Yochana's Cake Delight! : Japanese Black Beans Cake

Saturday, July 26, 2008

Japanese Black Beans Cake

6 comments:

Anonymous said...: hello aunty, your baking skills never fail to amaze me and i really hope to achieve your level one day. recently, i m very frustrated trying out a 'wa ko kuih' recipe which failed me everytime. i got it from Yk3 mag and i dun like the texture. wonder if you have a good wa ko kuih recipe to share, if you dun mind. thanks; July 26, 2008 9:25 pm
Aunty Yochana said...: Hi anonymous.

To get a good texture "wa kok kway", the most important thing is your wine yeast must be good. Some after fermentation turns bitter and some doesn't ferment very well.

Sometimes even I myself will fail when the fermentation is no good.

Recipe wise....all are about the same tho..

rgds; July 26, 2008 9:28 pm
Anonymous said...: thanks aunty. wonder have you tried using instant yeast instead of wine yeast?; July 28, 2008 10:01 am
Aunty Yochana said...: Hi anonymous,

I have made fatt kou using instant yeast but it uses plain flour.

For Wa Kok Kway, it uses rice flour so I used wine yeast. Never tried with instant yeast before.

rgds; July 28, 2008 10:41 am
shiyan said...: This is an interesting creation Yochana. Does the black beans turn soft after baking? Or is it still hard and crunchy?; July 28, 2008 12:45 pm
Aunty Yochana said...: hi Shiyan,

I bought the canned Japanese black beans from Meidi-ya and it's already very soft. It's very nice..

rgds; July 28, 2008 2:30 pm

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