Archive for the ‘43300 Japanese Dessert’ Category

03/28/2011 Pumpkin Oshiruko

Monday, March 28th, 2011


  • Mochi (Rice Cake)
  • Japanese Kabocha Pumpkin, baked and pureed with Vitamix
  • water
  • Xylitol
  • salt


Mix all ingredients in a mug, MW until Mochi gets soft.


Pumpkin has odd flavor of squash: this is not really good.

03/17/2011 Kuzumochi

Thursday, March 17th, 2011


  • 75 g Warabimochi Ko (85% sweetpotato starch, 15% Kuzu starch)
  • 50 g cake flour
  • 300 cc water
  • dash salt
  • ———————
  • 70 g brown sugar
  • 30 g pancake syrup
  • 50 cc water
  • ——————–
  • Kinako (soy flour)
  • Xylitol
  • Aonori-ko
  • salt


  1. In the upper rack of the steamer, place aluminium foil bottom-lined 5.5″ square cake ring.  Place water at the bottom of the steamer.  Start heating until boiling point.  Reduce the heat to medium.
  2. In the mean time, place first 4 ingredients in a medium Pyrex bowl and whisk.
  3. MW(1.6kw) for 1 min 30 sec, while whisking frequently during heating, until the temperature gets 50C.
  4. Pour the dough into the square cake ring, steam for 15 min.
  5. Transfer the cake ring to ice and water filled bath.  (It is OK to pour ice and water directly above top surface of the Kuzumochi.
  6. Refrigerate.
  7. Remove the cake ring, cut with a dough cutter.
  8. MW brown sugar, pancake syrup, and water in a Pyrex MC, for 1 min, until it boils.  Cool at room temperature, and refrigerate.
  9. Mix Kinako, Xylitol, Aonori-ko, and salt in a separate small container.
  10. Serve Kuzumochi with Kinnako Mixture and brown syrup.


Reference: くずもちの作り方、the package instruction of 玉三、わらびもち粉、川光物産株式会社松戸工場、

Substitutions: black sugar -> brown sugar, corn syrup -> pancake syrup,  I added salt.

Instead of MW the dough, the original recipe instructed to cook in the pan on the oventop  for 2 min, while stirring, until it reaches 50C.

03/14/2011 Warabi Mochi

Monday, March 14th, 2011

Ingredients: 3 servings

  • 75 g Warabi Mochi Ko ( 85% sweet potato starch, 15% Kuzu starch)
  • 40 g sugar
  • pinch salt
  • 350 cc water
  • ——————————
  • some Kinako (soy flour)
  • some Xylitol (or sugar)
  • pinch salt
  • some Aonori-Ko


  1. Cover the bottom of 5.5″ square cake ring with plastic wrap.  Place it in the 8″ square Pyrex baking dish.  Spray inside of the cake ring and bottom with water.
  2. In a pan, mix first 4 ingredients with a whisk.
  3. Under medium heat, cook while stirring, until the dough starts to thicken and get transparent.  With low heat, cook until the dough is completely transparent.
  4. Pour the dough into the prepared cake ring.  Flatten the top surface. Place the plastic wrap on the top surface tightly.  Place ice and water around the cake ring inside of the Pyrex dish.  Also top ice and water over the plastic covered dough to chill the dough quickly.
  5. Place it in the refrigerator for several hours.
  6. Remove the dough from plastic wrap and cake ring, cut with a dough cutter in bite sizes.
  7. Mix Kinkao, Xylitol, salt, and Aonori in a serving container.  Place the cut Warabi Mochi and coat with Kinako powder mix. 
  8. Cover with plastic wrap.  Refrigerate until served.


Reference: わらびもちの作り方、instruction on the package of 玉三わらびもち粉、川光物産株式会社松戸工場、htp://

I added salt and Aonori-ko to the original recipe.  Substitution: sugar (for topping)  -> Xylitol

02/27/2011 Natugoshi

Sunday, February 27th, 2011

Ingredients: 13 x13x 5 cm (5 x 5 x 2 in) stainless square cake ring

  • 104 g cake flour
  • 10.4g rice flour
  • 5.2g wheat starch
  • 182.3g sugar
  • ———————
  • 307.3g water
  • 104g Candied Black Beans


  1. Wet cotton cloth, squeeze off the water with hands very tightly.  Place it at the bottom of the upper rack of the steamer. Place the cake ring over the cloth.  Wet another cotton cloth and lightly squeeze off the water, line the cake ring with the cloth.  Pour water at the bottom part of the steamer, start heating with high heat, with the lid closed.
  2. Whisk first 4 ingredients.
  3. Pour half of the water gradually while whisking.  (If you add water at once, the lumps form.)
  4. Add the remaining water and Whisk.
  5. Separte 26cc of the dough and set aside.  Pour the remaining dough into the cake ring, steam for 40 min with medium heat.
  6. When done, remove the excess water on the top surface with a ball scraper or dough cutter.  (Excess water will cause the cracks later.)  (This time, the water dropped to the surface of the dough and dilluted the dough, not being able to separate from the dough.)
  7. Sprinkle candied black beans on top.
  8. Pour the remaining 26ccdough over the top.  Steam 10 more min.
  9. Refrigerate.  After cooling completely, remove cake ring and cloths,  cut the lines connecting diagonally opposite vertices.
  10. Cut into 16 eaual triangular portions.  (Next time, stop at 8 equal portions.)




Cotton Cloth that I used was too long, and used by folding into half, which made the lining very rough and caused the ugly edges.  Next time, I would cut the cloth or use cotton handkerchief.

It is very difficult to cut.  Using a dough cutter made the unclean cut.  The slicing knife did a little better job for cleaner cut.

Substituting candied red beans with candied black beans caused the inferior taste and inferior appearnace.

Since the original recipe was for 18 cm square wooden steam form, I divided formula with 1.92 to fit my cake ring.  It means about 1/2 of the original formula.  Thus instead of 16 divisions, 8 divisions would have created the similar sizes and shapes to the original desserts.  I was air-head about that.

02/20/2011 Hoshika Mochi with brown sugar

Sunday, February 20th, 2011

Ingredients: 4 pieces

  • 62.5 g sweet potato flour
  • 57.5 g water
  • 20.2 g Light Brown Sugar
  • dash salt
  • ———————-
  • 4 tsp Anko (Candied Red Bean paste)


  1. Fill some water in a steamer pan, and heat until it boils, reduce the heat to 30%.
  2. In the mean time, mix first 4 ingredients in a bowl, and knead well.
  3. Divide into 4 equal portions.
  4. Spread each on your palm, and drop 1 tsp Anko in center, wrap Anko around with the potato flower dough, shape in flat oval disks.
  5. Place them in the steamer, steam for 15 min.
  6. Remove with a spatula to Silpat or plastic wrap lined plate (to avoid sticking.)
  7. Cool at room temperature covered with plastic wrap ( to avoid drying.)
  8. Serve within 24 hours.


I am trying to reproduce Hoshika-Mochi that I used to eaty in Kochi City, Japan.  I know it included Black Sugar.  I used Brown sugar as a substitute; but it did not work.  The skin is too dry and much more proportion of Anko needs to be used.  Next time, I would use Black Sugar and Corn Syrup for the dough, increase Anko, and make only 3 pieces with larger sizes per 62.5 g potato flour formula.

02/18/2011 Shiratama Anmitsu

Friday, February 18th, 2011

Ingredients ( 2 servings : total volume 480 cc)

(Shiratama Balls)

  • 100 g Shiratama-ko (Glutenuous Rice Flour
  • pinch salt
  • 100 cc water
  • boiled water (to boil in)
  • (Kanten Jelly)

    • 1.33 g Agar Powder
    • 160 cc water
    • ———————-
    • 50 g sugar
    • pinch salt
    • ——————
    • 1/8 tsp lemon juice
    • ——————–
    • 1/8 tsp peppermint schnapps
    • 1 drop green food color 
    • ——————
    • 1/8 tsp orange curacao
    • 1 drop red food color
    • 1 drop yellow food color
    • ————————-

    (Syrup: next time make only 80% of this amout)

    • pinch salt
    • 60.92 g sugar
    • 150 cc water
    • —————
    • 1 TBSP lemon juice
    • 2 TBSP honey
    • ————————-


    • 2 slices canned yellow peach, cut into 1 cm thickness 
    • some canned chunk pineapples
    • 2 TBSP Anko (Candied Red Bean Paste)
    • 2 pieces Maraschino Cherries
    • —————————


    (Make Shiratama Balls)

    1. Mix Shiratama-ko and salt, add water gradually and knead.
    2. Boil water.  Shape the Shiratama dough into small balls (dia. 1.5 – 2 cm) and press center of each ball down to flatten a little.  Drop Shiratama Balls in boiling water. 
    3. When the balls rose to the surface, cook 1 more minute and scoop out (with a tea strainer)  from the hot water.Place each on ice or ice water to chill. Refrigerate. Drain just before using.

    (Make Kanten Jelly)

    1. Mix Agar Powder and water in a medium Pyrex bowl.  MW (1.6kw) for 1 min 15 sec until agar dissolves. 
    2. Add sugar and salt, mix.  MW 30 sec and make sure everything dissolves.
    3. Divide into 3 equal portions.
    4. (plain Kanten Jelly)  Add 1/8 tsp lemon juice to the 1 portion of Agar solution and mix.
    5. (green Kanten Jelly) Add 1/8 tsp peppermint schnapps and 1 drop of green food color to another portion of Agar solution and mix.
    6. (orange Kanten Jelly) Add 1/8 tsp Orange Curacao, 1 drop red food color, and 1 drop yellow food color to the remaining portion of Agar solution and mix.
    7. Quickly pour each solution to about 6.5 cm square small container.  Refrigerate until set.
    8. Just before using, cut each Kanten Jelly into 1 cm cubes with a knife.

    (Make Syrup)

    1. Mix sugar, salt, water and MW 1 min 30 sec until sugar dissolves.
    2. Add 1 TBSP lemon juice and 2 TBSP honey and mix, transfer to a stainless steel bowl, chill immediately with an ice-water bath and refrigerate.


    1. Place plain Kanten Jelly cubes at the bottom of each cup.
    2. Place green Kanten Jelly cubes over.
    3. Place red Kanten Jelly cubes over.
    4. Place peach chunks over.
    5. Place pineapple chunks over.
    6. Place Shiratama Balls over.
    7. Drop Anko Paste with 1 TBS cookie scooper in the center of each cup.
    8. Top with Maraschino Cherries.
    9. Pour Syrup to each cup.
    10. Refrigerate.


    Reference: 白玉みつ豆、森山サチ子、Book1 Bibliography

    Substitutions: boiled aka-endou beans -> Anko, 1/3 Kanten-Bar -> 4/3 g Now Brand Agar Powder, Creme De Mentos -> Peppermint Schnapps and green food color, condensed orange juice -> orange curacao, red and yellow food color.

    Anko can be bought in a can.  

    (How to make Anko yourself)  Cook red beans until soft with water, add a lot of sugar and a little salt, cook and thicken by letting the water evaporate while stirring vigosously for a long time.  Transfer it to a Vitamix Blender and process until smooth.  Cool and dry a little at room tempearture.   Refrigerate or Freeze to store.  This is not the best way to make Anko, but one of the quickest.

    01/30/2011 Hoshika-Mochi

    Sunday, January 30th, 2011

    Ingredients: 5 pieces

    • 62.5 g Sweet Potato Flour
    • 57.5 g water
    • 12 g x 5 = (60 g) An-dama  (Sweet Bean Curd, shaped in balls:I used 22 g x 5 = 110 g this time)


    1. Mix Sweet Potato Flour and water, and knead well.
    2. Divide it into 5 equal portions and shape in balls. (24 g each)
    3. Flatten the potato flour ball on your hand and place An-dama in the center, wrap it around with with potato flour skin.
    4. Steam it for 15 min.
    5. Serve when hot.  (If it cools, it gets hardened.)


    Based on: イモの粉、マエダ イモの粉の 袋のうらの レシピ

    Not the same as Hoshika Mochi in Kochi City, Japan.  Next time, I would add black-sugar and pinch salt to the sweet potato flour.

    12/13/2010 NOW AGAR & GPI 200 Carrageenan Experiments 

    Tuesday, January 18th, 2011

    (1 st Experiment with NOW Agar)


    • 500 cc water (measured in 4 Cup Pyrex Measuring Cup)
    • 300 cc Candied American Small Red Beans, Dried, and Ground
    • dash salt
    • 2 g NOW agar
    • 2 tsp Brown Sugar


    1. Add Red Bean powder to water in the 4 Cup Pyrex Measuring Cup.  Soak for 15 – 30 min.
    2. Add dash salt and agar, stir.  MW(1.6 kw) for 4 min until it boils.
    3. Add brown sugar and mix.
    4. Cool for 10 min.
    5. Wet the stainless steel container.  Pour the bean/agar mix over.
    6. Place it in an ice-water bath, refrigerate until set.
    7. Cut and serve.


    The purpose of this experiment is to check how hard the specific agar powder manufactures/sold by NOW company can set the liquid at certain density.

    This agar dessert was slightly softer than silken (soft) Tofu texture.  It can hold the shape, but it melts in the mouth immediately.  So 2g: 500g = Now Agar: water is 1/250, which makes it slightly softer than the cup dessert texture.

    I found that this NOW agar has a similar setting capability to the Japanese made agar powder.

    NOW agar that is sold in the USA has a beige color and is not as good as Japanese Kanten-Powder,which is completely colorless.  But NOW agar is cheaper here and sold at Health Food Stores.


    (2nd Experiment with GPI 200, Kappa Carrageenan Powder)


    • 350 cc Candied American Small Red Beans, Dried, and Ground
    • dash salt
    • 1tsp (3.48 g) GPI 200 Kappa Carrageenan
    • 350 cc water


    1. Mix Carrageenan, salt and Red Bean Powder in a medium bowl with a whisk. Set aside.
    2. MW 350 cc of water in a large Pyrex bowl until it boils. (necessary to be near 100C)
    3. Pour the dry mixture gradually into hot water, while whisking.  (Make sure that the temperature does not drop below 80C.)
    4. Measure the temperature: if less than 80 C, MW until it reaches 80C.
    5. Pour the mixture into a wet stainless steel container.
    6. Cool at room temperature completely.
    7. Refrigerate.
    8. Cut and serve.


    Carrageenan is widely available in Japan with the brand name “AGAR.”  But AGAR is not the same as CARRAGEENAN.   It is one of the mistakes that Japanese people not fluent in English illiterate make.  “LOST IN TRANSLATION.”

    I got this particular carrageenan on e-bay.  And GPI is the manufacturer of this product, primarily used for deli-meat processing.  Since this is not made for dessert, it is beige similar to NOW agar.  This set much quicker at a higher temperature than Agar.  i.e.  At room temperature, it quickly starts to set as soon as you stop stirring.

    The taste/flavor is very similar to AGAR and probably non-distinguishable.  But Carrageenan set dessert feels warmer than Agar set dessert, probably because it is slower to melt in the mouth (tongue temperature).

    This particular Carrageenan is much more stronger than Japanese Carrageenan in setting capability. Carrageenan: water = 3.48 g : 350 g = 1/100.  And the texture was slightly harder than Silken (soft) Tofu.  It seems that Japanese Carrageenan is about 1/3 strength of GPI-200.

    My conclusion is for the same amount of water/liquid, the amount needed to set is in the following ratio:

    Gelatin Powder : Carrageenan GPI-200 : NOW Agar = 1 : 0.6 : 0.4

    Setting ability:  NOW AGAR > Carrageenan GPI-200  > Gelatin Powder

    11/23/2010 Maccha Flavored Chiffon Cake

    Sunday, December 19th, 2010

    Ingredients: 18 cm (7″) diameter Angel Food Cake Mold

    • 50 g cake flour
    • 4 g MACCHA Powder
    • ——————
    • 3 egg yolks (60 g)
    • 20 g sugar
    • ————–
    • 2 TBSP water
    • 30 g vegetable oil
    • ————
    • 50 g Nure Ama Natto (Sweetened/Candied Azuki Red Beans) (I substituted with sweetened red bean paste made from American red beans.)
    • ———————-
    • 3 egg whites (90 g ) (actual 98.8 g)
    • 50 g sugar
    • ———
    • some mixture of equal portion of Maccha powder and Sugar (topping) ( I substituted Maccha powder with Dried Barley Young Leaf Powder, and I did not measure the weight of each.  I added sugar while examining the taste.)


    1. Whisk cake flour and Maccha in a small bowl.
    2. In a medium bowl, place egg yolks and sugar and whisk. (No need to whip, just make the sugar melted/mixed with the egg yolks)
    3. Add water and oil and mix until it gets thick and incorporated.
    4. Add the MACCHA-Flour Mix (#1) and whisk until smooth and it develops some structural strength. (I might have stirred too much and developed too much gluten structure today.)
    5. (Add Nure Ama Natto and mix roughly with a spatula: I skipped this step due to substitution with Red Bean Paste.)
    6. Preheat the oven to 170C (340F).
    7. In another bowl, make meringue with the egg whites and sugar by whipping with a hand mixer.  (I used frozen egg whites, that made the meringue very quickly with very fine foam.)
    8. Add 1/3 of the meringue to the dough and fold with a spatula.
    9. Repeat adding meringue and folding twice until the meringue is incorporated. (Until Ribbon Stage: it actually got a little harder than ribbon stage.)
    10. Pour the dough into an Angel Cake Mold.  (I dropped Red Bean Paste alternately with the dough today.) Use a bamboo skewer to deflate large foam bubbles hidden in the dough by stirring in a swirling motion.
    11. Bake at 170C for 32 min. Turn off the heat and cook for 3 more min with residual heat.
    12. Invert and cool at room temperature.
    13. Remove the cake from the mold using a knife and bamboo skewer.
    14. Mix the MACCHA and sugar with 1:1 ration and sprinkle through a tea strainer over the cake.

    Comments: あずき入り抹茶のシフォンケーキ、Book 5 in Bibliography

    The original recipe used a 17 cm diameter Chiffon Cake Mold

    18 cm diameter, 5 cm height: perhaps, the height should be improved to 8.16 cm in the future.  Eggs were frozen to start with: perhaps, the meringue’s foam was too fine.  The texture was very silky and soft; however, it was almost a Genoise like texture.  It is moist and nice, but heavier than a Chiffon texture.

    Instead of vegetable oil (made mainly of soybean oil), peanut oil or other kinds of oil might taste lighter/better.

    Since I substituted Nure-Ama-Natto (Candied Azuki red beans) with American red bean paste, the paste sunk at the bottom of the mold, while baking.  I cooked American Small Red beans and candied with a lot of sugar.  I then dried them and  ground them with Vitamix.  I mixed 40g of Red Bean Powder and 10g of water to make the paste.  But a better ratio could have been 42.5 g red bean powder + 7.5 g water.

    11/11/2010 Pink Parfeit

    Wednesday, December 8th, 2010

    Ingredients: for 4 servings

    • (Cherry Blossom Ghyuuhi)
      • 90 cc water
      • very little red food color
      • 50 g Shiratama-Ko (Glutinous Rice Flour)
      • 50 g sugar
    • some Potato Starch
    • (Jelly)
      • 350 cc hot (boiled) water
      • very little red food color
      • 1 TBSP Kappa Carrageenan Powder, GPI200, food grade (This was too much: next time reduce to 2 tsp and experiment.)
      • 70 g sugar
    • 100 cc heavy cream (maybe 150 – 200 cc is needed.)
    • 2 tsp sugar
    • some Ice Cream (Any Flavor is fine: I used Burgundy Cherry Flavor this time.)
    • Red and White Gum Drops
    • Granulated Sugar


    1. (Make Cherry Blossom Ghyuuhi)
      1. Mix 90 cc water and very little (less than 1 drop) red food color to make very diluted red colored water.
      2. In a 1 Cup Pyrex measuring cup, mix Shiratama-Ko, sugar, and diluted red colored water very well with a whisk.
      3. MW(1.6 kw) for 1 min, stir, MW 30 sec and stir vigorously with a spoon until smooth. (for 600 W Microwave, shorten the heating time by half)
      4. In a large plate, pour plenty of Potato Starch and drop the Ghyuuhi Dough on it.
      5. While using starch to avoid sticking, divide the dough into about 1.5 cm diameter balls with your fingers and place them on starch.
    2. (Make Jelly)
      1. Wet 4 clear glasses and set aside.
      2. Mix 350 cc of water and very little (about 1 drop) red food color to make very diluted red colored water.
      3. Mix Carrageenan Powder and sugar very well in a metal bowl.  Then pour the boiled water over and whisk well.
      4. Pour the Carrageenan Solution into each glass until 2 cm high from the bottom.  Leave each glass at room temperature until set.
      5. Cool the leftover Carrageenan Solution in a metal bowl at room temperature and wait until set.
      6. When the Carrageenan Solution in each glass and the metal bowl are cool enough, transfer them to the refrigerator to chill.
    3. (Make Gum Drop Rose Petal)
      1. Press together a tiny little piece of a red Gum Drop and 1/2 piece of a white Gum Drop with your fingers.  Use granulated sugar to prevent it from sticking to your fingers.
      2. If the color is mixed well to your liking, flatten it into a very thin skin, resembling a rose petal. Coat with granulated sugar.
      3. Repeat the above 2 steps until you have 4 petals
    4. (Assembly)
      1. Whip heavy cream and sugar in an ice-water-bath with a hand mixer until stiff, and pipe some whipped cream over the pink jelly in each glass. (Use only half of the whipped cream.  It’s actually faster to use a spoon.)
      2. Add ice cream to each glass.
      3. Divide the pink jelly in the metal bowl into 4 equal portions and use a spoon or fork to crush it into small pieces and drop them into each glass.
      4. Pipe the remaining whipped cream on top.
      5. Top with Cherry Blossom Ghyuuhi.
      6. Top with a Gum Droop Rose Petal.


    Inspired By: 桜パフェ、Book 9, Bibliography

    The original recipe used Japanese Cherry Blossom (Sakura) salt-pickles and Sakura Leaf salt-pickles.  I did not have those so I skipped them.

    The Kappa Carrageenan Powder that I used was GPI 200, food grade, that I got inexpensively through e-bay.  However, this is not for the dessert, but for processed meat.  Therefore, it becomes a rather ugly light brown color.  It did not produce the bright transparent light pink colored jelly that I expected.  The color of the jelly is not only darkened, but it is not transparent enough.  The agar products sold in the USA also have the same problem.

    In Japan, Carrageenan Powder is called AGAR, and agar is called KANTEN.  This is very dumb of Japanese Industries.  Carrageenan should have NOT be called AGAR.

    The Japanese Carrageenan for dessert seems to be weaker in its setting ability than GPI 200.  1 TBSP with 350 cc of water resulted in very hard jelly.  I need to experiment some time to get the optimum ratio.

    The original recipe called for Vanilla Ice Cream.  I did not have vanilla so I used Burgundy Cherry Ice Cream, which is made from Ice Cream, Burgundy Cherry, chocolate chips, and Amaretto.  Surprisingly, it balanced out every other ingredient.

    I made the Gum Drop Rose Petals in place of Sakura Flower Petals, but I should have shaped Gum Drops into Japanese Cherry Blossoms instead of Rose Petals.

    I could not shape the Gyuuhi Dough into neat balls.