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Raindrop cake with kinako and kuromitsu. The dish is made from mineral water and agar; thus, it has virtually no calories. [13] The water of the original dish is obtained from Mount Kaikoma of the Southern Japanese Alps, and it has been described as having a mildly sweet taste. [9] Agar is a vegan alternative to gelatin that is made from ...
In Japanese cuisine, traditional sweets are known as wagashi, and are made using ingredients such as red bean paste and mochi. Though many desserts and sweets date back to the Edo period (1603–1867) and Meiji period (1868–1911), many modern-day sweets and desserts originating from Japan also exist.
Warabimochi (蕨 餅, warabi-mochi) is a wagashi (Japanese confection) made from warabiko (bracken starch) and covered or dipped in kinako (sweet toasted soybean flour). [1] [2] [3] Kuromitsu syrup is sometimes poured on top before serving as an added sweetener. [4]
Homemade Sara Lee Pound Cake Recipe. This recipe makes 1 loaf of pound cake. Ingredients. 1/2 cup butter, room temperature (113g) 1-1/2 cups sugar (300g) 3 large eggs. 1-1/2 cups all-purpose flour ...
Kinako dango (きなこ団子) is made with toasted soy flour. Kusa dango or yomogi dango (草団子 or よもぎ団子) is mixed leaves of yomogi, like kusa mochi. It is often covered with anko. Mitarashi dango (みたらし団子) is covered with a syrup made from shouyu (soy sauce), sugar, and starch.
' rain cake ') is a dessert in Brazil. It is made from flour, eggs, milk and baking powder or baking soda. The doughnuts are deep-fried and sprinkled with cinnamon and sugar. [1] The name refers to the raindrop shape the batter makes when it hits the oil and to the idea that it is a good rainy day project to make the dish. [citation needed]
Kurumimochi (rice cake) covered in kinako. Usage of the word kinako appeared in Japanese cookbooks from the late Muromachi period (1336–1573). [3]An early record of the word comes from the text Sōtan Chakai Kondate Nikki (Sōtan's Tea Ceremony Cookery Menu Diary), written in 1587 by Sen no Sōtan, a tea ceremony master.
Mujigae-tteok (Korean: 무지개떡) or rainbow rice cake is a layered tteok (rice cake) of different colors resembling a rainbow. [1] It is used for special occasions such as a banquet, party, or feast like doljanchi (first birthday), hwangapjanchi (60th birthday).