Post Reply Japanese Sweets Recipes
teh baker!
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Posted 5/28/11 , edited 5/29/11


chuuu can start posting here.....
teh baker!
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Posted 5/28/11 , edited 5/28/11
Hina Ichigo (10 servings)
Ingredients:
doumyouji-ko 120g / 4.5oz
sugar 2 tbsp
koshian 100g / 3.5oz
water 180ml / 0.75cup
strawberries 10 small

Preparation:
1. Wash and hull strawberries, then dry thoroughly.
2. Prepare koshian and divide into ten balls.

Directions:
1. Mix the doumyouji-ko, water and sugar in a microwavable bowl; let stand 10 minutes
2. Cover the bowl with plastic wrap and microwave on high for 2:30 minutes. Let stand, covered, in microwave for another 10 minutes. Mix lightly with a wet wooden spatula, and turn out onto a damp, thoroughly wrung-out cloth. Form into a cylinder with the cloth, then cut into 10 equal pieces.
3. Wet your hands and flatten each piece of rice dough into a small disk. Place a ball of anko in the center of each disk, then press the strawberry into the anko, and fold the rice dough up around it, leaving the tip of the strawberry sticking out of the top.

Picture(s):



Thing you might want to know...
Doumyouji-ko is a type of rice flour made from mochi rice that has been steamed, dried, and then broken into a coarse flour partway between rice and ground mochiko. Well-stocked Japanese specialty stores should carry it.
If you can’t get your hands on doumyouji-ko, you can substitute mochi rice (also called sweet or glutenous rice).
Doumyouji-ko takes its name from the Doumyouji temple in Osaka where it was first made; “ko” means “flour,” although it’s not exactly flour.
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Posted 5/28/11
Mitarashi Kushi Dango

Ingredients:
•1 1/3 cup joshinko (rice flour)
•3/4 cup hot water
•*for mitarashi sauce:
•2/3 cup water
•1/2 cup sugar
•2 1/2 Tbsp soy sauce
•1 1/2 Tbsp katakuriko starch or cornstarch, mixed with 1 1/2 Tbsp of water
•*Bamboo skewers

Preparation:
1.Put rice flour in a bowl
2.Gradually pour hot water over the rice flour.
3.Mix it using a spatula until combined.
4.Knead the dough with hands until smooth.
5.Divide the dough into small pieces and roll into small balls.
6.Place the dumplings in a preheated steamer and steam them on high heat for about 10 minutes.
7.Cool the dumplings and put dumplings on skewers. (*3 or 4 dumplings for a skewer)
8.To make mitarashi sauce, mix water, sugar, and soy sauce in a sauce pan.
9.Bring to a boil on medium heat.
10.Pour the katakuriko starch mixture in the sauce, stirring well.
11.Bring to a boil again and stop the heat.
12.Grill the skewered dumplings until slightly grill-marked.
13.Brush mitarashi sauce over dumplings.

Cookie! <3
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OH and by the way the Mitarashi Kushi Dango Recipe was for 20 servings ( 5 skewers)
teh baker!
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Posted 5/28/11
Tempura Fried Ice Cream (idk how many servings :sweatingbullets:)

Ingredients:
• 2 scoops ice cream
• 4 slices pound cake You decide how thick to make it..
• 1 quart vegetable oil for frying
• 1 egg whipped
• 3/4 cup milk
• 1 1/2 cups all-purpose flour

Directions:
1. Make an Ice Cream sandwich with the ice cream and the pound cake. Wrap each strongly in plastic wrap, mush on the sandwich to squeeze the corners around the ice cream. Freeze until solid, approx 1 1/2 hours
2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. Mix together egg and milk, then mix in the flour ...make sure there are no lumps... Unwrap the frozen sandwiches, and dip into the tempura batter. Make sure no excess batter, then place the sandwiches into the hot oil. Fry 20 to 30 seconds until golden brown. Wrap in paper towels to absorb any excess oils...

Pictures:



Things to Know:
Fried ice cream is great for dessert. Any type of ice cream...try putting various toppings like wafer cookies, whipped cream, chocolate sauce, strawberry sauce, cherries, nuts, walnuts...what ever floats your boat...
Any type of icecream works but vanilla icecream is the best.
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Posted 6/1/11 , edited 6/1/11
Sakura Mochi

mochi Ingredients:
mochi (sweet) rice 400cc (1.6c)
boiling water 400cc (1.6c)
sugar 150gm (5.28oz)
red food color


Preparation:
Remove any small rocks, etc. from the rice. Wash it well in fresh cold water and soak it overnight in ample cold water.

Drain the rice and place it in a cloth lined steamer (remember to place a towel under the lid). Steam over high heat for 30 to 45-minutes or until the rice is cooked and is soft. Dissolve the sugar in the boiling water and add red color (approx. 3drops) to achieve desired pink color. Remove the cooked rice to a glass or stainless steel bowl and pour the boiling water over it. Using a wooden spoon, mix the rice and hot water well. Cover the rice with a damp cloth and then the entire bowl in foil (to help keep it warm). Let the rice sit for 1-hour, uncover and mix again and it is then ready to use for the sakura mochi sweets. When you mix the rice you can push it a bit to break down some of the grains to make it slightly more sticky. (Makes approx. 30 sweets.)

sakura mochi Ingredients:

cooked mochi rice (for sakura mochi)
azuki koshian (smooth bean paste)
salted cherry leaves
kanten (agar agar) 1/4 stick
water 500cc (2c)
sugar 100gm (3.5oz)

Preparation:

Wash the kanten and tear it into small pieces. Soak in cold water until it softens a bit. Cook the kanten and water over low heat until it is dissolved and then add the sugar. Cook until everything is dissolved. Cool. Use this liquid to moisten your hands when working with the mochi rice. (If small pieces of kanten remain, the mixture can be strained.)

Quickly rinse the cherry leaves in fresh cold water and gently pat dry.

Use approximately 20gm (0.7oz) koshian and 25gm (0.9oz) to 30gm (1.2oz) rice. Flatten out the rice and wrap it around an an ball. Roll between the palms of the hands to make even shapes. Wrap a cherry leaf around the mochi ball. (The dull side of the leaf is on the outside.)
If you don't have salted cherry leaves you can put the rice ball between two camellia leaves and you have Tsubaki mochi.

SALTED CHERRY LEAVES:

(Salted cherry leaves can be purchased at some markets in Japan.)

Pick fresh cherry leaves from the yaezakura (double cherry tree) just after the blossoms fall from the tree and the leaves are the right size. The longer you wait the harder the leaves will be.

Wash the leaves well in fresh cold water, drain and blanch in boilng water quickly (in and out). Separate the leaves in a cloth lined steamer and gently steam for a minute or two. Remove from the steamer and place in fresh cold water to cool. Drain. Layer the leaves in a glass (or non corrosive) container sprinkling salt between each layer. Salt the top layer as well. Place a weight over the top and remove the weight after a day. The leaves will keep well in the refrigerator (or they may be frozen).

Note - If you are in a hurry you can also just pour hot salted water over the leaves and allow to cool in the liquid before using.

TO PREPARE TSUBAKI MOCHI (camellia mochi):
Prepare mochi rice as for sakura mochi (the red food coloring can also be omitted). Wash fresh camellia leaves well in cold water and pat dry. Cut off both pointed ends to square off. Wrap the mochi rice around an an ball as for sakura mochi. Place between two camellia leaves (the shinny side of the leaves are on the inside).

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