A little twist with the addition of fresh juicy strawberry surprisingly adds refreshing flavor and crisp texture to the traditional daifuku mochi.
Tag: Red Bean
Matcha seems to be everywhere these days, from baked goods to drinks. The frenzy has spread to all corners of the food and beverage industries. You can even find matcha latte in nearby Starbucks now. The popularity of this finely bright green hue powder comes as no surprise and there is no sign of it disappearing just yet. It has been touted as a trend in beneficial superfoods with health benefits.
There is so much matcha out there, but there are only a very small number of restaurants and cafes that sell good matcha food and beverage here. Today much of the green tea powder on the market is processed in a manner quite different from true matcha. They are called matcha, but it is called matcha. Therefor, quality should be the biggest concern when buying matcha, especially if you intend to experience the health benefits of matcha tea. That’s why I prefer to make my own matcha drink at home to control its quality.
Since I still had leftover Red Bean Paste from my previous recipe, I decided to make Iced Matcha Milk Tea with Red Bean. Matcha and red bean are always paired beautifully together especially in Japanese desserts. They are two of my favorite combo. The combination of the bitter matcha and sweetness of red bean paste creates a very complex nice flavor. Continue reading Iced Matcha Milk Tea with Red Bean
Chinese New Year is coming and I already can see the streets decorated with vibrant red color. There is nothing better to start a new year with sweet treats. Although every household have different customs, I believe that desserts are necessary for a complete New …
The Dongzhi (冬至, Winter Solstice) Festival is coming next week on December 22, 2018. The festival is performed by Chinese, Japanese, and Koreans to celebrate the return of longer daylight hours and ultimately an increase of positive energy flowing in. As part of the festivities, families get together to make tang yuan(汤圆). Tang yuan is glutinous rice balls that are served in sweet soup or savory broth. These small round balls symbolize family unity. It becomes an important seasonal food during a time of year when the seasons begin to the warmth of spring.
On this day, my family usually makes colorful glutinous rice balls with peanut filling and served with sweet ginger-infused syrup. However, I was trying to make something similar but different from the usual. I noticed that there is a type of porridge consisted of red beans with glutinous rice balls called Patjuk or Red Bean Porridge in Korea. What I like about Patjuk is how thick and rich the consistency is, compared to the Chinese red bean soup which is more soupy. The red bean porridge is simply mild, earthy, and soothing, while the glutinous rice balls is pleasantly chewy and gives more texture to the porridge. Although the recipe went through many processes, from all of that boiling, smashing, and straining, but the taste of Red Bean Porridge really bring the warmth in my heart.