Let's prepare the fruit. Slice the kiwi fruit into 7mm (0.3") slices and cut them into quarter moons. Remove the membranes from the segmented orange and cut the wedges in half.
Place the kiwi and orange onto each plate. Add the sugar. Lightly toss to coat and let them sit for about 10 minutes. You can also use honey or maple syrup instead of the sugar.
We're using these popsicle molds. Spoon the blueberry yogurt into the mold. Add 2 pieces of the kiwi. Then, spoon the strawberry yogurt over it. Add 2 pieces of the orange.
Repeat this layering process, assembling the popsicle. Be sure to leave about 5mm (0.2") at the top since it will overflow when frozen.
Set a handle into each mold. Let the molds sit in the freezer overnight to firm up the popsicles thoroughly.
We're making azuki milk popsicles using small paper cups. Put 1 tablespoon of Amanatto, a type of candied azuki beans in each cup.
Add the sweetened condensed milk to the milk. Stir it evenly and then pour the mixture into the cups.
Cover each cup with a piece of aluminum foil and make a small slit in the center. Insert a popsicle stick into the slit.
The foil will help hold the sticks in place. The azuki milk popsicles will harden after about 3 hours.
The popsicles are fully frozen. Dip the molds in a bowl of water for a moment or run them under water at the sink. This will help loosen the popsicles easily.
Wiggle the popsicle free and remove it out of the mold. The colorful layers are absolutely beautiful, aren't they?
As for the paper cups, remove the aluminum foil. Make a cut along the cup with kitchen shears. Then, tear the paper to remove the azuki milk popsicle.
If the popsicle sticks aren't available, you can also use waribashi, disposable wooden chopsticks.
Alternatively, you can use seasonal fruit, for example strawberries, peaches, loquats or pineapple, in this recipe. If fresh fruit is not available, frozen fruit can also be used.
These popsicles have a relatively small amount of sugar, making them a quintessential refreshing dessert during hot summer months.
Let’s make the mango pudding. Heat the water in a pot. When small bubbles begin to form around the entire bottom surface, remove the pot.
Add the sugar and mix to dissolve. The sweetness depends on the type of mango so adjust the amount of sugar accordingly.
Add the gelatin powder and completely dissolve it. There are many types of gelatin powder so be sure to follow the instructions on the package.
Add the gelatin mixture to the bowl with the mango puree and mix. Add the heavy cream also. Combine the mixture thoroughly.
Add the lemon juice to taste. If your mango puree is very sour, you should skip the lemon juice.
Pour the mixture into 5 small cups. Chill them in the fridge for over 2 hours. If you are in a rush, place them in the freezer for 40 to 50 minutes.
Now, the mango pudding is firmed up. Spoon the lightly whipped heavy cream onto the pudding.
Slice off the mango along the flat seed and make cuts in the flesh in a grid pattern. Be sure not to cut the skin. By the way, this mango is from Miyazaki Prefecture. It is sweet and juicy but also expensive so we only used it for the topping.
Cut the mango in half lengthwise and peel off the skin. Looks so delicious!
Place the diced ripe mango onto the pudding. Finally, garnish with the mint leaves.
The type of gelatin we used is widely available in Japan and you can directly add it to hot water approximately 80 degrees Celsius. Make sure to follow the instructions for your gelatin powder.
To get the most out of the appetizing mango color, we didn’t add any milk at all and minimized the use of heavy cream.
We used a minimal amount of gelatin so it has a puru-puru, jelly-like texture.
Let's grind the coffee beans to make fresh coffee. Using a hand-cranked coffee grinder is fun and gives you a special hands-on feel!
Place the coffee into the filter in the dripper. Even out the grounds making a flat surface. The water should be about 90°C (194°F). Slowly pour just enough water in the dripper to moisten the grounds. Let it sit for 30 seconds.
Then very slowly drip the hot water over the grounds.
Continue to slowly drip the water over the grounds until you have about 250ml or 1 cup of coffee. Remove the dripper to avoid the last few drops as they can add a bitter astringent taste to the coffee.
Add the sugar to a bowl and pour the coffee over it to dissolve it thoroughly. Then, add the gelatin powder and stir it into the coffee.
Pour the mixture into a chilled square mold. Make sure to remove any surface foam or bubbles. Let it sit to cool and then chill the jelly in the fridge so it firms up.
When the jelly is firm cut it into cubes as shown. To remove it easily, warm the bottom of the container with hot water.
Place it into a bowl and then spoon the coffee jelly into individual cups. Pour a little of the whipping cream over the jelly or top with a dollop of whipped cream. Sprinkle a little cocoa powder on top and it's ready to serve!
Regular milk, evaporated milk or sweetened condensed milk can be used instead of the whipping cream.
Make sure it is well chilled. The jelly will begin to melt if it gets too hot.
The aroma of the coffee and the refreshing texture make the jelly so delicious.
Pour hot water into a bowl. Float another bowl in it to gradually melt the butter. The melted butter should be lukewarm when combined.
Beat the egg in a bowl. Be sure to bring the egg to room temperature beforehand. Add the sugar and mix thoroughly. Dissolve the sugar but be sure not to create any foam.
Add the grated lemon zest and honey. Make sure not to use zest with any waxy or chemical coating. Combine the egg mixture well.
Add the baking powder to the cake flour and stir to combine. Then, sieve the flour into a bowl. Add the flour to the egg mixture. Gradually mix it from the center to the outside. This will help to avoid any pockets of dry flour.
Add the lukewarm melted butter to the mixture a little at a time. Avoid using hot butter otherwise the baking powder will activate.
Let the batter sit at room temperature for about 30 minutes. If the room is hot, let it sit in the fridge.
We are using the aluminum foil cupcake molds for the madeleines. Thin molds easily fall or open so place in other molds to hold them steady. You can also use thick molds or a traditional madeleine pan instead.
Place the batter into each mold. If you make lots of madeleines, consider using a pastry bag to fill the molds quickly. We recommend using a kitchen scale to measure equal amounts of the batter. This will help each madeleine to brown evenly.
Preheat the oven to 180°C (356°F) and bake at 170°C (338°F) for 15 to 16 minutes.
Remove the baking sheet and place it onto a trivet. With the aluminum mold still attached, place the madeleines onto a cooling rack and let them sit to cool.
Be sure to bring the egg to room temperature before use.
If your honey is too firm, lightly microwave to help it mix with the egg mixture.
Mash the ripe banana with a balloon whisk. To help prevent it from discoloring, add the lemon juice. Toss to coat evenly.
Beat an egg in a bowl. Add the raw sugar. The raw sugar goes great with this recipe but you can substitute regular white sugar instead. Continue to mix.
Add the vanilla extract. And mix until the sugar dissolves completely.
Combine the unsalted butter and milk in a cup and gradually melt it in hot water.
Add the melted butter to the egg mixture. You can also use vegetable oil instead of the butter. Mix it evenly.
Combine the cake flour, baking powder and salt. Stir to mix. Then, sift the flour into the bowl. You can also use all purpose flour instead of the cake flour.
Distribute the mashed banana into the bowl. And coat the banana with the flour.
Mix the batter with minimal folding actions until all the flour is moistened. Make sure to avoid overmixing otherwise it will have a dense and firm texture.
Line a loaf pan with parchment paper and pour in the batter. Drop the pan on a flat surface several times to remove any air bubbles. Even out the top.
Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes. If the top browns too quickly, cover it with aluminum foil at the final stage to keep it from burning.
Remove the pan and place it onto a cooling rack. Skewer the bread with a bamboo stick and if the stick comes out clean, it is ready. Let it sit until slightly cooled.
Remove the bread from the pan. The outside is crispy and the inside is moist and fluffy. The bread is still warm and looks so delicious!
A tip to making delicious banana bread is to use an aromatic ripe banana.
Walnuts, cinnamon powder or rum can be added to taste.
The sweetness depends on the banana so adjust the amount of sugar to taste.
When storing the bread in the fridge, it is best toasted to enhance the fluffy texture.
Ikinari Dango is a local dish in Kumamoto Prefecture, Kyushu. Ikinari means ‘suddenly’ and it implies you can make the dish quickly when you have unexpected guests. The combination of the tender sweet potato and the anko creates just enough sweetness.
Ikinari Dango Recipe (Delicious Local Snack in Kumamoto)
Place the Kraft paper or bakery paper in the cardboard box wrapped with aluminum foil and distribute the coarse demerara sugar or coffee sugar crystals.
Lightly beat the eggs in a bowl with a hand mixer at a low speed. Add the sugar and mix.
Float the bowl in hot water and gradually heat the egg. When it begins to slightly warm up, remove the bowl and continue mixing. Turn off the burner and heat a glass of water.
Beat the egg at high speed for about 8 minutes until the color turns white, and it reaches a soft peak stage. When you lift the mixer, the rippling pattern should remain on the surface as you see here.
Dilute the honey with the heated water. Add it to the beaten egg and mix with the hand mixer for 1 more minute at high speed. Switch to low speed and mix for about another minute until it has a fine, glossy texture.
Distribute the bread flour onto the egg mixture. At medium speed, whip the mixture for about 2 minutes until it has a smooth texture again.
Drop the bowl a few times to break any air bubbles. Then, pour the batter into the square mold. Slash the batter with a spatula to remove any air bubbles.
Place the batter into a preheated conventional oven. For the first 15 minutes, bake at 170°C (340°F). Then, reduce the heat to 160°C (320°F) and bake it for about 50 more minutes. The baking temperature and time depend on the type of your oven, so adjust them accordingly.
Pierce the castella with a bamboo stick. If the stick is slightly moist, it is ready. When the stick is dry and clean, the castella has lost its moist texture. The moist texture is essential for delicious castella so avoid over-baking.
Remove the mold and drop it on the counter a few times to prevent the castella from shrinking. Place a tray covered with plastic wrap on top. Then, flip it over.
Before placing the tray onto the castella, we recommend making a cut along the corners of the Kraft paper and folding the edges outward. This will help avoid damaging the surface of the castella. Now, remove the mold.
Wrap it with 2 layers of plastic wrap crosswise, completely covering the castella. Let it sit to cool and then store the castella in the fridge for one whole day. This will make it moist and even more delicious.
Let’s serve the castella. Carefully remove the Kraft paper and slice off the edges. For each cut, wipe the knife with a dampened towel to help make a clean cut.
Cut the castella in half. Then, slice it into 3cm (1.2") pieces. Arrange the pieces onto a plate.
We will show you how to make the homemade mold for castella. This is the Kraft paper with 4 slits.
The cardboard box is wrapped with aluminum foil.
To wrap the box, carefully cover it with a long strip of aluminum foil.
Then, cover it with another aluminum strip crosswise. If you don’t have a square cake pan, try making it as shown.
All-purpose flour or cake flour can be also used but we recommend using bread flour to help create a moist and kind of gooey texture.
You can keep the castella in the fridge for 1 week or store it in the freezer for up to 1 month.
Castella goes great with green tea, coffee or black tea and it is a perfect gift for special occasions.
First, make a space in the center of the sticky rice flour and add the sugar to the spot. Pour in about half of the water and dissolve the sugar.
Mix in the flour from the center to the outside while gradually pouring in the rest of the water. If the dough is too soft or too firm, it’ll be difficult to wrap the filling so add the water a little at a time. Mix until all the flour is moistened.
Rub your hands with a small amount of sesame oil and remove the dough. Roll it into a cylindrical shape. And cut the dough into 5 equal pieces. Shape each piece into a ball.
Press the center of each dough ball, making an indention. Enlarge the hole until the anko ball fits.
Add the anko, sweet bean paste and spread the dough around it.
Make sure that the dough has an even thickness and shape it into a ball. Repeat the process for the rest of the anko balls.
Slightly dampen each dango. And coat it with sesame seeds.
Gently press the dango and the sesame seeds together. If the dough is relatively soft, wetting might not be necessary. Repeat the process and you’ll have 5 goma dango.
Let’s deep-fry the dango. Heat the oil to 140~150 °C (284~302°F) and place the dango into a pot. With kitchen chopsticks, rotate the balls while cooking. This will help the dango to rise evenly, giving them a round shape and even color.
Treat the goma dango gently like your first date so the sesame coating does not fall off. Cook the dango for a total of 4 to 5 minutes and then turn the heat to hight.
A tip to making crispy goma dango is to deep-fry at relatively low temperature and then bring up the heat at the end. If the oil temperature is too high, the sesame seeds will burn before the dough cooks.
When the surface is deliciously browned, they are ready. Remove and drain the excess oil.
The anko mixed with walnuts or ground sesame seeds is also delicious so you should definitely try it out.
You can also use pumpkin or sweet potato paste instead of the bean paste.
The freshly-made gooey dango are delicious but the sweet bean paste inside is piping hot so be careful not to burn your tongue.
We are making moist and fluffy Chiffon Cake. Enjoy it along with whipped cream or custard cream. They will go great with this cake. You’ll be able to make many different versions so it’ll be fun to master this basic recipe.
Beat the 5 egg yolks in a bowl. Add the sugar and dissolve it completely. Add the vegetable oil and mix. Then, add the milk and combine the mixture well.
Combine the cake flour and baking powder and sieve it one time beforehand. Sieve the flour once more into the bowl of the egg mixture.
With a balloon whisk, mix in the flour. Avoid any pockets of dry flour and give the batter a smooth texture.
Let’s make the meringue. Lightly beat the 6 egg whites in a bowl. Add one third of the sugar. Continue to beat and add another third. Then, add the rest of the sugar. The egg white should begin to have a glossy texture.
When the meringue is created, slow down the hand mixer and break the relatively large bubbles into foam. Beat the meringue until it reaches a stiff peak stage.
Add one third of the meringue to the batter. And thoroughly fold in. This will make the batter slightly soft and help to combine the rest of the meringue.
Add the rest of the meringue. And quickly fold in the batter again but avoid breaking the foam to create a light and fluffy cake.
Now, the batter is ready. Pour the batter into the angel food cake pan. Avoid coating the pan with butter or any oil. If the pan and the cake are not firmly attached together, the cake is less likely to hold its height.
Mix the batter with bamboo sticks to remove any pockets of air inside otherwise they will puff up and create hollows in the cake. Additionally, drop the cake pan onto a flat surface several times to remove the remaining air.
Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes.
Remove the cake pan from the oven. Flip the cake over and place it onto a cooling rack. Chiffon cake is a relatively tall cake so cool it upside down to keep it from shrinking due to the weight.
The chiffon cake is completely cooled. Insert an icing spatula between the cake and the pan. Slide the spatula along the edge. Likewise, using a small icing spatula, detach the cake from the center of the pan.
Flip the cake pan over and gently remove the side of the pan
Run the spatula along the bottom. Flip it over again and carefully remove the bottom of the pan.
Place the whole chiffon cake onto a plate.
Cut a piece of cake. And place it onto a plate along with the blueberries and whipped cream. Finally, sprinkle on the icing sugar.
Two tips to making chiffon cake successfully are creating the perfect meringue with a stiff consistency and removing any pockets of air in the batter.
Oven safe paper angel food cake pans are also available. If you don’t have a large angel food cake pan, use the paper pans or muffin cups instead.