Monthly Archives: March 2012

Who needs brownies – Aduki Mochi Recipe!

Hey guys!!

Today, I’d like to share with you an amazing recipe that I created few days ago with my new Sweet Rice.

Initially, what I was craving was sweet Japanese mochi:

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Unfortunately however, most of the recipes I found online required microwaves. I do not own a microwave, which meant I had to be more creative.

Then I found some “LA chap-ssal-ddeok” recipes, which is what Koreans in Los Angelos have apparently made to remind themselves of traditional chap-ssal-ddeok (Korean word for mochi). LA mochi (I’ll just call it mochi since it’s easier to type) is baked in the oven with eggs and butter, like we usually make baked goods. On the other hand, I still wanted it to be simple and plain to be enjoyed as a side or snack. Nothing fancy.

And that’s how I came up with my baked Aduki Mochi Recipe!

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Baked Aduki Mochi (gluten free, vegan)

original recipe by Stephanie at planetsteph.wordpress.com

-Ingredients-

  • 1 cup uncooked Sweet Brown Rice* (see note)
  • 1/2 cup drained Aduki Beans
  • 1/4 cup sugar**
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp ~ 1/2 tbsp cinnamon
  • ~ 1/2 cup water

* You can substitute with white sweet rice (also known as glutinous rice) or 180g of glutinous/sweet rice flour. Regular brown rice DOES NOT work. It has to be “sweet” or “glutinous.” The flour is also known as “mochiko.”

** You can use any type of sugar you wish. I used coconut sugar in my first trial, which I thought the flavor was too strong, and honey the second time. If using honey, try to reduce the the amount by 3/4, as well as the liquid.

-Instructions-

  1. If using from whole grain brown rice, rinse the brown rice and tap it with paper towels and remove as much moisture as possible. You can rinse ahead and let it dry few hours earlier.
  2. Grind your sweet rice into sweet rice flour. Grinding in small batches is easier and ensures that the rice is ground finely. If using directly from rice flour, you can skip step 1&2.
  3. Mix the flour with sugar, baking powder, cinnamon, and drained aduki beans.
  4. Add vanilla; stir. Slowly add water to lumpy, wet consistency. {the consistency of the dough is very different from the usual consistency we are all used to. It’s only slightly sticky and you’ll even feel it’s watery} {the amount of water depends on how wet your flour is.}ย 
  5. Line a loaf pan (5X9) with a large piece of parchment paper {quite important. Greasing is not good enough} and pour the batter inside.
  6. Bake at 350’F for about 30 minutes until the top is slightly hard and crispy-looking.
  7. Let cool for at least an hour. Then cut into 6~8 pieces.
  8. Enjoy!

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These are very chewy, slightly sweet, and absolutely delicious. You won’t be able to stop at one. However, I should tell you that these are not your regular Rice Crispie Treats. These glutinous rice seriously SITS in your stomach for hours. It will keep you full for a while ๐Ÿ˜‰

If you have any questions on the recipe, please feel free to ask me on the comment section!

I really wish you’ll all enjoy this easy, simple, and delicious recipe ๐Ÿ˜€

-aspiring โค

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Carrot Cake Recipe <3

As mentioned in my last post, I decided to share the recipe for the carrot cake that I baked! At first I wasn’t sure if it was good enough, but when it cooled, it tasted delicious. I will include some modifications to the recipe that I would make if I was baking this next time! But seriously, it’s one of the best creations I’ve made ๐Ÿ˜‰

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Stephanie’s Coconut Carrot Cake (with carob or chocolate)

(gluten free and no-added sugar)

Ingredients:

  • 1/3 cup buckwheat flour
  • 2 tbsp coconut flour
  • 1 cup grated carrot (2 medium-large carrots)
  • 1/4 cup carob chips (or dark chocolate chips)
  • 1/4 cup unsweetened shredded coconut
  • 1 egg + 2 egg whites
  • 1/2 cup applesauce
  • 1/2 tbsp cinnamon
  • 1/2 tbsp vanilla extract
  • 1/2 tsp cardamom
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp xanthan gum (I think you can omit if you wish)

Method:

Preheat the oven to 350 F degrees.

First, grate the carrots finely and remove excess moisture with a paper towel. If you are making your own buckwheat flour, grind your groats into flour as well. Blend all the wet ingredients (eggs, applesauce, vanilla) together and pour into the grated carrots. Stir.

Mix all the dry ingredients separately. And then pour it into the wet-mixture. Stir well until all ingredients are well-incorporated. You can pour the batter into a small loaf pan (8 x 4) or muffin tins. Bake in oven for about 30~35 minutes.

The recipe makes a small loaf (I cut into 6 thick slices); probably about 6~8 muffins.

Substitutions:

  1. You can use any other spices that you like. In my original recipe I did not add cardamom, but I realized it was ridiculously good sprinkled on top of the cake/bread. Spices such as nutmeg would be nice.
  2. I used carob chips because that’s what I had, but I think chocolate chips would be better.
  3. You can add 1 ~ 2 tbsp honey or sugar if you desire more sweetness. Or use semi-sweet chips.
  4. I’m not exactly sure how other gluten-free flours would work, but you’d have to increase it by 2/3 cup or so as coconut flour is very dry.

 

The cake by itself is kind of meh-. BUT, if you add the frosting, it’s ridiculous.

Frosting = Cream Cheese.

I loved it with Liberte cream cheese, which has a “whipped” texture. But I’m sure other cream cheeses would work too! You would need about 4~6 oz of cream cheese for the entire recipe.

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(too much cream cheese for small slice, haha)

Enjoy!

-aspiring โค

How I cook Kabocha Squash

If I was to pick few of my favorite vegetables, Kabocha squash would most certainly be one of them.

As a Korean, I did eat it once in a while when I was young, but not as much as I do now. For few years, I’ve been eating “lots” of this delicious squash on regular basis – so starchy, so sweet, so flavorful…I love it even more than a sweet potato!

I’ve been steaming it (by portions) for most of the time, and sometimes broiling it. Recently however, I discovered a new way of cooking them, which is by using my mom’s pressure cooker!

Usually, people would use regular stovetop pressure cookers, but we Koreans have this special “electronic” pressure cooker for making delicious rice. This device allows you to cook rice, beans, and pretty much everything perfectly with a single button.

First, you get a small kabocha squash. (This one was actually Buttercup..I realized when I was tasting it later).

You’ll have to trim off some of the parts – like the ugly, spotted parts or sometimes the top (because it might not fit the cooker).

I’ve cooked the WHOLE THING few times before, but this one was a little large, so I cut it in half and scooped out the seeds. If the squash is small enough to fit into the cooker, you don’t have to do anything ๐Ÿ˜‰

You have to add about 1/2 cup of water, usually. This time I wish I added less, since Buttercup is more watery than Kabocha.

Now, this rice cooker is a KOREAN brand, that our family bought in Japan. It’s for 2~3 people; that’s why it’s so small. I read a little bit of Japanese: now it says “READY FOR PRESSURE COOKING”. Other menu options include Beans, Regular Rice, Brown Rice, and Cleaning. I set the time to 20 minutes.

When there are only 3 minutes remaining, the cooker releases pressure and all the steam comes out. You don’t have to do anything…it’s “electronic,” remember?

After 20 minutes, you open the lid and find a perfectly cooked squash. In this case, because I cut the squash in half, it looks a little messy. However, if you cook the whole squash, it still comes out perfectly cooked, but in its original shape. (But be careful as you take it out. It’s so soft it will crumble anyway).

Now you can scoop some out for you to eat. You can leave the rest in the cooker because the cooker will keep it warm for ~ 2 days if you keep the plug on.

While the cooker is doing its job, you can make some other things! I made coconut lentil dal/stew…which turned out pretty good:)

Serve with lots of cinnamon, ghee, or whatever you feel like ๐Ÿ˜‰

Go ahead and have seconds…and even for dessert. I usually finish the whole squash within two days when I cook like that.

And on a random note…don’t forget your chocolates!! (chocolate covered mango & mangosteen are so goooood)

You can google yourself how you can cook the whole squash in regular pressure cooker too! Cooking in pressure cooker takes 1/2 the time of what it’d take in the oven and gives more softer results. It is just so simple!!

See you next time!

-aspiring โค

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