Happy Donabe Life

Tag Archives: Dessert

Steamed Houjicha and Matcha Olive Oil Cakes

Houjicha Mushi Cake

I love and love donabe steam tea cakes! And both Houjicha and Matcha flavors are my top favorites. The rectangular mold with a removable tray is also a must-have item for me, and I make so many things with this mold. Here, I wrote down Houjicha Olive Oil Steam Cake recipe. For the Matcha version, you can simply substitute the houjicha with 1 tablespoon of matcha powder and reduce the hot water to 2 tablespoons. For these, I used extra virgin olive oil and almond milk, so the recipe is dairy free and it’s so light and fluffy! Happy Donabe Life!


Cherry Blossom Mochi with Sweet Azuki Bean Filling

Sakura Mochi

Sakura Mochi is a flavored traditional seasonal wagashi (Japanese sweet) enjoyed throughout Japan during the spring season. It’s flavored with salt-preserved sakura (cherry blossom) flowers and wrapped in a cherry blossom leaf. There are actually two most popular kinds, the Kanto style (Eastern style…represented by Tokyo), for which the anko (sweet azukibean paste) is wrapped in a thin mochi flour pancake, and Kansai style (Western style…represented by Kyoto), for which the anko is wrapped in soft steamed mochi, called domyoji. Even though I grew up in Tokyo, I have always preferred Kansai style more because I love the texture of the domyoji mochi so much. So, this is the recipe of my sakura mochi I make every year during the sakura season. I get the pink colored domyoji mochi flour, but you can also make with the regular (white) domyoji mochi flour. You can also make it without any preserved sakura (cherry blossom), and it will be a simple delicious treat of domyoji mochi and anko.


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