Banana Whipped Cream Made with Shio-Koji and Amazake

Name: Banana Whipped Cream Made with Shio-Koji and Amazake
Yield: 1 serving
Cuisine: American
Ingredients: 100 ml Water; 1 Powdered kanten; 1/2 tbsp Vanilla extract; 1 tbsp ● Lemon juice; 1 tbsp ● High-quality vegetable oil; 1 tsp ● Shio-koji; 100 grams ● Amazake; 60 grams ● Silken tofu; 1 ● Banana (about 90 g)

cookpad.japan @cookpad_jp

I made a dairy-free whipped cream to go with an egg- and dairy-free sponge cake.
If you don't have vanilla extract, use vanilla essence, but in that case, a few drops should suffice.
The lemon juice does not have to be fresh, but if you use the store-bought bottled type, I suggest you slightly reduce the amount. Recipe by Mikikimiki.

cookpad.japan @cookpad_jp

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Ingredients

1 serving

100 mlWater
1Powdered kanten
1/2 tbspVanilla extract
1 tbsp● Lemon juice
1 tbsp● High-quality vegetable oil
1 tsp● Shio-koji
100 grams● Amazake
60 grams● Silken tofu
1● Banana (about 90 g)

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Steps

1

Put all of the ● ingredients in a mixer to prepare.
2

Heat the rest of the ingredients (water, kanten, and vanilla extract) in a small sauce pan and boil for about 2 minutes.
3

Add the heated ingredients from Step 2 to the mixer and blend. Serve it with cake. It's also delicious if you coat the entire cake and chill it before serving.