Green tea time : kashiwa maison (via Gourmande in Osaka)

Yes, kashiwa mochi, the wagashi Japanese sweet wrapped in oak leaves. Home-made this time. I had kept the leaves. They dried. I soaked them and miracle they revived ! They could bring their chlorophylle flavor to the sweets. I prepared a small amount of koshian, the sieved azuki bean paste. Making kashiwa-mochi (from joshinko rice flour) After adding the syrup. Isn't that silky ? Like those from the shop ? kashiwa mochi from the shop (click on te … Read More

via Gourmande in Osaka

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

via Gourmande in Osaka