日本大好き - Strawberry Daifukumochi いちご大福餅

As an Asian, the usual cake that we grow up with is a little different with western, as we tend to heavily reply on various types of rice flour, and starch on our sweet and savoury snack. And one of my all-time favourite even since I was a kid is Mochi. Mochi is usually referred to any glutinous flour products but in Japan, mocha is generally referred to any traditional cake.

What I love the most of these Mochi is the chewy texture, traditionally the chewiness was made from continuously pounding from cooked rice to paste. But now a day, thing was so much easier for us, you do not need to pound til you sweat to make these delicious traditional Mochi, all you need is just a microwave and it will be ready in less than 30 minutes.

Strawberry White Chocolate Lemon Mousse Cake

It has been a while since my last blog post as I’ve been slacking off because it was too cold to cook in such a freezing weather. But as soon as I saw some delicious strawberry on sale at supermarket, I just couldn’t help but buy some and start put in thought what can I made with that. And first thing come up to my mind is some beautiful cake accompany with the strawberry. As it was a recipe I found on some Japanese website but I recreated little bit of it.

Strawberry Napoleon cake with vanilla custard filling

Over the weekend, my parent invited their friends come over for barbeque. Therefore she asked me to make some sweet for the days. At first I thought of making New York cheesecake but consider after all the oily stuff we ate during barbeque, I changed my mind and make Napoleon Cake instead. I’m not sure if it what exactly it called but I always call it like that. This cake is made from puff pastry, vanilla custard and any seasoning fruit you like.

Most cake required to make a day in advance before served. Which make this cake even more perfect for me to make since I was out a night before to watch ‘Frozen’ and I love it so much. Basically I wake up at 10 and start making the cake and it can be ready by 1pm when we start serving dessert. It always a good idea if you can prepare the ingredients a night before, so you don’t have to rush likes I do.