Korean Chinese Hot Milk Cake

Ingredients

In this Korean Chinese adaptation of the Hot Milk Cake, we infuse the cake with the unique flavors of Korean and Chinese cuisine. While the original American version is typically served plain, we add a touch of Asian flair by incorporating ingredients such as matcha green tea powder or black sesame seeds into the batter. These additions not only enhance the visual appeal of the cake but also introduce new and exciting flavors that are popular in Korean and Chinese desserts. We alse have the original recipe for Hot Milk Cake, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• 1 cup (240ml) hot milk 1 cup (240ml) hot milk
• ½ cup (113g) unsalted butter, melted ½ cup (113g) unsalted butter, melted
• 4 large eggs 4 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon matcha green tea powder (optional, for Korean twist) 1 teaspoon matcha green tea powder (optional, for Korean twist)
• 1 tablespoon black sesame seeds (optional, for Chinese twist) 1 tablespoon black sesame seeds (optional, for Chinese twist)
• 2 teaspoons baking powder 2 teaspoons baking powder
• ½ teaspoon salt ½ teaspoon salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 49g, 32g
• Protein: 6g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3.
   In a separate bowl, whisk together the hot milk, melted butter, eggs, and vanilla extract.
4. 4.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined.
5. 5.
   If desired, divide the batter in half and mix matcha green tea powder into one half and black sesame seeds into the other half.
6. 6.
   Pour the batter into the prepared cake pan, alternating between the matcha and black sesame batters to create a marbled effect.
7. 7.
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Treat your ingredients with care...

• Matcha green tea powder — Ensure you use high-quality matcha powder for the best flavor and vibrant green color.
• Black sesame seeds — Toast the sesame seeds lightly in a dry pan before adding them to the batter to enhance their nutty aroma.

Tips & Tricks

• For a lighter texture, sift the flour before measuring it.
• Be careful not to overmix the batter, as it can result in a dense cake.
• Dust the cake with powdered sugar before serving for an elegant touch.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• Experiment with different flavors by adding a teaspoon of citrus zest or a dash of cinnamon to the batter.

Serving advice

Serve the Korean Chinese Hot Milk Cake at room temperature for the best texture and flavor. Slice it into wedges and present it on a dessert plate or cake stand. Garnish with a sprinkle of powdered sugar or a drizzle of chocolate sauce for an extra touch of elegance.

Presentation advice

To enhance the visual appeal of the Korean Chinese Hot Milk Cake, you can dust the top with matcha green tea powder or black sesame seeds, depending on the flavor variation you choose. Additionally, you can decorate the cake with edible flowers or fresh berries for a pop of color.