Monday, March 2, 2020

5-Ingredient Mochi Donuts (Pon De Ring VEGAN 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)
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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Tuesday, February 25, 2020

5 MIN Addictive Chinese Napa Cabbage Salad Recipe | Japanese Cooking Video

Must try when Chinese Napa Cabbage is in season ❤️

Very addictive homemade recipe idea 😋




Addictive Chinese Napa Cabbage Salad Recipe
Addictive Chinese Napa Cabbage Salad Recipe

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How to Make Addictive Chinese Napa Cabbage Salad


Difficulty: Easy
Time: 5min
Number of servings: 2~4 depending of how much you want to eat 😂

Ingredients:
450g~550g(1~1.1lb) Chinese Napa Cabbage
1/2 tsp. salt
1 (80g=2.8oz) canned tuna
1/2 tbsp. Dashi powder
2 tsp. sugar
2~3 tbsp. mayonnaise
1 tbsp. ground white sesame seeds

Directions:
1. Wash and slice the cabbage, place it into microwavable bowl, and microwave at 600w for 4 minutes.
2. Sprinkle with salt, when cool enough to handle, drain well with paper towels.
3. Toss with drained tuna, Dashi powder, sugar, mayonnaise, and ground white sesame seeds.

レシピ(日本語)
https://cooklabo.blogspot.com/2020/02/chinese-napa-cabbage-salad.html
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Sunday, February 16, 2020

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)
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 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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