A blog about cooking and baking at home.
Easy microwave daifuku mochi with a raw (egg-free and gluten free!) cookie dough filling.
Mochi, the Japanese dessert, may look complicated, but they're surprisingly easy to make. Use this recipe to make classic homemade mochi in about 30 minutes.
Easy microwave daifuku mochi with a raw (egg-free and gluten free!) cookie dough filling.
QQ Korean Moshi Bun - By Fiona Lau Ingredients: Sesame Tapioca Bread Mix 1 pack ( 250g ) 10g chia seed ( Optional ) 1 egg 5g soya sauce 90ml Fresh milk 30ml Melted butter This is one of the Sesame Tapioca Bread Mix available at most of Korea seoul mini Mart After beating the egg and the milk, add in the sesame tapioca bread mix to form a dough and Divide the dough into 30g - 40g each. But i prefer 30g mini look very cute. Use spray to spray water on the surface of the dough before you putting it in the oven... The texture is especially direct after bake. Yummy Yummy..... Method : 1. Put one egg and 90 ml of fresh milk in a mixing bowl,whisk and slowly add in 5g soya sauce and melted butter and whisk it, 2. Add in the Sesame Tapioca Bread Mix, to form a dough. Divide the dough into 40 g each. 3. Place the dough on a baking pan, use the spray to spray water on the surface of the dough before you put it in the oven. The surface of the bread will be crispy. 4. Bake it for 30 - 40 minutes at 180 degree C.
Zenzai is a sweet and comforting soup made with red adzuki beans and sugar topped with chewy toasted mochi. Make this warming winter treat from scratch at home with just 5 ingredients!
A blog about cooking and baking at home. Recipes, homemade, homecooked, homecookedmeal, Malaysian, cooking recipes, baking recipes, foodie, foodlover
A blog about cooking and baking at home. Recipes, homemade, homecooked, homecookedmeal, Malaysian, cooking recipes, baking recipes, foodie, foodlover
While looking through a fairly old cookbook, I found a recipe for Kaki Mochi Chocolate Chip Cookies, but one of the ingredients was Rice Krispies, which I didn't have on hand. I searched online and found a recipe on Foodland's website that didn't require the Rice Krispies, so I used that recipe instead, with a few adjustments. I enjoyed the cookies and the sweet and salty combination. All of my kids were a little shocked to see kaki mochi in the cookies, and although they ate the cookies, two of them said they'd rather have the cookies without the kaki mochi. Kaki Mochi Chocolate Chip Cookies Ingredients: 1 1⁄2 c flour 1 t baking soda 1⁄4 t salt 1⁄2 c butter, softened 1⁄2 c sugar 1⁄2 c brown sugar 1 egg 1 t vanilla extract 1 T shoyu 2 c kaki mochi 1 c chocolate chips Instructions: Preheat oven to 350F. Combine the flour, baking soda and salt in a medium bowl. In a separate medium bowl, cream the butter and sugars until light and fluffy. Beat in the egg, shoyu, and vanilla. Mix in the flour mixture. Stir in the kaki mochi and chocolate chips. Drop by tabelspoonful onto parchment-lined cookie sheet. Bake for about 12 minutes or until lightly browned. You can view Foodland's recipe here.
A blog about cooking and baking at home. Recipes, homemade, homecooked, homecookedmeal, Malaysian, cooking recipes, baking recipes, foodie, foodlover
Ready to make this Crochet pattern? Get this FREE pattern now - 2-in-1 FREE sanrio mochi pattern by comfy.crochet.corner #Crochet #Pattern | Learn now with Ribblr - a beginner friendly platform! Thousands of free patterns and unique quick and easy projects.
Ready to make this Crochet pattern? Get this FREE pattern now - 2-in-1 FREE sanrio mochi pattern by comfy.crochet.corner #Crochet #Pattern | Learn now with Ribblr - a beginner friendly platform! Thousands of free patterns and unique quick and easy projects.
Ready to make this Crochet pattern? Get this FREE pattern now - 2-in-1 FREE sanrio mochi pattern by comfy.crochet.corner #Crochet #Pattern | Learn now with Ribblr - a beginner friendly platform! Thousands of free patterns and unique quick and easy projects.
A blog about cooking and baking at home.
QQ Korean Moshi Bun - By Fiona Lau Ingredients: Sesame Tapioca Bread Mix 1 pack ( 250g ) 10g chia seed ( Optional ) 1 egg 5g soya sauce 90ml Fresh milk 30ml Melted butter This is one of the Sesame Tapioca Bread Mix available at most of Korea seoul mini Mart After beating the egg and the milk, add in the sesame tapioca bread mix to form a dough and Divide the dough into 30g - 40g each. But i prefer 30g mini look very cute. Use spray to spray water on the surface of the dough before you putting it in the oven... The texture is especially direct after bake. Yummy Yummy..... Method : 1. Put one egg and 90 ml of fresh milk in a mixing bowl,whisk and slowly add in 5g soya sauce and melted butter and whisk it, 2. Add in the Sesame Tapioca Bread Mix, to form a dough. Divide the dough into 40 g each. 3. Place the dough on a baking pan, use the spray to spray water on the surface of the dough before you put it in the oven. The surface of the bread will be crispy. 4. Bake it for 30 - 40 minutes at 180 degree C.
THIS, may come as a surprise to hear. Or not... judging from how you rationalize things. Well, let's just say based on the look of things on this blog, this will come either as a gasping surprise, or, as the most obvious conclusion to any. But what I'm trying to tell you, and this is a true...
Almond milk and sweet rice flour star in this dairy-free, gluten-free recipe for Hawaiian coconut mochi bars.
The other day when I was rolling out dough to make a loaf of bread . Out of nowhere, my son asked me if I’m making Black Sesame Seed Moc...
Every time before returning back to KL, I usually be swamped with days of continuous bread and cake baking to fill up the fridge bread supply for the maid (while I am away) as well as to fill up my hand carry luggage with various bakes requested by my buddies. So far I always managed to fulfill both parts until lately when I started my own blog. For me, it is indeed a time consuming hobby which leaves me not much leftover time to perform as many baking trial as I used to. I attributed it to my lacking in writing skills plus the photography, editing, baking, selecting of baking subjects and photo shoot of the finished product. Of course, I could make it easier by eliminating the photography, editing part by randomly shoot the end product with my iPhone. Then again, the reason I started baking was mainly to feed my photography interest thereby I couldn't complain much. So when I came across the Korean Sesame Tapioca Bread recipe by Mimi Bakery House, I started surfing the internet for equivalent recipes as I couldn't get hold of the required Sesame Tapioca Bread Flour Mix. In the end, I opted for Guai Shu Shu's version of the bread which he made from scratch. This is one of the easiest and least time consuming bread I have made. The bread has a crispy outer crust but chewy inside. It's like eating freshly made salty fritters 油條. The original recipe suggested to bake 40g dough but I find the bread rather small, hence, I decided to add more volume to the bread by increasing it to 60g each, plus a little bit of baking powder. Personally, I feel the bread tasted best on the day of baking. On the 2nd day, the crust would have hardened slightly, but still, received positive feedback from my buddies who wolfed down the bread in no time. I will continue hunting for the original bread flour mix recipe and make the original version one day. Korean Mochi Bread Adapted from Guai Shu Shu Ingredients 270g Glutinous Rice Flour 15g High Protein Flour / Bread Flour 1 Tsp Baking Powder 15g Milk Powder 180g UHT Milk 90g Corn Oil 30g Black Sesame Seeds 1-1/2 Tbsp Light Soya Sauce 2 Eggs 1/2 Tsp Salt Roast black sesame seeds in preheated oven at 130C degrees for 10 mins. Set Aside. In a mixing bowl, sift flour, baking powder and milk powder together. Set aside. Combine milk, oil, soya sauce and salt into pot and bring the wet ingredients to boil. Stir in the flour and powder mixture. Remove the pot away from heat and use a wooden spoon or spatula to combine by stirring the wet and dry ingredients until mixture become a loose, crumbly dough. Transfer the dough into the mixing bowl. Add in eggs and continue beating the eggs into dough mixer using a electric mixer until a smooth batter is achieved. Add in the toasted sesame seeds and continue beating the batter until well combined. Should the dough be overly sticky to handle, add in some glutinous rice flour. Transfer the dough onto a work surface sprinkled with glutinous rice flour. Divide the dough into equal parts of 60g each and shape it round. Arrange the dough onto a baking mat / pan and spray some mist of water on the surface of the bread. Bake the bread in a preheated oven at 180C degrees for 15minutes before turning the baking pan / mat and bake for further 15 mins or until golden brown. This will give the crust a crispy texture. Store any unfinished bread in a freezer or air tight container. Lightly toast the bread with bread toaster for a min or two prior to consumption. Do link back to Coco Sweet Tooth if you have used any information as published in this blog.
A blog about cooking and baking at home.
Super delicious chewy gooey nutella mochi donut holes!
Ces galettes de pommes de terre, très faciles et rapides à faire, sont inspirées du jeu Pokémon Legends.
It's time to get dusting and rolling, because we're making the chewy rice dessert known as mochi.
QQ Korean Moshi Bun - By Fiona Lau Ingredients: Sesame Tapioca Bread Mix 1 pack ( 250g ) 10g chia seed ( Optional ) 1 egg 5g soya sauce 90ml Fresh milk 30ml Melted butter This is one of the Sesame Tapioca Bread Mix available at most of Korea seoul mini Mart After beating the egg and the milk, add in the sesame tapioca bread mix to form a dough and Divide the dough into 30g - 40g each. But i prefer 30g mini look very cute. Use spray to spray water on the surface of the dough before you putting it in the oven... The texture is especially direct after bake. Yummy Yummy..... Method : 1. Put one egg and 90 ml of fresh milk in a mixing bowl,whisk and slowly add in 5g soya sauce and melted butter and whisk it, 2. Add in the Sesame Tapioca Bread Mix, to form a dough. Divide the dough into 40 g each. 3. Place the dough on a baking pan, use the spray to spray water on the surface of the dough before you put it in the oven. The surface of the bread will be crispy. 4. Bake it for 30 - 40 minutes at 180 degree C.
A blog about cooking and baking at home. Recipes, homemade, homecooked, homecookedmeal, Malaysian, cooking recipes, baking recipes, foodie, foodlover
