Archive for the ‘43210 Deep-fried/Fried Dessert’ Category

03/13/2011 Rice Flour Pancake

Sunday, March 13th, 2011

Ingredients: 5-6 slices (10-12 cm diameter pancake)

  • 115 g rice flour (imported from Thailand)
  • 23.1 g sugar
  • dash salt
  • 3 g baking powder
  • ===============
  • 37.8 g egg, beaten
  • 110.5 g milk
  • 11.7 g lemon juice
  • ———————–
  • some vegetable oil
  • ——————-
  • butter/margarin/spread (for topping)
  • pancake syrup (for topping)


  1. In a bowl, whisk rice flour, sugar, salt, baking powder.
  2. Add egg, milk, lemon juice and mix.
  3. In a skillet, heat the oil, over medium heat.  Wipe off the oil with papet towel.  Reduce the heat to low. 
  4. Wet the paper towel and pat the bottom of the skillet on the wet paper towel for 1 sec to slightly cool the skillet.
  5. Return the skillet back to the low heat. Pour the dough to form 10 – 12 cm diameter circle.
  6. When the bubble forms, flip and cook.
  7. Transfer to the serving plate.
  8. Repeat step 5 – 7 until all dough is gone.
  9. Top with margarin and syrup.


Reference: もっちりヨーグルト・パンケーキ、野口英世、All About「スピードレシピ・料理」ガイド。 (Japan)

Substitutions: Yogurt -> Milk + lemon juice

The first batch was the darkest.  Then the skillet cools over low heat setting to produce pale pancakes.  Upon increasing the heat setting in the end, it started to fail even browning.  Temperature control on electic oven top is difficult.

03/05/2011 Yogurt Pancake (To be improved.)

Saturday, March 5th, 2011

Ingredients: 2 slices

  • 30 g cake flour
  • 0.3 g  baking powder
  • —————————
  • 18g egg (Need more egg or alternative fluid)
  • 2.6 g sugar
  • dash salt
  • ————————–
  • 20 cc  plain yogurt, room temperature.
  • 2.6 g unsalted butter, melted with MW
  • ————————
  • vegetable oil (or Cooking Oil spray)
  • pancake syrup
  • margarine or spread


  1. Mix cake flour and baking powder, sift.
  2. In a bowl, whisk egg, salt, sugar
  3. Add flour mix to the egg mix.  Mix well. (Make sure there is no lumps.) (In this step, the dough gets to tough to mix.)
  4. Add yogurt, mix, add melted butter, mix.
  5. Heat the skillet (griddle), decrease to the low heat, grease with oil. (Too much oil will make the surface uneven browning)
  6. Pour about 2 TBS of dough (each) to the skillet (griddle), flatten with back of the spoon. (Too dense and tough to shape in nice circles.)
  7. When the surface shows bubbles, flip and heat 20 -30 sec.
  8. Transfer to the plate, top with spread, pour pancake syrup.


Reference: ヨーグルトホットケーキ、Book 10, Bibliography

The dough got too tough due to lack of fluid.  The taste was OK.  But it was tough and dense.

01/11/2011 Deep Fried Choux Balls

Tuesday, January 11th, 2011


  • Leftover Choux Pastry
  • Maraschino Cherries or Candied Cherries
  • vegetable oil
  • Cinnamon
  • Sugar


  1. Mix Cinnamon and Sugar to make Cinnamon Sugar.
  2. Place the Choux Pastry in a decoration bag with round tip.
  3. Heat the vegetable oil to 160C (320F).
  4. Pipe the pastry and cut the dough with scissors or knife to drop the dough onto the heated oil.
  5. Deep fry until browned.
  6. Remove excess fat over the paper towel.
  7. Immediately coat with Cinnamon Sugar.


Based on: ペ・ド・ノンヌ、Book 5, Bibliography

The original specified 1.5 cm tip and cut in 1.5 cm length to make the near round balls.  But I used 1.1 cm tip and cut into 1.5 cm – 2 cm length; so it did not become round.

The original also specified the candied cherries; but I used Maraschino Cherries; so the dough was colored.

08/08/2010 Pan Cake

Friday, August 13th, 2010

Ingredients: for 1 person

  • 50 g cake flour
  • 3.14 g baking powder
  • 0.05 g (dash) salt
  • 6.9g egg yolk
  • 16.7 g sugar
  • 50 ml (51.57 g) milk
  • 13.9 g egg white
  • 8.3 g sugar
  • some vegetable oil
  • some  maple syrup (or any pancake syrup)
  • some regular (salted) butter


1.In a small bowl, whisk flour, Baking Powder, and salt.

2.In another medium bowl, beat egg yolk and sugar 16.7g, gradually add milk, and mix.

3.In a one cup Pyrex measuring cup, whisk egg white with hand mixer until soft peak forms, then add 8.3 g sugar and whisk until soft peak forms again.  And then, add the meringue into the custard above and quickly fold together.

4.Add flour at once, fold with a spatula.

5.Heat the skillet, pour vegetable oil, pour the dough, fry the dough with LOW HEAT (3 out of 10).  When the holes started to appear, flip it and fry the other side.

7.Pour butter and syrup and serve.


Adapted from: ホットケーキ、間野実花、お菓子とパンの百科事典、主婦と生活社

Original Formula / 4.8

07/20/2010 Umegae-Mochi

Tuesday, July 20th, 2010

Ingredients: (2 pieces)

  • 50 g Shiratama-Ko (Glutinous Rice Flour)
  • (1 pinch salt should be added, next time.)
  • 2.5 TBSP + 1 tsp + 1/4 tsp (43.75 cc) water
  • 2 small pieces  ANKO DAMA (red bean paste)
  • Vegetable Oil


  1. Mix Shiratama-Ko and water, knead well, and divide into 2 equal pieces.
  2. Round each piece of dough in your hands, flatten to thin oval shape, place the red bean paste in the center of the dough, rap the bean paste with the dough, make a ball and press  to be a thin round shape.
  3. Heat the oil in a skillet, turn the heat to low (3 out of 10), place the two pieces in the skillet, close the lid, fry both sides of the dough until it gets a little transparent and browned. (It might take a long time: be patient.)
  4. Crush the cakes with your hands to make them flat.
  5. Serve when still hot.


Adapted from: 梅が枝餅、お菓子とパンの百科事典、別冊主婦と生活。

The original recipe called for only 3/4 TBSP water: I needed to nearly quadruple the amount of water to make it knead-able.

It is better to make the amount of red bean paste to be as little as possible to make the cake as thin as possible, to look good.  I added too much red bean paste, which made the cake thicker and fatter.

Since heating will make the glutinous rice flour dough rise, it is necessary to crush the cakes with your hands to make it thin and flat.

07/13/2010 Daigaku Potato

Wednesday, July 14th, 2010


  • 1 (400-500 g) Japanese Sweet Potato, skin removed, cut.
  • Daigaku-Syrup (100 g)
    • Sugar
    • Soy Sauce
    • Water
    • Syrup
  • black roasted sesame (optional)


  1. Soak cut potato pieces in cold water for 20 – 30 minutes, replacing water a couple of times.  Drain, wipe off the water with paper towel.
  2. Make syrup with above ingredients to make 100 g of final syrup.  Place in a large metal bowl.
  3. Deep fry potatoes at 150C (300F) with vegetable oil filled deep frier or skillet, until potatoes are browned and soft.
  4. While potatoes are still hot, immediately transfer into a syrup filled bowl, and mix quickly and thoroughly.
  5. Sprinkle black roasted sesame and mix.