Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, japanese cotton sponge with bottle gourd pudding. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Japanese cotton sponge with bottle gourd pudding is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Japanese cotton sponge with bottle gourd pudding is something that I have loved my whole life.
Japanese gourd shaped bottle, Ceramic handmade Vase, kutani pottery, japanese. The closest comparison is to an angel food cake or a chiffon cake, but a Japanese cake is definitely its own thing. If you search for "Japanese cake recipes" online, you'll notice that pretty much all of them, from sponge cakes to cheesecakes, use the same meringue method.
To get started with this particular recipe, we have to prepare a few ingredients. You can have japanese cotton sponge with bottle gourd pudding using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Japanese cotton sponge with bottle gourd pudding:
- Get as per taste Salt
- Take 80 gms butter
- Take 110 grams milk
- Take 7 eggs
- Get as required Powdered sugar
- Get Few pieces Bottle gourd
- Take 4 tbsp ghee
- Make ready Few Roasted cashew nuts
- Take few drops food green colour
- Take 90 grams maida
- Prepare 1.5 tsp cornflour powder
- Prepare as required Flavoured green glaze
- Prepare as required White chocolate strips
- Prepare Few choco chips
Sponge gourd has a mild, zucchini-like sweet taste and a silky texture. Mature fruits are not tasty, being fibrous, bitter and brown. Seasons/Availability Sponge gourd is grown year-round and has a peak season in the summer months. Current Facts The Sponge gourd, also called the Luffa or Loofah gourd, is a member of the Curcurbitaceae (cucumber.
Steps to make Japanese cotton sponge with bottle gourd pudding:
- Combine butter and evaporated milk, heat up over medium-low heat until butter has melted then add maida and mix until combined.
- Combine 1 egg and 6 egg yolks, add to batter gradually, mix until smooth.
- In a clean mixing bowl, whisk egg whites on low speed until foamy. Add in salt and whisk until small bubbles are formed. Add in powdered sugar gradually, whisk on low speed until softened.
- Add mixture to egg yolk batter in 3 batches, mix gently with hand whisk. Fold gently until well mixed with spatula.
- Pour the batter into lined baking pan, tap a few times to break large bubbles.
- Bake at 150°C/300°F for 1 hour 50 minutes, until fully cooked.
- Boil bottle gourd pieces in a pressure cooker with 3 whistles and blend them in a mixer, Now Heat in a pan and add powdered sugar and cook for 3-4 mins.
- Now add cornflour paste into pan and add 4 tbsp ghee, food green colour keep stirring and when corners of pan comes up add roasted cashew nuts and transfer into a greased tray and set for 30 minutes
- To assemble dish, cut Japanese sponge into circular shaped and pour bottle gourd pudding in the middle and decorate it with some flavoured glaze, choco chips and white chocolate strips.
The gourd sponge/ Water droplets sponge/ The sponge puff. The flavourful yet fuss free soup aids in detox and is totally gluten free, paleo friendly and low food map. I spotted the recipe for Japanese Cotton Sponge Cake from the book Creative Making of Cakes by Alex Goh. This is the caption from the book that described the cake and I quote : " This cake is very nice to eat. Moist and soft in texture but difficult to prepare.
So that’s going to wrap this up with this exceptional food japanese cotton sponge with bottle gourd pudding recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
