We've been addicted to mochi ice cream since we first tried them 24 years ago. Nowadays we buy a variety of sweet filled mochi called Daifuku from the Asian store but mochi ice cream is still our favorite.
February 7, 2013
Matcha Daifuku
Labels: daifuku, FoodFriday, green tea powder, Japanese, kinako, matcha, mochi, strawberry daifukuWe've been addicted to mochi ice cream since we first tried them 24 years ago. Nowadays we buy a variety of sweet filled mochi called Daifuku from the Asian store but mochi ice cream is still our favorite.
January 17, 2013
Cider and Black
Labels: blackcurrant cordial, Cider and Black, FoodFriday, hard cider
For Christmas last year we had a drink called Cider and Black, a mix of dry hard cider and blackcurrant cordial. Hard cider, which has the same alcohol content as beer at about 5% in volume, is becoming popular at least here in Virginia. I like the combination of hard cider and blackcurrant because it's very light and slightly sweet. It's a ladies' drink, I guess.
January 10, 2013
Crema Catalana
Labels: custard, dessert, FoodFriday, Spanish, sweet Catalan cream
I've had this Spanish dessert just once in a restaurant many years ago. I don't know why I never prepared it at home but then again I've never made its French version, Crème Brûlée, either. The Spanish sweet cream is lighter than its cousin as it has fewer egg yolks and uses milk instead of heavy cream.
January 3, 2013
Homemade Rice Wine
Labels: black glutinous rice, Chinese dried rice yeast, FoodFriday, homemeade rice wine
I was trying to make Manapla-style puto which I was told years ago has wild yeast or rice yeast as leavening agent. I looked online for white rice yeast, found this website about Philippine rice wine called tapuy and several other blogs on how to make rice wine at home, then quickly abandoned the puto. White rice yeast from the Philippines is impossible to get here in the US but I was able to buy from our local Asian store a packet of Chinese red rice wine yeast. I used this yeast and a cup of black glutinous rice and followed the recipe from the Filipino website.