Thanks for the Meal

Category: Desserts

  • How to Make Keto Matcha Ice Cream

    How to Make Keto Matcha Ice Cream

    Green tea has a tremendous amount of health benefits – the EGCG compounds in the drink have been known to be anti-cancer, anti-inflammatory, and good for your blood sugar and weight loss. It’s also delicious, and with a fraction of the caffeine as coffee, it’s a great choice for health-minded people who love the crisp, light, refreshing taste.

    But forget all of that, because we’re going to make ice cream with it. Now admittedly, it’s going to be keto ice cream, so it will be worlds healthier than traditional recipes, but still – ice cream, yum.

    The good news is that it’s incredibly easy to make and there’s nothing truly crazy or exotic in the recipe. Japanese keto recipes are easier than you might think! A little mixing, a ready ice cream maker, and you can throw this keto matcha ice cream together in about half an hour.

    Matcha Source for matcha green tea powder

    Green tea ice cream

    While it’s not exceedingly common in US households, matcha ice cream is a staple in Japan. It’s light and refreshing, but still sweet and satisfying. Additionally, as I spoke about before, there are a lot of additional health benefits to green tea that are concentrated in the powdered matcha form. Teabags are fine for drinking, but for this, you’ll need culinary-grade matcha powder. Check out one of my favorites from MatchaSource!

    Thankfully, it’s become increasingly easy to find. If you’re lucky enough to have an Asian market in your town, they’ll definitely have it, but many grocery stores – including Walmart – carry it now. Typically it comes in tins but there are also pouches, and you don’t need to get organic or anything – regular matcha powder works just fine.

    metal tablespoon with bright green powdered matcha

    Though on its surface, matcha is a green tea, it’s not made by steeping leaves the way that you might normally find green teas. Instead, you whisk the powder into boiling water, creating a frothy, smooth, delicious drink that pops with fresh, living flavor.

    This ice cream embodies that freshness, creating a wonderfully sweet yet refreshing dessert that won’t throw you out of ketosis.

    Keto Matcha Ice Cream

    Making keto matcha ice cream with an ice cream maker is incredibly simple, and can be put together in a matter of minutes. You’ll want to make sure your ice cream maker bowl is frozen for at least 24 hours before proceeding.

    Ingredients:

    • 2 cups of heavy cream
    • 1-2 shots of sake or vodka (this isn’t necessary but it will decrease the iciness of the finished ice cream)
    • 1/4 tsp xanthan gum (this is also not necessary but will make the end product creamier and again, less icy)
    • 1/3 cup Swerve, Truvia, or another sugar-free sweetener
    • 2 tbsp matcha powder

    Using a whisk or hand mixer, blend everything together until it’s well incorporated and pour into running ice cream maker. Churn for 15 minutes – it will get to the consistency of soft serve.

    At this point, it’s perfect to eat right now. The texture will be a lot like custard; very creamy and smooth. Save whatever is left in an airtight container with a layer of wax paper on top and eat within a week for best taste and consistency.

    black bowl with green tinted ice cream

    Don’t be afraid of making your own ice cream

    Many people who use ketosis as a means to lose weight miss getting ice cream with their family, because either they don’t have an ice cream maker or they simply feel it’s too daunting. You can make this without an ice cream maker – just mix it as normal, put it into a container, and let it freeze. It won’t have the exact same consistency, but it will still taste delicious and scratch that itch for cold, sweet refreshment.

    If you’re on the fence because making ice cream seems just a little too extra, don’t let the process scare you off. Making keto ice cream – or ice cream in general – is extremely simple and once you’ve done it the first time, throwing a batch together will be second-nature. Keto doesn’t have to be bacon and eggs all the time; there are so many ways to enjoy healthier, low carb versions of your favorite foods without buying them premade at the store with a ridiculous markup.

    Homemade keto matcha ice cream destroys any $7 pint of store-bought ice cream in both flavor and texture. I highly recommend this recipe, not only for the fresh matcha kick it offers, but also as a base for any other keto ice cream you want to try. Simply swap out the matcha powder for 2-3 tablespoons of your favorite extract.

    If you’ve given this recipe a whirl, let me know in the comments what you thought of it. Enjoy!

    Fit2Father Tony Lozzi

     

    About the Author: Tony Lozzi is a freelance writer and father of two who enjoys finding ways to turn his favorite carby foods into keto recipes.

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  • A Poetic Treat Called Ohagi (aka Botamochi)

    A Poetic Treat Called Ohagi (aka Botamochi)

    Though many of them would deny it, the Japanese are notorious sweet-eaters who indulge in a multitude of cakes, most often during teatime. This penchant for snacking dates back to the early Edo period (1603-1867), when eating two large meals a day was the norm – repasts punctuated by endless sweets and cups of green tea.

    Ohagi japanese sweet treat recipe

    Two distinct categories of sweets in Japan

    There are two distinct categories of sweets in Japan: wagashi, traditional handmade Japanese confections that are usually steamed or uncooked, and yogashi, or Western-style confections.

    Traditional Wagashi

    Wagashi have historically deep-rooted celebratory and often seasonal connotations, typified by the use of bird and flower names as well as other natural themes, such as uguisumochi (nightingale mochi [pounded rice] cake), sakuramochi (cherry mochi cake), noshiume (pressed plum cake); and rakugan (“falling geese” cake). The poetic nature of these appellations appealed greatly to monks, samurai, high-class merchants, and others of the intelligentsia.  And I will admit, I love Japanese treats (especially wagashi), which I can definitely trace back to my many years of studying the Tea Ceremony when I lived in Japan.

    Wagashi uses three primary ingredients

    Most wagashi uses three primary ingredients: glutinous rice, sugar, and azuki beans. Glutinous rice was first used in confections back in the Yayoi period (300 B.C.-A.D. 300). Sugar brought in from China during the eighth century, was most popular during the Edo period. Azuki beans, mashed, and sweetened, were introduced from China during the Kamakura period (1185-1333).

    Ohagi in the Autumn and Botamochi in the Spring

    One of the most popular types of wagashi, called ohagi in the autumn, also referred to as botamochi in the spring (bush clover mochi), depending on season and region, can be traced to the Heian era (794-1185).

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    Ohagi japanese sweet treat recipe

    Ohagi (Botamochi)

    Lucy Seligman
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    Ingredients
      

    • Chunky bean paste mixture*:
    • 7 oz. 200g dried azuki beans (soaked in cold water for up to 12 hours prior to cooking, then drained and rinsed)
    • 6 cups water
    • ¾ cup white sugar, or to taste
    • Dash of salt

    Rice ball mixture:

    • 5 ¾ oz. (170g) mochigome (glutinous rice)
    • 5 ¾ oz. (170g) short-grain Japanese rice
    • 2 1/3 cups water
    • ¼ teaspoon salt

    Garnishes:

    • ¼ cup toasted black sesame seeds
    • 3 tablespoons kinako, (soybean flour mixed with 1 tablespoon white sugar or to taste and a pinch of salt)

    Instructions
     

    • Place the beans in a mortar and crush them roughly with a pestle, adding the sugar and the pinch of salt a little at a time. Place the bean mixture in a clean pot and cook over low heat, stirring constantly, for 5 to 10minutes. The mixture will thicken slightly. Pour into a clean bowl and let cool to room temperature.
    • Wash and drain the rice. Add the water and salt and cook in an electric rice cooker. (The aim is to make slightly firmer rice, which is why less water than usual is used.) When the rice is cooked, let it rest for up to10 minutes. Sprinkle the salt on top, then semi-mash the rice using a mortarand pestle or a small wooden spoon. Divide into 14 to 16 portions and mold intoballs.
    • To assemble the ohagi, first wet your hands with salted water. Shape the still-warm rice balls into ovals, cylinders or rounds. (The shape and size of ohagi, by the way, are up to you.) Cover each ball with a thin film ofchunky bean paste. Roll the balls in the sesame seeds or soybean flour mixture,covering them thoroughly, or leave them as is. You can also make a small holein the bottom of the rice balls, add a small core of red bean paste, and thenproceed with the above method for covering the ohagi. Serve within 12 hours,with plenty of hot green tea as accompaniment.

    Notes

    *If you prefer to use ready-made chunky and or smooth red bean paste called anko, that works too!
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    Matcha Source for matcha green tea powder

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    If you make this recipe, snap a pic and hashtag it #thanksforthemeal — I would love to see your creations on Instagram and or Facebook, or leave a note in the comments section (see below) if you make this dish!

     

  • Black Sesame Pudding

    Black Sesame Pudding

    When my college-aged daughter was home this past summer, we explored a lot of Japanese places in the Bay Area. One hot day, we dropped by Uji Time Dessert in Berkeley, CA. I love their motto: “Our goal is simple – Think of us when you crave Japanese fusion style desserts.”

    They offer a wide variety of sweets and Matcha drinks on their menu, and of course, as usual, I ordered Matcha soft serve ice cream. My daughter was way more adventurous and ordered Black Sesame soft serve ice cream.

    I was allowed one taste and it was AMAZING! This burst of earthy flavor exploded in my mouth. I never realized the complexity and depth of flavor that black sesames have. Needless to say, it changed my blog focus for the summer and led me down the windy road of developing today’s recipe. It took me four tries testing and tweaking it before I felt it was a winner and worthy of posting, and getting my daughter’s approval!  Not easy, believe me!

    Black sesame seems to be everywhere these days and for a very good reason. I was at a Shake Shack in Brooklyn and they were even selling a black sesame milkshake with frozen custard, which was quite delicious.

    You may ask how did I go from soft serve to a recipe for Black Sesame Pudding?!

    Black Sesame PuddingWell, my daughter also introduced me to a very quirky YouTube show called Cooking with Dog, about a Japanese dog named Francis who narrates this cooking show (in English no less) as a Japanese female cook prepares the recipes. I know, sounds ridiculous, right? But it’s very cute and an informative cooking show, and we love dogs! We watched them make Black Sesame Pudding, and that is what sparked this recipe for me. The smooth texture is very similar to Panna Cotta, another favorite dessert of mine. This is an easy and luscious recipe, and the hardest part is waiting for it to cool and set in the refrigerator before eating!

    Surprisingly, finding Japanese black sesame paste wasn’t easy. In the end, I found it on Amazon, as all the local stores were either always sold out or very pricey. My friend, Naomi, in Tokyo, told me it is pricey there too. But, I can assure you it is worth it!

    Black Sesame Pudding

    Black Sesame Pudding

    Lucy Seligman
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    Course Dessert
    Cuisine Japanese
    Servings 4

    Ingredients
      

    • 4 tbsp black sesame paste
    • 300 ml whole milk
    • 1 packet plain gelatin
    • 2 tbsp white sugar
    • 100 ml heavy cream

    Garnishes

    • sweetened whipped cream (I added in a little confectioner's sugar)
    • toasted black sesame seeds

    Instructions
     

    • Place gelatin in a small bowl and add in a tablespoon or two of cold water. Stir to mix. Set aside for a few minutes.
    • Heat the milk in a small saucepan and add in the sugar. Once the sugar has dissolved, then add in the gelatin. Whisk until it dissolves. Take off the heat.
    • Pour the mixture into a deep bowl and add in the black sesame paste. Whisk to combine. Place this bowl carefully into a larger bowl filled with ice water. Continue whisking to help it cool down quickly. Then whisk in the heavy cream. Once cooled, pour into small glass bowls or other decorative glassware. Place in the refrigerator for at least an hour or more until the pudding has firmed up completely.
    • Garnish with sweetened whipped cream and toasted black sesame seeds.
    Tried this recipe?Let us know how it was!

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  • Yuzu-Meyer Lemon Poundcake

    Yuzu-Meyer Lemon Poundcake

    drizzle yuzu lemon pound cake

    I love all things citrus, and for the past year or so, I have been very captivated (okay obsessed) by yuzu (Japanese citron), which has such a delectable and aromatic citrus bouquet. Both the peel (fresh or dried) and juice can be used. It is used as a condiment in savory dishes such as nabemonos, or zoni soups at New Year’s. Grated yuzu peel can be added to miso to make sauces, and as you can see in this posting, can also be used in baking.

    I had the urge recently to bake this Yuzu-Meyer Lemon Poundcake, an old recipe of mine that I updated to fit my more citrus-based taste buds!

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    Yuzu-Meyer Lemon Poundcake

    Lucy Seligman
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    Servings 1 loaf

    Ingredients
      

    • 2-3 tbsps grated fresh yuzu (Japanese citron) peel or meyer lemon peel
    • 1 cup + 5 tbsps white sugar
    • 5 tbsps Yuzu juice
    • 2-1/4 cups all-purpose white flour
    • 1-1/2 tsps baking powder
    • 3/4 tsp salt
    • 3/4 cup unsalted butter, softened
    • 3 large eggs
    • 3/4 cup whole milk
    • 1/4 cup sour cream
    • 1/4 cup raw walnuts, coarsely chopped

    Instructions
     

    • Preheat the oven to 350F. Combine flour, baking powder and salt in a bowl. Blend in butter until mixture resembles coarse meal. Mix in 1 cup sugar. Stir in fresh yuzu or meyer lemon peel.
      Blend beaten eggs with milk, add sour cream and combine with dry ingredients until just mixed. Combine lightly with walnuts.
      Pour into a buttered and floured loaf pan. Bake until a toothpick placed in the center comes out clean–roughly 1-1/4 hours.
      Boil yuzu juice and 5 tablespoons sugar for 5 minutes, or until thickened. Pour this mixture evenly over the hot cake, then cool thoroughly.

    Notes

    I replaced the grated yuzu peel with Meyer lemon peel as I couldn’t find fresh yuzu, and used pure Yuzu juice. Yuzu juice is readily available online and at local Japanese markets. If you are lucky enough to find both fresh yuzu and juice, by all means use them!
    Tried this recipe?Let us know how it was!

    Leave a note in the comments section if you make this dish or use yuzu in any dish!

  • Sweet Summer Spoonful: Mizu-Yokan: A Cool, Traditional Japanese Dessert Jelly

    Sweet Summer Spoonful: Mizu-Yokan: A Cool, Traditional Japanese Dessert Jelly

    mizu yokan

    What the Japanese originally called kashi first came to Japan from China during the Nara period (710-93) in the form of fresh or dried fruit. Although not our modern idea of what a sweet should be, fruit was still referred to as kashi right up until the Muromachi period (1333-1573). Later, sweets made of rice flour or wheat flour and steamed or fried in oil—the forerunners of modern-day Japanese confections—were eaten as a snack between the two daily meals most Japanese nobles consumed in ancient times.

    The main sweetener employed in these confections was a syrup extracted from amazura, a tree-like vine. Although a primitive form of unrefined sugar appeared in Japan during the Nara period, it was almost exclusively employed as a cure-all by the aristocracy during the Nara and Heian (794-1185) periods; sugar didn’t come into general use as a sweetener in Japanese confections until the Muromachi period.

    Traditionally Japanese confections are called wagashi. There are three main types; namagashi (raw confections), nerigashi (semi-raw confections), and higashi (dried confections). Most of these sweets were developed as a complement to the tea ceremony. Seasonally based, the two common denominators in many of these treats are a lot of sugar, which is used as a preservative, and the use of a red bean paste, called an, traditionally made from adzuki beans.

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    One of the most popular semi-raw confections is yokan—sweet red bean paste jelly. Yokan has an intriguing history. During the Nara and Heian periods, the term yokan referred to lamb stew (yo meaning “lamb” and kan meaning “soup” or “stew”), a savory banquet delicacy for the upper classes. There was also a type of sweet rice cake from China called yokan mocha, shaped and colored red like lamb liver, that was apparently developed so Buddhist priests, who were ostensibly vegetarians, could vicariously sample the lamb dish. One of the few sweets made using sugar during this time, yokan mocha was considered quite exotic. Teikin orai, a book written anonymously in the early Muromachi period, tells of 48 differently shaped types of yokan, all steamed.

    In the Kansei era (1789-1800), an unsteamed version called neri-yokan was developed that used agar-agar as the setting agent. Since then, many variations of yokan have appeared, using chestnuts, sesame seeds, different types of beans in place of adzuki, and so on. Mizu-yokan, so delicate and soft it is eaten with a spoon, is the summer variation.

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    mizu yokan

    Mizu-Yokan: A Cool, Traditional Dessert Jelly

    Lucy Seligman
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    Ingredients
      

    • 1 stick kanten agar-agar*
    • 2 ¾ cups water
    • 2 cups neri-an smooth red bean paste
    • Additional white sugar to taste optional
    • 1/8 teaspoon salt

    Instructions
     

    • Soak the agar-agar in cold water for one hour. Squeeze out excess water and tear into small pieces. Place the agar-agar in a saucepan along with two cups of water and bring to a slow boil. Stir with a wooden spoon until the agar-agar completely dissolves. Skim off any scum that rises to the surface. Place the red bean paste in a bowl and slowly add the strained agar-agar liquid. Mix until fully combined. Return the mixture to a clean saucepan and cook over low heat for five minutes. Add sugar to taste and the salt. Remove from heat and add remaining ¾ cup of water. Stir well. Cool down to lukewarm by placing the saucepan in a larger bowl of ice water. Continue stirring to lessen lumps.
    • When the mixture is lukewarm, slowly pour it into a square baking pan (9-inch or 23 cm). If there are any bubbles on the surface, price them with a toothpick. Cover with plastic wrap. Place in the refrigerator until fully set and chilled.
    • To serve, run a wet knife around the edges of the pan and cut into squares. Mizu-yokan is best eaten with dessert spoons.

    Notes

    *Agar-agar is gelatin made from seaweed. Used in many Japanese sweets, it is available at Asian markets and health food stores.
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    Matcha Source for matcha green tea powder

    Leave a note in the comments section (see below) if you make this dish!

    Photo © Jun Seita via Flickr