Every year different? Or 23rd September +3 days to celebrate end of summer, prepare lots of food for our deceased ones.
Steam mochi rice till soft, one is to fill red bean paste inside and wrap with kinako powder outside, another one is to wrap rice ball with red bean paste outside, make hands wet with water so it doesn’t stick, make it pretty and big ball.
Homemade cookies recipes from まきちゃん
Flour 120g・Salt a pinch・Oil (brown rice oil or any others) 3 tbsp (house spoon)・Maple syrup 3 tbsp
Mix dry ingredients, then add liquid, only few rub is fine.
*Didn’t let it sleep in fridge, come out hard because we rub too much.
*Mix the leftover with Soy milk, and turns out not that hard.
Outside layer – Flour 100g・Sugar 20g・Oil 3 tbsp・Water 2 tbsp
Inside layer – Flour 80g・Sugar 20g・Oil 3 tbsp・Soy milk 1.5 tbsp・Ginger juice 1 tsp・Black tea powder 1 tsp・Cinnamon powder pinch
Roll inside layer to a stick, and wrap with outside layer. Leave in fridge for 30min before cut to slice and bake for 15min + 5min.
寒天 (kanten) is used to make Japanese jelly.
寒天 2g : Liquid 200 – 300ml : Sugar (depends)
*200ml will make it quite hard, and with fully water will be quite smelly of 寒天, so add quite a bit of sugar
*300ml make it better then hard, I prefer 300ml hardness.
* used peach syrup:water – 80ml:120ml, not too bad
350g mashed pumpkin
Steam pumpkin, add sugar and mashed well. Boil 寒天 with water and take white stuff out after boil, around 2mins until it’s clear. Mix together with pumpkin, leave it cool before put into fridge.
With the leftover cream cheese and sour cream, I made a half of New York style Cheesecake in baking bowls.
180g Full Fat Cream Cheese
90g Full Fat Sour Cream
1 Egg White
1 Tablespoon of Lemon Juice
1 Tablespoon of Corn Starch
*Bake @130 for 1.5hr with cover (since it is small oven, will get burnt easily), keep water to the tray all the time.
Leave cream cheese to room temperature, add sugar and mix until creamy. Add smooth sour cream, mix well, then egg white, lemon juice and sifted corn starch. Go through fine sift for three times or more. Then bake.
It turns like soufflé while baking because of the water, and shrinks when it is cooled down. But Darling think it is a bit too raw and eggy. Might need to cook longer and higher temperature in the same bowl so it doesn’t get burnt on bottom.
Haven’t visit Malvika’s home for few months, while we were missing their indian food all the time =P. This time, we were treated with a new dish – Bhel Puri, an Indian snack. They bought the packed one, including puffy rice, sauce and topping, just need to cut red onion to small pieces, add puffy rice, mix sauce powder and water, add to rice and onion, finish and distribute to each bowl, then add topping. It’s spicy but acceptable, nice and hot, filling as well <3.
Then we had Saurabh’s favorite butter chicken, which was not sweet as usual shops, it was spicy. And it was the only butter chicken that Malvika like <3.
Dessert? Whipped cream with running chocolate, layer with biscuit. Refrigerate for 5 hours, serve cold. It became my dessert for the following three days. Thanks~