Sw’hits 2013

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Favorite desserts and sweet treats of the passed year.

fu Chocolats au caramel salé (melty salty fudge choco sweets)

cCinderella cakes


Tarte automne-été aux trois fruits (Summer-Fall triple pie)


tarte au sucre lorraine (gran’s sugar bread)


Le nouveau gâteau truffe au chocolat , with soy yogurt


Sesame jewels. The Chinatown treat home-made.


So simple walnut brownie ice cream


Golden sweet potato waffles


Red lampion apple

blSakura an-pan, blossom sweet bread

sa

Walnut crust blue sweet potato pie

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It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.

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Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.

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I took the flesh of a baked potato, and smashed it with a little coconut cream, a little Grand Marnier liquor and very little sugar. Just mixed.

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The crust is walnut, oatmeal, a little sugar, a pinch of salt and very little water, together in the blender. Then put in molds and dried in the oven. Well I should have taken it out before filling…
The taste is really pure walnut

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So just fill the crust.

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Serve chilled or warm. And enjoy with your coffee.

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Red daikon, red mochi.

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A colorful version of the Chinese snack that is called in Japan daikon mochi and I can’t pronounce any of its names in Chinese dialects… Well, radish cake.

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I washed and grated my red skin daikon radish. It’s white inside as usual.

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I steamed the daikon. Added an equivalent volume of mochiko (sticky rice flour) with enough water to get it creamy. For flavoring : salt, chili pepper flakes, dry shiitake mushroom, fish flakes (skip for vegan version). And fried slices of garlic.

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I steamed the cakes. Let them chill.

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Then pan-fried cuts of very cold cakes in sesame oil. They become creamy inside, crispy around. The flower is a slice of raw daikon.

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For sauce : sweet chili sauce + Bulldog Worcester style sauce.

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Zu zu zu lemon tartelette : yuzu, kuzu, anzu

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A delicious fresh dessert for all the lovers of sour sweetness.

Why zu zu zu ?

Zu or su, is sourness. Many acidic ingredients have this sound in Japanese. Today :
Anzu : Apricot.
Yuzu : yuzu citrus.
Kuzu : kudzu is a root resembling arrow-root and similarly used as a jelly starch.

About 1 volume of dry apricot for two of oat meal in the blender, then just a little water. Put in the mold, dried in the oven.

Yuzu. I’ve really discovered something here : yuzu and apricot are one of those rare matches made in even. Paired they become something else, a richer fruit flavor.

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Kudzu as it is sold. It is 本葛 Honkuzu, pure kuzu. There exist others (explanation here).

For more : kudzu recipes.

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I mixed the kuzu powder with the juice and zest of a yuzu, a little yellow cane sugar, enough water (as suggested on the package of kuzu) and cooked while stirring, till it became transparent.

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Filled the crust. Let cool a few hours. Garnished with whipped coconut cream, toasted sesame seeds and yellow cane sugar.

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Okomeyaki, brown rice okonomiyaki

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Mid-way between yaki-onigiri and okonomiyaki, a tasty and healthy lunch. That’s really interesting to enjoy together the crusty flavor of grilled rice and the cabbage soft feel of okonomiyaki.

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A triple base : cooked brown rice (leftovers), dry mushrooms and cabbage.

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For the batter : 1/3 cup of cooked rice, 1/2 rice flour, the soaking water of mushrooms, salt. In the blender 1 minute.
For the filling : cabbage, ninnniku no me (garlic stalks), minced fresh ginger, 2/3 cup of cooked rice.
Mix, cook one side in an oiled pan.

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Flip, add sesame oil, flip again…

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With sauce (here Bulldog Worcester style sauce). Then aonori seaweed flakes and chili flakes :

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Ultra simple green freshness : kabosu lime pie

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Of course, the deep forest flavors of the kabosu lime make the charm of this sweet. That’s a delicious dessert you can try with another other fragrant citrus.

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The crust : oatmeal + black sesame.

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The filling : avocado + kabosu citrus.

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In the blender : 1/2 avocado, 1/2 kabosu zest (grated), juice of 1/2 kabosu, 1 to 3 tbs of condensed milk or honey or syrup (amount to taste), 2 tbs of coconut cream.
Let the pie rest at least 2 hours in the fridge for setting and for developing flavors.

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On top, whipped coconut cream and ribbons of zest.

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Mmmmmm…. luscious !

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Autumn leaf daigaku imo

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大学芋 Daigaku imo, literally “the university’s potato”, is a street stall sweet. It’s certainly of Chinese origin, but theses sticky potatoes have become part of the furniture in Japan. Osaka has a famous shop that makes some special ones, dipped in crack maybe, as you can’t stop if you start eaten one. I don’t know their secret. Maybe there is none. You take good satsuma imo (Japanese sweet potato), you fry them and coat in a syrup.
And the results depends on the quality of your ingredients and how you master the process.

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Flat and small is easier, so I cut shapes of 5 mm of thickness.

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I cook them in 3 steps : steaming till they are half-cooked, then I stir-fry them at 160 degrees C till they soften. I put them aside and bring the oil at 180 degrees, to cook them a little more and get crispiness. I put on oil absorbing paper 2 minutes.

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Syrup : 1 tbs of sugar + 1 tbs of honey or mizuame (glucose jelly) + 2 tbs of water. Simmer till it starts getting thicker. Add a few drops of fragrant sesame oil. Pass the freshly fried potatoes (still hot) in this hot syrup.
Decorate with black sesame.

NB : I fry them in normal neutral frying oil, not the dark sesame oil for seasoning. It’s possible to fry in sesame oil but only if you have a different white frying sesame oil.

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They have to be soft inside crispy around. They are better if you eat them warm, just after making them.

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