Goshiki No Shirukake Gohan (Rice With 5-Colored Topping)
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Tri-Colored Mochi
Mix: 1 (1 lb.) box mochiko 2 c. sugar 1 tsp. baking powder Gradually add: 2 c. water 1 can coconut milk 1 tsp. vanilla Divide into 3 parts (2 cup portions): Green (add 12 drops of food coloring) Leave white Red (add 12 drops of food coloring). Heat oven to 350 F. Spray 9×13…
Kani To Horenso No Oshitashi) (Crab and Winter Spinach Roll)
SERVINGS 4-6 1 bunch horenso (winter spinach) 1 can crabmeat Cook horenso till tender in boiling water. Drain and spread on “su” or bamboo mat. Place shredded crabmeat in the center and roll as in making norimaki (see page 47). Makes 2 rolls. Better to leave rolls in refrigerator for a few hours. Cut diagonally…
Dau Lau (New Year’s Dumplings)
1/2 cup frozen shredded coconut, thawed and finely chopped 1/3 cup roasted peanuts, chopped 3 Tbsp. brown sugar 2 tsp. toasted sesame seed 1 cup mochiko* 1/2 cup water 1 qt. boiling water Combine coconut, peanuts, sugar, and sesame seed; set aside. Moisten flour with the 1/2 cup water to form a stiff dough. Roll…
Barazushi (Sushi Rice With Vegetables)
1/2 package (2 oz.) kampyo (Dried Gourd)2 oz. dried mushrooms1 medium carrot1 medium takenoko (bamboo shoots)1 small section renkon (lotus root)4 eggs (for fried eggs)1/2 cup peas or Chinese peas2 sheet nori (sea weed)few thin slices prepared pickled ginger1/2 lb. shrimps Kampyo: Wash and soak in water until soft. Add enough stock to cover and…
