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applesauce cake

adapted from Gale Gand's Applesauce Cake 1/2 cup (1 stick) butter, softened to room temperature 2 cups brown sugar (dark or light), ...

Sunday, February 18, 2007

gong xi fa chai!

happy lunar new year! to celebrate Chinese new year, I’m making Japanese food. sure, that makes sense in my little world. tonight’s menu will feature:

teriyaki roasted chicken (with homemade teriyaki sauce, made from just sake, shoyu and sugar, but with a bit of chopped scallion, grated ginger and toasted sesame added since I’m not grilling and want a little added flavor)

steamed sugar snap peas

roasted carrots

steamed rice

cucumber salad (something simple with a bit of ginger, rice vinegar and sugar)

and for dessert, strawberry ice cream and delicious butter mochi! next time, I’ll try adding matcha to this recipe, which is delicious and crazy rich. I adapted it from several recipes found all over, especially the one on Zojirushi’s site:

butter mochi

1 stick unsalted butter, melted
1.5 cups sugar
1 16-ounce box mochiko
2 cups milk
1 can coconut milk
4 eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

in a large mixing bowl, combine sugar, melted butter, milk, coconut milk and eggs, and mix until well combined. add vanilla extract, salt, mochiko flour and baking powder, whisk until batter is fairly smooth.

pour into a prepared 9” x 13” pan and bake for approximately one hour at 350F. remove from oven and cool. serve and swoon!

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