Strawberry Slush

Nothing beats slush made with fresh fruits! This is a strawberry version of my Mango Slush from the previous post.

Strawberry Slush

·      10 to 12 strawberries

·      1 cup (240cc) plain yogurt

·      2 to 3 tablespoons of sugar

·      ½ to 1 cup (120cc to 240cc) of ice

1.     Remove strawberry stems. Cut strawberries into 4. Put them in a blender with sugar and pulse.

2.     Add yogurt and ice. Continue to pulse.

3.     Add more strawberries or yogurt if necessary.

Syrup of Cassis~Blackcurrant Syrup~

Blackcurrant is known to prevent eye disease and muscle fatigue. It also strengthens arteries and prevents aging. You can enjoy this syrup in many different ways. Simply drink by mixing with water or sparling water, make “Kir Royale” cocktail by adding sparling wine, or even pour it directly over your ice cream!

Syrup of Cassis (Blackcurrant Syrup)

·      400g of blackcurrants

·      250g (1&¼ cup) of granulated sugar

·      1 cup (240cc) of water

·      1 teaspoon of lemon juice

1.     Wash the blackcurrants and place all ingredients in a saucepan. Simmer until the blackcurrants are soft and mushy.

2.     Mash the blackcurrant using a potato masher.

3.     Use a strainer to strain.

4.     Place the syrup in a clean container. Once it cools down, put it in the fridge.

5.     Put some ice in a cup, pour the syrup, and add some sparkling water or sparkling wine.

Mango Slush

Nothing beats slush made with fresh fruits! Try my sweet mango slush perfect for the hot summer.

Mango Slush

·      1 ripe mango

·      2 to 3 tablespoons of honey

·      1 cup (240cc) plain yogurt

·      1 cup (240cc) ice

1.     Cut the mango into small pieces and put them in a blender.

2.     Add honey in the blender and pulse until paste forms.

3.     Add yogurt.

4.     Add ice.

5.     Pulse again.

6.     Add some ice in cups and pour the slush.

Daifuku - Mochi with Red Bean Paste

“Daifuku” is one of the most popular Mochi desserts in Japan. It is a pretty simple dessert made from Mochi rice dough and sweetened red bean paste. The pre-made red bean paste packages can be found at Japanese or Asian supermarkets. The ingredients have a long shelf life so stock up on them when you find them!

Daifuku – Mochi with Red Bean Paste

(8 Daifuku)

·      250g of “Shiratamako” sweet rice flour

·      5 tablespoons of sugar

·      300ml of water

·      some potato starch

·      “anko” red bean paste (enough for 8 golf sized balls)

1.     Pour the rice flour into a microwave bowl and add the water slowly while mixing, until it is well mixed. Add water slowly otherwise the dough will be lumpy. Add sugar and mix well.

2.     Cover the bowl loosely with plastic wrap and microwave on medium power for 1 minute. Take the bowl out and mix well with a wooden spatula. Microwave for 2 more minutes and mix well. Repeat microwaving for 1 minute and mixing until the dough turns glossy and elastic (this usually takes 2 or 4 more times).

3.     Spread some generous amount of potato starch on a baking sheet and put the mochi from the bowl onto the sheet. Split the mochi into 8 pieces. It is easier to split in half then make 4 out of each half.

4.     Make 8 small red bean paste (anko) balls the size of golf balls.

5.     Flatted each mocha piece by hand then wrap the anko ball with the flattened mochi. Close the opening and pinching together then place the closed side down. Serve.