Filipina salada (buko pandan) (via Gourmande in Osaka)

Buko pandan, coconut and pandan. It's a sweet, not a real salad. This is my "agar du jour", and that's a luxury one. It's as simple as turning pandan leaves into jelly. >> I've taken 3 leaves for 1/2 liter of water. Made a knot to leaves, brought to a boil, take away from fire. Cut the leaves roughly, still in the water (with scissor). Let 15 minutes. Sieve 1/2 cup of liquid. Transfer the rest in mixer. Juice. Add one dose of agar (they use … Read More

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Mango sherbet and litchees (via Gourmande in Osaka)

When I said it was hot, that was true. Now, it's hotter. Not even hottest… Some refreshment was necessary. Mango sherbet. Pearly litchees. Melty. Another (soft serve) mango sherbet made with the ice-cream maker. I don't use it today because it's too hot. … Read More

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Cocoa mango heat fighter (via Gourmande in Osaka)

It's l'agar du jour., my daily jelly. Today with unsweeted cocoa, a little coffee to wake me up, a few drops of vanilla essence. Inside a sauce of mango and lemon juice, tickened with pectin, to bring sweeteness and tartness. This dessert has a magic wand…because there was a hole to hide : I should have waited before adding the mango. Ideally, I would have put half of cocoa, waited then the mango, then more chocolate to seal it.Too hot for such … Read More

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Bubbly grapes (via Gourmande in Osaka)

Fruity dessert. Table grapes tend to be very sweet. I don't really appreciate them because it's too much for me. Unless I mix them with something neutral. to dilute sweetness. Delaware grapes, produce of Osaka. Very cold. Free. Jumbo size tapioca. After cooking and rinsing, let overnight in colored water with a little strawberry essence. Mix and enjoy ! Fun to eat and delicious. … Read More

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Ubatama (via Gourmande in Osaka)

Photo and shape could be better. It's an experiment + we have totally awful dark days of typhon. Not enough light for photos. I'll do some again, nicer. It's a wagashi (Japanese sweet), great for Summer. it looks like a truffle caught in ice. They are very refreshing. Ubatama is the name of the peyote cactus. So maybe the shape comes from that… or the cactus was named after the sweet. Tama is ball. Uba may mean "bird wing", like black crow wing … Read More

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Café au lait, revisited (via Gourmande in Osaka)

Yep, that's not your home breakfast classic. Coffee jelly in milk is a popular fast-food drink in Summer. It's better home-made. Agar agar. I prepare the jelly with 2/3 of the recommended water, then mix it 1/3 of very strong coffee. That works better with instant. Actually coffee loses flavor in the process, so it's not worth wasting your good freshly roast beans, as the result will be similar. You can add a little sugar, vanilla essence or coco … Read More

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Organza peach (via Gourmande in Osaka)

The veil on my peach looks like the precious fabric. It's simply kanten jelly, agar agar jelly (with strawberry juice and raspeberry liquor). It's much crunchier than standard jelly. Boil the agar 1 minutes or 2 hours… I mean it's quick if you use the powder (I did) and long if you go to take the seaweeds on the beach. I could do that, but I'm too lazy. Agar is stlightly diuretic. Sorry to say that in a dessert post, but it's in the good sense. … Read More

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Mango and coconut (via Gourmande in Osaka)

A little dessert : Very easy : frozen mango + coconut milk in the blender. That gives you soft mango-coconut ice-cream. It's deliciously addictive. … Read More

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Okinawa rice cake, from the blog Nippon Nin (via Gourmande in Osaka)

I made this recipe from the blog Nippon Nin. Thanks for this rare recipe. It's made with Okinawan kuzato (black sugar) of course, and mochiko rice flour, azuki beans, coconut milk. Mine is much less sweet as I used unsweeted azuki paste (I had just boiled a big bag). I also put coconut flakes on top. Inside it's soft. I thought that was not cooked enough. No, that must be close to the normal texture. Hot that was not great, I was disappointed. Bu … Read More

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On a desert island, all I need is haupia (via Gourmande in Osaka)

A mouthful of haupia , the Hawaiian coconut cream delight and you're on the beach… + Garnish it with grated coconut, flowers, leaves : Not much to say…. I eat and enjoy ! Then I need a siesta under the coconut tree. … Read More

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Dry fruits with milky sesame tofu (via Gourmande in Osaka)

Gomadofu, sesame tofu exists in two types. One is made only of sesame. The other, that I have today is made with soy milk flavored with powdered or pasted black sesame. I bought it. It's very soft and sweet with a light nutty taste. Sauce ? I don't know. It could hide the flavor. So just a little salt. For escort, sunflower seeds, peanuts and goji berries. Snack or side dish. Delicious, light and fresh. … Read More

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Pralines, I wish I could see them red… (via Gourmande in Osaka)

Pralines roses, pralines rouges… the pink or red sugared almonds are a cute sweet. They make a few lovely French desserts. How do they make them ? With almonds… and sugar. I can make the beige and the black ones. Food color. They don't use the same type in France. This one is "beni koji" made from a rice ferment. That usually works the same. Here you can see the powder dissolved in water. RED. But my pralines are… desesparetely auburn. LOL. … Read More

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From the shop : kashiwa-mochi, oak leaf sweet (via Gourmande in Osaka)

Lucky ! You've found a pearl in your oak leaf. This sweet is eaten in this season, and particularly on May 5th , for the Children Day. This one is bought. That's why it is more perfect than mines. Hey, baker is a job and you don't get the professional skill overnight. It's really shiny, and harder in texture than daifuku mochi. The recipe is different. Use the little wood knife to cut it… It's filled with koshi-an (smooth anko bean paste). Good … Read More

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Edamame tofu, 3 ways to enjoy the pastel green flan (via Gourmande in Osaka)

Tofu made of edamame, you can buy it or make it (next post). Classic, with grated wasabi and nama shoyu soy sauce. Unmold it, pour a crown of sauce around, a chestnut of wasabi on top. Seasonal, with kinome on top and a sweet tsuyu (reheat kombu dashi stock with a little mirin and soy sauce, bring to boil, let cool). Sweet for the small flower. Drizzle honey on it. Top with dry fruits (goji berries). You can have it as a dessert. Actually, that w … Read More

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Drifting away from the challenge… a vegan flower of marron syrup cream (via Gourmande in Osaka)

The Daring Baker Challenge of this month, hosted by Evelyne of the Cheap Ethnic Eatz, was to make a maple syrup mousse in an edible container. One problem is I don't like maple syrup. Even if I like the leaves. And there was a competition, I don't like that either. But those desserts look so tempting. Go to see there… I made this quick one. Really light and not too sweeted. and Caramel made with cane sugar, liquified by lemon juice and re-sweet … Read More

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Galette au maïs, grits-in bread (via Gourmande in Osaka)

Basic'n quick corn bread. Golden, thick textured, deep corn taste. Well before, look at that : Baby dino is cracking its egg… more soon. That's mostly grits, a little bread flour, baking soda, 1/2 lemon juice, salt. I let it absorb the water the time the oven gets hot. Delicious with hot sauce. Good combo with beans and veggies. Next day, it can be toasted… With green Korean chili, gochujang, then topped with negi leeks and sesame oil. Garrig … Read More

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