Strawberry bubble milk, without berries nor milk

Dark day. Storms are waiting to burst. Let’s have a little fun and something sweet.
It’s magical, everything is made from dry pantry items.

I’ve made the soy milk (easy recipe here).

And with that I’ve strawberry customized my tapioca.
Boil tapioca as needed, rinse, put in a bowl with 1/2 cup water, strawberry essence, sugar to taste, the red coloring. Cover. Let overnight in the fridge.

Tatata da !

It’s pink and it tastes of strawberry… candies. Not very natural.

Put bubbles in a bowl.

Pour soy milk, slightly sweetened and vanilla flavored. Not outside, if you can avoid…

Isn’t that cute ? That’s really good. Maybe don’t mix in advance as the tapioca could give back its coloring into the milk.

A silky Chinese dessert, annin doufu

Soothing shades for a refreshing dessert. There are 100 versions of these almond milk jelly cubes, the Chinese blanc-manger. Annin doufu is literally almond tofu but it’s so often made with soy like today. In Japan, dairy versions are common.

I jellified with agar some soy milk cut with water. It’s flavored with cane sugar and bitter almond extract.

Cut in cubes.

Serve chilled.

Let’s add a typical seasonal Chinese fruit : litchi.

Pinoy sweets plus one : bibingka

So this post is about the bibingka. It’s a Christmas season street stall cake.

It’s the second part of the Daring Baker Challenge (more here) :

And for those of us who wanted to try an additional Filipino dessert, Catherine also gave us a bonus recipe for Bibingka which comes from her friend Jun of Jun-blog.

The first part was :

Sans Rival

In the past, I made another dessert from the Philippines :

buko pandan (click here)

Posts coming soon :

Silvanas (mini Sans-Rival)

DIY salted eggs (ingredient to make the Bibingka).

Freshly baked… I couldn’t find grated coconut. Christmas season is approaching, all local stores were out of it. So I added on top 1 ts of coconut cream at the same time as the cheese.

That’s why they call them bi-bingka, double-bingka… as when you pull out the cake in the leaf, under you find a second cake. Obviously the batter passed under. And they were all winners, all doubles. Well that should be fresh banana leaves, I had only dried bamboo leaves. That’s different. I added bits of banana peel under in hope I’d get a little banana flavor. That’s childish I know. The taste was very very light.
I sprinkled with yellow and black cane sugar :

Verdict :
I have to tell you the truth. That’s not good. No. Not good. That’s addictive ! You bake 1 = You eat 1. You bake 3 = You eat 3. You bake 1000 = You burst. Don’t bake 1000 !


Recipe from Daring Baker Challenge
hank you to Jun, from Jun-blog, for his recipe.

2 cups (480 ml) (320 gm) (11.3 oz) rice flour
1/2 cup (120 ml) (80 gm) (2.8 oz) glutinous rice flour
1 tablespoon (15 ml) (15 gm) (½ oz) baking powder
3/4 cup (180 ml) (170 gm) (6 oz) sugar
3 large eggs, room temperature
1/3 cup (80 ml) (75 gm) (2⅔ oz) unsalted butter melted
1-1/2 cup (360 ml) coconut milk
6 pieces banana leaves cut into 8-inch (20 cm) circles
1 salted egg, sliced into 1/4-inch (6 mm) thick slices, recipe follows
Butter, salted or unsalted, for brushing the tops
1 tablespoon (15 ml) (15 gm) (½ oz) white granulated sugar
2 tablespoons (30 ml) (10 gm) (⅓ oz) grated coconut (optional)
2 tablespoons (30 ml) (15 gm) (½ oz) grated Edam cheese (optional)

1. Preheat the oven to moderate 350°F/180°C/gas mark 4.
2. Line six tart pans or ramekins with banana leaves and brush the leaves with butter.

3. Combine rice flour, glutinous rice flour, baking powder, and sugar together in a bowl. Beat eggs in a bowl of a stand mixer fitted with a paddle. Add butter and coconut milk and mix well. Add the flour mixture and blend well until smooth.
4. Pour the rice batter equally into the six pans or ramekins. Lay a slice of salted egg on top and bake until the cake is cooked through, 20 to 25 minutes. Take the cakes out of the oven and brush the top with butter. Turn the broiler to low and broil the cakes to brown the top for about two minutes.

5. Serve the cakes warm. Brush the cakes with butter and sprinkle with sugar, grated coconut, and grated Edam cheese.

Cooking notes from Jun:

• For the rice and glutinous rice flour, I recommend using the Thai brand commonly found in most Asian grocery stores.
• Use either tart pans or ramekins lined with banana leaves cut into circles. The cakes baked in 6-inch (15 cm) pans more closely resemble the traditional ones. The cakes baked in 4-inch (10 cm) ramekins are thicker and take longer to bake.
• Instead of a sliced salted egg, the cakes can be topped with slices of Edam or Gouda cheese.
• When using frozen grated coconut let the grated coconut thaw then place the thawed coconut on paper towels to soak up the extra moisture. Place them on a baking tray and lightly toast them for about a few minutes with the broiler (griller) turned on low. Use grated coconut and NOT grated young coconut.

Sata Andagi Fu (Okinawan donuts, baked style) via GiO


Sata andagi, AKA saata andaagii AKA sa~ta~ andagi~…. as you want, don’t ask me. I don’t do short/long vowels, I don’t do tones, because I’ve never heard such things. It’s simple “sugar donut” in Okinawan….

Read more.

For a sick cat

Ginger kuzu-yu.

You were getting canned posts because I stopped food. Yep, eating is a nasty habit. All you need is a little strength of will… I have none.
The other way is to be 99% dead and sick in bed, which is what I have done mostly for the last 3 days. Now I am back to life, but not totally repaired yet. I’m left with a voice of cat, as they say here, or a cat in the throat as we say in my country.

So take fresh ginger and kuzu.

Starch of kuzu, kudzu . I used to think it was arrow-root. It has the color of arrow-root, the taste of arrow-root, but indeed it’s Canada Dry. Click to read more about that plant.


Dilute in cold water. Heat slowly and stir till it becomes transparent. You can add honey and grated ginger, for a sore throat, but other flavorings are possible.

Serve hot.

(photo from a webshop, click to get there)

It’s a popular Winter sweet.
Japanese cake stores sell thoses cute packages of instant kuzu-yu (just add hot water). There are also blocks with cute shapes.

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

It will wonderfully sooth the aching throat thanks to the extraordinary gel texture.

Ate it till the last drop…

Sata Andagi Fu (Okinawan donuts, baked style)

Fu means… “like”, well it’s when you make a “faux” something… It’s not cheating, it’s a variation.
Sata andagi, AKA saata andaagii AKA sa~ta~ andagi~…. as you want, don’t ask me. I don’t do short/long vowels, I don’t do tones, because I’ve never heard such things. It’s simple “sugar donut” in Okinawan.

I’ve baked the pseudo-donuts. The main reason is I don’t like deep-frying in my place. Anywhere else is OK. I wanted to make them at home.

Fried version with kurozato sugar :

black sata andagi (click here)

And I’ve found that they are tastier baked. Well, more at my taste, with less sugar, and less of the oily layer. The inside texture exactly the same. If you never had them, they have texture between pound cake and short-bread, closer to short-bread. It’s easy to make some and try.

I made them less sweet than the original. I beat longly one egg and 2 full tbs of Okinawan sugar. I mixed flour and baking powder. Added it to the egg till I got that texture on the photo. I’ve used 120 g (about one cup) of flour. Mixed in a tbs of sesame oil.

Wait one hour. Oil your hands and shape 9 balls. Normally, deep fry them… I baked them (at 180 then 250 degree celsius) till they become golden and cracked. Next time, I’ll start at 220 degree.
They color and crack less than when they deep-fried.

Okinawan sugar is a must for this recipe, that’s the main source of flavor… Anyway, it’s my regular sugar here. It’s called 三温糖 (san-onto).
If you have to substitute, it’s a quality yellow cane sugar. Kurozato (black sugar) can also be used to make a variation of these donuts.

Other variations : You can fill them. Classic fillings are broken peanuts (should have broken in small bits):

Or black sesame.

A little piece of bad news, as for 9(small and cute) baked sata andagi :

Cal 852 F28.1g C131.4g P20.0g

I know you wouldn’t eat the 9… in one serving.
But it’s possible you’d come back later on that day to eat the rest, oh one more, oh there are only 3 left then I can clean the plate, oops, finished.
Well I did that. So, be sure to have company that will eat them up as soon as they get out of the oven. Or try the recipe with a quail egg, so you will get less.