Japanese Sweets are delicious and healthy too.
I got fascinated by pictures on Pinterest of Japanese cooking. It's so inspiring to me how delicate and good looking food can be.
You can join me please and try these recipes yourself. I would like to see your results and try outs. Send me a post via the blog in the menu above. I would love that.
I have begun to make Matcha cakes, Matcha energy balls and lots of Matcha teas. Such an amazing taste it is. And the tasteful combinations are various. Try adding white chocolate or make your own white chocolate by mixing cocoa butter with a sweetener.
Have you tried these colorful balls above yet? Mochi they are called or Daifuku (meaning "Good Luck" in Japanese).
'The traditional way of cooking mochi rice is to steam it over a wood fire, and then pound it in a tree trunk pestle with a big wooden mallet. Nowadays a food processor or spice grinder are used for the preparation.
Then, while the mochi is still hot, you grab a little ball of it, make a disk, then pop a ball of sweet bean paste into the center. Wrap up the bean paste, then quickly pat the mochi into a bun shape. Hurry! You have to wrap up all the mochi balls before it cools down and gets stiff. This will give you a basic "daifuku." '*
The dough is a base of rice or rice flower. By the way rice flower the same ingredient that is used to make spring rolls. Spring rolls are in fact originally Vietnamese, not Japanese, I believe. The ingredients are rolled in rice sheets. You may also know these fresh and aromatic snacks by the name of summer rolls.
Great name, isn't it?
Filled with shrimps, bean sprouts, parsley, egg and avocado or whatever ingredient you prefer, these are a healthy snack that you must try. If you haven't yet. Or another fun idea is to take the ingredients and put them in a nice clean glass jar. Sprinkle some chili sauce, and off you go to work, school, or the park. Give it a try!
I am a baker, food designer and fan of healthy pastry. Graduated visual artist, ceramist, at Gerrit Rietveld Academy, Amsterdam in 2014. I have switched from baking clay to baking cakes and developing my own energy balls at my business Taart van Lisset. I currently study a course for becoming a health food consultant. I live and work in Amsterdam.
Taart van Lisset
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