JapanForum.com - Favorite Japanese Snacks and Desserts

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wow

food thread

haven't seen yet

melon bread??

Dunno

I'd make it but I have no melon up in here

but looks good

:cool:

Well, I'll take down the recipe. We're going to Mitsuwa, this Japanese food market mall for my birthday next month. I'll look for the melon essence there. We don't really have any reliable Japanese markets around here, and Mitsuwa is an hour away. So, I guess I'll wait to make them til then. They just look so darn yummy!!!!

LM

Quote:

Originally Posted by Thunda (Post 229080)

but looks good

It's not about how it looks but what it tastes like...

:P

Ahh! Arguing with you!

Hey where can I find Melon zest at? I looked everywhere in the store but came up empty.

ohhh I always wanted to try this!!I thought it always sounded so good! now I can make it!:pinksong:

stevia chocolate? =)

hey guys

have you heard of stevia ("the new sugar") ?

i've read that the industry ( first of all in japan) already makes chocolate with stevia..

does anybody know an online shop where i can buy it?

greets,
lore from germany.

Several days ago, I make a deal to supply stevia to a company. But, that is a cigarette factory.

I need dessert recipes. Any kind will do.:vsign:

Daifuku recipe

INGREDIENTS:
1 cup shiratama-ko (rice flour)
1/4 cup sugar
2/3 cup water
*For filling
2/3 cup water & 1 cup sugar & 1/2 cup dried anko powder
or use 1 1/4 cup premade anko
*katakuriko starch for dusting
PREPARATION:
Heat 2/3 cup of water and 1/2 cup of sugar in a pan. Add 1/4 cup of anko powder in the pan and stir well. Cool the anko filling. Make 12 small anko balls and set aside. Put water and sugar in a heat-resistant bowl and mix well. Add shiratama-ko flour in the bowl and mix well. Put the bowl in microwave and heat the dough for two minutes. Stir the dough. Heat the dough in microwave until the dough inflates. Stir the mochi quickly. Dust a flat pan with some katakuri-ko starch. Also, dust hands with some katakuri-ko. Remove the hot mochi from the bowl to the pan by hands. Dust hands with more katakuri-ko starch and divide the mochi into 12 pieces by hands. The mochi is hot and sticky, so be careful not to burn your hands. Make 12 flat and round mochi. Put a piece of anko filling on a mochi and wrap the anko by stretching mochi. Rounds the daifuku. Repeat the process to make daifuku cakes.
*Makes 12 daifuku.