Mandarin mikan daifuku mochi

DSC01055-002DSC01032-003

丸ごとみかん大福 marugoto mikan daifuku is a currently popular daifuku mochi tea sweet. It’s a cousin of the now classic ichigo daifuku.

Most *bakers* wrap the mikans with shiroan white bean paste, but I really like the anko red bean paste and mikan orange pairing.
For the recipes to make the mochi and paste refer to this post (click).

DSC07259-001

Mikan, Japanese mandarin orange. The early ones have a green skin. Now, they are becoming really sweet.

Azuki beans to prepare tsubuan sweet bean paste.

DSC05308-001

With kurozato black sugar.

DSC01054-002

Serve fresh. Then cut :

DSC01069-002

DSC01074-002

They call me ‘shoe cream’… Puff cake blues.

DSC04458-001

DSC04474-001

Les choux à la crème are probably the most successful French cake in Japan. Chou was easy to pronounce, but à la crème was too long. Everybody knew that meant cream. So the name became シュークリーム shu-kuri-mu chou cream, which is also how they say “shoe cream”.

Well we can see them everywhere from the luxury hotel tea room to the discount kombini (convenience store). They can be extraordinary, great, good, meh, abominable. The choice is huge. Some stands prepare them fresh all day.
I still find home-made fresher.

First let’s make the little choux. Then a cream at local taste including anko (azuki bean sweet paste) an ingredient borrowed from wagashi (Japanese tea sweets).

2013-06-161

Simple, 125 g of water, 25 g of oil, 80 g of flour. I included about 2 eggs, a little vanilla extract and sugar.

DSC04415-002

Baked at 200 degrees, 25 minutes.

DSC04420-001

I really love the inside still wet. So I don’t fill them, I keep the cream on the side.

DSC04432-001

I passed boiled azuki beans through a sieve to get the creamy texture, added sugar and a little brandy. That’s koshian (‘passed’ bean paste, recipe here). More about it here.

2013-06-16

The whip (here veg’) plus anko bean paste mix. It is very popular now.

DSC04447-001

Mitarashi tokk

DSC02946-001
DSC02931-001

Matcha and wagashi. Tea and cakes. That’s an informal tea ceremony with a Korean twist.
The model is mitarashi dango, skewers of mochi balls in a sweet sauce. But these are sticks…

DSC02365-001

I’ve used Korean mochi (tokk). I have no idea if that exists elsewhere than in Osaka, but you can see this version here. It’s very convenient to prepare.

DSC02859-001

Boiled them till soft (10 minutes).

DSC02920-001

Put on skewers. Passed a little sesame oil around.

DSC02928-001

Grilled the skewers.

DSC02927-001

I’ve made a sauce by melting a small block of kurozato black sugar in water, adding a little soy sauce, a pinch of hot chili and a little potato starch to thicken.

DSC02943-001

Reheated the sauce and painted the skewers with it.

DSC02940-001

Served with matcha green tea.

DSC02950-001

Baba Osaka

DSC01237-001

DSC01246-001

Today’s baba is very Japanese. The biscuit is soaked in matcha green tea, and it is topped with an anko sweet bean paste.
I had a few mini-savarin left, getting stale (see recipe here).

DSC01201-001

I soaked the babas in thick sweetened matcha (green tea for ceremony). Let overnight.

DSC01205-001

I had no azuki beans in stock, so I’ve used other red beans (taisho kintoki beans), sweetened with vanilla sugar.

DSC01217-001

That’s it. I’ve sprinkled a little more matcha and sugar on top.

DSC01254-001

The baba was fully soaked, but weirdly the color didn’t pass everywhere.

DSC01220-001

March wrap up

DSC05563-001
Veggie creamy cheesy broccoli delight

The memo about last month’s delicacies…
Of course, the season is tenderly green and full of eggs.

Tsubomina, bud veggie is a star, present in several posts.

DSC06739-001
Brioche pascale. Baking my nest for Easter.

DSC07378-001

The delicious black bean burger and its ‘Ramen burger

Also hot topics :

Steamed rice (okowa)

The dairy free : Soy milk – Sesame milk – Soy yogurt – Coconut yogurt…

Sprouty rolled cabbage

Okono-minute, the quickest ‘yaki’

Tofaye, the ultimate potato pot

For tea, season Japanese sweets :

2013-03-195

pink and white sakura mochisakura baked donutsakura waffle black sesame purin’ strawberry daifuku little eggs sakura an cream

More wagashi tea sweets.

And for desserts, Easter flying bells diffuse a scent of chocolate in the air. Some cakes that are healthy… well, not too over the top :

2013-03-27Chocolat.
Coffee sunglassesGâteau truffe aux kumquatsWhite chocolate cinnamon apple cake Raspeberry choco-carob cakeWhite chocolate Kirschtorte (no bake ‘n healthy) (bottom photo)

More chocolate sweets.

DSC06193-001

Crème de sakura (sakura an)

DSC07671-002

桜餡sakura an is the girlie version of anko, the classic sweet bean paste used to make Japanese sweets.

DSC07064-001

It is traditionally flavored with pickled sakura.

DSC03690-001

Dried daifuku mame. They are big white beans, very convenient to make Japanese sweets.

DSC07652-001

After soaking and cooking.

2013-03-232

1. Paste the beans.
2. Add color (beni koji for red) and syrup or sugar. I also add a little brandy.
3. Pass the paste through a sieve.
4. Add pickled minced sakura leaves (for strong taste) and/or flowers (for lighter taste and pink bits in the mass).
5. Let a few hours, so the paste takes the full flavor.

The pickled sakura must be rinsed and soaked, otherwise they are really too salty.

DSC07684-001

That’s the finished paste. It can be used in sweets and breads.

DSC07698-001 With the rest of paste that didn’t pass the filtering, and some leftover of anko bean paste, I made a toast.

Wagashi Saga : Japanese sweet posts and tutorials.

Recipes using sakura-an :
DSC07734-001sakura mochi
DSC08042-002double sakura waffles
DSC08359-001sakura anpan

DSC07679-001

Two tones of sakura mochi

2013-03-234DSC07734-001

A classic wagashi (tea sweet) for the season, the sakura mochi. Actually, there exist several sweets under the same name. This one is the Kansai style version.

DSC07693-001

They are simply ohagi, like those in this tutorial post. I colored some in pink. Then I placed them on pickled sakura leaves.

DSC07075-001 The leaves need to be rinsed and soaked 15 minutes.

DSC07757-001

I filled the white ones with sakura an bean paste (recipe here).

DSC07747-001

The pink ones are filled with classic anko bean paste (recipe here).

Wagashi Saga : Japanese sweet posts and tutorials.

2013-03-25
DSC07695-001