Thai Dessert: Sacoo Sai Moo

Sacoo Sai Moo


Ingredients

- 1 cup small size Tapioca pearl
- 1/2 cup hot water
- 1/2 cup vegetable oil
- 2 bulb garlic, lettuce, bird's-eye chillies, coriander

Ingredients for Filling

- 1 cup minced pork
- 1 tablespoon pounded garlic, pepper and coriander root
- 1/4 cup shallot
- 1/2 cup sugar
- 3 tablespoon fish sauce
- 1 cup roughly ground unsalted roasted peanuts
- 1 cup chopped salted radish

Preparations

Fry pork with garlic, pepper and coriander root until fragrant. Add shallot, salted radish and peanut and mix in. Add sugar and fish sauce to taste. Remove from the heat, leave it to cool, make the dumplings. Fry the garlic until golden brown and fragrant. Knead the tapioca pearl with the hot water until soft. Make the dumpling, about 1inch in diameter. Pinch off the ball of dough and flatten into a circle. Place the stuff in the center of the dough. Pinch edges together to enclose. Steam dumplings about 8 minutes until cooked. Remove from the heat, Top with crisp-fried garlic. Serve warm with lettuce, coriander and bird's-eye chillies.

Japanese dessert: Daifuku

DAIFUKU

Daifukumochi (大福餅, Daifukumochi?), or Daifuku (大福, Daifuku?) in short, literally "great luck", is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans. Daifuku comes in many varieties. The most common is white, pale green or pale pink colored mochi (rice cake) filled with anko (sweet red bean paste). These come in two common sizes, one about as large in diameter as a half-dollar coin, the other large enough to fill the palm of a hand. Some versions contain whole pieces of fruit, mixtures of fruit and anko or crushed melon paste. Nearly all Daifuku are covered in a fine layer of corn or taro starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner's sugar.

Retrieved from "http://en.wikipedia.org/wiki/Daifuku"

INGREDIENTS:

- 1 cup shiratama-ko (rice flour)
- 1/4 cup sugar
- 2/3 cup water

*For filling
- 2/3 cup water & 1 cup sugar & 1/2 cup dried anko powder or use 1 1/4 cup premade anko
*katakuriko starch for dusting

PREPARATION:

Heat 2/3 cup of water and 1/2 cup of sugar in a pan. Add 1/4 cup of anko powder in the pan and stir well. Cool the anko filling. Make 12 small anko balls and set aside. Put water and sugar in a heat-resistant bowl and mix well. Add shiratama-ko flour in the bowl and mix well. Put the bowl in microwave and heat the dough for two minutes. Stir the dough. Heat the dough in microwave until the dough inflates. Stir the mochi quickly. Dust a flat pan with some katakuri-ko starch. Also, dust hands with some katakuri-ko. Remove the hot mochi from the bowl to the pan by hands. Dust hands with more katakuri-ko starch and divide the mochi into 12 pieces by hands. The mochi is hot and sticky, so be careful not to burn your hands. Make 12 flat and round mochi. Put a piece of anko filling on a mochi and wrap the anko by stretching mochi. Rounds the daifuku. Repeat the process to make daifuku cakes. (Makes 12 daifuku.)

Japanese dessert: Mochi

MOCHI

Mochi (Japanese: 餅; Chinese: 麻糬) is a Japanese rice cake made of glutinous rice pounded into paste and molded into shape. In Japan it is traditionally made in a ceremony called mochitsuki. While eaten year-round, mochi is a traditional food for the Japanese New Year and commonly sold and eaten at that time.
Mochi is similar to the Chinese rice cake nian gao; however mochi is molded right after it is pounded, whereas nian gao is baked once again after to solidify the mixture as well as sanitize it. In the Philippines, it is called palitao in Tagalog and is coated with sesame seeds and grated coconut.
Mochi is very sticky and somewhat tricky to eat. After each new year, it is reported in the Japanese media how many people die from choking on mochi. The victims are usually elderly.[1] Because it is so sticky, it is difficult to dislodge via the Heimlich maneuver. In the Japanese comedy film Tampopo, a vacuum cleaner is used to suck it out (some lifesaving experts say that a vacuum cleaner is actually efficient for stuck mochi[2]).

Retrieved from "http://en.wikipedia.org/wiki/Mochi"

INGREDIENTS:

- 1 cup mochiko sweet rice flour (glutinous rice flour)
- 1 cup water
- 1/4 cup sugar
- katakuriko, for dusting (potato starch)

PREPARATION:

Mix mochiko and sugar in a bowl. Add water and mix thoroughly. (will be watery). Put in a microwaveable dish. Cover with plastic wrap.
Microwave on high for 4 minutes. Take off plastic wrap. Cool for a few minutes, if you want. Cut. Serve. Opt. Dust with katakuriko or kinako to prevent mochi from sticking everywhere. If you don't have these, you can just put the mochi on cellophane. Variations for Filling: You can add red bean paste, ice cream, chocolate, etc. in the middle if you want BEFORE you dust. add a teaspoon of filling and pinch edges closed. Varations for Dough: Add a few drops of food coloring into batter for color variation. A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added. >> For chocolate flavor, stir about 1/4 cup melted chocolate chips into mochi batter before cooking.

Japanese dessert: Anmitsu

ANMITSU

Anmitsu (あんみつ, Anmitsu?) is a Japanese dessert that has been popular for many decades. It is made of small cubes of agar, a white translucent jelly made from seaweed, served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries. The anmitsu usually comes with a small pot of sweet black syrup, or mitsu (the mitsu part of anmitsu) which one pours onto the jelly before eating. Anmitsu is usually eaten with a spoon and fork.
A few variations on this dessert exist. Mitsumame is anmitsu without bean paste, the mame meaning the peas that are served with the syrup and anko instead. Cream anmitsu is anmitsu with ice cream on top. Shiratama dango are also commonly used as toppings.

Retrieved from "http://en.wikipedia.org/wiki/Anmitsu"

INGREDIENTS:

- For kanten jello: 1/2 stick agar-agar (kanten) / 6 tbsp sugar / 1 tsp lemon juice
- For syrup: 2/3 cup sugar / 2 tbsp lemon juice
- For toppings: 1/2 cup anko / a can of peaches or oranges

PREPARATION:
Soak agar-agar in water to soften. Cut the agar-agar into small pieces. Put 1 2/3 cup of water in a pan and put on low heat. Add squeezed agar-agar in the pan and dissolve in the water. Strain the liquid and add sugar and lemon juice. Pour the liquid in a flat container and cool to firm. Mix 1 cup of water, 2/3 cup sugar, and lemmon juice to make syrup. Cut kanten jello into small cubes. Serve kanten jello and fruits in individual bowls. Pour syrup in the cups and put anko on the top.

Japanese dessert: Anko

ANKO

Anko is a sweet azuki bean paste which is often used to make various Japanese sweets. This is a type of anko called Tsubuan (粒餡). Tsubuan (粒餡) contains skins of azuki beans.

INGREDIENTS:

- 1/2 lb. azuki beans (1 1/3 cup)
- 2 cup sugar
- 1 tsp. salt

PREPARATION:

Put lots of water in deep pot. Soak azuki beans in the water overnight. Heat the beans on high heat and bring to a boil. Turn down the heat to medium and simmer beans for about 10 minutes. Drain the beans. Put the azuki beans in the pot again and add about four cups of water. Heat the azuki and bring to a boil. Turn down the heat to low and simmer the azuki beans for about one hour, or until softened. Drain the liquid from the pot. Add sugar and salt in the beans. Stir and simmer beans until thickened. Stop the heat and cool the anko.