Daifuku + Ichigo Daifuku

This is a quick and easy way of making daifuku. It’s tasty and easy to make at home.

I am using canned azuki beans but you can use the dried variety, just be aware that the cooking time will increase since you need to cook the beans first or you can leave it overnight to soak (it will still need to be cooked but will take less time). You can get canned azuki beans in any supermarket.

For food colourings using natural ones are the best. I normally have matcha tea at home so that’s what I’ll be using. For Ichigo Daifuku, leave the colour out.

Please be careful when adding sugar and salt as I tend to eyeball these. I don’t like things too sweet so adjust to your taste.

Daifuku + Ichigo Daifuku Recipe

Ingredients

For Mochi:
1 cup glutinous rice flour
¾ cup warm water
2 tbsp sugar
pinch of salt
Food colouring: none or
Green - matcha paste (1/2 tsp matcha powder + 1tbsp hot water)
Corn / potato starch for dusting
                          
For Anko:
1 can of azuki bean
 ¼-½ cup brown sugar
pinch of salt
½ tsp pure vanilla extract (opt)


For Ichigo daifuku:
8 small strawberries.

Method

Drain the beans and place them in a saucepan. Cook in high heat until the beans are dry.

Add the sugar and stir. They will start to get mushy & bubbly (10-15mins). Lower the heat and add salt and vanilla extract (opt). Keep stirring and mash any lumpy bits do not let it burn!

Leave it to cool. You can process it if you want it smoother. Now it’s ready for use with the mochi! If not firm enough leave it in the fridge to stiffen up.

In a microwavable bowl add the rice flour.

In a separate small bowl add the water, sugar and the matcha paste (or your choice of natural food colour). Mix well.

Transfer the water mix to the microwavable bowl. Mix well, no lumpy bits! Cover with a plastic wrap leaving a small edge open to let the steam out. Microwave for 3mins. Stir the mixture. Microwave for another 1 min.

Once done, knead the mochi using a spoon/fork for about 1-2 mins, be careful as it is hot.
Transfer the mochi to a board well dusted with corn / potato starch (you can also use a meat tenderiser to pound the mochi). Cut the mochi in half then further divide to get 8 equal pieces. 

Make sure the mochi is well covered in starch as it gets really sticky. Flatten out the mochi, roll about 1 tbsp of anko paste, place in the middle of the mochi and close. Do not over fill or it will be difficult to close the mochi. You will need to pinch to seal the edges.

For ichigo daifuku: cover a strawberry with anko then cover it with flattened mochi.
 

   Tips:

1)      The more you knead/pound the mochi the softer & elastic it will be. 

2)    Use tiny amount of food colouring or the colour will be too strong.

Basic Sponge Cake recipe

This is my basic sponge cake recipe that I use for making cakes. You can play with this and make various other types. My cakes are generally not too sweet (more korean / chinese) but if you like them sweeter just adjust the sugar to your taste.  

Basic Sponge Cake

Frozen Berries and Kiwi Cream Cake

Yum!

 

Basic Sponge Cake
Temp: 180 degrees C
CookingTime: 20 minutes

Ingredients

For Sponge:
5 eggs
1/2 cup sugar
3/4 cup all purpose flour

1 tbsp baking powder
2 tbsp cocoa powder (opt)
pinch of salt
3 tbsp milk
2 tbsp unsalted butter

For Whipped Cream:
300ml double cream
1-2 tbsp sugar
1 tsp pure vanilla extract

Method

Cut baking sheet to size for base and side of the cake and place it in the cake tin ready for use.

Heat the oven at 180 degrees C.

Separate the eggs in two large bowls. In the bowl with egg yolks add the sugar and whip it to a creamy lemon consistency. Leave aside. Whip the whites of the egg with a pinch of salt until stiff peaks form. Microwave the milk and butter together until warm to touch.

In the bowl with the whipped egg yolks, Shift in the flour, cocoa powder (opt) & baking powder. Fold gently until smooth. Add in the whipped whites and fold everything gently.

Fold in the warm milk and butter.

Transfer whole thing into the cake tin. Tap the tin on the counter to take the air bubbles out and place it in the pre-heated oven for 20mins at 180 degrees C. Check the sponge cake is ready with a stick. If still wet let it cook for another 2-3 mins.

Let the sponge cake sit for 5-10mins to cool before you start cutting to prevent it from crumbling.

While the sponge cake is cooling, whip the double cream, sugar & pure vanilla extract together until soft peaks form. Do not over whip the cream as it will not spread on the cake easily.    

Decorate the cake with cream and various fruits.

Eggless Chocolate Cake Recipe (5min in microwave)

Eggless Chocolate Cake Recipe (Microwave)

Microwave Power 800W

Ingredients

1 ½ cup of milk

⅓ cup of sugar

1 ½ cup of plain flour

3 tbsp cocoa powder

¼ tsp baking powder

½ tsp baking soda

1 tsp vanilla extract

3 tbsp of oil – (optional)

1 tbsp lemon juice

Preparation:

In a large bowl add the sugar and milk. Mix until the sugar is dissolved.

Using a sieve add the flour, cocoa powder, baking powder and baking soda. Mix well.

Add the vanilla extract and the oil (optional). Stir the batter well until smooth.

Add the lemon juice. This step is very important as the lemon juice will react with the baking soda to make the sponge all light and fluffy. Mix the batter.

In a microwave safe dish, line the bottom with parchment paper.  Add the batter to the dish and tap it a couple of times to the counter to remove any air bubble.

Microwave in high power for 5mins.

After 5mins insert a tooth pick in the middle of the cake. If the toothpick is clean the cake is ready if it comes out wet then microwave for another minute. Proceed with the check again until the toothpick comes out clear.

Let it sit for 5min to cool.

Once it’s cool, insert a knife around the edges of the dish to separate the cake from the dish.

Important: if the cake is in irregular shape on the top. Using a knife trim the top so its roughly flat otherwise when you flip it over the cake could break since it’s so fluffy!

Then using a cooling rack flip the cake dish over. The cake should come out easily. Remove the parchment paper and flip it back.

Using a very long knife preferably with a jagged edge cut the cake horizontally in half to form 2 layers.

The cake is now ready to be decorated with cream, fruits or chocolates!

Enjoy! :)

Jalebi

Jalebi Recipe

Ingredients

Dry for the Jalebi:
1 cup All purpose flour (maida)
⅛ tsp Cardamom powder (2 pinch)
1 tsp yeast
2 tsp Corn starch

Wet for the Jalebi:
1 tsp Oil
1 tbsp Yogurt
¾ cup warm water (to activate the yeast)

For Syrup:
1 cup water
1¼ cup sugar
pinch of saffron

Later use for syrup:
¼ cardamom
1 tsp lemon juice (helps stop the sugar to crystallise)

Preparation

Find two bowls: 1 large and 1 medium size.

In a medium size bowl mix all the dry ingredients first.

Add the wet ingredients and mix well taking out all the lumps.

To help the fermenting process speed up, use the large bowl and fill it with warm water.

Then place the bowl with the batter in the large bowl with water. Cover with lid or a wet kitchen towel. Place this into the over (switched off). Leave it there for 30mins. Leaving the batter in an enclosed place will help with the fermentation.

15min into the fermentation process start making the syrup for the jalebi.

In a heavy bottom pot or sauce pan add the water. Turn the heat to medium and add the rest of the ingredients for the syrup. Let it cook for 15mins, Stirring occasionally. Lower the temperature and keep it at a simmer. The consistency of the syrup should just be sticky no threads (not like the consistency of honey or such).

After the 15min, add the cardamom and lemon juice. The addition of lemon juice will help to keep the syrup sticky but not let it crystallise. Stir.

Also in a pan add oil enough to cook the jalebi. Keep it at medium heat.

Take out the batter after 30mins are up. The batter should have risen up. Mix it well and put it into a container (ketchup or mustered bottle, the squeezy kind).

When the oil is ready start cooking the jalebi. If using mustard squeezy bottle squeeze the content onto the oil in a circular motion (about 6 circles as the jalebi will keep moving in circles too), try to get the ends to tie.

When they start turning golden brown on the back flip them over. They cook fast so when you see the bubble reducing place them on a kitchen towel and then straight into the syrup.  If you don’t have kitchen towel you can’t just out them straight into the syrup after shaking the excess oil off. 

Once they are in the syrup they just need a light coating. Flip them over once and take them out and onto a plate.  

Your hot jalebi are ready to eat! Try them with just made poori! They are the best combination!

I will try and put up a recipe for poori too. Enjoy :D

Tip: Mine turned out slightly darker so try to keep yours golden brown and remember they will cook fast so be quick!

Travel Log!

                                     Image via Wikipedia

The next big thing that’s happened to me is my recent trip to Nepal. I was there for a month, my long awaited holiday that I’d planned for absolute ages! I got to visit many places and meet many people. I will of course put pictures up for you guys to see. I even managed to see the best sun rise!  

Bhaktapur Palace

Nagarkot - Sunrise

Nagarkot - after the sunrise

Related articles

• Beautiful Nagarkot - Nagarkot, Nepal (travelpod.com)
• Enchanting Himalayan Valley - Pokhara, Nepal (travelpod.com)
• Bhaktapur Night promotes tourism (thehimalayantimes.com)
• Nepal over, but unforgettable - Kathmandu, Nepal (travelpod.com)
• Trekking in Nepal - Kathmandu,Balaju, Nepal (travelpod.com)
• Govt to promote night tourism: Bhandari (thehimalayantimes.com)
• professional Trek and tour operator - Kathmandu, Nepal (travelpod.com)

Long time no see!!!

Crikey! I haven't updated my blog for such a long time!!! So much has happened since then. Where do I even begin! Well let’s start with my china town visit to a restaurant called Top of the Town. It’s quite a good restaurant if you want to experience a lot of food but have limited funds.

I have been there numerous times. I was introduced to the place by my Chinese friends and since then have introduced it to many myself. I mainly go there to have dimsum. With just £2-£3 per plate its quite a good place to go as a group.  The best is the egg tarts! It’s the scrummiest ive had and is too delicious to pass up. 

Chrysanthemum & Green Tea

 Chrysanthemum & Green Tea

Yesterday I browsed around China Town and found dried Chrysanthemum! I'm sure most of us have tried Chrysanthemum tea at Chinese restaurants. The first thing you notice with this tea is the relaxing smell and the mild not bitter taste! I like green teas but sometimes if you've stewed the drink for too long it starts to get bitter.

Not so with this tea!

 I don't really know the official way to make this tea but I like to make it my way since it taste great and looks even better! ^__^

Chrysanthemum & Green Tea Recipe (2 cups)

Ingredients:

• 1 handful of dried Chrysanthemum
• 1 green tea sachet
• 3 cups boiling water

Preparation:

In a Tea pot or a Cafetiere add the tea bag and the chysanthemum. Pour boiling water over it and let stew for 3mins. Strain and pour into the cups.

Tips: 

• with this tea you don't really add sugar or sweetener but a dash of honey might be a better option if you prefer something sweet.

• you can strain your tea or let the chrysanthemum float in your cup! I make mine unstrained as it makes for a much more interesting cup of tea and looks very pretty!  

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• Green Tea Extract (lifescript.com)
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Pizza Night!

Pizza!

Making Pizza at home is quick and easy. It is a lot healthier and you can put in what you like. I made some yesterday for dinner just before going out to watch the new movie Inception. I actually made four pizzas but don't have many pictures to upload as I was in a hurry and kind of had to rush things. Anyway here are the pictures and the recipe. I used ready made pizza bases, its easy and less messy! I bought mine from Morrisons, the basic pizza bases they are very cheap, 2 in a pack for less than a pound. Mozzarella cheese was cheap too for about 49p per pack! fab! 

Pizza recipe

Ingredient

• 2 packs of ready made pizza base 

For toppings

• 4 mozzarella cheese 125g each grated
• 1 pineapple can (chunks)
• 1 cup sweet corn
• 6 medium size mushrooms sliced
• 1 capsicum chopped
• 1/2 onion diced
• 1 cup chicken chopped

For Sauce

• 1 cup tomato passata
•  1/2 cup bolognese sauce
• 4 tbs ketchup sauce
• 1/2 cup sweet chili marinade 

Preparation

• Pre-heat the oven to 200 degrees. 
• Marinade the chicken and leave it aside.
• Mix the passata, bolognese sauce and ketchup sauce together in a bowl.
• Layer the pizza base with sauce then cheese and then the rest of the toppings you like as shown in the pics.
• Lower the oven heat to 180 degrees.
• Put the pizza in the oven for 15-20mins or until the cheese has melted and the chicken is cooked.

  

Tips: For toppings pineapple and sweet corn was a good combination so was sweet chili chicken and sweet corn. 

 

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