When I am working on my computer, I tend to snack quite a lot, which is quite bad as it can lead to weight gain, especially since my choices are items like sweets, biscuits and chips.

But I can’t go hungry too right :P

Recently, the Japan Rice and Rice Industry Export Promotion Association (JRE) is organising a one-day event featuring different kinds of rice crackers, also known as rice ‘Okaki’ or ‘Senbei’ in Japanese.

The event featured Japanese rice, and had local chefs create original recipes by fusing Japanese rice with local ingredients in a public cooking demonstration.

The theme of this occasion, “Rice and Shine” is a wordplay of the common phrase “rise and shine”, which was a perfect fit for the aim of the event.

The event shared valuable nutritional information for Singaporeans and sampling of these rice crackers were available too. 

I learnt so much about Japanese Rice Snacks!

Rice snacks is a good example of a healthier snack that is lower in calories (generally between 100-200 kcal per serving), contain adequate amounts of either protein and/or fibre to promote satiety, and preferably also contain vitamins and minerals.

These rice crackers can even be paired with protein foods like tuna, peanut butter or cheese to provide delicious, nutrient dense snack combinations.

There are many different types of Japanese rice crackers that vary in taste, texture, shape and size, with some unique flavours originating from the prectectures in Japan they are made.

Good thing is that, snacks if chosen wisely, can actually help to manage hunger and weight.

So I rather munch on a yummy rice cracker to quell my hunger pangs than to risk bingeing or overeating at the next main meal.

Children, adolescents and active individuals, in between meal snacking can help to meet energy and other nutrient needs for growth, recovery and development that were not adequately covered in the main meals.

If you are watching your calorie intake like me, the rice snacks can be eaten on their own without too much worry as each cracker serving is normally less than 100 kcal.

After sharing so much, its time to enjoy a yummy rice snack recipe. Recipe courtesy of http://eatright.sg

Rice Snack Crab Meat Cake
Serves 8
1 serving = 1 cake

Ingredients
30g soft salad rice cracker
22g sesame rice cracker
2 stalks spring onions
2 stalks chopped Chinese celery
1 nos chopped large egg
1⁄4 cup lightly beaten low-fat yoghurt
1 tbsp lemon juice
1⁄2 tsp garlic powder
120g crabmeat (Drained, flaked and cartilage removed)
150g potato, cooked and mashed
1 tbsp canola/sunflower oil

Instructions
1. In a large bowl, combine mashed potato, sesame rice cracker crumbs, green onions, Chinese celery, egg, yoghurt, lemon juice, garlic powder and fold in crab.
2. Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in soft salad rice cracker crumbs and shape into 1⁄2 inch thick patties.
3. In a large non-stick skillet, heat fat over medium-high heat. Add crab cakes; cook 3-4 minutes on each side or until golden brown. Serve warm with your favourite dipping sauce. Serve 4 pax.

The post Rice and Shine – Japanese rice crackers appeared first on Little Miss Bento.

Did you know that Meiji Run is back this year? Known as the most delicious race :) finishers of the race would receive a delicious treat including Meiji Hamper on top of their medals.

Since the race is happening, I think we can afford a little treat now (and burn the calories later :P) haha.

Sharing the recipe for these cute and delicious Meiji Chocolate Waffle sticks. Crisp and chocolately, just like how I like my waffles.

Try them for a party or when you need a perk me up.

Meiji Chocolate Waffles Recipe (watch recipe video here)

Ingredients

• Meiji Dark Chocolate Bar x 1
• unsalted butter 30g
• medium egg x 1
• sugar 30g
• Meiji milk 100ml
• salad oil 2 Tbsp
• cake flour 100g + baking powder 5g
  Toppings:
• Meiji Hello Panda
• Meiji Fruit Gummy
• Meiji’s Poifull

Method

1. Melt chocolate and butter in a microwave at approx 300W (low heat) for 20 seconds. Alternatively you can also use water bath to melt the chocolate butter mixture.

2. Whisk egg and sugar until thick and fluffy.

3. Add in Meiji milk. Then add in the chocolate butter mixture from step 1.

4. Add in salad oil.

5. Sieve in the flour together with the baking powder. Mix until incorporated.

6. Cook the waffles in the pan for about 2-3minutes on each side.

7. Let it cool slightly, divide into strips.

8. Make a slit in the middle using a small knife. Insert an ice-cream stick.

9. Pipe on freshly whipped cream. Add your favourite toppings like Meiji’s Hello Panda, fruit gummy and Poifull.

Enjoy this cute and delicious Meiji treat!

And dont forget to sign up for the Meiji Run! 

You can pick a more leisurely 5km Fun Run or if you are into competitive race, then the 10km Competitive Cash Back Run will be up your alley.

Race will take place on 20 may 2017 (Saturday) 3pm to 8pm at Sentosa (Palawan Green).

Register has started at http://www.meijirun.sg/race-info/. 

What’s more, at the race, there are also activities including movie screening, Japanese food fair, Lucky Draw and photobooths. Sounds really fun!

And my fellow yoga enthusiasts can join in “Meiji Yoga”, a mass yoga session in which participants will be treated to Meiji Amino Collagen before their yoga session and a Meiji Breakfast, which includes delicious Meiji Bulgaria Yogurt served with fruits and it’s newly launched Meiji Bulgaria Yogurt Drink.

On top of that, participants can even enjoy a short spa massage or manicure at the sponsor’s booth.

Yoga (Amino Collagen Hour) 7:30am – 9:00am

Meiji Breakfast & Spa (Bulgaria Yoghurt Hour) 9:00am – 10:30am

Entitlements

Post proudly brought to you by Meiji.

The post Recipe Post – Kawaii Meiji Chocolate Waffle appeared first on Little Miss Bento.

When life gives you matcha latte, drink tea and bake sweets!

Recently I received a pack of HARADA Premium MatchaLatte. 

Available exclusively at FairPrice outlets since August 2016, 100% Japanese product uses premium tea leaves from Shizuoka prefecture, well known for the tea plantations and is the largest tea producer in the whole of Japan. 

Packed in 25g sachets, HARADA Premium Matcha Latte is easy to use and prepared. Just add 180m of boiling water to 1 sachet of matcha latte powder, mix well and it’s done. 

Aside from enjoying the matcha latte drink, you can also prepare these cute teddy choux puffs. 

Buttery choux with matcha latte custard cream and azukibeans sandwich in between. Delicious and great for lovers of a delicate matcha snacks.

Recipe – teddy bear matcha choux puffs

Ingredients (for pate a choux)

• (A)

• 50g milk

• 50g water

• 1.5g salt

• 1.5g sugar

• 45g unsalted butter

• (B)

• 30g cake flour

• 35g bread flour

• (C) 

• 110-120g egg (approx. 2.5 eggs)

Ingredients (for matcha latte custard)

• 200ml milk

• 1.5 sachets of HARADA Premium Matcha Latte (approx38g)

• 20g corn starch

• 2 egg yolks

• 1.5g sugar

• 10g unsalted butter

Other ingredients

• Azuki beans

• Chocolate chips (for teddy’s ears)

• Melted chocolate/choco pen (for teddy’s eyes and nose)

Method – Making Pate a Choux (choux pastry)

Preheat oven to 220C.

1. Combine (A) in a pot and bring to full boil and until butter has melted. Turn off the heat. 

2. Add in sieved bread and cake flour (B). Mix quickly until no lumps of flour is seen and the mixture pulls away from sides. 

3. Return the pot back to heat (low heat) and keep mixing using spatula for about 30sec or until a thin film forms on the bottom of pan.

4. Transfer to a bowl, pour the egg mixture in 2-3parts, whisk and mixing quickly in between. The texture should even and smooth, and a soft peak can be formed when batter is touched. 

5. Transfer into pastry bag with plain tip. Pipe in rounds, brush with remaining egg mixture.

6. Bake at 180C (4^th rack) for 30mins and 170 for another 5-10mins until nice browned. 

Method – Making matcha latte custard 

1. Whisk egg yolk until it changes to pale yellow. Add in corn flour and whisk well.

2. Add milk and sugar in a pot and bring to full boil. 

3. Add in HARADA Premium Matcha Latte and mix well. 

4. Pour in the matcha latte mixture into the egg mixture and whisk quickly well. Transfer back into the pot and cook until low heat, whisking throughout, until the custard is creamy.

5. Turn off the heat. Add in 10g of unsalted butter and whisk well. 

6. Transfer onto tray. Cover with cling wrap and cool down quickly with some ice packs and in the fridge.

Method – Assembling the choux puffs

1. Transfer custard into a pastry bag.

2. Halve the choux puffs. Pipe in the matcha latte custard, spoon 3-4 azuki beans and topped with more matcha latte custard. Close the top layer of choux.

3. Melt the edge of the chocolate chips and assemble as teddy bears’ ears. Add melted chocolate for teddy’s eyes and nose.

4. Chill before serving. 

HARADA Premium Matcha Latte available at all FairPrice outlets.

Grab them today!

The post HARADA Premium Matcha Latte appeared first on Little Miss Bento.

Happy that I finally got this recipe post for baked cream cheese tart up on my blog.

Ever since the Hokkaido’s BAKE cheese tart hit Singapore shores earlier this year, everyone has gone crazy for their yummy tarts. I personally love them too, but since I usually prefer to buy & eat them when I am back in Japan (read: no queue).

I guess the other alternative is to try baking some myself too. :) So I started baking these tarts about 2 months back.

Since then I made a few rounds of these baked cream cheese both plain and also with character designs.

The recipe was adapated from Michelin Guide Sg.

This time i decided to make them into Winnie the Pooh bear designs, and with little bumblebees too!

Aren’t they cute?

It is recommended that you use Hokkaido cream cheese for an authentic taste.

Hokkaido cream cheese also gives a more delicate and softer texture to that delicious cream cheese filling.

However, you can use the regular cream cheese that you can get from your supermarket most convenient for you.

Have fun baking these Winnie the Pooh Baked Cream Cheese Tart!

Tart Crust

150g cake flour

75g unsalted butter (cut into small cubes)

30g icing sugar

1 egg yolk

1 tsp milk

0.5 tsp vanilla bean paste

Cream Cheese Filling

200g Hokkaido Cream Cheese (or other cream cheese brand you use)

20g Parmesan cheese

30g unsalted butter

1/4 tsp salt

100ml milk

1/2 vanilla bean pod OR 0.5 tsp vanilla bean paste

30g icing sugar

8g corn starch

1 medium size egg

1 1/3 Tbsp lemon juice

For egg wash

1 egg yolk +a few drops of water

METHOD

Prepare Tart Crust Part I

this recipes makes about 9-11 tarts (this depends on whether you are making designs or just plain). In this case, for Winnie the Pooh, I made 9 tarts and use the remainign dough to create the ears and bumblee details etc.

Add the ingredients in a bowl.

Use a scrapper, dice up the mixture quickly until they resemble crumbs.

Transfer onto the worktop, press and knead until they come together.

Tip: Stop once they come together, do not knead too long as the butter will melt a lot and you will get an oily mess.

Spread into a round disc of about 1 inch thick. Wrap with cling wrap and set in the chiller for about 45mins to 1hour.

In the meantime, move on to prepare the cream cheese filling. 

Cream Cheese Filling 

Using electric mixer, beat the egg until thick and fluffy.

Place the cream cheese, Parmesan cheese, milk, butter, salt in a bowl. If you are using vanilla bean pod, cut open, scrap the beans and add into the mixture. If not just add the vanilla bean paste directly here.

Heat the mixture over water bath until all the butter and cheeses melt into an even creamy texture.

Remove from heat. Sieve in the corn starch and icing sugar. Using a hand whisk, whisk to achieve an even mixture with no visible clumps.

Then add in the egg and using hand whisk, whisk quickly to achieve an even mixture.

Place the bowl back into the water bath and turn back on the heat. Keep mixing.whisking until the mixture thickens and you can a smooth, slightly glossy, custard-like texture.

Remove from heat.

Add in the lemon juice, whisk to achieve an even mixture.

Transfer the cream cheese custard filling into piping bag and set in the chiller. 

Tart Crust Part II

Remove the tart crust dough from chiller.

Butter your tart tins. Preheat oven to 180c.

Roll out to about 3mm thickness. using a bowl or round cutter, cut the dough and transfer into your tart tins. Using your thumbs, gently press the sides and trim/cut the excess edges using scrapper.

Use a fork, prick the base. This is to prevent the tart crust from rising when blind baking the crust.

Repeat for all tart tins.

Using the excess dough, cut out small round circles for Pooh’s ears, as well as the oval and halved heart shape for bee and its wings. 

Baking 

Bake the tart tins at 180C (with fan on) for about 8mins. In between at around 6mins mark, you may need to remove the smaller pieces of Pooh’s ears and bee shapes.

Remove from oven. Let it cool slightly. Remove the crust from tart tins.

Pipe in the cream cheese filling. Brush gently a layer of egg yolk wash.

Bake at 250C for 8mins or until the edge is nicely brown and top starts to brown just a little.

Remove from oven.

Decoration, Final Assembly

Make two slits at the top left and right corner of the tarts, slide in the round cookies for Pooh’s ears.

Pipe melted chocolate for eyes/nose of Pooh bear as well as the details of the bee. I stuck the bee on the tarts using some melted chocolate behind. 

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post [Recipe] Pooh Bear – Baked Cream Cheese Tarts appeared first on Little Miss Bento.

Gude~tama~tama…. Gude~tama~tama… Gude Gude Gudetama~~~

Made Illustration Deco Toast again. And its Gudetama~~Gudetama design works perfectly with toast right?

I refined my recipe from before and this time it is more yummy, more buttery and I think easier too!

Recipe for Illustration Deco Toast

Basic batter is sufficient to make at least 8 portions of coloured batter.

• (A)
• 50g melted unsalted butter
• 50g caster sugar
• 50g beaten egg (about 1 medium size egg)
• 60g sifted cake flour
• (B)
• *icing colours (brown, orange, peach, yellow)
• 0.5 tsp black cocoa powder

Note: recommend to use thicker bread slices for this recipe

1. Prepare the basic batter by mixing. Add butter in bowl, add in sugar and mix well. Heat in microwave at 500W for about 15seconds (this is to melt the sugar). Mix well again.
2. Then add in beaten egg, hand whisk to mix well. Followed by the sifted flour.
3. Whisk to achieve an even batter.
4. Divide them into portions. (8 tsp for yellow batter, 4 tsp for black batter, 2 tsp for brown/orange batter, 1 tsp for dark peach and 1 tsp for light peach batter, and the rest original batter for white colour)
5. Then prepare the coloured batters by adding in icing colours, and black cocoa powder (o.5tsp) etc.
6. Transfer the batter into small piping bags
7. Pipe the designs on the bread slices. I start with the main colours first and end with the outlines.
8. Toast for 4-5mins in a toaster, or using oven at 250C for 5mins.
9. The gudetama illustration deco toast is completed!

The batter creates a soft cookie like layer on the bread, mildly sweet and delicious. If you like, you can also add other spreads when you eat your toast.

Have a awesome Friday! TGIF~~~Hope you will try making this Gudetama Illustration Deco Toast this weekend.

You can also color the batter as you require for other designs you fancy.

The post Gudetama Illustration Deco Toast appeared first on Little Miss Bento.

Sorry for the long hiatus, been so busy with my new cookb0ok and so many projects lately, Havent had the chance to update my blog, but my instagram (@littlemissbento) is still very much active!

Here is the recipe for Brown Cony Pull apart bread which I promised.

Very yummy fluffy bread buns, please do try making them.

Brown Cony pull apart bread recipe

Ingredients:

(A)

• 80g bread flour
• 1.5 tbsp caster sugar
• 1 tbsp condensed milk
• 1 tsp yeast
• 85cc water

(B)

• 80g bread flour
• 0.5 tsp salt
• 18g unsalted butter

(C)

• 1 tsp cocoa powder

(D) decoration:

• edible food pens (black, peach and red colors)

Method

1.  In a bowl, add in instant dry yeast and water. Using a wooden spatula or hands, mix to dissolve the yeast. Then add in the remaining ingredients for (A) including flour, sugar and condensed milk. Then mix vigorously for a few minutes with a wooden spatula to activate the yeast.
2. Add in (B) into the mixture. Mix with spatula. Then using a Scraper, transfer all the dough onto the worktop. (remember to scrap clean the sides of the bowl too)
3. On the worktop, knead and stretch the dough until about 80% stage. *ie the dough is no longer sticky to the hands, stretchy but not smooth yet.
4. Measure and halve the dough portion. To one halve, continue kneading until smooth and window plane stage.
5. To the other half, add cocoa powder and knead to incorporate the cocoa powder until the dough is evenly colored brown and is smooth and at window plane stage.
6. Reshape the plain-dough and chocolate-dough into balls, place them in bowls, cover with cling wrap and let it rest for first fermentation at warm location. It will take about 30mins.
7. Preheat oven to 170C. Line baking tray with parchment paper.
8. After first fermentation, remove dough from ball. Punch gently to de-gas the plain-dough and chocolate-dough.
9. Divide them into 3 portions each. Then shape into the desired shapes for Brown bear’s head, body, arms, legs; and Cony’s head, body, arms, ears, legs. If you have extra plain dough like me :D you can add some pink coloring to color the dough pink and shape into little hearts to add to the bread.
10. Place the Brown and Cony parts next to each other in pairs, this way when they bake, they will come together as pull apart bread buns.
11. Bake at 170 for 15-18mins. Cover the breads gently with a large sheet of aluminum sheet to prevent over browning at around 9-10mins mark.
12. Remove breads from oven. Let it cool on a wire rack.
13. Add the details for the eyes, nose, mouth and kiss marks using the edible food pens.

The post Recipe: Brown Cony Pull apart Bread appeared first on Little Miss Bento.

Sakura Mizu shingen mochi recipe. This delicate sweet is perfect for spring~plus it is sakura season now in Japan.

I love ohanami~ no matters how many times I go cherry blossoms viewing, I never get tired of it. Its really spectacular when the entire tree is filled with the pink/white flowers.

• 250ml water
• 20g fine sugar
• 8g Japanese agar powder
• 8-10 pickled Sakura flowers*

Tools:

• Pot
• Small whisk
• Jelly mold
• toothpicks/wood skewers

1. Soak the pickled sakura flowers to remove the salt. Pat dry with kitchen paper napkins. Place the flowers in the molds.
2. Add agar powder and sugar in a small pot
3. Pour in the water in 2-3 parts and whisk gently until there are no clumps of sugar or agar powder
4. Bring to boil and simmer for 2-3mins. All this time, gently mixing. Tip: do not whisk too hard at this point as it may introduce too much bubbles into the mixture.
5. Remove from heat and pour into round molds.The heat from the agar mixture will open up the flower petals.
6. Using the toothpicks or wooden skewers, you can gently adjust the position of the flowers to center them or spread open the petals if necessary.
7. Chill for 3 hours.
8. Remove the water mochi from the jelly mold and serve with kuromitsu (brown sugar syrup) and kinako (roast soybean powder). Tip: To remove the water mochi, I use a toothpick, wet it slightly and gently glide it around the sides before gently removing them.
9. Note that these water mochi could melt after some 30-45mins at room temperature, so best to serve them fresh or keep chilled until required. 

I hope you enjoy this pretty Sakura Mizu Shingen Mochi as much as I did!

Have fun in the kitchen!

For pickled sakura flowers, these are the type I used. Usually I get them in Japan.. but these might not be easily available outside of Japan.

Alternatively, you can try to get these sakura tea and use the whole flowers in the tea packets.

The post [Recipe] Sakura Mizu shingen mochi appeared first on Little Miss Bento.

Since it is Valentines Day today, I prepared something special for you.

If you follow my Instagram, you will know that I have been cooking while resting at home this period.

Today I baked some really cute Bunny & Bear Pull Apart bread.

I have been very inspired by the recent trend in Japan, to make pull apart breads and have baked quite a number since last year. One person whom I admire a lot is @umi0407, Umi san makes super cute pull apart breads and has been a great inspiration.

I hope you like this recipe for the Bunny & Bear Pull Apart Bread. the portion as been sized down quite a bit as this time I didn’t want to bake a huge quantity and wanted it more petit. There were also no filling inside the bread, please feel free to adapt the recipe to suit your preference.

Bunny & Bear Pull Apart Bread

• 110g bread flour (divided into 55g and 55g)
• 3 tsp sugar
• 2/3 tsp instant dry yeast
• 75ml warm milk (warm to about 35-39C)
• 6g unsalted butter
• 1/4 tsp salt
• 0.5 tsp cocoa powder
• pink food colouring

For deco

• edible food marker pen
• deep fried thin pasta sticks

1.  In a bowl add in 55g bread flour, sugar, instant dry yeast and pour in warm milk. Use a wooden spatula and mix quickly and vigorously to activate the yeast. Tip: You will observe tiny bubbles popping in the mixture – this is a sign that the yeast has been activated.

2. Add in the remaining bread flour of 55g, butter and salt. Mix until almost all the dough comes clean off the sides of the bowl.

3. Using the scrapper, transfer the dough on top your worktop and scrap any remaining dough/flour off the sides of the bowl too.

4. Using the lower part of your palm, knead the dough until about 80%. 80% stage is when the dough is no longer sticky and fairly elastic but the surface is not totally smooth yet.

5. Divide the dough about 95g and 110g. Continue kneading the larger dough until smooth, shape into a bowl and transfer into a bowl. Cover with cling wrap and let it ferment for about 40mins or until increases in size to 1.5 to 2 times.

6. To the remaining smaller dough. Add in sieved cocoa powder and knead until the cocoa is evenly incorporated into the dough to colour it light brown. Similarly, shape into a bowl and transfer into a bowl. Cover with cling wrap and let it ferment for about 40mins or until increases in size to 1.5 to 2 times.

7. During the fermentation, grease the chiffon tin with butter. Set aside.

8. After 1st fermentation has completed, do the finger test to check the fermentation. if all is okay, degas the dough and using a digital weighing scale, measure the parts of Bunny and Bear:

White dough (bunny) *approx

Makes 3 sets

• Head 13-14g
• Body 16g
• Arms/legs 1g
• Ears 1.5-2g
• Important!! The ears for bunny were baked separately on a baking sheet. I later on assemble the ears using deep fried pasta sticks
• Important!! You will have some extra white dough left, please set aside for Step 10.

Brown dough (bear) *approx

Makes 3 sets

• Head 13-14g
• Body 16g
• Arms/Legs/ears 1g

9. Arrange the dough on the chiffon tin base. Use a toothpick to gently poke the edges of the smaller parts (e.g. ears, arms, legs). This helps to prevent them from falling off later during the baking process.

10. To the remaining white dough, add a little pink icing colour and knead until evenly coloured. Divide into 3 parts and shape into mini heart shapes. Assemble on the bears.

11. Cover and let it rest for final fermentation. It should take 25-30mins.

12. Preheat oven to 180C. Lower the heat to 140C and bake the bunny ears for about 7mins.  Bake the pull apart bread at 140C for 22 mins.

13. Using deep fried thin pasta sticks (I use angel hair pasta), attach the bunny ears on to the bunnies. Using food maker pens, complete the Bunny & Bear Pull Apart Bread by drawing on the eyes and mouth.

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post [Recipe post] Bunny and Bear Pull Apart Bread appeared first on Little Miss Bento.

Homemade Totoro Black Sesame Tarts! 

So excited to be putting up this delicious tart recipe on my blog. It has been sometime since I made tart, if you have been following my blog, you know that I love making Japanese fruit tarts.

This time a little different, but still very Japanese by using black sesame paste for the tart. Its very yummy  and also a great way to naturally colour the bake.

The result is a delicious combination of that soft silky pudding like filling with a nice sturdy crisp tart shell.

I never claim credit when its not due, so just so you know, the Totoro tart idea was first made popular by a YouTuber (Kawaii Sweet World). Although that version looks quite different from mine.

These tarts were were made using my own recipe version of Totoro tarts! I even added some Susuwatari dust bunnies made from Oreo cookies for fun. haha.

What is different? I like making own tart base and instead of whipped cream, I used snow sugar for the white decoration. My tart filling is also very low in sugar, made mainly from milk and pure black sesame paste with just a little sugar.

I believe you will love eating, making these kawaii Totoro Tarts as much as I enjoyed baking them too. 

Recipe for Totoro Tarts (black sesame)

*makes about 5 x 8cm tarts (the tart rings I used were 8.5cm/3.5inches wide)

Tart Crust

• 110 cake flour
• 1 egg yolk
• 60g unsalted butter
• 50g icing sugar
• 30g ground almonds
• vanilla beans paste (optional)

Tart Filling

• 200ml milk
• 35g black sesame paste (fine)
• 10g sugar
• 5g gelatin + 2tbsp water

Decoration

• snow sugar
• chocolate fudge
• sweet red bean

Method (Making Tart Crust)

1. Add all the ingredients in a large bowl, then using scrapper, quickly dice and mix the ingredients. They will resemble a crumb like texture.
2. Transfer on top worktop and using the palm of your hands, spread the mixture and the dough will soften and come together. I probably only need to do this twice as the heat from your hands will melt the butter in the mixture.
3. Alterntively – for step 1 and 2. You can simply use a mixer with dough hook till the mixture almost comes off clean from the bowl. Just knead a little and it will come together.
4. Divide them into 4 portions, wrap in cling wrap and set in the chiller for about 30mins.
5. Butter and Flour your tart rings.
6. From step 4, spread some cake flour onto your work top. Roll out the tart dough to about 2-3mm thick. Transfer onto the tart ring, bend your index finger and gently press the pastry dough to fit the ring. Remove the excess pastry dough (keep).  Tip: Don’t worry if it breaks or there are gaps, just use the leftover crumbs, press and fill it in.
7. Repeat for the remaining 4 tart rings. The leftover pastry dough, should allow you to make the 5th tart.
8. Then using the leftover pastry dough, roll out to about 3mm thick. Cut small teardrop shapes for Totoro’s ears. You will need at least 5 pairs.
9. Use your fork and make little holes at the bottom of the tart base, this is to prevent it from rising during baking process.
10. Preheat your oven to 180C (while waiting, set the tray with the tart rings in the chiller before baking)
11. Place a sheet of baking paper on the tart pastry dough and fill in with pie weights. Bake your tart crust at 180 C for 20mins. Remove the baking paper and pie weights. And remove the small pieces of Totoro ears, which should have nicely browned by now. Continue to bake the tart crusts for another 10mins until browned.

Method (Making Tart Filling)

1. In a pot, add in milk and sugar.
2. In a heat resistant bowl, measure and add in the black sesame paste.
3. In a heat resistant small bowl, add water and add gelatin powder on the water. Heat in the microwave at 500W for 15-20 sec until gelatin dissolves.
4. Heat the pot from step 1 until the milk boils and sugar melts.
5. Pour half into the bowl of black sesame paste. Using a small whisk, mix well and remove any black sesame paste clumps. Then transfer everything back into the pot and mix well.
6. Add in the gelatin to step 5. Mix well.
7. Pour into the tart shells. Set in the chiller for at least 3 hours (or overnight).
8. Once the black sesame filling has set, you can work on the decorations.

Method (Decoration for Totoro Tart)

1. Prepare a stencil and dust snow sugar on top for Totoro’s tummy and eyes.
2. Then using chocolate fudge. Pipe the eyes and whiskers for Totoro.
3. Add in a halved sweetened red bean for Totoro’s nose.
4. Using the blunt side of the skewer, create the marks on Totoro’s tummy.
5. Then use a little chocolate fudge to hold the baked Totoro ears, arrange them on top to complete the Totoro tarts.

These Totoro black sesame tarts will sure delight at gatherings, parties and even just a nice surprise for your loved ones.

Have a awesome February and thank you so much for always supporting my blog.

Follow my bento creations, food art and food styling journey on my Facebook my page here or my Instagram here.

More info on my bento cookbook titled ‘Kawaii Bento’  here and my 2nd cookbook titled ‘Kawaii Deco Sushi’ out now in stores here!

キャラ弁ランキング – ブログのランキングに参加中。よろしければクリックしてくださいね♪　ありがとう

Please also support my blog ranking! Please just click the button below as the clicks will go towards the ranking! Thank you so much

↓　↓　↓　↓　↓　↓　↓  ↓  ↓

 

The post [Recipe] Totoro Black Sesame Tarts appeared first on Little Miss Bento.

Being a Cantonese, I am naturally quite a huge fan of XO sauce. Though slightly pricier than other sauces, each mouthful of that dried scallops, dried shrimps with chilli and fragrant spices is the reason why I find them a must have for my kitchen.

So happy that Lee Kum Kee has launched in Singapore, (outside Hong Kong) as the current only overseas market that offers their XO Seafood Sauce product.

And this Chinese New Year, Lee Kum Kee is inviting their customers to relish the unforgettable taste of reunion, revisit the erstwhile memories with your loved ones by whipping up a feast using their authentic Chinese sauces such as the Premium Brand Oyster Sauce, Premium Light Soya Sauce, XO Seafood Sauce and MOS Honey Chicken & Cod Fillet sauces.

I was presented with their media kit with all these authentic Chinese sauces (you all know how hard it is to get mother’s approval for food – she approves!)  and together with my mum, we whipped up a homely festive dinner.

Hope that this cute Monkey meal will inspire you to cook up a feast of Chinese home cooked reunion meal this Lunar New Year. Remember it does not have to be complicated to be delicious, check out my recipes below and you will see!

Plus, you also stand a chance to win great weekly prizes/cash angpow via Lee Kum Kee’s CNY campaign too. 

• 2 tsp Lee Kum Kee Premium Light Soya Sauce
• 500ml Dashi stock
• 2 tsp Mirin
• 1 tsp Sake
• 1 tsp raw cane sugar

Method

1. To make dashi stock. You can boil kombu seaweed and bonito flakes in water like I did, strain for that golden stock. Or get instant dashi stock/powder granules to use.
2. In a pot, add in the dashi stock and bring to boil. Then add in LKK Premium Light Soya Sauce, mirin, sake and cane sugar. Mix well and boil until all sugar is melted. Then add in your favourite oden ingredients and simmer before serving. Note that if you have daikon (white radish), you should add the radish in to cook first so that it is nice and soften before adding the other ingredients like the fish cakes and konnyaku jelly.
3. The monkey character is made from round fish cake, slices of the bamboo fish cake (for ears) and cheese with seaweed for the face.

• 1 tbsp Lee Kum Kee Premium Brand Oyster Sauce
• 1 tsp Lee Kum Kee Premium Light Soya Sauce
• 1/2 pack of french beans (washed and cut diagonally lengthwise)
• 1 cup of mushrooms
• 1 fish cake (I used the ones leftover from making the monkey in oden recipe above)
• minced garlic
• vegetable oil for frying

1. In a pan, heat up some oil and add in the minced garlic. Fry till garlic starts to brown and the aroma is released, add in the mushrooms and stir fry for about half a minute. Then add in the french beans/fishcake. *if its too dry, you can add in about 1 tbsp water.
2. Add in 1 tbsp of Lee Kum Kee Premium Brand Oyster Sauce, and 1 tsp soy sauce stir fry for about a min until the french beans are cooked.

• (as desired) Lee Kum Kee Seafood XO Sauce [New Product]
• 0.5 packet Lee Kum Kee Fried Cod Fish Sauce
• 2 salmon fillets
• chinese parsley

1. Clean and remove bones (if any) from salmon fillet. Preheat oven to 180C.
2. Place them in the middle of the parchment paper.
3. Bring the sides the parchment paper up to form a baking paper packet. Pour in half packet of Lee Kum Kee Fried Cod Fish Sauce, then wrap the parchment paper packet up.
4. Bake for 15 mins or until the fish is cooked but the insides are still a little pink.
5. *be careful when you open the parchment paper packet as the steam will rise and it could be hot.
6. Serve with amazing Seafood XO sauce and parsley as desired.

The post Lee Kum Kee’s New XO Seafood sauce appeared first on Little Miss Bento.