I had some walnuts, so I tried adding them to my usual matcha cake. The crunchy nutty texture is really addictive.I'm using an old rice cooker, so I just mix everything in the inner bowl. (I'm so lazy...) If you have a new rice cooker with a non-stick coated bowl, please don't copy me or you'll damage it! Recipe by nori_ipee

If you are looking to satisfy some sugar cravings...most amazing confection. 😋

I made this to test out tofu cakes.Just keep mixing the ingredients. I recommend adding vanilla extract to cover the tofu smell. Recipe by Korokoroyoshimi

I was given this recipe for Old Fashions Tea Cakes some 33+ years ago, from my neighbors mom. She had MANY children, and this recipe makes MANY cookies. I usually roll out the dough for cut-out cookies to bake and frost. But for Valentines Day, I wanted something different.

I received this recipe years ago from an elderly lady (98 years old) of 12 children. She had 4 sets of twins. She was a gentle soul and loved to cook and feed people. I met her at a birthday party for one of her great grands, we got to talking about baking and I told her about a cookie that my great granny used to make, but no one knew the recipe. A few days later, she sent her daughter to deliver THE COOKIE recipe, she called them TEA CAKES. This is my go-to recipe for rollout cookies. It makes ALOT! #ChristmasGift

Shrimp dumplings made with imitation crab meat.These fish cakes fall apart easily, so patiently heat until cooked through. The hanpen and crab meat creates a fluffy texture. Since the crab meat is already seasoned, it's delicious as is.Half of the imitation crab meat is used for the fish cakes, and the other half for decoration at the end, resulting in a delicious and beautiful dish! For 4 servings. Recipe by Peni-da

I wanted to make a matcha marbled chiffon cake... it was surprisingly easy.Dissolve the matcha tea powder in the liqueur and milk just before you add it to the milk batter. If you do it at the start of the process, it will clump up and become unusable. If it's still hard to mix, add 1 teaspoon of milk and adjust. For 1 18 cm [7.1 in] chiffon cake. Recipe by ko-ko

My parents' home is where they make yamecha Japanese tea. Do you know yamecha? It's very high quality, but I prefer to drink sencha (un-ground tea).This would probably also be good with sencha. The meringue is vital! Chill the egg whites and add the lemon to make it stiff and fluffy! Recipe by Tomocchi

This is a good way for me to eat more coconut oil and protein, and I substituted glucose powder for sugar so I can eat less fructose.

Taking tips from various recipes, I came up with my own.The key is to make a stiff, robust meringue. Recipe by Sato mama n.(Enough for a 17 cm cake mold)

I tried various recipes for making a macrobiotic cake, and came up with this idea to add a strong fragrance to the batter to make up for the lack of taste from being butter- or margarine-free.Brew the tea right away, so that it will be well-chilled when it's time to incorporate into the batter. You can use ice to chill it completely. The flour will become sticky if gets heated. The cake is easier to eat with ground tea leaves. Recipe by Usapanda recipe

Easy and tasty!