1.Making "Kuromitsu syrup" In a small cooking pot, add brown sugar and water. Heat over medium-high heat and bring it to a boil. Once boiled, simmer for about 1 minute. Set it aside in the fridge.
In a bowl, add tapioca powder (flour), sugar and water. Mix well. Transfer into a cooking pot.
3. Start cooking over medium-high heat, stir constantly until transparent and smooth (about 3 to 5 minutes).
4. Prepare a tray moistened with water. Transfer the mochi dough onto the tray. Flatten and smoothen it on the top. Let it to cool to room temperature. Then cover and chill in the fridge until firm enough to cut.
5. Take out the dough from the fridge, transfer to a cutting board. Cut it into bite sizes. Set aside.
6. In a plate or bowl, add kinako (soy bean flour) and sugar. Mix. Take a mochi piece and powder it with the kinako mix. Chill until you serve.
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould).
2. In a small cup, add sugar and cream stabilizer. Mix and set aside. Better use stabilizer if your cream is less than 35% fat.
3. In another bowl, add whipping cream and blend with an electric hand mixer for a few seconds. Then add the sugar mix. Beat until firm peaks form.
4. Add the whipped cream in the moulds. About 1 tsp in each mould. Flatten the cream top. Place the mango bits on the cream. Then cover with the remaining whipped cream. Flatten the top.
5. Move to the freezer until firm.
6.Making mochi (Only once the filling is firm!)
In a bowl, add glutinous rice flour, sugar and water. Mix well. Transfer into a cooking pot.
7. Heat over medium heat, stir constantly, until smooth and silky (about 2 to 4 minutes).
8. Spread katakuriko/potato starch onto your working surface or chopping board. Place the mochi. Divide into 15 pieces.
9. Take one mochi and shape it in a small disk (a bit bigger than 4cm). Pull out one filling from the freezer. Pull the edges of the mochi disc over the filling so as to cover it. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board. Repeat with the others.
10. Keep in the fridge until the filling is unfrozen. Enjoy :)
In a small cooking pot, add sugar (15g) and 1 tsp water and bring it to a boil. Once it starts to be lightly brown, then add the nuts and stir for a few seconds. Transfer over the baking sheet and let it cool. Set aside.
2. In an another small cooking pot add heavy cream (50ml) and heat until almost boiled. Remove from the heat and add white chocolate (40g), mix gently until the chocolate blocks are melted completely. Transfer into a heat-safe bowl and let it cool to room temperature then chill in the fridge.
3. Once the chocolate mix is cold : in a medium bowl, add mascarpone, sugar and the chocolate mixture from #2. Mix well. Add matcha sifting with a sieve. Mix well. Add the nuts from #1 and mix.
4. Prepare the silicone mould (here I used a 4cm diameter * 15-hole mould). Place the matcha cream in each hole. Flatten the surface, using a spoon. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
5.Mochi time! Once the cream is frozen, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water and mix with an egg beater until smooth. Cover the bowl lightly with cling wrap.
6. Microwave the mixture for 1 minute. Then stir the dough with a spatula. Put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min) and stir. And once more microwave for 30 seconds and stir. The mixture should be now very thick and translucent.
7. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula or a dough cuter. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
8. With your hands, take one of these pieces and flatten it into a thick disc. Then put a frozen cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
1 tbsp syrup which you like (monin syrup, maple syrup, mint alcoholic liqueur, etc….)
1. Have a container ready (high temperature proof) and syrup on the side as well.
2. In a cooking pot, add water and agar powder. Melt the powder over medium heat, stirring constantly to prevent burning. Heat and stir until the agar powder melts completely. It usually takes about 1 to 2 mins.
3. Add the sugar. Melt the sugar, stirring constantly to prevent burning with a spatula. It will be very foamy and bubbly. Keep on stirring for about 5 mins.
4. Remove from the heat and immediately pour into the container. Quickly add 1 tbsp syrup (not more) of your choice (or a tiny amount of food coloring, using tooth picks.) Mix well.
5. Chill in the fridge until it has set. It should be firm enough to cut.
6. Remove from the fridge and cut into small pieces (about 2 to 3 cm dices) and place them on a baking sheet. You can also coat the pieces with sugar to make them sweeter.
7. Let the candies sit there for 2 to 3 days (it may even take up to 5 days, as it depends on so many factors : climate, season,...). Eventually their surface should dry out completely. The candies will be crystallized with a jewelry finish. They are crunchy outside, but inside texture is like jelly.
You can keep your “kohakutou” in an airtight container for about 2 weeks.
1. In a medium bowl, add flour, sugar, a dash of salt and baking soda, mix well with a cooking whisk.
2. Pour the liquid mixture (water, soy sauce and glucose syrup) to the flour mixture and stir until well mixed using a cooking whisk.
3. Grease a taiyaki pan lightly with vegetable oil and pre-warm over a medium heat. Pour the taiyaki batter thinly on the pan. Put the filling which you want in the center of each taiyaki and spoon some more batter on top to cover the filling.
4. Close the lid and flip the taiyaki pan to cook the other side of taiyaki. Cook for about 1 to 2 minutes or until both side are golden brown, open and check the progress. If the taiyaki is not golden brown, cook a bit longer until it is golden brown evenly.
Note : If you want to use Japanese curry paste (about 200 g), prepare it first as follows : in a small pan, add curry paste and sifted flour (15g) and mix well. Then heat up over medium heat until it becomes thick.
120g brown sugar or more (100g if you prefer not so sweet)
1. Wash azuki beans and drain. Set aside.
2. Put the washed azuki to the pressure cooker and add enough water to cover the azuki. Bring it to a boil. Simmer for 1 to 2 minutes, then drain in a colander.
3. Transfer the boiled azuki back to the pressure cooker and add 640mL of water.
4. Cover and lock the pressure cooker, and turn the heat to high. When the pressure builds up, turn the heat down to lowest-heat and cook at high pressure for about 15 minutes. Turn off the heat and let the pressure come down naturally.
5. Remove the lid and add sugar and salt. Simmer for about 10 to 15 minutes (or more) until thickened, stirring occasionally. Turn off the heat.
If you don't use it all at once, you can store it in the freezer for up to 2 months. Split them to small balls and wrap each anko ball in plastic wrap. Store in a Ziploc Freezer bag.