Sweet and Easy Japanese Desserts Matcha, Mochi and More!

A Complete Guide to Recipes, Ingredients and Techniques

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 Sweet and Easy
Japanese Desserts
Matcha, Mochi and More!

LAURE KIÉ

T UT T L E Publishing
Tokyo Rutland, Vermont Singapore
Contents
Why I Wrote This Book 4
Japanese Desserts 7

Ingredients and Utensils Modern Desserts

Ingredients 10 Melon Pan Sweet Buns 72
Flours & Starches 14 Strawberry Daifuku Mochi 76
Utensils 18 Matcha Ice Cream Mochi 78
Wrapping Desserts 20 Chocolate Fruit Tempura 82
Japanese Cheesecake 84

Basic Recipes Black Sesame Panna Cotta 88

Chocolate Tofu Mousse 90
Anko Sweet Red Bean Paste 24
Black Sesame Eclairs 92
Anko Paste Variations 26
Black Sesame Madeleines 96
Shiro-an Sweet White Bean Paste
Mame-an Sweet Fava Bean Paste
Mochi Sticky Rice Flour Dough 28 Matcha Desserts
Nerikiri Dough 30 Matcha Tiramisu 100
Using Agar-agar 32 Strawberry Matcha Layer Cake 102
Matcha Green Tea 34 Matcha Hazelnut Butter-Yogurt Cake 106
Matcha Raspberry Macarons 108

Traditional Wagashi Pastries Matcha Butter Almond Cookies 112

Lemon Matcha Tartlets 114
Daifuku Red Bean Mochi 38
Matcha Almond Chocolate Truffles 118
Dango Mochi Balls 42
Matcha Chocolate-Filled Cupcakes 120
Dorayaki Red Bean Pancakes 44
Fava Bean Kuzu Manju 46
Sakura “Cherry Blossom” Mochi 48 Other Asian Desserts
Pickled Cherry Tree Leaves 50 Coconut Passionfruit Tapioca Pearls 124
Mizu Yokan Bars 52 Hong Kong Egg Tartlets 126
Anpan Red Bean Buns 54 Sesame Tuile Cookies 130
Agar-Agar Fruit Jelly 58 Sweet Coconut Buns 132
Manju Steamed Red Bean Buns 60 Korean Cinnamon Walnut Pancakes 136
Castella Cake 62 Sweet Black Sesame Balls 138
Assorted Wagashi 64 Strawberry Wontons 140
Warabi Mochi 68
Measurements 142
Why I Wrote This Book

When you think of the iconic dishes that make up Japanese cuisine,
a range of tasty savory dishes probably springs to mind. The pastries,
confections and sweets that are found in a traditional Western dessert
course are far less known. It’s true that in Japan, meals don’t normally
end in dessert. But that doesn’t mean the Japanese don’t satisfy their
sweet cravings at other times and in other ways.
It’s not surprising that a cookbook centering on Japanese desserts
taps into a long and rich tradition. Many of us are familiar with the
sculptural jewels know as wagashi, some so delicately constructed
they seem like dainty food souvenirs too precious to eat. That’s until
you actually take your first bite and realize wagashi are meant to be
enjoyed with the eyes before their taste is savored.
Many Japanese pastries and desserts reflect the flora and changing
beauty of the seasons, a further testament to the endless adaptability
of the nation’s cuisine. As with savory dishes, presentation is key,
whether it’s a fresh-out-of-the-oven confection sprinkled with sesame
seeds or a quickbread that’s meant to be boxed, wrapped and gifted to
a friend.
Like the fare of all nations, Japanese desserts have absorbed a
variety of international influences—ranging from French macarons
to Portuguese castella, American cheescake, Chinese buns and many
more. The fusion of global flavors with traditional Japanese tastes has
yielded many sweetly pleasing results!

—Laure Kié
Why I Wrote This Book 5
Dozo tameshite
kudasai !
 Laure Kié
Born in Tokyo to a Japanese mother
and French father, her many trips to
Japan helped nuture her passion for
Japanese food culture, which she
imparts and interprets through her
books and cooking classes.

Japanese Desserts
Sweets are the great unknown of Japanese cooking. Traditionally
enjoyed at tea time or at special occasions, Japanese sweets and des-
serts are a must. With the emergence of new tastes, old-school recipes
are now being revisited by contemporary chefs and revised to suit
contemporary tastes. This mix of originality and tradition is giving rise
to a new style of Japanese confection that’s varied, subtle, modern
and original. Whether enjoyed with a cup of matcha tea or as the final
course of a delicious meal, the sweet side of Japanese cuisine offers its
own world of surprises and satisfactions.
Ingredients and Utensils
Japanese baking requires only a few key ingredients and
implements. You’ll find the ingredients at Asian markets,
online and at your local supermarket.
The four ingredients you’ll need for most of the rec-
ipes in this book are: sticky rice flour (needed to make
Mochi and Daifuku but also Sweet Coconut Buns; see
page 17), red beans or adzuki beans for the Anko-paste-
based recipes (see page 24), matcha green tea powder
(see page 34) and cornstarch to blend or sprinkle on
Mochi (see page 28). Let’s take a closer look at these key
elements and some other essential ingredients you’ll
come across in the world of Japanese sweets.
 Ingredients

Black sesame paste

Baked adzuki
red beans

Red beans/
adzuki beans

Coconut milk

Yellow mung beans

Matcha green tea powder

Silky tofu

10 Ingredients
 White beans
Pickled cherry leaves
(optional, for presentation)

Black sesame seeds

Passionfruit

Gooseberries

Persimmon Asian pear

Yuzu juice

Ingredients and Utensils 11

 Ingredients
What sets Japanese baking apart? Sweet bean pastes and sticky rice are the stars, rather than
the wheat flours and dairy products commonly found in Western desserts. Legumes prove a
perfect base for layering on both savory and sweet flavors. While a range of beans make an
appearance here, it’s the adzuki, or red bean, that lies at the heart of most traditional pastries.
Fruit, sesame seeds and matcha green tea also contribute their particular profiles. Here’s a
roundup of some ingredients I’ve used for the recipes in this book.

Adzuki Red Beans Matcha Green Tea Powder

After soy, this is the most commonly Matcha is a green tea in powder form that
consumed bean in Japan. Appearing in is used for the tea ceremony in Japan (see
paste form in most desserts (see the Anko page 34). It has become a must in Japanese
Paste recipe on page 24), you can buy them baking, so a whole chapter of this book has
dry or precooked and canned. been devoted to this new favorite flavor
(see pages 98–121)!
Cherry Tree Leaves
Sesame Seeds
These pickled leaves are used as wrappers
for Sakura Mochi (see the recipe on page In Japanese cooking, you’ll find both white
48), a sweet that’s popular during cherry and black sesame. Whether in the form of
blossom season. You can find them in seeds or paste, black sesame is preferred
Japanese grocery stores, Asian markets, in baking for its color and distinctive taste.
online or make them yourself (see the You can find it in health food stores or
recipe on page 50). Asian grocery stores.

Japanese Fruit Silky Tofu

Today, Japanese fruits, such as persimmons Soft, silky soy milk is a great base for
and Asian pears, are increasingly available puddings and creams. Tofu has spread
in the West. Yuzu is the new star of the throughout the world, embraced for its
Japanese fruit bowl. You can read more versatility and ability to absorb flavors.
about it on the next page. Silky tofu is the most common form used in
pastries (see the recipe on page 90).

12 Ingredients