Purple Yam Wagashi

Using purple yam filling left from Purple Yam Zongzi, white bean paste I brought back from Japan, to test out my new Wagashi mold from Japan.

Purple Yam ZongZi(水晶粽子)

Zongzi is a traditional Chinese food made to celebrate the Dragon Boat Festival. It is made of glutinous rice stuffed with different fillings and wrapped in bamboo or reed leaves. The filling varies from region to region, and the way to wrap it also varies. This is a spin off  desert version which tapioca is used instead of glutinous rice so that the end result is a semi-translucent, chewy desert.

Ingredients:

Tapioca
Reed leaves
purple yam 4-5 medium
Sugar
Optional: Black sesame (Roasted and grounded)

Steps:

1. Peel and steam purple yam. Then blend the purple yam and sugar to your taste. Optional, you can add some roasted black sesame powder.

2. Soak leaves in water overnight. Drain all water and rinse off leaves. Cut the end stem off.
3. Immerse leaves in boiling water and boil for 3 minutes. Then drain off water. The leaves are now ready to use.
4. Rinse Tapioca (no soaking). Mix in some sugar.

5. There are few different ways to wrap Zongzi. Just search "Zongzi" on YouTube. I basically followed YouTube to make those.

6. Steam Zongzi for 1 hour. Unwrap and serve.

You can store Zongzi in refridgerator. Just steam it again for 10-15 minutes before serving.

Nama Chocolate (ROYCE' Copycat Recipe)

This is adapted from Just One Cookbook. A copycat to the Japanese Royce Nama Chocolate.

Ingredients

Good quality dark chocolate (70% cacao) - 14 oz (400 g)
Heavy whipping cream (38% fat) - 3/4 cup + 1 Tbsp (200 ml)
Cocoa powder (to dust the chocolate)
Optional: liqueur of your choice - 1 TBSP

Steps

1. Chop the chocolate into smaller pieces using a knife so that they will melt faster and more evenly.
2. Line an 8" x 8" baking dish (I used a 21cm x 21cm pan) with parchment paper. Choosing the right size tray is important for the
height of chocolate (If you use a bigger tray, the chocolate will be flatter).

3. Add the heavy cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see small bubbles around the saucepan, remove from the heat.
4. Add the chocolate and stir till the chocolate and cream are completely combined. If you like, add liqueur of your choice.

5. Pour the mixture into the prepared baking dish. Refrigerate until firm, about 45 minutes.

6. Remove the chocolate from the baking dish and cut it into cubes using a warm knife. Make sure to warm the knife after each cutting to prevent splintering. Run the knife under hot running water and dry completely before each cut.

8. Sprinkle the cocoa powder and serve it chilled. You can keep in the refrigerator for 2-3
days.

Recipe Notes

IMPORTANT: PLEASE READ BEFORE MAKING!

• Make sure the bowls and utensils you are using are perfectly dry. Even a small amount of water/steam can "seize" the chocolate melting process.
• The ratio of heavy whipping cream (ml) and chocolate (gram) should be 1:2. Please do not replace chocolate with white chocolate for this recipe. The ratio is not the same.

Matcha and White Chocolate Cookie (绿茶饼干)

Recipe is adapted from A Food Lover's Journey.

Ingredients

All purpose flour - 4 cups
Matcha green tea powder - 5 TBSP
Unsalted butter - 1.5 cups (softened under room temperature)
Powder sugar - 2 cups

Salt - pinch

Large egg yolks - 4
White chocolate chips -1/2 cup

To make about 4 dozen cookies.

Steps

1. Combine flour and green tea powder in a large bowl and sift it.

2. In a stand mixer, beat butter until smooth and creamy.
3. Add a pinch of salt and blend.
4. Add powder sugar and blend until soft and light. Scrape down the bowl as needed.
5. Add egg yolks and mix well until combined.

6. Gradually add the flour and matcha green tea powder mix and blend until the dough is smooth.
7. Add white chocolate chips and blend well.

8. divide and shape the dough into rolls or fit into cookie dough mold.

9. Wrap the logs in plastic wrap and chill in refrigerator until firm, at least 2 hours (or overnight).

10. Preheat the oven to 350°F. Line the baking sheet with parchment paper or silicone baking liner.
11. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches. Place them on the baking sheet, leaving about 1” between cookies.

12. Bake the cookies for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
13. Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.

If you pack the cookies in an airtight container, they will keep for at least 4 days. You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. Let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.