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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Sesame jewels. The Chinatown treat home-made.


Let’s continue with the Chinese festivities for Lunar New Year, click here for many ideas).
Now, 芝麻球 , zhimaqiu, pearls with sesame. Hot, golden, crispy, and the inside sweet and melting. Everybody buys them it seems. But they are really quick and simple to make. Also you will know what they are made of.

The inside is boiled azuki beans mixed with sugar (here kurozato black sugar), mashed with a fork.
The dough is made of mochiko, and you can also use shiratamako, both are processed glutinous rice flour. You really need this ingredient, or an equivalent, and not ordinary rice floor. (read here about these rice flours)
Add enough lukewarm water to obtain a sort of playdo.

Then shape the balls and roll them in sesame seeds.

Then fry about 5~8 minutes in oil at about 160 degrees Celsius.

Freshly made. They have to be served hot.
They are not as perfectly round as those you buy, but you’d solve that as doing like they do at the stalls : taking them out of the freezer into the oil. They hold their shape… I don’t think that’s necessary.

So you have a crispy thin crust around, soft white dough and creamy filling.

Enjoy with jasmine tea.

Daikon mochi, the lucky white carrot cake

That’s not a dessert of course, but the dim sum classic. Turnip cake, radish cake and I spare you the Chinese names, mostly because I’m unable of typing them. In Japan, it’s called daikon mochi. It’s actually made of daikon radish, even in China. But usually not of mochi (sticky rice), but plain rice flour.

So, shred 2 cups of daikon radish. Add 1/2 cup of water, cook a little till daikon gets a little tender.

Add rice flour. I use 上新粉 (joshinko), a processed Japanese flour. Add as much as you can to make a solid dough, still stick.

Flavoring : I fried onion, garlic and some red chili. Cut negi leek greens. Plus salt, pepper and a pinch of nutmeg.

Steam the mix till it changes of color to slightly yellow and slightly transparent. I put it about 40 min, in the rice-cooker with some water under the bowl.
Then if you’re a perfectionist, you let it chill, then place in the freezer 1/2 hour to harden and you can slice it perfectly when it’s half-frozen.

Yes, I made the casual version, I took the paste still soft with a spoon and stir-fried both sides. Serve with hot chili sauce and sesame oil as a dip. And Chinese tea.

Steamed rice pudding and burnt kabocha.

A November meal. Well, some days nothing seems to work… but at the end, you can arrange it all.

I wanted to make those fluffy streamed rice bread. Due to a problem of flour or baking powder, or both, they never raised. I got whitish puddings. SoI’ve refried them with minced onions and they took that golden colors.

It’s the texture, more like a pancake. That was good with misozuke tamago the miso cured eggs (see here).

The grilled kabocha looks a bit scorched. But that’s nothing as inside…

…it’s perfect.

Another side :taisho kintoki red beans with gochujang. Plus a white cabbage walnut salad. Then season fruits.

Pon de rin, donut like a ring of pearls, baked version

A ring of ball cakes, sweetened with kurozato black sugar.

The fast-food Mr Donut sells those pon de rin. The mean is “pon” like pao de queijo, shaped in ring… and donutifried, of course.

The dough was nearly the same as :

pao de queijo (click here)

But I used 1/3 of cheese and added kurozato (black sugar).

I formed the rings on baking paper. Painted oil all around. Baked 20 minutes. Passing oil 2 or 3 times during that time.

With confectioner’s sugar and cinnamon.

Pão de queijo, draft


I tried to make pão de queijo the Japan…er, I mean Brazilian cheese ball cakes. Yes, we find them in bakeries here in Japan, in some modified version. Without cheese, or it’s tasteless invisible-to-tastebud cheese.

Cheese, egg and shiratamako. I had that Greek cheese, very strong. I should have used tapioca flour, for Brazilian version. I’ve read those we had here were made of a rice flour like shiratamako (that is processed, like dried mochi).
But but… I started and found I had not enough of this. So I’ve added potato starch.
So roughly :
A : 50 g egg + 3 tbs water + 50 g shiratamako + 50 g potato starch
B : 4 tbs grated cheese

I mixed well the ingredients of A. Then added the cheese.

Formed balls. 2 with black sesame. 2 with chives.

Baked 25 minutes.

The taste is great, the best I’ve eaten. But they should be softer, like French gougere. They are too much like cake.

I killed my first tiger… crunch.

Tiger bread ! Roooaaaar !!!!

That’s milk bread covered with that cracked crusty topping called Dutch crunch.

Sara and Erica of Baking JDs were our March 2012 Daring Baker hostesses! Sara & Erica challenged us to make Dutch Crunch bread, a delicious sandwich bread with a unique, crunchy topping. Sara and Erica also challenged us to create a one of a kind sandwich with our bread!

That was not an easy challenge for me… I had many failures (for the topping, not the bread). In the following days I will post about :
 black rice bread
 Arlequin sandwich

A roll with a layer of raw Dutch crunch.
Long story short : the “rice flours” we can buy easily in Japan (mochiko, joshinko, rice bread flour…) don’t work. The other starches don’t work and making your own rice flour…is not easy.

So I made with 2/3 of rice milled in my “stone” coffee mill plus 1/3 of mochiko (sticky rice flour to make mochi). And I followed the recipe in the bottom, adding yeast, sugar, salt and powdered malt extract.

Recipe from the challenge. Source.

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).

Ingredients

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
½ teaspoon (2½ ml) (3 gm) salt
1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Directions:

1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.

2. Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
3. Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

You see the corner ? The yellow tail ? Yes, it’s cheese !

PLUS PLUS PLUS….

(torayaki) tiger pancakes

melon pan (sweet bread with a sweet cookie crunch)