Coconut Custard Warabi Mochi

Warabi mochi is a variation from the typical mochi one envision when they think of mochi. This mochi is more translucent and a bit softer in texture, kind of similar to what one would imagine if combining mochi with jello or jelly. 

For this I used warabi mochi powder and some water, following the measurements on the package.
Traditionally warabi mochi is served by dusting or coating the outside of the mochi with kinako powder mixed with a little bit of sugar. Then kuromitsu is drizzled over the top for an extra kick of flavor.

HOWEVER

I decided to mix it up a little and make a custard cream to go with the warabi mochi. But not just any custard cream, a coconut custard cream. Let me tell you what, that was one of the best decision I could have made. The custard was so velvety and the sweetness paired so nicely with the texture of the warabi mochi.

 For the custard I used:
-1 can coconut milk
-3 egg yolks
-3 TB sugar

Method:
1. Warm the coconut milk in a small pot until it is heated, but not too hot to the touch.
2. Pour the coconut milk into a bowl that is over a pot with simmering water (double boiler). Make sure the bottom of the bowl does not touch the water in the pot!
3. Beat egg yolks and sugar together with a fork until combined, the sugar doesn't have to be dissolved
4. Trickle in the egg/sugar mixture slowly into the coconut milk while whisking. 
5. Do not stop whisking!...For about 30 minutes or until you get your desired thickness.
6. Pour into a bowl and set in the fridge to cool and firm up a bit more

*My custard came out a bit runnier than I would have hoped, next time I think I will whisk it for a little bit longer (it still tasted good though!).

Here I tried to fill the warabi mochi with the custard cream, but it was a bit difficult. Instead, I decided to just top the warabi mochi with the custard and that worked out well.

Desert is served!

Half eaten and you can see the warabi mochi better now that some of the cream has been devoured. I had some very happy customers that night!

This is definitely worth the time and effort, it was delicious!

Much love,
Crystal

"Pleats Eat Me" -Steamed Pork Buns

Photo credit to my mom for this pic

"What better way to end a hard work day, or any day for that matter, than with a hand full of soft buns?" Is what I thought to myself when I started making these babies. When I was looking for recipes for the dough, so many called for pau flour, and that I did not readily have in hand. Luckily I came across Food52's recipe, and that is what I stuck with.  

Because there were only three of us for dinner, I decided to halve the recipe and it turned out perfectly!

The ingredients (and amounts) I used are:

-1 heaping tsp active dry yeast

-1/2 cup whole milk (you can use any milk)

-1/2 TB olive oil

-1+1/2 C. all purpose flour

-1/4 tsp salt

-1+1/2 TB sugar

The method:

1. Put milk and oil in a small pot to warm it up, I am sure you could also use a microwave for this step if you'd like. The only thing is to make sure it is lukewarm (not hot to the touch) for the next step.

2. Sprinkle the yeast over top of the milk and oil mixture in a bowl, stir it with a fork and let it sit for about 10 minutes, you should start to see some bubbling after the time passes.

3. Sift the flour, sugar, and salt together in a separate bowl

4. When the wet ingredients are ready, slowly pour it into the dry ingredients while stirring

5. When a dough-like substance begins to form (you may need to use your hands to incorporate everything), put it onto a flat surface dusted with flour for kneading for about 5 minutes or until the dough starts to become elastic and stick together

6. Now let your dough rise for 1-2 hours (I did 2) in an oiled bowl with a damp towel over it. Make sure the bowl is in a warm area.

7. Once the dough has risen, punch it to let some of the air escape and roll it into a log

8. Cut the log into 6 pieces (or less if you'd like smaller buns) <-- "Who wants smaller buns?"

9. Roll out the pieces until you have your desired thickness, using extra flour if it feels a bit sticky (keep in mind that these will puff up quite a bit in the steamer)

10. Pinch the edges of the dough really well, this will make it easier to pleat

11. Now, this is the fun part, you can fill them with whatever you'd like! It is totally up to you. You are now the chief of the fillings. You could even make a sweet version with some red bean paste or even a custard, mmm. 

I made two types of fillings consisting of:

-Pork/tuna

-Cabbage

-Shiitake mushrooms

-Garlic

-Shoyu (soy sauce)

-Brown sugar

-Ginger (from the tube)

*The measurements are based on what was on hand and what kind of taste I like. So get to experimenting what kinds of flavors your tastebuds like.

I precooked these in the iron skillet (one of my favorite pans) before filling the dough. I did this just to make sure that everything inside was cooked and it tasted good.

This part was interesting. This was the first time I have pleated anything but dress pants, I think I did alright for a first-timer. I bow down to those who have mastered the pleat, it's  quite a feat! (Sometimes, I just can't help myself)

BOOM! How about 'dem steamed buns! This was not because of my master crafting though, just good camera angle skills. A girl's gotta be honest with herself, haha.

Don't worry if it isn't perfect, the pleats are just for looks. As long as the filling stays inside, you are good to go!

12. Place these in a steamer lined with wax paper/parchment paper/(I was even considering using cabbage leaves, but it might make them soggy)

13. In about 15 minutes, take them out to serve with your favorite sauce (I used hot mustard and it was SO good!)

*Careful of the steam when you are taking them out!!! 

This is the final product out of the steamer.

Here is the tuna filling. Oh my goodness, I am drooling looking at this picture and remembering last night's dinner.

This one is with the pork filling. Photo credit to my mom for this pic too. 

The verdict: A MAJOR SUCCESS

The dough was just flawless. It was nice and soft and held in the filling really well. I was really surprised at how big they got while they were in the steamer. 

I will definitely be making these again, and I will probably experiment with some new tasty fillings as well! Until next time,

Much love,

Crystal

The Little Flower That Could

My dad and I felt like going hiking on this fine morning so we packed up our bags, laced up our shoes, and headed out to La Perouse. Hey look, I'm a poet, and I didn't even know it! Haha!

We ventured across this trail that is going straight through a lava flow. This is called the King's trail because back in the day, the King would cross this trail, a highway of his own.

My dad and I didn't quite make it all the way to Kanaio, but instead we took a little detour to come to this beach area with spectacular cliff faces carved out by the crashing waves.

I came across this little beauty as I climbed up a hill to get a better view of the waves coming in.

It was all alone in the rocks, just one strong Hawaiian Poppy flower. 

This was the view of the cliffs from the top of the hill. 

Aaaaand, I also found a crab friend. Well, I guess he isn't exactly my friend, just a shell of my friend who molted on the rocks. I think he's cool none-the-less, especially with his lightbulb eyes.

Look! I found a half of a coconut.

That happens to look like a guy with a mustache. 

From here we had a well-deserved re-fueling lunch that we packed earlier and hit the trail once more to head on home.

I look forward to my next adventure. Hopefully you hear from me soon! That means I came back alive, haha.

Much love,

Crystal

Puffins (Papaya Muffins)

Look at that delicious papaya! The papaya's I used for this recipe were fresh from my wonderful neighbor's tree. I love sharing fresh fruits and veggies that we grow and it is always nice to receive some too. We had an abundance of papaya's that were in our refrigerator so I decided to bake some muffins with them. 

I used the same recipe as the 'Surprise Banana Muffins', replacing the mashed bananas with mashed papayas and I altered a couple of the measurements.

This recipe made 10 muffins

For these muffins you will need...

1+1/2 C papaya guts, without the seeds of course 

2/3 C sugar

1 egg

1/4 C + 1 TB butter (melted in microwave for 15 sec)

1+1/2 C flour

1 heaping TSP baking soda

1 TSP baking powder

 1 pinch of salt

Method

1. Preheat the oven to 400°F

2. Beat the egg with a hand mixer until it is pale in color and a bit frothy

Or if you are feeling up for an arm workout and you don't have a hand mixer, you can always just use a whisk.

3. With the mixer still on, add in the sugar and melted butter then fold in the papaya innards with a rubber spatula

*My papayas were extra ripe so I didn't have to mash them when I scooped 

4. Sift in the dry ingredients, also folding this in. I added the dry ingredients in three parts so that it would combine nicely and I wouldn't overwork the batter

*Avoid over mixing

5. Spray the muffin tin with non-stick spray and scoop the mixture into each well.

I filled the tins pretty high, but not quite level with the top edge

You can even see the pieces of papaya!

6. Pop these babies in the oven for about 20 minutes or until a toothpick comes out clean 

BOOM! Look at that, golden brown and delicious. 

This time the tops are actually popping out of the top, YAY!

7. Once the muffins are done, place them on a rack to cool completely

Here was Attempt #1 without beating the egg, butter, and sugar mixture together and with a level TSP of baking soda

These came out pretty dense and were not as fluffy as I had hoped. 

They may look deflated and sunken, but they still tasted pretty darn good.

Attempt #2

This was using the exact recipe as I have posted above. This made nice fluffy muffins that were really moist.

Just look at those nice pieces of orange papaya in there, mmm-mmm! 

 These muffins tasted amazing!! The more bites I took, the more it tasted almost like caramel and slightly milky, and I hadn't even added any milk! My obaachyan said that these are even better than our family's banana bread. Trust me, that is a big deal. Every time she comes to visit us, she asks us to bake her a couple of loaves of banana bread to take back with her to Japan. This time, she asked me to make a huge batch of these papaya muffins to take back with her. 

I would say that makes this recipe a success! 

Much love,

Crystal