No Yeast Quick Cinnamon Rolls - Video Recipe

This is the perfect recipe when you want to eat cinnamon rolls right away!!!


https://www.youtube.com/watch?v=n_og1qzzXTM

Compared to the cinnamon rolls using the bread dough, this one is more pastry-like :)



---------------------------------
No Yeast Quick Cinnamon Rolls

Difficulty: Easy
Time: 60min
Number of servings: 18cm (7inch) square cake pan

Ingredients:
dry ingredients
* 300g (10.6oz.) all purpose flour
* 1 tbsp. baking powder
* 1 tbsp. sugar
* 1 tsp. salt
wet ingredients
* 2 eggs
* 50ml milk *room temperature
* 3 tbsp. unsalted butter *room temperature
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner's sugar)
* 2 tsp. water

Directions:
1. You want all the ingredients at room temperature.
2. Place dry ingredients in a large bowl and mix with a spoon.
3. Add wet ingredients and mix with a spoon until formed. Transfer the dough to the counter and knead until well formed.
4. Preheat the oven to 180C (350F).
5. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and cut the roll into 16 pieces using a dough scraper. Place them on the cake pan. If you want, brush milk on top before baking to make it nice and brown.
6. Bake at 180C (350F) for about 25 minutes.
7. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven ;)

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/09/blog-post_22.html
---------------------------------

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How to Make Tear 'n' Share Cinnamon Rolls - Video Recipe

Tear 'n' Share bread is going viral in Japan, so I decided to make the most requested Cinnamon Rolls recipe ;)


https://www.youtube.com/watch?v=iAtHOwqwA_M



---------------------------------
Tear 'n' Share Cinnamon Rolls

Difficulty: Easy
Time: 2hrs or more
Number of servings: 18cm (7inch) square cake pan

Ingredients:
280g (9.9oz.) bread flour
1 tbsp. sugar
1 tsp. dry yeast
1 tsp. salt
180ml milk *room temperature
3 tbsp. unsalted butter *room temperature
filling
* 40g (1.4oz.) unsalted butter *room temperature
* 50g (1.8oz.) brown sugar
* 2 tsp. cinnamon powder
* 40g (1.4oz.) raisins
* 40g (1.4oz.) chopped walnuts
icing
* 50g (1.8oz.) powdered sugar (confectioner's sugar)
* 2 tsp. water

Directions:
((Kneading))
1. You want all the ingredients at room temperature.
2. In a large bowl, place bread flour, sugar, salt, dry yeast, and salt. Keep the dry yeast away from the salt as the salt will kill the dry yeast.
3. Gradually mix in milk, use your hand to mix together until formed. Transfer the dough to the counter and knead until sticky and well formed.
4. Add butter, stretch the dough for a few times using your palms, fold it in half, turn it around (90C), and stretch again. Repeat and knead until smooth, without adding any extra flour for 10-15 minutes). The dough should be very elastic which when stretched becomes almost translucent.
((1st Proving / Proofing / Rising))
5. Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down. Cover the bowl with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for 30-60 minutes or until it has doubled or tripled in size. (In winter, you can use the proof function on your home oven!)
6. While proofing, line the cake pan with parchment paper. Mix the filling.
((Knock-Back & Shaping))
7. Place the dough onto a floured surface and punch out the air with your palm.
8. Flatten out the dough using a rolling pin to about 30cm×40cm (12inchx16inch). Spread the filling evenly over the entire surface of the dough. Tightly roll up the dough and pinch to close. Cut the roll into 16 pieces using a dough scraper. Place them on the cake pan.
((2nd Proving / Proofing / Rising))
9. Cover with plastic wrap (to keep the surface of the dough from drying out), and leave to proof in a warm place (30C/86F) for about 30 minutes or until they have doubled in size. (In winter, you can use the proof function on your home oven!)
10. Preheat the oven to 180C (350F).
((Baking))
11. If you want, brush milk on top before baking to make it nice and brown.
12. Bake at 180C (350F) for about 25 minutes.
13. Remove from the pan and drizzle icing over the warm rolls (icing firms up quickly). Enjoy straight out of the oven ;)

* To keep the surface of the dough from drying out, a wet towel is okay but plastic wrap is easier!

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post_28.html
---------------------------------

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How to Make Anko (Azuki Red Bean Paste) from Scratch - Video Recipe

Anko (Azuki Red Bean Paste) is an indispensable ingredient in Wagashi (Japanese confections) found in a wide array of Japanese sweets.

This video will show you how to make Anko from Scratch. Anko filling and topping can be used to make so many healthy Japanese desserts!!!

https://www.youtube.com/watch?v=fyE9a8gejHA

Sweet Azuki Red Bean Paste with Skins is called "Tsubu-an". "Koshi-an" (Sweet Azuki Red Bean Paste without Skins) is prepared by passing through a sieve to remove all bean skins to make it smooth.

It takes over an hour to make it, so if you are in hurry, it is much faster to use store-bought one ;) hehe

---------------------------------

Anko (Azuki Red Bean Paste) from Scratch

Difficulty: Easy
Time: 1.5hr
Number of servings: about 750g (1.65lb)

Ingredients:
300g (10.6oz.) Azuki beans
250g (8.8oz.) soft brown sugar
a pinch of salt

Directions:
1. Put Azuki beans in a pot, add plenty of water, bring to a boil, then drain well. You want to repeat this for 2-3 times to remove the harsh taste if you have time. But just once is okay.
2. Add 3 times as much water in the pot, bring to a boil, then simmer on medium for an hour, removing the foam and adding enough water to cover if necessary, until the beans become soft enough to break by pressing with your fingertips.
3. Drain excess water, add sugar, then cook until the mashed-potato-like consistency. Add salt to taste and stop the heat. It is bit soggy when it is hot but it hardens when it becomes cold.

You can keep it in an air-tight plastic wrap, or a zip-lock bag, in the fridge for a week, in the freezer for a month.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post_7.html
---------------------------------

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Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls) - Video Recipe

Ohagi or Botamochi is a traditional Japanese sweet made with sweet sticky rice and sweet Azuki (red bean paste). There are different stories about the origin of having two names: you can google and find them, but either name is correct to call. BTW, I call it Ohagi when it is coated with red bean paste with skins. Botamochi without skins. hehe


https://www.youtube.com/watch?v=v4cbke2I3MI

We enjoy Ohagi or Botamochi as an everyday snack but it is commonly sold in stores during the buddhist Higan holiday in spring and fall, and Bon holiday in summer as well for an offering to the ancestors.

Homemade one is very soft and delicate!!!
Please try it out ;)


---------------------------------
Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls)

Difficulty: Easy
Time: 1hr
Number of servings: about 10 pieces

Ingredients:
1 rice measuring cup uncooked Mochi sticky rice
1 rice measuring cup uncooked white rice
Tsubu-an (sweet Azuki red bean paste with skins)
Kinako (soybean flour) + sugar if you like
ground toasted black sesame seeds + sugar if you like
Aonori (green laver)

Directions:
1. Wash rice and leave for about 30 minutes.
2. Put the rice in a pot, add water to the appropriate level indicated in the pot. Place the pot into the rice cooker. Cover and press the button to start.
3. When it's done, mash the rice with a wooden pestle then toss the rice with a rice paddle (or you can use a potato masher). Repeat this to mash halfway through or until you get the grain texture to your preference.
4. Divide the rice and Tsubu-an (red bean paste) to make them easy to work with. Red bean outside: 40g rice + 60g red bean paste. Rice outside: 70g rice + 30g red bean paste.
5. Use plastic wrap or wet your hand with water to form them into an oval shape. Coat the rice ones with Kinako, sesame seeds, or Aonori.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post.html
---------------------------------

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3-Ingredient Pouched Fruit Jelly (Agar-Agar: Natural Vegetarian Gelatin Alternative) - Video Recipe

Only 3 Ingredients!!!
Looks and tastes refreshing ;)


https://www.youtube.com/watch?v=KZ8PMzIeEaY

Perfect summer treat.
And sure, you can arrange it in the way you like!



---------------------------------
Pouched Fruit Jelly

Difficulty: Easy
Time: 15min + cooling time
Number of servings: 8

Ingredients:
295g (10.4oz.) canned fruits
2 tbsp. honey, sugar, or any sweetener of your choice
2g (1 tsp.) Kanten powder (agar-agar powder)

Directions:
1. Drain the canned fruits, keep the syrup.
2. Add water to the syrup up to 250ml.
3. Put 2. and sugar in a pot. Bring to a boil and boil for 2 minutes. *or cook as directed on its package
4. Line a small cup with plastic wrap. Pour in the syrup and place some fruits. Tie it with a rubber band and hang it on a chopstick. Then place the chopstick over a big bowl so that you can keep the pouch round.
5. Make the rest and cool in the fridge for 1-2 hours until set. Remove the plastic wrap and serve on a dish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_31.html
---------------------------------

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Easy Sweet Treat to LOSE WEIGHT No-Cook Açaí Chia Pudding (2 Ingredients Gluten-Free Vegan Recipe) - Video Recipe

I mixed chia seeds with some other drinks and thought Açaí juice is the best. Please try it out!!!


https://www.youtube.com/watch?v=F-4xCNK4Qm0

From 1 tbsp of chia seeds you can intake 2g of Omega-3 Fatty Acids, which is a recommended daily amount to help prevent dementia and improvement in memory :D



---------------------------------
Easy No-Cook Açaí Chia Pudding

Difficulty: Super Easy
Time: 30min + cooling time
Number of servings: 2

Ingredients:
200ml 100％ Açaí juice
2 tbsp. chia seeds
banana slices if you like

Directions:
1. Mix Açaí juice and chia seeds in a measuring cup or a bowl. (in this way, you won't make a mess in serving cups)
2. Leave for 30 minutes, stirring occasionally until the chia seeds absorb most of the liquid and thicken.
3. Serve in cups, top with banana slices if you like, and cool in the fridge to set for over 30 minutes (or overnight).

Take time and let the chia seeds swell before placing in the serving cups. Then you can just put in the fridge until ready to eat!!!

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_28.html
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Gluten-Free Maple Sesame Seed Squares - Video Recipe

I eat sesame seed snack every day, so I decided to make this :D


https://www.youtube.com/watch?v=i-qf1D8wv20

Since maple syrup is very sweet and flaky like maple sugar candy, if you don't like the sweetness and the texture of it, please use honey or starch syrup instead ;)



---------------------------------
Maple Sesame Seed Squares

Difficulty: Super Easy
Time: 10min + cooling time
Number of servings: N/A

Ingredients:
6-7 tbsp. toasted black sesame seeds
3 tbsp. maple syrup (honey, starch syrup, or etc…)

Directions:
1. Put maple syrup in a pot and bring to a boil on medium. When bubbles come out, turn down to low and simmer until thick tilting the pan (make sure you don't burn it). Drop a bit into cold water and check if it forms an elastic ball. If it melts, you want to simmer more.
2. Add toasted black sesame seeds, spread it flat on parchment paper, cool it down, cut before it hardens (it is easy to cut in this way), then put in the fridge to set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_23.html
---------------------------------

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Dutch Baby Pancake (Puffy Popover German Pancake) - Video Recipe

My darling asked me to make it so I tried it out. As you can see at the tasting scene, depending on the toppings, it changes from the street food quality to a popular restaurant quality. LOL


https://www.youtube.com/watch?v=PZ-SQyE2q0o



---------------------------------
Dutch Baby Pancake (Puffy Popover German Pancake)

Difficulty: VERY Easy
Time: 20min
Number of servings: 15cm (6inch) cast-iron skillet

Ingredients:
1 egg
a pinch of salt
1 tsp. grated lemon peel
40ml milk
4 tbsp. flour
8g (2 tsp.) butter
syrup of your choice
some fruits

Directions:
1. Preheat an electric oven to 250C (482F) / gas oven to 230C (446F).
2. Beat an egg in a bowl. Mix in salt, grated lemon peel, and milk. Then sift in flour and mix with a whisk. *lumps are okay, you don't want to mix it too much.
3. Melt butter in a cast-iron skillet, or any pan that you can put in an oven. Stop the heat and pour in the batter. Then bake in the oven for about 8-10 minutes until puffed and golden brown around the edges.
4. Serve with a syrup of your choice and some fruits.

FYI: Basic toppings for dutch babies (I heard it later) are grated lemon peel, butter, lemon juice, and powdered sugar.

As we tried, fruits and maple syrup (juicy toppings) are good, too!!! Apple sauce may be good, too! Try it out in the way you like ;)

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_17.html
---------------------------------

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Easy No-Cook Chia Seed Berry Jam (Gluten-Free Vegan Recipe to LOSE WEIGHT) - Video Recipe

Chia Seeds won't look gross and slimy in this way :D
They become thick like jam without simmering!!! Please try it out!!!


https://www.youtube.com/watch?v=7mvUnERckbc

You just need a few minutes to make this healthy jam packed with omega-3 fatty acids :)

From 1 tbsp of chia seeds you can intake 2g of Omega-3 Fatty Acids, which is a recommended daily amount to help prevent dementia and improvement in memory :D



---------------------------------
Easy No-Cook Chia Seed Berry Jam

Difficulty: Super Easy
Time: 10min + cooling time
Number of servings: 2

Ingredients:
80g mixed berries (fresh or thaw if frozen)
2 tbsp. honey, maple syrup, or any sweetener
1 tbsp. chia seeds

Directions:
1. Mash berries with fork.
2. Mix everything in a bowl (add more sweetener if necessary).
3. Cool in the fridge for about 2 hours to set.

*since the fruits are fresh, eat it within a day.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_14.html
---------------------------------

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Carrot Jelly (Agar-Agar: Natural Vegetarian Gelatin Alternative) - Video Recipe

Naturally sweet and delicious.
It sure makes carrots seem special!!!


https://www.youtube.com/watch?v=iGRPSj_hUyA

If you have some leftover carrots, this is the perfect recipe to use them up XD



---------------------------------
Carrot Jelly

Difficulty: VERY Easy
Time: 15min + cooling time
Number of servings: 4

Ingredients:
150g (5.3oz.) carrot
4g (2 tsp.) Kanten powder (agar-agar powder)
400ml orange juice

Directions:
1. Grate the carrot.
2. Put everything in a pot (add sugar if you want). Bring to a boil and boil for 2 minutes. *or cook as directed on its package
3. Stop the heat, pour it into small cups, then cool in the fridge for 1-2 hours until firm.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/07/blog-post_10.html
---------------------------------

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3-Ingredient Matcha Purin Using Marshmallows (Easy and Healthy Dessert Idea) - Video Recipe

This is a great way to make a pudding-like dessert!!!


https://www.youtube.com/watch?v=31hJQi6rPqM

You can of course skip Matcha to make vanilla flavor! Then it will be 2 ingredients recipe ;p



You can use cocoa powder to make chocolate pudding, too! Enjoy in the way you want!!!

---------------------------------
3-Ingredient Matcha Purin Using Marshmallows

Difficulty: Super Easy
Time: 15min + cooling time
Number of servings: 3 small cups

Ingredients:
200ml soy milk (or milk)
50g (1.8oz.) marshmallows (vanilla flavor)
1/2 tsp. Matcha green tea powder *if you like

Directions:
1. Mix Matcha powder with a bit of soy milk (strain with a strainer if needed) then put it into a pot. Put marshmallows and the rest of soy milk in the pot. Put on low and stir constantly to melt the marshmallows (it takes about 7 minutes). It bubbles up but the bubbles will fade in a minute after you stop the heat. It is up to you to keep the bubbles or not.
2. Pour the mixture into cups and cool in the fridge for 1-2 hours until set.

You can eat with Kuromitsu (brown sugar syrup) if you like :)

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/06/3.html
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Anmitsu (Traditional Japanese Vegetarian Sweet with Cubes of Kanten Agar Agar Jelly) - Video Recipe

Anmitsu is a traditional Japanese healthy Wagashi (dessert) mainly consists of small cubes of Kanten (agar agar) jelly, Anko (sweet red bean paste), and fruits, drizzled with Kuromitsu (brown sugar syrup), etc…


https://www.youtube.com/watch?v=vxzccC0urLA

Perfect for vegetarians! Adding whipped cream and/or ice cream like a sundae is optional ;)



---------------------------------
Anmitsu (Traditional Japanese Vegetarian Sweet with Cubes of Kanten Agar Agar Jelly)

Difficulty: VERY Easy
Time: 15min + cooking time
Number of servings: 4

Ingredients:
4g (2 tsp.) Kanten powder (agar-agar powder)
500ml water
fruits
Anko (sweet Azuki red bean paste)
ice cream if you like
whipped cream if you like
Shiratama (sweet rice dumplings) if you like
Kuromitsu (brown sugar syrup) *honey is okay

Directions:
1. Mix water and Kanten powder (agar-agar powder) very well in a pot. Bring to a boil and boil for 2 minutes. *or use as directed on its package
2. Stop the heat, pour it into a square cake pan (or any container is ok) and cool in the fridge for 1-2 hours until firm. Then cut it into small cubes.
3. Serve in a dish with fruits, Anko, and ice cream (if you like). Drizzle with Kuromitsu (brown sugar syrup) to finish.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/06/blog-post.html
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How to Make Strawberry Jelly (with no artificial colors or flavors) - Video Recipe

I wanted to make fresh strawberry jelly while strawberries are in season :)


https://www.youtube.com/watch?v=ujqpO8-xmDg

100% natural red color makes me happy!!!



---------------------------------
Strawberry Jelly

Difficulty: VERY Easy
Time: 40min + cooling time
Number of servings: 4 small cups

Ingredients:
150g (5.3oz.) strawberries
6 tbsp. granulated sugar
200ml water
5g (1/2 tbsp.) unflavored gelatin powder

Directions:
1. Dice strawberries.
2. Put granulated sugar and water in a pot. When the sugar melts, stop the heat and soak the strawberries for 30 minutes.
3. When the syrup gets red, drain and separate the syrup and strawberries.
4. Heat the syrup in a microwave or in a pot (80C/176F), then mix in the gelatin powder.
5. Float the bottom of the bowl of the syrup in ice water to cool. When the syrup gets cold, add strawberries and mix well.
6. Serve in cups and cool in the fridge for about an hour to set.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/05/blog-post_30.html
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How to Make Gummy Candies in a Mug with Microwave - Video Recipe

I bought this silicone mold at 100yen shop (Can☆Do). I followed the microwave gummy candies recipe that came with this mold and it just worked perfectly.


https://www.youtube.com/watch?v=z2y9q9fj190



---------------------------------
Gummy Candies in a Mug with Microwave

Difficulty: VERY Easy
Time: 3min + cooling time
Number of servings: 16 small pieces

Ingredients:
3 tbsp. clear juice of your choice
5g (1/2 tbsp.) unflavored gelatin powder
a few drops of lemon juice if you like
1 tbsp. sugar

Directions:
1. Put juice, gelatin powder, and lemon juice in a mug. Microwave at 500W for 30 seconds.
2. Add sugar and mix well.
3. Pour it into a silicone mold, and drop it lightly on the counter for 2-3 times to raise the air bubbles. *You can wipe off the white air bubbles on the surface with a paper towel!
4. Cool in the fridge for about 30 minutes until completely set.

They can easily get soft at the room temperature, so please keep them in the fridge.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/05/blog-post_96.html
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How to Make Soft and Chewy Milk Caramel Candies - Video Recipe

I bought this silicone mold at 100yen shop (Can☆Do). I followed the microwave caramel candies recipe that came with this mold, but it didn't work and used up all the whipping cream… so I ended up making the caramel candies using only milk using a pot. Then it worked as seen in this video!!! Adding butter is necessary to get this chewy texture and rich taste (it will be a bit flaky if you skip butter).


https://www.youtube.com/watch?v=jg1Qiey3f78

Adding diced almonds or sesame seeds is nice! ENJOY!!!



---------------------------------
Soft and Chewy Milk Caramel Candies

Difficulty: VERY Easy
Time: 15min + cooling time
Number of servings: 14 small pieces

Ingredients:
100ml milk
50g (1.8oz.) granulated sugar
25g (0.9oz.) butter
a few drops of vanilla extract

Directions:
1. Put all ingredients in a pot and bring to a boil on medium. When bubbles come out, turn down to low and simmer until thick mixing with a wooden spatula (make sure you don't burn it).
2. Drop the caramel mixture into ice water and check if it forms an elastic ball. If it melts, you want to simmer more.
3. You can pour it into a silicone mold, or a square pan lined with parchment paper. Cool in the freezer for over an hour until firm. Cut it up if necessary.

They can melt easily at room temperature, so better kept in the fridge or freezer!

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2015/05/blog-post.html
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How to Make Zenzai / Oshiruko (Sweet Azuki Red Bean Soup with Mochi) - Video Recipe

You need only 2 ingredients!
Super easy comfort food, perfect on cold weather.
Healthier than drinking hot chocolate ;)


https://www.youtube.com/watch?v=XiQROkHeIZo

Zenzai (or Oshiruko) is sweet Azuki red bean soup with Shiratama (sweet rice dumplings) or Mochi (rice cake).
You can either bake or boil Mochi, it is up to you!



Eating Wagashi (Japanese sweets) is much healthier than eating chocolates ;)

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Zenzai (Sweet Azuki Red Bean Soup with Mochi)

Difficulty: VERY Easy
Time: 5min
Number of servings: 1

Ingredients:
Shiratama (sweet rice dumplings) or Mochi (rice cake)
100g (3.5oz.) Yude Azuki (sweet Azuki red bean paste with skins)
50ml water

Directions:
1. You can either bake or boil Mochi, it is up to you!
2. Put Yude Azuki and water in a pot, then simmer until hot.
3. Put Azuki in a bowl, then place Mochi on top.

How to Make Shiratama (sweet rice dumplings):
https://www.youtube.com/watch?v=MvC29fyYQNQ
https://www.youtube.com/watch?v=jNEXHoLn2VY

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/04/blog-post_17.html
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How to Make No Bake Cheesecake without Cream Cheese (Easy and Delicious Talked-About Recipe) - Video Recipe

I saw this idea on TV the other day and tried it out. Well… as you can imagine, it is not that rich… so maybe this recipe is perfect for those who can't eat cream cheese or those who are on diet?! hehehe


https://www.youtube.com/watch?v=bzyWeNri1Sc



Original Recipe on NTV (ZIP):
http://www.ntv.co.jp/zip/onair/hatenavi/404562.html

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No Bake Cheesecake without Cream Cheese

Difficulty: Super Easy
Time: 3min + cooling time
Number of servings: 2-3

Ingredients:
100g (3.5oz.) Kinugoshi-dofu (silken tofu)
200g (7oz.) unsweetened yogurt
1&2/3 tbsp. lemon juice
1&2/3 tbsp. sugar

Directions:
1. Place Tofu in a blender and process until smooth. *if your blender won't process, add a bit of yogurt.
2. Put the Tofu in a bowl and mix in yogurt, lemon juice, and sugar.
3. Pour it into small containers. Cool in the fridge for about 30 minutes. *they slightly firm up

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/03/blog-post_14.html
---------------------------------

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2-Ingredient Ice Cream Puffs (Easy and Delicious Talked-About Recipe) - Video Recipe

As compared to the regular choux pastry, Aburaage (deep fried tofu) is light and healthy!!! I saw this idea on TV the other day and it was pretty good XD

Sure it can be a healthy snack for kids!!! You must try this out!

2-Ingredient Ice Cream Puffs

https://www.youtube.com/watch?v=BbEee9gxPXY

BTW, Aburaage (deep fried tofu) works perfect when frozen, so it CAN NOT be a substitute for regular cream puff shells!

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2-Ingredient Ice Cream Puffs

Difficulty: Super Easy
Time: 3min
Number of servings: 2

Ingredients:
1 Aburaage (deep-fried tofu pouch)
ice cream of your choice

Directions:
1. Pour boiling water over Aburaage to remove the excess oil. Drain and dry with paper towels.
2. Cut Aburaage into half.
3. Open the Aburaage and fill with some ice cream. Freeze until firm.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/02/blog-post_20.html
---------------------------------

♥Please Subscribe to my YouTube Channel♥
http://www.youtube.com/ochikeron

♥Please "Like" me on Facebook♥
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♥Follow me on twitter♥
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♥My Cookbook♥