After-Eight daifuku mochi (via GiO)

LY

A daifuku mochi filled with chocolate flavored an and hold by mint flavored mochi. Don’t look for this flavor in Daimaru, they don’t have a “Gourmande in Osaka Wagashi” stall there. Not yet…
That’s invention. And a good one, believe me. They didn’t live long… schlurp ! Over. I wanted more, but I had no more mint !


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Triple fruit coco-tapioca pudding, natural sweeteness of a South-Asian dessert without added sugar


When food brings tenderness. Tapioca, manioc is baby food. That was nice to be fed from a spoon by Mum, do you remember ? That’s also an Asian dessert basic.

The day before, I put goji berries to soak in water. I also boiled the tapioca, rinsed it with fresh water and covered with coconut milk… but the tapioca drunk the milk, and I got that pudding.

Fresh pinapple and frozen mango.

Goji berry like cherries on the cake. Ah, I’d eat some ! Well, I mean again as I ate it.

You never have enough coconut. Let snow some more…

Choco-coconut hari-nezumi

Hari-nezumi mochi are a style of wagashi (Japanese sweet) that exists mostly on this blog. I wonder why they are not more popular outside…
herisson
Author

hari-nezumi = hedgehog

Lemon hedgehog

Today, this is a daifuku mochi.
The mochi around is made from mochiko, cooked in microwave. Inside, it is anko (azuki bean paste) with cocoa and a little instant coffee. Around coconut shreds.

Making anko (tsubuan and koshian) from the beans. Easy recipe.

choco-chip matcha-an daifuku (recipe of mochi from mochiko)

Wagashi Saga : Photo-menu of all Japanese sweet posts.

After-Eight daifuku mochi

A daifuku mochi filled with chocolate flavored an and hold by mint flavored mochi. Don’t look for this flavor in Daimaru, they don’t have a “Gourmande in Osaka Wagashi” stall there. Not yet…
That’s invention. And a good one, believe me. They didn’t live long… schlurp ! Over. I wanted more, but I had no more mint !

The leaves are lemon balm, as I said, I used up all the mint in the recipe. I pasted fresh mint leaves in a mortar, with a mint mouth refreshing mini-sweet and added that to the cooked mochi.
I made azuki anko and added lots of cocoa and a little instant coffee to it.

Making anko (tsubuan and koshian) from the beans. Easy recipe.

choco-chip matcha-an daifuku (recipe of mochi from mochiko)

I half-pasted my anko and kept it quite moist, so the texture is between anko and chocolate mousse.

Because of the strong pungent (and delicious) mint flavor, it wouldn’t go well with tea. The tea would appear blander. And with mint tea, you would get the cake’s full fragrance. So have it with coffee !

(2 pieces)
Cal237 F1.7g C48.7g P6.4g

Wagashi Saga : Photo-menu of all Japanese sweet posts.