I started making Japanese style cooked mixed rice as a fairly easy, makes me happy light meal. Takeno Gohan, or Bamboo Rice, is actually by itself pretty filling (to me) but sometimes, I want a bit more and I can add seasoned seaweed, or aburaage, or crispy candied dilis fish. (I didn’t have access to dried dilis at the time but I found them packaged as a coated crispy snack with spicy cornstarch, so I cooked sugar and soy sauce together until it got very thick and sticky and coated the snacks with them to make my own candied dilis. In Japan they’re called Tazukuri.) This is really less of a recipe and more of a method of cooking. (Edited to add: I’ve made my own version of Tazukuri. Enjoy!)Read moRE
My son made a batch of these for his girlfriend’s birthday; they were a great hit! (They’re still young, so he got a kiss on the cheek.) ^_^
The most tedious part of the recipe is rolling the cookie dough in one’s palm to make a ball. If you have a small ice cream scoop though, some of that mess is mitigated.
I prefer using butter to vegetable oil because it gives that richer, more decadent flavour; you can substitute with melted margarine or coconut oil if you prefer, but bear in mind that the latter will affect the taste.
- 2 1/2 cup sifted all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 c unsweetened Dutch cocoa powder
- 1 tbsp instant coffee powder
- 1 1/3 c raw sugar packed
- 1 c melted butter (can substitute with vegetable or canola oil)
- 4 large eggs
- 1 tbsp vanilla extract
- 2/3 c icing sugar or more
- Sift together all dry ingredients except the coffee powder and salt.
- In a separate bowl, beat together all wet ingredients, plus the coffee and salt. Make sure they are thoroughly combined.
- Make a well in the dry ingredients and pour the wet ingredients into the dry. With either a paddle attachment or a silicone spoon, stir together until a dough is formed, and all the dry ingredients are thoroughly mixed in.
- Cover with cling wrap and put in the fridge for four hours to overnight.
- Prepare a bowl filled with the icing sugar. Using a small spoon, or rolling out the dough into logs, make 1 inch balls of dough (or 2 inch balls.)
- Roll the dough balls in icing sugar and place on a lined baking tray, about 2 inches apart.
- Bake in a preheated oven at 180 degrees centigrade / 350 degrees F, for 10 to 12 minutes. Do not overbake, or you lose the chewy texture of the cookies! (For 2 inch balls, about 15 minutes.)
- Cool for about 10 minutes on tray before removing. Cookies should be a somewhat cakey texture, chewy, but not falling apart. Excellent slightly warm, or with tea or coffee.
This is a lovely, summery dish that goes for a savoury sweet flavour instead of the usual sweet-n-sour. Unusually, it also uses evaporated milk as part of the broth, yet doesn’t end up soured. In the Philippines, we call this pininyahang manok. I think it makes a good midweek dinner; and my kids definitely agree.