’Shiratamako’ (白玉粉) is Japanese Glutinous Rice Flour. It’s been difficult to find for me, so I started using a mix of Thai Rice Flour and Thai Glutinous Rice Flour to make Dango Dumplings, because those Flours are widely available where I live. And I have shared the recipe on this website. However, ‘Shiratamako’ is now …
‘Dorayaki’ is two small pancake-like sponge wrapped a filling. The most popular filling is ‘Tsubu-an’ (Sweet Azuki Paste), but you can use any filling as there is no rule. Today I made with Sweet Potato Paste. You can reduce the amount of Sugar when you make the paste, so that you can enjoy the natural …
If you are thinking to make handmade chocolate for a special occasion, nothing is easier than this Soft Chocolate. Super easy to make, but they are delicious and look great, don’t they? This is basically firm Chocolate Ganache. It can be made by mixing Dark Chocolate and hot Cream. I added a little Butter as …
Some dessert recipes require Syrup as an ingredient. Basic Syrup is really easy to make. Heat a same amount of Sugar and Water until Sugar is completely dissolved. Of course you can make it in a microwave. Ingredients 1/2 cup Water1/2 cup Caster Sugar Method Place Water in a small saucepan and bring it to …
I often use Marzipan (Almond Paste) as filling for cake and tart. Store-bought Marzipan contains unwanted ingredients such as preservatives. Marzipan is extremely easy to make at home. I use Milk but Water can be used. If you use Fruit & Berry juice, or other natural ingredients such as Coffee and Matcha, you can create …
Japanese Sweet Potato is one of the vegetables that I miss. My favourite Japanese Sweet Potato dish is ‘Daigaku Imo’ (大学芋) that is deep-fried Sweet Potato coated with sweet and savoury glaze. I have tried to make it using Sweet Potatoes that are available in Australia and none of them was good. Then, today I …
I don’t know how young I was, probably 6 or 7 years old. I still remember the day my mother cooked this dessert for my sisters and me. Apple pieces were still crunchy. I wished if they were softer. That’s my first memory that I ever tasted custard. Makes 4 Servings Ingredients 2 Apples1 tablespoon …
More than 50 years ago, in a small town in Japan, the pre-school that I went to was like child day-care, and a hot lunch or light snack was provided every day. The most memorable food I tasted at the pre-school was this ‘Kinako Macaroni’. I still fondly remember the day it was served for …
This food is called ‘Ohagi’ in Japan. There is an almost identical food called ‘Bota Mochi’. During the equinoctial weeks in Spring and Autumn, this food is traditionally prepared. It is basically a ball of slightly pounded glutenous rice covered with Sweet Azuki Paste. Kinako (finely ground Roasted Soy Beans) mixed with Sugar is another …
Everyone’s favourite Japanese sweet ‘Strawberry Daifuku Mochi’ is not hard to make, but I wouldn’t say it is easy to make. When I saw rice paper desserts on the internet, a great idea came to me to use rice paper to make Daifuku Mochi. Soon I discovered many people were already doing it. The texture …
This ‘Coffee Butter Cream’ can be used for icing or filling for cakes and cookies. This cream becomes fairly firm when chilled. Ingredients 60g Unsalted Butter *softened1 cup (about 150g) Icing Sugar1 pinch Salt2 teaspoon Instant Coffee Granules *mixed with 2 teaspoon Hot Water2 teaspoons Rum *OR Bourbon, Brandy, etc.1/2 to 1 teaspoon Milk *only …
‘Daifuku Mochi’, or Daifuku, is a Japanese sweet consisting of a small round glutinous rice cake stuffed with sweet Azuki paste. There are many variations these days, and this ‘Strawberry Daifuku Mochi’ is probably the most popular one. I wouldn’t try to make it if I were in Japan. However, here in Melbourne where I …