green tea icecream with Azuki & Shiratama dango

In Japan, we eat Mochi as a dessert especially this time of year when the moon is at its biggest. Treat your friends with this traditional Japanese dessert after a cozy autumn feast.

Serves 4

Ingredients:

2.5 oz. Shiratamako (rice flour)      

2/3 cup water

7 oz. (1 small can) prepared red beans (Yude Azuki)

7 oz. green tea icecream

Directions:

Make the Shiratama Dango: Bring a medium pot of water to a boil. Mix the Shiratamako and water well with hands in a medium bowl until it doesn’t stick to your hands. Make a small ball then press slightly to make quarter-sized Dango. Place them into the boiling water one by one.
1 minute after the Dango started floating to the surface of the water, using a slotted spoon transfer all of them to icewater to cool down.
In a clear glass, serve green tea icecream then Azuki. Top with a few Shiratama Dango.

almond flavor milk pudding ( 杏仁豆腐 / Annindofu )

Annindofu is not Japanese sweet though it goes well with any Japanese dishes. Everybody enjoys this light refreshing Asian desert.

serves 4 - 6

Ingredients:

1 cup water

2 1/2 cups whole milk, warm up to room temperature 

2 tsp. Kona Kanten ( available at Japanese stores )

2 Tbs. sugar

1/3 cup sweetened condensed milk

1 tsp. almond essence

for syrup

1 cup water

3/4 cup sugar
1/4 tsp. fresh lemon juice

1 mango, cut in cubes ( you can use your favorite fruits such as strawberries, blueberries or kiwi )

Directions:

Bring 1 cup of water to a boil In a deep medium pot over medium heat, add the Kona Kanten slowly and stir until it melts. Add the sugar and condensed milk and stir again.
Add the milk slowly 1/2 cup every 1 minute and stir well each time. 

1. Remove from the heat and stir in almond essence. Transfer the mixture into a glass container and let it sit until cool. Cover the container and keep refrigerated for over 3 hours or until it hardens like soft jello.  At this point it is annindofu.

Make the syrup: combine the sugar and water in a microwave safe container and microwave 1 minute and stir until the sugar is dissolved. Add the lemon juice. Keep refrigerated until it becomes cool.
Pour the syrup over the annindofu. Garnish with your favorite fruit on top.
*You can make the day before you serve.