I’m lucky enough to find a wholesale supplier that sells the real Japanese matcha powder to many Japanese restaurants in town. The minimum selling package is 1kg! And I’m lucky enough to find a friend who shared with me half kilo!
This matcha powder is sooo good! High quality. Great taste, flavor and color. With this, I can make unbeatable homemade green tea milk shake!
2 cups heavy cream
2 cups whole milk
20 gr Japanese green tea powder, or maybe 25 gr. Using more green tea powder, you may feel like chewing real tea leaves 😐
1/2 cup corn syrup
2 tsps corn starch
a pinch of salt
Heat up milk, corn syrup, cornstarch, salt until they dissolve.
Off the heat. Stir in green tea powder until there is no lumps.
Stir in heavy cream.
Place the mixture in the fridge for at least 4 hours before doing as your ice cream maker instructions.
Then you have ice cream, you need a spoon, either big or small one is fine.
I’m struggling in getting rid of few lbs for whole year. I suppose that the main reason is I am not craving enough to do that. I work out a lot but I easily forgive myself when I eat ice cream and any kind of high-fat product. And another reason is I am addicted to high-fat products like cheese and whole milk!
Hence I figured out one way to eat ice cream that is less guilty: eating (low-fat) yogurt ice cream!
You have same problem like me? Where to buy it? In your kitchen! 😛
Then firstly, you need to make yogurt. So you need a large pot and few mason jars and…
3 cups milk, no sugar or added sugar – it’s optional
100 gr plain yogurt, again no or added sugar is optional, completely in room temperature
30 gr corn syrup or just sugar, optional
Wash your jars and dry it in the oven under 110 degree F in 30 minutes.
Boil milk and sugar until lukewarm and sugar is fully dissolved.
In the mean time boil 2 liters of water in the pot, it’s just my estimation since it depends on how large your pot is.
Remove from stove.
Stir in yogurt until fully combined.
Pour into mason jars and put on the lids
Place the jars in the pot carefully, and let boiled water cover them and water level should be just 1 inch lower than jar’s height. Put on the lid of the pot. Let them stay over night or at least 6 hours.
After 6 hours, if yogurt is not firm yet, then repeat again, heat up water and let the jars sit in hot boiled water for 6 more hours.
Whole milk needs 6 hours. Skimmed milk needs up to 10 hours.
Whole milk makes very thick yogurt like using gelatin! Skimmed milk makes jelly-like yogurt. Both are delicious. But surely I prefer whole fat yogurt!
Let them chill in the fridge for 4 hours and do as instructions of your ice cream maker. I also add dried cranberries into my yogurt ice cream. It’s up to you to choose any kind of fruits or dried fruits, or nuts, chocolate chips, Oreo cookies, etc.
Last weekend I had 4 medium-size leftover loaves of bread and a lot of overripe bananas. After make some frozen banana ice cream (just banana covered by coconut milk, shredded coconut and chopped peanut – my most favourite childhood ice cream, Vietnamese style), I decided to make Vietnamese banana cake which is made from those 2 main ingredients.
Preparation time: 30 minutes
Baking time: 35 minutes
200 gr dried breads
600 ml coconut milk or half coconut milk and half whole milk
2 eggs, slightly beaten or 100 ml coconut milk instead – up to you
50 gr all purposed flour, optional – if you want it thicker
700 gr bananas, peeled and sliced
150-200 gr white sugar or brown sugar or half and half
1 tbsp Rhum wine
2 tsps lemon juice
1/2 tsp salt
1/2 tsp vanilla extract
Cut the breads into pieces, place in the oven at 210 degree F in 30 minutes or until they are completely dry (as below image)
Preheat the oven at 350 degree F.
In a medium bowl, mix together bread, coconut milk, whole milk, eggs, flour (if any), salt. Set aside. NOTE: It’s easier if you crush the breads into smaller pieces.
In a non stick loaf pan, mix together sliced bananas, sugar, Rhum wine, lemon juice until sugar covers bananas well.
Place bananas in the oven in 10 minutes. Sugar is almost dissolved then.
Remove the pan from the oven. Mix together the bread mixture and banana mixture. Add in vanilla extract and mix well.
Pour the batter into a 10-inch round/square pan.
Bake in 30-35 minutes or until the toothpick comes out clean.
Remove the pan from the oven and let the cake cool completely in the pan before slice it.
If you don’t use flour, the cake still has nice texture (as I did) and you don’t realize any bread crumb when you eat. It should be kept in the fridge up to a week (and it will get thicker then).
Enjoy dear! Don’t waste any leftover food in your kitchen!