Selection Of House-made Japanese Sweets & Treats Recipe

Prepare the Mochi Dough

In a mixing bowl, combine sweet rice flour, water, and sugar. Stir until smooth and well combined.

Cook the Mochi

Transfer the mixture to a heatproof dish. Steam the mixture for about 20 minutes until it becomes translucent and sticky.

Shape the Mochi

Once cooked, let it cool slightly. Dust your hands with cornstarch and take a small portion of mochi dough. Flatten it and place a spoonful of red bean paste in the center, then fold and shape into a ball.

Final Touch

Dust the shaped mochi with additional cornstarch to prevent sticking. Store in an airtight container.

Prepare the Dango Mixture

In a bowl, mix dango flour and water until a smooth dough forms. Divide the dough into small portions and roll them into balls.

Boil the Dango Balls

Bring a pot of water to a boil and add the dango balls. Cook until they float to the surface, then let them boil for another 2-3 minutes.

Prepare the Sauce

In a small saucepan, combine soy sauce, sugar, and a splash of water. Heat until the sugar dissolves.

Assemble the Dango

Skewer the cooked dango balls onto skewers. Brush the soy sauce mixture over the dango and serve.

Prepare the Cookie Dough

In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg.

Mix Dry Ingredients

In a separate bowl, whisk together all-purpose flour, matcha powder, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Shape the Cookies

Preheat the oven to 350°F (175°C). Drop spoonfuls of dough onto a baking sheet lined with parchment paper.

Bake the Cookies

Bake for 10-12 minutes or until the edges are slightly golden. Remove from the oven and let cool on a wire rack.