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Dans la lune

November 1, 2020

Warabi Mochi – Mochi Recipe わらび餅

Warabi Mochi / Mochi Recipe

Print this recipe
Persons
3
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Warabi Mochi / Mochi Recipe

Ingredients

For the mochi :

  • 60g tapioca flour/powder/starch
  • 35g white sugar
  • 350ml water

For the powder coating :

  • 20g kinako (soy bean flour)
  • 1 to 2 tbsp sugar

For the Kuromitsu syrup (optional) :

  • 20g brown sugar
  • 20ml water

Instructions

  • 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.
  • 2. Making"Mochi"
  • 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.
  • 7. Serve with "kuromitsu syrup" if you like :)
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Fast & Yummy, Food Yummy, Mochi, Sweet cooking

May 8, 2020

Matcha mochi

Matcha mochi

Print this recipe
Serving Size
15 mochi
Matcha mochi

Ingredients

For the filling nuts :

  • 20g nuts of your choice - pistachio, almond, macadamia, walnut etc.. - chopped
  • 15g sugar
  • 1 tsp water

For the cream filling :

  • 50ml heavy cream/whipping cream
  • 40g white chocolate - cut into small pieces
  • 150g mascarpone
  • 1 tsp matcha powder
  • 2 tbsp white sugar

For the mochi :

  • 100g glutinous rice flour
  • 40g white sugar
  • 180ml water

Instructions

  • 1. Start with the filling
  • 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.
  • 9. Keep in the fridge before you serve :)
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chilled Desserts, Cooking, Cooking Recipe, Mochi, Sweet cooking

April 19, 2016

Kohakutou – Japanese Wagashi sweets

kohakutou7kohakutou3

Kohakutou — Japanese Wagashi sweets

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Kohakutou — Japanese Wagashi sweets

Ingredients

  • 2g agar agar powder (kanten powder)
  • 150g white sugar
  • 150g water
  • 1 tbsp syrup which you like (monin syrup, maple syrup, mint alcoholic liqueur, etc….)

Instructions

  • 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.
© 2021 Copyright Dans la lune
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44 Comments Filed Under: Asian & Wafu, Candies, Cooking, Cooking Recipe, Japanese, Sweet, Sweet cooking

April 11, 2016

Taiyaki

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taiyaki1

Taiyaki

Print this recipe
Serving Size
10 small taiyaki
Taiyaki

Ingredients

  • 100g cake flour (T45)
  • 1/3 tsp (3g) baking soda
  • 2 tsp sugar
  • a dash of salt
  • 140ml water
  • 1 tsp glucose syrup
  • 1/2 tsp soy sauce

Idea for the filling

  • cheese and ham
  • Japanese curry paste
  • anko - click here to make homemade anko.
  • tuna mayonnaise
  • scrambled egg
  • custard cream

Instructions

  • 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.
© 2021 Copyright Dans la lune

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Leave a Comment Filed Under: Asian & Wafu, Bread, Bread & Pizza, Cake, Cooking, Cooking Recipe, Food Yummy, Japanese, Sweet cooking

March 13, 2016

Anko / Azuki – Red bean paste – with pressure cooker

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anko1

Anko - Red bean paste - with pressure cooker

Print this recipe
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Anko - Red bean paste - with pressure cooker

Ingredients

  • 200g azuki beans - red beans
  • 640ml water (or more as needed)
  • dash of salt
  • 120g brown sugar or more (100g if you prefer not so sweet)

Instructions

  • 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.

Note :

  • 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.
© 2021 Copyright Dans la lune

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Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Japanese, Sweet, Sweet cooking

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