Strawberry Daifuku, the second challenge

There were a few things I learned from my first experiment making strawberry Daifuku.
First of all I had too much mochi and it got harder to form as it got colder. Besides that it was simply difficult to form and took too much time for each daifuku.

This is the modified version but it'll still need to be adjusted, so don't follow quite yet...
-mochi
1 cup glutenous rice flour
1/2 cup sugar
2/3 cup water
-bean paste
1 can of white bean (Lazy me! Next time I should do this properly by cooking my own bean, preferably Azuki bean )
1/4 cup white sugar

8 strawberries

-Steps
1. Canned bean has to go through a strainer. (this took some time)
2. In a pot, melt the sugar with some water at medium heat, adding the bean. Mix well.
3. Keep stirring until it reaches to the desired consistent (in this case, it could be quite dry)
4. Move to another container and place a plastic wrap to avoid drying the surface, wait to cool.
(540 ml can gave me about 1 1/2 cup of bean paste this time. I ended up using the half for 8 daifuku. The other half is in a freezer)

5. Wash and dry strawberries.
6. Make a ball with some cooled bean paste (about 1 Tbsp) and a strawberry.
7. Prepare Mochi.
8. Form each Daifuku.

----After thoughts: Over all it was good, but the skin tasted too thick. I ended up with 8 Daifuku but it could've been 10 instead. Mochi stayed warm until I finished forming, adding two more wouldn't be too much of a problem. The bean paste tasted alright, but it's not my favorite. I think I should just get some Azuki bean and prepare it by myself next time. Hopefully after the third try I will have a final recipe which is "perfect"...

Strawberry Daifuku with chestnut cream

I haven't made cupcakes lately...

Last month I had a dinner with some friends. One of them brought Strawberry Daifuku. She didn't make them but her Japanese friend did, who makes Japanese sweets for her friends as a small/private business. I don't know how much she paid for them but what a great idea. The strawberry daifuku was heavenly! It was tiny (two bites size) and delicate. It was very good. Since then I had the idea of making one by myself, but I was in Brazil for two weeks soon after that dinner, then I've been sick for a week since I came back from the trip, and finally I had some time to try.

For the filling, I was too lazy to make or even go to the China town to buy "anko" (sweet azuki bean paste). Instead I decided to use this half emptied jar of chestnut puree. White anko could taste like this when flavored, maybe? This was my impression when tasted it for the fist time. I love this cream but at the same time I don't know any better way to consume it very well. Sometimes I spread it on my toast, and the other week I used the half of jar to make a cheesecake which was very good. But I wish to know more recipes...


Ingredients:
1 1/2 cup Glutenous rice flour
1/2 cup white sugar
1 cup water
some potato starch

1 cup anko, red or white (for traditional style) but I used a sweetened chestnut puree (about 1/4 cup)
10 strawberries, washed and dried

Preparing Mochi (glutenous rice dough):
1. Mix rice flour, sugar and water in a bowl, cover it with plastic wrap, microwave for 4 minutes.
2. Take it out immediately (at this point, the middle is still liquid) then mix it well with a spoon until smooth.


3. Cover it again then microwave for another 2 minutes.
4. Mix the mochi well again. It is ready when it is slightly transparent-like color. Also taste a small piece. If it tastes "flour" or "powder-ish", it is not ready yet, try another 1 minute. (or repeat until it's ready)

5. Spread some potato starch on your hands and on a working table, then place the mochi. Roll it to form a log, then divide into 10. Sprinkle the starch whenever it is sticky.

Up to this stage, it didn't take much time, but then...

Forming Daifuku:
I find it was very hard to form a perfectly evenly round daifuku. I can't explain how to do it. There got to be some tricks. There are professional people who make their living doing this, so this probably requires some practice. There are many websites with the instruction so I will need to do some more study/practice.

Keep the strawberry daifuku refrigerated and consume within the same day, they don't keep well.

The next time when I make this, I think I will try to make my own anko or mix the chestnut puree with white anko. It is probably easier to fold if used rounder strawberries as well. The real strawberry season will come in a few months!!!

Vegan Smoothy Muffin-Strawberry Banana

A few days ago at a grocery store, there was 2 strawberry packages for $2 deal. I love strawberries. I know it is not the season but whenever I see those really cheap deals, I have to grab them and so I did. But then I forgot about them for a while in my fridge. I know I'm supposed to finish those liquidation stuffs within the same day or so. When I realized that I had them, I selected good ones for the Daifuku. Some were bruised, but still eatable.

I had one banana in my freezer. So I decided to bake some muffins. Not cupcakes? I know that making muffins is a bit more tricky but I can just mix everything with a single fork. I was too lazy to take out my electric beater...

Preheat the oven at 375 F degree. Place papers in a muffin tin. Makes 9 muffins.

Dry ingredients:
150 ml flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 tsp cinnamon
2 Tbsp brown sugar

1. Place all the dry ingredients in a bowl and mix, leave it aside.

Wet ingredients: Place the following in a measuring cup in this order,
50 ml oil (I use canola oil)
3 Tbsp maple syrup
1 banana mashed
some strawberries mashed, make the whole thing reaching at 300 ml

2. Combine the wet to the dry, do not over-mix. (Over-mixing will create heavy, rubbery, hard and flat muffins that you will not love) Fill the muffin papers to 2/3 full.
Bake for 20 minutes or until they are done.

Vegan Gluten-Free Chinese Five Spice Cupcake with Crystal Ginger Frosting

This is my first attempt baking gluten-free cupcakes. The dough turned out to be a little thick, but the cake came out of the oven beautifully. The only thing I'm concerned; the unsmooth top! I wonder, should the liquid need to be more, or is it because of the buckwheat flour again? I have baked gluten-free cakes (without buckwheat flour) before and the dough was usually more watery. I will have to readjust this for the future, but anyway, the cake is fluffy and moist, with a little chewy feeling. It is not very sweet and so the sugar could be 1/2 cup or more, instead of 1/3 cup.

*The sponge became much harder the next day. So, this is something to be adjusted for the next time, I don't know how yet...

Cupcake (makes 12):
-dry
3/4 cup rice flour
1/4 cup tapioca flour
1/4 cup buckwheat flour
2 Tbsp Arrowroot flour
2 tsp xanthan gum
1/3 cup coco
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp Chinese Five Spice
-wet
1/3 cup sugar
100 ml olive oil (a little less than 1/2 cup)
1 tsp vanilla essence
1Tbsp vinegar + rice milk = 1 1/4 cup

Direction:
preheat the oven at 350 degree.
Place papers.
1. Mix vinegar and milk, leave it aside.
2. Measure all the dry ingredients, mix well, leave it aside.
3. In a large bowl, combine sugar, oil, and vanilla. Beat well with an electric mixer.
4. Slowly introduce the milk mixture into "3". This will be very watery, but keep beating.
5. Add the flour mixture at once, beat well. There is no gluten so no worry for over-beating. The batter will be smooth.
6. Divide the batter into 12, filling about 2/3 each cup. Bake for about 20 minutes.
Frosting:
1 cup powdered sugar
2 Tbsp shortening-room temperature
2 Tbsp margarine-room temperature
roughly 6 crystal ginger (leave 2 for the topping-each cut in 6)
a few drops vanilla essence
1 to 2 Tbsp milk

Direction:
1. Mix shortening and margarine with a fork, add the powdered sugar.
2. Add vanilla. Mix well while introducing a little bit of milk at a time.
3. When it reaches at a nice creamy texture, mix in the chopped crystal ginger.
4. Decorate the cakes when cooled.

Vegan Black Sesame Cupcake with Fake Cheese Frosting with Green Tea

I love black sesame. I'm trying to find what could go well with it, though. I looked some Japanese dessert sites, and there were some with green tea, hmm, maybe they are a good match. There are other recipes with chocolate. That could be good too. I think I just have to do some experiments.


ingredients for the cupcake (makes 12):

1/3 cup black sesame (roughly ground) + flour makes 1 and 2/3 cup
1 tsp Baking Soda and Baking Powder
1/4 tsp salt
1 Tbsp Vinegar + Rice milk makes 1 and 1/4 cup
100 ml oil
1/2 cup sugar
1 tsp vanilla

direction:
preheat the oven at 350 degree.
Place papers.
1. Mix vinegar and milk, leave it aside.
2. Measure all the dry ingredients, mix well, leave it aside.
3. In a large bowl, combine sugar, oil, vanilla, beat well with an electric mixer.
4. Slowly introduce the milk mixture into "3". This will be very watery, but keep beating.
5. Add the flour mixture at once, beat quickly for about 10 seconds, scrape off the side once and then beat for another 5 seconds. The batter will be smooth.
6. Divide the batter into 12, filling about 2/3 each cup. Bake for about 18 to 20 minutes.


The cake turned out to be amazingly soft and fluffy, full of sesame flavor. I like it as it is, this doesn't really need any frosting, in my opinion. But to make it a little fancy, a thin layer of dark or white chocolate might be good...
===
The fake cheese frosting turned out to be somewhat acceptable, but not sure if I like it or not. Definitely the choice of tofu was wrong; I used the hard tofu because that was all I had. The result was too rough. And maybe the lemon should be reduced, or not used at all. I list what I did with it anyway for my own purpose, but this really needs more experiments, so please don't follow the recipe yet...

ingredients for the vegan cheese icing with green tea:
1/4 cup hard tofu
1/2 cup powder sugar
1/4 lard
1 to 2 Tbsp lemon juice (or just plain soy milk might be better)
1 tsp vanilla
1 tsp green tea/sencha (+ 1/2 tsp matcha)

direction:
Blend tofu with some lemon using a hand blender. Then in a separate bowl, with a fork, mix lard and sugar, slowy adding the tofu mixture until the right consistency.

Vegan Lime Cupcake with Coconut Lime Frosting

Last week it was getting very hot and I was giving up on the idea of baking for a while. But then, it is cooling down and I'm on vacation this week.
So I tried the recipe for slightly larger cupcakes (see previous post).

Firstly, I realized that I needed to use a larger bowl. The batter before adding flour was splashing a lot!
Then, when I was filling 12 cakes, I thought I had too much to fill in. Each was filled up to 1 cm to the edge. I wondered if it was too much or too heavy to rise properly.

The lime I had was huge, the same size to lemon. I would have prepared to use one lime to the batter and another one for the frosting. Instead, I used only one lime for both.


Ingredients for Cupcake:
1 Tbsp Vinegar + juice of 1/2 lime + milk = 1 1/4 cup

1 2/3 cup flour
3/4 tsp baking soda
1 tsp and 1/4 tsp baking powder
1/4 tsp salt
1/3 cup sugar
2/5 cup oil (or 100 ml)
1 tsp vanilla
1/2 to 1 lime zest

Baking at 350F degree was fine too. I took them out at about 17 minutes. They rose well, then went down a little.


I actually forgot to add the zest to the batter :(
so I simply used all the zest for the frosting, which I also added shredded sugared coconut and a bit of rum. I only used the lime juice instead of milk. The zest was not too much. This frosting is a little sour and refreshing.

Ingredients for Frosting:
1 Tbsp Margarin
1 Tbsp + 2 tsp coconut oil
1/2 cup confection sugar
1 to 3 Tbsp lime juice
1 tsp rum
1/2 to 1 lime Zest
1/3 cup shredded coconut with sugar

So, does the slightly larger cupcake recipe work?
Yes. It turned out to be great. I do not see much difference from others, fluffy and moist. The sugar is much reduced compared to other recipes around but it works. Still sweet but not too sweet.

Vegan Chocolate Orange Spice Cupcake

This one turned out really nice, good fluffy light body, bitter coco mixed with orange. I also added a bit of cinnamon and cayenne pepper so it is a little spicy, but subtle. The icing is flavored with a touch of cinnamon and brandy, it goes well with the chocolate cake very much.
I feel this could be less sweet, I like when chocolate has intense bitter taste. Maybe for the next time I will try reducing some sugar and see what happens....



ingredients for 12 cupcakes:

1Tbs vinegar + milk (soy, rice, almond) makes 1 cup

1 cup flour
1/3 cup cocoa powder
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon powder
1/4 cayenne pepper

1/2 cup sugar
1/3 oil (I use olive oil)
1 tsp vanilla
zest of one orange

direction:
preheat the oven at 375 degree.
Grease pan and flour, or place papers.
1. Mix vinegar and milk, leave it aside.
2. Measure all the dry ingredients, mix well, leave it aside.
3. In a large bowl, combine sugar, oil, vanilla, beat well with an electric mixer.
4. Slowly introduce the milk mixture into "3". This will be very watery, but keep beating.
5. Add the flour mixture at once, beat quickly for about 10 seconds, scrape off the side once and then beat for another 5 seconds. The batter will be smooth.
6. Divide the batter into 12, filling about 2/3 each cup. Bake for about 17 to 20 minutes.

For the icing:(I only put about 1 tsp icing on each cake, if you like LOTS of icing on, you might want to double or triple this recipe)
1 tsp margarin
2 tsp coconut oil
roughly 1/3 cup powdered sugar
2 tsp brandy
1/4 tsp cinnamon powder
1 Tbs or less soy milk to adjust

mix margarin, coconut oil and sugar well with a fork, introducing other liquid a little by little, until it is doubled in volume and fluffy .

Vegan Almond Cupcake

So, I modified the basic recipe which is for 22 cupcakes (vegan vanilla cupcake) for 12 so that it'd suit to my 12 muffins pan. I added some ground almond to give some nice nutty flavor.


Very moist and fluffy, it does not taste much almond, but has nice light crumbs. Orange blossom water in the icing adds an interesting flavor, but it could go without it too...

ingredients for 12 cupcakes:

1Tbs vinegar + milk (soy, rice, almond) makes 1 cup

1 cup flour
1/3 cup ground almond
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

1/2 cup sugar
1/3 oil (I use olive oil)
2 tsp amaretto
1 tsp vanilla

direction:
preheat the oven at 375 degree.
Grease pan and flour, or place papers.
1. Mix vinegar and milk, leave it aside.
2. Measure all the dry ingredients, mix well, leave it aside.
3. In a large bowl, combine sugar, oil, vanilla, and amaratto, beat well with an electric mixer.
4. Slowly introduce the milk mixture into "3". This will be very watery, but keep beating.
5. Add the flour mixture at once, beat quickly for about 10 seconds, scrape off the side once and then beat for another 5 seconds. The batter will be smooth.
6. Divide the batter into 12, filling about 2/3 each cup. Bake for about 17 to 20 minutes.

For the icing:
1 tsp margarin
2 to 3 tsp coconut oil
roughly 1/2 cup powdered sugar
1 tsp amaretto
1/4 tsp orange blossom water
1 to 2 Tbs soy milk to adjust

mix margarin, coconut oil and sugar well with a fork, introducing other liquid a little by little, until it is doubled in volume and fluffy .