Black Sesame Tofu Cheesecake 黑芝麻豆腐芝士蛋糕

Two weeks later, I will need to teach a group of senior to make Tofu cheesecake. Therefore, I will need to dig up my Tofu recipe again and to practice a little. I use my old Tofu cheesecake recipe and modify it a little to become Black Sesame Tofu Cheesecake. It is still very simple to make and I am sure I can teach my senior friends to make this in a half an hour class time.  

材料: (6吋蛋糕份量)

餅底材料: 消化餅 105g (~8塊)、溶化牛油 45g

做法：

• 消化餅弄碎，加入溶化牛油拌勻，放入6吋餅盆內壓實，放入雪櫃待用 。 (Pic 1)

豆腐芝士餡料 :忌廉芝士 100 g,  淡忌廉 140 g, 嫩豆腐180 g, 糖 70 g, 魚膠粉7 g +室溫水21g,  黑芝麻粉 5 TBSP

做法：

1. 魚膠粉加室溫水拌勻後坐於熱水中煮至溶化待用

2. 豆腐花用篩隔去水份備用

3. 忌廉芝士加糖打至滑身

4. 把豆腐花加入芝士糊中, 再打至滑身, 加入黑芝麻粉拌勻 (Pic 2 & 3)

5. 把已溶魚膠粉水加入豆腐芝士糊中拌勻 (Pic 4)

      

6. 打起淡忌廉(約7-8成) (Pic 5)

7. 再加入已打起淡忌廉 (Pic 6) , 

8. 以手動打蛋機器拌勻 (Pic 7)

9. 從雪櫃中取出已加餅底之餅模，將混合物倒入模中 (Pic 8) ，用錫紙封口並放入雪櫃雪 4 小時

Matcha Zenzai

Matcha+Red Bean+Mochi = Perfect Match

Summer is over and now we all back to routine to those with Kids at school age. Last blog that I wrote is already few months ago. Over the summer, we went clam digging and we moved our party outdoor. We had great fun and great fellowship at Birch Bay! And of course great harvest of Horse Clams and other clams. For this year end of summer party dinner, I made a few desserts. This Matcha Zenzai was one of them. It is not an expensive dessert at all. But I recommended you will make your red bean paste. It tastes lots better than the store bought (Too Sweet). The sweetness can be adjusted accordingly. 

For original recipe, please refer to Just One Cookbook Matcha Zenzai website

Anko (red bean paste) - make ahead

Ingredients:

Anko (Red Bean Paste) - make ahead

Ingredients:

200g Azuki Beans 

Water 

200g white sugar 

Pinch of salt

Directions:

Stove top: Please refer to Just One Cookbook "How to make Anko" recipe

Pressure Cooker: Please refer to Just One Cookbook "Pressure Cooker Anko" recipe

Mochi (Shiratama Dango) - 6 pcs

Ingredients:

• ¼ cup Shiratamako (Glutinous rice flour)
• ¼ tsp Sugar
• 2 Tbsp warm water

Directions:

1. Put 1/4 cup shiratamako and 1/4 tsp sugar in a bowl and stir in 2 Tbsp warm water a little bit at a time until dough is combined and smooth. Roll the dough in long tube shape. Cut and divide into equal pieces. Then roll the piece into a ball then use your thumb to press the center to flatten.

         2. Cook the shiratama dango in boiling water. About 1-2 minutes, they will start to float when                  shiratama dango is cooked through. Pick them up and soak in ice water to cool.

note: If it is not serve right away, you can keep this in fridge and soaking them in cold water in tight container. Bring it out and reheat it in boiling water or place them in bowl cover with hot water and place in microwave to reheat it.

For Matcha Zenzai

Ingredients:

• 1 Tbsp Match (green tea powder)
• 1-1½ Tbsp Sugar (adjust according to your taste)
• 1 Cup hot water
• 120g Anko (Red bean paste - Please refer to recipe above for homemade version)
• Kinako (Soy Bean Flour) for garnish - optional

Directions:

1. Put 1-1½ Tbsp Sugar in bowl and sift 1 Tbsp matcha powder in fine sieve.
2. Add a bit of hot water and mix with a whisk. Then add remaining hot water and mix well

To Assemble:

1. Place Anko and Shiratama Dango in serving bowls
2. Pour green tea and garnish with a little bit of Anko and Kinako (Soy Bean Flour)