Sugar-crusted popovers, aka donuts you don't have to deep fry AND you can use your muffin pan! This recipe comes from David Lebovitz, again. Every recipe of his that I've tried has been amazing.
Right out of the oven, they're sort of bland (already deflating) popovers. Soft and fluffy, but otherwise not very flavorful. Brush them with a bit of butter and roll them in cinnamon and sugar and they are ready to be devoured. They were still good the next day- the butter kept them crisp.
Daifuku: otherwise known as filled mochi. I didn't realize that average home bakers could make daifuku! I always thought the process was complicated and involved top secret home equipment. I had fresh mochi when I went to Japan in spring and it was so good. This doesn't taste quite like the one I had in Japan- theirs was more sticky, pliable and liquid. Jenny showed me this recipe and it turn out you only need FIVE ingredients. And a microwave. Seriously, you can make this!
Blast the mochiko and water in the microwave and then roll it out- you will need a lot of corn starch! And you have to work quickly before the mochi gets cold and hard, but carefully since you just microwaved it for several minutes.
Trying to combine the strawberries and red bean paste (anko). Turns out they do not like to stick to each other.
Testing one out- so good! I made this lumpy, delicious blob!
For the second batch, we added some food coloring.
Look how pretty they are! These are Jenny's, mine did not turn out this pretty/smooth/rotund.
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