Rilakkuma Xmas Stocking Bento~

I still have so many ideas for Xmas Bento this year, hopefully I can make most of them before Christmas Day.

Today its Rilakkuma’s turn to be in a festive mood. I made Rilakkuma popping out of a Xmas stocking and Korilakkuma as a Reindeer and Kiiroitori too.

Did you know that there are actual plushie toys where Rilakkuma is really popping out of Xmas stocking, and in others coming out of Chimney and even dressed up as a Christmas tree or reindeer. Haha.

Japanese are always the best in being creative and kawaii.

I hope you like this Rilakkuma Xmas Stocking idea! You can also make other characters that you prefer.

To make Rilakkuma, you will need to mix the Japanese rice with some teriyaki sauce or soy sauce. I recommend the former as it is less salty.

Then shape the parts using cling, just like the technique I share in my Kawaii Bento cookbook.

The Xmas stocking is actually made from mince meat patty wrapped with imitation crabstick and decorate with some rice a Xmas bento pick.

Korilakkuma Reindeer is actually a small sausage with cheese and sushi seaweed. I forgot the red nose :P

Kiiroitori is super easy, just a hard boiled quail egg dyed yellow with details added using sushi seaweed and orange egg sheet (you can use carrot instead too).

I also prepared a simple sauteed broccoli dish and added a star shape nugget and some mixed vegetables for festive colours!

Packed this bento in my new cafe theme bento box from LOFT Japan.

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

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Rilakkuma Ice-Cream Foodart!

Sorry that I have not been making much bento, but definitely still sharing some of these kawaii foodart creations that would give you ideas for a creative meal or to incorporate into your bento.

The weather has cooled down over the past couple of days, but it doesn’t hurt to enjoy some ‘rice-cream’ haha.

If you remember, I have made a ‘ice-cream’ bento (see post) and also a Winnie the Pooh ‘ice-cream’ foodart (see post) before.

Here is Rilakkuma version!

Partly because I woke up later today (needed to catch on some Zzz), so wanted something easy to make.

Do you like Rilakkuma? Then this could be a fun foodart for you to make.

Plus these Rilakkuma ice-cream will never melt too. :P

Rilakkuma and Korilakkuma ice cream:

• rice + teriyaki sauce (Rilakkuma’s head)
• rice (Korilakkuma’s head)
• rice + teriyaki sauce + egg sheet (Rilakkuma’s ears)
• seaweed + egg sheet (Rilakkuma and Korilakkuma’s snout and nose)
• seaweed (Rilakkuma and Korilakkuma’s eyes)
• rice + teriyaki sauce + bonito flakes + seaweed  (ice cream cone)

Kiiroitori ice-cream

• rice + egg soboro (Kiiroitori)
• carrot + seaweed (Kiiroitori’s nose)
• seaweed (Kiiroitori’s eyes)

This is such a fun foodart to make. I hope you like them.

The side dishes included some sauteed pork shabu slices, lettuce, broccoli and Hokkaido cherry tomatoes (so super sweet).

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

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Rilakkuma okonomiyaki breakfast bento!

Snoozed my alarm twice this morning (haha) so decided to whip up something quick for breakfast.

How about some homemade cute okonomiyaki?

Okonomiyaki is a popular Japanese savory pancake. Okonomi is translated as ‘as you like it’, and Yaki means grilled or fried, so the pancakes can be ordered with different toppings and ingredients as you preferred.

Although popular in the Kansai region, okonomiyaki is also consumed all around Japan. The style however varies between regions.

Today my Rilakkuma okonomiyaki is more of the Osaka Kansai style.

Made from a batter of flour, egg, dashi, shredded cabbage, sakura ebi; and grilled on both sides on a pan.

Served with Okonomiyaki sauce, katsuobushi (bonito flakes) and mayonnaise.

Oh so yummy! Even when it is cooled, it still tasted so good. 

Of course I needed more than a usual okonomiyaki, it had to be kawaii too.

Made the Okonomiyaki into Rilakkuma paired with some vegetable, Rilakkuma kamaboko (fish cakes) and miso soup.

To create Rilakkuma, I added eyes, nose, ears made from egg sheet and seaweed.

Also so loving these Rilakkuma/Korilakkuma/Kiiroitori kamaboko fishcakes, my first time seeing these designs.

Hope this Rilakkuma Okonomiyaki will also inspire you to make your own cute savoury pancakes!

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

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Decided to make myself more cute breakfast! Today it is Rilakkuma is swimming on floats :P haha

I love my recipe for these Rilakkuma honey cakes, so soft and yummy!

Plus the sweetness is just nice too.

You might have seen my Rilakkuma cakes recipe earlier on? See post here.

This is a variation of that recipe, so that you can create the various colours and designs.

Recipe for Rilakkuma Honey Cakes (Rilakkuma swimming on floats)

(1 serving each of the donut mold and Rilakkuma mold)

• 150g Morinaga hotcake mix
• 100ml milk
• 75ml whipping cream
• 1 tbsp melted butter
• 2 tbsp honey
• 1 medium egg
• 3-4 drops vanilla essence (optional)

PART 2 Method (swimming float)

1. Butter the silicon donut mold.
2. In a large mixing bowl, mix the ingredients together till incorporated and you have an even batter.
3. Scoop 3tbsp of batter into a separate small bowl. Add in 1.5tsp plain flour and some pink icing colour. Transfer into a small piping bag.
4. Pipe the pink strips for the ‘swimming float’ on the base of the donut mold (5 nos).
5. Bake at 180C for about 2-3mins.
6. Spoon in the batter into the donut mold till 80% full
7. Bake at 180C for 13-15mins.

Tip: Always allow the cakes to cool down in the mold before flipping it over to remove the cakes. If you try to remove the cakes while still very warm, the cakes will crack.

Part 2 Method (Rilakkuma)

1. Butter the silicon Rilakkuma mold
2. Using the remaining batter from PART 1, scoop the batter into the Korilakkuma mold until about 80% full.
3. Scoop out about 2.5 tbsp of batter into separate small bowl. Add in pinch of plain flour and some yellow icing colour. Mix well and transfer the batter into the Kiiroitori mold until about 80% full.
4. To the remaining batter, Add in pinch of plain flour and some brown  icing colour. Mix well and transfer the batter into the two Rilakkuma mold until about 80% full.
5. Bake at 180C for about 18 mins.

Note:  The areas near the bear’s ears are quite delicate, be gentle when removing from mold. 

Morinaga Hotcake Mix

Donut Silicon Mold

Rilakkuma Mold from San X

The weather is so super warm these days, makes me wish I can swim.

Just frolicking in cooling waters, and drinking a glass of refreshing lemonade :D

Maybe because I cannot swim, I always think of swimming floats and felt that it will be really cute for the Rilakkuma, Korilakkuma and Kiiroitori characters to be on the swimming floats.

I hope you like this Rilakkuma cakes recipe as much as I enjoyed making and eating them.

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

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Rilakkuma Omurice with Curry Foodart~

Deco Curry is one of the foodart creations that I fall back on whenever I am tired and want to make something fairly quick.

This time round, I not only made Deco Curry, I made Omurice with curry! Oh so yummy!

And all 3 characters are featured, Rilakkuma, Korilakkuma and Kiiroitori.

To make them, I simply shape the rice to form Rilakkuma and Korilakkuma. Kiiroitori is made from quail egg.

Prepare a yummy fluffy omelette and serve them with Japanese curry!

This Rilakkuma Omurice with curry is not only cute but also very yummy.

Rilakkuma

• cooked Japanese rice + teriyaki sauce + ketchup (head, body, arms)
• seaweed (eyes)
• egg sheet (inner ears)
• egg white + seaweed (nose)

Korilakkuma

• cooked Japanese rice (head, body, arms)
• seaweed (eyes)
• egg white + seaweed (nose)
• picnic ham (inner ears, button)

Kiiroitori

• hard boiled quail egg dyed with some curry sauce (body)
• carrot + seaweed (nose)
• seaweed (features)

Omelette for Omurice

• 2 large eggs
• approx 1 tsp butter

Method

• Whisk the eggs in a bowl.
• Heat the butter in the pan on medium heat until melted and pan base is coated with butter.
• Pour the eggs into the pan and using chopsticks, quickly scrambled the eggs until about 40% cooked. Let it cook for about 10 more seconds, until you are able to flip the sides inwards (while the inside is still runny).
• Serve up on plate.

If you search YouTube there are lots of Japanese who film the making of Omelette for Omurice that you can also refer to . :)

Please do try making this Rilakkuma Omurice with curry too! Very yummy!

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

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Rilakkuma Honey Cakes!

Very happy that I found the latest Rilakkuma silicon baking mold at Seimon-Cho store. I first spotted it when browsing San X Japanese site and was comtemplating whether to buy it.

When I saw it here, I bought it immediately :D haha.

Such an easy way to make cute Rilakkuma cakes.

Today’s is my birthday!! haha

So I decided to make myself some cute Rilakkuma honey cakes and share them with my colleagues.

I did not want to make something too complicated so that I have more time to do my make up and look pretty :P haha, so this new Rilakkuma silicon mold was really a time saver.

Recipe for Rilakkuma Honey Cakes

(3 servings of the mold, 12 pieces in total)

• 150g Morinaga hotcake mix
• 100ml milk
• 75ml whipping cream
• 1 tbsp melted butter
• 2 tbsp honey
• 1 medium egg
• 3-4 drops vanilla essence (optional)

Method

1. Butter the silicon mold
2. In a large mixing bowl, mix the ingredients together till incorporated and you have an even batter.
3. Scoop the batter into the mold till about 80% full
4. Bake at 180C for about 18mins.

Tip: Do not attempt to remove the cakes from the mold immediately after baking as the cakes might crack. Let the cakes cool down in the mold till it can be handled directly and remove by gently flipping the mold over. The areas near the bear’s ears are quite delicate, be gentle!

To add the details for Rilakkuma, Korilakkuma and Kiiroitori, I used chocolate pens to pipe the designs.

Yellow ears for Rilakkuma, Pink ears for Korilakkuma, white chocolate for their tummy and chocolate for all the other features.

Don’t have this Rilakkuma mold? The recipe can be used for other cute shape silicon molds too.

Enjoy baking!

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

More information about my bento cookbook titled ‘Kawaii Bento’  here. My second cookbook titled ‘Kawaii Deco Sushi’ will be out in July 2015! 

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Rilakkuma Pancakes for Friday! TGIF~~

Rilakkuma remains popular and is also a great character for bento/foodart as the design is not very complicated.

Since I needed breakfast today, I made myself these Rilakkuma Pancakes.

Which design do you prefer more? Just the head of Rilakkuma or the whole Rilakkuma (lying down)?

I like both of them.

One reason why I wanted to make Rilakkuma character foodart today is again because of these cute Deco Latte sheets that I bought from Japan. You might remember my post earlier this week on my Snoopy foodart that was paired with some Snoopy Deco Latte too. 

So kawaii and so easy to use.

My blogger friend Cheesie (@cheeserland) calls these ‘cheat’ sheets. Which I agree :D hahhah and love them!

Now I have a good news, I know that so many of you want to have these Deco Latte sheets so I just ordered some from Japan and will do a giveaway soon when I get the goods.

Stay tuned!!

For today’s Rilakkuma pancakes, I separated a portion of the pancake dough and added some dark cocoa powder before piping onto the pan to form the designs.

I am not the best at making pancake art but I think this was done pretty alright ;) I paired the Rilakkuma pancakes with some honey and strawberries.

I also baked a small serving of pasta bacon with cheese. 

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More information about my bento cookbook title ‘Kawaii Bento’  here. 

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Made Rilakkuma Omu Curry rice today! Loving this foodart as this is not only easy to make but also really yummy!

Check out that Omu egg!!  This is a style of cooking fluffy egg omelette that is served with rice in Japan.

I needed something quick this morning, so decided to make myself this Rilakkuma Omu Curry foodart.

Plus it also allows me to finish up the leftover rice from yesterday by cooking the fried rice. The fried rice is then packed into my Rilakkuma rice mold and then plated.

I then heated up some Melon Japanese curry that I bought from LOFT @ Shibuya.

What I am actually most proud of in today’s foodart creation is the Japanese omu! You might not know this, I have experimented at home for several times before this, before managing to get it right and flipping the egg in the pan without having to clean up the floor. hahah

The egg is so so yummy! Lots of butter into the pan before cooking the egg.. yummmmmssss

I used 2 eggs for this mini omu, if you like a larger serving, you might want to use 3 eggs instead (but I didn’t want to eat 3 eggs in one seating. ) and of course lots of butter.

Do you like Omu curry Rice too? This is actually one of my favourite item when I visit the curry rice shops in Japan.

Using my new Kate Spade plate that I bought. I love the Monochrome colours with the black white borders. So to match the theme, I also added two black white stripe pasta which is available at Mustafa.

Have a wonderful week ahead everyone!

Forgot to take a cut up (to show the fluffy insides ) of the omu egg, will do that next time when I make this again. heheh.

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More information about my bento cookbook title ‘Kawaii Bento’  here. 

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I made Rilakkuma Fruits Bento today!

In this fruits theme lunchbox, I made Rilakkuma and Kiiroitori bento characters.

Korilakkuma bear appears in the bento via bento pick :P haha.

I was inspired partly because of me baking some strawberry shortcake last night, and wanted a fruit related theme. Sigh, forgot to take a good photo of the cake, so I will probably have to re-bake the cake again. haha.

Can you tell what fruits are these?

Rilakkuma is holding on a big slice of watermelon and Kiiroitori is wearing a strawberry costume!

The watermelon, strawberry and cherry fruits were made of mashed potato.

Rilakkuma is made of round cocktail sausages and Kiiroitori is made from hard boiled quail egg.

The features of Rilakkuma and Kiiroitori were made from slice cheese, seaweed and some orange egg sheet.

The side dishes for today’s Rilakkuma Fruits Bento were sauteed french beans and carrots, grilled portobello mushrooms, cherry tomatoes and some tamagoyaki from Zairyo SG.

I made cute bear and strawberry prints on the egg using my yaki-in (branding iron from Japan).

I love how these sweet japanese egg omelette tamagoyaki is perfect in colour and sweetness. So convenient too as these are ready made ones from Zairyo SG. I used some for workshop class and decided to pack the leftovers in today’s bento.

Perfect for mornings like these to save time too!

Today’s Rilakkume Fruits bento was packed in my white 2-tiered monbento box from Bento&Co.

Great adult size microwavable bento box. I like its modern & clean design for bento. Plus I have a special liking for white boxes as many of you would know by now :) haha.

Blog post disclaimer: This is not a sponsored post. The tamagoyaki egg is compliments from Zairyo SG. The white monbento box was my own purchase. All views expressed are my own. 

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More information about my bento cookbook title ‘Kawaii Bento’  here. 

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I made Rilakkuma Bento – a bento box that is full of Rilakkuma, Korilakkuma and Kiiroitori fun!

I actually had another bento design in mind but I was so happy that I found the Rilakkuma kamaboko (fish cake) here again that I decided to make a Rilakkuma Bento instead.

I first saw these cute Rilakkuma kamaboko in the supermarket when I was in Japan last year. Some months later back in Singapore, I spotted them sold at Kuriya Japanese Market under Ichiban Boshi (Great World City outlet). The outlet then underwent renovations but recently reopen and starting selling this cute fishcakes again! yay!

They are also inexpensive, at only $2.90 for each roll. The expiry is in December, so you can get some to stock up too.

I had a lot of fun making this Rilakkuma Bento today and I hope you like this bento.

The ingredients included:

Rilakkuma

• rice
• teriyaki Sauce
• white egg sheet
• seaweed
• mini Sausage
• quail egg (dyed yellow)

Korilakkuma

• mashed potato
• white egg sheet
• seaweed
• ham

Kiiroitori

• quail egg (dyed yellow)
• seaweed
• carrot

The side dishes for today’s bento included Buffalo chicken drumlets, sausages, ham, broccoli, edamame beans and lettuce. I used the Korilakkuma and Kiiroitori bento picks to skewer the edamame beans.

The bento was packed in my classic Magewappa bento box from Bento&co.

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