Spring has arrived, and this foodie editor has been obsessed with all kinds of Japanese cuisine lately. To make some adorable desserts, I've searched for various DIY guides. Good things should be shared with fellow moms. Here are a few cute Japanese desserts for you to learn together.
What are Japanese sweets?
Japanese desserts are known for their exquisite craftsmanship. They even select ingredients and the color of the final product based on the season, which is truly very meticulous. Japanese people love sweets. When they eat something delicious, instead of saying "it's too delicious," they might say "it's so sweet." This shows their preference for the taste of sweetness.
If we were to classify them in detail, they can be roughly divided into:
(1) Namagashi (Fresh Sweets): Includes Mochi, red bean rice, steamed buns, Yokan, Neri Yōkan, Dorayaki, Momoyama, etc.
(2) Han-namagashi (Semi-fresh Sweets): Includes Karinto, Mostame, Momoyama, Nishiki Tamagoyaki, etc.
(3) Hiyashi-gashi (Dried Sweets): Includes Wheat crackers, rice crackers, Uwamaki, Shiogama, Tamagoyaki, etc.
Below are a few visually appealing little desserts that are perfect for DIYing with your baby.
Peanut Mochi
Ingredients
100g glutinous rice flour, 500ml boiling water, 80ml cold water, 4 tablespoons peanut powder, 2 tablespoons powdered sugar, 2 tablespoons oil
Steps
1. Mix cold water with the glutinous rice flour and stir until smooth. Knead the dough until it no longer sticks to your hands.
2. Shape the dough into small pieces and place them in boiling water. Once all the pieces float to the surface, remove them.
3. Lightly oil the pan to prevent sticking. Use a rolling pin to gently pound the dough until the surface is smooth to form mochi.
4. Dip your hands in warm water and pinch the mochi into appropriately sized pieces.
5. Mix peanut powder and powdered sugar together.
6. Roll the mochi in the peanut and sugar mixture.
Strawberry Daifuku
Strawberry Daifuku
Ingredients
Glutinous rice flour, red bean paste, coconut flakes, wheat starch, strawberries, white sugar, salad oil, water
Steps
1. Line a steaming bowl with plastic wrap and lightly oil it for later use.
2. Place glutinous rice flour, wheat starch, and white sugar in a container, mix evenly, and add an appropriate amount of water.
3. Adjust to form a batter.
4. Steam in a steamer for about twenty minutes until cooked.
5. Let the dough cool until warm, then remove it. Take a strawberry, wrap it with some red bean paste, and seal it.
6. Take an appropriate amount of glutinous rice dough to wrap the red bean paste, roll it in coconut flakes, and pair it with a delicious, low-calorie treat.
Dorayaki
Dorayaki
Sugar, eggs, milk, honey, flour, baking powder
Steps
1. Sift the sugar through a sieve and set aside. Place all eggs in a basin and beat with an electric mixer until frothy. Add sugar in three parts, beating until the mixture turns white and is fully whipped. Gently mix in milk or baby formula and honey.
2. Mix flour and baking powder, sift, and add to the egg mixture. Quickly fold together with a spatula (fold in left-right and up-down motions, do not stir in a circular motion to prevent gluten development). Cover with plastic wrap and let rest for half an hour.
3. Heat a flat-bottomed pan, pour in a scoop of batter (about 2 tablespoons), and cook over medium-low heat until many bubbles form on the surface. Then, flip and cook for a little longer.
4. Once the pancakes have cooled, you can sandwich them with red bean paste. The cooked pancakes have a uniform brown color on the front side and a pale yellow color on the back. Take two pancakes of similar size as a pair, spread red bean paste on the pale yellow side, and stack the two pancakes neatly to make delicious dorayaki.
Strawberry Dafu
Copper turn