Name

Mihir

Source

Chettinad Pepper Chicken

Recipe

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​

Recipe

​

Link to the youtube video of how to make it /recipe

Name

Joaquin

Source:

Wurst salat

Recipe

Cut the Lyoner slices into small stripes

​

Halve the onion and slice thinly

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Put sausage, onions and gherkins into a bowl and blend

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Put salt, pepper, paprika, oil and the other liquids into a shaker and mix thorougly

​

Pour the vinaigrette over the sausage and blend

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Let the salad rest in the fridge for at least 2 hours, remove it from the fridge 30 minutes before you serve it with fried potatoes or fresh German bread.

Name

itay

Source

kebab

Recipe

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1. Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.

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Name

Lily

Source:

Sushi

Recipe

​

Ingredients:

​

2/3 cup uncooked short-grain white rice, 3 tablespoons rice vinegar, 3 tablespoons white sugar, 1 1/2 teaspoons salt, 4 sheets nori seaweed sheets, 1/2 cucumber, peeled, cut into small strips, 2 tablespoons pickled ginger, 1 avocado, 1/2 pound imitation crabmeat, flaked

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​

​

Steps:

1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.

​

• Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in the preheated oven 1 to 2 minutes, until warm.

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• Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and imitation crab meat in a line down the center of the rice.

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• Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.

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• Cut each roll into 4 to 6 slices using a wet, sharp knife.

Name

KELLY

Source

Korean BBQ (galbi)

Recipe

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1. Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
2. Preheat an outdoor grill for medium-high heat.
3. Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.

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Name

Riyansh

Source

Butter Chicken

Recipe

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Recipe

Name

Trang

Source:

Crushed rice crackers with anchovy sauce (Bánh đập)

Recipe

​

​

Ingredients:

1. For 4 portions:

12 rice crackers

fried onions

• For steamed rice pancakes

200g rice pancakes powder banh cuon (or rice and tapioca starch 50:50)

0,5l water

pinch of salt

• For dipping sauce:

4 tablespoons of anchovy sauce

1 tsp lemon grass crushed

1 red chilly finely chopped

1 clove garlic crushed

0,5 tsp sugar

handful pineapple chopped - blend with 1 dcl water

​

​

Recipe:

Mix rice pancakes powder with water and salt to taste. Mix well, that there are no lumps and set aside to rest at least 30 minutes, better overnight.

Meanwhile prepare the dip. Mix all ingredients for sauce. Anchovy sauce is sometimes quite salty, so add it in the end and start with 2 tablespoons. If necessary, add more.

Traditional Vietnamese way of making rice pancakes is steaming on a special steamer with a tight clothes on top. In our conditions it is possible to make them like regular pancakes, to fry them on a pan, with just a super tiny bit of oil. Fry them covered on a small heat about 1 minute. Do not turn them. They should stay white and soft.

Serve them like a layers of rice crackers and rice pancakes one by one. The first and the last one is always rice cracker. When on the table, hit the heap with open palm to connect the layers. Then tear them and dip into anchovy sauce, with fried onions added just before serving.

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Name

Itay

Source:

falafel

Recipe

• 1 cup dried chickpeas
• 1/2 large onion, roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Soybean or vegetable oil for frying
• Chopped tomato for garnish
• Diced onion for garnish
• Diced green bell pepper for garnish
• Tahina sauce
• Pita bread

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Name

Lily

Source

Ramen Noodle

Recipe

Steps:

​

1. Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five spice, pinch of chilli powder and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.

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• Taste the stock – add 1 tsp white sugar or a little more soy sauce to make it sweeter or saltier to your liking.

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• Cook 375g ramen noodles following the pack instructions, then drain and set aside.

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• Slice 400g cooked pork or chicken, fry in 2 tsp sesame oil until just starting to brown, then set aside.

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• Divide the noodles between four bowls. Top each with a quarter of the meat, 25g spinach, 1 tbsp sweetcorn and two boiled egg halves each.

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• Strain the stock into a clean pan, then bring to the boil once again.

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• Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced spring onions or shallots and a sprinkle of sesame seeds. Allow the spinach to wilt slightly before serving.

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Name

Minh

​

Source

"Garlic Bread." www.taste..com.au. N. p., 2010. Web. 19 Sept. 2018.

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Recipe

Step 1

Preheat oven to 220°C/200°C fan-forced. Cut bread into 2.5cm-thick slices without cutting all the way through.

Step 2

Combine butter, garlic and parsley in a bowl. Season with salt and pepper. Spread mixture over cut sides of bread slices. Wrap loaf in foil.

Step 3

Bake for 12 to 15 minutes or until butter is melted and bread crisp. Add salad dressing and Serve!

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Name

Stella

​

Source:

Dumpling (Mandu)

Recipe

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​

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1. Put some of the filling mixture into the center of a mandu skin.
2. Use your fingertips to apply a little cold water to one edge of the skin. This will act as a sealant when you fold it over.
3. Fold skin in half over filling and press edges together to make ripple shape.
4. Place some vegetable oil on heated pan and add the mandu you made.
5. Lower the heat to low-medium and put the lid on the pan to cook.
6. Turn over each mandu a few minutes later. Add 2-3 tbs of water and put the lid back on the pan. Cook a few minutes more over low heat.
7. When the mandu is golden brown, transfer it to a plate.
8. Serve hot with a dipping sauce made of equal parts vinegar and soy sauce.

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Name

Genzo

Source

​

Recipe

Follow These Steps

1. Boil water and add salt
2. Pour water (for every cup of rice, use 1¾ cups of water) into a large saucepan with a tight-fitting lid. Bring to a boil. Mix 1 teaspoon salt into the water.
3. Pour in rice
4. Add it to the boiling water.
5. Stir once, or just enough to separate the rice
6. Use a wooden spoon to separate any clumps. Don’t over-stir: That can cause the rice to become sticky.
7. Cover the pot and simmer
8. Be sure the lid fits tightly on the pot. Turn down the heat to its lowest setting. Let rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
9. Fluff rice with a fork
10. Just before serving, gently fluff the rice with a fork to separate the grains. And after you've cooked up your perfect rice, might we suggest some chili to go with it?
11. ​
12. Tip: Don’t uncover the saucepan or stir the rice during cooking. If it’s done before you’re ready to serve it, place a folded towel over the saucepan, replace the lid, and set aside. The towel will absorb excess moisture and condensation, helping prevent overcooked and mushy rice.

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Name

Riyansh

Source

​

Recipe

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Name

Kelly

Source

Garaetteok

Recipe

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1. Combine the rice flour, salt, and boiling water in a bowl.
2. Line a steamer rack with parchment paper. Add the rice cake dough and steam for about 25 minutes over hight heat.
3. Spread ½ ts sesame oil on your cutting board. Put the hot rice cake in the oily spot on the cutting board. Pound it with a pestle for about 5 minutes, until it becomes smooth and elastic. The rest of process is the same as the method of using a microwave oven.

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Name

Itay

Source

Israeli couscous salad

Recipe

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1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
2. Transfer the couscous to a large bowl and toss with the lemon juice, parsley, mint, tomatoes, cucumbers, scallions or chives and salt to taste. Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

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​

Name

Johnny

Source:

https://www.bonappetit.com/recipe/classic-caesar-salad

Recipe

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Name

Mr. Davis

Source

Kimchi

Recipe

Step 1

Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.

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Step 2

Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes

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Step 3

Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture.

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Step 4

Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.

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Step 5

Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.

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Step 6

After 2-5 days of fermentation, store kimchi in refrigerator.

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Name

Trang

Source:

Stir-fried water spinach with garlic

Recipe

Step 1

Cut spinach into 4 inch pieces. Rinse well. Bring a large pot filled with water to a boil over high heat. Add spinach; cook until wilted. Rinse with cold water.

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Step 2

Put 1 teaspoon of oil, fish sauce, and sugar into a small bowl; stir with a whisk. Stir in 1 tea­spoon garlic. Add 2 teaspoons of water and cornstarch, stirring with a whisk.

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Step 3

Heat 1 tablespoon oil in a large skillet until it is hot but not smoking. Add 2 teaspoons of garlic; cook until fragrant, stirring constantly. Pour off excess water from spinach; add spinach to pan. Cook until thoroughly heated, stirring constantly. Stir in fish sauce mixture. When spinach begins to release juices, add cornstarch mixture. Cook, stirring constantly until sauce thickens and spinach takes on a silky finish.

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Step 4

Plate to your visual appeal.

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Name

Genzo

Source:

​

Recipe

​

​

１Choose your soybean. There are many different options out there, from frozen, cooked and frozen, and fresh. If you are lucky enough to find fresh edamame at your local market, opt for those! All other varieties are fine to use also.

２Prepare your water. Some edamame experts will tell you that the only way to cook them is with salted water. Depending on your taste and dietary needs, you may choose to not salt the water. A recommended amount of salt for about a pound of edamame would be 1/2 tablespoon for salt lovers, 1 teaspoon for less of a salty taste. Add the salt to a large pot, 3/4 of the way filled with water.

３Boil water. Bring your pot of water to a rolling boil, making sure that it does not boil over.

４

Add the edamame. When the water is at a rolling boil, add the edamame in small handfuls. If you dump all the beans it at once, you risk burns from splashing created by the beans.

５Time your edamame. For frozen beans, boil time is around 4-5 minutes. For fresh beans, test an individual edamame at around 5-6 minutes and gauge the firmness of the bean. Young fresh beans will be done in 3 minutes. Edamame beans should be firm, yet give to the teeth. Mushy beans means that they are over cooked.

６Remove pot from burner. Dump the entire contents of the pot through a colander. There will be a lot of steam from the pot, so don't put your face directly over the colander.

７Salt to taste. Some like to add an additional pinch of salt over the hot beans at the end though this is entirely optional.

８Refrigerate to cool. While not a necessary part of the preparation, most people enjoy edamame cold rather than hot. 1-2 hours of refrigeration is recommended.

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Name

KeLLy

Source

Spicy tofu soup

Recipe

Steps:

1. Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.

2. Stir-fry until the meat is almost cooked and the kimchi is soft, 3 - 4 minutes.

3. Pour in the broth (or water) and juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.

4. Kimchi sundubu jjigae

Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew while it’s still boiling hot.

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Ingredients in the link ! !

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Name

Lily

Source:

Vegetable Tempura

Recipe:

​

Ingredients:

​

• Neutral oil, such as canola or grapeseed, for deep-frying
• ½ cup flour, plus more for dredging
• 2 egg yolks
• 24 or more vegetable pieces: slices of sweet potato or squash, strips of bell pepper, slices of onion, broccoli florets, as you like
• Salt and black pepper
• 1 lemon, cut into quarters, optional
• Soy sauce, optional

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​

Step 1: Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees.

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Step 2: Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.

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Step 3: Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan.

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Step 4: Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

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Name

Riyansh

Source:

Rajma (Beans)

Recipe

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Link

Name

Min Yong

Source:

Lotos root

Recipe

1. Cut the tough ends of the lotus root, and peel the skin with a potato peeler. Thinly slice the lotus root, about 1/4-inch thick.
2. Add the lotus root slices to a medium size pot with enough water to cover them and a tablespoon of vinegar. Bring it to a boil and cook, uncovered, for about 10 minutes.
3. Drain, and rinse with cold water.
4. Return them to the pot. Add 1 cup of water and the soy sauce, rice wine, sugar, and oil. Bring it to a boil.
5. Continue to boil, uncovered, over medium high heat until the liquid is reduced to about 3 tablespoons, about 15 minutes. Stir occasionally to rotate the lotus root slices.
6. Add the corn syrup and sesame oil, and stir well until the liquid is almost gone, 3 to 4 minutes. Keep your eyes on the pot to avoid burning the lotus root. Sprinkle with the sesame seeds to serve.
7. Keep the leftover in the fridge. Coat with the sauce at the bottom when serving.

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Name

Do Hun

Source:

Kimbap

Recipe

1. Beat 2 eggs and cook the eggs in a nonstick pan coated with cooking spray. Cook the eggs until they are gently cooked all the way through. Cut the eggs in 1/2-inch strips.
2. Cook the carrots in salted water for 3-4 minutes until firm.
3. Cook the spinach for 2 minutes in boiling water. Carefully squeeze the water out of the hot spinach. Season th spinach with 1/2 tablespoon sesame oil and a pinch of salt.
4. To assemble the rolls, place a cup of rice on top of a piece of nori. Spoon the rice edge to edge except for the top edge. Edge should be at least 1-2 inches unfilled.
5. Carefully place the filling in the center of each roll.
6. Roll the kimbap using a bamboo mat, making sure to push down and pull-back every time you roll a little.
7. Cut the roll into 1 inch pieces.

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Name

Minh

Source:

Vietnamese pickled cabbage

Recipe

​

Step 1. Break the gai choi leaves apart and clean thoroughly under running water. Dry on the counter for 10-16 hours or in the sun for 6-8 hours.

�Step 2. Cut the leaves and onions to desired size, about 1" pieces.

�Step 3. Combine water, salt, sugar, and vinegar in a pot and bring almost to a boil. Turn off heat and wait until water cools. It should be hot, but you can touch it without burning yourself.

�Step 4. Add all the vegetables into the pot, making sure everything is submerged. You can also add all of this into a jar instead of the pot. Leave your container in a warm place (window sill, or oven with the oven light on) so it can pickle. Taste a piece every 24 hours until it gets sour enough for your taste, then transfer to the fridge.

Name

Stella

Source

Vegetable pancake

Recipe

​

Pancake:

• In a large bowl, beat together the flour, water, egg and salt.then set the batter aside to rest.
• Slice all the vegetables into small pieces.
• Slice 4 green onions into 1 inch long.
• Slice ⅓ cup of leek into 1 inch long (optional).
• Slice 1 green chili pepper
• Slice 3 onion
• Slice 1 zucchini
• Put all sliced vegetables in a large bowl.

Make a pancake:

• Heat up a large skillet over medium high heat.
• Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly.
• Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath.
• flip over the pancake.
• Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake.
• Cook for 3 to 4 minutes until both sides turn light golden brown.

Dipping sauce:

1. Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside.

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Name

Rosalind

Source:

https://pinchofyum.com/vegetarian-shepherds-pie

Recipe

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Vegetarian Shepherd’s Pie Filling:

• 2 tablespoons olive oil
• 3 shallots, minced (or some onions and garlic)
• 16 ounces fresh mushrooms, sliced
• 6 carrots, peeled and chopped (about 2 cups)
• fresh herbs to taste (I used a whole sprig of rosemary, thyme, and a bay leaf)
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1/2 cup red wine
• 1-2 cups veggie broth
• 1 teaspoon salt (more or less to taste)
• 2 cups frozen peas

Mashed Potatoes:

• 6 Yukon gold potatoes (about 2 pounds)
• 1/2 cup full fat Greek yogurt
• 1/4 cup butter or olive oil
• salt to taste

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INSTRUCTIONS

• Make the mashed potatoes: Peel the potatoes. Boil them until fork tender (you want them to mash easily). Drain, mash, and mix in yogurt and butter. Season to taste. (You can also use the Instant Pot method which is quick and easy! That’s what I do.)
• Make the veggies: In a large oven-safe pot, heat the oil over medium heat. Add shallots and sauté until fragrant. Add mushrooms, carrots, and whole herbs (you will pull the herbs out later). Sauté until carrots are softened.
• Make the gravy: Add tomato paste and flour to the pot and stir. Pour in the red wine (sizzzzle) and scrape all the browned bits off the bottom of the pan. Let the wine cook out for a minute or two. Slowly add the broth, stirring it in until a gravy starts to form. Season with salt. Simmer over low heat to get it thickened even further.
• Bake: Remove the herbs. Stir in the peas, spread the mashed potatoes on top (brush with butter to be extra awesome), and bake for 15 minutes at 350. I finished mine on the broil setting for a few minutes to get it nice and brown on top.

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Name

Minh

Source:

https://www.myrecipes.com/recipe/fried-rice-with-broccoli-eggs

Recipe

Fried rice with broccoli.

Step 1 Steam broccoli, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool.

Step 2 Combine eggs and 2 tablespoons water. Heat 1 teaspoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add egg mixture; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove egg mixture from pan.

Step 3 Add 2 teaspoons vegetable oil to pan. Add ginger and garlic; stir-fry 30 seconds. Add rice; stir-fry 3 minutes. Add broccoli, carrot, and broth; cook 1 minute. Add cooked eggs, soy sauce, sesame oil, and salt; stir-fry 1 minute or until thoroughly heated. Sprinkle with green onions.

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Name

Minh

Source:

"Food Network UK | TV Channel | Easy Recipes, TV Shows And Videos." Foodnetwork.com. N. p., 2018. Web. 17 Sept. 2018.

Recipe

1. In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.
2. With a very sharp knife cut sirloin across the grain into very thin slices.
3. In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
4. While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.
5. Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.
6. To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, cilantro, chilies and basil over soup and serve with lime wedges.

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Name

Joaquin Renck

Source

Red Cabbage

Recipe

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​

First discard the tough outer leaves of the cabbage, cut it into quarters and remove the hard stalk.

Then shred the rest of the cabbage finely, using your sharpest knife shred it in a food . Next, in a fairly large casserole, arrange a layer of shredded cabbage seasoned with salt and pepper, then a layer of chopped onions and apples with a sprinkling of garlic, spices and sugar. Continue with these alternate layers until everything is in. Now pour in the wine vinegar, lastly add dots of butter on the top.

Put a tight lid on the casserole and let it cook very slowly in the oven for 2-2½ hours, stirring everything around once or twice during the cooking. Red cabbage, once cooked, will keep warm without coming to any harm, and it will also re-heat very successfully. And, yes, it does freeze well so, all in all, it's a real winner of a recipe.

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Name

Mr. Davis

Source

​

Recipe

​

Name

Kelly

Source

hotteok

Recipe

Ingredients:

​

Pancakes

450 ml flour

225 ml rice flour

1 tbsp black sesame seeds (optional)

1 pack (11g) dry yeast

2 tbsp Dansukker Cane Sugar Granulated

1 tsp salt

350 ml lukewarm milk

1 tbsp rapeseed oil

+ oil for frying

Filling

150 ml Dansukker Brown Sugar Dry

2 tbsp finely chopped nuts, any type

1 tbsp cinnamon or other spice

​

1. Add the milk and 1 tbsp oil to the flour and beat with a wooden spoon. The mixture will be very sticky.
2. Cover with clingfilm and leave to rise until doubled in size (30-45 minutes).
3. Stick a hole in the middle of the dough so that it collapses a little. Leave to rest for another 10 min.
4. Meanwhile, prepare the filling. In a small bowl, mix together the brown sugar, nuts and cinnamon.
5. Take a small amount of the dough and flatten with your hand. Place 1 tbsp of the filling in the centre and press the edges together towards the middle so that it forms a small ball.
6. Heat a frying pan on moderate heat. Add plenty of oil.
7. Place the ball in the frying pan and flatten carefully, for example with a small oiled, flat-bottomed bowl.
8. When you see the surface puff up a little, turn the pancake. Add more oil if necessary. The surface should be golden.

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​

Name

Genzo

Source

Wagashi

Recipe

​

Name

Lily

Source

Mochi Sweets

Recipe

​

Ingredients

​

• 1 cup Mochiko (sweet rice flour or Mochi flour) (160g)
• 3/4 cup water (180ml)
• 2 cups sugar (400g) cornstarch
• Anko (sweet red bean paste) or Green Tea Ice Cream if you want

​

Instructions

​

1. Mix Mochiko and water in a glass (or other heat proof) bowl and mix well. Add some more water if it's too dry, 1 Tbsp at a time.
2. Steam the Mochiko dough (leaving the dough in the bowl) in a steamer for 20 minutes.
3. Transfer the steamed Mochi into a pot and cook at medium to medium low heat with 1/3 of the sugar (2/3 cup). When the sugar is completely dissolved, add another 1/3 of the sugar and mix well. Add the last part of the sugar and cook some more until the sugar is dissolved. Take the time to melt the sugar, but be careful not to burn it.
4. Take the hot Mochi out from the pot onto a sheet pan liberally dusted with cornstarch. Shape as you like.

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