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Yes, I did manage to film several extra videos before I came back to Malaysia couple of weeks ago. ^_^ Now that summer holiday is over, some of you might be going back to school or work. Try my Protein Breakfast or Snack-to-go recipes. They are extremely quick and easy to make, and you can pack them out with you too! Make them and share your pictures with me! <3 <3
Fluffy, moist, and slightly sweet 😋
Mix and steam in a frying pan. Very EASY!
Delicious and addictive Gluten Free / Vegan Recipe!!!
Healthy baby/toddler snack idea as well 💖
FYI: Foil Cupcake Liners I used:
https://amzn.to/2YcEEoc
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Steamed Rice Cake (Gluten Free / Vegan)
Difficulty: Very Easy
Time: 20min
Number of servings: about 5 thick foil cupcake liners (about 3-inch-wide)
Ingredients:
100g (about 2/3 UScup) rice flour
2 tbsp. granulated sugar
1 tsp. baking powder
100ml (about 1/2 UScup) soy milk
2 tbsp. cooking oil
a few drops of vanilla extract
Directions:
1. Put rice flour, granulated sugar and baking powder in a bowl, and mix with a whisk.
2. Add soy milk, cooking oil and vanilla extract, and mix well.
3. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
4. Place them in a frying pan. Add hot water up to 1/3 of the height. Put on high heat until water boils. Turn the heat down to medium, cover with a lid wrapped in a wet cloth to absorb water and prevent the water from dripping onto the cakes, and cook for 10 minutes.
5. Remove the lid carefully. Place the cakes on a wire rack to cool.
*Keep the water boiling while steaming to make fluffy cakes.
*Depending on the shape of the cups you use, your cake may crack, but it is OK!
レシピ（日本語）
https://cooklabo.blogspot.com/2020/08/steamed-rice-cake.html
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Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
NO Oven 👍 Fun snacks to make at home with kids 😉
My daughter 5years8months & my son 3years8months.
More cooking ideas with kids:
https://youtu.be/k5-iFJA7vzU
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Difficulty: Very Easy
Time: 30min
Number of servings: about 8 thick foil cupcake liners (about 3-inch-wide)
Ingredients:
1 egg
5 tbsp. granulated sugar
1/4UScup(60ml) milk
a few drops of vanilla extract
1UScup(120g) all purpose flour
1 tsp. baking powder
1 tbsp. cooking oil
1/2 tsp. cocoa powder
Directions:
1. Mix an egg and granulated sugar.
2. Add milk and vanilla extract, and mix well.
3. Sift in flour and baking powder, and mix well. Add cooking oil, and mix well.
4. Remove about 2 tbsp. of batter, then mix in cocoa powder. Put it into a piping bag (you can make it with parchment paper, too) and snip off the end.
5. Spoon the mixture into the thick foil cupcake liners up to 70% full. Drop them lightly on the counter to raise the air bubbles out of the batter. Pipe out the cocoa batter to draw pictures.
6. Place them in a frying pan. Add hot water up to 1/3 of the height. Put on high heat until water boils. Turn the heat down to low, cover with a lid wrapped in a wet cloth to absorb water and prevent the water from dripping onto the cakes, and cook for 10 minutes.
7. Remove the lid carefully. Place the cakes on a wire rack to cool.
レシピ（日本語）
https://cooklabo.blogspot.com/2020/08/Steamed-Buns.html
---------------------------------
Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
♥FOLLOW ME HERE♥
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
http://instagram.com/ochikeron/
Ohagi or Botamochi is a traditional Japanese sweet made with sweet sticky rice and sweet Azuki (red bean paste). There are different stories about the origin of having two names: you can google and find them, but either name is correct to call. BTW, I call it Ohagi when it is coated with red bean paste with skins. Botamochi without skins. hehe
We enjoy Ohagi or Botamochi as an everyday snack but it is commonly sold in stores during the buddhist Higan holiday in spring and fall, and Bon holiday in summer as well for an offering to the ancestors.
Homemade one is very soft and delicate!!!
Please try it out ;)
How to Make Anko (Sweet Red Bean Paste) from scratch
COMING SOON on FRIDAY 8/7
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Ohagi / Botamochi (Japanese Sweet Sticky Rice Balls)
Difficulty: Easy
Time: 1hr
Number of servings: about 10 pieces
Ingredients:
1 rice measuring cup uncooked Mochi sticky rice
1 rice measuring cup uncooked white rice
Tsubu-an (sweet Azuki red bean paste with skins)
Kinako (soybean flour) + sugar if you like
ground toasted black sesame seeds + sugar if you like
Aonori (green laver)
Directions:
1. Wash rice and leave for about 30 minutes.
2. Put the rice in a pot, add water to the appropriate level indicated in the pot. Place the pot into the rice cooker. Cover and press the button to start.
3. When it's done, mash the rice with a wooden pestle then toss the rice with a rice paddle (or you can use a potato masher). Repeat this to mash halfway through or until you get the grain texture to your preference.
4. Divide the rice and Tsubu-an (red bean paste) to make them easy to work with. Red bean outside: 40g rice + 60g red bean paste. Rice outside: 70g rice + 30g red bean paste.
5. Use plastic wrap or wet your hand with water to form them into an oval shape. Coat the rice ones with Kinako, sesame seeds, or Aonori.
レシピ（日本語）
http://cooklabo.blogspot.jp/2015/08/blog-post.html
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Music by
Josh Woodward
Golden Sunrise (Instrumental)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w
♥Visit my Blog to know more about ME♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course SUBSCRIBE♥
http://www.youtube.com/ochikeron
