Great opportunity to try my hand at green tea (matcha) cake. The original recipe called for green tea icing as well, but I thought that'd be OD-ing on green tea. So I improvised and created my own red bean icing instead.
Whoever thought of pairing green tea with red beans is a genius! The 2 flavours complement each other so well, it's amazing. I couldn't find adzuki beans, so I got the normal local red beans. Still tasted good, but I bet adzuki would really be awesome!
For a small 6" square cake:
40g plain flour
45g cake flour
1/4 tsp salt
1/2 tsp baking soda
1.5 tsp green tea (matcha) powder
80ml plain yoghurt
1/2 tsp vanilla extract
1 - Sift all powdered ingredients. Mix well. Set aside.
2 - Beat sugar, oil and egg until smooth. Add vanilla extract.
3 - Gradually beat in flour, alternating with yoghurt. Mix well.
4 - Bake at 170 degC for about 30-35 min till done. Cool completely before icing.
100g dried red beans
About 6 tbs icing sugar
1 - Boil red beans with enough water to cover all beans.
2 - Stop cooking when beans are soft. Set aside to cool. Then mash beans up with a blender till you get a fine paste. Add water by teaspoonfuls if required to get a smooth but thick consistency.
3 - When cooled completely, transfer to mixer and beat together with icing sugar. Adjust amount according to desired sweetness and texture.
4 - Chill for about half hour before spreading on cake.
In my mind, I had the vision of a moist crumbly cake (somewhat like a pound cake) with stiff icing. How nice that would be!
But it didn't quite turn out that way. (Fortunately the taste was ok.) I figured it had to be the cake method used for this recipe. By mixing the oil, sugar and egg first, it resulted in a texture similar to steamed sponge cakes. Next time, I'm trying this again with a pound or butter cake, or even a genoise sponge, method.
P.S. A much better recipe of green tea (matcha) cake can be found on my Green Tea Swiss Roll post.