Strawberry Daifuku:
Strawberries (Or whatever fruit you like!)
Refined Rice Flour (Shiratamako): 120g
Water: 150ml
Sugar: 20g
Smooth Bean Paste (Koshian)
Potato Starch: Enough to cover your cutting board)
Mitarashi Dango
Refined Rice Flour (Shiratamako): 60g
Top-Grade Rice Flour (Joshinko): 40g
Water: 3 tbsp
Soy Sauce: 2 tbsp
Mirin: 2 tbsp
Sugar: 1 tbsp
Potato Starch: 1/2 tbsp
Skewers
Daigaku Imo
Satsumaimo (Sweet Potato): 1
Black Sesame Seeds: 2 tbsp
Sugar: 5 tbsp
Soy Sauce: 1 tbsp
Water: 2 tbsp
Cooking Oil
Matcha Crepe Cake
Crepe
Eggs: 2
Sugar: 30g
Little Salt
Flour: 70g
Matcha: 1 tbsp
Melted Butter: 20g
Milk: 200 ml
Cream
Matcha: 1 tbsp
Hot Water: 1 tbsp
Heavy Cream: 300 ml
Sugar: 3 tbsp
Sesame Balls
Shiratamako: 80g
Sugar: 25g
Water: 75ml
Koshian (Smooth Bean Paste): 120g
Sesame Seeds
Cooking Oil
Melon Cream Soda:
Melon Soda
(Vanilla) Ice Cream
Ice
Fluffy Pancakes:
Egg White: 3
Egg Yolk: 2
Flour: 30g
Sugar: 45g
Milk: 15ml
Vanilla Extract: 2-3 Drops
Lemon Juice: 1/2 tsp
Cooking Oil.
Enjoy! And don’t forget to SUBSCRIBE :)
