlog
- 40g magaang na brown sugar
- 30g rice oil (o anumang neutral na langis)
- 60g soy milk (o gatas na pinili)
- 60g cake flour
- 30g black sesame powder
- Pinch of asin
- 1tsp baking powder
- puting tsokolate (kung nais)
MGA DIREKSYON
- 1
Ihanda ang iyong mga kagamitan: ibabad ang iyong steamer basket sa tubig nang hindi bababa sa 10–15 minuto bago magsimula, at bahagyang greasein ang 3–4 na maliliit na heat-safe na ramekin.
- 2
Magdagdag ng tubig sa iyong palayok at pakuluan ito habang inihahanda ang batter.
- 3
Sa isang malaking mangkok, haluin ang itlog at asukal hanggang matunaw ang asukal.
- 4
Idagdag ang langis at soy milk, at haluin para pagsamahin.
- 5
I-sift ang harina at black sesame powder, magdagdag ng kurot ng asin, at maingat na i-fold sa batter.
- 6
Idagdag ang baking powder bago ibuhos, at i-fold nang magaan para pagsamahin.
- 7
Ibuhos ang batter sa mga greased na ramekin.
- 8
I-steam sa medium-high heat ng mga 10 minuto (magdagdag ng 3–5 minuto pa kung kinakailangan, hanggang lumabas nang malinis ang toothpick).
- 9
Habang mainit pa, magdagdag ng mga piraso ng puting tsokolate kung nais.
- 10
Enjoy! Itadakimas!
Recipe ID
1002
Mga Tips at Tala
Kung wala kang black sesame powder, maaari ka ring gumamit ng black sesame paste, ngunit dapat mong i-halve ang dami ng langis at magdagdag ng ilang higit pang patak ng soy milk (o ang iyong piniling gatas) upang matulungang maluwagan ang batter.
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MAGSIMULAMGA REVIEW
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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