Notions & Notations of a Novice Cook - Making Ichigo Daifuku (いちご大福) Glutinous Rice Flour 400 g Cock. How To Make Anko | Easy Japanese Recipe at Just One Cookbook. Anko, sweet red bean paste, is used in many confectioneies in Japan. It is usually prepared by boiling and sometimes mashing azuki beans and then sweetening the paste with sugar. The most common types of read bean paste include Tsubuan and Koshian. Tsubuan is prepared by boiling and sweetening with sugar. Koshian is prepared by passing through a sieve to remove bean skins, and this is most commonly used for wagawashi (traditional Japanese confectionery). Other varieties of anko includes Shiroan, made from Japanese white beans and Kurian made from chestnuts.
Anko is used in Anmitsu, Daifuku, Dango, Dorayaki, Manju, Oshiruko / Zenzai, Taiyaki, and Yokan. Sweet Red Bean Paste (Tsubuan) Recipe 200g (7 oz, a little bit less than 1 cup which is 220g) Azuki beans (Today I used Hokkaido Dainagon Azuki Beans (bigger than regular azuki)) Water 200g (7 oz, 1 cup) granulated white sugar Pinch of salt This is from a packaged koshian.
Recipes with Sweet Red Bean Paste Strawberry Daifuku (Mochi) Anko Dango. Strawberry Daifuku Mochi. A few weeks ago, my friend Estérelle and I attended a mochi cooking class held at La Cocotte, a lovely little cookbook shop in Paris. Before we go any further, I think a semantics note is in order: strictly speaking, mochi is the name of a Japanese preparation of steamed glutinous rice that is pounded to form a sticky paste*. Mochi can be boiled, steamed, grilled, baked, or fried, and because it doesn’t have much inherent flavor, it is usually eaten with sweet or savory accompaniments. Although mochi is traditionally pounded from freshly cooked rice, modern home cooks are more likely to buy it ready-made at the store, or make it from rice flour. I’m here to tell you that the glow and bounce of a freshly-made daifuku is plenty worth your trouble. I myself only recently learned the difference.
Our teacher was Chihiro Tokioka, a Kyoto-born woman who now works as a cook and journalist in Paris. Strawberry Daifuku Mochi Recipe Ingredients Instructions Rinse, dry, and hull the strawberries. Notes. How to Make Mochi in 30 Minutes or Less. Basic Sweet Mochi (An Mochi) Recipe. Strawberry Cream Cheese Mochi Recipe | Foodland. Cala a Boca Galvão!* – Vanilla/Kiwi Kanten Jelly | The Cookie Shop. And four years later, here it comes again, the FIFA World Cup – good times when everybody can leave their jobs early to watch football… And the day care will be closed, and you can lie down on the streets and no car will be running over you, because everybody is in front of a TV set somewhere. Since I know absolutely NOTHING about the sport, I do what I can to be cheerful and support my country, making yellow-green desserts and at least pretend I’m watching the match. I’m happy to do it, and I’ll be joining everyone else in the spirit, but my own way: trying to memorize the names of the players, my friend Patricia Scarpin explaining to me things like who’s that guy in black in the middle of the field, and convincing my daughter that there is no such thing as a PINK team for her to cheer for.
*EXPLAINING: For those who do not know, Galvão Bueno is the leading broadcaster of FIFA’s World Cup and other major sporting events in Brazil. Ingredients: Peel and slice the kiwi fruit. Like this: Agar Agar Pulver 25g.
Wun Kafae (Coffee and Coconut Jelly) recipe. Agar Agar Pulver 25g. Layered coffee and coconut jellies recipe. Agar Agar Pulver 25g. Kanom Chan Flour 500g Maesomjit. Coconut Layer Sweets ( Kanom Chan ) (Appon's Thai Food Recipes) A steamed coconut layer rice cake eaten cold, cut into cubes. This keeps for a week or two in the frigde and can be made well ahead of time. If you can't find rose water, use vanilla. Ingredients 100 gms Rice Flour 100 gms Cassava Starch ( Pang Taw Yai Mum ) 400 gms Sugar 500 gms Rose Water 100 ml Coconut Milk Pink Food Colouring Preparation 1. Ground Cassava 400g TRS. Rose Water 190 ml TRS. Kanom chan dog an chan (layered sweet colored with butterfly pea petals) recipe.
Pui Fai Mix 1 kg UFM. Pui Fai (Thai Cake) Pui Fai (Thai Sweet Meat) Cotton Cupcake (Thai: Pui Fai) - Thai Dessert Recipes. Today, I’m making dessert “Cotton Cupcake” (in Thai call “Pui Fai”) which is easier and soft eaten with afternoon tea. Not hard to do but a lot of tips a little. Let’s go ! Cotton Cupcake – Ingredients All of Contton Cupcake Ingredients 1. wheat light special (Recommended red lotus flour) 200 grams. 2. baking powder 1 tsp. 3. 80 grams of sugar. 4. 2 chicken eggs. 5. S P ½ tablespoon 6. ½ cup water. 7. milk or fresh milk 50 gm. 8. How to cook – Cotton Cupcake 1. 2. 3. 4. through about 30 minutes with the flour through the sun and then be mixed with baking powder sifted (sift ought to be at least 2-3 times) 5. 6. then put water, sugar, eggs and SP put into the bowl 7. 8. 9. slow speed and then take the minimum rest as we sift flour prepared. 10. 11. a white powder egg smell. 12. and then put down the milk with lemon juice and jasmine scent. 13. 14. 15. flour if anyone will be mixed with any color. 16. 17. 18.
Recent Cotton Cupcake (Thai: Pui Fai) Search Terms: Post Ratings ! Loading ... Chinky's Bibingka recipe. Tapioca Pearl White (L) 400g. Creamy Caramel Flan recipe. Taiyaki Recipe | MAMALOLI - Fun and Easy Recipes. Taiyaki I finally got a Taiyaki Pan to make my fish-shaped cakes!! One of the “luxuries” of living in Los Angeles was being able to buy a bag of hot and fresh taiyaki for $1 anytime I wanted. Now that I live in Seattle, I don’t have that luxury to enjoy anymore. However, I do have my taiyaki pan to make these sweet, fish-shaped delights myself. There are lots of different fillings for taiyaki like chocolate or custard, but the most common filling is red bean paste.
For this taiyaki recipe, I used mashed red beans, but I normally use the red bean paste. This recipe makes about 6 taiyaki Ingredients 2/3 cup cake flour (110g)2 teaspoon baking powder2 1/2 tablespoon of sugar3/4 cup milk or water (180ml)1 egg1/2 cup to 3/4 cup anko (red bean paste)oil to cook Things You'll Need Cooking Instructions. Daifuku Mochi (Sweet Rice Cake): Eating Japan. Daifuku mochi most commonly comes filled with red bean paste, white bean paste, or sometimes a strawberry or other fruit with red bean paste. The soft, sticky rice is typically plain and so appears white and slightly transparent, or it's colored (and flavored) with green tea powder or a touch of red food coloring.
We decided to get a little creative with our mochi and tried all three colors as well as a surprisingly delicious fruit version. Since it isn't the season for strawberry, we decided we'd try using another fruit as filling and although most fruits that came to mind (like melons and lychee) tended to be summer fruits, we decided to try using persimmons. Much to our delight, they turned out great! We basically made three variations in the recipe that affects the flavor – green tea powder in the rice flour, persimmon as filling, and sesame seeds around the outside. The results were excellent and we had a lot of fun making them. Makes 6 pieces: Variations: Making the Mochi Rice Paste.
Red Bean Mochi Recipe. Mochi is one of our family’s favourite desserts which is a Japanese rice cake made of glutinous rice. One of the many Japanese confections such as daifuku, that is mochi stuffed with sweet fillings, like sweetened red bean paste, is very popular around the world. You can stuff any other sweet fillings you like in mochi. No wonder mochi is widely welcome by different people with different tastes. Its sticky texture is a challenge to handle. My good friend, Juanna, gave this mochi recipe to me. I found it’s simple and easy to follow. Makes 12 Ingredients 220 gm glutinous rice flour110 gm sugar200 ml coconut milk (or milk)desiccated coconut (or fried glutinous rice flour) to coat mochi Red bean paste ingredients:1/2 cup red beans1 1/2 cup waterrock sugar to taste Method:Combine glutinous rice flour with sugar well.
Tips: The plate you use to steam glutinous rice flour should be big and shallow. Green Tea Cookie Recipe | MAMALOLI - Fun and Easy Recipes. Green Tea Cookie Yum, green tea flavored desserts! I wanted to make green tea ice cream, but since it’s winter, I decided to make green tea cookies. They were a hit over the holidays! I used Matcha Green Tea Powder which has a sweeter, deeper flavor than other green tea powders.
Or ground your own almonds. These green tea cookies go well with warm tea or warm milk. This recipe makes 8 large or 16 small cookies Ingredients Things You'll Need Cooking Instructions. Matcha Te Green Tea 20 g. Notions & Notations of a Novice Cook - Making Mango-Sago Pudding. Tapioca Pearl White (L) 400g. In Dreams: Cotton Soft Japanese Cheesecake. I've been daydreaming about this cheesecake ever since I laid eyes on it a few months ago. The ingredients are simple: cake flour, fresh milk, eggs, sugar, cream cheese. It is proof positive that ordinary pantry items can be transformed into something extraordinary when handled just so.
To clairify -this cheesecake is a textural masterpiece. Yes, those are bold words for a cheesecake, but entirely true. Like the name indicates, it is light and cottony and its sponginess will have you tearing it apart with your bare hands just to examine the beautiful interior. It's a sponge cake-slash-cheesecake hybrid.
A beautiful thing. Ordinarily, cheesecakes need a water bath to set properly. I have converted the recipe to cup-and-spoon measures so casual home bakers (in the US) can enjoy this recipe, but if you are an avid baker or otherwise inclined to use a scale for measurements, you can find the original recipe (in grams/oz.) here. Cotton Soft Japanese Cheesecake Yield: One 8" cheesecake Notes: Matcha Te Green Tea 20 g. Coffee Mochi. I love coffee, and I love mochi. So I tried to come up with something that was a combo of the two. This recipe turned out great and was easy to make. ingredients: 1 (16oz) box mochiko 2 cups sugar 1 teaspoon baking powder 1-1/2 cups milk 1 cup strong coffee 1 teaspoon vanilla katakuriko – potato starch Preheat oven to 350 degrees, grease a 9×13 inch pan with butter.
In a large mixing bowl and stir together the mochiko, sugar and baking powder. Now, as far as coffee, you can use instant if you don’t have fresh brewed on hand, just make it STRONG, that is where your flavor comes in. Add the milk, coffee and vanilla to the dry ingredients. Pour into the prepped pan. When cool, use a plastic knife to cut it, then roll the mochi around in potato starch (katakuriko). Potato starch is a light, flavorless flour that will keep it from sticking to each other when you serve it. I love mochi, and the coffee flavor makes it a flavorful, light sweet treat. Peanut Butter & Jelly filled Mochi. For my big New Year’s Day party this year I did something different and in addition to family I also invited specific people I wanted to thank for being in my life when I needed them most.
There’s nothing like the support and love of family and friends, it’s comforting and that’s what food means to me – comfort and love. I am the self-proclaimed Queen of Mochi (can I get a what what??) And I tend to go overboard with desserts for New Year’s but I think I topped myself with this. There’s nothing better to me than fresh mochi and when you fill that with classic peanut butter and jelly? That’s love right there. ingredients: 3-1/2 cup water 1 cup sugar 1/4 tsp food coloring 1 box mochiko potato starch peanut butter jelly Prep a cutting board by sprinkling liberally with potato starch. *this image by the Food Librarian In a large pot, boil the water and the sugar until the sugar is dissolved. Now the work – add the box of mochiko to the tinted sugar water and stir like crazy!! Chi Chi Dango Mochi. Chi Chi Dango was what I always remember it being called in Hawaii – small squares of colorful mochi, sometimes plain sometimes with strong fruit flavors.
But plain ol’ pink Chi Chi Dango has always been a favorite of mine. ingredients: 1 (16 oz) box mochiko 2 cups sugar 1/2 teaspoon baking powder 2 cups water 1 (13.5 ounce) can coconut milk 1/2 teaspoon vanilla pink food coloring Potato starch (katakuriko) Mochiko is a sweet rice flour and katakuriko is a fine, flavorless potato starch – both are available in asian markets or can easily be found online. Preheat oven to 350 degrees, grease a 9×13 inch pyrex with butter. In a large mixing bowl whisk together the mochiko, sugar and baking powder. Add the water, coconut milk and vanilla to the dry ingredients, mixing together well. Pour the mixture into the prepped pan. When the mochi is cool, cut it into squares using a plastic knife.
Mochi filled with Nutella. For my huuuge New Year’s Day party I always make An (sweet red bean) mochi, this time just for fun, I played around with a bunch of different fillings, one of which should be a given to fill ANYTHING…Nutella. Mochi + Chocolatey spread = happiness. ingredients: 3-1/2 cup water 1 cup sugar ¼ tsp food coloring (I prefer pink) 1 box mochiko nutella potato starchNutella Prep a cutting board by sprinkling liberally with potato starch.
This needs to be totally ready to go since you will be running over to it with boiling hot mochi. Set aside. *this image by the Food Librarian In a large pot, boil the water and the sugar until the sugar is dissolved. Now the work – add the box of mochiko to the tinted sugar water and stir like crazy!! Now quick, dump it on your prepped cutting board and sprinkle with potato starch so it doesn’t dry out. Now pull off a piece of mochi, kind of round it out in your hand and flatten it. They are sweet, don’t get me wrong. Pumpkin Mochi Pancakes. I make a lot of mochi recipes, so Fall seemed the perfect time to combo mochi with pumpkin! These pancakes are a favorite of the Kid. Then again, like his momma, he loves mochi anything… ingredients: 1 cup flour 1 cup mochiko flour 2 teaspoons baking powder 1/4 teaspoon salt 2 Tablespoons brown sugar 1/2 teaspoon cinnamon 1/2 cup pumpkin 1 egg 1-1/2 cups milk 1 Tablespoon melted butter maple whipped cream (recipe, here) Mochiko is a sweet rice flour.
In a bowl, whisk the flour, mochiko flour, baking powder, salt, brown sugar and cinnamon. Add the pumpkin, egg, milk and butter. Ladle your batter into a hot pan (how to make perfect pancakes, here). I added little cinnamon chips to make a smiley happy eat me face. These pancakes are hefty with a subtle mochi chew. Passion fruit mochi recipe. Glutinous Rice Flour 400 g Cock.