30 March 2015

Sakura Macarons

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i experimented with sakura macarons recently. since its not a very common flavor, i have not tried it before hence there wasn't any reference for me. i decided to just keep it simple and made them pink with pickled sakura flowers on top.

20 March 2015

Kansai Style Sakuramochi 桜餅 (関西風)

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桜餅 (関西風)

making sakuramochi again and using my last stash of pickled sakura leaves. remember the first time i made these i used a german blogger wagashi maniac's recipe. i thought the recipe was a little complicated and time consuming since it involves soaking the sweet (glutinous) rice for 12-24 hours, pounding it followed by steaming. this one is really easy and uses a rice cooker.

12 March 2015

Matcha Strawberry Tri-Colored Soy Pudding

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matcha, vanilla and strawberry soy pudding with dango and syrup

its now spring and of course my favorite season to make spring wagashi and sweets. i actually had intentions to start making spring sweets much earlier but due to lunar new year, my fridge was sooo packed with stuff you wouldn't believe it.

26 January 2015

Sakura Baumkuchen 桜のバームクーヘン

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has it been 3 months already? my apologies for the lack of posts, guys, and happy new year! i've had a few concerned emails asking if i was ok, and whether i still intend to blog. yes, and yes! its just that there were lots of stuff to keep me occupy during the year end - my birthday, christmas, hubby's birthday and new year celebrations so i forgot about my blog momentarily.

anyway i made baumkuchen (read : bum-ku-hen)! this is a cake of german origin but apparently very popular in japan. i knew about it when i first started buying japanese cookbooks. recipes for baumkuchen are everywhere on those books! soon after i chanced upon juchheim, a japanese shop selling baumkuchen at takashimaya but i didnt buy it cuz it was rather expensive. i did try the one from MUJI though, it was good albeit a little too oily for my liking.

28 October 2014

Salted Caramel Madeleines 塩キャラメルマドレーヌ

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probably one of the rare occasions i'm baking. i find myself cooking more often nowadays and i make it an effort to cook everyday. i really enjoy experimenting with the different cuisines. baking, not so much. the thought of having to stuff myself with all these sugar-laden treats every single day like in the past just don't appeal to me anymore. i try and not use white refined sugar so much and if i do bake, i try and limit the amount of sugar to 50g or less per attempt. which is to say i find american style desserts like brownies that uses 1 cup sugar or frosting that uses 4 cups powdered sugar very, very shocking. not that i'll actually attempt making those. or even the traditional japanese red bean paste. just saying.

anyway i'm following cotta and cuoca on facebook. both are japanese baking supplies/packaging stores that also have plenty of recipes on their sites. their facebook pages are updated everyday and i always look forward to seeing new recipes and pics! cotta posted this recipe recently and i knew i had to make this soon. it just sounded really good and its been a while since i made madeleines.

 

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