Delicately sweet and chewy like rice cakes on the inside, these matcha mochi cookies are easy to make and very hard to resist!

What are Matcha Mochi Cookies?

These delicious cookies are made with two types of rice flour which give them a crisp exterior and the soft, chewy, stretchy interior texture of mochi (my fave!) – and are flavored with Japanese green tea.

What is Matcha?

Matcha is specially grown, cultivated and processed green tea leaves that are ground into a fine powder. First harvest matcha has a bright green color – and a subtle nutty, almost grassy flavor which is complimented by natural sweetness around the edges.

There are two main types of matcha.

• Ceremonial Grade Matcha: This is shade grown, first harvest matcha comprised of tender, young green tea leaves. This is typically considered pure green tea. It is the tea you’d drink on its own – or use in matcha lattes.
• Culinary Grade Matcha: This is simply a grade of matcha used for baking and cooking. When using this grade, I try to find premium culinary grade matcha for the best flavor.

Matcha is considered a superfood – and is loaded with antioxidants. Learn more about matcha in this post.

Matcha Cookies Ingredients

• Silken Tofu: This is the softest of all types of tofu and mashes easily. Incidentally, silken tofu is also the main source of moisture in these Japanese green tea cookies, aside from water.
• Shiratamako Flour This is glutinous rice flour. It’s made from mochigome (AKA: glutinous short grain Japanese rice). This flour gives mochi it’s trademark chewy texture. You’ll also use shiratamako flour in Japanese desserts like mitarashi dango.
• Joshinko Flour: This rice flour is made from uruchimai rice (this is the short grain Japanese rice most commonly served with meals). It’s chewy, but less sticky than mochigome. I find that using a combination of these two rice flours gives these matcha cookies the perfect texture. Grab joshinko flour on Amazon.
• Matcha Powder: This green tea powder introduces a natural nutty, grassy sweetness which gives the cookies an overall complex flavor profile. Use premium grade matcha powder if you can!
• Sugar: Feel free to use brown sugar or granulated sugar. Just keep in mind: if you’re making truly vegan matcha cookies, you’ll want to avoid using granulated sugar as bone char is used in the refining process.
• Salt: A pinch of salt is a common cookie ingredient. It balances out the sweetness. Use kosher salt if you have it handy – as table salt can actually be a little too salty.
• Vegetable Oil: Use a neutral oil – like vegetable oil or grapeseed oil. Unfortunately olive oil has too much natural flavor and using it will detract from the subtle perfection the sugar and matcha powder deliver.
• Water: You only need 1/4 cup of H2O to make this matcha cookie recipe.

It may seem strange to make cookies without typical ingredients like all purpose flour, baking powder, egg yolks, butter, baking soda and vanilla extract. But trust me, this recipe works!

How to Make Matcha Cookies (Instructions)

1. Gather all of your cooking tools and ingredients.
2. Preheat your oven to 350°F – and arrange it so one of your oven racks sits in the middle.
3. Line a baking sheet with parchment paper or non-stick foil and set it aside.
4. Then mash your silken tofu in a bowl and set that aside as well.
5. Next, place the shiratamako and joshinko flour in a large mixing bowl. Stir in the matcha powder, sugar and salt.
6. Add the mashed tofu, oil and water into the bowl with your dry ingredients – and stir until everything is well combined.
7. Use your hands to kneed the dough for a few minutes until it softens. You’re looking for the typical consistency of cookie dough here.
8. Then scoop out about 2 tablespoons of the dough and roll it into a ball. Shape that cookie dough ball into a thick, round cookie about 2 /12 inches in diameter (no need to go super flat here!) and place it on your baking sheet. Repeat this step until all of the dough has been used.
9. Bake the green tea cookies in the middle rack of your oven for 27 to 30 minutes – until the top is dry and a little crispy, and the bottom of the cookies is a medium brown. Then turn your oven off and leave the cookies inside for an additional 5 minutes so the exterior crisps up a bit more.
10. Finally, transfer the cookies to a cooling rack for 20 to 30 minutes, or until they reach room temperature. Serve and enjoy!

Flavor and Texture

The taste is delicately sweet and nutty. There’s a hint of vegetal grassiness from the matcha powder. This matcha cookies recipe is the prime example of a dessert that isn’t cloyingly sweet, but still scratches the itch we feel for a sweet treat after a meal.

But the texture is just as much of a draw as the flavor.

• The exterior is crisp – quickly giving way to a soft, chewy and somewhat elastic interior.
• It’s a similar interplay of textures you might get from a good French macaron, but slightly more exaggerated.

And Check Out These Other Delicious and Easy Matcha Recipes

Matcha Ice Cream – 抹茶アイスクリーム レシピ

Matcha Blueberry Roll Cake (ロールケーキ)

Strawberry Banana Smoothie (with Matcha)

Matcha And Dark Chocolate Bread Pudding

Where to Buy Matcha

Japanese matcha has become much easier to find in the West recent years. You can easily track it down at many Asian grocery stores, shops like Whole Foods and Wegmens and on Amazon.

Or you can order some of the really good stuff from tea specialty shops like the folks at Tea Master in LA. Most of the matcha they carry is cultivated in Yame, Japan (which is incidentally where my mom comes from).

But wherever you do your shopping, grab first harvest premium or ceremonial grade matcha if you can! You’ll taste the difference.

How to Store Leftover Cookies

These cookies taste best on the day of baking. Store any leftover cookies inside an airtight container or food storage bag for up to 2 to 3 days max. But don’t be surprised if you eat the entire batch long before then!

Lining up the leftover cookies between layers of parchment paper will keep them from sticking together.

Have you tried this chewy matcha mochi cookies recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Matcha Mochi Cookies

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Delicately sweet and chewy like rice cakes on the inside, these matcha mochi cookies are hard to resist!

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 18 to 22 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units USM

• 10 oz silken tofu, drained
• 1 3/4 cup shiratamako flour
• 3/4 cup joshinko flour
• 2 1/2 tablespoons matcha (premium grade, preferably)
• 1 cup brown sugar or granulated sugar
• Pinch of salt
• 6 tablespoons vegetable or grapeseed oil
• 1/4 cup water

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Instructions

1. Preheat the oven to 350ºF.
2. Line a baking sheet with parchment paper or non-stick foil. Set aside.
3. Mash the silken tofu in a bowl and set aside.
4. Place the shiratamako and joshinko flour in a separate bowl.
5. Stir in the matcha powder, sugar, and salt.
6. Add the tofu, oil, and water, and stir until the ingredients are combined.
7. Using your hands, knead the dough for a few minutes until it becomes softer, like the consistency of cookie dough.
8. Scoop about 2 tablespoons of the dough and roll it into a ball. Shape it into a round cookie about 2 1/2 inches in diameter and place it on the baking sheet. Repeat this step until all the dough has been used.
9. Bake in the middle rack of the oven for 27 to 30 minutes, until the top is dry and a little crispy, and the bottom part of the cookies is medium brown. Turn the oven off and leave the cookies in the oven for an additional 5 minutes to give them a crispier texture.
10. Transfer the cookies to a cooling rack for 20 to 30 minutes, or until they reach room temperature.

Notes

The inside of the cookie should be chewy like mochi.

It’s best to enjoy them the day of as they have the perfect mixture of dry and slightly crispy exterior and chewy interior. The next day they will still be good but will no longer be crispy.

I recommend refrigerating them in an airtight storage container to prevent as little moisture as possible from coming in contact with the cookies.

Nutrition

• Serving Size: 1 cookie
• Calories: 196
• Sugar: 9.8g
• Sodium: 3.8mg
• Fat: 6.5g
• Saturated Fat: 3.4g
• Unsaturated Fat: 0.6g
• Trans Fat: 0g
• Carbohydrates: 22.1g
• Fiber: 0.6g
• Protein: 4.6g
• Cholesterol: 9.4mg

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Matcha Mochi Cookies
Pickled Plum.

Move over pumpkin pie, it’s time to get cozy with some hot chocolate bombs! These fun and decadent cocoa treats are the perfect way to get your chocolate fix and are a sure way to impress family and friends during your next celebration or holiday meal. They are easy to make and kids absolutely love them! Keep reading for the recipe.

What Are Hot Chocolate Bombs (Hot Cocoa Bombs)?

Hot chocolate bombs, also called hot cocoa bombs, are shiny hollow chocolate balls filled with hot cocoa powder, marshmallows, sugar sprinkles, and other sweet cookie and cake decorations. They have become a popular sweet treat served in cafes and coffees shops during the holiday season. They can also be found in high end department stores and other chain retailers.

How To Use Hot Chocolate Bombs

Chocolate bombs are used to make, well, hot chocolate!

All you need to do is place one hot chocolate ball in a mug and pour hot milk over it. The milk will melt the chocolate and other ingredients inside the bomb to create a cup of hot chocolate that’s more rich and decadent than your classic cup of hot cocoa. It’s the most delicious cup of hot chocolate I have personally tasted and the sweetness can be adjusted based on the ingredients used.

Hot Chocolate Bombs Ingredients

The list of ingredients is very short but you must also have a few kitchen tools to be able to make them.

Equipment

To make hot chocolate bombs you will need:

• Glass bowl: You will need a medium size microwave-safe bowl to melt the chocolate. We won’t be using the double boiler method for this recipe.
• Round chocolate mold: Look for half sphere silicon molds like the one in the images below. Make sure that the molds you are using are very flexible as you will be popping the delicate chocolate half spheres out of their cavities.
• Pastry brush: A pastry brush or basting brush is needed to brush the melted chocolate inside each mold shell.
• Piping bag: Using a piping bag is optional but recommended if you are planning on decorating your cocoa bombs.
• Latex gloves: Using latex gloves keeps fingerprints at bay. They are optional but do help to keep the hot cocoa bombs looking shiny and smooth.

Ingredients

• Chocolate: I am using semi sweet candy-melts but I encourage you to use the type of chocolate you like to eat (dark chocolate, milk chocolate). It can even be white chocolate if you like to drink white hot chocolate!
• Hot cocoa mix (hot chocolate mix): I love 365 by Whole Foods hot cocoa rich chocolate organic powder because of its deep and rich cocoa flavor. It’s sweet but not as sweet as other commercial brands. But feel free to use whatever brand you like to drink.
• Mini marshmallows: Since regular size marshmallows are too big to fit into the cavities, we are using the mini version.
• Milk: You can use whole milk, regular milk, low fat milk, any milk you like! Or go with a dairy-free option such as unsweetened oat milk.
• Decorations: This is the fun part of the recipe! Add any type of decorations you like to to your chocolate balls. Use whatever you already have in your pantry or visit the baking aisle at your local grocery store, or somewhere like Target, to find festive and colorful sprinkles. For a winter look and taste, I recommend using crumbled peppermint bark as a topping.

Are Hot Cocoa Bombs Better with Water or Milk?

It depends on how you like your hot chocolate to be. Milk, or a mixture of milk and water, is the traditional way to serve a hot cup of cocoa. So, if you are looking to keep it as authentic as possible, use milk.

Using only water will make the drink less creamy and rich. If you are avoiding dairy, I recommend using unsweetened oat milk as it’s very close to milk in flavor, as opposed to almond milk or soy milk, which tend to affect the overall taste of the drink.

What Size Mold Do I Need To Make Hot Chocolate Bombs?

Here are the specs of the mold I am using:

One mold comes with six cavities and is 19.5 centimeters (7.68 inches) in length and 13.3 centimeters (5.24 inches) in width. Each cavity is 5 centimeters (2.04 inches) in diameter, so you need two molds to make six chocolate balls. You can purchase it here through Amazon, they are sold in pairs so you only need to place one order.

What Kind of Chocolate Should I Use?

As I previously mentioned, you can technically use any type of chocolate as long as it’s pure. What I mean by “pure” is that it shouldn’t contain any nuts or be filled with ingredients like caramel or fudge. A simple all chocolate candy bar like Hershey’s Milk Chocolate bar will do the trick. You can also use chocolate chips or candy-melts, which are easy-to-melt chocolate wafers (these are the ones I am using).

How To Make Hot Chocolate Bombs

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your kitchen equipment and ingredients.
2. Place the chocolate in a microwave-safe bowl and microwave until it’s melted. You will do this in 30-second intervals first, followed by 15-second intervals.
3. Add a little chocolate to each cavity and use the pastry brush to spread the chocolate.
4. Put the molds in the freezer until the chocolate has set.
5. Add a second layer of chocolate to the cavities – do this one cavity at a time this time since the chocolate will set faster.
6. Return the molds to the freezer for a few minutes until the chocolate has completely set.
7. Fill half of the chocolate spheres with equal amounts of hot chocolate mix and mini marshmallows.
8. Gently pop the empty chocolate spheres out of their cavities and leave them there.
9. Reheat the leftover chocolate and pipe some along the seam of each semi spheres filled with cocoa powder and marshmallows (there should be six).
10. Top them with the empty chocolate semi spheres to create chocolate balls. Add more chocolate to the seam if needed to perfectly seal each ball. Let them set completely before decorating.
11. Decorate them with your favorite sprinkles, a drizzle of chocolate, etc…
12. When it’s time to serve them, heat some milk until very hot. Place a chocolate bomb in a mug and top with 1 cup of milk. Do the same for the remaining 5 chocolate balls. Enjoy!

I Don’t Feel Like Making Them From Scratch. Where Can I Buy Them?

Hot chocolate bombs have become so popular that they are fairly easy to find. You can find basic ones at retail store chains such as Target and Walmart, or shop at Neiman Marcus and William Sonoma for some that are more unique and intricate (and more expensive).

Making hot chocolate spheres at home is inexpensive and I find that they also taste better. They also make a wonderful gift that everyone is sure to love.

How To Store Hot Cocoa Bombs

You can make hot chocolate bombs days before serving them. And as long as they are stored properly, they will look just as beautiful as the day they were decorated.

Hot cocoa bombs should be stored in a dark, cool, and dry place. The easiest way to ensure they will retain their shape is to put them in the fridge in a storage bag or an airtight container. You can leave them in your pantry or on your kitchen counter so long as there is no access to direct sunlight or warm temperature.

Sun + heat + chocolate = melt. You know that already

How Long Do They Last?

If they are properly stored in the fridge, these hot chocolate balls should last for months.

However, just like with all chocolate, they will lose moisture the longer they go uneaten, and will start to look old. Because of that I would recommend eating them within a month for the best taste.

Other Delicious Festive Recipes You Might Like

French Stuffed Baked Apples

Norwegian Porridge (Risgrøt)

Chocolate Peppermint Bark (Video)

Japanese Christmas cupcakes

Did you try this hot chocolate bombs recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Hot Chocolate Bombs

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Serve these delicious chocolate bombs with a hot cup of milk and watch them melt. Enjoy the most decadent cup of cocoa you’ve ever tasted!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: none
• Total Time: prep + passive time: 1 hour
• Yield: 6 hot chocolate bombs
• Category: Dessert
• Method: N/A
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM

Equipment

• Medium microwave safe glass bowl
• Round chocolate mold (half spheres)
• Pastry brush
• Piping bag (optional, for decorating)
• Latex gloves (optional but good for avoiding fingerprints on the chocolate balls)

Ingredients

• 10 ounces (about 283g) melting chocolate or semi-sweet chocolate chips or bars of your choice
• 6 tablespoons chocolate milk (hot cocoa) powder
• 1/2 cup mini marshmallows
• 6 cups milk or unsweetened oat milk
• Decorations such as cake sprinkles, white chocolate drizzle, etc… I used white chocolate, gold sprinkles, and color sprinkles

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Instructions

1. Chop the chocolate and place it in the glass bowl.
2. Microwave the chocolate at 50% for 30 seconds. Stir and microwave again at 50% for 30 seconds. Stir and microwave for 15 seconds. Keep repeating in 15-second intervals until most of the chocolate has melted. Be careful not to overcook the chocolate. If only a few pieces haven’t melted, take the bowl out and keep stirring until they eventually melt.
3. Spoon about 2 ½ teaspoons to each cavity of the mold and use a pastry brush to spread the chocolate evenly, until the entire surface of each cavity is covered. Going a little over the edges is okay.
4. Put the mold in the freezer for 5 to 10 minutes, until the chocolate has set.
5. Take the mold out of the freezer and add 1 teaspoon of tempered chocolate to each cavity, brushing all the way up to the side and slightly over the edges. Do this one at a time! This is to prevent the chocolate from setting too quickly.
6. Freeze again for 5 to 10 minutes, until the chocolate has set.
7. Take the mold out of the freezer and fill half of the chocolate half spheres with equal amounts of mini marshmallows and hot cocoa powder
8. Gently push the empty chocolate half spheres out of their cavities and leave them on top of the mold.
9. Reheat the remaining chocolate in the microwave at 50% power, for 15 seconds. Stir and repeat until the chocolate has melted. Again, be careful not to over microwave it. The remaining few lumps will eventually melt when you stir the chocolate.
10. Put on your latex gloves and transfer the chocolate to a piping bag. Cut a small opening and pipe along the edges of the half spheres containing the marshmallows and cocoa powder.
11. Take the empty chocolate half spheres and place them on top of the marshmallow and cocoa mix filled cavities, gently pressing them so they can seal with the melted chocolate. You should have 6 perfect chocolate balls.
    At this point, while the melted chocolate seam is still a little soft, you can add sprinkles to cover the seam or gently smooth out the edges by running your finger across the seam, or just leave it the way it is. .
    Let the chocolate bombs fully cool and set.
12. Decorate your chocolate bombs with cake sprinkles or however you like to serve them. I personally melted some white chocolate that I piped over each choco bomb, in a crisscross design, and topped with sprinkles.
13. Store them at room temperature until you are ready to serve them (within 24 hours is preferable). Pop them out of their cavities and place one chocolate bombs per mug, for a total of six mugs.
14. Heat one cup of milk or oat milk for each mug, until very hot.
15. Pour the hot milk over the chocolate bomb and watch it dissolve. Stir until the cocoa powder has completely and enjoy!

Notes

Store these chocolate bombs in an airtight container or storage bag. They can be refrigerated for up to 6 months but are best enjoyed within a month of making them.

Nutrition

• Serving Size: 1 hot chocolate bomb with milk
• Calories: 349
• Sugar: 38.4g
• Sodium: 316.9mg
• Fat: 18.6g
• Saturated Fat: 9.9g
• Unsaturated Fat: 0.6g
• Trans Fat: 0g
• Carbohydrates: 46.5g
• Fiber: 4g
• Protein: 5.4g
• Cholesterol: 0mg

Keywords: Christmas, Thanksgiving

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How To Make Delicious Hot Chocolate Bombs
Pickled Plum.

Mitarashi dango are chewy, fluffy rice dumplings served on skewers and brushed with a sweet and savory soy glaze. It’s a popular Japanese snack for all seasons that everyone, from children to adults, love eating!

What is Mitarashi Dango?

Mitarashi dango (みたらし団子), sometimes called mitarashi kushi dango, are Japanese rice dumplings that have been skewered and grilled over charcoal, until slightly charred, and coated with a sweet soy sauce glaze. It’s a popular Japanese snack that can be found in convenience stores, supermarkets, yatais (street vendors), in the food court section of department stores, specialty stores, and on the menu of some traditional Japanese restaurants.

The taste of mitarashi dango is something special and very Japanese – chewy and sweet rice dumplings glazed with a sweet soy sauce glaze that’s infused with smoky and umami flavors.

It’s one of my favorite traditional Japanese snacks, one that alway takes me back to my childhood and the summers I spend in southern Japan.

Best Flour to Make Dango

Shiratamako (白玉粉)

Shiratamako rice flour is made from mochigome which is a type of Japanese glutinous rice that has a mild sweet taste. The grains are big and thick and they look quite coarse. But when mixed with water, shiratamako flour becomes extremely smooth and stretchy, which is why it’s used to make dango.

Mochiko (もちこ)

Mochiko rice flour is also a type of glutinous rice flour, very similar to shiratamako, and has a sweet rice flavor.  The main difference between the two is in the size of the grains – while shiratmako grains are coarse and thick, mochiko grains are much more fine.

Joshinko (和菓子)

Joshinko rice flour is made from high quality white rice. It’s extremely fine, almost like talcum powder, and tastes like premium Japanese rice. It also has a very stretchy texture once it’s mixed with water, making it an excellent choice for unbaked sweets.

Ingredients for Mitarashi Dango

• Rice flour: I’m using a mix of shiratamako flour and joshinko flour for this recipe but feel free to use your own recipe for dango if you already have one.
• Silken tofu: Beside having a high water content, silken tofu adds smoothness and a slight sweetness to the dango balls.
• Water:  Water is mixed with rice flour and silken tofu to create a dough that will be used to make the dumplings.
• Sweet glaze: A mix of soy sauce, mirin, sugar, potato starch, and water.

Kitchen Tools Needed

• Mixing bowl to make the dough
• Bamboo skewers
• Medium pot to boil the dumplings
• Strainer
• Small pot to make the mitarashi sauce
• Whisk
• Spoon or basting brush for the mitarashi sauce

How to Make Mitarashi Dango

1. Gather all of your kitchen tools and ingredients.
2. Fill a medium size pot with water and bring it to a boil.
3. Meanwhile, add both flour and the silken tofu to a bowl, and mix well.
4. Slowly add the water and mix using your hands until a dough forms, and shape into a ball.
5. Scoop about 1 tablespoon of the dough and roll it between your palms to shape into a ball. Set the ball on a plate and repeat this step until all the dough has been used.
6. Fill a bowl with cold water and place it close to the boiling pot of water.
7. Add the dango balls to the boiling water, one by one, and stir occasionally to prevent them from sticking together.
8. Keep boiling the dumplings until they come floating to the surface.
9. Boil for 1 more minute and transfer them to the bowl of cold water by scooping them up with a small strainer. Alternatively, you can drain them and immediately drop them in cold water.
10. Place the dumplings on a paper towel and gently pat them dry.
11. Add 3 to 4 dango per skewer and add them to a non-stick skillet over medium high heat.
12. Char each sides until they are golden brown and transfer the skewers to a plate.
13. Make the mitarashi glaze by whisking the ingredients in a pot and turning the heat to medium low.
14. Keep whisking until the sauce bubbles and thickens.
15. Turn the heat off and pour some of the glaze over the dango skewers. Serve.

How Store Mitarashi Dango

If you are planning to save a couple of skewers for later (good luck with that, they disappear within the first 15 minutes in my house), I recommend keeping the glaze and dango skewers separate.

You can leave the skewers on a plate and cover them with plastic wrap, or transfer them to a storage container, and refrigerate. As long as the dumplings aren’t exposed to too much air, they should hold well. Transfer the sauce to a container with a lid and refrigerate.

Before eating, microwave the dango skewers for 15-20 seconds and warm up the sauce.

How Long Does it Keep?

Mitarashi dango can be enjoyed for up to two days if refrigerated. If left on the counter, it’s best to eat it on the same day you make it.

Other Popular Traditional Japanese Snacks

While Japan is known for its bowls of noodles and raw fish dishes, they also excel at making delicious snacks.

What I particularly enjoy about them is that they are never too sweet and are often paired with ingredients you would never think of combining. They are just the right size and have the perfect amount of sweetness which keeps me going back for more. Some of my favorites are:

• Taiyaki
• Mochi
• Dorayaki
• Castella
• Matcha ice cream 

Did you like this Mitarashi Dango Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Mitarashi Dango

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Mitarashi dango are chewy, fluffy rice dumplings served on skewers and brushed with a sweet and savory soy glaze. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4-5 skewers
• Category: Appetizer
• Method: Boiling
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 100g shiratamako rice flour
• 60g joshinko rice flour
• 50g silken tofu, drained
• 100ml water

Mitarashi sweet glaze

• 1/4 cup soy sauce
• 1 1/2 tablespoon mirin
• 4 tablespoons granulated sugar
• 1 tablespoon potato starch or cornstarch
• 1/3 cup cold water

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Instructions

1. Bring a medium or large pot of water to boil.
2. Meanwhile, add the shiratamako flour, joshinko flour and silken tofu to a bowl. Mix well and slowly add the water. Use your hands to mix the ingredients until they turn into a dough and shape into a ball.
3. Scoop about 1 tablespoon of the dough and shape into a ball by rolling it between the palms of your hands. Set aside and repeat this step until all the dough has been used. 
4. Fill a bowl with cold water and ice and set aside.
5. When the water is boiling, add one dango ball at a time until they are all in the pot. Stir occasionally so they don’t stick to the bottom or together. 
6. When the dango balls start floating, boil for an additional 1 minute and transfer them to the bowl of ice water. You can turn off the heat and get rid of the boiling water at this point. 
7. Take the dango balls out of the water and transfer them to a paper towel to let them dry.
8. Make skewers of three or four dango – there should be enough for 4-5 skewers. 
9. Use a large non-stick skillet over medium low heat and add the dango balls. Cook until there is a slight char on them. Turn the heat off and transfer the skewers to a plate.
10. To make the mitarashi sweet glaze, put all the ingredients in a pot and whisk until the potato starch has dissolved. 
11. Turn the heat to medium and stir constantly until the liquid starts to bubble and thicken. 
12. When the glaze has thickened, turn the heat off and transfer it to a bowl. Pour the glaze over the dango skewers and serve immediately.

Notes

To Store: You can leave the skewers on a plate and cover them with plastic wrap, or transfer them to a storage container, and refrigerate. Transfer the sauce to a container with a lid and refrigerate.

Before eating, microwave the dango skewers for 15-20 seconds and warm up the sauce.

Mitarashi dango will keep refrigerated for up to 2 days.

Nutrition

• Serving Size: 1 skewer
• Calories: 235
• Sugar: 15.9g
• Sodium: 483.7mg
• Fat: 0.9g
• Saturated Fat: 0.2g
• Unsaturated Fat: 0.3g
• Trans Fat: 0g
• Carbohydrates: 51.4g
• Fiber: 1.1g
• Protein: 4.2g
• Cholesterol: 0mg

Keywords: yatai, wagashi

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Mitarashi Dango (みたらし団子)
Pickled Plum.

These homemade pumpkin spiced biscotti covered with dark chocolate are delicious dipped in tea or coffee, or can be served on their own as a light afternoon or evening snack. Thank you Reynolds Wrap® Foil for sponsoring this post!

Every time I have a bite of biscotti I’m taken back to my days in Cégep, when I lived in Montréal.

“Cégep” is a French acronym that stands for Collège d’enseignement général et professionnel, known in English as a general and vocational college. It’s a post-secondary technical college you must attend before going to university that’s unique to the province of Québec’s education system.

It was the first time I was away from home, living like a grown up, or almost. I went to school during the day and changed into my Burger King uniform to flip burgers in the evening, sometimes overnight. On the weekends I would hang out with friends or go to a matinee by myself, followed by a cappuccino and a biscotti at my favorite coffee shop.

I don’t remember how I discovered biscotti but I will never forget how much I loved them! It was something I looked forward to eating, a treat for working so hard toward a bright future. I couldn’t get enough of the crunch and crumbly texture of this Italian cookie, so I would take small bites and eat it slowly to make it last as long as possible. I didn’t have enough money to buy two or three at a time so I took my time to savor the only one I could afford.

Looking back I wish I had known how to bake them myself since they are so easy to make. Today I’m sharing with you one of my favorite fall recipes – chocolate pumpkin biscotti. What I love about these particular biscottis is they actually taste like pumpkin pie!

Another thing I love is the minimal clean up needed to make these delectable Italian cookies! By using Reynolds Wrap® Non-Stick Foil, I don’t have to worry about soaking and scrubbing burnt crumbs off of my baking sheet. The non-stick feature is so good that flipping the biscotti logs after their first bake is smooth and 100% mess-free, which is why Reynolds Wrap® Foil is the only brand I use.

What is Biscotti?

Biscotti is the Italian word for cookie, which means “twice cooked”. In the medieval times, baked goods that were really dry kept for longer and could be stored for a long time. They were taken to long journeys and wars, which made them a staple food of the Roman army.

Biscotti originated from the Tuscan city of Prato during the 14th century. Back then they were called cantucci, which means “little place”, and were made from almonds.

The name biscotti became popular after the cookie was introduced to England and France where the word “biscuit” means cookie or cracker.

Tools Needed

• Mixing bowl: To mix the ingredients that will make the dough.
• Plastic or wooden spatula: It’s easier to use a spatula than a whisk, fork, or spoon for this recipe because the dough is quite sticky.
• Medium to large baking sheet: You want the baking sheet to have enough space for the dough to expand.
• Reynolds Wrap® Non-Stick Foil: To cover the baking sheet so the logs don’t stick while they are baking, and lift right off when it’s time to take them out of the oven, to slice.
• Serrated knife or chef’s knife: A serrated knife is my recommendation but if you don’t have one, a chef’s knife will also work.

Ingredients for Chocolate Pumpkin Biscotti

• Sugar: You can use granulated sugar or cane sugar. 2/3 of a cup is just the right amount to give the biscotti the perfect sweet but not too sweet taste.
• Pumpkin pie spice: Pumpkin pie spice is a mix of ground cinnamon, ginger, cloves and nutmeg. The spice mix gives the cookie a little kick and that familiar autumn flavor found in lattes and pies around this time of the year.
• Cinnamon powder: I’m adding a little extra cinnamon powder because it pairs so well with chocolate and adds a woody fragrance.
• Baking powder: Baking powder is used to help the dough rise and give these Italian cookies their famous oblong shape.
• Salt: Just a pinch to balance the flavors.
• Extra virgin olive oil: I love the subtle floral taste olive oil adds while keeping the texture light and crunchy.
• Egg: 1 large egg, whisked, preferably pasture-raised as they taste so much better!
• Pumpkin puree: The pumpkin puree gives the biscotti moisture and a strong pumpkin taste.
• All-Purpose flour: 2 cups, sifted.
• Chocolate: I’m using semi-sweet chocolate chips for this recipe but feel free to use milk chocolate chips or white chocolate chips!

Is biscotti better with oil or butter?

The answer is subjective to what you prefer.

Butter is good because it adds flavor to cakes and cookies, often making them taste better.

Oil on the other hand doesn’t add much flavor but is lighter than butter, which means that your cookies and cakes will be, well, lighter!

How to Make Biscotti

1. Begin by preheating your oven to 350ºF and moving one rack to the center.
2. Line a large baking sheet with Reynolds Wrap® Non-Stick Foil, including the edges, with the dull side facing up (the non-stick side).
3. Place the sugar, pumpkin pie spice, cinnamon powder, baking powder, and salt, in a bowl and mix well.
4. Add the olive oil and whisk until the ingredients are wet and have absorbed the oil.
5. Stir in the eggs and pumpkin puree.
6. Add the flour and stir until the mixture turns into a dough.
7. Cut the dough in half and place each half on the baking sheet covered with foil.
8. Shape each half into a log that’s about 6 inches long and 2 1/2 inches wide.
9. Bake in the oven for 25 minutes.
10. Take the logs out of the oven and transfer them to a cutting board. Let them cool for a few minutes and slice them on the bias into 1/2″ to 3/4″ thick biscottis.
11. Put the biscottis back on the baking sheet covered with foil and bake for 40 minutes. Flip them halfway through the baking process.
12. Turn the oven off and open the door just a bit (couple of inches). Leave the biscottis in the oven until they reach room temperature.
13. Place the chocolate chips in a microwave safe bowl and microwave in 15 second increments, until the chocolate is fully melted.
14. Grab a biscotti and dip one side in the melted chocolate. Let the excess chocolate drip and place the biscotti back on the baking tray. Repeat with all of the biscottis.
15. Refrigerate for 30-45 minutes, until the chocolate has hardened. Enjoy!

How to Store Biscotti

You can store biscottis in a tin, to keep them dry and crispy, or refrigerated in an airtight storage container. They will keep for about 2 weeks.

Freezing Biscotti

If you are making a big batch of biscottis you will be happy to know that they can be kept in the freezer!

You can either go through the entire baking process and wrap the cookies in Reynolds Wrap® Non-Stick Foil..

Or take the logs out after the first 25 minutes is up, slice them up, wrap them in Reynolds Wrap® Non-Stick Foil, and freeze.

This way you will only need to bake them for the remaining 40 minutes and dip them in chocolate before serving; the next time you want to make biscotti. They will keep for up to 3 months in the freezer.

Did you like this Chocolate Pumpkin Biscotti Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Chocolate Pumpkin Biscotti

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A delicious recipe for pumpkin pie flavored biscotti dipped in rich dark chocolate.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12-14 biscottis
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Units USM

• 2/3 cup cane sugar or regular granulated sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon powder
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons extra virgin olive oil
• 1 large egg, whisked
• 1/2 cup pumpkin puree
• 2 cups all-purpose flour, sifted
• Reynolds Wrap® Non-Stick Foil
• 8 ounces (226g) semi-sweet chocolate, coarsely chopped

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Instructions

1. Preheat oven to 350ºF. Move the rack to the center of the oven.
2. Cover a large baking sheet, including the edges, with Reynolds Wrap® Non-Stick Foil, with the dull side facing up, and set aside.
3. In a mixing bowl, stir in the sugar, pumpkin pie spice, cinnamon powder, baking powder, and salt.
4. Stir in the olive oil and keep stirring until it has been fully absorbed by the dry ingredients. Add the egg and pumpkin puree and mix well.
5. Add the flour while stirring with a plastic or wooden spatula. Stir until the mixture turns into a dough. You might need to finish this step by using your hands to combine the ingredients.
6. Cut the dough in half with your spatula or spoon. Place both halves on the foil, leaving a little space between them to allow room to expand.
7. Lightly wet your fingers and shape the dough into logs about 6” long and 2 1/2 inches wide.
8. Bake in the oven for 25 minutes and take the logs out of the oven.
9. Transfer them to a cutting board and let them cool for 5 minutes.
10. Grab a serrated knife or chef’s knife and cut each log at an angle, to make 1/2 inch to 3/4 inch thick biscottis.
11. Place the biscotti slices back on the foil and bake for 40 minutes. Flip the biscottis halfway through the baking process.
12. Turn the oven off and open the door a little, by just a couple of inches. Let the biscottis cool in the oven until they are room temperature.
13. Take the biscottis out of the oven and set aside .
14. Place the chocolate in a microwave safe bowl and microwave for 15 seconds. Stir the chocolate and microwave for another 15 seconds. Repeat this step until the chocolate has completely melted and is smooth.
15. Dip one side of each biscotti in the melted chocolate and let the excess chocolate drip for a few seconds. Place the biscotti back on the foil and repeat this step for the remaining biscottis.
16. Refrigerate until the chocolate has completely set, about 30-45 minutes.

Nutrition

• Serving Size: 1 biscotti
• Calories: 246
• Sugar: 20.1g
• Sodium: 105.1mg
• Fat: 9.6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 0.7g
• Trans Fat: 0g
• Carbohydrates: 38.5g
• Fiber: 2.1g
• Protein: 3.9g
• Cholesterol: 15.5mg

Keywords: snack, cookie, breakfast

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Chocolate Pumpkin Biscotti
Pickled Plum.

Making taiyaki is a fun activity you can share with your kids. These fish waffles can be filled with sweet or savory fillings, and make a wonderful snack or dessert. 

What is Taiyaki?

Taiyaki (鯛焼き) is a Japanese cake shaped like a fish that’s stuffed with sweet red bean paste (anko), or various other fillings. It’s a popular snack sold during street festivals and fairs, convenience stores, at food counters (which are located in the basement of shopping malls) and specialty shops all across Japan. In South Korea, taiyaki is called bungeo-ppang and is a popular street food to enjoy during the winter time.

How to Pronounce Taiyaki

The word taiyaki literally means grilled seabream.

Ingredients for Taiyaki Batter

• Cake flour or Pancake flour: Cake flour is preferable but I’ve used pancake flour in the past and it also works well.
• Baking powder: You will need 1 teaspoon to give the pancakes a light and fluffy texture.
• Sugar: Just a little sugar to give the waffle like cakes a little sweetness. Japanese desserts are generally less sweet than what we are used to eating here, so less sugar is needed. But feel free to add an extra teaspoon of sugar if you like a sweeter cake.
• Salt: Just a pinch to balance the sweetness of the batter.
• Water: Using a mixture of milk and water means that the texture of the cakes will be less dense and fluffier. I’m using half and half for this recipe.
• Milk: Using a mixture of milk and water means that the texture of the cakes will be less dense and fluffier. I’m using half and half for this recipe.
• Egg: Only 1 egg is needed to bind all the ingredients.

Taiyaki Fillings

The fun part about making taiyaki is that you can use all kinds of filling for it! I encourage you to try your own twist and use a filling you personally love. As for myself, I opted to use anko, nutella, and strawberry jam.

Which one tasted best according to myself, Ben, and his mother? To my surprise, we all picked the jam filling as a winner!

Here are other popular taiyaki fillings:

• Cheese
• Custard
• Sweet potato paste
• Matcha cream

Anko Filling

Anko is made by soaking adzuki beans overnight and cooking them until they are tender. Sugar is then added to the beans which are mashed to create a paste. You can buy it online, at a Japanese supermarket, or you can make anko at home by following my recipe.

Tools Needed

• Mixing bowl
• Ladle
• Oil brush or cooking spray
• Taiyaki pan
• Baking rack (optional)

Taiyaki Maker (Mold)

You will need a taiyaki pan to shape the batter like fish. The one I have is by Kotobuki, which is a brand I trust based on previous purchases I have made with them.

So far the pan is holding well and is truly made of non-stick material. I got it here on Amazon for around $25.

How to Make Taiyaki

Scroll all the way down to the recipe card for the full recipe.

1. Sift the dry ingredients (flour, baking soda, baking powder, sugar, salt) into a bowl.
2. Add the water, milk, and egg, and whisk until the batter is smooth. Refrigerate for up to 2 hours.
3. Take the taiyaki pan and place it over a burner on the stove. Turn the heat on to medium low and brush the fish molds with a little oil.
4. Place the batter and the fillings on the counter next to the taiyaki pan so you can have easy access to the ingredients.
5. Ladle a little batter and pour enough to fill about 50% of each fish mold, leaving the tail part empty.
6. Give the batter a few seconds to cook and scoop a little anko, nutella, or jam. Place it in the center of each mold and add a little more batter on top to cover the filling.
7. Close the taiyaki pan and flip it.
8. Let the taiyaki cook for 2-3 minutes and flip the pan. Let it cook for another minute or two, until both sides are golden brown.
9. Transfer the fish cakes to a baking rack and let them cool for a couple of minutes before serving.

Where to Buy Taiyaki

If you don’t have a taiyaki mold and are craving taiyaki, don’t worry! There are other ways to get your hands on this delicious Japanese fish cake dessert.

If you live in California, Texas, or Hawaii, there’s a Korean ice cream and taiyaki chain called Somi Somi that offers ah-boong, which are taiyaki stuffed with filling and topped with ice cream. They are so good! Somi Somi also sells the classic warm taiyaki with fillings such as taro, custard, nutella, cheddar, and red bean.

If you are in New York, check out Taiyaki NYC, located in Chinatown. There you can also find taiyaki stuffed with ice cream such as matcha, black sesame, and hojicha, and toppings like condensed milk, wafer sticks, unicorn sprinkles, and a ton of other choices. Taiyaki NYC’s menu also includes the traditional taiyaki cake with anko or custard, and even sells pancakes with baby taiyaki on top.

In Chicago there’s Taiyaki Chicago,  which offers taiyaki ice cream in flavors like matcha, chocolate, and vanilla, and toppings such as rainbow mochi, crushed Oreos, and caramel sauce. They also offer the classic taiyaki cake with anko or peanut butter as a filling.

For those like me, who live outside the main cities, unfortunately the only way to eat taiyaki is to make it at home. If you do have a taiyaki shop in your city, please leave the location in the comment section as I would love to add more this list!

Storing Taiyaki

While taiyaki tastes best when it’s right out of the pan (the texture is a little crispy and the filling warm and almost gooey), it can keep for a couple of days in the fridge. In order to keep the texture moist, keep them stored in an airtight storage container.

If you wish to freeze taiyaki, wrap each fish individually in cling wrap and place them in an airtight storage container, or sealable bag. They will keep for up to 6 weeks.

Reheating Taiyaki

The best way to reheat taiyaki is by toasting them (if they fit in your toaster), or to pan fry them without using any oil, until they are crispy. You can microwave them for 20 seconds but the downside to doing this is you won’t get the crispy exterior.

Japanese Desserts

If you are into Japanese desserts, I have a few more recipes you might be interested to try. Most of them are easy to make and not crazy sweet, which I personally prefer.

• Mochi
• Castella Cake
• Matcha ice cream
• Japanese cheesecake
• Dorayaki
• Kinako dango
• Coffee jelly

Did you like this Taiyaki Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Taiyaki

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Making taiyaki is a fun activity you can do with your kids. These fish waffles can be filled with sweet or savory fillings, and make a wonderful snack or dessert. 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes + 2 hours passive time
• Yield: 10-12 taiyaki fish
• Category: Dessert
• Method: Stove top
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Units MUS

• 200g cake flour or pancake flour
• 1 teaspoon baking powder
• 2 tablespoons granulated sugar
• Pinch of salt
• 110ml water
• 110ml oat milk or regular milk
• 1 large egg
• Neutral oil for brushing the taiyaki pan

Filling

• Anko (sweet red bean paste)
• Nutella (optional)
• Strawberry jam (optional)

Tools needed

• Taiyaki pan

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Instructions

1. In a bowl, sift the flour, baking powder, sugar, and salt.
2. Whisk in the water, milk, and egg, and mix until the batter is smooth. Cover and refrigerate for at least an hour, up to 2 hours.
3. Brush the fish molds with a little oil and place the taiyaki pan on a burner over medium-low heat.
4. Pour enough batter in each mold to cover about 50% of the surface, leaving the tail part empty (it will fill up once you add a filling and more batter).
5. Let the batter cook for a few seconds and place a little anko (or other filling of your choice) in each of the molds.
6. Top with more batter until the filling is covered, this time filling the tail portion as well.
7. Close the top part of the taiyaki pan and flip it.
8. Cook for 2 – 3 minutes and flip the pan. Cook for another 1-2 minutes, until both sides are golden brown. Not all taiyaki pan are the same sizes so yours may take more or less time to cook.
9. Transfer to a baking rack and let cool for a few minutes before eating.

Notes

Refrigerate taiyaki

Keep taiyaki cakes in an airtight storage container. They will keep for up to 2 days.

Freeze taiyaki

Wrap each fish individually and place them in an airtight storage container or bag. They will keep for up to 6 weeks.

Reheating taiyaki

Use a toaster to reheat taiyaki or warm them up in a pan, without using any oil. Both methods should yield a crispy exterior. You can also microwave taiyaki for 20 seconds, but the texture won’t be crispy. It will be more pancake-like.

Nutrition

• Serving Size: 1 taiyaki fish
• Calories: 111
• Sugar: 2.8g
• Sodium: 279.1mg
• Fat: 0.8g
• Saturated Fat: 0.2g
• Unsaturated Fat: 0.2g
• Trans Fat: 0g
• Carbohydrates: 22.4g
• Fiber: 0.6g
• Protein: 3.1g
• Cholesterol: 18.6mg

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Taiyaki (鯛焼き)
Pickled Plum.

Making this mochi recipe at home is so easy that you won’t believe it until you make it! All you need is an immersion blender and a microwave to make these chewy Japanese rice cakes. 

I’m so happy to share this recipe with you today because I’m a huge fan of mochi!

Never in my life did I imagine I would be able to make mochi using a microwave. The only other time I saw it made from scratch was in Japan and let me tell you – it was not an easy process!

It was New Year’s Day and my whole family gathered at my uncle Nori and aunt Fumiko’s place for mochitsuki ((餅つき), which is a traditional mochi making ceremony to celebrate the arrival of the new year. The men were outside pounding freshly cooked mochigome (short grain sweet rice) using a large mortar called usu (碓), and a wooden mallet called  kine (杵), while the women stayed indoors, shaping the mochi into perfectly uniform balls

It was such a fun and interesting process watching one person pound the rice while the other was in charge of turning it. All the men took a turn pounding and turning the rice until it slowly turned into a chewy dough.

We made so much mochi that day that the entire living room floor, which was covered with bed sheets, was filled with rice cakes! My aunt packed a few mochis for everyone to take home that day, which my mother used to make ozoni the next.

It was an experience I’ll never forget because it brought me so close to my relatives and my Japanese roots.

What is Mochi?

Mochi is a Japanese rice cake made of Japonica glutinous rice, called mochigome (糯米), that’s been cooked and pounded into a sticky paste. Once pounded, the rice is molded into a ball, rectangle, or other shape. The texture is chewy and the flavor slightly sweet.

It can be served as a traditional Japanese confection called wagashi, stuffed with sweet red bean paste (called daifuku), with kinako (sweet soybean flour), stuffed with ice cream, added to soups, or brushed with a little soy sauce, toasted over a grill, and wrapped in seaweed (called isobemaki).

Mochi is a traditional Japanese food that’s served on New Year’s Day in ozoni and also used as a New Year decoration (kagami mochi) to represent good luck and good fortune.

In the springtime, mochi is dyed pink to represent the arrival of cherry blossoms, and is stuffed with anko (sweet red bean paste). This confection is called sakura mochi (sakura is the Japanese word for cherry blossom).

How to Pronounce Mochi

Where to Buy Mochigome

Mochigome is very easy to find.

You can find it in Japanese grocery stores and other Asian supermarkets. Just look for the words short grain sweet rice on the package.

You can also order mochigome on Amazon or other online supermarkets selling Asian food.

Where to Buy Mochi

If you don’t feel like making mochi from scratch but crave the chewiness (I’ve been there many times!), you can buy mochi in most Asian supermarkets and Japanese grocery stores.

You can also purchase different types of mochi such as rice cakes, daifuku, or mochi ice cream, on Amazon.

Ingredients for Mochi

• Mochigome rice: Mochigome rice is Japonica short grain sweet rice. Make sure you get the short grain kind as there are other types of glutinous rice such as Thai or Vietnamese sticky rice, which are longer and thinner.
• Water: It took me a while to figure out the right ratio of water to rice but it was worth the effort! 425ml is just the right amount to give the mochi a stretchy, chewy texture that’s not too dry or too loose.
• Potato starch: While Chinese cuisine often calls for cornstarch, you will find that potato starch is the preferred starch for Japanese cooking. I often swap one for the other since they are very similar so go ahead and use cornstarch if you cannot find potato starch or already have cornstarch in your pantry.

Tools Needed to Make Mochi in a Microwave

• Rice washing bowl (optional but very useful)
• Immersion blender
• Tall cup (I use the one that came with my immersion blender)
• Microwave safe container with a lid
• Baking sheet

How to Make Mochi

1. Put the rice in a rice washing bowl and rinse under running water until the water runs clear. Drain. Alternatively, you can put the rice in a bowl and fill it halfway with rice. Rinse the rice in a swirling motion and drain most of the water. Refill the bowl again and repeat the rinsing motion. Drain and refill with water. Keep doing this until the water is clear and then drain the rice using a strainer.
2. Place the rice in a bowl with the water and let sit for 90 minutes.
3. Scoop half of the rice and water and place it in the immersion blender. Blend the rice and water for about 1 minute, until the mixture turns into liquid and looks like milk. Add the remaining rice and water and blend the same way.
4. Place a plastic or rubber spatula in a cup filled with room temperature water.
5. Pour the blended rice mixture in a microwave safe container and cover loosely with a lid. Microwave on high for 1 minute. Take the container out of the microwave and fold the mixture using the spatula. There won’t be much to fold at this point since the mixture will be more liquid than solid. Place the container and lid back in the microwave and microwave for another minute. Take the container out of the microwave and fold again. Repeat this step once more at 1 minute, and 3 more times at 30 seconds. The total microwave time will be 4 1/2 minutes.
6. Put the dough in a baking sheet covered with potato starch and sprinkle the dough with potato starch. Stretch the dough using your hands and let it cool down. Dust your hands with potato starch and grab a small palm size piece of mochi. Shape the mochi into a ball or any shape that you like and set it on the plate. Repeat this step until all the mochi has been used.
7. You can serve the mochi with kinako or stuff it with anko or your favorite filling.

How Long Does Mochi Last?

Mochi tastes best when it’s fresh because the texture is soft and chewy, which is what makes mochi so yummy and addictive. It shouldn’t be left at room temperature for more than one day since rice develops mold quickly and easily.

Can I refrigerate it?

Yes but I don’t recommend it. That’s because the texture will become hard and grainy and microwaving it would make it too soft. But if you do decide to refrigerate it, let the mochi sit on the counter until it reaches room temperature before eating so the texture gets a little softer.

In the freezer: 

Mochi keeps extremely well frozen! Wrap each mochi ball in plastic wrap and place them in an airtight storage container before freezing. When you want to use them, microwave for 45 seconds or a little longer and unwrap after. If you want to use mochi in a soup,  simply add the frozen ball in the soup since it doesn’t need to thaw.

How to Store Mochi

Mochi is best when it’s moist and chewy so always keep the rice cakes in an airtight storage container with a lid, or Ziploc bag, sealed. Or if you are freezing them, wrapped individually in plastic wrap and placed in a Ziploc bag, sealed.

How to Serve Mochi

There are so many different ways you can serve mochi – as a snack, dessert, appetizer, or side dish. Here are some of the more popular ways to serve mochi:

• Traditional Daifuku: Daifuku is a traditional Japanese confection which consists of mochi stuffed with anko (sweet red bean paste). Stretch the mochi that’s in your palm by gently pulling on each side to widen the surface. Scoop up a little anko and place it in the center of the mochi. Stretch the mochi a little more to widen the surface. Then fold each side to meet in the center and pinch the ends. Keep on pinching as you shape the mochi into a ball and set it on a plate.
• Strawberry Daifuku: Place a strawberry slice (or other fruit you like) in the center of the mochi you are holding in the palm of your hand and add a little anko or nutella. Stretch the mochi to widen the surface and fold each side to meet in the center and pinch the ends. Keep on pinching as you shape the mochi into a ball and set it on a plate.
• Kinako Mochi: Mix half kinako powder, half sugar, and a pinch of salt. Dip the mochi in water and dip it in the kinako, or serve the mochi sprinkled with kinako on top.
• Ozoni Soup: Click on this link to see the recipe.
• Zenzai: Add about 1 cup of anko and 1 1/4 cup of water to a pot and bring to a boil. Lower the heat to a simmer, cover and cook for 20 minutes. Add a pinch of salt, stir, and turn the heat off. Ladle the soup into bowls and add a piece of mochi to each bowl. Serve.

Did you like this ‘How to make mochi in a microwave’ tutorial? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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How to Make Mochi in a Microwave

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★★★★★

5 from 1 review

All you need is an immersion blender and a microwave to make these chewy Japanese mochi cakes!

• Author: Caroline Phelps
• Prep Time: 5 minutes + passive time
• Cook Time: 5 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12-14 pieces
• Category: snack
• Method: Microwave
• Cuisine: Japanese
• Diet: Vegan

Ingredients

• 450 grams mochigome rice (Japonica short grain sweet rice)
• 375 ml ml water
• Potato starch or cornstarch

Filling or topping (optional):

• Anko (sweet red bean paste) this is my homemade recipe, or you can buy it pre-made here
• Nutella
• Jam
• Kinako

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Instructions

1. Put the rice in a rice washing bowl and rinse under running water until the water runs clear. Drain. Or put the rice in a bowl and fill it halfway with water. Rinse the rice in a swirling motion and drain most of the water. Repeat 5-6 times until the water runs clear and drain the rice through a strainer. Don’t use a strainer while rinsing the rice since the grains may fall through the holes.
2. Place the mochigome rice in a bowl and add the water. Let sit for 90 minutes. Don’t worry if it looks like the rice grains have absorbed most of the water, this is normal.
3. Transfer half of the rice and water in the immersion blender cup and blend until the rice grains have been pulverized into a milky liquid (don’t worry if it feel a little grainy to the touch). If you don’t have an immersion blender cup you can use any tall cup. Add the remaining rice and water to the cup and blend until smooth and milky. This step is very important so take your time blending everything!
4. Place a spatula in a bowl with room temperature water and set aside.
5. Transfer the mixture to a microwave safe bowl or plastic container and loosely cover with a lid.
6. Microwave on high for 1 minute and take the container out of the microwave. Fold the mixture with a plastic or rubber spatula or spoon and put the lid back on. There won’t be much to fold at this point since the mixture will be more liquid than solid. Microwave for 1 more minute and take the container out of the microwave again. Fold the mixture, put the lid back one and microwave for one last minute.
7. Fold the mixture with a spatula until the mochi looks glossy and put the lid back on. This time, microwave for 30 seconds. Repeat this step two more times for a total of 3 times. The total microwave time is 4 1/2 minutes (3 times at 1 minute, 3 times at 30 seconds).
8. Dust a baking sheet with plenty of potato starch (really cover it since mochi is super sticky!) and place the mochi dough on top. Sprinkle potato starch on top of the dough and stretch it across the baking sheet using your hands. Let the mochi cool for 2 minutes so the mixture is easier to handle.
9. Place a serving plate next to the baking sheet and dust it with potato starch.
10. Dust your hands  with potato starch – make sure you hands are dry when you do this! – and grab a small palm size ball of mochi. Pull and twist to separate it.
11. Shape it into a ball or any shape you like, and place it on the plate.
12. Grab another palm size ball of mochi and pull/twist to separate. Shape it into a ball or any shape you like, and place it on the plate. Repeat until all the mochi has been used.

How to serve mochi:

• With kinako: Mix 2 parts kinako, 1 part sugar, pinch of salt. To serve, wet the mochi and dip it in the kinako, or place the mochi on a plate and sprinkle kinako on top.
• With anko filling (daifuku):
• Grab a small palm size ball of mochi and pull/twist to separate it. Stretch the mochi by gently pulling on each side to widen the surface. Scoop up a little anko and place it in the center of the mochi. Stretch the mochi a little more to widen the surface. Then fold each side to meet in the center and pinch the ends. Keep on pinching as you shape the mochi into a ball and set it on a plate.

Notes

HOW TO STORE MOCHI:

Mochi is best when it’s moist and chewy so always keep the rice cakes in an airtight storage container with a lid, or Ziploc bag, sealed.

FREEZING: Wrap the mochi balls individually in plastic wrap and placed them a Ziploc bag, sealed. They will keep for up to a month.

Nutrition

• Serving Size: 1 mochi
• Calories: 119
• Sugar: 0g
• Sodium: 38.2g
• Fat: 0.2g
• Saturated Fat: 0g
• Unsaturated Fat: 0.1g
• Trans Fat: 0g
• Carbohydrates: 26.3g
• Fiber: 0.9g
• Protein: 2.2g
• Cholesterol: 0mg

Keywords: wagashi, rice cakes, Japanese confection

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How to Make Mochi in a Microwave
Pickled Plum.

Sweet and chewy, hotteok is a popular street food that’s enjoyed all over South Korea. It reminds me of a cinnamon bun minus the glaze – it’s absolutely delicious! 

I have an obsession with Korean movies and tv dramas.

If you haven’t seen Parasite yet, I urge you to rent it this weekend (or watch it for free on Hulu), it’s so good! The reason why I like them so much is because they aren’t afraid of dealing with difficult subject matters. They show life from a different perspective than what we are used to seeing here in America, plus, the plots are pretty twisted too!

And yes, okay, I’ll admit that when it comes to romantic tv dramas, it’s more about the fluff, pretty clothes, and amazing food shots that I can’t stop watching them .

Whenever I see characters eating something on screen, I want to know right away what it is. They always seem to get so much enjoyment out of it that it’s hard not to get hungry!

One famous dessert that comes up often is hotteok – Korean sweet pancakes. If there’s a romantic outdoor scene happening, chances are the couple will be sharing a hotteok. And what better way than to have your own homemade hotteok to munch on while the lovey-dovey montage on tv unfolds, so you don’t end up drooling all over yourself!

Today I’m going to show you how to make it – it’s really easy. Let’s cook!

What is Hotteok?

Hotteok, hoddeok or dodduk, is a flour pancake filled with sugar, cinnamon, and peanuts. The filled dough is then flattened on a griddle with a spatula-like round tool to create a small pancake that can be eaten with your hands.

It’s a popular Korean street food that’s mainly served in the winter time, although you can easily find them sold in stores year-round.

Ingredients for Hotteok

• All-Purpose Flour: A cup and a half to make the dough. If you don’t have all-purpose flour you can use bread flour which will make the pastry slightly more springy.
• Instant Dry Yeast: One and a half teaspoon to help the dough rise.
• Sugar: One and a half teaspoon of granulated white sugar to lightly sweeten the pastry.
• Salt: Half a teaspoon of salt to balance the sweetness and saltiness of the pastry.
• Milk: Since I tend to stay away from dairy products, I used oat milk for this recipe. But feel free to use regular milk or water.
• Oil: Use a neutral oil such as grapeseed to coat your hands before assembling the hotteok. This will prevent the dough from sticking to your skin.
• Filling: A mixture of dark brown sugar, cinnamon powder, and nuts.

Another option is to purchase hotteok mix if you don’t feel like making it from scratch. The boxes come with the flour mixture and filling so all you have to do is add water.

How to Make Hotteok

1. Sift the flour into a mixing bowl and stir in the salt, sugar, and instant yeast. Add the milk and oil and stir until the dough is uniform and sticky.
2. Shape the dough into a ball and cover the mixing bowl with plastic wrap or a towel. Let sit at room temperature for 1 hour or until it doubles in size.
3. Add the ingredients of the filling into a bowl and mix well. Set aside.
4. When the dough has doubled in size, punch it a few times to remove the gas bubbles (this part is a lot of fun!) Shape it into a ball and cover again for an additional 20 minutes.
5. Coat your hands with a little oil and divide the dough into 8 servings.
6. Grab one piece and flatten it in the palm of your hand. Add some filling to the center and close it by gathering the edges.
7. Fry the pancakes in a little bit of oil and cook each hotteok pancake until they are golden brown. Serve immediately.

Variations of Hotteok

While hotteok only used to be filled with sweet ingredients, lately, savory versions have emerged and become just as popular.

I haven’t dabbled into the savory hotteok frenzy yet but I can imagine how delicious they must be. You can’t go wrong with pancakes filled with ingredients such as kimchi, cabbage, noodles, cheese, or bulgogi!

If you would like to try making a savory version, just swap the filling for one of the options above, or create your own! Just make sure to drain any type of liquid (such as the kimchi juice) so your pancakes don’t get soggy.

Korean Street Food

Just like Japan, Korea has a collection of delicious street foods one must try while on vacation there. Cities like Seoul are bustling with food stations that can be enjoyed late into the night after having a few drinks.

It’s always fun to try popular dishes while joining a ritual that locals take part in on a regular basis. Food and nightlife is a huge part of Asian culture and one that deserves exploring. Personally, it brings me closer to their culture and opens my eyes to new flavors and ways of cooking.

Here are some of my favorite Korean street foods. The last recipe is Japanese but is similar enough to the Korean version that I felt comfortable including it:

• Tteokbokki
• Pajeon
• Jajangmyeon
• Chicken bulgogi
• Kinako dango – kinako dango is very similar to injeolmi which are mochi rice cakes dusted with soybean flour.

Did you like this Hotteok Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Hotteok (Korean Sweet Pancakes)

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★★★★★

4.7 from 3 reviews

Sweet and chewy, hotteok is a popular street food that’s enjoyed all over South Korea.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes
• Category: Desserts
• Method: pan frying
• Cuisine: Korean
• Diet: Vegan

Ingredients

Dry Ingredients:

• 1 1/2 cup all-purpose flour
• 1 1/2 teaspoon instant dry yeast
• 1 1/2 teaspoon granulated sugar
• 1/2 teaspoon salt

Wet Ingredients:

• 2/3 cup warm oat milk, regular milk, or water
• 1 tablespoon vegetable, peanut, or grapeseed oil

Filling:

• 5 tablespoons dark brown sugar
• 1/4 teaspoon cinnamon powder
• 2 tablespoons crushed salted or unsalted sunflower seeds, walnuts, or peanuts

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Instructions

1. Sift the flour into a large bowl and add salt, sugar, and yeast. Stir in oat milk and oil and mix well until a dough is formed.
2. Shape the dough into a ball, cover the bowl with a plastic wrap and let sit at room temperature for 1 hour, until the dough has doubled in size. You may need to do it for longer depending on the temperature of your room (mine is set to 74ºF / 23ºC).
3. Mix all the ingredients for the filling into a bowl and set aside.
4. Once the dough has doubled in size, punch it a few times to pop the gas bubbles. Reshape it into a ball, cover and let sit for an additional 20 minutes.
5. Coat your hands with a little flour or oil (to prevent the dough from sticking to your hands), and divide the dough into 8 equal-sized pieces.
6. Grab one piece of dough and flatten it out in you the palm of your hand. Grab about 1 tablespoon of the filling and place it in the center of the flattened dough.
7. Gather the edges of the dough and pinch to seal it. You should end up with a ball of dough with filling inside. Repeat this step until all the dough has been used.
8. Heat a large pan over medium heat and when the pan is hot, add about 2 tablespoons of vegetable oil, grapeseed oil, or other neutral oil.
9. When the oil is hot, add one dough ball and press it down using a spatula, until it’s about half an inch thick. You can add as many pieces as you want to the pan (don’t overcrowd the pan though), just make sure that there is enough space between each pancake so they don’t stick together. Cook until the bottom is golden brown (about 1 minute) and flip it over. Cook for another minute or until the bottom is golden brown and the dough fully cooked.
10. Transfer the pancakes to a plate and repeat until all the pancakes are cooked. Serve immediately, these taste best when they are warm.

Notes

Keep the leftover hotteok in an airtight storage container at room temperature. They will keep for up to 4 days.

Freezing hotteok: Cool the pancakes down to room temperature, transfer them to a storage bag and freeze. To reheat, place hotteok in a toaster for a crispy texture. This is by far the best way to enjoy them! Or microwave them for 30-40 seconds on a plate.

Nutrition

• Serving Size: 1 pancake
• Calories: 148
• Sugar: 7.5 g
• Sodium: 163.7 mg
• Fat: 3.4 g
• Saturated Fat: 1.6 g
• Carbohydrates: 26.3 g
• Fiber: 1.1 g
• Protein: 3.2 g
• Cholesterol: 0 mg

Keywords: Snack

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Hotteok (Korean Sweet Pancakes – 호떡)
Pickled Plum.

Making castella cake at home is so easy! This popular Japanese sponge cake only requires 5 ingredients and minimal prepping. Honey lovers, you are in for a treat!

You can’t go to Japan without having castella.

Even if you tried to avoid it, it would find its way into your stomach somehow. But that’s not a bad thing since it’s quite light and really yummy. And today I’m going to show you how to make it from scratch!

I should mention that my recipe uses more honey than the traditional castella recipe simply because I love the taste of honey (so I wanted more of it in my cake).

What is Castella (Kasutera)?

Castella, pronounced kasutera in Japanese, is a Japanese confectionary (wagashi in Japanese) that hails from Portugal. It’s a simple sponge cake made with flour, eggs, sugar, and starch syrup, and baked in a rectangular mold. Derived from the name Pão de castella, which means “bread from Castile”, this cake was introduce to Japan in the 16th century, from Portuguese missionaries based in Nagasaki.

The reason why castella made its way to Japan is because the cake had a long shelf life, which meant sailors who were out at sea for months could store it for a long time.

What’s interesting about this particular cake is that there is no confectionary called castella in Portugal. The closest cakes resembling castella in Portugal are the madeira cake and pao de lo, b0th sponge cakes.

Nowadays castella can be found in different flavors such as honey, matcha, brown sugar, and chocolate.

Ingredients for Castella

Only 5 ingredients are needed for this recipe which makes it one of the easiest cakes to make!

• Bread Flour: Also called strong flour, bread flour has more protein than regular flour which results in the cake having a higher rise and more elasticity. If you cannot find bread flour, don’t worry – you can go ahead and use all-purpose flour. I’ve made it with all-purpose flour and the castella was still moist and delicious.
• Sugar: Castella is a sweet Japanese sponge cake mainly made with sugar, but for this recipe I’m only using 6 tablespoons. The rest will be sweetened with honey to give the cake more depth of flavor and floral notes.
• Eggs: 3 large eggs at room temperature. It’s very important that you do not use cold eggs as the temperature will affect the baking time. One way to quickly warm up your eggs it to put them in a bowl of warm water for a few minutes before using them.
• Honey: Use good honey for this as it will be the main flavor of your castella! I’m using raw organic honey for its strong floral notes and complex flavors.
• Water: Just a little water to loosen the batter.
• Salt: Salt is optional but I think adding a pinch always makes everything taste better.

How to Make Castella

1. Start by preheating your oven to 320Fº (160Cº).
2. Grab an 8″x 4″ loaf pan and brush it with oil, or use cooking spray. Set it aside.
3. Sift the flour into a bowl and set aside.
4. In a large bowl, break the eggs and mix with a hand mixer.
5. Add the sugar to the eggs and turn the speed to high. Mix for 4-5 minutes until the color turns a pale yellow and the texture has thickened.
6. Turn the speed down to 3 or 4 and mix in the honey, water, and salt.
7. Add one third of the bread flour and continue mixing until the flour is combined. Repeat this step twice more until all the bread flour has been combined.
8. Pour the batter into the loaf pan and bake in the middle rack for 35-40 minutes. Stick a skewer in the center of the cake – if it comes out clean it’s fully cooked. If not, leave it in the oven for an additional 5 minutes and do another skewer test.
9. Mix 1 tablespoon honey with 1 teaspoon water and brush the mixture on top of the cake.
10. Flip the cake over and place it in a storage bag while it’s still hot. Fold the bag so that all sides of the cake are pressing against it – alternatively you could wrap the cake in plastic wrap – and leave it on the counter for 12 hours. This will help the flavors develop.
11. Slice off the brown sides of the cake, but leave the top and bottom as is, and cut the cake into 1-inch thick slices.
12. Voila! You just made Japanese castella cake. Now go enjoy it!

What to Serve with Castella Cake

When it comes to cakes, Japanese palate is more delicate than the Western one.

If you go to Japan and try their desserts you will notice that they are generally not as sweet as they are here in the US. The best way to describe Japanese desserts is that they have less of everything (sugar, fat, toppings, etc…) which is something I personally prefer.

Even their cheesecakes are lighter!

Castella cake is usually served on its own but you wouldn’t be going overboard by adding a scoop of vanilla ice cream – it won’t be too sweet I promise.

You can also serve castella with:

• Iced matcha latte
• Thai iced tea
• Mugicha (iced barley tea)
• Strawberry apple compote
• Japanese style pumpkin purin

Did you like this Castella Cake Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Castella Cake – カステラ

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★★★★★

4.7 from 6 reviews

This popular Japanese sponge cake only requires 5 ingredients and minimal prepping. Honey lovers, you are in for a treat!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 slices
• Category: Desserts
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

• 3 large eggs, at room temperature (do not use cold eggs)
• 100g bread flour (about 2/3 cup)
• 1/4 cup + 2 tablespoons (about 90ml) granulated sugar
• 60ml honey + extra for brushing
• 1 tablespoon water
• Pinch of salt

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Instructions

1. Preheat the oven to 320ºF (160Cº).
2. Brush the bottom and sides of an 8”x 4″ loaf pan with oil or use a cooking spray.
3. Sift the flour in to a large bowl and set aside.
4. Place the eggs in a large bowl and mix using a hand mixer.
5. Add the sugar and mix on high speed for about 4-5 minutes, until the color turns a pale yellow and the texture has thickened.
6. Turn the speed down to 3 or 4 and add the honey, water, and salt. Mix for 1 minute.
7. Add about a third of the bread flour and mix until combined. Repeat the same step until all the flour has been used. The entire process shouldn’t take more than a minute or so.
8. Pour the batter into the loaf pan and tap it a few times on the counter to remove some of the air bubbles.
9. Bake in the middle rack for 35-40 minute, until golden brown and fully baked. To test the doneness of your castella, stick a skewer in the center of the cake – if it comes out clean, it’s ready. If not, bake for an additional 5 minutes.
10. Take the cake out of the oven and place it on the stove top. Mix 1 tablespoon honey with 1 teaspoon water and brush the mixture on top of the castella cake.
11. Flip the cake over using a plate and transfer it to a plastic bag while it’s still hot. Fold the bag so that all sides of the cake are pressing against it – alternatively you could wrap the cake in plastic wrap – and leave it on the counter for 12 hours. 
12. Slice off the golden brown sides of the cake – except for the top and bottom – and cut 1-inch thick slices. Serve.

Notes

For leftovers: Leave the cake in a storage container with an airtight lid to prevent it from drying. It should keep for about 4-5 days on the kitchen counter, or 8-10 days in the fridge.

Freezing: Wrap each slice individually and save them all in a storage bag or container with a lid. Freeze for up to 6 weeks.

Nutrition

• Serving Size: 1 slice
• Calories: 141
• Sugar: 18.4 g
• Sodium: 318.2 mg
• Fat: 2 g
• Saturated Fat: 0.6 g
• Carbohydrates: 27.5 g
• Fiber: 0.3 g
• Protein: 3.9 g
• Cholesterol: 69.8 mg

Keywords: Cake, snack, vegetarian

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Castella Cake – カステラ
Pickled Plum.

Are you ready for the best Japanese Pancakes? Light, airy and SO fluffy, these yummy hot cakes ホットケーキ are ready in 15 minutes from start to finish!

My mom makes the best breakfasts. Early mornings are a blast during our visits!

And while she may be inclined to keep it easy and serve natto over steamed rice, if she asks me what I want, 9 out of 10 times I’m going to say PANCAKES PLEASE!

There’s just something about Japanese pancakes I’m powerless to. They’re so fluffy, airy and sweet that digging into a short stack feels like a minor bit of decadence.

Well, I’ve got an easy pancake recipe for you today, friends. One that requires minimal ingredients – but yields some of the most light, airy hotcakes ever!

What are Japanese pancakes?

Japanese pancakes, also called hot cakes (ホットケーキ), are famous for their fluffy and jiggly texture. The secret ingredient in Japanese pancake batter is the use of cake flour as opposed to all-purpose flour. It results in an airy, moist, cakelike texture.

Now just to be clear, these aren’t the massive Japanese souffle pancakes that are like 2 inches thick. Those recipes in particular call for an egg-white meringue and a Japanese pancake mold to achieve the jaw droppingly tall and perfectly round pancakes. They’re impressive – but a TON of work. Not always ideal when you’re trying to get breakfast on the table before the school bus pulls up.

My fluffy pancake recipe is a simplified version you can make in a regular pan. No special equipment required. But while they may not be quite as flashy, they are just as light and tasty!

You and your family are going to love them!

Ingredients for Japanese pancake batter

• Cake Flour: When used in cakes and pancakes, cake flour produces a good rise – along with a fine crumb and tender texture. Use this instead of all-purpose flour.
• Baking Powder: This is a leavening agent that causes the pancake batter to expand, resulting in increased volume and a light, airy texture.
• Eggs: For increased structure and stability in the batter, as well as delivering added moisture, eggs are a must in this Japanese pancake recipe.
• Granulated Sugar: For a bit of sweetness, you know what to do
• Milk or Almond Milk: Use whatever dairy (or non-dairy) you prefer. I personally find the light nuttiness of almond milk to be a winner in this recipe!
• Pure Vanilla Extract: A little goes a long way towards imparting the best elements of a sweet dessert cake to these simple pancakes.
• Vegetable Oil: Any neutral cooking oil will work. You can also substitute this for a little clarified butter.

How’s that for a manageable pancake ingredients list? Aside from the cake flour, it’s all pretty common stuff when it comes to making pancakes at home. And the outcome is spectacular!

Japanese Pancake Mix

Can’t I just use a mix?

I hear ya!

Now, the recipe I have for you in the recipe card below is for making Japanese pancakes from scratch. But if you are a wee bit lazy like I am when it comes to making breakfast, you can buy pre-made Japanese pancake mix. It’s amazing! 

The most famous brand is Morinaga’s Hotcake Mix. Grab it at an Asian grocery store, or pick it up on Amazon.

How to make japanese pancakes from scratch

1. In a large bowl, mix your cake flour and baking powder.
2. Then in a separate bowl, beat the eggs using a whisk and slowly add the sugar. Whisk in milk, vanilla extract, and oil.
3. Make a small well in the center of the flour mix and slowly pour the egg mixture while whisking. Mix well until batter is smooth.
4. On your stovetop, turn heat to medium-low and coat a medium size pan (one you have a lid for) with cooking spray.
5. Ladle a quarter of the batter into the pan and cover with a lid. Cook for about 2 minutes, or until you see bubbles form at the top of the pancake.
6. Flip the pancake while the top is still wet (don’t wait until it’s fully cooked otherwise it won’t be as fluffy!) and cook for an additional 2 minutes or until the bottom is golden brown.
7. Transfer to a plate and repeat the same steps until you have used all the batter.
8. Serve your Japanese pancakes with toppings of your choice.

Toppings for your fluffy japanese pancakes

These fluffy, homemade pancakes are made all the better by the toppings you toss on. 

Now, you can always go the butter and pure maple syrup route. That delicious duo is a classic combination for a reason!

I personally like fresh berries for color and a pop of fruity freshness. And what goes better with berries than whipped cream or custard!?

But I’d say my favorite addition to this Japanese pancakes is a scattering of fresh herbs like mint or basil. Too much and it can overwhelm the soft sweetness of the pancakes, syrup and fruit. But just a touch of green herbs sends the whole package into warp-speed-deliciousness!

What’s your favorite pancake topping? Sound off! I’d love to hear about your favorites in the comments section

What to serve with Japanese pancakes

These Japanese fluffy pancakes are great at Sunday brunch – but are easy enough to pull off as an everyday breakfast recipe.

However, one of my favorite things to do (especially around the holidays) is to make a meal out of desserts. If you plan on doing a multi-course dessert tasting menu at your place, you could load these pancakes up with whipped cream and serve them alongside this Japanese style pumpkin pudding (purin – プリン), this cakey dorayaki (どら焼き) – and maybe top it all off with a few scoops of this matcha ice cream (抹茶アイスクリーム). 

It’s fun to indulge from time to time, right!?

Or, if you’re looking to whip up a full-on brunch at your place, check out these sweet, savory and easy recipes:

• Tamagoyaki (Japanese Omelette)
• Basic Congee 粥
• Omurice オムライス
• Hawaiian Butter Mochi
• Peanut Butter Banana Smoothie

Plus:

• 43 Easy Japanese Recipes You Can Make at Home

Did you like this Japanese Pancakes Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Japanese Pancakes (Hot Cakes – ホットケーキ)

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

The best light and fluffy Japanese pancakes! So easy to make from scratch!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 pancakes
• Category: Desserts
• Method: Pan frying
• Cuisine: Japanese

Ingredients

• 1 2/3 cup cake flour
• 1 1/2 teaspoon baking powder
• 2 large eggs
• 1/4 cup granulated sugar
• 3/4 cup milk or almond milk
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon vegetable oil
• Oil or cooking spray for coating the pan

Topping options:

• Fresh berries
• Fresh herbs like mint or basil
• Whipped cream
• Custard
• Pure maple syrup

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Instructions

1. In a large bowl, mix flour and baking powder.
2. In a separate bowl, beat the eggs using a whisk and slowly add the sugar. Whisk in milk, vanilla extract, and oil.
3. Make a small well in the center of the flour mix and slowly pour the egg mixture while whisking. Mix well until the batter is smooth.
4. Turn the heat to medium-low and coat a medium size pan with cooking spray (that comes with a lid).
5. Ladle a quarter of the batter in the pan and cover with a lid. Cook for about 2 minutes, or until you see bubbles form at the top of the pancake.
6. Flip the pancake while the top is still wet – don’t wait until it’s fully cooked otherwise it won’t be as fluffy! – and cook for an additional 2 minutes or until the bottom is golden brown.
7. Transfer to a plate and repeat the same steps until you have used all the batter.
8. Serve with toppings of your choice.

Notes

These Japanese pancakes are best fresh out of the pan! Leftovers don’t fare well in the fridge.

Nutrition

• Serving Size:
• Calories: 300
• Sugar: 12.8 g
• Sodium: 75 mg
• Fat: 4.6 g
• Saturated Fat: 1.8 g
• Carbohydrates: 55.3 g
• Fiber: 1.5 g
• Protein: 8.9 g
• Cholesterol: 93 mg

Keywords: breakfast, sweets, snack, souffle pancake

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Japanese Pancakes (Hot Cakes – ホットケーキ)
Pickled Plum.

These fresh and fruity crêpes are a fun and delicious way to serve breakfast to your family. Made mostly with fresh fruits and a yogurt filling, they are so tasty that your kids might request them for dessert too! Thank you Alove yogurt for sponsoring this post! The content and opinions expressed in this post are all my own.

Oh yummy crêpes of my childhood.

Saturday mornings were all about TV cartoons, lazying on the couch in my favorite pyjamas, and eating some of the best breakfasts I’ve had to this day.

Being from Quebec, I had the privilege of growing up in a family filled with spectacular home cooks. Once a month, my French Canadian aunts gathered in my mother’s kitchen to teach her how to cook traditional dishes from La Belle Province, while they sipped on green tea and talked about the rise of their favorite new singer – Celine Dion.

“She won Eurovision you know! I think she is going to become very famous one day” said tante Louise, one hot summer’s day.

That’s how my Japanese mother learned to cook French food really well. And she managed to make some of the recipes even better by infusing Japanese flavors into them. Crêpes were one of those dishes that she improved by adding her own Japanese twist and making them super fluffy and fruity.

The recipe I have for you today is inspired by my mother’s wonderful talent to mix Western and Japanese flavors. It’s a simple crêpe recipe with a strawberry yogurt filling that I can’t get enough of, and here’s the twist – the crêpe itself also contains plenty of strawberries!

Let me show you how to make it.

How To Make Strawberry Yogurt Crêpes

This recipe is very easy to make and won’t take more than 20 minutes of your time. The crêpe itself is made using the same ingredients as a traditional one except that I’m swapping regular milk for unsweetened almond milk and adding fresh fruit to it. I’m also skipping the use of sugar since the fruit will add a natural sweetness to the batter.

You can use strawberries or raspberries as they are both delicious and will add a gorgeous pink color to the crêpes.

Here are the ingredients you will need to make the crêpes:

• Eggs
• Fresh strawberries or raspberries
• Unsweetened almond milk
• Whole wheat flour
• Oil

That’s it! Only 5 ingredients are needed for the batter.

Put the first three ingredients in a blender and when the texture is smooth, run it through a strainer into a mixing bowl to remove the seeds. What you will end up with is a beautiful pink liquid that looks good enough to drink!

Add the flour and oil to the bowl and whisk until you get a smooth batter.

Use a medium or large pan and brush the surface with a little oil. Turn the heat to medium, wait 1-2 minutes to warm up the pan and pour about 1/3 cup of batter. Slowly move the pan from side to side in a swirling motion to help batter spread and thin out.

When the crêpe starts to bubble after a minute or so, flip it over and cook for another minute.

Congratulations, you’ve just made a fruity crêpe!

Crêpe Filling

What better than a creamy yogurt filling to pair with a colorful, light and airy crêpe!

You will need:

• Alove yogurt
• A small banana
• Fresh strawberries or raspberries

The reason I’m using Alove yogurt for this recipe is because of its super silky texture, sweet but not too sweet fruitiness, and yummy chewy aloe bits. It adds an extra layer of flavor and texture to the dish. There is nothing else like it out there; this is one unique yogurt everyone should try at least once in their lifetime.

I’ve tried many yogurts but this one is the most fun to eat, especially if you like aloe drinks! Alove yogurt comes in 6 different flavors – vanilla, blueberry, peach, strawberry, original aloe and kiwi.

You may be lucky enough to find it at your local grocery store but if you can’t, there are plenty of other locations that sell it. Use this store locator to find a store near you.

For this recipe I recommend using strawberry, original aloe or vanilla. All three flavors pair really well with the berry flavor of the crêpe.

Mix all the ingredients for the filling with a spoon and you are done!

Add the filling to the crêpes, drizzle a little pure maple syrup on top, and try not to devour before serving other people – let’s keep it classy folks

Crêpes are not only fun to eat, they can also be served on special occasions like Mother’s Day (get the kids to cook for mom!) or Valentine’s Day. Especially when they look as pretty as these ones!

Bon Appétit!

If you loved this recipe, you might also like these fruity overnight oats.

Did you like this Strawberry Yogurt Crêpes Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Strawberry Yogurt Crêpes

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★★★★★

5 from 2 reviews

These fresh and fruity crêpes are a fun and delicious way to serve breakfast to your family. Made mostly with fresh fruits and a yogurt filling, they are so tasty that your kids might request them for dessert too! 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 5-6 crêpes
• Category: Desserts
• Method: Stove top
• Cuisine: French

Ingredients

Filling

• 2 containers of Alove aloe vera yogurt, strawberry, vanilla or original aloe flavor
• 12–14 raspberries or 6 strawberries, chopped bite size
• 1 small banana, peeled and chopped bite size

Crêpes

• 1/2 cup unsweetened almond milk
• 3 large eggs
• 150 grams (about 1 1/2 cup) fresh raspberries or strawberries
• 3/4 cup whole wheat flour
• 2 tablespoons vegetable or grapeseed oil

Other ingredients

• 1–2 tablespoons vegetable oil or grapeseed oil
• 100% pure maple syrup, for drizzling (optional)

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Instructions

Filling

1. Add all the ingredients for the filling in a bowl and stir. Set aside.

Crêpe Batter

1. Put milk, eggs and raspberries (or strawberries) in a blender and blend until smooth.
2. Pour the mixture through a strainer into a large mixing bowl to remove the seeds and remaining chunky bits.
3. Whisk in oil and whole wheat flour until the batter is smooth.

Making the crêpes

1. Brush a little oil on a nonstick pack and turn the heat to medium.
2. Pour about 1/3 cup batter in the pan and move the pan in a swirling motion to spread the batter evenly. The thinner the crêpe, the better it will taste.
3. Cook for 1-2 minutes or until you see bubbles appearing, flip over and cook for another minute.
4. Transfer to a plate and repeat this step with the remaining batter.
5. Put two crêpes on each plate and divide the filling evenly by spreading it in the center of each crêpe.
6. Take the left side of the crêpe and fold just past where the filling ends. Do the same with the right side.
7. Drizzle with pure maple syrup and serve.

Notes

The filling will keep refrigerated for up to 2 days.

The crepes without the filling will keep wrapped in plastic wrap or in an airtight container for up to 2 days. Reheat in a pan over medium heat for about 30 seconds on each side.

Nutrition

• Serving Size: 1 crepe
• Calories: 198
• Sugar: 9.9 g
• Sodium: 68.4 mg
• Fat: 7.8 g
• Saturated Fat: 4.6 g
• Carbohydrates: 24.1 g
• Fiber: 3.3 g
• Protein: 9.8 g
• Cholesterol: 95 mg

Keywords: recipe, pancake, breakfast, brunch, Valentine's Day, Mother's Day

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