Introduction
Matcha Red Bean Cake is a delightful dessert that beautifully marries the earthy richness of matcha green tea with the sweet creaminess of red bean paste. This fusion dessert has captivated taste buds across Asia, often found in cafes and bakeries throughout Japan and China, where the traditional versions typically range from $3 to $8. It’s not uncommon to see this beloved treat on the menu at places like Tsujiri in Tokyo or DimDimSum Dim Sum Specialty Store in Vancouver. For those seeking a keto alternative, the recipe adapts effortlessly, allowing you to savor the flavors without the sugar overload. Whether you’re preparing for an afternoon tea gathering or a cozy family dessert night, both the classic and keto versions of Matcha Red Bean Cake promise enchanting flavors that will leave you yearning for more.
Origin and Inspiration
The origins of Matcha Red Bean Cake trace back to East Asia, where matcha—a finely ground powder of specially grown and processed green tea leaves—has been treasured for centuries not only for its vibrant color but also for its health benefits. Traditionally enjoyed in Japanese tea ceremonies, its distinct flavor has permeated many desserts, including the lovely layered cake that features red bean paste. This ingredient is derived from adzuki beans and is commonly used in various Asian confections, creating a sweet yet subtle taste that perfectly complements the bitter notes of matcha.
In its keto adaptation, the Matcha Red Bean Cake stays true to its heritage while being transformed for those mindful of their carb intake. Imagine savoring its moist texture infused with earthy matcha, harmonized by the sweetness of red bean. The keto recipe replaces high-carb ingredients with almond flour and erythritol, preserving the cake’s delightful taste and texture, ensuring you don’t miss out on this exquisite flavor profile.
Nutrition Info (Per Serving)
Traditional Version
Calories: 320 kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 180mg | Potassium: 220mg | Fiber: 3g | Sugar: 20g
Keto Version
Calories: 200 kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 180mg | Potassium: 220mg | Fiber: 4g | Sugar: 1g
Ingredients (2 Servings)
Shared Ingredients:
- 2 tablespoons matcha powder
- 1/2 cup unsweetened almond milk
- 2 eggs
- 1/4 cup vegetable oil (coconut oil for keto)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- A pinch of salt
Traditional Version:
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup sweetened red bean paste (anko)
Keto Version:
- 1 cup almond flour
- 1/4 cup erythritol (or to taste)
- 3/4 cup unsweetened red bean paste (check sugar content)
Instructions
Prepare the Batter:
- In a mixing bowl, combine the matcha powder with almond milk, stirring thoroughly until the vibrant green powder dissolves into a smooth liquid. The moment you whisk it in, the fragrance of green tea wafts into the air, transporting you to a serene Japanese garden.
- Both Versions: Beat the eggs, oil, and vanilla extract into the matcha mixture, creating a cohesive blend. Add the baking powder and a pinch of salt to enhance the flavors.
Incorporate Dry Ingredients:
- Traditional Version: Gradually sift in flour and sugar, folding it gently until just combined; avoid overmixing to maintain a lighter texture.
- Keto Version: Gently fold in the almond flour and erythritol until your batter becomes thick yet smooth, filled with the savory aroma of matcha.
Layering the Red Bean Paste:
- Pour half of the matcha batter into a greased round cake pan. Spread half of the red bean paste evenly on top of the batter, creating a sweet layer. Pour the remaining matcha batter over to cover the red beans entirely, enticingly revealing hints of red when sliced.
Bake to Perfection:
- Preheat your oven to 350°F (175°C). Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. The cake should be puffed and fragrant—golden hues enriched by the matcha’s vibrant shade.
- Cooling and Serving:
- Allow the cake to cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack. Slice it up and serve with a light drizzle of honey or low-carb syrup, if desired.
What Does It Pair Well With?
- Traditional Pairings: Serve alongside a cup of matcha tea for a tea party experience or with a scoop of vanilla ice cream for a more indulgent treat.
- Keto-Friendly Pairings: Match your cake with unsweetened coconut milk or a dollop of whipped coconut cream to keep the flavors light yet satisfying. A sprinkle of crushed nuts can add a delightful crunch.
What is the Shelf Life?
Matcha Red Bean Cake is best enjoyed fresh, allowing the delightful flavors to shine through. In an airtight container, it can last for up to 3 days in the refrigeration. For longer storage, it can be frozen for about a month. When ready to indulge, thaw it overnight in the fridge and enjoy it at room temperature or warmed slightly in the oven to regain its soft texture.
Alternative Cooking Methods
- Oven: Always a classic for baking; keep the temperature constant, ensuring even baking.
- Air Fryer: For those who love a quick fix, set your air fryer at 330°F (165°C) and bake for about 15-20 minutes, resulting in a perfectly baked, moist cake.
- Steaming: A popular Asian cooking method that can impart a delicate texture; steam the cake batter in a bamboo steamer for about 30-35 minutes for a unique take.
Conclusion: A Sweet Reminiscence of Tradition
Both traditional and keto versions of Matcha Red Bean Cake serve up a slice of cultural heritage infused with health consciousness. Each bite unfolds layers of flavor, from the earthy matcha to the subtly sweet red bean, interlaced with the nostalgia of Asian dessert traditions. Whether you’re unexpectedly treating yourself or planning to impress guests, this cake embodies a delightful fusion that’s sure to charm and satisfy. No matter your lifestyle choice, indulge in either version and let the flavors dance on your palate!
