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Mizuame (水飴, literally "water candy", also known as millet jelly) is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars . Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets.
Dorodangos made with a variety of clay and different techniques A large dorodango (54 cm or 21 in diameter). Dorodango (Japanese: 泥だんご, lit. "mud dumpling") is a Japanese art form in which earth and water are combined and moulded, then carefully polished to create a delicate shiny sphere.
Botan Rice Candy is a specific brand of a category of Japanese candy called bontan ame (ボンタンアメ). Bontan ame are soft, chewy, citrus-flavored candy with an outer layer of rice paper or Oblaat. The rice paper is clear and plastic-like when dry, but it is edible and dissolves in the mouth. This candy was invented by Seika Foods in 1924 ...
Typically, you would bring the water to a boil first before adding the rice, but in this recipe, you bring the coconut milk, water, and rice all to a boil together. What results is a fantastic ...
From the large to the small: This innovative twist on the milk-and-cookies combo turns the cookie into a glass for the milk (or something stronger). Using store-bought dough makes the recipe even ...
Candy is made by dissolving sugar in water or milk to form a syrup, which is boiled until it reaches the desired concentration or starts to caramelize. The type of candy depends on the ingredients and how long the mixture is boiled. Candy comes in a wide variety of textures, from soft and chewy to hard and brittle.
Many batters are made by combining dry flour with liquids such as water, milk, or eggs.Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally fermented for this purpose as well as to add flavour.
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