Get Started Making Japanese Snacks 1003326263, 9789814794169, 9814794163

Citation preview

for welcome surprises and foolproof gifts. With this fun, accessible collection of traditional and modern Japanese-style snacks, even beginners in the kitchen will enjoy creating elegant confections from various types of sweet bean pastes and flours.

sweet treats.

Basic Japanese Bean Pastes Honeyglazed Sweet Potatoes Red Bean Panna Cotta

Deep-fried Black Sugar Sticks

Pumpkin Financiers P Pumpkin Pud Pudding Snowball Cookie ookie Sweet Potato & Apple Chakin

Red bean Paste Pancake

get started making

Veteran chef Yamashita Masataka brings an artisan touch to favourite

Yamashita Masataka

Whatever the occasion and season, delicate Japanese treats make

Perfect Gift Idea for Both Beginners and Experts

get started making

Japanese Snacks

Strawberry Red Bean Mochi

Sweet Sw Red Bean Paste Jelly

step-by-step recipes for delectable bites

Gorgeous full-colour photography, clear step-by-step instructions and an inspiring selection of recipes make this handy cookbook

COOKERY

ISBN 978-981-47-9416-9

,!7IJ8B4-hjebgj!

get started-Japanese Snacks Cover (spine 11mm).indd 1

Marshall Cavendish Cuisine

perfect for gifting the snack lover in your life.

Ya m a s h i t a M a s a t a k a

14/11/17 3:58 PM

Japanese Snacks

GSM Japanese Snacks .indd 1

14/11/17 3:46 PM

GSM Japanese Snacks .indd 2

14/11/17 3:46 PM

get started making

Japanese Snacks step-by-step recipes for delectable bites

Ya m a s h i t a M a s a t a k a

GSM Japanese Snacks .indd 3

14/11/17 3:46 PM

Chef Yamashita Masataka was trained in Tsuji Culinary Institute, a well-known and respected culinary institute in Osaka, Japan. He worked at various pâtisseries around Japan before starting his own pâtisserie in Nara. The pâtisserie quickly became one of the top in Nara. Eight years later, yearning for new challenges and a change of scenery, chef Yamashita moved to Singapore where he took charge of the kitchen at Pâtisserie Glacé, turning it into a haven for delightful cakes and pastries. Chef Yamashita soon saw an opportunity to revive his pâtisserie from Japan and re-established Flor Pâtisserie. Today, chef Yamashita no longer runs Flor, but his own Japanese artisan pâtisserie at Tanjong Pagar Plaza, aptly named Chef Yamashita. The recipes in this book were taken from chef Yamashita’s cookbook, Tanoshii Wagashi, featuring delicate Japanese confections known as wagashi. www.chefyamashita.com www.facebook.com/chefyamashita

GSM Japanese Snacks .indd 4

14/11/17 3:46 PM

To my beloved Ami. Thanks for always being by my side through thick and thin —we finally have our very own shop in Singapore!

GSM Japanese Snacks .indd 5

14/11/17 3:46 PM

GSM Japanese Snacks .indd 6

14/11/17 3:46 PM

Contents

INTRODUCTION • 10 TSUBU-AN • 14 Whole Red Bean Paste

KOSHI-AN • 18 Fine Red Bean Paste

DORAYAKI • 22 Pancakes with Red Bean Paste

DAIGAKU IMO • 26 Honey-glazed Sweet Potatoes

KARINTOU • 30 Deep-fried Black Sugar Sticks

MIZUYOUKAN • 34 Sweet Red Bean Paste Jelly

GSM Japanese Snacks .indd 7

14/11/17 3:46 PM

GSM Japanese Snacks .indd 8

14/11/17 3:46 PM

ICHIGO DAIFUKU • 38 Strawberry Red Bean Mochi

SATSUMAIMO TO RINGO NO CHAKIN • 42 Sweet Potato & Apple Chakin

AZUKI PANNAKOTTA • 46 Red Bean Panna Cotta

KABUCHA PUDDING • 50 Pumpkin Pudding

YUKIDAMA COOKIES • 54 Snowball cookies

KABOCHA FINANSHE • 58 Pumpkin Financiers

WEIGHTS & MEASURES • 62

GSM Japanese Snacks .indd 9

14/11/17 3:46 PM

Introduction

As a chef from Nara, Japan, I was professionally trained in Japanese baking styles. The techniques I learned fascinated me. All these years, creating beautiful, delicious cakes and sweets for others has been my greatest passion. I believe I can bring much happiness to those around me through the pastries that I make. And I believe you can do the same.

Wagashi refers to traditional Japanese sweets. In this book, I have specially come up with a selection of traditional and modern Japanese-style sweets, which I hope you will enjoy. I always believe that with sufficient guidance, baking can be a fun and enjoyable experience for everyone. That is why during the months of putting together this book, I carefully selected the recipes to make sure each one is easy to follow. Even if you are a novice in the kitchen, the techniques involved are friendly and manageable. The ingredients used in this book are not hard to find and are available at local supermarkets and baking supply stores in Singapore. The recipes also do not require special equipment— simple pots, bowls, baking trays, spoons, spatulas and a whisk—will be enough to create these Japanese treats with fun and ease.

GSM Japanese Snacks .indd 10

14/11/17 3:46 PM

With this new cookbook in your hands, it is now time to try out the recipes! I encourage you to have fun while doing so and not to worry if things don’t work out the first time. Familiarise yourself with the recipe and try again. I am deeply grateful that you are buying my book, but the greater joy comes when I know you have tried out my suggestions and succeeded in making what you like. I am sure it will also bring your loved ones much happiness to try what you have created or join you in the process of making wagashi. I wish you a joyful time filled with beautiful wagashi that you will now be able to create by yourself in your own kitchen. Chef Yamashita Masataka

11

GSM Japanese Snacks .indd 11

14/11/17 3:46 PM

GSM Japanese Snacks .indd 12

14/11/17 3:46 PM

Some of the ingredients used in the recipes can be found in Japanese supermarkets and baking supply stores.

Azuki Azuki beans can be red, green, yellow or white, but the name is now most commonly associated with the red beans. Azuki beans can be used in both sweet and savoury preparations, but they are mainly enjoyed in desserts.

Shiratama Flour Like mochi flour, shiratama flour is milled from mochigome, but it goes through a different process of soaking and grinding, and is sold as granules rather than powder. Shiratama flour produces wagashi that has a more refined texture than mochi flour.

Kuzu Powder Also known as kuzu starch or kkuzu root powder, this superior sstarch is derived from the root of the kuzu plant. It is used as o a thickening agent in stews and gravies, and also in making an Japanese wagashi. It gives Japanese sweets such as kuzu Ja kiri its translucent quality and firmess.

Japanese Custard Sugar Also known as johakutou, u, this white cane sugar is popularly used in Japanese baking and in making wagashi. It is a very fine, soft sugar, and it is used to give a moist sweetness to Japanese sweets. Castor sugar can be used as a substitute, but the final product with not be as moist.

Japanese Black Sugar B Also known as kurozatou, this thi pure cane sugar originates from Okinawa. origin It is rich in minerals and vitamins and has a complex molasses flavour that is salty, bitter and sweet. It is available as irregularly shaped pieces and in powder form.

Kinako This fragrant, nuttytasting powder is made e from roasted soy beans. It is often used as a coating for wagashi, and is increasingly also used to flavour other confectionss such as cookies and ice cream. 13

GSM Japanese Snacks .indd 13

14/11/17 3:46 PM

Japanese Bean Pastes

GSM Japanese Snacks .indd 14

14/11/17 3:46 PM

TSUBU-AN

Whole Red Bean Paste Makes about 450 g

Ingredients Azuki (red beans) 300 g, soaked overnight

Japanese custard sugar 260 g

Water as needed

Salt a pinch

Japanese Snacks ~ 15

GSM Japanese Snacks .indd 15

14/11/17 3:46 PM

GSM Japanese Snacks .indd 16

14/11/17 3:46 PM

Method 1. Drain the beans and place into a 20-cm wide pot with 600 ml water. Bring to the boil over high heat. When the water is boiling, add 200 ml cold water to the pot. Let the water return to the boil, then remove from heat. Drain and rinse the beans. 2. Return the beans to the pot and add 850 ml water. Bring to the boil over high heat. When the water is boiling, lower the heat and simmer for 40–60 minutes until the beans are tender. Add more water if necessary. 3. Drain the beans and return to the pot. Place over low heat. Add half the sugar and stir constantly with a spatula until the sugar is melted. 4. Add the remaining sugar and salt and continue stirring until the beans leave the sides of the pot. Test if the paste is ready by lifting the paste with the spatula. It should hang down and form a triangular shape. Continue cooking for another few minutes if necessary. 5. Store tsubu-an in small portions and use as needed. Tsubu-an will keep for 2–3 days in the refrigerator or up to 1 week in the freezer.

Japanese Snacks ~ 17

GSM Japanese Snacks .indd 17

14/11/17 3:46 PM

Japanese Bean Pastes

GSM Japanese Snacks .indd 18

14/11/17 3:46 PM

KOSHI-AN

Fine Red Bean Paste makes about 300 g

Ingredients Azuki (red beans) 250 g, soaked overnight and drained

Japanese custard sugar 240 g Salt 1/4 tsp

Water as needed

Japanese Snacks ~ 19

GSM Japanese Snacks .indd 19

14/11/17 3:46 PM

GSM Japanese Snacks .indd 20

14/11/17 3:46 PM

Method 1. Place the beans in a pot and cover with water. Bring to the boil over medium heat. When the water is boiling, add 50 ml cold water to the pot. Let the water return to the boil, then remove from heat. Drain and rinse the beans. 2. Repeat the above process of boiling the beans another two times. When boiling the beans for the third time, lower the heat and let simmer for about an hour. Add more water gradually as it boils down, keeping the beans submerged. 3. Test if the beans are ready by pressing a bean between your fingers. It should be soft enough to be easily crushed. Continue to simmer if the beans are still not soft enough. 4. Press the beans through a coarse sieve into a mixing bowl halffilled with water. Discard the skins. Let the mixture sit until the water separates from the paste. Using a small ladle, gently strain off and discard the water. 5. Transfer the paste to a bowl lined with a clean cotton cloth. Twist the cloth to squeeze out all the water from the paste. 6. Place the paste in a pot over low heat. Add half the sugar and mix until the sugar is melted. Add the remaining sugar and salt. 7. Stir constantly until the sugar is melted and the paste leaves the sides of the pot. Test if the paste is ready by lifting with the spatula. It should hang down and form a sticky triangular shape. If it does not, continue to stir over low heat for another few minutes and test again. 8. Transfer the paste to an aluminium tray and let cool in the refrigerator. 9. Store koshi-an in small portions and use as needed. Koshi-an will keep for 2–3 days in the refrigerator or up to 1 week in the freezer.

Japanese Snacks ~ 21

GSM Japanese Snacks .indd 21

14/11/17 3:46 PM

DORAYAKI

Pancakes with Red Bean Paste Makes about 4 dorayaki

Ingredients Eggs 2, medium

Pastry flour 130 g, sifted

Japanese custard sugar 120 g

Salad oil as needed

Honey 15 g Baking powder 1/4 tsp Water 60 ml

Koshi-an (page 18) 180–200 g, divided into 8 equal portions and rolled into balls

22 ~ Japanese Snacks

GSM Japanese Snacks .indd 22

14/11/17 3:46 PM

GSM Japanese Snacks .indd 23

14/11/17 3:46 PM

Method 1. Crack the eggs into a large bowl and whisk lightly. Add the sugar and whisk until the mixture is pale. Add the honey and whisk again. 2. Mix the baking powder with the water and add to the bowl. 3. Add the pastry flour, making sure there are no lumps. 4. Heat a frying pan to 180–200°C and brush with oil. Lower the heat and test if the pan is at the right temperature by dropping a small drop of batter (about 1.5 cm diameter) into the pan. When the batter starts to bubble, flip it over and check the colour on the other side. Repeat until the batter turns golden brown. The pan should be at the correct temperature for making the dorayaki. 5. Pour a tablespoonful of batter into the frying pan, ensuring that the shape is regular and round. 6. When the batter starts to bubble, flip the pancake over. Cook for about 30 seconds, then remove from the frying pan. Place the pancake lighter side up on a wire rack to cool. Repeat until the batter is used up. 7. Sandwich a portion of koshi-an between two pancakes to form a dorayaki. Serve. 8. Dorayaki can be stored in the freezer for up to 3 days. Thaw in the chiller for 3–4 hours before serving, or warm in a toaster oven.

TIP

d round ured an lo o c ly n om For eve er fall fr the batt t le , s e a from pancak the pan on into l the the spo o n t swir and do t, in o p single 5. e photo pan. Se

24 ~ Japanese Snacks

GSM Japanese Snacks .indd 24

14/11/17 3:47 PM

1

2

5

GSM Japanese Snacks .indd 25

6

14/11/17 3:47 PM

GSM Japanese Snacks .indd 26

14/11/17 3:47 PM

DAIGAKU IMO

Honey-glazed Sweet Potatoes Makes 3–4 servings

Ingredients Sweet potatoes 250 g

SAUCE

Canola oil 15 ml

Japanese custard sugar 30 g

Black sesame seeds 1 /4 tsp

Honey 20 g Light soy sauce 7.5 ml Water 30 ml Canola oil 15 ml

Japanese Snacks ~ 27

GSM Japanese Snacks .indd 27

14/11/17 3:47 PM

1

2

3

4

GSM Japanese Snacks .indd 28

14/11/17 3:47 PM

Method 1. Wash and scrub the sweet potatoes well as they will be cooked with the skin on. Cut into bite-size pieces. 2. Place the sweet potatoes on a microwave-safe plate and cook in a microwave oven on Medium-High for about 6 minutes. Test that the sweet potato is cooked by piercing with a bamboo skewer. The bamboo skewer should go through easily. Cook the sweet potato for another minute if necessary. 3. Heat the oil in a saucepan over medium heat. Add the sweet potatoes and cook until they start to brown. Transfer to a plate. 4. Place all the ingredients for the sauce in the saucepan and stir over low heat until well mixed and the sauce is a little sticky. Return the sweet potatoes to the pan. Mix to coat each piece well with the sauce. 5. Transfer to a plate and sprinkle with black sesame seeds. Serve. 6. Daigaku-imo can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven before consuming.

Japanese Snacks ~ 29

GSM Japanese Snacks .indd 29

14/11/17 3:47 PM

KARINTOU

Deep-fried Black Sugar Sticks Makes 45–50 pieces

Ingredients Bread flour 75 g

SYRUP

Pastry flour 25 g

Japanese black sugar 60 g Cornflour 7 g

1

Salt /8 tsp Japanese custard sugar 5 g

Water 20 ml

1

Baking powder /6 tsp Water 1/6 tsp + 50 ml Canola oil as needed

30 ~ Japanese Snacks

GSM Japanese Snacks .indd 30

14/11/17 3:47 PM

GSM Japanese Snacks .indd 31

14/11/17 3:47 PM

Method 1. Sift the bread flour, pastry flour, salt and sugar into a mixing bowl. 2. Mix the baking powder with 1/6 tsp water in a small bowl and add to the mixing bowl. Add another 50 ml water and knead to get a smooth dough. Cover with plastic wrap and refrigerate for about 30 minutes. 3. Dust a cutting board with some flour. Place the chilled dough on the cutting board and roll into a sheet about 0.3-cm thick. 4. Cut into 5 x 0.3-cm sticks. Keep them slightly apart so they do not stick. 5. Heat sufficient oil for deep-frying in a pan until about 180°C. Gently lower the dough sticks into the hot oil and deep-fry for about 3 minutes or until golden brown. Remove and set aside to drain. Place in a mixing bowl. 6. Prepare the syrup. Mix the black sugar, cornflour and water in a microwave-safe bowl and cook in the microwave oven on High for about 20 seconds. Remove and stir well, then cook for another 30–40 seconds until the mixture starts to bubble and boil, and is sticky. 7. Pour the syrup over the fried dough sticks and mix well. Place the dough sticks on a sheet of baking paper for the syrup to set, keeping them slightly apart so they do not stick. 8. Serve or store in an airtight container for up to 3 days.

32 ~ Japanese Snacks

GSM Japanese Snacks .indd 32

14/11/17 3:47 PM

3 2

7

4

GSM Japanese Snacks .indd 33

14/11/17 3:47 PM

GSM Japanese Snacks .indd 34

14/11/17 3:47 PM

MIZUYOUKAN

Sweet Red Bean Paste Jelly Makes one 20-cm tray

Ingredients Agar-agar strips 4 g

Koshi-an (page 18) 300 g

Water 500 ml + 40 ml

Kuzu powder 5 g

Japanese custard sugar 200 g

Salt a pinch

Japanese Snacks ~ 35

GSM Japanese Snacks .indd 35

14/11/17 3:47 PM

3

4

6

7

GSM Japanese Snacks .indd 36

14/11/17 3:47 PM

Method 1. Soak the agar-agar strips in water overnight. Line a 20-cm square tray with baking paper. 2. Drain the agar-agar strips and place in a small pan. Add 500 ml water and place over high heat. Bring the water to the boil and stir to dissolve the agar-agar. When the agar-agar is dissolved, stir in the sugar. 3. Pour the contents of the pan through a strainer into a bowl, then return the mixture to the pan. Place over medium heat and add the koshi-an. Stir until the koshi-an dissolves and the mixture comes to a boil. Remove from heat. 4. In a bowl, mix the kuzu powder with 40 ml water. Stir until the kuzu is dissolved. Add 180 ml of the koshi-an mixture and mix well. 5. Pour the kuzu-koshi-an mixture into the pan and bring to the boil over medium heat, stirring well with a spatula. Let boil for 3 minutes, stirring all the while. Remove from heat and stir in the salt. 6. Fill a large heatproof bowl with iced water. Place the pan in the water and stir the mixture slowly to cool it. As the mixture cools, it will become sticky. 7. Pour the mixture into the prepared tray. Cover and leave to set. When set, refrigerate for about 30 minutes. Cut and serve, or store refrigerated for up to 2 days.

Japanese Snacks ~ 37

GSM Japanese Snacks .indd 37

14/11/17 3:47 PM

ICHIGO DAIFUKU

Strawberry Red Bean Mochi Makes 6 pieces

Ingredients Strawberries 6

Water 60 ml + 60 ml

Tsubu-an (page 14) 120 g Potato starch 15 g

Japanese custard sugar 40 g, sifted

Shiratama flour 60 g

Glucose 1/2 tsp

38 ~ Japanese Snacks

GSM Japanese Snacks .indd 38

14/11/17 3:47 PM

GSM Japanese Snacks .indd 39

14/11/17 3:47 PM

Method 1. Rinse and hull the strawberries, then pat them dry. 2. Divide the tsubu-an into 6 equal portions. 3. Roll a portion of tsubu-an into a ball and flatten slightly. Place a strawberry in the centre and bring the tsubu-an up to enclose the strawberry. Roll between your palms to form a round. Repeat with the remaining ingredients. Keep covered. 4. Sprinkle an aluminium tray with some potato starch. Set aside. 5. In a glass bowl, mix the shiratama flour with 60 ml water. Stir with a spatula until well mixed. Add another 60 ml water and continue to stir. Add the Japanese custard sugar and mix well. 6. Place the shiratama mixture in the microwave oven and cook for 1 minute on Medium. Remove and mix, then repeat to cook and mix the mixture another two times. The resulting dough should be translucent and shiny. Use a spatula to mix the dough until it is sticky. 7. Add glucose and stir well. 8. Transfer the dough to the prepared aluminium tray and fold in half. Be careful not to get any potato starch on the top surface of the dough or it will not stick when folded. 9. Cut the dough into 6 equal portions. Shape each portion into a round and flatten slightly. Remove any potato starch on your hands with a brush. 10. Place a wrapped strawberry in the middle of a dough round with the tip of the strawberry facing down. Bring the edges of the dough up around the wrapped strawberry and enclose. Place the ichigo daifuku on a serving plate with the strawberry tip facing upwards. Repeat with the remaining ingredients. 11. Serve immediately.

40 ~ Japanese Snacks

GSM Japanese Snacks .indd 40

14/11/17 3:47 PM

3

5

10

8

GSM Japanese Snacks .indd 41

14/11/17 3:47 PM

GSM Japanese Snacks .indd 42

14/11/17 3:47 PM

SATSUMAIMO TO RINGO NO CHAKIN

Sweet Potato & Apple Chakin Makes 16–18 pieces

Ingredients Sweet potatoes 300 g Salt a pinch

Japanese custard sugar 20 g

Apple 100 g

Mixed fruit 30 g Fresh cream 30 ml

TIP

ur to dds colo d fruit a e ix d or m re e Th se only plings. U m ins u d is e ra th rries or lacé che g ed. n ir s e e re g lour as d t the co s ur ju lo d o a c to to the ccording a it ry a V arty! f your p theme o

Japanese Snacks ~ 43

GSM Japanese Snacks .indd 43

14/11/17 3:47 PM

4

5

6

7

GSM Japanese Snacks .indd 44

14/11/17 3:47 PM

Method 1. Peel the sweet potatoes and cut into 2-cm cubes. Wrap in aluminium foil and cook in the toaster oven for about 30 minutes, or until tender. 2. Place the sweet potatoes in a mixing bowl. Mash while still warm. Season with salt and set aside to cool. 3. Core the apple and slice thinly. Place in a pan over low heat. Add sugar and cook, stirring, for 15 minutes. 4. Add the cooked apple to the sweet potato mash. Mix well. 5. Mix the mixed fruit with the cream. Add to the sweet potato mash and mix again. 6. Line a small bowl with plastic wrap and spoon in 20 g of the sweet potato mixture. 7. Twist the plastic wrap and shape the mixture into a tight dumpling. 8. Repeat to make more dumplings until the mash is used up. Refrigerate for about 30 minutes. 9. Unwrap the dumplings and arrange on a serving plate. Serve immediately or store in an airtight container for up to 2 days.

Japanese Snacks ~ 45

GSM Japanese Snacks .indd 45

14/11/17 3:47 PM

AZUKI PANNAKOTTA Red Bean Panna Cotta Makes 4–5 servings

Ingredients Leaf gelatin 5 g

Koshi-an (page 18) 80 g

Milk 150 ml

Fresh cream 100 ml

Japanese custard sugar 20 g

46 ~ Japanese Snacks

GSM Japanese Snacks .indd 46

14/11/17 3:47 PM

GSM Japanese Snacks .indd 47

14/11/17 3:47 PM

Method 1. Place the leaf gelatin in a bowl of iced water to soften. Set aside. 2. Pour the milk into a pan and heat to 70°C. 3. Remove the gelatin from the iced water and squeeze out the excess water. Add to the heated milk. Add the sugar and mix until both the sugar and gelatin are dissolved and the milk is cool. 4. Stir in the koshi-an and cream. 5. Pour the mixture into 4–5 small moulds and refrigerate for 30 minutes. 6. Unmould the panna cotta and serve. 7. If not serving immediately, leave the panna cotta in the moulds and store refrigerated for up to 2 days.

48 ~ Japanese Snacks

GSM Japanese Snacks .indd 48

14/11/17 3:47 PM

1

2

4

3

GSM Japanese Snacks .indd 49

14/11/17 3:47 PM

GSM Japanese Snacks .indd 50

14/11/17 3:47 PM

KABUCHA PUDDING Pumpkin Pudding Makes 6 small puddings

Ingredients Pumpkin 280 g

CARAMEL

Eggs 3, medium

Water 20 ml

Japanese custard sugar 80 g

Japanese custard sugar 160 g

Fresh cream 200 ml

Hot water 20 ml

Milk 300 ml

Japanese Snacks ~ 51

GSM Japanese Snacks .indd 51

14/11/17 3:47 PM

3 2

7 5

GSM Japanese Snacks .indd 52

14/11/17 3:47 PM

Method 1. Preheat the oven to 170°C. Prepare 6 ramekins, each about 7.5-cm wide. 2. Prepare the caramel. Place the water and sugar in a small saucepan over medium heat. Stir constantly with a wooden spatula until the mixture is golden brown. Add the hot water gradually while stirring until well-mixed. 3. Spoon 1 tsp of the warm caramel into each ramekin. Place on a roasting pan and set aside. 4. Cut the pumpkin into 8 even pieces with the skin on. Place the pumpkin in the microwave oven and cook on High for about 5 minutes until the pumpkin is tender. 5. Peel the pumpkin and place in a food processor with the eggs, sugar, cream and half the milk. Process until smooth. Pour the pumpkin mixture into a glass bowl. 6. In a small saucepan, heat the remaining 150 ml milk to about 65°C. Add to the pumpkin mixture and mix well. 7. Ladle the pumpkin mixture into the prepared ramekins. Fill the roasting pan with hot water to come halfway up the sides of ramekins. Bake for 30–35 minutes until pudding is set. Serve immediately.

Japanese Snacks ~ 53

GSM Japanese Snacks .indd 53

14/11/17 3:47 PM

YUKIDAMA COOKIES Snowball cookies Makes 18–20 small cookies

Ingredients Unsalted butter 60 g

Walnuts 20 g, finely chopped

Pastry flour 100 g, sifted

Icing sugar 30 g

Japanese custard sugar 20 g

Kinako (soy bean powder) 30 g

54 ~ Japanese Snacks

GSM Japanese Snacks .indd 54

14/11/17 3:47 PM

GSM Japanese Snacks .indd 55

14/11/17 3:47 PM

Method 1. Place a small saucepan over low heat. Add the butter and let it melt. Pour into a glass mixing bowl. Add the flour, sugar and walnuts and mix well into a dough. 2. Roll the dough into a long cylinder about 2-cm in diameter. 3. Cut into two equal lengths. Cut each length into 8–10 pieces. Roll each piece into a ball. 4. Place the balls on a lined baking tray. Cover and set aside in the freezer for about 30 minutes. 5. Preheat the oven to 170°C and bake the cookies for 15 minutes. Set aside to cool. 6. Mix the icing sugar with the kinako and dust the cookies before serving.

56 ~ Japanese Snacks

GSM Japanese Snacks .indd 56

14/11/17 3:47 PM

1 2

3 4

GSM Japanese Snacks .indd 57

14/11/17 3:47 PM

GSM Japanese Snacks .indd 58

14/11/17 3:47 PM

KABUCHA FINANSHE Pumpkin Financiers Makes 10-12 small cakes

Ingredients Pastry flour 20 g

Unsalted butter 100 g

Baking powder 2 g

Pumpkin 80 g

Ground cinnamon 2 g

Japanese black sugar 40 g

Almond powder 20 g

Egg whites 90 g

Japanese Snacks ~ 59

GSM Japanese Snacks .indd 59

14/11/17 3:47 PM

5

4

8

6

GSM Japanese Snacks .indd 60

14/11/17 3:47 PM

Method 1. Preheat the oven to 200°C. Prepare a financier mould. 2. Sift the pastry flour, baking powder and cinnamon into a mixing bowl. Add the almond powder and mix well. Set aside. 3. Place a pan over low heat. Add the butter and let it melt. Set aside. 4. Cut the pumpkin into small cubes. Place in a microwave-safe bowl and cook in the microwave oven on High for 3–5 minutes, or until tender. 5. Mash the pumpkin while warm. Add the black sugar and mix well with a whisk. 6. Add the egg whites gradually and mix well. 7. Add the flour mixture and mix to incorporate. 8. Add the melted butter and mix again. 9. Spoon the batter into the prepared financier mould and bake for about 17 minutes or until cakes are risen and golden. Set aside to cool before serving.

TIP

led t be pee need no in k p m u sh it The p ible. Ma kin is ed flesh. w as the s o ll h the ye it w r e togeth

Japanese Snacks ~ 61

GSM Japanese Snacks .indd 61

14/11/17 3:47 PM

Weights & Measures

Quantities for this book are given in Metric and American (spoon and cup) measures. Standard spoon and cup measurements used are: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml and 1 cup = 250 ml. All measures are level unless otherwise stated.

LIQUID AND VOLUME MEASURES Metric

Imperial

American 1 teaspoon

5 ml

1

10 ml

1

15 ml

1

60 ml

2 fl oz

/ fl oz 6

/3 fl oz / fl oz 2

1 tablespoon 1

/4 cup (4 tablespoons)

2 / fl oz

1

3 fl oz

3

4 fl oz

1

180 ml

6 fl oz

3

250 ml

8 fl oz

1 cup

300 ml

10 fl oz (1/2 pint)

11/4 cups

375 ml

12 fl oz

11/2 cups

435 ml

14 fl oz

13/4 cups

85 ml 90 ml 125 ml

1

1 dessertspoon

2

/3 cup /8 cup (6 tablespoons) /2 cup /4 cup

500 ml

16 fl oz

2 cups

625 ml

20 fl oz (1 pint)

21/2 cups

750 ml

24 fl oz (11/5 pints)

3 cups

1 litre

32 fl oz (13/5 pints)

4 cups

1.25 litres

40 fl oz (2 pints)

5 cups

1.5 litres

48 fl oz (22/5 pints)

6 cups

2.5 litres

80 fl oz (4 pints)

10 cups

62

GSM Japanese Snacks .indd 62

14/11/17 3:47 PM

DRY MEASURES

LENGTH

Metric

Imperial

Metric

Imperial

30 grams

1 ounce

0.5 cm

1

1 /2 ounces

1 cm

1

55 grams

2 ounces

1.5 cm

3

70 grams

21/2 ounces

2.5 cm

1 inch

85 grams

3 ounces

100 grams

31/2 ounces

110 grams

4 ounces

125 grams

41/2 ounces

tsp

140 grams

5 ounces

Tbsp

tablespoon

280 grams

10 ounces

g

gram

450 grams

16 ounces (1 pound)

kg

kilogram

ml

millilitre

45 grams

1

/4 inch /2 inch /4 inch

ABBREVIATION

1

500 grams

1 pound, 1 /2 ounces

700 grams

11/2 pounds

800 grams

13/4 pounds

1 kilogram

2 pounds, 3 ounces

1.5 kilograms

3 pounds, 41/2 ounces

2 kilograms

4 pounds, 6 ounces

teaspoon

OVEN TEMPERATURE Very slow

°C

°F

Gas Regulo

120

250

1

Slow

150

300

2

Moderately slow

160

325

3

Moderate

180

350

4

Moderately hot

190/200

370/400

5/6

Hot

210/220

410/440

6/7

Very hot

230

450

8

Super hot

250/290

475/550

9/10

63

GSM Japanese Snacks .indd 63

14/11/17 3:47 PM

© 2018 Marshall Cavendish International (Asia) Private Limited The recipes in this book were taken from Tanoshii Wagashi, first published in 2015. Photographer: Hongde Photography Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International

All rights reserved No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196 Tel: (65) 6213 9300 E-mail: [email protected] Website: www.marshallcavendish.com/genref Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages. Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia Marshall Cavendish is a registered trademark of Times Publishing Limited National Library Board, Singapore Cataloguing-in-Publication Data Names: Yamashita, Masataka, 1960-. Title: Get started making Japanese snacks / Yamashita Masataka. Other title(s): Get started making Description: Singapore : Marshall Cavendish Cuisine, [2017] Identifiers: OCN 1003326263 | 978-981-47-9416-9 (hardcover) Subjects: LCSH: Cake--Japan. | Desserts--Japan. | Cooking, Japanese. | LCGFT: Cookbooks. Classification: DDC 641.860952--dc23 Printed by Times Offset (M) Sdn Bhd

GSM Japanese Snacks .indd 64

14/11/17 3:47 PM