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Now stopping by on letter J today I chose a very known country for its cuisine japan. Th traditional food in japan is rice based and Miso soup is one of the famous among any dish. I would like to mention here vegetarian foods are rare in japan even thevegetariansdishes you non vegmeat or stocks so it might be difficult for strict veggies like me to survive. You might be wondering then Y I chose this country, though the main course are rarely veg some for the populardessertscan be enjoyed there as they are vegetarian. I was randomlysearching in the internet the famous japanese desserts and look what I found , a steamed bun which was in my name 😛 lolz you all might have thought I have a typo in my title isn’t it , but its really true Manju is the traditional steamed bread which is very much famous in japan. I was actually shocked when I saw the name what a coincidence now all the manju over there will be so proud that they have a dish named after their own name 😛 . Jokes a part manju is a very traditional japanese bread which is normally made with flour, rice flour or buckwheat with anko ( red beans paste) which is made from azuki beans and sugar. There N number of varieties of manju available to list matcha or green tea manju, Mizu manju. They can be flavored with varieties for filling. Daif*cku is another steamed buns similar to manju but both are said to be different.
For my second recipe I chose a easy to make and very famous japanese summer time dessert.Coffee jelly is a simple jelly flavored with coffee , which is topped with either whipped cream on top or served with condensed milk on it. They are added in iced coffee , they are also added in ice cream. You can actually top them with dulce de leche or caramel even. They just tastes super sinful, what more can we ask for – easy to make with in few steps, I love the coffee flavor in the jelly a lot. Now hope I have done justice in picking these two famous dishes from the country . Here are recipes ..
Recipe Source : Here
Kabocha Manju
Recipe Category | Preparation time | Cook Time |
|---|---|---|
Bread | 15 mins | 15 mins |
Ingredients
For dough
All purpose flour – 1 1/2 cup
Sugar – 3 tbsp
Salt a pinch
Baking pd – 1 tsp
Water as needed
Vanilla extract – few drops
Pink color – few drops ( optional)
For filling
Butternut squash or Kabocha – 2 cups ( chopped)
Sugar – 1/4 cup
Method
- Boil the squash in little water and cook them till they are soft.
- Drain the excess water and mash them well.
- In a pan add mashed squash, sugar and mix them well.
- Cook them till all water evaporated and it comes together.
- For the dough Mix all the Ingredients and make a soft dough.
- Divide the dough and the filling to equal parts.
- Take a dough ball and roll it to a disc then add the filling in the center and seal the corners together.
- Do the same with the rest of the filling and dough balls.
- Prepare a steamer or idli cooker place the prepared buns and steam them for 10-15 mins.
Kohi Zeri
Recipe Category | Preparation time | Cook Time |
|---|---|---|
Dessert | 1 hr | 10 mins |
Ingredients
Water – 2 cups
Agar agar – 1 tbsp
Sugar – 2 tbsp
Coffee pd -1-2 tbsp
Whipped cream – For serving
Method
- In a sauce pan boil the water and put the coffee .
- Let it simmer for a while , then add sugar .
- After the sugar dissolve add agar agar pd .
- Mix well and let it simmer for a while. stir it constantly.
- Now turn off the heat and transfer the mixture to a mold.
- Let it rest in refrigerator till it sets.
- Once set you can dice them and serve with cold coffee or simply top them with whipped cream.
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Japanese Melon pan
Tempura
Chocolate Asian Bread
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Reader Interactions
Comments
priya satheesh sayswow….Delicious and Tempting… Nice name and lovely color too 🙂
- prethika skm says
Japanse treats are so impressive
- Veena Theagarajan says
super treat .. u hv lot of passion for the food..
- Priya Suresh says
Kabocha mnaju and kochi zeri, i dunno wat to chose, may be i'll go with kochi zeri, that glass is asking me to finish it rite now. Btw Manju, you should be proud that even Japanese names their dishes with ur name, famous figure po.
- Sapana Behl says
Both the recipes looks inviting , bookmarked !
- Varadas Kitchen says
Lovely! The guess the recipe picked itself being named after you.:) very nicely done and so colorful
- Pavani N says
Wow Manjula, your namesake manju dessert looks so cute — very well made. Kabocha filling sounds interesting.
Those coffee jellies look awesome too. - Usha Rao says
Color of kabocha manju is lovely and wow, you are so popular Manju, you have dessert named after you. 🙂 Lovely Japanese desserts.
- Suma Gandlur says
Those buns are inviting and what an amazing coincidence that you happened to come across these buns named after you. 🙂
- Manjusha KP says
Oh I thot u just did a tribute 2 me 😛 …thank u 4 making our name famous :D….as usual LOVE it !! <3
- vaishali sabnani says
Lol…on the recipe name…loved the recipes..and the pics are so so good. The coffee jelly looks stunning and I am in love with it..super one Manju..keep it up.
- Padmajha PJ says
A recipe in your name! That's awesome :).And both the dishes look so good. I am having a having a hard time deciding which of the two I love the most!!
- Rafeeda AR says
wow… love that coffee agar agar… such a beautiful presentation!
- Razina Javed says
beautiful presentation and so yummy…
- Harini-Jaya R says
Very beautiful! Love the butternut squash peeking in there!! The jelly sounds flavorful as well.
- Srivalli says
Both the dishes are made so well Manjula..imagine having a dish after you..lol…
- Chef Mireille says
Manju the manju look amazing 🙂 love the pumpkin filling
- Gayathri Kumar says
Both the manju and jelly look fabulous. I think I love the manju who made the manju so much..
- Priya Srinivasan says
ahaa, i too thought how come you managed to find something with your name!!! Buns look super cute, love that pinky color and that coffee jelly, is wanting me to go and make it immediately!!! Bookmarked dear!!! 🙂
- Archana Potdar says
Ahh something close to the author name. Love them the coffee jelly will be welcome at my place.
