Must-Try Japanese Dessert Recipes | Sudachi

Shiratama Dango (Rice Dumplings/Mochi Balls)

Yuto Omura — Wed, 12 Mar 2025 00:27:26 +0000

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What is Shiratama Dango?

Dango is a type of traditional Japanese rice dumpling. There are many different types such as mitarashi dango and hanami dango. Most types of dango are made from a mixture of rice flours, but shiratama dango (白玉団子) in particular is made from just glutinous rice flour and water. Its name means “white ball” and it has a light, bouncy, and chewy texture. It is also typically made without any added sugar, and its fragrance and mild sweetness occur naturally from the rice.

Unlike other dango varieties, shiratama dango are often served with other Japanese desserts such as Anmitsu (a kanten jelly and adzuki bean dessert) and Zenzai (red bean soup). However, you can enjoy them simply with fruits and syrup.

Despite them often being associated with sweet dishes, their subtle flavor and addictive texture also make a great addition to savory dishes like hot pots or soups too.

Shiratama dango are very easy to make and can be served in so many different ways, so I hope you give this recipe a try!

My anmitsu recipe also features shiratama dango!

Key Ingredients & Substitution Ideas

Shiratama dango is made with just two ingredients, water and a special flour called “shiratamako”. Let me tell you a bit about it.

Shiratamako is made from a sweet sticky rice known as “mochigome” in Japanese, or “glutinous rice” (or sweet rice) in English. The rice goes through a long process of soaking and polishing, grinding with a stone mill and dehydrating to produce a unique rice flour that appears chunky and coarse, but is actually made up of a very fine powder.

This fine powder creates a beautifully smooth, stretchy and perfectly chewy mochi like no other. It is specifically used to make shiratama dango, and can also be used to make gyuhi, a softer version of mochi. I use shiratamako in my strawberry mochi recipe.

Shiratamako can be difficult to find, even in Japanese specialty stores. You can find it here on Amazon (affiliate).

In a pinch, you can use mochiko to make shiratama dango. Mochiko is also made from glutinous rice, but using a different process so the powder is not as refined and the final result is not as soft and stretchy. I include how to substitute mochiko in the recipe card below.

Mochiko is cheaper than shiratamako and can be also purchased on Amazon here (affiliate).

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make shiratama dango at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this Shiratama Dango recipe for a complete visual walkthrough!

STEP

Make the dough

Measure the shiratamako into a bowl and give it a whisk to break it up a bit.

Add half of the water and use a spatula to mix it together. Keep adding the water a little at a time and knead it together by hand until a dough is formed. In Japanese, we say that it should have the softness of an earlobe.

Note if using mochiko: Substitute 10% of the mochiko’s weight with potato starch or tapioca starch. This will change the texture and make it a little closer to that of shiratamako.

Note: You might not need to add all of the water, so it’s important to add it little by little, kneading well between each addition. The dough should be smooth and hold its shape. If it has cracks, it might need a little more water. Instead of adding water directly to the dough, you can try wetting your hands and kneading it to incorporate more water without adding too much.

The dough should not be too soft or wet and should hold its shape when rolled. If you add too much water, you can add more glutinous rice flour to fix it.

STEP

Shape

Tip: Start boiling a pot of water so that it will be ready once you’ve finished shaping.

This recipe makes about 20 dango at a little less than 10g each. Cutting the dough in half and rolling it into two cylinders before cutting each cylinder into 10 pieces will aid you in dividing them evenly.

Once divided, roll each piece into a ball and press the center with your thumb and forefinger to make a dent. This dent shortens cooking time and improves the texture. If you’re serving them with syrup, it also helps the syrup pool in the middle rather than sliding off.

I like to place my completed dango on a piece of baking paper to prevent sticking just in case.

STEP

Boil

Once your water is boiling, drop the dango gently into the pot and give them a little nudge with chopsticks to stop them from sticking to the bottom.

Once they are all floating, set a timer for 1 minute.

After 1 minute, turn off the heat.

STEP

Chill

Use a mesh spoon to scoop up the dango and transfer them to a bowl of ice-cold water. This will stop the cooking process and cool them down, ready to serve.

You can keep them in a bowl of water in the fridge for several hours before serving.

STEP

Serve

It is common to serve shiratama dango with kuromitsu (dark brown sugar syrup) and kinako (roasted soybean powder) like pictured below. You can also serve them with other Japanese desserts, syrups, fruits, ice cream, and more!

Enjoy!

Jump to Full Recipe Measurements

How to Store

Shiratama dango are best consumed on the day that they’re made. It’s best to keep them in a bowl of cold water in the fridge to prevent them from drying out and then drain them right before serving.

Leftover shiratama dango freeze well too. To stop them from sticking together in storage, line a tray with baking paper and arrange the dango so that they are not touching. Freeze for about an hour, then transfer to a sealable freezer bag.

To thaw, you can microwave them for 40-50 seconds (600W) or soak in a bowl of water until softened all the way through. Soaking in hot water will speed up the process, but they should be transferred to cold water once they’ve thawed all the way through.

FAQ

Where can I buy ingredients to make dango?

Glutinous rice flour (shiratamako or mochiko) is sometimes available in well-stocked Asian supermarkets or Japanese specialty food stores (although it is not guaranteed). Since they are dry ingredients, you can also find them online. Shiratamako and mochiko on available on Amazon US (affiliate).

My dough seems dry and cracks when I shape it, can I fix this?

A little more water can fix a dry cracking dough, but you have to be careful not to add too much. Wetting your hands as you shape them, or lightly spritzing the surface of the dough with water in a spray bottle can be an effective way to add more water without overdoing it.

My dough is too wet and I can’t shape it.

When making this recipe, the water should be added little by little to ensure you don’t add too much. Although I’ve thoroughly tested this recipe, different temperatures and humidity levels can affect how much water is needed so it can change depending on the environment. If the dough seems too wet, you can add more shiratamako.

My shiratama dango is not sweet enough, can I add sugar?

Shiratama dango are usually served in desserts or with sweet toppings so it’s usually not necessary to add extra sugar. You can add sugar if you like, but you will need to reduce the amount of water, and the texture might change.

I hope you enjoy this shiratama dango recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

Enjoy Shiratama Dango with These Recipes

Shiratama Dango are perfect served with these recipes:

Anmitsu (Kanten Jelly Dessert)
Zenzai (Sweet Red Bean Soup)
Matcha Ice Cream
Homemade Tsubuan (Red Bean Paste/Anko)

Shiratama Dango (Rice Dumplings/Mochi Balls)

Shiratama Dango is a small chewy mochi ball typically served with Japanese desserts. You can enjoy them with fruits, ice cream or simply drizzled with syrup!

Course Sweets and Desserts

Cuisine Japanese

Duration 15 minutes or less

Diet Dairy Free, Egg Free, Gluten-Free, Pescatarian, Vegan, Vegetarian

Prep Time 15

Cook Time 5

Total Time 15

Servings servings

Calories 222kcal

Author Yuto Omura

Ingredients

If using shiratamako

100 g glutinous rice flour shiratamako (see separate measurements if using mochiko)
90 ml water approx

If using mochiko

90 g glutinous rice flour mochiko
10 g potato starch (katakuriko) or tapioca starch
80 ml water approx

Optional toppings

dark brown sugar syrup (kuromitsu)
roasted soybean powder (kinako)

Instructions

Measure 100 g glutinous rice flour (shiratamako) into a bowl and give it a quick whisk. Measure 90 ml water into a jug and pour half of it into the bowl.
(If using mochiko, add 90 g glutinous rice flour (mochiko) and 10 g potato starch (katakuriko) to a bowl and whisk. Measure 80 ml water and pour half into the bowl.)
Mix with a spatula and add the rest of the water little by little until a dough forms (you might not need all of the water). Knead between each water addition until you have a smooth dough with the texture of an earlobe.
Note: You do not need to use all of the water.
Start boiling a pot of water. While you wait, cut the dough in half and roll it into cylinders (if doubling or tripling the recipe, cut into quarters or sixths respectively). Cut each cylinder into 10 equal pieces then roll them into balls and press the center to make a dent.
Place on a piece of baking parchment to prevent sticking.
Once your water is boiling, gently place the shiratama dango into the pot and nudge them with chopsticks to stop them from sticking to the bottom of the pot. Boil until they float (approx 3 minutes).
When they are all floating, set a timer for 1 minute and prepare a bowl of ice cold water.
Turn off the heat and use a mesh spoon to transfer the cooked shiratama dango to the bowl of ice water. Leave to cool for 5-10 minutes.
Drain and serve topped with dark brown sugar syrup (kuromitsu) and roasted soybean powder (kinako) to taste. Enjoy!
If you have leftovers, place them spaced out on a tray lined with baking paper and freeze for 1 hour. After 1 hour, transfer to a sealable freezer bag and eat within 1 month. Thaw in the microwave (40-50 seconds 600W) or slowly in a bowl of water.

Video

Notes

Best eaten the same day. Store in a bowl of cold water in the fridge until time to serve.

If the dough is cracking or seems dry when you are rolling the balls, wet your hands to add a little more moisture to the dough.

If you’ve added too much water and it becomes too difficult to shape, add more shiratamako/mochiko.

Nutrition

The post Shiratama Dango (Rice Dumplings/Mochi Balls) appeared first on Sudachi.

Homemade Kuromitsu (Japanese Brown Sugar Syrup)

Yuto Omura — Thu, 06 Mar 2025 23:47:14 +0000

What is Kuromitsu?

Kuromitsu (黒蜜) is a Japanese sugar syrup that when translated directly, means “black honey”. It is made with “kokuto” (黒糖), an unrefined dark brown sugar and specialty product of Okinawa and Kagoshima prefecture. Kokuto (also known as kurozato or “black sugar”) is made purely from the extracted juices of sugarcane, which is then cooked slowly over low heat to remove impurities.

Although it is visually similar to molasses, it has a lower viscosity and milder flavor. It is well-loved for its rich and slightly bitter taste and is often poured over Japanese sweets (wagashi) such as warabi mochi and anmitsu. It’s also popular to use in drinks such as bubble tea, iced lattes and milkshakes.

Kuromitsu is one of my favorite parts of “anmitsu“, a popular summer dessert made with kanten jelly, adzuki beans, dango, and fruits.

I’ve made small batches of kuromitsu many times for other recipes, so this time I wanted to share how to make a slightly larger batch that can be kept in the fridge. It’s really easy and only requires 3 ingredients!

Key Ingredients & Substitution Ideas

Dark brown sugar: The key ingredient for this recipe is dark brown sugar. Although Okinawan brown sugar (kokuto/kurozato) is commonly used to make it in Japan, dark muscovado sugar works perfectly well.
White sugar: Using dark brown sugar alone will produce a kuromitsu that is quite bitter. To balance the sweetness, I find adding white sugar makes the syrup more delicious. I use a 50/50 ratio, but you can adjust the ratio to suit your preference. I used caster sugar, but granulated is fine too.
Water: I use a basic 1:1 ratio and then reduce it down a little for a syrup slightly thicker than simple syrup.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make homemade Japanese kuromitsu. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Add the ingredients to a pan

Measure your sugars and water and place them in a cold pan. Mix them well and break up any large lumps of sugar before you move the pan to the stovetop.

STEP

Simmer

Heat on medium and continue to stir the mixture until it starts to bubble. Once it’s gently bubbling, reduce the heat to medium-low and simmer until all of the sugar has dissolved and the mixture has thickened slightly.

If foam forms around the edges, scoop it out with a spoon for a clearer end result.

How thick should it be?

Keep in mind that syrup will thicken when it cools. I usually simmer until the syrup coats a thin layer over a spoon. If the syrup is too thin after cooling, you can reduce it more by returning it to the saucepan and simmering over low heat.

STEP

Cool and Store

Remove the pan from the heat and let the syrup cool before using or storing.

To store, transfer it to a clean airtight container (I prefer to use glass) and keep it in the fridge.

Enjoy your homemade kuromitsu in drinks and pour over your favorite Japanese sweets!

Jump to Full Recipe Measurements

Storage

For best results, store in a clean sterilized glass container with an airtight lid in the fridge. When properly stored, you can keep this kuromitsu in the fridge for up to 4 weeks.

Do not store at room temperature.

Syrup with signs of cloudiness, mold growth or a strange odor should be discarded.

Crystallization – Causes and Tips to Prevent It

There are a few reasons why homemade syrups might crystallize. Here are a few tips you can use to prevent or fix it in case it happens.

If the sugar is not melted completely before it’s taken off the heat, then the remaining sugar crystals can harden and grow more crystals as it cools. To prevent this, make sure the sugar is completely dissolved before cooling.
If the syrup is cooked for too long, the water will evaporate and throw off the water-to-sugar ratio. If there is not enough water in the syrup, the sugar will harden and crystallize. You can avoid this by reducing the cooking time.
If the syrup is stored incorrectly and exposed to air for too long, crystallization can occur due to natural evaporation. Once cooled, transfer to a glass container with an airtight lid and store in the refrigerator.

How to Fix Crystallized Syrup

If the syrup is watery with large crystals, it probably wasn’t fully dissolved. You can fix it by returning the syrup to a pot on the stove and taking care to melt the sugar completely over low heat.
If the syrup is too thick with some crystallization or solidification, then it was probably heated for too long. In this case, it will probably be stuck inside the container. Remove the lid and heat in the microwave for 20-30-second intervals until you can transfer the contents into a saucepan. Add an equal amount of water and dissolve the crystals. Wash and sterilize the container before pouring the cooled syrup inside – leftover crystals will cause more crystals to form again.

FAQ

My syrup is too thin, can I fix it?

Sure, you can return it to the stove and reduce it over low heat until it reaches your desired consistency. Keep in mind that the syrup thickens when it cools, so it will seem thin when cooking.

My syrup is too thick, can I fix it?

Yes, you can add more water. Use hot water to help incorporate it into the mixture.

Can I simply mix sugar with hot water instead of cooking it?

Dark sugar tends to clump and doesn’t dissolve easily, heating it gently on the stove ensures all of the sugar is fully dissolved which helps prevent crystallization.

Can I store homemade kuromitsu at room temperature?

No, homemade kuromitsu should be kept in an airtight container in the refrigerator.

What can I use kuromitsu for?

Kuromitsu is a popular topping for Japanese desserts such as warabi mochi, anmitsu, shiratama dango, and more. It’s also delicious poured over ice cream or used in drinks.

I hope you enjoy this homemade kuromitsu recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

Enjoy Kuromitsu With These Recipes

Looking for ideas on where to use your homemade kuromitsu? Try it with these recipes!

Homemade Kuromitsu (Japanese Brown Sugar Syrup)

Kuromitsu is a rich, sweet, and mildly bitter dark brown sugar syrup often served with traditional Japanese sweets. It's also great for drinks or ice cream!

Course Drinks, Homemade Ingredients, Sweets and Desserts

Cuisine Japanese

Duration 15 minutes or less

Diet Dairy Free, Egg Free, Gluten-Free, Pescatarian, Vegetarian

Cook Time 5

Total Time 5

Servings servings

Calories 383kcal

Author Yuto Omura

Ingredients

50 g dark brown sugar muscovado or kokuto if available
50 g white sugar caster or granulated
120 ml water

Metric – US Customary

Instructions

Add 50 g dark brown sugar, 50 g white sugar and 120 ml water to a cold saucepan. Mix well and break any large lumps of sugar.
Transfer the pan to the stove and heat on medium. Stir continuously, and then it starts to bubble, reduce the heat to low. Continue to heat while stirring until all of the sugar has dissolved. If foam forms around the edges, scoop it out with a spoon.
Once the sugar has completely dissolved, continue to simmer until slightly thickened. It should be a similar thickness to simple syrup and will thicken further once cooled.
Remove from the heat and allow to cool before using. To store, transfer the cooled syrup to a clean glass container with an airtight lid and keep it in the refrigerator for up to 4 weeks. Enjoy!

Video

Notes

This recipe yields approx 200ml (a little over 3/4 cup) of syrup.
Feel free to half, double, or triple using a 1:1 volume ratio of total sugar to water.

Nutrition

The post Homemade Kuromitsu (Japanese Brown Sugar Syrup) appeared first on Sudachi.

Japanese Crepes (Harajuku Style)

Yuto Omura — Thu, 28 Nov 2024 23:46:10 +0000

Featured Comment:

“I just made these about an hour ago and they were delicious! I didn’t have strawberries, but I did have plenty of apples, so I made a cinnamon apple filling. I also used kaya (coconut jam) instead of whipped cream for mine, just because I felt like it.”
– @pinkmonkeybird2644 (from YouTube)

What is a Japanese Crepe?

Japanese crepes are a popular street food made with French-inspired paper-thin pancakes packed with a variety of fillings and served in a paper cone.

Although crepes had existed in Japan before, this casual “crepe in a cone” first appeared in 1976 when “Marion Crepe” opened a food stall in a parking lot on Shibuya Park Street. The crepes were an instant hit, and Marion Crepe opened their first proper store in Takeshita Street, Harajuku the following year. This was the start of a food culture trend that is still popular to this day.

While French crepes are often a sophisticated sit-down affair made with quality ingredients served for breakfast, lunch or dinner, Japanese crepes are considered a street-food snack that you would eat on the go.

The most common fillings are usually whipped cream and fruits, but it doesn’t stop there. From desserts such as cheesecake, apple pie or creme brûlée, to savory options like shrimp and avocado or sausage pizza, the sky is truly the limit when it comes to Japanese crepes.

So take your taste buds on a trip through Harajuku with these delicious homemade Japanese crepes and let your creativity run wild!

Key Ingredients & Substitution Ideas

Flour: Both cake flour and all purpose flour work best for this recipe. Keep in mind that crepes made with cake flour are softer but break a little more easily.
Milk: Use warmed whole milk warmed for an easy-to-mix batter. I usually microwave it for 20 seconds, it should be warm (not hot). I haven’t tested the recipe with other kinds of milk yet, but I will update this section when I do.
Eggs: This recipe uses 1 large egg for a small batch of 4-5 crepes. Use room temperature eggs for best results. If you forget or you’re in a rush, place the egg(s) in a bowl of warm (not hot) water for 5 minutes).
Oil: This recipe works with most cooking oils or melted butter. I find oil makes them more flexible whereas butter gives them better flavor so it’s up to you!
Sugar: I use granulated or white caster sugar.
Salt: A pinch of sea salt for a well rounded flavor.
Vanilla essence: A few drops make all the difference in sweet crepes, but leave it out if you’re making savory crepes. You can also use vanilla extract or vanilla oil if you prefer.
Fillings: My chosen fillings for this recipe are sweetened whipped cream (heavy cream) and fruits. You can also use store-bought whipped cream, ice cream or any filling you like. See below for more ideas.

Tools:

Mixing bowls: I use two, one for dry and one for wet ingredients.
Non-stick pan: My pan is 22cm (8.6″) which yeilds 5 crepes with this recipe.
Paper for wrapping (optional)
Electric hand whisk: for whipping cream (optional)
Piping bag: for whipped cream (optional)

Jump to Full Recipe Measurements

5 Filling Ideas

Here are 5 popular flavor variations you can find in Japan. Each ingredients list is enough filling for 1 crepe.

Classic Strawberries & Cream

Summary: Strawberries and cream is arguably the most popular filling in Japan. With mildly sweet cream and fresh, juicy strawberries, what’s not to like?!

What you will need: 4 fresh strawberries, whipped cream

Choco Banana

Summary: Another classic flavor combination, the sweet bananas drizzled with rich chocolate (or nutella) are a great option, especially for those on a budget!

What you will need: Whipped cream, 1 small banana (or half a large), 1 tbsp chocolate sauce (or nutella).

Blueberry Cheesecake

Summary: It’s not uncommon to see whole slices of cheesecake in Japanese crepes, so meet blueberry cheesecake flavor! Simply drizzle blueberry sauce over the cream and add a wedge of cheesecake of your choice. You can use store-bought or homemade cheesecake, and experiment with different flavors!

What you will need: Whipped cream (optional), 1 slice cheesecake, 2 tbsp blueberry sauce.

“Apple Pie”

Summary: Recreate the flavors of apple pie by adding stewed apples and crispy palmier cookies sprinkled with cinnamon and lashings of custard cream. This one brings autumn vibes and it’s so good!

What you will need: Custard cream, 2-4 slices stewed apples, cinnamon, 2 palmier cookies (genji-pie), or flakes of leftover pie crust.

Sausage Pizza

Summary: Looking for a savory option? There are plenty in Japan from tuna mayo salad, avocado and shrimp, and this sausage pizza crepe packed with hotdog sausages, melty cheese and herby pizza sauce.

What you will need: 3-4 tbsp grated cheese (meltable), 1-2 hot dog sausages, 1-2 tbsp pizza sauce, mixed herbs to sprinkle at the end.

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Harajuku-Style Japanese Crepes at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Mix dry ingredients

Start by pre-heating your pan on medium low. It should be thoroughly preheated to ensure even cooking. I use a 22cm pan (8.6inches) which makes 5 crepes.

While you wait, sift the flour into a mixing bowl and add the sugar and a pinch of salt.

Mix and set aside.

STEP

Mix wet ingredients

In a separate bowl, whisk the egg and oil (or melted butter). Once combined, add the warm milk and vanilla essence if using. Whisk until combined.

STEP

Combine

Make a well in the center of the dry ingredients and pour in your wet ingredients.

Whisk until the batter is smooth.

STEP

Oil the pan

Your pan should be thoroughly heated at this point. Add a little oil and wipe away the excess with kitchen paper. This will create a more even finish without heat spots.

Tip: Save the oiled kitchen paper for later so you can lightly grease the pan between each crepe.

STEP

Fry

Pour 60ml (1/4 US cup) of batter into the 22cm pan and swirl it until the base is completely covered.

Tip: Measure 60ml of batter into a smaller container so that you can pour it in all at once. I use a 1/4 US cup measure which is conveniently just the right size. If using a smaller or larger pan, you will need to trial and error the amount of batter – but it should coat the bottom of the pan without being too thick or thin.

Cook until all of the top has set, then flip it over and fry the other side for about 30 seconds.

Remove the crepe from the pan and place it on a plate while you make the rest.

STEP

Assemble

Pipe cream around half of the edge of the crepe, then fill 1/6 of the circle with a triangle of cream or fillings of your choice.

Fold the crepe in half, then fold in thirds to close.

For a cone shape, use a smaller amount of filling and fold it in half like before, then roll it instead of folding.

STEP

Enjoy

Wrap with decorative wax paper for the full Harajuku crepe look, and enjoy!

Jump to Full Recipe Measurements

How to Store

These Japanese crepes are best served immediately, however they can be kept in the refrigerator for 1-3 days depending on the filling. For best results, store the crepes and fillings separately and assemble right before eating.

This is a small batch recipe (makes 4-5) but if you increase the recipe and have leftover batter, you can cover and refrigerate it for 2-3 days. Bring the batter back to room temperature and mix well before using (cold chilled batter will be difficult to spread thinly enough for the crepes).

I hope you enjoy this Japanese-style crepe recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

Related Recipes

The recipes below are perfect for adding to Japanese-style crepes!

Japanese Crepes (Harajuku Style)

These iconic Japanese-style crepes served in a cone can be customized with your favorite fillings. Enjoy Japanese street food in the comfort of your own home with this easy and delicious recipe!

Course Snacks, Sweets and Desserts

Cuisine Fusion, Japanese

Method Pan fry

Duration 30 minutes

Diet Pescatarian, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 312kcal

Author Yuto Omura

Equipment

22cm Non-Stick Frying Pan (8.6")

Ingredients

70 g cake flour or all purpose flour
½ tbsp sugar
1 pinch salt
1 egg room temperature
2 tsp cooking oil or melted butter (approx 5g per tsp) for batter
160 ml whole milk warm
⅛ tsp vanilla essence optional
1 tsp cooking oil for frying

Whipped Cream/Filling

250 ml heavy cream
2 ½ tbsp powdered sugar
2 drops vanilla essence
20 strawberries or 1 small banana per crepe
chocolate sauce optional

Metric – US Customary

Instructions

Preheat a 22cm non-stick pan on medium low. While it heats, sift 70 g cake flour into a bowl. Add ½ tbsp sugar and 1 pinch salt and mix.
In a separate bowl, crack 1 egg and add 2 tsp cooking oil (or melted butter) and whisk until combined. Add 160 ml whole milk and ⅛ tsp vanilla essence.
Make a well in the dry ingredients and pour the wet mixture into the center. Whisk until smooth.
Once the pan is hot, pour in 1 tsp cooking oil and wipe it around the pan using kitchen paper. Save the kitchen paper to grease the pan between each crepe.
Pour 60ml (¼ US cup) of the batter into the pan and swirl it around until the bottom of the pan is completely covered. Heat until the batter has set and small bubbles start to appear on the surface.
Flip the crepe over and fry on the other side for 30 seconds. Remove the crepe from the pan and transfer to a plate. Wipe the pan with the oiled kitchen paper and repeat until all of the batter is used.
Pour 250 ml heavy cream into a large bowl and add 2 ½ tbsp powdered sugar and 2 drops vanilla essence. Place it over a bowl of ice and whip until firm peaks form.
Pipe (or spread) the cream around one-half of the edge of the crepe. Fill 1/6 with cream and add sliced strawberries or bananas. Drizzle with chocolate sauce if desired.
Fold the crepe in half, then fold it in thirds until it makes a triangle shape. For a smaller cone shape, use less filling, fold it in half and roll it instead of folding.
Enjoy!

Nutrition

The post Japanese Crepes (Harajuku Style) appeared first on Sudachi.

Matcha Tiramisu

Yuto Omura — Fri, 22 Nov 2024 00:21:46 +0000

Featured Comment:

“I am a matcha lover and this taste SO GOOD !!”
– @daisyamelia.tay (from Instagram)

How I Developed This Matcha Tiramisu

Matcha Tiramisu is a delicious fusion dessert where traditional Italian Tiramisu meets the vibrant, earthy and refreshing flavor of Japanese matcha green tea. Made with spongy matcha-soaked ladyfingers and generous layers of rich and creamy matcha mascapone cream, this no-bake dessert is perfect for parties and is sure to wow your guests with its vibrant color and decadent flavor!

My goal with this recipe was to create perfectly creamy and smooth tiramisu packed with matcha flavor. First, I needed to achieve the ultimate mascarpone cream base. I took some inspiration from both authentic Italian recipes and less authentic Japanese recipes, combining mascapone cheese, cream, egg yolks and sugar to create the perfect balance between rich and light. I don’t use egg whites in this recipe so I recommend saving them for another recipe.

The next step was making sure every bite has the perfect amount of matcha. As a big matcha fan, I ended up incorporating matcha into the mascarpone cream too. The result? Well, I kinda want to put this matcha mascarpone cream on everything now!

If you’re a matcha fan, this recipe is a must-try!

Key Ingredients & Substitution Ideas

Matcha powder: Since this recipe relies on the strong flavor of matcha and uses quite a lot (3 tbsp plus extra for dusting) I recommend using a good quality culinary-grade matcha. It should be vibrant green with a bright aroma, this indicates freshness (old matcha will be dark or yellowish brown, and have an almost musty smell). Matcha should be consumed as quickly as possible so avoid buying large batches.
Mascarpone cream: The matcha-flavored mascarpone cream is really the star of this recipe. It’s perfectly creamy, light and packed with matcha flavor. To make it, you will need to combine the matcha powder with mascarpone cheese, heavy cream and egg yolks sweetened with a simple syrup. I make the syrup myself by heating water and sugar in a pan, then use the hot syrup to lightly cook the egg yolks and whip them into a light and creamy consistency. This technique is called “Pâte à bombe” and I will explain more about it in the walkthrough below.
Biscuit/cake layer: For best results, use the hard, sugar-coated Savoiardi biscuits (ladyfingers) because they tend to absorb flavor better without becoming too soggy. You can use store-bought for convenience, or if you have time you can even try making them yourself.

Tools:

Electric whisk: I use a hand whisk but of course, a stand mixer works too. You will need to whip the egg yolks and cream, and it will be a lot of work if you try and do it manually.
Glass mixing bowl: Since I cook the egg yolks with sugar syrup, it’s important to use a heatproof bowl. I recommend a large glass mixing bowl.
8×8″ container or similar: An oven dish, square/rectangular cake pan or even a large lunchbox all work great for this recipe. I used a 20x23x8cm (7.8x9x3″) lidded container which was very convenient for keeping it covered in the fridge.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Matcha Tiramisu at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

If you prefer to watch the process in action, check out my YouTube video of this recipe for a complete visual walkthrough!

STEP

Make matcha for dipping

Start by sifting your matcha into a small bowl to remove any lumps.

Add hot water and whisk with a matcha whisk (chasen) or milk frother until the matcha is well combined. The optimum recommended water temperature for making matcha is 80°C (176°F) so boil water and let it cool a little before adding it.

Once combined, add the sugar and whisk until dissolved. Pour the mixture into a deeper container and add an equal amount of cold water. Use a container deep enough to submerge the lady fingers.

Set the mixture aside for later.

STEP

Pâte à bombe

Pâte à bombe is a technique of cooking eggs with hot sugar and whipping them until fluffy and smooth. The result is a rich yet light cream base that adds stability to desserts such as mousse and parfait.

Start by pouring water and sugar into a saucepan and heat it on medium. Mix until the sugar has dissolved, and then stop mixing from this point. If you feel it’s heating unevenly, you can swirl the pan around instead.

The goal here is to heat the sugar to somewhere around 120°C (248°F). You will need a cooking thermometer to accurately check the temperature and make sure it’s no less than 118°C but also doesn’t exceed 121°C (244.4-249.8°F) At around this point, I notice the syrup bubbles more slowly and quietly as it thickens.

While the sugar is heating, prepare your egg yolks by placing them in a heatproof mixing bowl. This technique works best with room-temperature eggs, however, eggs separate more easily when chilled. I recommend separating the eggs in advance to allow the yolks to come to room temperature before you start heating the sugar.

Check the sugar temperature frequently and take it off the heat as soon as it reaches 120°C (248°F). Whip your eggs with an electric whisk for about 1 minute and then slowly pour in the syrup while whipping on high to incorporate.

Once combined, whip on a medium-high setting until pale and doubled in size. It should be thick enough to draw ribbons with the mixture.

Set aside to cool while you prepare the mascarpone cream.

STEP

Matcha mascarpone cream

Place mascarpone cheese in a large mixing bowl and soften by mixing it with a spatula.

Once softened, sift in the matcha and mix well. This will stop the matcha powder from flying in the air when you start whipping. Add the heavy cream and then whip with an electric mixer until firm enough to form peaks.

STEP

Combine

Pour the Pâte à bombe mixture into the bowl and use a spatula to fold and combine.

Make sure to scrape the bottom and sides of the bowl. The final color should be uniform with no streaks of yellow.

STEP

Assemble

Dip the ladyfingers into the cooled matcha, and arrange them in a layer at the bottom of the container. Make sure not to hold the ladyfingers in the matcha for too long because they might become soggy and fall apart. I dip them in for 1-2 seconds and then place them straight into the container. Once the layer is complete, sprinkle matcha over the top for a boost of flavor.

I used a 20x23x8cm (7.8x9x3″) container, but this recipe works for 20x20cm (8″) deep square pan or any container that holds a similar volume (approx 3.5 litres, or 15.5 US cups).

Pour half of the matcha mascarpone cream over the top and smooth it out.

Repeat another layer of matcha-soaked lady fingers and mascarpone cream.

STEP

Chill

Smooth the top using a spatula and then cover tightly with a lid or plastic wrap. Rest in the refrigerator for at least 4-6 hours, preferably overnight.

STEP

Serve

Sprinkle with a generous dusting of matcha powder and let it moisten, then sprinkle a fresh dusting of matcha powder right before serving.

Enjoy!

Jump to Full Recipe Measurements

How to Store

Matcha Tiramisu must be kept refrigerated and eaten within 3-4 days, although it is at its best within 1-2 days. Since it’ is made with fresh dairy products and lightly cooked eggs, it shouldn’t be left out for extended periods, especially in warm environments. Keep it refrigerated until serving time.

If you can’t eat it within a few days, you can also freeze it for up to 1 month. Divide it into individual portions and store in an airtight container. Thaw in the refrigerator overnight and consume within 1 day of defrosting (never refreeze).

FAQ

Can I make this recipe without eggs?

You can swap the egg yolks for extra heavy cream (double the original amount). If you make this recipe without egg yolks, you don’t really need to make the sugar syrup, so omit the water and add the sugar directly to the whipped cream.

My cookies/cake became soggy/fell apart. What went wrong?

Make sure to cool your matcha to room temperature before dipping your cookies, hot liquid will absorb too quickly and cause them to fall apart. If using spongecake, dipping can cause too much liquid to be absorbed. To counter this, I recommend using a pastry brush to apply the matcha to the surface.

How do I cut a neat slice of tiramisu?

I’m far from an expert on this, but here are a few tips that help me cut my tiramisu. First, make sure to wipe your knife between each cut. If you have a silicone spatula, you should be able to scoop it under the slice without too much difficulty. If you have two spatulas, you can use one to hold the slice steady, and the other to lift it up. The first slice is the hardest, but it becomes easier after that. Good luck!

I hope you enjoy this Matcha Tiramisu recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Matcha Recipes

If you’re interested in matcha sweets and desserts, check out some of my other recipes:

Matcha Tiramisu

Matcha Tiramisu is the perfect fusion no-bake dessert made with layers of rich, velvety matcha mascarpone cream and spongy matcha-soaked ladyfingers. It's a must-try for all matcha lovers!

Course Sweets and Desserts

Cuisine Fusion, Japanese

Duration 1+ hour

Diet Pescatarian, Vegetarian

Prep Time 30

Resting Time 4

Total Time 4 30

Servings servings

Calories 405kcal

Author Yuto Omura

Equipment

1 square 8" cake pan (20cm)
1 Pyrex Glass Mixing Bowls

Ingredients

Matcha Lady Fingers

1 tbsp matcha powder
2 tbsp granulated sugar
150 ml hot water approx 80°C / 176°F
150 ml water room temperature
38 ladyfingers (savoiardi biscuits)

Matcha Mascarpone Cream

120 ml water
100 g granulated sugar
4 egg yolks
400 g mascarpone cheese softened
2 tbsp matcha powder plus extra for sprinkling
200 ml heavy cream chilled

Metric – US Customary

Instructions

Sift 1 tbsp matcha powder into a bowl and add 150 ml hot water. Whisk until incorporated and then add 2 tbsp granulated sugar. Whisk thoroughly until the sugar has dissolved.
Transfer to a container tall enough to submerge the ladyfingers. Add another 150 ml water, this time at room temperature. This will cool the mixture quickly. Set aside for later.
Pour 100 g granulated sugar and 120 ml water into a saucepan. Heat on medium and mix to help dissolve the sugar. Once dissolved, stop stirring and allow it to bubble until it reaches 120 °C (248 °F).
(Tip: the syrup will thicken and bubbling will slow down around the correct temperature, but check regularly with a thermometer to ensure accuracy.)
Add 4 egg yolks to a large heatproof bowl (I used a glass mixing bowl). Once the sugar has reached 120 °C (248 °F), take it off the heat and start whipping the egg yolks on high with an electric mixer. Slowly pour in the syrup while whisking.
Once all of the syrup is added, reduce the speed to medium-high and continue to whip until the egg yolks are pale, smooth and thick enough to draw ribbons.
Place 400 g mascarpone cheese in a separate mixing bowl and mix to soften. Sift in 2 tbsp matcha powder and roughly mix it in. Add 200 ml heavy cream and then whip with an electric mixer on medium-high speed until it's firm enough to form peaks.
Pour the egg mixture into the matcha mascarpone cream and fold until combined.
Take your 8" square cake pan or a deep baking dish with similar dimensions. Dip the ladyfingers in the matcha for about 1-2 seconds at a time and arrange in one layer at the bottom of the container. Use a sifter to sprinkle the top with matcha powder before adding half of the matcha cream mixture.
Repeat another layer of matcha-dipped biscuits and cream. Smooth the top with a spatula and then chill in the refrigerator for at least 4-6 hours (overnight is recommended).
Sprinkle the top with matcha powder right before serving and enjoy!

Video

Notes

Keep refrigerated and consume within 3-4 days.

Nutrition

The post Matcha Tiramisu appeared first on Sudachi.

Japanese Steamed Cakes (Mushi Pan)

Yuto Omura — Mon, 28 Oct 2024 23:56:03 +0000

Featured Comment:

I tried the matcha version today, amazing! Soft, slightly chewy, perfect balance between the taste of matcha and the amount of sugar, and incredibly easy to make! I will try adding chocolate chips next time. Thank you for this great recipe!
– Mei

What is Mushi Pan?

Mushi Pan (蒸しパン) is a light and fluffy steamed cake that resembles a muffin. Just like muffins, they can be customized using different fillings and flavors. The most common filling in Japan is sweet potato, which was originally added for extra sweetness during a time when sugar was expensive.

The word “mushi” means steamed, and “pan” means bread. Although the origins of mushi pan are not clear, I would say they are quite similar to Chinese steamed cakes such as Ma Lai Gao (a steamed cake flavored with dark brown sugar) or Fa Gao (Prosperity Cakes).

Mushi pan is easy to make and customize with your favorite flavors, and make a great snack or breakfast. Since they contain less sugar, and no eggs or butter, they can be a slightly healthier alternative to regular baked goods. Not to mention, kids love them too!

How I Developed This Recipe

Making mushi pan is pretty straight-forward and a great recipe for beginners!

My main goal for this recipe was to recreate the cracked tops that you see with store-bought versions, somehow they look fluffier and more appealing to me. The answer to this is using enough baking powder, and making sure it’s still active! (See ingredients list below for more info.)

This simple mushi pan recipe is the perfect base for customization. I included sweet potato, matcha and adzuki beans, black tea and apple, and chocolate orange. Feel free to experiment and let me know your favorite flavors and additions in the comments!

Key Ingredients & Substitution Ideas

Cake flour: Using flour with low protein content is important for ensuring a light and fluffy result. Using all-purpose flour will make the cakes heavier and less likely to crack. I’ve tested this recipe with rice flour and although the texture is a little chewier, it still works. If using rice flour, I recommend omitting the starch (see below).
Starch: Starch helps make the mushi pan even lighter. I’ve tried cornstarch, potato starch, and tapioca starch, and they all yield pretty similar results. If you’re using powdered flavoring, reduce or replace the starch. Example: Replace starch with cocoa powder, or replace half of the starch with matcha powder.
Baking powder: The key ingredient to give this mushi-pan its iconic crack is baking powder. Make sure to use baking powder that is still active. You can test it by placing a small amount in a bowl and pouring hot water over it, if it fizzes then it’s good. If not, you’ll need to replace it.
Milk: Milk adds moisture and stability to the mushi pan. I use whole milk, but I’ve also tried with soy milk and it works well.
Sugar: I used white granulated sugar but any white or light brown sugar will work in this recipe.
Oil: A neutral-flavored oil adds moisture to the cakes. Avoid using butter for this recipe as it can actually make it a bit dense.
Salt: A pinch of salt to round the flavor.
Sweet potato: The most common variation of mushi pan in Japan is sweet potato which is why I included it on this list. See below for alternatives.
Vanilla essence: I love adding vanilla to any kind of sponge, but feel free to add your favorite flavoring or simply leave it out.

Customizing with different flavors:

Flavored powders: I mentioned before, but if using flavored powders then reduce the starch to compensate for the extra dry ingredient. Cocoa can replace the starch completely. For matcha, I replace half of the starch.
Chocolate, dried fruits, nuts: Instead of sweet potato, feel free to use things like chocolate chips, raisins, walnuts etc.
Fresh fruits: Sweet potatoes can also be replaced with fruits such as apples or blueberries.
Tea: Tea-flavored mushi pan is one of my personal favorites (which is why I included it in this list). To add tea, heat the milk and steep the tea leaves until strongly flavored. I recommend measuring out extra milk for this step as some will be lost through the heating/flavoring process.
Spices: Cinnamon, nutmeg, all-spice, you can add any of your favorite spices to this recipe!
Savory ideas: Why not make them savory using cheese, herbs or even vegetables like corn or beans?

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make fluffy homemade Mushi Pan. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

How to Prepare Sweet Potato For Mushi Pan

Sweet potato is a pretty standard addition to mushi pan in Japan. Here is how to prepare them so that they’re soft and sweet. If you don’t plan to use sweet potato then you can skip this step.

First, wash the surface of the sweet potato and cut it into small cubes leaving some skin on. Place the cubes in a bowl of water for 5 minutes to remove the excess starch.

After 5 minutes, drain the water and place them in a small saucepan. Sprinkle with sugar and add enough water to just about cover them. Bring to a boil then simmer for 5 minutes or until the liquid has gone.

The sweet potato should be slightly softened (parboiled), but not so much that they’re falling apart. You will also notice that the inside color has changed to yellow. Set aside to cool.

STEP

Mix the dry ingredients

Next, mix the flour, starch, baking powder and a pinch of salt together in a bowl.

Other flavors

If you are making chocolate mushi pan, replace the starch with cocoa powder.

If you are making matcha mushi pan, replace half of the starch with matcha powder.

STEP

Mix the wet ingredients

Pour the milk into a separate bowl and add the sugar, oil and vanilla essence (or flavoring of choice). Whisk until the sugar has dissolved.

To add tea flavor

Dip a tea bag in hot water to help release more flavor, and then transfer it to warmed milk. If using loose tea, heat the milk to about 60°C (140°F) and add about 1 tsp of tea leaves. Let the milk cool and strain it before you add the other ingredients. I recommend increasing the milk if flavoring with tea because some milk will be lost during steeping/straining.

STEP

Combine

Sift the dry ingredients into the bowl of wet ingredients and whisk until smooth. Add about 3/4 of the sweet potato (or filling of choice), saving some to decorate the tops. Let the mixture rest for while you prepare the steamer.

STEP

Prepare the steamer

Fill your steamer with water and heat it on high. Wrap the lid with a clean kitchen towel to prevent water droplets falling on the mushi pan.

If you don’t have a steamer, you can also use a deep frying pan with a lid.

Line heatproof ramekins with cupcake cases. I use small glass containers.

Spoon the batter into the cupcake cases and place the leftover sweet potato cubes on top.

STEP

Steam

Place the ramekins in the steamer leaving space between each one. Be careful of the steam, wear oven gloves or use tongs to place them in the pot safely.

Also, be careful not to over-crowd the pot as they will expand and stick together. Steam with the lid on high for 12 minutes.

If making multiple flavors, you can prepare the batter while the first batch cooks.

STEP

Cool

Once cooked, transfer to a wire rack and leave to cool before eating or storing.

Enjoy!

Jump to Full Recipe Measurements

How to Store

These mushi pan can be stored in an airtight container for 2-3 days depending on the climate where you live. Mushi pan with fresh fillings (like sweet potato or apple) should be consumed as soon as possible, preferably in 1-2 days. Keep in mind that refrigerating them will dry them out, so you will need to revive them either by microwaving them for 10-20 seconds, or steaming them again for a a few minutes.

You can freeze them for up to 1 month. Store in an airtight container or freezer bag and thaw at room temperature. (If you want to defrost in a hurry, 20-30 seconds in the microwave also does the trick!)

Troubleshooting

My mushi pan didn’t rise/crack, what happened?

The key raising agent in this recipe is baking powder. Baking powder can become inactive if stored for a long time. To test your baking powder, add a spoonful into a bowl and pour a few tablespoons of boiling water over the top. If it fizzes and bubbles, it is still fine to use. If nothing happens then you will need to replace it. Another reason can be that you didn’t steam at a high enough temperature, steam on high for best results.

My mushi pan turned dense and doughy, what happened?

One reason can be inactive baking powder (see info above). Another reason could be adding too much flour. I recommend using scales for accuracy. If using cup measurements, sift the flour before measuring to avoid adding too much. Overmixing can also cause gluten to form which can make the texture doughy.

My mushi pan deflated when I removed the lid, what happened?

Deflated mushi pan can be caused by two things. One is inactive baking powder (see info above), the other is not cooking it for long enough and removing the lid too soon. If you remove the lid before the mushi pan is fully cooked then the steam will escape and the pressure inside the pot will change, causing the top to collapse.

Can I make this recipe gluten-free?

I’ve tried this recipe with an equal amout of rice flour and it works, although the texture is a little more dense. I will update this section when I test the recipe with other flours.

I hope you enjoy this Mushi Pan recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you think by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Recipes Like This

Japanese Steamed Cakes (Mushi Pan)

Mushi Pan is a light and fluffy steamed cake that makes the perfect snack or breakfast treat. Customize this easy recipe with your favorite flavor combinations!

Course Breakfast, Snacks

Cuisine Japanese

Method Steam

Duration 30 minutes

Diet Dairy Free, Egg Free, Gluten-Free, Pescatarian, Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 168kcal

Author Yuto Omura

Ingredients

Sweet Potato (optional)

80 g Japanese sweet potato (satsumaimo) or your chosen fruit/chocolate/filling of choice.
1 tbsp sugar
water

Mushi Pan

60 g cake flour or rice flour
2 tbsp cornstarch for chocolate, swap for an equal amount of cocoa powder. More matcha, sub half for matcha powder.
1 tsp baking powder
1 pinch salt
80 ml milk or soy milk
40 g sugar
½ tbsp cooking oil neutral flavored
vanilla essence or flavoring of choice

Metric – US Customary

Instructions

Sweet Potato (If using a different filling, skip these steps)

Cut 80 g Japanese sweet potato (satsumaimo) into small cubes, then place in a bowl of cold water for 5 minutes to remove the excess starch.
Drain and place the cubes in a saucepan with 1 tbsp sugar. Add enough water to just about cover and simmer without a lid for about 5 minutes or until par-boiled. (Be careful not to cook too much or they will break when mixed with the mushi-pan batter.)
Drain any excess liquid and set aside for later.

Mushi Pan

Mix 60 g cake flour, 2 tbsp cornstarch, 1 tsp baking powder and 1 pinch salt together in a bowl. For chocolate mushi pan, swap the cornstarch for cocoa powder. For matcha mushi pan, half the starch and replace with matcha powder.
In a separate bowl, add 80 ml milk. (If flavoring with tea, warm the milk and steep the tea for 2-5 minutes or until strong enough to your liking then strain.) Add 40 g sugar, ½ tbsp cooking oil and a few drops of vanilla essence (or flavoring of your choice) and whisk until the sugar has dissolved.
Sift the dry ingredients into the wet ingredients and whisk until smooth.
Fold in about 3/4 of the sweet potato (or filling of choice), saving the other 1/4 to place on top.
Fill your steamer with water and bring to a boil over a high heat. Wrap the lid with a clean kitchen towel to prevent water droplets falling on the mushi pan. (If you don't have a steamer, use a deep pan with a lid and place a wire rack or similar to elevate the mushi pan.)
Line ramekins with cupcake cases and then spoon the mixture inside. Place the remaining sweet potato pieces (or filling of choice) on the top.
Once the water in the steamer is boiling rapidly, carefully place the mushi pan inside the steaming basket (be careful of the steam, use gloves or tongs to protect your skin). Leave space between them to prevent them from merging together when they expand. Cover with the lid and steam for 12 minutes on high.
After 12 minutes, turn off the heat and remove the mushi pan from the steaming basket. I used tongs and a spatula to remove them. Transfer to a wire rack and leave to cool.
Enjoy!

Notes

Store in an airtight container in a cool place for 1-3 days.

To freeze, store in a sealable freezer bag and consume within one month. Thaw at room temperature or microwave for 20-30 seconds.

Nutrition

The post Japanese Steamed Cakes (Mushi Pan) appeared first on Sudachi.

Yaki Imo (Baked Japanese Sweet Potatoes)

Yuto Omura — Thu, 03 Oct 2024 00:03:20 +0000

What is Yaki Imo?

Yaki Imo (焼き芋) is a popular Japanese snack and street food made by baking sweet potatoes (known in Japanese as “satsumaimo”) until tender and sweet. It is said the earliest version of Yaki Imo appeared in the Edo period and was made by steaming the sweet potatoes in a clay pot with a wooden lid.

Around the 1950’s, a new trend of “Ishi-Yaki Imo” (石焼き芋) began. This innovative method of baking sweet potatoes involved placing them over hot pebbles in a metal box and slowly roasting them while carting them around towns and cities. In the 70’s, there were believed to be more than 1000 Ishi-Yaki Imo vendors in Tokyo alone.

These days, it’s pretty rare to see the old-school Yaki Imo food trucks driving around. However, you can find a small electric sweet potato machine near the vegetable section of many supermarkets in Japan making it easy to purchase freshly baked Yaki Imo.

That said, it’s also easy to make delicious Yaki Imo at home. You don’t need any special equipment, just an oven!

Types of Sweet Potatoes Used for Yaki Imo

Yaki Imo is a nostalgic snack with a long history. These days there has been a boom in the development of new varieties of Japanese sweet potato. Depending on the type you use, you can have a totally different experience of yaki imo! There are two general types you can find.

Hoku Hoku Type: The classic, nostalgic yaki imo that has a fluffy texture and elegant sweetness. Due to their lower water content, they’re versatile and suitable for dishes like sweet potato tempura and daigaku imo (candied sweet potatoes). A few varieties of hoku hoku type include:

Naruto Kintoki (sweetness 4/5) – slightly leaning towards moist type
Beni Azuma (sweetness 3/5)
Kuri Kaguya (sweetness 3/5)

Shittori Type: The modern, “moist” type that has a sweet sticky texture almost like a pudding. They are also sometimes called “nettori” which means “sticky”. Most moist types are very sweet making them suitable for making desserts such as cheesecake or suito poteto. Some moist types include:

Beni Haruka (sweetness 5/5)
Anno Imo (sweetness 5/5)
Silk Sweet (sweetness 3/5) – slightly leaning towards fluffy type
Murasaki imo (sweetness 2/5) – purple inside, not recommended for yaki imo due to lacking sweetness

Unless you’re a sweet potato expert, it can be almost impossible to tell the difference by eye. Some varieties look very similar. The picture above shows a few types I found at my local supermarkets.

These 4 types of Japanese sweet potato were all baked for 90 minutes at 160°C.

I baked the four above to test the different textures and levels of sweetness. In my final recipe, I ended up using Beni Haruka which is one of the sweetest and high moisture types (it’s also one of my favorites)!

If you have a chance to try out a few different types of Japanese sweet potato, I recommend trying at least one of the shittori types. They’re literally like desserts in potato form!

How I Developed This Recipe

I’ve been eating yaki imo all my life, and I thought there wasn’t much to it. Just stick a potato in the oven right? However, it turns out there’s a little more to it than that. Oven temperature, different variations of sweet potato and different baking methods can actually produce wildly different results.

The secret to perfectly tender and sweet Yaki Imo is to bake at a low temperature for a long time. In Japan, there are special machines that are set to around 75°C and slowly bake the sweet potato for several hours. This low-and-slow method activates the enzymes in the sweet potato, breaking the starch down into maltose and highlighting its natural sweetness that tastes like pudding.

My recipe uses a higher temperature but yields similar results to the store-bought versions in Japan. I hope you give it a try!

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Authentic Japanese Yaki Imo at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

Tip Before You Start This Recipe

If you’ve bought fresh sweet potatoes, wrap them in newspaper and store them in a cool dark place away from moisture. If you let the sweet potatoes mature/ripen for 1-2 weeks, you will be rewarded with sweeter and tastier Yaki Imo.

STEP

Wash the skin

Start by preheating your oven to 160°C (320°F).

While you wait, wash the sweet potatoes with warm water and gently rub the skin with a clean cloth or sponge. Be careful not to use an abrasive or scrub too hard, as the skin of sweet potato is quite delicate.

Since they are washed, the skin will be edible once cooked (optional). I also like to place them in a bowl of lightly salted water while I wait (only necessary if you plan to eat the skin).

STEP

Prepare for baking

Place your sweet potatoes on a baking tray.

If you want the texture to be extra moist, wrap each sweet potato tightly with foil. Do not pierce or cut the potatoes, this can actually allow moisture to escape and dry them out.

One step further: Wrap with dampened kitchen paper, then wrap with foil.

The method you choose should be based on how much moisture you want to keep in. Unwrapped will be evenly cooked with firmer skin, wrapped with foil is softer but I found it slightly less smooth. The one wrapped with damp kitchen paper and foil was very similar to foil only, but the skin felt softer.

Beni Haruka Japanese sweet potatoes cooked for 60 minutes at 160°C using different methods of wrapping.

I personally found that I enjoyed the texture of the unwrapped sweet potato the most, but it’s down to personal preference.

STEP

Bake

Once your oven is hot, place the oven tray on the middle shelf and bake the sweet potatoes for 60-90 minutes.

The time depends on the size of the sweet potato, so check it around the hour mark. You should be able to pierce it with ease. I find sweet potatoes between 150-200g will take 60-70 minutes, whereas the large 300g+ ones take the full 90 minutes.

STEP

Cool and Enjoy

When you take the sweet potatoes out of the oven, they will be piping hot. Let them cool for a while and eat them warm.

Enjoy!

Jump to Full Recipe Measurements

How to Store

Yaki imo is best eaten after it’s cooled a little but still warm/hot on the day of baking. However, there has been a trend of chilling them in the refrigerator and enjoying as “hiyashi yaki imo” (chilled baked sweet potato). If you use a moist type of sweet potato then hiyashi yaki imo is really delicious.

If storing, be sure to wrap them in plastic wrap and then store in a sealable freezer bag or airtight container to prevent them from drying out. You can refrigerate for 2-3 days. Freezing is not recommended.

I hope you enjoy this yaki imo recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Sweet Potato Recipes

Sweet Potato Dessert (Suito Poteto)
Daigaku Imo (Candied Sweet Potato)
Sweet Potato Tempura
Kuri Kinton (Sweet Potato Mash with Candied Chestnuts)

Yaki Imo (Baked Japanese Sweet Potatoes)

Yaki Imo is a simple Japanese sweet potato baked until perfectly creamy and irresistibly sweet. This iconic autumn treat can be enjoyed on its own or incorporated into other desserts!

Course Snacks, Sweets and Desserts

Cuisine Japanese

Method Bake

Duration 1+ hour

Diet Dairy Free, Egg Free, Gluten-Free, Pescatarian, Vegan, Vegetarian

Prep Time 10

Cook Time 1 30

Cooling Time 20

Total Time 2

Servings servings

Calories 117kcal

Author Yuto Omura

Ingredients

3 Japanese sweet potato (satsumaimo) preferably beni haruka, anno imo or silk sweet
salt
water

Instructions

Start preheating your oven to 160 °C (320 °F). While you wait, take 3 Japanese sweet potato (satsumaimo) and gently wash with a damp cloth or sponge, being careful not to remove the skin.
Sprinkle a small amount of salt into a large bowl of water and soak the sweet potatoes for 5-10 minutes.
Without drying, place the sweet potatoes on a baking tray. Optional: Wrap with foil (or damp kitchen paper and foil) for extra moisture.
Bake for 60-90 minutes depending on size. Pierce the largest sweet potato around the hour mark to test the softness and continue to bake as necessary.
Once soft, remove from the oven and leave to cool for about 20 minutes before eating.
Enjoy!

Notes

For best results, wrap newly bought sweet potatoes in newspaper and store in a cool, dry place to ripen for 1-2 weeks before baking.

Store leftovers by wrapping tightly with plastic wrap and storing in a sealable zipper bag or airtight container in the refrigerator and consume within 2-3 days.

Nutrition

The post Yaki Imo (Baked Japanese Sweet Potatoes) appeared first on Sudachi.

Matcha Pound Cake with Adzuki Beans

Yuto Omura — Fri, 26 Jul 2024 00:46:23 +0000

Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.

Featured Comment:

“Made the pound cake with kuromame left over from osechi and sugar substitute for the diabetics in my household. The cake was light, delicious and quick to make.”
– Christine

What is Japanese Pound Cake?

Cakes in Japan are often celebrated for their light, fluffy, cloud-like texture (think strawberry shortcake and chiffon cake), but did you know that pound cake is well-loved here too? In fact, you can find individual slices of pound cake in most convenience stores and supermarkets across the country.

Japanese pound cakes come in many different flavors ranging from standard vanilla or lemon, to more unusual options such as matcha, roasted green tea (hojicha), and black bean. Today I’m going to show you how make Matcha Pound Cake, which is one of my personal favorites!

Japanese pound cake is typically a little lighter and fluffier than pound cake found in the West, but it still has that rich, buttery and moist texture that is loved by many. My version contains boiled adzuki beans, which are a perfect pairing for matcha due to their natural sweet taste and creamy texture.

This Matcha and Adzuki Pound Cake makes a wonderful snack or afternoon tea cake, so I hope you can enjoy this one with family and friends!

Key Ingredients & Substitution Ideas

Cake flour: This low-gluten wheat flour will give your cake a softer and lighter crumb while still being rich and dense. Because cake flour is lighter, it rises better and gives pound cakes a better dome shape. You can use all-purpose flour in a pinch, but the top might be flatter.
Granulated sugar: Japanese cakes are typically not as sweet as their Western counterparts, however, one exception is pound cake which is known for its sweet and buttery flavor. Granulated or caster (superfine) work best. I don’t recommend decreasing the amount or using any other kinds of sugar.
Eggs and butter: Regular large eggs and unsalted butter are used in this recipe, just remember to take them out of the fridge before you start. They should be room temperature when making the batter. (If you forgot, check the tips & tricks below the recipe.)
Whole milk: Adding whole milk contributes to a softer and moister crumb. Substitutes include plain yogurt or sour cream.
Baking powder: Although traditional pound cake doesn’t include any rising agents, I like to add a small amount to help that iconic crack form along the top. Baking powder can expire, so if it’s been hanging around in your cupboard for a while, test a small amount with some boiling water. If it bubbles, it’s still good. If nothing happens, you’ll need to replace it.
Vanilla: Although this is a matcha cake, vanilla works really well with matcha and adds a nice depth. Since it’s not the main flavor, I find inexpensive vanilla essence works perfectly well. Feel free to use extract or paste if that’s what you have, just be careful not to use too much as we don’t want to overpower the matcha.
Matcha powder: Use a good quality culinary grade matcha powder (affiliate link), no need to use expensive ceremonial grades here (save that for drinking!). Matcha powder that is bright green with a pleasant aroma indicates freshness, if your matcha is dark and has a musty smell, I recommend replacing it. Keep opened matcha in an airtight container in the refrigerator to extend its shelf life.
Adzuki beans: Your adzuki beans will need to be boiled before you start the recipe. You can either buy the dried beans and boil them yourself, or you can save time and buy canned adzuki beans that have already been cooked (affiliate link). Boiling instructions: Wash the beans and boil for 10 minutes, then replace the water (to remove astringency), boil for another 40-50 minutes until soft enough to crush with your fingers. Make sure you cool them before using them in your cake. If adzuki beans aren’t your thing, omit them or try adding white chocolate chips, nuts or dried fruit instead!

I used a 18×7.5cm loaf pan (7x3inches) for this recipe, so aim for a pan with similar dimensions. If using smaller or larger pans, you will need to adjust the baking time.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Matcha Pound Cake with adzuki beans. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Combine wet ingredients

Before you start, preheat your oven to 180°C (350°F) and line your baking pan. I like to use baking paper for easy removal, but you can grease your pan with butter if you prefer.

Whisk the eggs, milk and vanilla in a jug and set aside for later.

STEP

Sift dry ingredients

Sift the cake flour and matcha into a bowl and mix well. Scoop out 1 tbsp and set aside for later (we will use this to coat the adzuki beans). Then, add the baking powder and a pinch of salt.

STEP

Cream butter and sugar

Whip the butter until smooth, then add the sugar and continue to whip until combined. Gradually add the egg mixture from earlier while whisking continuously. Note that if your egg mixture was made with chilled eggs, or you add it at once, then the batter might split. You can prevent this by making sure you use room-temperature eggs and add them slowly to the butter and sugar. If it does split, don’t worry too much as you can save it when you add the dry ingredients.

STEP

Combine wet and dry ingredients

Add the dry ingredients one-third at a time until well incorporated. Once there is no more dry flour, stop whipping.

STEP

Add the adzuki beans

Whether you’re using your own boiled adzuki beans or the canned variety, I recommend rinsing them and patting them dry to prevent adding unnecessary moisture to the batter. Sprinkle with the matcha flour saved from earlier and toss until evenly covered, then add them to the batter. Coating the beans with flour will help stop sinking while baking. Save a few to sprinkle on the top if you like.

STEP

Bake

Mix well and then pour the batter into the loaf pan.

Bake for 40-50 minutes or until you can pierce the center with a skewer and it comes out clean.

Tip: If you want to guarantee the iconic cracked top, quickly pull the pan out of the oven around the 30-minute mark and use a knife to lightly score the top to help it along. It’s kinda cheating, but it guarantees results!

STEP

Cool

When it’s cooked and the skewer comes out clean, transfer the pan to a wire rack and cool for 5-10 minutes before removing the cake from the pan and letting it cool completely.

Once cool, cut, serve and enjoy!

Jump to Full Recipe Measurements

How to Store

Easy storage is one of the beauties of pound cake. If it’s winter or you live in a cool climate, you can keep it in an airtight container in a cool dry place for 1-2 days. For warm climates or in spring/summer, wrap with plastic wrap and store in a sealed container in the refrigerator for 4-5 days.

Matcha pound cake also freezes really well. You can freeze it whole, but I like to cut it into slices and wrap them individually so that I can enjoy a slice anytime I feel like it! Wrap and store in a large sealable freezer bag to protect it from freezer burn. This cake can be frozen for 1-2 months.

Pro Tips for Perfect Results

Measure ingredients accurately – This recipe is pretty forgiving, but for consistent results, I recommend using measuring scales over cups, especially for dry ingredients. If using cups, sift the flour and pour it into the cup (avoid scooping packed flour).
Test your baking powder – Once opened, baking powder deteriorates, especially in hot or humid environments. Check your baking powder is still good by adding 1/2 tsp to a bowl and pouring boiling water over it. If it bubbles, it’s still good. If not, you’ll need a new batch.
Room temperature ingredients – Ingredients combine better when they are all the same temperature and this is especially important in baking, where overmixing can ruin a cake. This recipe calls for soft butter and room-temperature eggs. If you forgot to take them out of the fridge ahead of baking, try these tips: Place chilled eggs in warm (not hot) water for 5 minutes. For butter, microwave a cup of water for 2 minutes, while you wait, cut the butter into cubes. Take the cup out and place the butter in the warm microwave for a few minutes. It’s important not to use melted butter for this recipe as this can make it heavy or greasy.
Avoid overmixing – Mixing too much causes gluten formation (great for bread, not so much for cakes) which will make your cake heavy or chewy. Using cake flour prevents this to some extent, but stop mixing once all the flour is incorporated just to be safe.
Tips for adzuki beans – Your adzuki beans should be completely cooked before they’re added to the batter, so make sure you can crush them right to the core with your fingers before adding them to your cake. Coating them with a dusting of flour will help stop them from sinking to the bottom too.
Test with a skewer – Make sure your cake is fully cooked by piercing it with a skewer. Pierce through the crack not only to conceal the hole, but also because this area is the part that cooks the slowest. The skewer should come out clean or with a few moist crumbs. If you see any wet batter on the skewer, return the cake to the oven and check every 3-5 minutes until it’s done.

I hope you enjoy this Matcha and Adzuki Bean Pound Cake recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Matcha Dessert Recipes

Want more inspiration? Explore my Japanese Desserts Post for a carefully selected collection of tasty dessert ideas to spark your next sweet craving!

Matcha Pound Cake with Adzuki Beans

If you’re looking for the perfect moist yet fluffy cake with a Japanese twist, look no further than this delicious matcha pound cake flavored with earthy matcha powder and naturally sweet adzuki beans. You won't be able to stop at one slice!

Course Sweets and Desserts

Cuisine American, Fusion, Japanese

Method Bake

Duration 1+ hour

Diet Pescatarian, Vegetarian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 221kcal

Author Yuto Omura

Ingredients

2 eggs
20 ml whole milk
2-3 drops vanilla essence or 1 drop vanilla extract
100 g cake flour
1 tbsp matcha powder
½ tsp baking powder
1 pinch salt
100 g granulated sugar
100 g butter softened (room temperature)
100 g boiled adzuki beans

Metric – US Customary

Instructions

Before you start, preheat your oven to 180 °C (356 °F) and line a 7×3" (18×7.5cm) loaf pan with baking paper.
Crack 2 eggs into a jug and add 20 ml whole milk and 2-3 drops vanilla essence. Whisk until combined and set aside.
Sift 100 g cake flour and 1 tbsp matcha powder together into a bowl and whisk. Scoop out 1 tbsp and save it in a small bowl for later. Add ½ tsp baking powder and 1 pinch salt to the bowl and mix.
In a separate bowl, whip 100 g butter and 100 g granulated sugar together until smooth. Gradually add the egg mixture while whisking.
Add the dry ingredients to the wet ingredients one-third at a time and whisk until smooth and well combined.
Pour 100 g boiled adzuki beans into a separate bowl and pat them with kitchen paper to remove excess moisture. Add the tablespoon of matcha and flour from earlier and toss until evenly coated (this step helps prevent sinking)
Mix the flour-dusted adzuki beans into the cake batter until evenly distributed.
Pour the batter into the lined loaf pan and bake for 40-50 minutes at 180 °C (356 °F) or until a skewer comes out clean.
Once cooked, cool in the pan for a few minutes then remove and finish cooling on a wire rack.
Enjoy!

Nutrition

The post Matcha Pound Cake with Adzuki Beans appeared first on Sudachi.

Matcha Rare Cheesecake (No Bake)

Yuto Omura — Thu, 04 Jul 2024 13:59:03 +0000

Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.

Craving something between refreshing Lemon Rare Cheesecake and decadent caramelized Basque Cheesecake? This Easy No-bake Matcha Rare Cheesecake strikes the perfect balance.

Creamy, tangy and packed with vibrant matcha flavor, making Japanese-inspired desserts doesn’t need to be complicated!

Matcha Rare cheesecake

Recipe Snapshot

What is it? Light, creamy, mousse-like matcha cheesecake.
Flavor profile: Earthy, Sweet, Creamy.
Why you’ll love this recipe: This recipe delivers a creamy and satisfying cheesecake without being heavy, with the perfect level of matcha flavor and sweetness.
Must-haves: High quality matcha powder, 6″ spring form pan, electric whisk.
Skill Level: Medium

What is Rare Cheesecake?

Rare cheesecake is Japan’s answer to no-bake cheesecake. It’s made with a blend of cream cheese, whipped cream and yogurt which together create a light and refreshing dessert with a fluffy, mousse-like texture.

Since this cheesecake recipe doesn’t contain eggs or baking, a small amount of gelatine is added for stability. It’s easy to make and perfect for those days you don’t feel like turning the oven on! My Matcha Rare Cheesecake combines the sweet and tangy flavors of a classic no-bake cheesecake with the rich and earthy flavors of matcha green tea. It’s a must-try dessert for matcha lovers!

Matcha Rare Cheesecake Ingredients

What You’ll Need for matcha rare cheesecake

The Base: A classic combination of crushed cookies and unsalted butter is used for this cheesecake. I used Marie biscuits (マリー), also known as Maria cookies in the US. Feel free to mix some sugar into the cookie crumbs if you like it sweeter.
Dairy: Full-cream cheese and heavy whipping cream (double cream) are key to a rich and creamy result. Plain yoghurt adds lightness and a mild tangyness that compliments the cheese.
Powdered sugar: The finer the sugar, the easier it is for it to dissolve into the mixture. Powdered sugar also contains a little cornstarch which contributes to stability.
Gelatine: A small amount of powdered unflavored gelatine will give an extra boost of stability to your cheesecake. I opt for the powdered type since it’s easier to use in small amounts.
Matcha Powder: When it comes to desserts, using a good quality culinary-grade matcha is perfectly suitable. It should be bright green and have a bright fragrance to indicate freshness.

Tools:

Electric whisk: This recipe is possible to make by hand, but an electric mixer of some kind will make it quicker and easier!
Springform pan: For easy removal, a springform pan works best. I use a 6″ pan (15cm) for a small but tall cheesecake. Or you can double the recipe and use an 8″ or 9″ pan.
3 Mixing bowls: One bowl to mix the cream cheese, one to whip the cream and another to hold ice and keep the cream nice and cold. Glass or steel mixing bowls work best for whipping cream as they conduct heat (or cold) better. You can also chill the bowl for even better results.

Jump to Full Recipe Measurements

Substitutions /Variations

Gelatine substitute: Skip the gelatine and use Greek yogurt instead of regular yogurt to keep the cheesecake mixture thick. The texture and taste will be richer. For added stability, agar agar/kanten powder can be used, but keep in mind that it needs to be boiled for two minutes to activate the setting properties. You will need to make more than you need and then add 1 tbsp to the cheesecake batter.
Gluten free: Sub the graham crackers with your favorite gluten-free alternative.

Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!

How to Make My Matcha Rare Cheesecake

Before you start: chill one mixing bowl for the cream, and bring your cream cheese and yogurt to room temperature. Lightly grease the edges of your spring form pan, and line the bottom with a piece of baking paper for easy removal.

STEP

Make the Base

Start by crushing your cookies using your preferred method. Add a few teaspoons of sugar if you prefer a sweeter base.

Chunky vs. Fine

I like to crush my cookies with a rolling pin for that crunchy, irregular texture, but use a food processor if you want it super fine.

Melt your butter and pour it over the crumbs, then mix until all the crumbs are saturated. I use a freezer bag and massage until combined.

Pour the crumb mixture into the pan and press it down with a spoon or flat-based glass.

Once it’s well flattened, keep in the refrigerator until later.

STEP

Bloom the Gelatine

Measure cold water into a small heat-proof bowl and sprinkle the gelatine on top. Mix well and set aside for 10 minutes to let it bloom.

STEP

Make the Filling

If you forgot to bring your cream cheese to room temperature, place it in a heatproof mixing bowl and microwave for 20-30 seconds to soften it. Whisk until smooth.

Once it’s smooth, add the yogurt, powdered sugar and vanilla essence.

Whip until well incorporated, then set aside.

STEP

Whip the Cream

Take two mixing bowls, add a handful of ice to one and then place the other one on top. I recommend using glass or steel mixing bowls for this. Pour about 1/3 of the cream into the empty bowl and sift in the matcha.

Whip with an electric whisk until smooth. If you have one, I also find using a milk frother works really well to break up any stubborn lumps of matcha, but of course, this is optional.

Once the matcha is smooth and well combined, add the rest of the cream and whip until firm peaks. The firmness of the cream is vital for the stability of your cheesecake.

STEP

Combine

Pour the matcha whipped cream into the cream cheese mixture and whisk until combined.

STEP

Add the Gelatine

Melt the gelatine by heating it in the microwave at 20-second intervals until completely dissolved and then pour it into the cheesecake mixture.

If you don’t have a microwave, melt using a double boiler method (place the bowl over a cup of freshly boiled water and mix until dissolved).

Melt the Gelatine Completely

Make sure your gelatine is completely melted, any leftover crystals will create a grainy texture in your cheesecake!

Mix until evenly distributed throughout the cheesecake filling.

STEP

Set Overnight

Pour the filling over the biscuit base and smooth out the top.

Cover and set in the refrigerator for 8 hours, preferably overnight.

STEP

Serve

Once fully set, sprinkle with matcha powder and decorate with your choice of fruits and/or mint leaves.

Enjoy!

Essential Tips & Tricks

Chill your mixing bowl to help whip the cream more easily.
Use room temperature cheese and yoghurt for seamless mixing.
If you forget to soften the cream cheese, microwave for 20-30 seconds to soften.
Sift the matcha and whip with a small amount of cream to prevent lumps/specks of matcha.
Whip the cream to stiff peaks, under-mixing will affect stability and over-mixing will make the texture grainy.
Melt the gelatine thoroughly to prevent graininess.
Chill for at least 8 hours.

With these simple tips in mind, you’re set for success every time you make this matcha rare cheesecake!

How to Store

Fridge: Sealed container, 3-5 days.

Freezer: Not suitable.

Matcha Rare Cheesecake FAQ

My cheesecake didn’t set, what did I do wrong?

There are a few reasons why rare cheesecake might not set. Cream not whipped enough, not enough resting time or overheating the gelatine. To ensure stability, whip the cream to stiff peaks, avoid boiling the gelatine and chill the cheesecake in the fridge for at least 8 hours.

Why is my cheesecake filling grainy?

Over-whipping the cream can create a grainy texture, so stop whipping once you reach stiff peaks. If the gelatine isn’t melted properly, this can also make it grainy so make sure it’s fully melted before adding it to the cheesecake mixture.

Why are there green specks in my filling?

Matcha (green tea powder) does not fully dissolve, it actually disperses through whatever you mix it with. It is also prone to clumping, which is why I recommend sifting it before adding to it any dessert mixtures.

More Japanese Dessert Recipes

Want more inspiration? Explore my Japanese Dessert Roundup Post for a carefully selected collection of tasty recipe ideas to satisfy your next sweet craving!

Did You Try This Recipe?

I would love to hear your thoughts!

Leave a review and rating in the comments below. I also love to see your photos – submit them here!

Matcha Rare Cheesecake (No Bake)

This Matcha Rare Cheesecake is the perfect balance of tangy cream cheese filling and vibrant matcha flavor with a fluffy, mousse-like texture. Easy, elegant and no-bake!

Course Sweets and Desserts

Cuisine American, Fusion, Japanese

Duration 1+ hour

Diet Egg Free, Gluten-Free

Prep Time 30

Chilling Time 8

Total Time 8 30

Servings servings

Calories 292kcal

Author Yuto Omura

Equipment

1 6" Spring Form Pan (15cm) (for 8" or 9" inch pans, double the recipe)

Ingredients

75 g graham crackers or similar plain biscuit/cookie
40 g butter melted
1 tbsp cold water
1 tsp unflavored gelatine powder
200 g cream cheese full fat, softened
150 g plain yogurt or greek yogurt
2 drops vanilla essence
60 g powdered sugar
175 ml heavy whipping cream
2 tbsp matcha powder plus extra for sprinkling
fresh berries optional decoration
mint leaves optional decoration

Metric – US Customary

Instructions

Crush 75 g graham crackers using your preferred method. Bash with a rolling pin for chunky, blitz in a food processor for super fine.
Melt 40 g butter and pour it over the crumbs. Mix until there are no dry crumbs left.
Line the bottom of a springform pan with a piece of baking paper, and lightly grease the edges with a little butter. Pour the crumbs into the pan and press flat. Refrigerate while you prepare the filling.
Pour 1 tbsp cold water into a small heatproof bowl and sprinkle 1 tsp unflavored gelatine powder over the top. Mix and leave to bloom for about 10 minutes.
Place 200 g cream cheese in a glass bowl and whisk until smooth. If it's too stiff to mix, microwave for 20-30 seconds to soften.
Add 150 g plain yogurt, 2 drops vanilla essence and 60 g powdered sugar and whisk until combined. Set aside while you mix the cream.
Take a large bowl, add a handful of ice and place another empty mixing bowl on top. Measure out 175 ml heavy whipping cream and pour about one-third of it into the empty bowl. Sift in 2 tbsp matcha powder and whip until combined.
Add the rest of the cream and continue to whip until thick with firm peaks.
Pour the matcha cream into the cream cheese mixture and mix until combined.
Microwave the bloomed gelatine in 20-second intervals until fully melted, then pour it into the cheesecake filling and mix until evenly distributed.
Pour the mixture into the pan over the biscuit base, and smooth the top with a palette knife. Cover and refrigerate for at least 8 hours, preferably overnight.
Remove from the pan and decorate with a sprinkle of matcha powder, some fresh berries and mint leaves before serving. Enjoy!

Notes

Let the cream cheese and yogurt come to room temperature before you start for easier mixing.

Chill your bowl in the freezer to help the cream whip more easily.

Whip cream to stiff peaks for stability, but avoid over-mixing as it can become grainy.

Melt gelatine thoroughly to prevent graininess.

If you don’t want to use gelatine, swap the plain yogurt for Greek yogurt to keep the mixture thick. The taste and texture will be richer.

Chill for at least 8 hours and consume within 3-5 days. Not suitable for freezing.

Nutrition

The post Matcha Rare Cheesecake (No Bake) appeared first on Sudachi.

Anmitsu (Japanese Kanten Jelly Dessert with Red Bean Paste)

Yuto Omura — Fri, 17 May 2024 02:54:38 +0000

Disclaimer: This post may contain Amazon affiliate links. Sudachi earns a small percentage from qualifying purchases at no extra cost to you. See disclaimer for more info.

What is Anmitsu?

Anmitsu (あんみつ) is a traditional Japanese jelly dessert that dates back to the Meiji Era (1868-1912). It is made from cubes of lightly sweetened translucent jelly topped with a variety of fruit and other toppings. The dish gets its name from combining the words “anko” (sweet red bean paste) and “kuromitsu” (dark sugar syrup) which are standard toppings for the dish.

What sets this dish apart from standard jelly desserts, is the use of “kanten jelly” made with a plant-based jelling agent called “kanten” (寒天). Kanten is most often made from ogonori (gracilaria) or tengusa (gelidiaceae) which are both types of red algae. Due to its plant-based nature, kanten jelly and anmitsu are suitable for vegetarians.

Kanten is often translated into English as “agar”, however you need to be careful with this translation as the ingredients used to make agar powder vary from brand to brand resulting in different firmness and texture.

Anmitsu is easy to make and requires very little cooking, it’s also easy to customize with your favorite fruits. It’s perfect to make and eat in summer, so I hope you give it a try!

How I Developed This Recipe

My goal with this recipe was to create an authentic Anmitsu that is easy and efficient to prepare, uses accessible ingredients and is open to customization.

My selection of fruits focused on summer flavors, combining canned mikan (mandarin orange), peach, and fresh kiwi for a good balance of sweetness and tartness.

If you want to try an Anmitsu recipe that will take you straight to a traditional cafe in Japan, you have to try this recipe!

Key Ingredients & Substitution Ideas

To make this anmitsu recipe, you will need the following ingredients:

Kanten: The main base for anmitsu is kanten jelly, a firm jelly made with a plant-based setting agent made from red algae. Kanten comes in stick, string or powder form. This recipe uses kanten powder (affiliate), but of course you can use the other types. Although kanten is often translated as “agar”, it is not exactly the same and you will to adjust the quantity according to the instructions on the packaging when using “agar” or “agar agar”. If you want to make the jelly with gelatine, you will need to increase the amount so that the jelly is firm enough to cut into cubes and setting time will be longer.

Fruits: Traditional anmitsu is typically made with canned fruits, however it is perfectly fine to use fresh fruits or a mixture of both. In my recipe, I’ve used canned mikan, peach and Maraschino cherries with fresh kiwi. Other popular fruit choices include strawberries, pineapple and banana but you can get creative with your favorite fruits.

Sweet Red Bean Paste: The name “anmitsu” comes from the addition of red bean paste, known in Japanese as “anko”. You can use chunky anko (tsubuan) or smooth anko (koshian) according to preference. If you’re interested in making your own tsubuan or koshian, click on the links to find the recipes.

Glutinous Rice Flour: Anmitsu is usually served with a small soft mochi-like balls called gyuhi in the form of “shiratama dango”. To make shiratama dango, you will need glutinous rice flour, also sometimes known as “sweet rice flour”. I used “shiratamako” (affiliate) which is especially for making shiratama dango, but mochiko will work as a substitute. You can also omit the dango if glutinous rice flour is not accessible.

Sugar: A mixture of white sugar and dark brown sugar (muscovado) is used to make the kuromitsu syrup. I also sweeten the kanten jelly with a small amount of white sugar too. I used caster sugar, but granulated or similar is also good to use.

Whipped Cream or Ice Cream: These are optional but for me, it wouldn’t be the same without it! Feel free to include matcha ice cream for an additional flavor element!

Red Peas: Traditionally, a type of red pea called “aka endo mame” are scattered over the dish, however these can be difficult to find so I omit them.

Tools

18cm square cake pan (7 inches) or similar container to set the jelly.

Jump to Full Recipe Measurements

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make traditional Japanese Anmitsu at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. I will also include more in-depth tips and tricks than the recipe card.

STEP

Make the Kanten Jelly

Start by measuring and mixing the kanten and sugar together in a cold pan. I find this helps prevent the kanten from clumping together.

Gradually add the water while mixing to ensure it’s smooth, then bring to a boil over medium/medium-low heat. Kanten powder needs to be boiled to activate its setting properties, so let it boil for 2 minutes and stir occasionally to make sure it’s not burning at the bottom. After boiling for 2 minutes, remove the pan from the heat.

Tip for cooling: Fill a larger pan with cold water (cold but not ice cold as this can make the kanten firm up suddenly). Place the pan with the kanten in the pot of cold water, making sure not to let any water into the kanten mixture, and mix to cool. Once it thickens slightly, sprinkle your container with water and pour the kanten jelly inside.

Leave to cool to room temperature (15-20 minutes) and then chill in the refrigerator for about 1 hour.

STEP

Make Kuromitsu Syrup

In a cold pan, mix the white sugar, dark brown sugar and water.

Place the pan on the stove and continue to stir over low heat until it starts to bubble. Once bubbling, stop stirring to prevent crystallization.

Tilt the pan occasionally to ensure even heating and cook until slightly thickened. Be careful not to thicken too much, as it will thicken more once cooled. I find about 5-7 minutes of gentle simmering is ideal.

Let it cool and then transfer to a jug for serving.

STEP

Make Shiratama Dango (optional)

Before you begin making the dango, start boiling a pot of water. While you wait for it to heat, pour the glutinous rice flour into a bowl and whisk to aerate it.

Add half of the water and mix thoroughly. Then, add the water little by little and knead by hand until a dough forms. It should be soft with the texture of play dough. In Japanese, we say “the texture of an earlobe”.

Divide the dango into 15g pieces. Once the pot of water reaches a rolling boil, roll the pieces of dango “dough” into balls and drop them straight into the pot. (I find rolling them in advance causes them to stick to the plate while waiting for the water to boil so I don’t recommend shaping before the water is ready.)

As you drop the dango into the pot, gently roll them to stop them from sticking to the bottom. Leave them to boil until all of the dango are floating, then set a timer for 2 minutes.

While you wait, prepare a bowl of cold water. When the timer sounds, use a slotted spoon to transfer the cooked dango straight to the cold water and leave to cool.

STEP

Assemble

Cut the kanten jelly into cubes and divide them between serving bowls.

Drain the shiratama dango and place them on top with a generous scoop of red bean paste.

Arrange the fruit on top and add whipped cream or ice cream. Serve with kuromitsu syrup.

STEP

Enjoy!

Drizzle with a generous amount of syrup and enjoy!

Jump to Full Recipe Measurements

How to Store

Once assembled, anmitsu should be eaten as soon as possible. That said, the individual elements can be stored and assembled right before serving. Kanten jelly can be kept in a sealed container in the refrigerator for 2-3 days.

Homemade kuromitsu syrup can be stored in a sealed container in the refrigerator for 1-2 months.

I hope you enjoy this traditional Japanese Anmitsu recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!

More Japanese Cold Dessert Recipes

Warabi Mochi (Bracken Starch Cakes)

Ichigo Daifuku (Strawberry Mochi)

Mizu Yokan (Red Bean Jelly)

Coffee Jelly (with Plant-Based Options)

Want more inspiration? Explore my Japanese Desserts Roundup Post for a carefully selected collection of tasty recipe ideas to satisfy your next sweets craving!

Anmitsu (Japanese Kanten Jelly Dessert with Red Bean Paste)

Anmitsu is a traditional Japanese jelly dessert topped with red bean paste, rice dumplings and a medley of fruit all drizzled with an addictive dark sugar syrup. Its sweet, refreshing and perfect for summer!

Course Sweets and Desserts

Cuisine Japanese

Duration 1+ hour

Diet Dairy Free, Egg Free, Gluten-Free, Pescatarian, Vegan, Vegetarian

Prep Time 15

Cook Time 15

Chilling Time 1

Total Time 1 30

Servings servings

Calories 343kcal

Author Yuto Omura

Equipment

7 Inch Square Cake Pan

Ingredients

Kanten Jelly

4 g kanten agar powder
3 tbsp sugar
500 ml cold water

Kuromitsu Syrup

50 g dark brown sugar
50 g white sugar
120 ml cold water

Shiratama Dango

65 g glutinous rice flour shiratamako
60 ml water

Toppings

300 g red bean paste (anko)
1 kiwi
12 segments mandarin orange (mikan) canned or fresh
6 slices peach canned or fresh
6 Maraschino cherries
whipped cream (or ice cream) optional

Metric – US Customary

Instructions

Kanten Jelly

Begin by sprinkling 4 g kanten agar powder and 3 tbsp sugar into a cold pan. Mix until combined.
Gradually add 500 ml cold water while gently whisking.
Place the pan on the stove and bring to a boil over a medium heat. Boil for 2 minutes and stir occasionally. Turn off the heat and fill a larger pan with cold water. Hold the smaller pan over the cold water and mix for a few minutes to cool slightly.
Pour the mixture into a 7 inch square container and cool for 10-15 minutes before chilling in the refrigerator for about 1 hour.

Kuromitsu Syrup

Add 50 g dark brown sugar, 50 g white sugar and 120 ml cold water to a cold pan. Mix well and then place the pan on the stove. Heat on low and continue to stir until the sugar has dissolved.
Once the mixture starts to bubble, stop mixing and continue to heat until slightly thickened (about 5-7 minutes). Tilt the pan occasionally to heat evenly. Remove the pan from the heat and leave to cool before transferring into a serving container.

Shiratama Dango

Start boiling a pot of water. While you wait, pour 65 g glutinous rice flour into a bowl and whisk while it's dry to aerate it. Measure out 60 ml water and add half of it to the bowl. Mix thoroughly.
Add the rest of the water little by little, kneading by hand each time until you can form a ball with a play dough-like texture. You might need to use a little less or more water than stated, adjust the amount according to the texture of the dough.
Divide the dough into 12 equal pieces (2 per portion) and once the pot of water is at a rolling boil, roll the pieces into balls and drop them straight into the water.
Each time you add a dango to the pot, gently roll it to stop it from sticking to the bottom of the pan. Boil until they all start to float, then set a timer for 2 minutes.
While the dango are boiling, prepare a bowl of ice cold water. When the 2 minute timer is up, transfer the dango the to ice cold water and leave to cool.

Assembly

Cut the kanten jelly into 2cm (approx 1 inch) cubes.
Divide them into serving bowls and top with a 50g scoop of red bean paste and two shiratama dango.
Arrange the fruits on top and add whipped cream or ice cream. Drizzle generously with kuromitsu syrup and enjoy!

Nutrition

The post Anmitsu (Japanese Kanten Jelly Dessert with Red Bean Paste) appeared first on Sudachi.

Japanese Castella Cake (Kasutera)

Yuto Omura — Tue, 07 May 2024 01:27:55 +0000

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Featured Comment

This is a delicious cake! I won 3rd place in a bake-off at work with this recipe.

★★★★★

– Clark

Looking for a Castella recipe that tastes and feels just like the ones you can buy in speciality stores in Japan? Getting the right texture is especially important with this cake, and with my technique you can achieve that without using complicated ingredients.

If you want to try a perfectly sweet, moist and fluffy Castella cake, this is the recipe for you!

Japanese Castella Cake

Recipe Snapshot

What is it? A classic Japanese sponge cake with gentle honey flavor, soft but chewy crumb and smooth golden top.

Flavor profile: Sweet, Honeyed, Buttery.

Why you’ll love this recipe: You’ll be able to recreate authentic Japanese Castella at home with simple, everyday ingredients.

Must-haves: 18cm (7″) square cake pan, baking paper, large airtight container (big enough to fit the whole cake)

Skill Level: Medium

Freezer Friendly: Yes!

What is Castella?

Castella (カステラ or kasutera) is a traditional Japanese sponge cake with over 400 years of history. The original version was first introduced by Portuguese merchants and Christian missionaries who arrived at the port of Nagasaki during the 16th century.

The defining characteristics of Castella cake are its smooth golden top, perfectly rectangular shape and intensely sweet flavor. It is also known for its texture, which is a beautiful balance of light and fluffy, yet moist, rich with a slight chewiness. This is achieved through the use of bread flour and whipped eggs, rather than using rising agents such as yeast or baking powder.

Castella is one of the most popular cakes in Japan and can be found in any supermarket or convenience store across the country. In my recipe I will show you how to make the best Castella at home, just like the ones you can get in Japan!

Castella Ingredients

What You’ll Need for Japanese castella cake

To make Japanese Castella Cake, you will need the following ingredients:

Eggs: Castella cake doesn’t contain any chemical rising agents like baking powder or baking soda. The rise is reliant on whipped egg whites, and a higher egg yolk ratio is used to create a rich flavor and bold yellow color. I use large eggs, each white is approximately 34g and each yolk is about 17g.

Flour: Traditional castella is typically made with bread flour to give it a stable and almost chewy texture, however I like to add a small amount of cake flour to give it a slightly lighter and fluffier texture.

Sugar: Stick with white sugar for sweetness, caster or granulated both work fine. It is also typical to bake coarse sugar into the base for a crunchy texture. In Japanese, this sugar is known as “zarame”. Turbinado sugar is the best option for this as it doesn’t tend to melt when baked.

Honey: Castella has a mild hint of honey flavor, the honey also adds moisture and a slight sticky texture. Although it’s not traditional, maple syrup is a suitable substitute.

Milk and Oil: These liquids are added to soften the crumb and add moisture to the cake. Although melted butter can be substituted, the end result will be slightly drier.

Tools

Electric whisk (to make meringue)

18cm square cake pan (two loaf pans can be used instead, but baking time will need to be adjusted)

Baking paper (to line the cake pan)

Plastic wrap (to wrap the cake and retain the moisture)

Large airtight storage container (for cooling and retaining moisture)

Jump to Full Recipe Measurements

Flavor Variations

Experiment with different flavors of castella cake! Here are a few ideas:

Matcha: Replace 1-2 tbsp of flour with high quality matcha powder.

Cocoa: Replace 1-2 tbsp of flour with high quality cocoa powder.

Flavored essence/extracts: Can be added in small amounts.

Lemon/Orange/Yuzu: Zest your choice of citrus and mix it with the sugar before starting the recipe. You can also add a few drops of flavored oil for a more intense flavor, but they are very concentrated so be careful not to over-do it.

Coffee: Dissolve 2 tsp coffee powder in warmed milk, then add to the batter.

Avoid adding fruit juices

Avoid flavoring with lemon juice, orange juice or any other fruit juices as this will change the PH of the batter, affect the texture and produce unexpected results. This recipe is best adjusted with flavored powders or oils.

How to Make Castella Cake

Before you start: Separate the egg yolks and whites while they’re still cold, they’re less likely to break.

Measure out all of your ingredients and bring them to room temperature (including the eggs). This will help them combine more smoothly and prevent over-mixing.

STEP

Line the pan

Start heating your oven to 180°C (356°F).

Line your cake pan with baking paper, and sprinkle the base with coarse sugar.

STEP

Make meringue

Place the egg whites in a clean, dry glass bowl. Any foreign objects (water droplets, oil, crumbs etc) can effect your meringue so a clean bowl is a must.

Whip the egg whites on a low/medium-low speed until foamy and doubled in size, then add the sugar one-third at a time. Wait until each third is well incorporated before adding the next. Once the sugar is incorporated, increase the speed to medium/medium-high and whip until stiff peaks form.

The peaks should point upwards without folding over.

Tips for a more stable meringue

Use a low or medium speed on your whipper. It will take longer, but the air bubbles will be small, stable and less likely to pop or deflate. It’s tempting to use a high speed to save time, but this will create large air bubbles which can either pop or create large holes in your cake.

STEP

Add yolks and sugar

Add the yolks to the meringue one at a time and whip for 5-10 seconds to incorporate them.

Add the honey and whip for 5-10 seconds.

STEP

Fold in the flour

Sift the flour into a separate bowl to aerate it and break down any lumps.

Sift the flour again, this time into the egg mixture. Add it one-third at a time and use a silicone spatula or similar tool to gently fold it in.

STEP

Combine liquids

Whisk the milk and vegetable oil together in a small bowl. Add 2-3 tbsp of the cake batter to the bowl and whisk until combined.

Pour the mixture over the spatula and into the batter, then carefully fold until combined.

The final batter should be thick and smooth.

STEP

Bake

Pour the batter into the lined cake pan and drop it on the counter to pop any large air bubbles. Use a wooden skewer to draw crosses both horizontally and vertically three times.

Place it on the top shelf and set a timer for 1 minute. Take the cake out and draw crosses horizontally and vertically again. Return to the oven for 1 minute, and repeat this step 3 times in total. This will help create a thicker crust on top.

After the final time, return to the oven, this time on the middle shelf and bake for 7 minutes.

After 7 minutes, reduce the heat to 160°C (320°F) and bake for another 30-40 minutes or until a skewer comes out clean. Check it around the 25 minute mark to be safe, baking too long will make it dry.

Tip: If your oven takes a long time to change temperature, try reducing the temperature after the first 3 minutes. Alternatively, after 7 minutes open the door slightly to let out some of the hot air. For better accuracy, consider buying an oven thermometer.

It’s cooked when a pierced skewer comes out clean.

STEP

Wrap and rest

Once cooked all the way through, remove the castella from the oven, drop it on the counter and let it rest for a few minutes. Carefully remove it from the cake pan and wrap it with plastic wrap while it’s still hot – no need to remove the baking paper yet. This will help keep the moisture in the cake.

Place it upside down in an airtight container and leave it until the next day. If it’s summer or you live in a warm climate, it is better to cool it to room temperature and then store it in the fridge.

Castella needs at least 12 hours (preferably 24 hours) of resting time before being cut, since it is prone to drying out. Allowing it this resting time will ensure a deliciously moist castella cake.

STEP

Cut

Once the cake has rested for 12-24 hours, trim the edges.

Cut it in half, then cut each half into thick slices about 2cm (3/4 inch) thick.

Tip: For clean cuts, use a sharp knife and wipe the blade between each slice!

STEP

Enjoy!

Enjoy your homemade Castella Cake!

Essential Tips & Tricks

Separate the egg yolks and whites while they’re cold for less chance of breaking.

Bring all of your ingredients (including the eggs after separating) to room temperature for easier mixing. This will make it less likely to over mix.

Whip the egg whites in a clean, dry glass bowl. Bits of egg yolk, shell, oil or crumbs can stop the meringue from forming.

When whipping the egg whites, start with a low or medium-low speed to form stable micro-bubbles.

For stable and fluffy results, whip to stiff peaks that point up straight.

Fold in the sifted flour with a spatula and add it one-third at a time to prevent over-mixing. Mixing too much will push the air out of the batter and make it dense.

This recipe starts with a higher oven temperature which is then reduced. If you oven takes a long time to adjust to temperature changes, reduce the temperature earlier or open the oven door slightly to let out some heat.

Wrap and rest for 12 hours to trap moisture into the cake.

With these tips in mind, you’re set for success every time you make Japanese Castella!

Troubleshooting / FAQ

Baking is a science and there are so many variables that can change the results of your cake. Here are some of the most common problems that come up when making castella cake and their potential causes and fixes.

Why is my castella dense?

Incorrect meringue: Since we rely on the eggs for the rise instead of baking powder or other rising agents, it’s crucial to get the meringue to the right consistency. If you don’t whip it enough there won’t be enough air or stability to help it rise. That said, if you whisk too much after it reaches stiff peaks, you risk losing the air you’ve created. It’s quite a delicate process. For best results, whisk until the meringue reaches stiff peaks that point up, rather than folding over.
Over mixing: Mixing the batter too much after adding the flour, oil and milk can also lead to a dense sponge. Switch to a spatula right after the honey is mixed in with the eggs and add the flour in 3-4 parts to prevent the need for vigorous mixing.
Too much flour: I purposely avoid using cup measurements for baking since the results are not consistent. Follow the metric measurements for the most consistent results.
Baking at a too high temperature: This recipe starts with a higher temperature to color the top, then is reduced to a lower temperature to finish baking the cake without drying it out. If your oven takes a long time to adjust to temperature changes, you could accidentally over bake it. In this case, reduce the heat earlier (after 3 minutes) or alternatively, crack the oven door open slightly after 7 minutes to let out some of the hot air and allow it to reduce faster (just be careful not to let out too much – drastic temperature changes are also not good).

Why is my castella dry?

Oven temperature too high: This recipe starts with a higher temperature to color the top, then is reduced to a lower temperature to finish baking the cake without drying it out. If your oven takes a long time to adjust to temperature changes, the top can cook too quickly and crack as the middle rises. In this case, try reducing the heat earlier (after the initial 3 minutes) or open the oven door just slightly when you reduce the temperature to let some of the hot air out so it can adjust faster (just be careful not to let out too much – dramatic temperature changes can cause other problems).
Too many egg whites: If your eggs are especially big, it could make the cake rise more than it’s supposed to and cause the top to crack. I’ve adjusted the recipe card to state the exact weights of egg whites used in this recipe.
Pan is too small: If the pan is too small, this can restrict the cake’s rise and cause it to crack in the middle. I use a 18x18cm (7″) square pan for this recipe. If using a different shape pan (loaf pan or similar), you might need to adjust the baking time or temperature. I will update the recipe with more details when I test the recipe in a loaf pan.

Can I add different flavors to this castella recipe?

Yes, you can swap 1-2 tbsp of flour for powdered flavors of your choice (matcha, cocoa, etc). Small amounts of concentrated flavored essence, extract or oil can be added too (vanilla essence, orange oil etc) but only add a few drops. Avoid adding fruit juices as this will change the chemical balance and texture of the cake.

How to Store

Room Temperature: In cooler climates or fall/winter, Homemade Castella Cake can be kept for 3-4 days in an airtight container.

Fridge: In summer or warmer climates, it is better to keep it stored in an airtight container the refrigerator. This way it can be kept for up to 1 week.

Freezer: Cut and wrapped individual slices with plastic wrap, then place in a sealable freezer bag to prevent freezer burn. This method of storage will extend the life to 1 month.

Thawing: Due to Castella’s high sugar content, it will not freeze completely so it can actually still be enjoyed frozen. However, if you would prefer to thaw it, you can microwave for 10-15 seconds to quickly defrost it, or thaw slowly in the refrigerator for a few hours.

More Japanese Cake Recipes

Japanese Strawberry Shortcake

Spiced Kabocha Loaf Cake

Matcha Pound Cake with Adzuki Beans

Japanese Steamed Cakes (Mushi Pan)

Want more inspiration? Explore my Japanese Desserts Roundup Post for a carefully selected collection of tasty recipe ideas to satisfy your next sweets craving!

Did You Try This Recipe?

I would love to hear your thoughts!

Leave a review and rating in the comments below. I also love to see your photos – submit them here!

Japanese Castella Cake (Kasutera)

Learn how to make traditional Japanese Castella, a sweet, moist and fluffy sponge cake made with simple ingredients. It's one of the most popular cakes in Japan and perfect served with tea!

Course Sweets and Desserts

Cuisine Japanese

Method Bake

Duration 1+ hour

Diet Pescatarian, Vegetarian

Prep Time 30

Cook Time 40

Resting Time 1

Total Time 1 1 10

Servings servings

Calories 100kcal

Author Yuto Omura

Equipment

7 Inch Square Cake Pan 18cm

Ingredients

1 tbsp coarse sugar turbinado or similar
100 g bread flour
20 g cake flour
3 egg whites approx 35g/1.25oz each
120 g white caster sugar
4 egg yolks approx 17g/0.6oz each
40 g honey
30 ml whole milk
30 ml cooking oil any neutral oil, I used canola

Metric – US Customary

Instructions

Before you start, measure out your ingredients and separate the egg yolks and whites into separate bowls. Cover and bring to room temperature. Line an 18cm (7") square cake pan with baking paper with slightly overlapping edges. Sprinkle 1 tbsp coarse sugar across the baking paper and set aside for later.
Start preheating your oven to 180 °C (356 °F). Sift the 100 g bread flour and 20 g cake flour into a bowl and set aside.
Pour 3 egg whites into a clean, dry glass bowl and whip on low/medium-low setting until foamy and doubled in size. Add 120 g white caster sugar in 3-4 additions, making sure it's fully incorporated before adding the addition. Scrape down the sides of the bowl occasionally. Once incorporated, increase the speed to medium/medium-high.
Whip until you have a meringue with stiff peaks that stand up straight.
Add 4 egg yolks one at a time and whip for 5-10 seconds each to incorporate.
Drizzle 40 g honey into the meringue and whip for 10 more seconds before switching to a spatula.
Sift the flour into the batter one-third at a time and gently fold with a spatula to prevent losing too much air.
In a small bowl, whisk 30 ml whole milk and 30 ml cooking oil together. Take 2-3 tbsp of the cake batter and add it to the bowl. Whisk them together until incorporated.
Pour the mixture over a spatula and into the cake batter, then gently fold until combined. The final batter should be thick and smooth.
Pour the batter into the lined cake pan and use a bamboo skewer to draw lines across the surface, moving back and forth in a zigzag motion. Do this in both directions 3 times, then drop the pan on the counter to pop any large air bubbles. Place on the top shelf of the oven and bake for 1 minute.
After one minute, take the cake out and draw lines in both directions again. Return to the top shelf and repeat twice more. After the third time, smooth out any lumps and then move the pan to the middle shelf and bake for 7 minutes. Reduce the heat to 160 °C (320 °F) and bake for about 30-40 minutes. (See note).
Check on it around the 25 minute mark. The castella is done when a pierced skewer comes out clean. Once baked, drop on the counter to shock and prevent shrinking. Cool for a few minutes, then carefully pull it out of the pan.
Without removing the baking paper, wrap the whole castella cake with plastic wrap while it's still hot/warm, then place it upside-down in a large airtight container and rest for 24 hours. If you live in a hot climate, let it cool to room temperature then store it in the fridge.
After 12-24 hours of resting, unwrap the castella and trim the edges.
Cut in half, then cut each half into thick slices. Use a sharp knife and wipe between each cut for a clean finish.
Enjoy!

Notes

Separate your eggs while they’re still cold to prevent broken yolks, then let everything come to room temperature before you start the recipe for easier mixing.
Use a low or medium speed to whip the meringue, this will create more stable micro-bubbles.
Whip the eggs and sugar to stiff peaks that stand up straight. This helps the cake stay fluffy and stable.
Be careful not to over mix when you add the flour.
If your oven takes a long time to change temperature from 180 to 160℃, reduce the heat after moving the cake to the middle shelf (3 minutes) and bake for 37-47 minutes. Alternatively, after 7 minutes at 180℃, open the oven very slightly to let out some of the hot air when you reduce the temperature. Just be careful not to open it too wide and change the temperature too drastically.
Store in an airtight container at room temperature for 3-4 days, 1 week in the refrigerator or wrap individual slices and store for up to 1 month in the freezer.

Nutrition

The post Japanese Castella Cake (Kasutera) appeared first on Sudachi.