關於 mochi ice cream in japanese ，我們在網路上蒐集到這些相關的討論、資訊與評價

#西營盤
西環已經成為香港café集中地，要突出自己並不容易。但Good Good卻以獨有的簡約日系風格，一直穩坐云云café中的王者之位👑😍 現在因為疫情關係，只接受網上預約。這個安排其實反而更好：我們就不用因為座位長期爆滿而白行一趟～
黑芝麻麻糬蛋糕 配豆腐雪糕🍨($68HKD) 整個配搭不太甜，而且黑芝麻蛋糕煙煙韌韌，是香港人都會愛上的輕盈甜品！同行的朋友極度欣賞雪糕上面的味增焦糖醬🤤
Good Good飯🍱($108HKD) 打開餐牌才發現原來這裡只供素食！這個飯用上了牛油果、蘑菇、玉子和多種蔬菜疊出豐富的味道層次👍🏼
The general #SaiYingPun area has become a hub for cafés in HK, making it more and more difficult to stand out. Yet @goodgoodgrocery has always sat firmly at the top thanks to a niche of its own👑😍 Its simplistic Japanese decor/image never ceases to draw in crowd after crowd.
Black Sesame Mochi Cake with Tofu Ice Cream🍨($68HKD) A dessert that will surely capture the hearts of HKers. It was overall not too sweet, and the mochi cake’s chewy texture was truly addicting🤤 My friend loved the drizzle of Miso Caramel on the ice cream!
Good Good Rice Set🍱($108HKD) I only realized this was a vegetarian restaurant when I opened the menu!🌱 They used a melange of veggies to add textures and complexity to the dish, cool!
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📍西環西營盤第二街地下2號A舖 Shop A, G/F, 2 Second Street, Sai Ying Pun, Western District

I love Japanase Food! A lotttt....do you? I happen to stumble into a very nice Japanese Restaurant in Bayan Lepas,Penang. Michi Michi Is not the traditional kind of Japanese Restaurant you have in mind, it's the total opposite. So hip and trendy,totally modernised. The interior of the place is very nice so this place is totally instagrammable and they even have a 'Magic Chair' to surprise you 🤭
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Here are some of my personal favourites, the Ramen here is to die for, we had the Seafood Ramen and there was not a little seafood in it but a lot. Check out the prawns 😋 Ramen at Michi Michi originated from Kyushu,Japan where the Pork Bones Broth ( Tonkotsu soup )is cooked typically anywhere from 12-14 hours with fresh ingredients, depending on the recipe and on what is the desired outcome. What you will be happy to know is that there are no MSG + Salt In the broth, what we tasted was naturally flavoured.
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There are set lunch/dinners available too at Michi Michi, like the one we have here was Set C - A drink, macha ice-cream,Kushi, Gyoza, and Potation Salad at RM14.90. The Gyoza was so good, I believe this is because it is handmade so its fresh.
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There are a few snacks which I would personally recommend, the Yam Sticks (RM9.90), the Grill Scallop (RM14.90) and the Tamago Black Sesame (RM8.90) These few is a must try! Die die must try.
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Theres a wide range of beverages available too, we had their latest addition the Yuzu Lycher Fizzy (RM12.90) which was very refreshing since it was so hot that day and we also had the Ice blended premium Matcha (RM15.90) which I finished by myself 😂 I gave the girls a taste of it and that was about it. Lol.
There's coffee Available too, we tried their Matcha Latte and Latte.
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For dessert we had the Michi Waffle which was served with my favourite Mochi. So good.
Here is the list of food we had shared by 5 of us 😋
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1. Seafood ramen -spinach (25.90)
2. Mix tempura (12.90)
3. Vegetables mix grill (14.90)
4. Grill scallop (14.90)
5. Gyoza (11.90)
6. Shishamo (11.90)
7. Yam sticks (9.90)
8. Kappa maki (2.90) / Charsiu maki (3.90)
9. Soft shell crab maki roll (19.90)
10. Set C -kushi, gyoza, potato salad (14.90)
11. Tamago Black Sesame (8.90)
12. Aburi salmon salad (18.90)
13. Unagi Kabayaki Bento (39.90)
14. Pork Katsu Curry Omurice (27.90)
15. Michi Waffle (16.90)
16. Yuzu Lychee Fizzy (12.90)
17. Latte- hot (9.90)
18. Ice blended premium Matcha (15.90)

Check out the E-MENU is Available here
http://online.anyflip.com/fouf/fsvt/mobile/index.html

MICHI MICHI (Waze)
Address: 72-1-10 & ‪11 Arena Curve, Jalan Mahsuri, 11950‬ Bayan Lepas, Penang. (Beside Olive Tree Hotel)

Business Hours:
Monday-Friday:
11 am-3pm and 6 pm-10pm‬
Saturday-Sunday & Public Holidays:
11 am-10pm‬
Contact number:
0111 099 1600
046111600

Craving these right now😋 Would you rather put strawberry, Japanese mandarin or ice-cream in your mochi?
好想食😝 大家鍾意士多啤梨，日本蜜柑定雪糕做大福餡呢呢呢？
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#peachybunnybakes #mochi #japanesemochi #strawberrymochi #wagashi #japanesesweets #dessertrecipes #homemadedessert #diy #diyfood #instasweets #instadesserts #sweetslover #大福 #和菓子 #草莓大福 #糯米糍 #食譜 #甜點 #烘培

I made a large fresh Daifuku filled with frozen "Petit Daifuku" (1kg!) from the Gyomu Supermarket.I used matcha green tea flavored fresh cream, so I never get tired of eating it. This is not a birthday cake, but a birthday Daifuku for someone who loves Japanese sweets! I want to give a big fortune ( Meaning of Daifuku ) and impact.
*Recipe* (for one 17cm diameter bowl)
1.Mix 6g of matcha, 40g of sugar and 40ml of fresh cream in a bowl over hot water.Matcha is less likely to get lumpy once it is sifted.
2.Pour 360ml of fresh cream into a bowl and add the cooled (1).
3.Cool the bottom of the bowl with ice water and whisk until stiff.
4.Spread out the plastic wrap in a 17cm diameter bowl.
5.Layer (3) with the petite daifuku. I used 25 pieces of petite daifuku.
6.Place in the freezer to cool and harden.

7.In a heatproof bowl, mix together 150g of joshinko (rice flour) and 60g of sugar.
8.While mixing, add 165g of lukewarm water, a little at a time, keeping an eye on it. I added a little less than 150g this time.
9.Wrap it softly and heat it in a 600w microwave for 2 minutes and 30 seconds.If any whitish areas remain, mix them briefly and heat while watching the situation.This time, it was additionally heated twice for 30 seconds and 20 seconds.
10.Pound the mixture with a wet pestle until it becomes smooth.
11.When it is cool enough to touch, knead it with wet hands about 50 times.
12.Put the mochi between two sheets of plastic wrap and stretch it out. It was quite difficult.
13.Take (6) out of the bowl and wrap it with (12).
14.It's done. For a while, this Daifuku will be my daily snack.
You can freeze the whole thing, so if you can't eat it all, freeze it and enjoy it.

業務スーパーの冷凍『プチ大福』（なんと1㎏入り）を中にいっぱい詰めた大きな生大福を作りました。生クリームを抹茶味にしたので食べ飽きない味になりました。和菓子好きなあの人の誕生日ケーキならぬ誕生日大福！大きな福とインパクトをプレゼントしたい。
*レシピ*（直径 17㎝のボウル 1個分）
１．抹茶 6g、砂糖 40g、生クリーム 40mlを湯煎しながら混ぜる。抹茶は一度ふるうとダマになりにくいです。
２．ボウルに生クリーム 360mlを入れ、冷ました（1）を入れる。
３．ボウルの底を氷水で冷やしながらかために泡立てる。
４．直径 17㎝のボウルにラップを敷き込む。
５．（3）とプチ大福が層になるように重ねる。プチ大福は25個使いました。
６．冷凍庫で冷やし固める。

７．耐熱ボウルに上新粉 150g、砂糖 60gを入れ混ぜる。
８．混ぜながら、ぬるま湯 165gを少しづつ様子を見ながら加える。今回150g弱加えました。
９．ふんわりラップをして、600wの電子レンジで2分30秒加熱。白っぽいところが残っていたらザッと混ぜ、様子を見ながら加熱をする。今回、30秒・20秒と2回追加加熱しました。
１０．水で濡らしたすりこぎなどの棒で滑らかになるまでつく。
１１．触れるくらいまで冷めたら、水で濡らした手で50回ほどこねる。
１２．ラップに挟んで餅を伸ばす。結構大変でした。
１３．ボウルから取り出した（6）を（12）で包む。
１４．でけた。しばらく3時のおやつは、この大福ですわ。
まるまる冷凍できるので、食べきれない分は冷凍して楽しんでください。

#ジャイアント #大福 #業務スーパー #作り方 #IceCreamDaifuku

みたらし団子 | Mitarashi Dango (Rice Dumplins with Sweet Soy Sauce)

Mitarashi dango is traditional Japanese sweet,.
Mitarashi dango is made of warm soft grilled mochi ball covered in a sweet soy sauce.
たまに食べたくなる「みたらし団子」♡
買って食べるのもいいけど、作って食べるのも楽しくてなごみます。
白玉粉と上新粉をブレンドすると食感がよくなります。
お湯の代わりにお豆腐を加えて作るのも美味しいですよ。
私はしっかり目のみたらしあんが好みづすが、もっととろりとしたほうが好きな方は、気持ち水分を多めに加えて作ってみてください^^

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【Ingredients】6 servings
40g Joshinko (Japanese rice flour)
80g Shiratamako(Japanese rice flour)
90g Hot water

MITARASHI AN(Sweet Soy Sauce):
25g soy sauce
45g cane sugar(or granulated sugar)
*adjust sweetness to your liking
10gmirin
65gwater
10g potato starch(or corn starch)

6 bamboo skewers

①Place the shiratama,Joshinko in a bowl and gradually add the hot water,kneading the dough until it becomes similar in texture to your earlobes.
Make small dango balls (about 7g each)out of the dough.
②Place the dango balls in boiling water for about 5min.
Remove from pot and transfer into ice water.
③ Drain very well.Put Five pieces into a bamboo skewer.
④Heat a frying pan and brush with a little oil and grill on it.(or you can grill on a wired mesh over medium heat until slightly brown)
⑤To make the sweet soy sauce,place the soy sauce,mirin,
sugar,water,and katakuriko in a saucepan.
⑥Cook over low heat,atirring well.
Turn off the heat when atarchy.
⑦Coat the skewerd dango balls with the sauce when ready to eat.
enjoy！
♡Instead of sweet soy sauce, use anko for a topping.
And if you like,try tem with Ice cream too!

【材料】
上新粉 40g
白玉粉 80g
お湯 90g

みたらしあん:
醤油 25g
きび砂糖(or 上白糖) 45g
みりん 10g
水 65g
片栗粉 10g

*竹串

【作り方】6串出来ます!
①白玉粉と上新粉をボウルに入れ、お湯を加えながらよく捏ねる。
耳たぶ位の固さになるように調整する。
生地を30個位に切り分け（各約7g）丸くする。
②鍋にお湯を沸騰させ、5分ほどボイルする。
すぐに氷水に移す。
③よく水切りしてから、竹串に５個ずつ刺す。
④フライパンを熱し、少し焦げ目をつける（またはグリルやトースターで焼き目をつけてもok。直火にさっとあぶってもok。）
⑤タレを作る。鍋にしょうゆ、みりん、砂糖、水、片栗粉を入れてよく混ぜる。
⑥弱火で火を通し、とろみがついたら、1分ほど加熱してきっちり片栗粉に火を通し、火からおろす。
⑦団子にタレを絡めて、お皿に盛り付けて出来上がり!

甘さはお好みで加減してください。

皆さんおはこんばんにちは♪
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