After I finished this favorite snack from Tokyo, I searched around for the recipe and realized its quite easy to make. So we don't need to wait for another trip to Tokyo to enjoy this no.1 souvenir.
Yield: 8 Tokyo Banana
Recipe adapted from Ochikeron
Banana Custard Cream
Ingredients
100g Banana (smashed in blender until smooth)
1 Egg
1 Tablespoon of Corn Starch
3 Tablespoon of Granulated Sugar
150ml Milk
A few drops of Vanilla Extract
Directions:
Mix all ingredients in a bowl
and strain through a sieve into a saucepan. Cook on
low heat, stir constantly, and stop the heat when the cream starts to thicken.
Mix well with the remaining heat. If you like, add a few drops of vanilla
extract. Leave to cool completely. Transfer the cream into a pastry bag
and chill in the fridge.
Sponge Cake
(You can use half of the following ingredients if you prefer thinner sponge cake, in this way you can cut the cake into 4 sqaure and then into 2 thin slices)
(You can use half of the following ingredients if you prefer thinner sponge cake, in this way you can cut the cake into 4 sqaure and then into 2 thin slices)
Ingredients
6 egg yolks
40g granulated sugar
80ml cooking oil
80ml milk
120g cake flour
6 egg whites
80g granulated sugar
Directions:
1. Preheat the oven to 170C.
2. Separate the eggs and place the whites in a large bowl and keep in the refrigerator for easy to whip up.
3. In another bowl, place egg yolks and sugar and beat them with an electric mixer until white like mayonnaise. Add cooking oil and milk, then mix well with an electric mixer. Sift in cake flour and mix well with a whisk.
4. For the Meringue, take out the egg whites from the fridge (add few drops of lemon juice if you have any. Whip egg whites and half of the granulated sugar with an electric mixer until soft peaks form. Then add the rest of the granulated sugar and whip them until firm peaks form.
5. Add 1/3 Meringue into the Egg Yolk Batter and blend well with a whisk. Then add the rest of the Meringue 1/2 at a time and mix well with a spatula.
6. Bake in two 30cm square cake pan at 170 degree for 16-18min.
Assembly
1. Cut the 30cm square sponge cake into 4 square.
2. Place the cake on plastic wrap (with the brown side up), pipe out the Banana Custard Cream, roll, and securely twist the ends like a candy.
3. Store in the refrigerator to set the shape.
Optional (to make Minions design)
Inspired by the movie trailer from Minions where the Minions keep saying "Banana...Banana...", I was playful to turn my Tokyo banana to Minions Banana.
For you who want to add more fun into your dessert making... You need the following:
Food coloring (Blue and Black)
White Chocolate
Honey
1. I used brush to paint the blue clothes (mix 1-2 tsp of honey with blue food coloring).
2. Melt white chocolate in microwave for 10 seconds and stir, repeat until you get smooth consistency. Draw minions eyes with white chocolate.
3. Used the leftover white chocolate and mix with black coloring to get nice grey and draw the circle for the eyes.
4. Paint the mouth, hair and eyes band with brush (mix 1 tsp of honey with black food coloring)
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