GOLD INGOT RED BEAN CAKE | YATA WATTE COCONUT WATER TEA | GOLD BREADCRUMBS

Methods and Directions

• Blend 200ml Yata Watte tea and coconut milk with 1.5g Algin for 30 seconds; rest it at room temperature for 2 hours.
• Blend 150ml Yata Watte tea with 0.8g Gluco and sea salt for 30 seconds; rest it at room temperature for 2 hours.
• Mix 4 spoons (10ml each) and 8 spoons (5ml each) of Gluco liquid and Algin liquid for 1 minute, they will form caviar. Then drop them into clean water for 3 seconds, and keep in the Yata Watte tea till needed.

• Mix dry red beans, water, rock sugar and 30-year dried mandarin peel.
• Steam the mixture for 3 hours until the red beans turn soft.
• Take a part of it and rest it in a hot box until the skin is dry and then add some gold colouring. Leave this to be used as garnish.
• Blend the balance of the red bean mix with agar-agar and Lota till smooth.
• Stuff it into the gold ingot mould.
• Stuff one ‘Yata Watte Tea and Coconut Milk Caviar’ in the middle. Cool it down.
• Take out the finished product and spray some gold colouring on the surface.

• Bathe the brown bread in the Yata Watte tea for a few minutes.
• Then dry them in a 80°C hot box for 2 hours.
• Colour the crumbs gold.