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Uirō (Japanese: 外郎, 外良, ういろう), also known as uirō-mochi (外郎餅), is a traditional Japanese steamed cake made of glutinous rice flour and sugar. [1] It is chewy, similar to mochi, and subtly sweet. Flavors include azuki bean paste, green tea , yuzu, strawberry and chestnut.
Karukan manjū. Karukan (軽羹) is a Japanese confection from Kyushu.The origin of the name is "light" (軽) yokan (羹). Originally, karukan was “saomono gashi” which is a traditional confection in the form of a long block; but “karukan manjū”, which is filled with red bean paste, has become the norm in recent years.
Steamed diced pumpkin and pandan leaves are utilized to flavor and color the dough instead of the traditional red sugar. The addition of steamed pumpkin and pandan leaves creates a natural pumpkin fragrant and yellow color. [3] Brown sugar Hee pan. The usage of the red sugar as a flavoring and coloring to the hee pan dough replaced by brown sugar.
Wagashi (和菓子) is a traditional Japanese confectionery which is often served with tea, especially the types made of mochi, anko (azuki bean paste), and fruits. Wagashi is typically made from plant ingredients. [9] Wagashi are made in a wide variety of shapes and consistencies and with diverse ingredients and preparation methods.
2. KFC Chicken. The "original recipe" of 11 herbs and spices used to make Colonel Sanders' world-famous fried chicken is still closely guarded, but home cooks have found ways of duplicating the ...
Tteok (Korean: 떡) is a general term for Korean rice cakes. They are made with steamed flour of various grains, [1] especially glutinous and non-glutinous rice. Steamed flour can also be pounded, shaped, or pan-fried to make tteok. In some cases, tteok is pounded from cooked grains.
Beyond the basic cake recipe—a mix of self-rising flour, eggs, shortening, sugar, milk, and vanilla—the cake has a cinnamon-brown-sugar filling and is iced with a warm mixture of powdered ...
Raindrop cake with kinako and kuromitsu. The dish is made from mineral water and agar; thus, it has virtually no calories. [13] The water of the original dish is obtained from Mount Kaikoma of the Southern Japanese Alps, and it has been described as having a mildly sweet taste. [9] Agar is a vegan alternative to gelatin that is made from ...
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