7 Japanese Desserts from Tasty Japan
Here's a video that shows you how to make all of them:
Fluffy Jiggly Japanese Cheesecake
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams) butter
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
Strawberries, to serve
Powdered sugar, to serve
# Preheat oven to 320°F/160°C.
# In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
# In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
# Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
# In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
# Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
# Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
# Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
# Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
# Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
# Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
# Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
# Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
Brick French Toast
½ loaf of unsliced white bread
1 cup milk (200 milliliters)
2 tablespoons butter, melted
1 tablespoon sugar
2 tablespoons sugar
1 teaspoon cinnamon
Vanilla ice cream
# In a medium bowl, add eggs, milk, and sugar, and mix until smooth.
# Cut out the inside of the bread: with a knife, cut into the loaf, about ½ inch away from the edge until you’re just about to the bottom. DO NOT CUT THROUGH. Cut all sides.
# Place the loaf on its side and ½ inch away from the bottom, make one slit through the bread without cutting through the other side.
# Gently pull out the cube you just cut. There will now be the inner loaf and the outer piece.
# Cut the inner loaf into small cubes.
# In a small bowl, combine sugar and cinnamon and set aside with the egg mixture.
# Lightly dip each side of the bread and sprinkle on cinnamon sugar.
# For the outer piece, brush the egg wash along the inside, then sprinkle the cinnamon sugar to lightly coat the sides.
# Place the cubes and the outer piece on a lightly oiled, parchment-lined baking tray.
# Bake at 350°F/180°C for 15 minutes or until golden brown.
# Place cubes into the outer piece and dress it with blueberries, strawberries, ice cream, and maple syrup.
Easy Rice Cooker Green Tea Cake
80 grams (1.7 ounces) white chocolate
60 grams sugar
200 milliliters (¾ cup) milk
200 grams flour
20 grams (3 - 3½ tablespoons) green tea powder (matcha)
1 tablespoon baking powder
50 grams (1.7 ounces) white chocolate
# Warm up milk until almost boiling.
# In a bowl, put in the white chocolate and sugar, then pour over warm milk and mix until chocolate is melted.
# Add 2 eggs and mix.
# Add flour, green tea powder, and baking powder into the mixture. Pour into the rice cooker pan and cook for 1 hour.
# Take the cake out from the pan and let it cool.
# Glaze with melted white chocolate, then add the strawberries and blueberries.
Fluffy Japanese Pancakes
2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites
Butter, to serve
Syrup, to serve
Assorted berries, to serve
# Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
# In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
# Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
# Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
# Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
# Cover and cook for another 5 minutes, then serve with butter, syrup, and assorted berries!
100 grams flour
2 tablespoons baking soda
1 cup milk
2 tablespoons butter, melted
1 tablespoon lemon juice
2 tablespoons honey
Red bean paste
Powdered sugar, for topping
# Combine flour, baking soda, milk, butter, eggs, lemon juice, and honey until smooth.
# Pour batter into a greased takoyaki pan. Immediately add small spoonfuls of red bean paste into each of the balls while the batter is still uncooked.
# When the bottom is cooked and the batter begins to bubble and rise, flip the balls to allow the other side to cook.
# Continue rolling the balls to maintain a round shape until they are evenly cooked.
# Garnish with powdered sugar and serve immediately.
Roasted Tea Crème Brûlée
300 milliliters heavy cream
200 milliliters milk
10 grams roasted tea (hoji cha)
4 egg yolks
50 grams sugar
A pinch of salt
# Preheat the oven to 150C˚/300˚F.
# Put the cream, milk, and roasted tea in a small pot and heat over medium-high heat just until it comes to a gentle boil. Turn off the heat and set aside to infuse the tea.
# Whisk the yolks and sugar until pale color. Pour about ⅓ of the milk mixture into the yolks over a sieve, to temper the eggs. Once it is well-mixed, pour rest of the milk mixture over the mesh sieve into the yolks.
# In a deep baking pan, place 4 ramekins. Pour the egg mixture into the ramekins. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
# Bake at 150C˚/300F for 50 minutes or until the crème brûlée is set, but still a little jiggly in the middle when you shake it gently.
# Remove the ramekins from the roasting pan and allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 3 days.
# When ready to serve, spread a tablespoon of sugar on top of each crème brûlée.
# Using a torch, melt the sugar for a crispy top. If you don’t have a torch, you can heat a metal spoon on the stove top and brûlée with back of the heated spoon.
Chocolate Chestnut Cream Mochi
1 cup shiratamako (glutinous rice flour)
⅔ cup fine sugar
1 cup water
Potato starch or cornstarch
1 cup heavy cream
1 tablespoon chestnut syrup (syrup in the canned chestnuts)
2 tablespoons cocoa powder
4 canned chestnuts, diced
12 butter cookies
# In a medium bowl, combine shiratamako, sugar, and water. Mix.
# Cover with saran wrap and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
# Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
# Using a rolling pin, stretch mochi out very thin (about ½ cm to 1 cm thickness).
# Set aside until it gets to room temperature.
# In a large bowl, combine heavy cream, syrup, and cocoa powder. Whip until small peaks form.
# Add the diced chestnuts and fold them into the cream.
# Slice the mochi sheet into 12 even pieces. Or depending on the cookie used for the base, make sure to have 2 cm to fold under.
# Place a spoonful of cream on the cookie.
# Place one sheet of mochi over the cream and fold under the cookie.
# Garnish with more cocoa powder.