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Banana Whipped Cream Made with Shio-Koji and Amazake

Banana Whipped Cream Made with Shio-Koji and Amazake

This whipped cream has a slightly sweet and tart flavor. Use it as topping for cake or enjoy it as is.

Ingredients: about 350 ml

Water
100 ml
Powdered kanten
-
Vanilla extract
1/2 tablespoon
● Banana
1, about 90 g
● Lemon juice
1 tablespoon
● High-quality vegetable oil
1 tablespoon
● Shio-koji
1 teaspoon
● Amazake
100 g
● Silken tofu
about 60 g

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.

Story Behind this Recipe

I made a dairy-free whipped cream to go with an egg- and dairy-free sponge cake.