Rainbow Shaved Ice (Kakigōri) | Japanese Cooking Video Recipe

Anyone who ever wanted to make Rainbow Shaved Ice?!

I found a package of cute rainbow syrups for only 200yen (2bucks). And I bought droppers at DAISO (100yen shop). It was like a fun color experiment for kids 🌈😂

The late summer heat is severe in Tokyo so we still crave for shaved ice. How is the weather over there?

Rainbow Shaved Ice

DOSHISHA Simple Electric Shaved Ice and Snow Cone Maker (ドウシシャ かんたん電動氷かき器):


Coke Shaved Ice with Pop Rocks
https://youtu.be/-7YDuREEVqo

Shaved Ice with Green Tea Syrup (Ujikintoki /Matcha Kakigori)
https://youtu.be/Cc8UpMT80BU

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Rainbow Shaved Ice (Kakigōri)

Difficulty: Easy
Time: 5 min
Number of servings: n/a

Ingredients:
ice cubes
Kyoritsu rainbow syrups

Directions:
Make the shaved ice. Using droppers, drizzle with some rainbow syrups.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/09/rainbow-shaved-ice.html
---------------------------------

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Steamed Rice Cake (Gluten Free / Vegan) 白糖糕 Bai Tang Gao | Japanese Cooking Video Recipe

Fluffy, moist, and slightly sweet 😋

Mix and steam in a frying pan. Very EASY!

Delicious and addictive Gluten Free / Vegan Recipe!!!

Healthy baby/toddler snack idea as well 💖

Steamed Rice Cake 白糖糕 Bai Tang Gao

Foil Cupcake Liners I used:


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Steamed Rice Cake (Gluten Free / Vegan) 白糖糕 Bai Tang Gao

Difficulty: Very Easy
Time: 20min
Number of servings: about 5 thick foil cupcake liners (about 3-inch-wide)

Ingredients:
100g (about 2/3 UScup) rice flour
2 tbsp. granulated sugar
1 tsp. baking powder
100ml (about 1/2 UScup) soy milk
2 tbsp. cooking oil
a few drops of vanilla extract

Directions:
1. Put rice flour, granulated sugar and baking powder in a bowl, and mix with a whisk.
2. Add soy milk, cooking oil and vanilla extract, and mix well.
3. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
4. Place them in a frying pan. Add hot water up to 1/3 of the height. Put on high heat until water boils. Turn the heat down to medium, cover with a lid wrapped in a wet cloth to absorb water and prevent the water from dripping onto the cakes, and cook for 10 minutes.
5. Remove the lid carefully. Place the cakes on a wire rack to cool.

*Keep the water boiling while steaming to make fluffy cakes.
*Depending on the shape of the cups you use, your cake may crack, but it is OK!

レシピ（日本語）
https://cooklabo.blogspot.com/2020/08/steamed-rice-cake.html
---------------------------------

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Steamed Buns (Recipe) FUN activity at home with kids! | Japanese Cooking Video

NO Oven 👍 Fun snacks to make at home with kids 😉

My daughter 5years8months & my son 3years8months.

Steamed Buns

More cooking ideas with kids:
https://youtu.be/k5-iFJA7vzU

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Steamed Buns (Recipe) FUN activity at home with kids!

Difficulty: Very Easy
Time: 30min
Number of servings: about 8 thick foil cupcake liners (about 3-inch-wide)

Ingredients:
1 egg
5 tbsp. granulated sugar
1/4UScup(60ml) milk
a few drops of vanilla extract
1UScup(120g) all purpose flour
1 tsp. baking powder
1 tbsp. cooking oil
1/2 tsp. cocoa powder

Directions:
1. Mix an egg and granulated sugar.
2. Add milk and vanilla extract, and mix well.
3. Sift in flour and baking powder, and mix well. Add cooking oil, and mix well.
4. Remove about 2 tbsp. of batter, then mix in cocoa powder. Put it into a piping bag (you can make it with parchment paper, too) and snip off the end.
5. Spoon the mixture into the thick foil cupcake liners up to 70% full. Drop them lightly on the counter to raise the air bubbles out of the batter. Pipe out the cocoa batter to draw pictures.
6. Place them in a frying pan. Add hot water up to 1/3 of the height. Put on high heat until water boils. Turn the heat down to low, cover with a lid wrapped in a wet cloth to absorb water and prevent the water from dripping onto the cakes, and cook for 10 minutes.
7. Remove the lid carefully. Place the cakes on a wire rack to cool.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/08/Steamed-Buns.html
---------------------------------

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3 Ingredients Gluten Free Cake (Fluffy and Moist High Protein Soybean Flour Recipe) | Japanese Cooking Video

Only 3 ingredients 💕 Very moist, fluffy, and delicious 😋 Not too dense or heavy, very easy to eat! My daughter liked it because it tastes like Kasutera (Castella) 😉 Perfect nutritious snack 💖

I used the soybean flour. Some people asked me the difference between the soybean flour and Kinako (roasted soybean flour). I found that soybean flour is whiter, not cooked (roasted), and drier. I think you can substitute it with Kinako (roasted one) but you may get the roasted flavor and brownish color!?

You can keep the cake in the fridge then it will become cold, moist, fluffy, and delicious 👍

3 Ingredients Gluten Free Cake

Soybean Flour I used:


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3 Ingredients Gluten Free Cake (Fluffy and Moist High Protein Soybean Flour Recipe)

Difficulty: Easy
Time: 30min
Number of servings: 6

Necessary Equipment:
15cm (6inch) round cake pan
electric mixer

Ingredients:
3 eggs
3 tbsp. granulated sugar
6 tbsp. soybean flour
vanilla extract if you prefer
powdered sugar if you like

Directions:
1. Line the cake pan with parchment paper.
2. Put the egg and granulated sugar (and vanilla extract if you prefer) in a bowl. Beat with an electric mixer until white and fluffy.
3. Sift in soybean flour and mix with a spatula until combined.
4. Pour the batter into the cake pan and bake at 180C (350F) for about 20 minutes.
5. Remove from the cake pan, leave on the parchment paper, and cool completely.
6. Remove the parchment paper and sprinkle with powdered sugar to finish if you like.

Serve with whipped cream and some fruits if you like 👍

レシピ（日本語）
https://cooklabo.blogspot.com/2020/06/3-ingredients-gluten-free-cake.html
---------------------------------

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Baked Donuts (No Yeast, Fluffy Moist Delicious Recipe) | Japanese Cooking Video

Very moist, fluffy, and delicious donuts 💕

No yeast 😉

Baked Donuts

Donut mold I used:


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Baked Donuts (No Yeast, Fluffy Moist Delicious Recipe)

Difficulty: Easy
Time: 30min
Number of servings: 12 5cm (2inch) donuts

Ingredients:
1 egg
3 tbsp. granulated sugar
1 tbsp. honey
3 tbsp. whipping cream *milk is ok but heavy cream is delicious
a few drops of vanilla extract
4 tbsp. all purpose flour
4 tbsp. almond powder/flour *all purpose flour is ok
1/4 tsp. baking powder
3 tbsp. melted butter
powdered sugar to finish *if you like
2 tbsp. chocolate chips *if you like

Directions:
1. Mix egg and sugar in a bowl.
2. Add honey, whipping cream, and vanilla extract, then mix well.
3. Sift in flour, almond powder, and baking powder, then mix well.
4. Mix in melted butter. Add chocolate chips if you like.
5. Spoon the mixture (or using a piping bag is easy) into the mold up to 80% full.
6. Bake at 180C (350F) for 12~13 minutes.
7. Cool completely in the mold and push them out.
8. Sprinkle with powdered sugar to finish if you like.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/05/baked-donuts-no-yeast-fluffy-moist.html
---------------------------------

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5-Ingredient Marie Biscuit Strawberry Shortcake (NO OVEN Recipe) | Japanese Cooking Video

Marie Biscuit is a well known snack in Japan. I was organizing our emergency bag and found the biscuits almost expired, so we decided to make Kids' favorite shortcake with a lot of cream 🍰💕

Of course you can use store-bought whipped cream to save time 😉 Enjoy 👍

FYI: Marie Biscuit

Perfect shortcake idea when flour is out of stock 😅

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5-Ingredient Marie Biscuit Strawberry Shortcake (NO OVEN Recipe)

Difficulty: VERY Easy
Time: 15min + cooling time
Number of servings: 3 cakes

Ingredients:
18 Marie biscuits
100ml milk
200ml whipping cream
1 tbsp. granulated sugar
3 strawberries
* You can put some chopped strawberries or fruits inside but I didn't because kids did not want to.

Directions:
1. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak. Then put it in a piping bag.
2. Soak a biscuit in milk for 5 sec (or longer is okay before biscuit breaks). Shake off the milk and place it on a plate. Pipe out the cream, then place another layer of milk-soaked biscuit. Repeat this to complete 6 layers or more or less, as you prefer.
3. Coat with cream, pipe out some whipped cream on top.
4. Cover and place the cake in the fridge for a few hours ~ a day. Biscuits will become soft and fluffy like a sponge cake.
5. Garnish with strawberry on top before you serve.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/05/5-ingredient-shortcake.html
---------------------------------

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Japanese Strawberry Shortcake in a Frying Pan (NO OVEN Cake Recipe) | Japanese Cooking Video

Shortcake (Shotokeki) is the most popular cake in Japan, loved nationwide. Layered sponge cake with strawberries and whipped cream. Simple yet delicious 😋

If you don't have a small frying pan, you can use a larger one. Then cut the sponge cake in half or quarters to make a half piece of cake or a quarter piece of cake 🍰❣️

FYI: 16cm (6inch) Frying Pan

Kids made Birthday cake for Daddy 👧👦

Japanese Strawberry Shortcake using an oven recipe is HERE:
https://www.youtube.com/watch?v=RE8uha6l32M

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Japanese Strawberry Shortcake in a Frying Pan (NO OVEN Cake Recipe)

Difficulty: Easy
Time: 30min
Number of servings: 2 layers of 6 inch cake

Ingredients:
((Sponge Cake))
2 eggs
2 tbsp. granulated sugar
4 tbsp. all purpose flour
2 tbsp. cooking oil
a few drops of vanilla extract *optional
((Syrup))
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *liquor is optional
((Decoration))
200ml whipping cream
1 tbsp. granulated sugar
strawberries

Directions:
((Sponge Cake))
1. Put the egg and granulated sugar in a bowl. Beat with an electric mixer until white and fluffy.
2. Sift in cake flour and mix with a spatula until combined. Then mix in cooking oil and vanilla extract.
3. Heat cooking oil in a frying pan. Pour half of the batter, cover, and cook on low for 4~5 minutes. When the surface becomes dry, remove from the pan, wrap with plastic wrap, and cool completely.
((Syrup))
1. Mix hot water and sugar very well.
((Decoration))
1. Cut strawberries, save some for topping. Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a soft peak.
2. Brush the sponge cake with syrup. Coat the surface with the cream. Place cut strawberries over the creamed surface. Then coat again with the cream. Place another layer of sponge cake, and frost top and side with the cream.
3. Pipe out some whipped cream and garnish with some strawberries.

* Place the cake in the fridge for a few hours ~ a day. The cream will set and you can cut the cake easily. Eat within the next day.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/04/japanese-strawberry-shortcake.html
---------------------------------

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Yogurt Pomme Pomme (Quick Apple and Banana Cake Recipe) | Japanese Cooking Video Recipe

I used to bake this cake with my mom when I was small. It is a very popular cake recipe in Japan for over 30 years. Very easy! Even kids can make it 👍

Original recipe uses only apple but my mom always uses apple and banana 😋

Yogurt Pomme Pomme

Note: I already uploaded it before using some oil, but many people asked me if they can skip oil, so I made the video again, this time with kids 💖
https://www.youtube.com/watch?v=NKWmqA2-gJI

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Yogurt Pomme Pomme (Quick Apple and Banana Cake Recipe)

Difficulty: Very Easy
Time: 45min
Number of servings: 20cm (8inch) pie dish

Ingredients:
1/2 apple
1 banana
200ml plain yogurt (unsweetened)
5 tbsp. sugar
2 eggs
3/4cup (100g) all purpose flour
1 tsp. baking powder
oil or spray to coat the pie dish

Directions:
1. Preheat oven to 200C (392F). Oil or spray the 20cm (8inch) pie dish.
2. Slice apple and banana.
3. In a large bowl, mix eggs, sugar, and yogurt.
4. Sift in cake flour and baking powder and mix well.
5. Pour half of the mixture in the dish, arrange sliced apples and bananas on the mixture, pour the remaining mixture over the fruits.
6. Bake at 200C (392F) for 30 minutes, or until lightly browned. You can either eat hot, at room temperature, or cold.

You can also use pineapple, prune, raisin, pear, peach, or any other high fiber fruits may work!

レシピ（日本語）
https://cooklabo.blogspot.com/2020/04/yogurt-pomme-pomme.html
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Mochi Donuts (5-Ingredient Pon De Ring) Recipe | Japanese Cooking Video

Mochi Donuts (Pon De Ring) is the top-selling donut at Mister Donut (donut shop) in Japan. Chewy sugar coated donut like Mochi. My daughter loves it 😋

5-Ingredient Mochi Donuts (Pon De Ring VEGAN Recipe)

The easiest and the fastest way to make Mochi Donuts is to use "Hot Cake Mix"! You can never fail to make it. I tried to make it with regular flour then my daughter said it tastes like a bread 😅 Not bad but true.

Hot Cake Mix:


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How to Make Mochi Donuts (Pon De Ring Recipe)

Difficulty: Easy
Time: 20min
Number of servings: 6 donuts

*US 240ml cup measurements

Ingredients:
3/4cup(100g) Hot Cake Mix
3/4cup(100g) Shiratamako (lumpy glutinous rice flour)
200g (7oz.) silken Tofu (soft Tofu)
Sugar Glaze
* 5 tbsp. powdered sugar
* 1 tbsp. water

Directions:
1. Cut parchment paper into 4 inch (10cm) square pieces.
2. Put Shiratamako and silken Tofu in a bowl and mix well until smooth. Then add hot cake mix and mix well.
3. Divide it into 6 pieces. Then divide each into 8 pieces and make small balls. On the square parchment paper, arrange 8 balls to form a circle.
4. Deep fry in oil at 170C (340F), 3 pieces at a time, for 1.5 minutes on each side until golden. Remove from the oil and drain.
5. Mix the sugar glaze, dip in hot donuts, let cool completely.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/03/mochi-donuts-pon-de-ring.html
---------------------------------

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How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe) | Japanese Cooking Video Recipe

No steamer needed. You can use a frying pan 😉

Onsen Manjyu (温泉饅頭) is a very popular gift from Onsen (hot spring). It is a brown soft steamed bun filled with Azuki bean paste. The bun is made with brown sugar so it's color is brown. The very first Onsen Manjyu is said to have originated at Ikaho Onsen in Gunma prefecture. Ikaho Onsen (hot spring) water color is brown, so the Onsen Manjyu color is brown. And now it is spread nationwide.

How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe)

We've been to Hakone Onsen (hot spring), so we decided to make Onsen Manjyu at home 😋
https://www.instagram.com/p/B8AiJvUHQZ8/
https://www.instagram.com/p/B8BvhC8nZom/
https://www.instagram.com/p/B8QhGr4Hitk/

DIY Japanese Sweets (Wagashi) - traditional ones and more
https://www.youtube.com/watch?v=tcy-5OHaEsw

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How to Make Onsen Manjyu (Hot Spring Steamed Buns Recipe)

Difficulty: Easy
Time: 1hr
Number of servings: 16 pieces

*US 240ml cup measurements

Ingredients:
1 cup (300g) strained Azuki red bean paste
1/2 cup (90g) brown sugar
3 tbsp. water
1/2 tsp. baking soda
1 tsp. water
1 cup (120g) all purpose flour
extra flour for dusting

Directions:
1. In a microwavable bowl, place brown sugar and 3 tbsp. water. Microwave for 1.5 min then mix well.
2. Place it in a large bowl, add baking soda diluted with 1 tsp, water, and mix well.
3. Sift in all purpose flour and mix well.
4. Divide the bean paste into 16 pieces and roll into balls.
5. Divide the dough into 16 pieces, flatten out the dough with a rolling pin, place the bean paste, and wrap with the dough. *not perfectly wrapped is okay don't worry!
6. Place Manjyu on a plate, place the plate in a frying pan, add water up to 1/3 high, cover (with a lid wrapped with a wet towel to prevent water dripping), and cook on medium for 8 minutes.

You can wrap with plastic wrap and keep in the fridge for a few days or freezer for a week. Defrost at room temperature to eat.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/02/how-to-make-onsen-manjyu.html
---------------------------------

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How to Make No-Melt Ice Cream Cone Cupcakes | Japanese Cooking Video Recipe

Easy Kawaii and Fun idea 😋🍦

You can use any ice cream cones available. Make cupcakes that can fit into the cones 👍

How to Make No-Melt Ice Cream Cone Cupcakes

I used Joy Mini Cups Miniature Ice Cream Cones For Kids
Top Diameter: 1 1/2 Inches Interior Diameter: 1 1/4 Inches Height: 1 3/4 Inches

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How to Make No-Melt Ice Cream Cone Cupcakes

Difficulty: Easy
Time: 1hr
Number of servings: 18 mini cupcakes (1.5inch)

Ingredients:
4 tbsp. butter *room temperature
4 tbsp. granulated sugar
a pinch of salt
1 egg *room temperature
10 tbsp. (2/3cup) all purpose flour
1 tsp. baking powder
2 tbsp. milk *room temperature
a few drops of vanilla extract
ice cream cones
icing
sugar toppings

Directions:
1. Cream the butter in a bowl. Add granulated sugar and salt, and mix well until white and creamy.
2. Add beaten egg little by little and mix well.
3. Sift in flour and baking powder and mix well.
4. Add milk and vanilla extract, and mix well.
5. Pour into cupcake cups, bake in oven at 180C(350F) for 15 minutes.
6. Leave to cool, then put cupcakes into ice cream cones.
7. Decorate with icing and sugar toppings.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/02/Ice-Cream-Cone-Cupcakes.html
---------------------------------

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Printed Chocolate Marshmallows (Quick Valentine's Day Recipe Idea) | Japanese Cooking Video Recipe

Kawaii Easy Valentine's Day Recipe Idea 😋

Even toddlers can help to make for daddy or grandpa 💖

Homemade Printed Chocolate Marshmallows

Got everything at DAISO 100yen shop (Japanese dollar shop)👍

More Valentine's Day Recipes:
https://www.youtube.com/watch?v=q9Kmev6fk24

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Printed Chocolate Marshmallows (Quick Valentine's Day Recipe Idea)

Difficulty: Easy
Time: 15min
Number of servings: N/A

Ingredients:
marshmallows
chocolate
chocolate transfer sheets of your choice

Directions:
1. Cut the chocolate transfer sheet according to the size of the area you plan to decorate.
2. Melt chocolate over hot water, then dip in marshmallows.
3. Place the transfer sheet on the chocolate surface before it hardens. Make sure that there are no bubbles in between the sheet and the chocolate.
4. Chill in the fridge or freezer until firm. Carefully peel off the sheet.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/01/printed-chocolate-marshmallows.html
---------------------------------

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How to Make Omusubi Cake (Onigiri Cake) | Japanese Cooking Video Recipe

Omusubi or Onigiri is Japanese rice ball.

In this tutorial I will show you how to make Nori seaweed sheet crepe. To make Onigiri Cake, you can fill in any sweets and whipped cream of your choice. Enjoy 😋

I wrapped timtam, gâteau au chocolat, and cookie & cream 🍙

Omusubi Cake (Onigiri Cake)

FYI: Onigiri Rice Ball Ideas
https://www.youtube.com/playlist?list=PLJdVRCODQ4Nkp7mSjWqMtyLKZry0qJcBa

FYI: April Fools' Recipe Ideas:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlMgHursZ4uZNBZ4APfeRc5

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How to Make Omusubi Cake (Onigiri Cake)

Difficulty: Easy
Time: 1hr
Number of servings: 6

Necessary Equipment:
18x13cm (7x5.1inch) Tamagoyaki Nabe (rectangular omelet pan)

Onigiri Wrappers


Ingredients:
50g (about 5 tbsp.) all purpose flour
5g (about 2 tsp.) black cocoa powder
1 tsp. granulated sugar
a pinch of salt
1 egg *room temperature
1 tbsp. melted butter
125ml (1/2 cup) warm milk
a few drops vanilla extract *if you like
fillings for instance: timtam, gâteau au chocolat, and cookie & cream

Directions:
1. Sift in flour and black cocoa powder in a bowl. Add sugar and salt, then mix well with a wire whisk.
2. Add beaten egg little by little and mix well.
3. Add melted butter and mix well.
4. Add warm milk little by little and mix well. Mix in a few drops vanilla extract if you like. Then cover with plastic wrap and leave the batter to stand at room temperature for 30 minutes.
5. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour the batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
6. Cook until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
7. Leave them to cool completely.
8. Place the fillings on a sheet of crepe then wrap into a triangle shape (see the video).
9. Use Onigiri wrappers to wrap Onigiri (see the video).

YES! You can make them a day (night) before. Keep them in the fridge. The cream will set nicely and easy to eat in this way. Of course eating them as soon as you can is better.

レシピ（日本語）
https://cooklabo.blogspot.com/2020/01/omusubi-cake.html
---------------------------------

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