Many people already know that Japanese people like to eat green tea with Japanese sweets, or wagashi. Although there are many other sweets that can be eaten with green tea in the tea ceremony, the sweets that are ranked as popular with people drinking tea and that Thai people know well are:
No. 1 is Daifuku, a soft and chewy mochi dessert that comes with a variety of fillings, such as green tea lava, green tea red bean, and some brands also add fruits to enhance the delicious taste. The dessert tastes sweet and is served with hot green tea, making it a perfect combination of deliciousness.
For those who want to try making their own daifuku and serve it with tea at the shop, adding a Japanese style to the menu in the shop can be done easily and can be further developed by changing the flavor of the dough to make fuku or fillings as desired.
Green tea strawberry daifuku menu
- 100 grams of glutinous rice flour
- 20 grams of tapioca flour (for making dusting powder)
- 10 grams of matcha powder
- 50 grams of granulated sugar
- 150 ml. plain water
- 200 grams of ready-made white bean paste + 5 grams of green tea powder
- Strawberry
method
- Mix glutinous rice flour, matcha powder, and sugar in a microwavable container. Gradually add water and mix until the flour is no longer lumpy and the consistency is thick.
- Put the flour mixture in the microwave, covered with plastic wrap or in a covered container to prevent the surface from drying out. Microwave on high for 3 minutes, stirring every 1 minute. Observe the flour. If it is cooked, it will turn into a clear flour and will form into a lump.
- Take the cooked flour and mix it with flour. Divide it into equal parts. Flatten the dough into a round sheet. Add the white bean filling mixed with green tea powder to form a single texture that wraps the strawberries. Shape it into a round ball. Mix it with flour to prevent the daifuku from sticking together. It’s done.
Normally, when serving daifuku, there will be a small stick or Kuromochi (黒文字) which symbolizes eating the dessert by cutting it into bite-sized pieces before eating. Usually, the dessert is not very big and can be cut into about 3-4 times.
Next up is sembei, a crispy rice cracker that comes in a variety of shapes, sizes, and flavors. It is usually salty (a flavor from soy sauce), but sweet flavors can also be found. Sembei are usually eaten with green tea as a snack and served to guests at home. Sembei are usually baked or grilled in the traditional way. During cooking, the sembei may be brushed with a seasoning sauce, most commonly made from soy sauce and mirin, and then wrapped in seaweed and seasoned with salt. Sembei are served with tea without the Kuromochi sticks like daifuku, and it is known that it is polite to eat them with your hands.
Ranked third is Dango, a Japanese sweet made by molding sweet rice flour and boiling it. Sometimes it is eaten with sweet soy sauce, red bean paste, or green tea, or sometimes it is grilled over a low heat before being eaten with various sauces to enhance the flavor. Dango can be modified to have many flavors and is served on a stick before being grilled or topped with sauce. It is easy to pick up and eat, so it has become a popular snack for Japanese people to eat with green tea. It tastes best when eaten with Ryokucha green tea. It is said that in Japan, rice flour has been used in cooking since ancient times. Mitarashi dango comes from the air bubbles that form when filtering pure water from the Mitarashi well, which flows at the entrance of Shimogamo Shrine. In the past, Mitarashi dango were skewered with 5 dango balls per stick, with the top dango representing the head, the next 2 representing the arms, and the other 2 representing the legs. If you offer dango to the gods, it is believed that they will become the representative who will take away the bad luck instead of you.
If any shop would like to try making dango by themselves, the shop can do so. The method is similar to making bua loy in our country.
Ingredients: 250 grams of white tofu, rice flour (or mochi flour) + 200 grams of sugar.
Easy to make: First, knead the tofu and rice flour together with your hands until the dough is soft, not too soft and not too hard. Then, shape it into a ball. Boil water in a large pot until it boils and add the dango balls. Continue to boil until they float to the surface. When they float to the surface, boil for another 2-3 minutes and scoop them out and place them on a paper plate. Skewer them and eat with sauce or grill them over low heat as you like. Serve with the shop’s hot green tea. We guarantee that customers who come to the shop will feel like they have gone to Japan.
Source
https://www.pinterest.com/pin/325807354293426536/
https://moichizen.exblog.jp/13348925/
https://www.pinterest.com/pin/14707136267674817/
https://www.japancentre.com/en/recipes/1669-matcha-ganache-filled-strawberry-daifuku
Article from: Fuwafuwa
