December 17, 2014

September 09, 2014

Ume Syrup

Early in the summer I made ume syrup. Ume plums are used for making umeboshi, umeshu (liqueur), and ume syrup for an ade. This time, I used middle-sized ume plums and raw beet sugar. Ume syrup generally calls for the same weight of sugar as ume plums, but I reduced the sugar to two thirds of it. After sitting for days at room temperature it turned out a lovely syrup, yay.

Ume syrup 1

Ume syrup 2

Ume soda

August 12, 2014

Sudakito Ice Cream

We are having the typhoon season now. The other day it was raining hard all day and we were homebound. So using leftover heavy cream from the whipped cream on the last post, I made ice cream. That's really the first time in ages, making homemade ice cream. I was too lazy to measure the ingredients, so I literally threw the heavy cream, an egg yolk, some of sudakito and milk, in a bowl without measuring, then whisked and threw in the freezer. This turned out great! I thought it's way better than Häagen-Dazs, sorry Häagen-Dazs, hehee. I may be a genius. Okay, just saying.

Homemade ice cream

August 11, 2014

Chiffon Cake with Sudakito

I have no idea how long it has been since the last time I posted here. Geez. Anyway I'm back! I made a chiffon cake with Yuppi. We love chiffon cake, so easy to make, fluffy, airy, melting in your mouth, and what's more... Yes, DELICIOUS!

Chiffon cake with raw cane sugar 1

Chiffon cake with raw cane sugar 3

Chiffon cake with raw cane sugar 5

Chiffon cake with raw cane sugar 4

We prepared whipped cream with pure heavy cream from Hokkaido and Sudakito (raw cane sugar from Amami islands), I love this combo. I planted mint seeds in a little pot a while ago and they are sprouting right now. Then I swiped some blueberries from the neighbor's bush (don't worry Granny is SO sweet and gracious, Arigato Granny!). They turned out nice garnishes for the cake, didn't they??