Simple Green Tea Flan Cake Recipe Without an Oven, Delicious

How to make Green Tea Flan Cake

• 1

  Make caramel

  Put 60gr of sugar and 20ml of water into a pot. Cook over medium heat until the mixture turns a chestnut color. When the color is close to achieving, add 1 teaspoon of lemon juice.

  Next, pour the caramel into the cake mold and tilt the mold to spread the mixture evenly.

  Note:

  • Do not stir the sugar, just tilt the pot to dissolve the sugar.
  • It is advisable to turn off the heat when the caramel is almost done because when removed from the heat, the sugar continues to burn, and the color will darken.

  

  
• 2

  Mix the milk mixture

  Place a pot on the stove, add 400ml of unsweetened fresh milk, 70gr of sugar, and 100ml of whipping cream. Stir well over medium heat until the milk mixture reaches about 60 – 70 degrees, and the sugar is completely dissolved.

  Beat 3 eggs and 2 egg yolks until smooth. Allow the milk mixture to cool slightly to avoid cooking the eggs, then gradually pour the warm milk into the egg bowl, stirring to combine. After that, strain the mixture through a sieve to remove any residue.

  Tip: Whipping cream helps make the flan cake softer and richer; if you don’t have it, you can replace it with an equivalent amount of fresh milk.

  

  
• 3

  Mixing green tea cake batter

  Mix together a combination of 20ml of unsweetened fresh milk, 15ml of cooking oil, and 1 tube of vanilla.

  Whisk 3 egg yolks until smooth, then add 20gr of sugar along with the mixed milk mixture above and continue whisking until the sugar dissolves.

  Next, add 60gr of flour and 10gr of mung bean flour and mix well. It is advisable to sift the flour to make it finer.

  
• 4

  Whipping the egg whites

  Put 3 egg whites and a pinch of salt into a bowl. Use a whisk to beat quickly until large bubbles form.

  Then, add 1 teaspoon of lemon juice and continue beating until the bubbles are smaller.

  At this point, divide 50gr of sugar into 3 parts. With the first 1/3 of the sugar, use an electric mixer to beat at medium speed. Once the first part of the sugar is fully dissolved, add the next 1/3. When the sugar is dissolved, increase the mixer speed to high and add the remaining sugar until the egg whites are whipped stiff, forming clear peaks that slightly bend downwards.

  Note when whipping egg whites:

  • Separate the egg whites from the yolks cleanly
  • Whisking tools and egg containers must be clean and dry

  See details: How to whip egg whites

  
• 5

  Mix eggs with cake flour

  Divide the whipped eggs into 3 portions. Add 1/3 of the eggs to the cake flour mixture, then gently stir all the ingredients together with a whisk.

  Continue to add the remaining 2 portions one at a time and use a flat whisk to gently mix the mixture in an upward motion. Bring the whisk down to the bottom of the bowl, lift the heavier ingredients up, and fold them to the side. Keep doing this until the mixture becomes smooth.

  

  
• 6

  Pour into the cake mold

  First, strain the flan mixture through a sieve into the cake mold, then continue to pour the cake batter on top. Use a flat whisk to smooth the surface of the cake.

  Note: It is advisable to tightly cover the top of the mold with a layer of aluminum foil to prevent water from dripping in during steaming, which would make the cake soggy.

  

  
• 7

  Steaming the cake

  Prepare a pot of water with a steamer basket inside. Cook until the water boils, then reduce the heat to medium-low, place the cake mold into the pot, and cover it tightly with a lid.

  Steam the cake over low heat. After 30 minutes, use a toothpick to check the cake. If the toothpick comes out wet, steam for an additional 10 – 20 minutes. A dry toothpick means the cake is done.

  Wait for the cake to cool completely, then place it in the refrigerator for at least 5 hours.

  
• 8

  Final product

  The delicious, rich green tea flan cake is fluffy and sweet, making it perfect for the whole family to enjoy together.