5 Ultraphotogenic Japanese Sweets

sweet rice flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more accessible.

red bean paste

🥗Healthier: chickpea puree

💰Cheaper: canned beans

Chickpea puree is lower in sugar, and canned beans are budget-friendly.

matcha powder

🥗Healthier: green tea powder

💰Cheaper: regular tea

Green tea powder offers similar flavor with less cost.

gelatin

🥗Healthier: agar-agar

💰Cheaper: cornstarch

Agar-agar is plant-based, while cornstarch is less expensive.

Prepare sweet rice flour by mixing with water until a smooth batter forms.

Steam the batter in a bamboo steamer for about 20 minutes until cooked through.

Cool the steamed dough slightly before kneading until smooth and pliable.

Divide the dough into small portions and shape into discs or desired forms.

Fill with red bean paste or fruit for a sweet center.

Roll into balls or shape as preferred, ensuring fillings are sealed inside.

Dust with soy flour or cornstarch to prevent sticking.

For mochi, shape into small rounds and serve with syrup or fruit.

For nerikiri, mix sweet rice dough with matcha powder for color and flavor.

Shape nerikiri into decorative forms using molds or by hand.

Prepare dorayaki by cooking batter on a hot griddle until bubbles form, then flip to cook the other side.

Sandwich red bean paste between two dorayaki pancakes.

Serve assorted Japanese sweets on a platter for presentation.

Cooking Techniques

Spice Level:

Allergens