Using my ‘Super Easy Puff Pastry’, I made this rustic looking Apple Pie today. You don’t need a pie dish. You form this pie on a piece of baking paper and bake it on a baking sheet or tray. The pie tends to get very crispy bottom. I am very happy with the result. Makes …
Today I had some leftover cooked Pumpkin. I wanted to use it up to make something Japanese. So, I mixed it with Shiratamako (Japanese Glutinous Rice Flour) and a little bit of Water, and made it into Dango Dumplings. They look pretty, don’t they? Makes 2 Servings (20 Pieces) Ingredients 50g Cooked Pumpkin *pureed100g Shiratamako …
The other day, my daughter was talking about Mochi Doughnuts. I have seen Mochi Doughnuts before, but never tasted them. I knew that Mochi is made with Glutinous Rice. So, I tried to make Doughnuts using a mix of Wheat Flour and Glutinous Rice Flour. My very first attempt of making Mochi Doughnuts was amazingly …
‘French Cruller’ is basically deep-fried Choux pastry (Profiterole pastry). It is very popular in Japan, but I don’t see them in Melbourne. If you have made Profiteroles before, it would be quite simple to make. One important thing to remember is to use a star-shaped nozzle when you pipe out the dough. The pastry is …
These doughnuts are far from soft and fluffy doughnuts. They are heavy doughnuts that have crispy outside. The recipe is based on ‘My Mother’s Round Doughnuts’ recipe. I love this type of rustic doughnuts, probably because I grew up on them. Today I coated them with melted Dark Chocolate. Coffee flavoured icing is nice, too. …
This Japanese sweet is traditionally made with ‘Kuzuko’ (Kuzu Starch), which creates its unique soft & rubbery texture. However, real ‘Kuzuko’ is extremely difficult to find and it is expensive. Many ‘Kuzuko’ products are actually a blend of other starch. I have tried to recreate the texture of ‘Kuzuko’ using substitutes, and I concluded that …
This type of Soft Sweet Mochi is called ‘Gyūhi’ (求肥) in Japan. It is a form of traditional Japanese sweet. Mochi is rubbery rice cake made with Glutinous Rice Flour, and it naturally turns hard over time. ‘Gyūhi’ stays soft because a lot of Sugar is added. This is a most basic recipe to make …
These ‘Muscovado Coated Fried Biscuits’ are called ‘Karintō’ (かりんとう) in Japan. When I was a young child, it was my absolute favourite treat. I like the ones coated with Muscovado, but they can be coated with Brown Sugar. These biscuits are chunky where I grew up, but there are thinner types in other regions. Today …
Crumbles for Cakes, Pies and Slices can be made with Butter, Sugar and Flour. My basic ratio is about same weight of each. You can use less Flour, add Oats and Nuts, and add flavours such as Ground Cinnamon or Matcha Powder. The amount of dry ingredients can be easily increased as long as the …
’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 …
The other day my daughter tried a ‘Lemon Slice’ recipe that she found on YouTube. She baked the base, poured the lemon topping mixture over the base, and baked it again. The lemon topping didn’t set, and it was far too sweet. Then I decided to create my own ‘Lemon Slice’. The base of this …
This dessert is super easy to make and everyone would love it. It is best when softly frozen, but you can enjoy it unfrozen just like a mousse. Freeze it in a large container OR individual serving glasses. You may wish to increase the amount of Sugar as 2 tablespoons seems too small, but you …