Ice cream bar, shirokuma

Milk ice cream with pine apple, peach and azuki beans in it.

It is famous in Kyushu area.
Available convenience stores in Tokyo now.

Shirokuma means white bear.

Warabi mochi (bracken-starch pastry)

Refreshing cool sweets. Springy texture.

 

Ingredients:

- 50g of Warabi mochi ko (mine is made of tapioca powder)

- 25cc of water
- 150g of sugar

Toppings:
kuromitsu
kinako

 

 Put all ingredients in a ball.

Stir it.

Microwave. 1 min, 600W.

Stir it up.

Microwave. 3 mins, 600W.

 




 

   

It becomes transparent.

Stir it up.

Repeat 2 or 3 times "microwave 3min and stir it up" till it becomes transparent like this.
Then, take it out on a plate with starch powder.

It is sticky and very hot.

Cool it down in icy water.　

Tear off small piece.



















Looks like jelly fish.

Make it cool in icy water to keep it transparent and soft.

Do not put then in a refrigerator. It turns opaque.

Enjoy it with kuromitsu and kinako powder.

Warabi-mochi

Maccha milk jelly

This jelly is very soft.
It is good for serving the jelly in a cup.
If you don't have kuro-mitsu, maple syrup would be nice.

Ingredients

Jelly -2 table spoons of maccha (powdered green tea)
-50g of sugar
-3 sheets of gelatin (1.5g x 3)
-water
-400cc of milk

syrup
-Kuro-mitsu (black sugar syrup)

How to cook:
1 Dunk sheets of gelatin into water to make it soft.

2 Put sugar and green tea into a bowl and mix to avoid clumping.

3 Pour warmed milk into the bowl little by little and mix it.

4 Pour the milk into a saucepan and warm it.

5 Take out gelatin from water. Put sheets of gelatin one by one and mix it.

6 Pour the milk into a pan or a cup.

7 Cool in the fridge for 2-3 hours. Serve with syrup.

Done!