Archive for the ‘43170 Cold Dessert’ Category

03/24/2011 Aloe Honey

Thursday, March 24th, 2011

Ingredients:

  • 308 g Aloe Vera (weigh after removing green parts)
  • 120 g Manuka Honey

Procedures:

Mix Aloe and Honey, leave it for 24 hours or more in refrigerator.

03/17/2011 Kuzumochi

Thursday, March 17th, 2011

Ingredients:

  • 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

Procedures:

  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.

Comments:

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、http://www.kawamitsu.co.jp/

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

Procedures:

  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.

Comments:

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://www.kawamitsu.co.jp

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

03/07/2011 Taiwanese Homemade Pudding

Monday, March 7th, 2011

Ingredients:

  • 400 cc milk
  • 3 TBS brown sugar (packed into spoon)
  • 1 TBS Sweet Potato Starch (imported from Taiwan)
  • 1 TBS Tapioca Starch (imported from Thailand)
  • dash salt

Procedures:

  1. Mix all ingredients in a medium saucepan.
  2. Cook with High Heat while stirring with a silicon spatula, unti it thickens.
  3. Lower the heat, stir for 1 min.
  4. Remove from the heat, stir for 1 min.
  5. Pour it into individual cups, chill in an ice-water bath, refrigerate.

Comments:

Reference: Homemade Pudding, Abundant States Taiwan Sweet Potato Starch, http://www.abundantstates.com.tw/recipes_us_en.html

I assumed 1 Cup in Taiwan is 200 cc such as in Japan.

Substitution: 2 TBS sweet potato starch -> 1 TBS sweet potato starch + 1 TBS Tapioca Starch

02/28/2011 Melon Jelly

Monday, February 28th, 2011

Ingredients:

  • 2 pkgs House Jelly Ace Melon Flavor (Melon Flavored Instant Jelly Mix)
  • 400 cc hot water (more than 70C, heated with MW)
  • 400 cc cold water
  • 7 melon shells (frozen)
  • ———————
  • 100 cc heavy cream
  • 1.5 tsp sugar
  • 1/2 tsp Kirshwasser
  • 7 Maraschino Cherries

Procedures:

  1. Add hot water to the instant jello mix, whisk until dissolved.
  2. Add cold water and whisk.
  3. Pour it into melon shells.
  4. Refrigerate until set.
  5. Whip heavy cream, sugar, and Kirshwasser with the ice-water bath till stiff peak forms.
  6. Pipe the whipped cream over the jello.
  7. Top with cherries.

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

手順

  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.)

コメント

参照:夏越し、仲寛、BOOK42,Bibliography

substitution:上用粉ー>上新粉、上白糖ー>グラニュー糖、小豆の蜜漬けー>丹波の黒豆の甘納豆

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.

02/22/2011 Yogurt Cake

Tuesday, February 22nd, 2011

Ingredients: 7″ (18 cm) round cake ring

  • some sponge cake layer (18 cm diameter, 1 cm thickness)
  • —————————
  • 1 TBS sugar
  • 1 TBS water
  • ———————-
  • 9.61 g gelatin powder
  • 60 cc water
  • ————————–
  • 100g canned yellow peach in heavy syrup, pureed with blender or hand blender
  • 249.1 g yogurt, plain
  • 70 g sugar
  • dash salt
  • ——————-
  • 2 TBS lemon juice
  • 2 TBS kirshwasser
  • ————————
  • 2-3 sliced pieces (which are further sliced into 11-12 thinner slices) canned yellow peach in heavy syrup (for topping)
  • 1 maraschino cherry
  • ————————–
  • 80 cc heavy cream
  • 1 TBS sugar

Procedures:

  1. Make aluminum foil bottom to the cake ring, and set it on a cake lifter.  Place sponge cake at the bottom of the cake ring.
  2. Make syrup by MW (1.6 kw, 18 sec) sugar and water mixture.  Brush the syrup over the sponge cake layer.  Freeze.
  3. Mix gelatin and water and let it soak. (Here, just sprinkling gelatin over water is not enough: one should mix them well so that no dry powder is visible.  Or it will make lumps difficult to be dissolved later.)
  4. Mix pureed peach, yogurt, salt, and sugar in a bowl. (I used hand blender.)
  5. MW gelatin-water mixture until gelatin dissolves. (1.6kw, 32 sec)
  6. Add lemon juice and kirshwasser to the peach/yogurt mixture, and mix.  Add dissolved gelatin-water and mix.  Chill in an ice-water bath, while stirring until beginning to thicken.Pour the gelatin mixture in the cake ring.  Chill in the refrigerator for several hours until set.
  7. Soak the cloth in very hot water and wrap it around the cake ring to warm the pan.  Remove the cake ring from the cake.
  8. Decorate the center of the cake with sliced peach and candied cherry.
  9. Whip heavy cream and sugar in an ice-water bath.  Pipe with a decoration bag with a star tip attached, at the peripheral edge of the top surface.

Comments:

Reference: ヨーグルトケーキ、森山サチ子、Book 10, Bibliography

Substititions: candied cherry ->maraschino cherry. 

I added salt.

I did not have the right size sponge cake, so I crashed the sponge cake with FP, making cake crumbs, press them at the bottom of the cake ring with the back of spoon.  But it did not set firm; therefore, the aluminum foil at the bottom could not be removed successfully.

The original required only 8 rosettes of tubed whipped cream for topping.  For that 80 cc heavy cream is too much.  Since there are too much leftover whipped cream, I tubed the remaining cream all over the top surface.

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
    • ————————-

    (Toppings)

    • 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
    • —————————

    Procedures:

    (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.

    (Assembly)

    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.

    (Comments)

    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.

    12/29/2010 Fluffy Fruit Salad

    Monday, February 14th, 2011

    Ingredients: 4 – 8 servings

    • (A)
      • 1 (15 oz = 425 g) can Triple Cherry Fruit Mix, well drained  ( I used Fry’s Extra Cherry Mixed Fruit in Cherry Flavored Light Syrup, which included Peaches, Pears, grapes, cherry halves, 244 g after the first draining)
      • 1 Cup ( 148.5   g )  Seedless Green Grapes, Halved
      • 1 Cup (   47.7   g ) miniature marshmallows
      • 1 medium ( 74.7 g after peeled and cubed)  seedless orange, peeled, cubed
    • 1 Cup (229.3 g) heavy cream
    • 2 tbsp (27.2 g) sugar
    • 1/2 tsp vanilla extract

    Procedures:

    1. Chill Mixer Bowl in the freezer.
    2. In a medium bowl, combine (A); mix lightly.  Place in a colander suspended high over a tall container so that the excess juice will drain well.  Refrigerate until serving time.
    3. In the chilled mixer bowl, beat chilled cream on high speed until soft peaks form.
    4. Add sugar and vanilla; continue beating until stiff peaks form.
    5. Refrigerate until serving time.
    6. To serve, combine chilled fruit and whipping cream; mix lightly.

    Comments:

    Based On: Fluffy Fruit Salad, Great Value Wal-Mart Brand Heavy Cream, on the package, around Feb 6, 2008.

    This recipe has been the recipe that I was following a while ago.  Including fresh orange and grapes make a big difference.  Draining the fruit is very important, if not it gets too soggy.  If out of season, you may use frozen grapes/oranges: just make sure you drain the juice well since frozen fruit produces a lot of juice.

    12/20/2010 Custard Pudding (Failure)

    Monday, February 14th, 2011

    Ingredients: 5 of 100 cc aluminum cups

    • a little vegetable oil
    • 225 g milk
    • 60 g sugar ( reduce next time)
    • 125 g eggs
    • 2-3 drops vanilla extract
    • some caramel sauce

    Procedures:

    1. Coat the inside of the aluminum cups with very little oil.   (I forgot this step.)
    2. MW milk and sugar in a Pyrex Cup until sugar melts.
    3. Beat eggs a little in another Pyrex container with a whisk.
    4. Add milk-sugar mixture (50 C or lower) to the egg gradually, and mix well.
    5. Pour through a strainer to remove the lumps.
    6. Add vanilla and mix.
    7. Heat the water in a steamer until the steam starts to come out.
    8. Drop a small quantity of caramel sauce into each mold.
    9. Pour the custard into each mold.
    10. Place all molds in the steamer, cover and  steam about 10 min. (12 min and I over cooked. ) (Ideal temperature 85 – 90C in the steamer: it is better to reduce the heat once the water boils.)
    11. Cool at room temperature in an ice water bath, refrigerate.
    12. Remove from the mold with a small knife, invert, and serve.

    Comments:

    Based on: カスタードプディング、Book 18, Bibliography

    It was slightly too sweet.

    The temperature for steaming was too high: many craters formed on the surface.  The original procedure at step 10 instructed 20 min of steaming; but since the temperature was too high, with medium heat, 12 min cooking overbaked the pudding slightly.  Texture was slightly harder.

    Since I used home-frozen egg yolks (with very little honey and water added before freezing) , which did not defrost well, the egg yolk mass sunk at the bottom.  Egg yolk should not be frozen, I guess, for the purpose of pudding.

    Coating the molds with a little oil might have made unmolding easier and cleaner; but I don’t think it was a big deal.  To much oil heats the egg surface quickly and may create more craters.

    This failure made me realize how important it is to learn/master temperature control using a simple steamer (consisting of only metal pan and hot water without any digital control.)