What felt like a month away, turned into a year. But I'm back to share some more eats! You'll see the latest updates on Instagram; whether it be a nice plate of breakfast, a new video I'm working on or an occasional story.
Many many years ago, there was a 14-year-old girl that didn't own a microwave. She attempted to make mochi using the steam method and failed miserably. Fast forward in time, she got a microwave! She educated herself on how to make these seemingly complex little things, and to her delight, they turned out so nicely she may never buy strawberry mochi from places like Little Tokyo again (not that she ever did).
Sharing with you my first attempt at making these delicious little confections, ichigo daifuku.
Strawberry Daifuku Recipe
6 medium-size strawberries
150g sweet red bean paste (anko)
100g glutinous rice flour (shiratamako/mochiko)
Corn or potato starch for dusting
-- Brief instructions:
Chop off the green leaves of each strawberry, then wrap each strawberry with enough anko to cover most of the strawberry. Place on a tray and temporarily leave it in the freezer while you make the mochi.
In a microwavable bowl, stir together glutinous rice flour & sugar. Slowly add water, mix as you do until consistency resembles heavy cream. Lightly cover with plastic wrap.
Microwave bowl for 1 minute. Take it out, stir.
Microwave for another minute. Take out, stir.
Microwave for last 30 seconds. Take out, dump onto starch dusted surface.
Dust your hands, dust your knife and divide mochi into 6 parts. Stretch each into rounds and place a anko-wrapped strawberry head first into the center of the round. Envelop the strawberry with mochi and pinch to seal the bottom.
Keep daifuku dusted with starch to prevent sticking and mold with your hands to configure a nice round shape. Slice in half, and enjoy!
Welcome to the follow up blog post of my four-minute How to Bake Lemon Poppy Seed Muffins video! Here you will find the ingredients (with conversions) and instructions on how to make these classic and delicious, lemony-flavored muffins.
113g butter, room temp.
2 large eggs
zest of one lemon
5ml vanilla extract
360g Greek yogurt (non-fat is okay)
15g poppy seeds
300g all purpose flour
5g baking powder
3g baking soda
30g fresh lemon juice
60g confectioner's sugar, sifted
A - Cream together butter, oil and sugar. Add in large eggs one at a time, mixing in between. Toss in lemon zest and vanilla extract anytime you want, then add in half the Greek yogurt, mix, and add in the other half and mix till fully incorporated.
B -In a separate bowl, have poppy seeds, flour, salt, baking powder and baking soda ready. Fold in half of the dry mixture at a time until batter is evenly mixed.
Preheat oven to 375ºF (190ºC). Line muffin tin with paper liners, coat with nonstick spray or coat with oil & flour dusting. Scoop in muffin batter into the muffin tin, then put it in the oven for 15-20 minutes until lightly golden. C - Stir together fresh lemon juice and sifted confectioner's sugar until it forms a glaze. Pour or dip each muffin with glaze, then let it cool & crust. Eat them whenever you want~
1/2 cup butter (1 stick), room temp.
1/4 cup oil
9/10 cup sugar
2 large eggs
zest of one lemon
1 tsp. vanilla extract
1 1/2 cups Greek yogurt (non-fat is okay)
2 tbsp. poppy seeds
2 1/3 cup all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
(C) Glaze *opt.
2 tbsp. fresh lemon juice
1/2 cup confectioner's sugar, sifted
I think Smudgies are the reason I've never left an overripe banana rot for the past 4 years. They're just so incredibly simple and easy to make, check out my Youtube video for a quick How-to demonstration!
Smush bananas on a cutting board with a fork. Transfer it into a bowl then mix in the peanut butter. Lay aluminum foil on a flat surface (I used a baking sheet) and dollap the peanut-banana mixture onto halved graham crackers. Sandwich the mixture with another graham cracker on top, stick it in the freezer for at least 3 hours (till overnight, days, however long) and enjoy! Your healthy & delicious new snack is now ready.