The recipe is from this book.
I always liked Swiss cheese.
So when I found the vegan recipe, I had to try it.
I should say I was actually attracted to the authentic look, with holes!
The holes were optional, but of course I had to make mine just like the one in the book.
An apple corer worked perfectly, just as recommended.
I can’t wait to show you what dishes I created with this beautiful cheese!
It’s one day early, but tomorrow March 3rd is “Momo-No-Sekku”, or the girls celebration day in Japan.
Because of the time of the year we usually celebrate with things that indicate the beginning of spring.
Lots of pastel colors, particularly pink, are used, from home décor to food that day.
Inspired by the Sakura (cherry blossom) tea, I decided to make some steamed buns and then decorate them with the beautiful Sakura flowers.
These buns were sweetened only with Ama-zake, a traditional Japanese fermented rice, which has intense but unique sweetness.
The buns were accented with the Kuro-Mame from the previous post’s Kuro-Mame tea.
This time I made three flavors: plain; Matcha; strawberry.
All were tasty, but the strawberry was probably my favorite.
Steamed bun is one of my favorite snacks.
They are soft and moist, and satisfying, without oil.
I crushed freeze-dry strawberries and added to the batter.
The color is so pretty.
Have a great weekend everyone.
