Tofu Cake with Walnuts and An (Sweet Bean Paste)

I made a tofu cheesecake, a fresh and delicious cake, a variation of the New York cheesecake. I created it with a base of gluten-free cookies and peanut butter filled with a dense and creamy filling made with sweet potatoes, tofu, spices, and cream. Baked in a hot oven, cooled in the refrigerator, and topped with peanuts and powdered sugar. Enjoy it with a nice cup of coffee or hot tea, and maybe, as I did, with some coconut cream.The recipe is from the lovely Selene, viaggiandomangiando on Instagram. My variation: I adjusted the quantities since I used a smaller springform pan. Also, my version is vegetarian and not vegan as I added an egg white to the filling and used pisto instead of nutmeg and ginger, which I didn't have available.And here it is!!! Who wants a slice?

Ichigo daifuku are sweet Japanese snacks filled with strawberry and anko (sweet red bean paste). Savor taste of fresh fruits, strawberries with sticky mochi !

Even when I'm on a diet, I want to eat cake! So, I thought up a cake that doesn't use any butter.Adjust the baking time to suit your particular oven.I posted this on my blog as well.→http://ameblo.jp/naofukufuku/entry-10977882566.html Recipe by Naopa-ku

This recipe was passed down for generations amongst the Japanese living in the States. You can enjoy crispy(the outside) and gooey (the inside) texture at once and must like this! I also like to bake with a little bit of green tea powder. It gives a lovely flavour and colour to your cake :) I used homemade azuki red bean paste(check my recipe!), and I don't make this cake very sweet. If you have a sweet tooth, adjust sugar amount as you desire. Canned bean paste also works well. It's usually very sweet.

The yuzu an roll cake that I made for New Year's was such a hit that I decided to try making a cherry blossom version.I changed "2 teaspoons soy milk" to "1 teaspoon soy milk + 1 teaspoon vegetable oil".When I tried substituting the salt-pickled sakura leaves for some sakura leaf powder I found in the supermarket, the cake did turn a greener colour but it also gained a superbly salty flavour. Recipe by Makunouchi

Since I wanted to make this for my mother, I looked at a variety of recipes, but they all used sugar syrup. It seemed wasteful and a bother to buy sugar syrup just to use a small amount, so I combined a bunch of recipes to come up with another way of making it.If flour streaks from the shiratamako still remains at Step 4, heat for a bit longer. Recipe by Mia

This is a confectionary with shiratamako wrapped in anko. The authentic version is apparently wrapped with lard.Use koshi-an or tsubu-an.It's difficult to wrap at Step 2, so do not put too much bean paste, or spread too thinly.If the dough does not stick to your hands, then you don't need to coat your hands with katakuriko. Recipe by Rurika

I added salt preserved cherry blossoms and dyed the rice pink with red food coloring to the usual ohagi. The fragrance of the cherry blossoms makes them delicious, and they were a hit!This is my own way of making ohagi, but feel free to use this recipe as reference and the ohagi the way you're used to. By the way, my kids like ohagi more than sakura mochi (since ohagi has more bean paste). The cherry blossoms make these feel very elegant, so they'll be happily received as a gift. Recipe by miyuki12

I wanted an easy cake, that's also delicious and good for you.If you don't have a suitable baking tray, you can use parchment paper or newspaper instead. Staple 4 corners of parchment paper, or do the same with newspaper and line it with parchment paper to bake. The cooking time varies depending on your oven, so insert a skewer to check if it's done. This cake is delicious with a lot of sweet potato. Adding raisins and walnuts gives a sweet and sour flavour, and walnuts adds texture. Recipe by nathu

Since I had some sweet potatoes, I used them in my regular pound cake.This recipe is low in sugar so that you can enjoy the natural sweetness of the sweet potatoes. For those who prefer a sweeter cake, use about 40 g sugar in place of the kuromitsu. You can also use a milk carton for the pound cake mold.It tastes best the day after baking. I make it the night before, and serve it up for breakfast as a substitute for bread. Recipe by Chimammy

I made this matcha pound cake for a friend. It's an original recipe. It gets a great deal of use especially in summer, since I tend to go for sweets that won't fall apart at room temperature. It's perfect to have at a potluck when others are serving chilled items.After adding the dry ingredients, use a spatula (not a mixer) to mix; if you mix it too much, it won't rise very well. Trehalose is a refreshing sweetener. If you're using sugar instead, use a total of 90g. Recipe by Meronpan mama

Using sweet potatoes makes it like a diet food, and I figured I would make a cake that is better for you.I had a lot of leftover sweet potato from making this, so I also made"Mega Diet Sweet Potato Cream." Recipe by Spain

Change the pumpkin to sweet potatoes.https://www.snixykitchen.com/black-sesame-pumpkin-mochi-cake/

I had 1/2 of a sweet potato leftover so I decided to make a cake with it. It weight just 250g...and I used 1 pack (200ml) of soy milk, so there are no leftovers after making this cake.If you don't have any pancake mix, you can use 2 tablespoons of cake flour and 1/3 teaspoon of baking powder sifted together iinstead. If you only mash the sweet potato roughly, the cake will have a chunky texture. Recipe by invitro

Once, I bought some sweet onions and natto when I'd forgotten that I'd already ordered them for delivery from my co-op, and so ended up with excess sweet onions and natto!I came up with this recipe as a way to use them up.While they are frying, do not touch them.Even if they break apart while flipping them, they will stick back together by shifting the batter back in place with a spoon.You could pour in half the batter to make a large flat cake, but when I tried to pour all of the batter in, it was a challenge to flip it over.I recommend making 6-7 small flat cakes. Recipe by Kazuringo

These are great for times when you have a huge craving for sweet potatoes! I used the an-nouimo variety of sweet potato from Kagoshima. Since it's a sweet variety, I reduced the sugar to 20 g and 60 g.The sweetness was just right.There's nothing much to it.Adjust the sugar to taste depending on the sweetness of the sweet potato. For an 18 cm [7.1 in] diameter cake. Recipe by rencon03

I wanted to make a rich cake with a baked cheesecake texture using sweet potato.Adjust the amount of sweet potato to your liking. You could microwave the sweet potato! Recipe by keikana

※If surface of the cake becomes brown too quickly, cover the cake with aluminum foil.※100g of flour and 5g of baking powder can be used instead of pancake mix.Toyohira Health Center, City of Sapporo Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University

I didn't have any butter in the house, so I used whipped cream, sweet potatoes, and pancake mix to make this cake.If you strain the potatoes, it will have a smoother texture. If you roughly mash the potatoes, it will have a denser texture. Please adjust the baking time according to your oven. Recipe by Orenjiringu

The kabocha and butter covers the trace of pancake mix flavor.I arranged the recipe easily using simple ingredients, easy amount to remember, and softened butter.I use a large egg this time. If baking in a poundcake mold, then the baking time will be 40-50 minutes. Adjust the cooking time depending on your oven.After adding the flour, do not take time, or the flour will be lumps. Recipe by Iku..

I wanted to have some sweet potatoes but I wanted some cake, too. So I granted this wish with this potato-filled cake I created. The potatoes inside this cake are boiled for sweetness and the cake itself was made to be not too dense.Though it may be a bit annoying, straining the sweet potatoes will give them a softer feel.Add in the egg a little at a time so they don't separate.The cake will come out with a lighter finish if you use powdered sugar. Even if one part gets burned, it will still be delicious.If you let the cake sit for a day, it will become moist and even more delicious. Recipe by Keyua

This is my variation of a recipe that I read in a dessert cookbook.Do not press down the knife too much when scoring lines. Recipe by Yuuyuu0221

I prefer fluffy cakes to heavy ones, so I experimented and arrived at this recipe.Please be careful not to mix too much when you are mixing the sweet potato mixture and egg mixture.When you eat it the next day, it will be even more moist and delicious. Recipe by nyonta

I wanted to make something quick that I already had the ingredients for whilst my son was napping one day and thought of sweet potato cakes. Whilst this cake is nice and smooth, the best thing about it is it's delicious natural sweet potato taste.-Make sure to mix in the butter and sugar whilst the potato is still hot.-Feel free to adjust the sweetness of this dish.-If you don't have a pastry brush, you can drizzle the egg yolks over and then use the back of the spoon to spread it instead. Recipe by Banyangarden

I wanted to make a moist pound cake and also had half a sweet potato that I wanted to use up, so I made this.The trick is to thoroughly whip the butter and sugar so that you incorporate lots of air.It'll come out moist and fluffy.If sautéing the potatoes in Step 2 is too much trouble, just sprinkle with a bit of sugar and microwave.The baking time and temperature will differ according to your oven, so adjust as necessary. Recipe by Youtank

I had lots of sweet potatoes, so I made a cake which my son, who is allergic to eggs, could enjoy.Black sesame seeds might give a more attractive finish, but I only had white sesame seeds, so if that's what you have too, it will look like the top photo.It has a very mild sweetness, so add some sugar or sweet cream if you'd prefer it to be a little sweeter. Recipe by Harapeko tarou

Besides its amazingly delicious street food, Indonesia 🇮🇩 is also popular for its traditional desserts. They are mostly made of rice flour, tapioca flour, sago flour, coconut milk, coconut sugar, grated coconut, mung beans, cassavas, sweet potatoes, and bananas. This Purple Sweet Potato Steamed Talam Cake is one of them. It’s one of my childhood favorite cakes 😋 I ate this cake almost every day and never got bored of it 😁If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

I made a healthy cake as a snack for my daughter and myself.Bake it to your preferences.Since my bananas were small this time, I used 2. Try beet sugar, since it's good for your stomach. Recipe by akko_beer

I make soy milk at home so I always have lots of okara left. I wanted to find a way to put this okara to good use. This is a really simple recipe. All you do is mix everything together and put it in the rice cooker. This is a standard breakfast dish in our house. Recipe by SandyMiao

In Japan, when my mother-in-law was still alive, she often steamed sweet potatoes, mashed them finely, then mixed them with condensed milk, butter, brushed with egg, and sprinkled with toasted sesame seeds. She would bake the cakes in the oven. The aroma of baked sweet potatoes mixed with milk, butter, and sesame filled the small kitchen... The first New Year without her 😥 Missing her, I made baked sweet potato cakes again... Join me in the kitchen to make baked sweet potato cakes. It's not just traditional sweets for the New Year, baked sweet potato cakes enjoyed with a hot cup of tea are also delightful 😍