Corner Café

May 30, 2009

Steamed Matcha Cheesecakes

Filed under: Cakes & Cupcakes,Cheesecakes — SeaDragon @ 12:00 am
Tags: , ,
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steamed_matcha_cheesecakes04

I’m playing around with the steamed cheesecakes again, after finding out that the Sun Moulin’s steamed cheesecakes are really steamed and not just steam-baked in oven. Last time my steam-baked cheesecakes were very fragile, so this time I increased the flour and decreased the cream cheese to see if it would produced a more cakey texture. The cheesecakes now have a denser, spongy texture, but the cream cheese taste has virtually disappeared! They still taste good though, more like a cupcake than a cheesecake. Next time, I would probably go somewhere in between these two recipes to see if there will be any improvements.

matcha_powder
This is the brand of matcha powder I used.

Makes 4 cupcakes

[Ingredients]
62.5g cream cheese
20g butter
50ml milk
2 eggs, separated
60g caster sugar, sifted
50g cake flour
3g (1 teaspoon) matcha powder
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[Preparation]
1. Prepare steamer and boil the water. Place 4 mini bowls * (150ml capacity each) upside down in the steamer to heat up. Sift flour and matcha powder together; set aside.
* Alternatively use Chinese teacups or muffin cups – no need to heat up if you line the muffin cups with paper cases.
2. Soften cream cheese with butter and milk in a bowl placed over simmering water, or in a double-boiler. Whisk until smooth, remove from heat and let cool until lukewarm.
3. Beat egg yolks with 20g sugar until combined. Gradually whisk in cheese mixture to combine. Lightly whisk in sifted flour and matcha powder; mix well.
4. Beat egg whites until foamy. Then gradually beat in the remaining 40g sugar, spoonful by spoonful, until firm but just under stiff peaks stage.
5. Fold 1/3 of the egg white mixture into the cheese mixture until thoroughly mixed in. Repeat two more times with the remaining egg white mixture.
6. Turn the hot bowls right side up in the steamer. Spoon batter evenly into the hot bowls, filling each bowl nearly to the rim, or about 80-90% full.
7. Steam over medium high heat for about 20 minutes, or until cooked.

Taste: Spongy steamed cupcakes with matcha flavour
Consume: Best served warm for a softer texture, or at room temperature but it will be a bit denser tasting
Storage: Store in airtight container in the refrigerator for up to 2-3 days, re-steam until hot for serving
Recipe Reference(s):

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