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Butter Mochi Cake
Dessert Japanese

Butter Mochi Cake

3.9

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
  2. 2 In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
  3. 3 Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

By Browniebaker

Manju (Japanese Sweet Bean Paste Cookies)
Dessert Japanese

Manju (Japanese Sweet Bean Paste Cookies)

4.5

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  2. 2 Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
  3. 3 Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
  4. 4 Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
  5. 5 Bake in the preheated oven until tops are lightly browned, about 15 minutes.

By KJLOWE

Pumpkin Mochi
Dessert Japanese

Pumpkin Mochi

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Sift together mochiko, baking powder, and sugar in a large bowl. Combine eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir egg mixture into mochiko mixture. Pour into the prepared dish.
  3. 3 Bake in preheated oven for 1 hour. Allow to cool before serving.

By PIKALA

Microwave Chi Chi Dango
Dessert Japanese

Microwave Chi Chi Dango

Prep
15 min
Cook
20 min
Total
125 min

Instructions

  1. 1 Generously spray a 9x13-inch microwave-safe dish with cooking spray.
  2. 2 Combine sweet rice flour and sugar in a bowl. Add water, coconut milk, and vanilla. Stir until smooth. Pour into the prepared dish.
  3. 3 Microwave on high until batter sets, about 18 minutes. If the center of cake is still sticky, microwave until no longer sticky in increments of 2 minutes.
  4. 4 Transfer to a cooling rack. Cool for about 90 minutes.
  5. 5 Cut cake into 16 pieces and roll in potato starch.

By Rella On the radio

Butter Mochi
Dessert Japanese

Butter Mochi

4.5

Prep
15 min
Cook
60 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Whisk rice flour, sugar, and baking powder together in a mixing bowl; set aside.
  3. 3 Beat eggs, coconut extract, and vanilla in a second mixing bowl until eggs are smooth. Whisk in milk, coconut milk, and melted butter until incorporated. Stir in flour mixture a little at a time until no lumps remain. Transfer to the prepared baking dish and smooth the top.
  4. 4 Bake in the preheated oven until mochi is golden brown, about 1 hour. Cool to room temperature before cutting into 24 pieces to serve.

By Lea Kanaya Wong

Chi Chi Dango
Dessert Japanese

Chi Chi Dango

4.7

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with cooking spray.
  2. 2 Whisk mochiko, sugar, and baking powder together in a bowl.
  3. 3 Combine water, coconut milk, vanilla, and food coloring in a medium bowl. Blend in dry ingredients, then pour into the prepared pan. Cover with foil.
  4. 4 Bake in the preheated oven for 1 hour. Remove from the oven and let cool completely, 30 minutes to 1 hour.
  5. 5 Dust a work surface with potato starch. Invert the pan onto the work surface. Use a plastic knife to cut into 36 squares.

By dewny dewny

Azuki Ice Cream (Japanese Red Beans Ice Cream)
Dessert Japanese

Azuki Ice Cream (Japanese Red Beans Ice Cream)

3.8

Prep
540 min
Cook
30 min
Total
570 min

Instructions

  1. 1 In a saucepan, combine the azuki beans, 1/3 cup of sugar, lemon juice and water. Bring to a boil, and boil uncovered for 3 minutes. Reduce the heat to low, and simmer for 2 1/2 to 3 hours, or until the beans are very tender. When done, the beans and liquid should amount to 3 cups. If not, add more water to compensate.
  2. 2 Strain the bean mixture through a sieve - I use a wooden paddle for this, and discard the bean skins. Refrigerate for about 2 hours, or until cold.
  3. 3 In a saucepan, combine the milk and cream. Bring to a boil over medium heat. While you wait for that to boil, whisk together the egg yolks and 2/3 cup of sugar in a medium bowl. When the cream and milk come to a boil, ladle about 1/4 cup of the hot liquid into the bowl with the egg yolks, and whisk until smooth. Pour the yolk mixture into the pan with the cream, and cook over low heat until thick enough to coat the back of a metal spoon. This should take about 5 minutes. Do not cook too long, or you will get lumps. Remove from the heat, and stir in the vanilla. Refrigerate until cold.
  4. 4 Once both of the mixtures are cold, stir them together. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.

By INSPIRON41

Green Tea Layer Cake
Dessert Japanese

Green Tea Layer Cake

4.4

Prep
30 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and green tea powder; set aside.
  2. 2 In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yogurt, mixing just until incorporated. Pour batter into prepared pans.
  3. 3 Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before turning out of the pans.
  4. 4 To make Green Tea Frosting: Sift together confectioners' sugar and green tea powder. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
  5. 5 To assemble the cakes: when the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with green tea powder if desired. Serve cold or at room temperature.

By TIRAMISUKI

Green Tea Mousse Cheesecake
Dessert Japanese

Green Tea Mousse Cheesecake

4.5

Prep
20 min
Cook
1 min
Total
441 min

Instructions

  1. 1 Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside.
  2. 2 Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
  3. 3 Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.

By Erika

Caramel in a Can (Dulce de Leche)
Dessert Latin American

Caramel in a Can (Dulce de Leche)

4.9

Prep
5 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
  2. 2 Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove the hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can.
  3. 3 Open the can and pour contents into a lidded bowl. Stir in vanilla extract.

By Chef Bradly

Creamy Vanilla Frozen Yogurt
Dessert

Creamy Vanilla Frozen Yogurt

4.7

Prep
5 min
Cook
Total
60 min

Instructions

  1. 1 Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
  2. 2 Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

By Paige

Vegan Whipped Cream
Dessert

Vegan Whipped Cream

3.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer.
  2. 2 Combine coconut cream and vanilla extract in the chilled bowl; beat with an electric mixer until smooth and creamy. Gradually add the sugar while beating until thick and creamy, about 5 minutes.

By Allrecipes Member

Heather's Vegan Meringues
Dessert

Heather's Vegan Meringues

2.5

Prep
20 min
Cook
70 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Beat aquafaba in a large bowl with an electric mixer on high speed until stiff peaks form, 10 to 13 minutes. Whisk in sugar, 1 heaping tablespoon at a time, until well combined. Whisk in vanilla.
  3. 3 Pipe or drop tablespoonfuls of the mixture onto the prepared baking sheets.
  4. 4 Bake in the preheated oven until firm to the touch, about 70 minutes. Let sit on the baking sheets for 2 minutes then transfer to wire racks to finish cooling, about 25 minutes.

By imheatherr

Vanilla Frozen Yogurt
Dessert American

Vanilla Frozen Yogurt

4.6

Prep
5 min
Cook
Total
200 min

Instructions

  1. 1 Stir together yogurt, sugar, and vanilla in a bowl until sugar is dissolved. Cover and refrigerate for 1 hour.
  2. 2 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency.
  3. 3 Transfer to a 1- or 2-quart plastic container with a lid; cover surface with plastic wrap and seal. Allow frozen yogurt to ripen in the freezer for at least 2 hours or overnight.

By TeenChef14

Foolproof Meringue
Dessert

Foolproof Meringue

3.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a large glass or metal mixing bowl, combine egg whites, vanilla and lemon extract. Beat until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely.
  2. 2 To bake: Preheat oven to 350 degrees F (175 degrees C.) Bake pie in the preheated oven for 10 to 15 minutes, or until golden brown.

By BELLWITCH1031

Basic Truffles
Dessert American

Basic Truffles

4.6

Prep
10 min
Cook
10 min
Total
110 min

Instructions

  1. 1 Combine chocolate and cream in a medium saucepan over medium heat; cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in vanilla. Pour into a small dish and refrigerate until set, but not hard, 1 ½ to 2 hours.

By Gina Mork

Whipped Coconut Cream (Vegan Whipped Cream)
Dessert American

Whipped Coconut Cream (Vegan Whipped Cream)

4.1

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Refrigerate can of coconut milk, 8 hours or overnight.
  2. 2 Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
  3. 3 Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
  4. 4 Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

By Karen Gaudette Brewer

Simple Coconut Macaroons
Dessert American

Simple Coconut Macaroons

3.9

Prep
15 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. 2 Mix coconut, sweetened condensed milk, and vanilla in a medium bowl until well combined. Drop batter by teaspoonfuls onto prepared baking sheets, spacing about 1 inch apart.
  3. 3 Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes. Remove cookies from baking sheets using a moistened spatula and cool on wire racks until firm, about 20 minutes. Store in an airtight container at room temperature.

By Gayle Marie Larson

Brown Sugar Shortbread Cookies
Dessert

Brown Sugar Shortbread Cookies

3.7

Prep
Cook
Total

Instructions

  1. 1 In large mixer bowl, beat margarine and sugar until creamy. Add vanilla; then gradually beat in flour, blending thoroughly.
  2. 2 Gather dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm (1 hour) or for up to 3 days.
  3. 3 Preheat oven to 300 degrees F (150 degrees C).
  4. 4 On lightly floured board, roll out dough to 1/4" thick. Cut, place on lightly greased sheets. Bake 35-40 minutes or until firm to the touch (press very lightly to test). Transfer to racks and let cool. Store in an airtight container.

By Robin

Microwave Flan
Dessert

Microwave Flan

2.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat 1 cup of sugar (dry) in a saucepan over medium heat. Do not stir until you start to see the sugar melting and bubbling. When the sugar is completely melted and golden brown, pour it into a 9 inch glass or ceramic pie plate and tilt to coat.
  2. 2 In a large bowl, mix the milk, remaining sugar, vanilla and eggs until well blended. Pour into the pie plate.
  3. 3 Cook in the microwave at 50% power for 7 minutes, then cook at 100% power for 8 minutes. A knife inserted into the center of the flan should come out clean when it is done. If it is not done after the 8 minutes, cook at one minute intervals, checking each time. Cool and refrigerate before serving.
  4. 4 To serve, warm the bottom of the pie plate over a pan of simmering water to loosen the caramelized sugar. Place a serving plate on top of the dish, and invert so that the flan is on the serving dish and the caramelized coating is on top.

By anar_73

Mini Meringues
Dessert French

Mini Meringues

4.2

Prep
15 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat egg whites in a large bowl with an electric mixer until stiff, but not dry. Gradually beat in sugar until a little of the mixture between your thumb and forefinger feels smooth, not gritty. Stir in vanilla.
  3. 3 Pipe or spoon small portions onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until dry but not brown, about 35 minutes. Turn the oven off and leave meringues inside to cool for at least 25 minutes.

By KSUTTON

Easy Chocolate Bundt Cake Glaze
Dessert American

Easy Chocolate Bundt Cake Glaze

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine sweetened condensed milk and chocolate chips in a saucepan over medium heat. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble.
  2. 2 Remove from heat and stir in vanilla. Cool slightly before drizzling over cake.

By TUNISIANSWIFE

Keto Crème Brûlée
Dessert

Keto Crème Brûlée

4.5

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Whisk egg yolks and vanilla extract in a bowl until combined.
  3. 3 Pour heavy whipping cream and 1 tablespoon sweetener into a saucepan; heat, whisking continuously, over medium heat until it starts to simmer. Remove from heat; gradually add egg yolk mixture, whisking continuously, until well combined.
  4. 4 Divide mixture evenly between 4 ramekins and place them in a glass baking dish; pour in enough hot water to come halfway up the sides of the dish.
  5. 5 Bake in the preheated oven on the middle rack until set, about 30 minutes.
  6. 6 Sprinkle 1 tablespoon sweetener over each crème brûlée. Use a culinary torch to heat sweetener until caramelized, about 30 seconds. Refrigerate until set, about 10 minutes.

By Fioa

Homemade Raspberry Sauce for Pancakes or Crepes
Dessert American

Homemade Raspberry Sauce for Pancakes or Crepes

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine raspberries, sugar, and vanilla in a heavy-bottom saucepan; bring to a boil. Lower temperature to medium-low and simmer, stirring often, until sauce is thick and smooth, about 15 minutes.

By Johlene

3-Ingredient Whipped Cream
Dessert American

3-Ingredient Whipped Cream

5.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Place a medium bowl and mixer beaters into the freezer to chill, about 5 minutes.
  2. 2 Pour cream into the chilled bowl and beat with an electric mixer until frothy. Add sugar and vanilla gradually, continuing to beat until soft peaks form.

By Chef Carlie