Wednesday, November 25, 2015

Fun Food Science! 3-Ingredient Vanilla Pudding - Video Recipe

This is one of the most popular recipes going viral in Japan when persimmons are in season.

Pectin of the persimmon and Calcium of the ice cream and milk bind together and firm up like jelly.

Make sure you use plain 100% milk and very ripe persimmon. (Somehow, yogurt or any other drinks with Calcium does NOT work.)

Many people say it perfectly tastes like pudding. Well… I don't think so. The texture is still persimmon (juicy). What do you think?! Please try out and let me know how you like it ;)

Food Science! 3-Ingredient Vanilla Pudding

Difficulty: Super Easy
Time: 3min + cooling time
Number of servings: 2-4 small cups

200g (7.0oz.) ripe or overripe persimmon
90g (3.2oz.) vanilla ice cream
6 tbsp. plain 100% milk

*Ingredients without ice cream
200g (7.0oz.) ripe or overripe persimmon
100ml plain 100% milk
1 tbsp. sugar *if you like
a few drops of vanilla extract *if you like

1. Put everything in a blender and process until smooth.
2. Pour it into small containers. Cool in the fridge for about 3 hours until firm.

Unripe one may take about a day to firm up. Overripe one may take less than 3 hours.


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Friday, November 20, 2015

Homemade Pocky Chocolate Sticks - Video Recipe

Pocky is a very popular treat produced by the Ezaki Glico Company of Japan!
It is one of the sweets that kids want to make from scratch ;)

Homemade Pocky Chocolate Sticks

Difficulty: Easy
Time: 1hr
Number of servings: about 50 sticks

100g (3.5oz.) cake flour
1 tbsp. granulated sugar
a pinch of salt
2 tbsp. butter
2 tbsp. milk
toppings (diced almonds, chocolate sprinkles, etc…)

1. Mix cake flour, granulated sugar, and salt in a bowl.
2. Add in butter, use your fingers to crumble it.
3. Add milk, use a spatula to crumble it again.
4. Wrap into one using plastic wrap. Cool in the fridge for 30 minutes to set.
5. Preheat the oven to 170C (338F). Place the dough between 2 pieces of plastic wrap. Flatten out the dough using a rolling pin to 3mm (0.1 inch) thick. Trim off the excess dough, then cut into thin 3mm (0.1 inch) strips.
6. Bake at 170C (338F) for 13-15 minutes. Leave to cool completely.
7. Dip the biscuit into melted chocolate and coat with sprinkles if you like.


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