Amaranth belongs to superfood family and it has been used for food for thousands of years in China and south America. The little seed that is about the size of teef.

First trial :) texture of the cake is a bit chewy because of the glutinous rice flour :) I used 21 cm diameter pan.The oil/butter used in this recipe is quite a lot. Because the glutinous rice flour somehow absorb a lot of moisture otherwise the cake will get harden the next day. I tried to cut down the oil/butter by half and it doesn’t turn out well 😂

So simple ingredients but so delicious. It's all about the art of moisture to make the flour turn into the texture of sponge cake.

Steamed cake is an essential treat for the New Year. Unlike the usual bright colors, I had the idea to add black sesame paste to make a nutritious and rich black steamed cake!

I wanted to make a treat using kuromame, so I added them to my usual tofu cake!※Bake until a skewer inserted into the center comes out clean.※This cake is also delicious with matcha or kinako. Recipe by Fukita nochieko

I had lots of carrots and kabocha I wanted to use up, and I wanted to make a cake! That's when I decided to come up with this recipe.The kabocha and carrot are unpeeled, so it's packed with nutrients It's very sweet with the honey, so reduce the amount if you'd like a milder sweetness If your silicon mould is small, i.e. the size of your palm, half the amounts of the ingredients listed will be enough! Recipe by Kame torataro

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

Summer here is so wet and humid, making me not feeling well. Fu Ling herb not only has been used in Chinese medicine for over two thousand years, but also a food very safe to consume daily. It helps with removing water retention as well as improving stomach and spleen function. It also calms the nerve system thus helps with sleep.

You can steam cake salé as well! Or you can bake it! It's good to use odds and ends in your fridge. You can use any vegetables and meat that you see fit. I use a 6 inch diameter pan for this.#12plates

As far as I can remember, my aunt's mother, or uncle's mother-in-law, makes the best yam cake (pardon on the family tree complication, LOL!). It is like I'd died and gone to heaven with every bite. The texture is very smooth with a pack full of flavors, unlike those commercial factory made ones. I tried to replicate her yam cake but no where near her standards.Perhaps, I do prefer my yam cake to have more bite which is why I chose to dice the yam finely rather than puree it. I also added a secret ingredient which adds another funky tone to the flavors. Well, it isn't a secret anymore as I am sharing this recipe with you fine. Dried scallops! I am not sure about this claim, but traditionally a Chinese sausage is usually used. I personally do not like the smell nor the taste of a Chinese sausage tho, which led me to choose an alternative (dried scallops) instead. Little did I know, that alternative is the game changer.I do not know the origins of this cake tho. It is largely available in any Chinese dim sum eateries and rumors have it that every single eatery in Hong Kong has each's unique style of making, some are semi-crunchy and some are, like this recipe, steamed for a period of time. Guess you have to find your own preference of yam cake. Without much delay, let's get started with the recipe.

This is one of the recipes I came up with when I was really into making roll cakes!I love sweets with black tea flavor, so I also made a roll cake with black tea flavor.You can accidentally cook the eggs while warming them up, so be careful!Thoroughly whip up the eggs and continue mixing until the mixture becomes shiny.If you don't mix enough, the sponge cake will become rough and dry, and if you mix too much, it will become hard....How many time to mix changes depending on how the eggs are whipped up or how you mix it. For one 26×36.5 cm [14.4 in] baking sheet. Recipe by Hamumaki

Everyone's talking about black soy beans and okara since they're good for dieting?!I came up with this recipe by referring to a recipe made by a friend who makes cakes made of okara.This cake is low in sugar. If you want to make it sweeter, increase the amount of kuromitsu to 2-3 tablespoons.There is a version of this recipe that uses pancake mix.. Recipe by tearstar