Wednesday, 2 June 2010

Matcha Madeleines with Azuki Bean

Madeleines are very small traditional sponge cakes with a distinctive shell-like shape which traditional recipes always include ground almonds and lemon zest. But for the Madeleines in this post, I did not included the the two ingredients mentioned by rather I add in some Matcha - 抹茶(Green Tea) powder and cooked Azuki Bean - 紅豆 for a Japanese snack fusion. 


The idea of making these Matcha Madeleines comes from my favourite “Green Tea & Red Bean Bread” from Break Talk which Mum and I love to get it whenever we saw it available in the stores. These Matcha Madeleine are very addictive, it is full of Matcha fragrance that pairs well with the sweet scent of azuki bean making it a great tea-snack to go with a cup of cold milk or hot tea.

The recipe is pretty easy and straightforward and it takes about 30 minutes to prepare and bake. You can also prepared everything until the batter, store it in the fridge and bake before your guest arrived or just finished their meal so that the Madeleine would taste warm and good while serving. 

Ingredients: 18 Small Madeleines
90ml Melted Butter
100g Plain Flour
1.5 Teaspoon Matcha Powder
80g Caster Sugar
2 Medium Egg
3/4 Teaspoon Baking Powder
Some Cooked Auzki Bean

Method:
1. Preheat oven to 180 Degree Celsius, grease madeleine pan with some melted butter (you do not need to grease it if you are using the silicon baking tray shown above which is similar like mine).

2. Sieve the flour, matcha powder and baking powder together and set aside.

3. Whisk the eggs and sugar together for about 5 minutes on medium high speed or till the mixture is pale and thicken.

4. Mix in the flour mixture in two or 3 batches then slowly add in melted butter and stir till  combined (the mixture shall be a bit glue and not too runny).

5. Fill the Madeleine pan to 3/4 full, top 1/2 teaspoon of cooked Auzki Bean in each Madeleine holes.

6. Bake in the preheated oven for about 10 - 15 minutes depending on the size of the pan, the madeleines are ready if it spring back when lightly pressed.

Other than the Matcha flavour, I also make a batch with extra dose of Dutch Cocoa Powder and Chocolate Chips especially for my kid. As for the dual marble madeleines, it is made using the mixture of the remaining Matcha batter mixed with some cocoa batter and topped with extra chocolate chips to pamper my craving for Matcha and Cocoa.

Ingredients: 6 Small Madeleines
45ml Melted Butter
3/4 Tablespoon Dutch Cocoa Powder
40g Caster Sugar
1 Medium Egg
1/2 Teaspoon Baking Powder
Some Chocolate Chips

Method:
~ Follow the Matcha Madeleines steps above.

So after going through this post are you tempted to get some Matcha and Azuki Bean to start off your bakes too? No matter which combination you choose I am sure they would make a wonder tea-time snack for your and your family.

5 comments:

  1. So beautiful! I have never made madeleines but definitely want the try! I love the matcha and dark cocoa combo a lot :D

    ReplyDelete
  2. Hi Sheri, thanks for your kind compliment :) I love matcha and cocoa combi too.. :p

    ReplyDelete
  3. These looks so pretty.

    ReplyDelete
  4. nice!! did you save some for me? :)

    ReplyDelete
  5. Hi, may I know where you purchased the madeleine pans? I need one for a project. Thanks!
    Michelle

    ReplyDelete

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