Okonomiyaki or the cabbage pancakes are really an easy meal to try when you are really busy. The other thing is cabbage is less in calories. I am not a person who loved cabbage. Now I love to eat cabbage in these pancakes when ever I feel lazy to cook. As a full time worker I always cut my vegetables oduring the weekend. i store them in fridege for my one pot meals. I call this a one pot meal too.
To make the pancakes a full meal you can add several different vegetables and some meat in to the pancake mix. Some people like a soft pancake texture when some others like the fillings with less batter which is enough to bind the ingredients together. There are no rules for filling or the toppings. Use what you have in the fridge.
There is one thing you should remember when you make these pancakes. Vegetables always gives extra liquid when you mix them all together with salt. So be carefull when adding more liquid. I always do several and add a bit more flour for the last few as you will get all the uices out from the mixture.
When making the pancakes try cooking onb a low flame to get the best look. Its served with diferent types of sauces. Add anything to your liking as the topping. If you are a vegetarian try omitting prawns and eggs.
This recipe will serve 4-6 people.
I am using half of a large cabbage . Shredd or grate or cut finely.
Add other flavours to it. I used leeks onions , prawns (I used cooked prawns)and green chillies. Chillies are always optional.
Add about a cup of flour with 3 table spoons full corn flour in to a bowl with salt and pepper.
Break 3 eggs in to a bowl and whisk well. Pour on to the flour. Add 1/2 cup of milk to mix with flour. Make a batter.
Add the chopped vegetables and prawns on to the batter. Mix well.
Pour the prepared batter with cabbage on to a grill or a pan and cook on low flame on both sides until well cooked.
Serve hot with your favourite sauce as the topping.
Japanese cotton cheese cake is very soft and light like cotton. Its so spongy and something to look for. It has a kind of tangy flavour with a texture of a soufflé.
These cakes are very expensive to buy due to the labour charges . But if you do it by your self it will be the best cheese cake ever for a cheaper price too.. This cheese cake is completely different form the western cheese cakes.
When you work with egg whites make sure to beat until it holds the shape or the soft peak only. If you beat longer it goes stiff and make harder to mix and the whole cake will go wrong. Adding cream of tartar in to egg whites helps to stabilise the egg whites. If you have no cream of tartar don’t worry or replace it with a drop of vinegar. Vinegar gives the same effect as the cream of tartar.
The other steps are so easy and simple. You can use potato flour instead of corn flour too.
- 150g Caster sugar
- 6 Egg yolks
- 6 Egg whites
- Pinch salt
- 1 Tbsp. Lemon Juice
- Pinch Cream of tartar (optional)
- 100ml Milk
- 20g Corn Flour
- 60g Plain Flour
- 50g Butter
- 250g Cream cheese
- Prepare a baking tray (23cm x12cm)
- Put water in to a pot.
- Put a Pyrex or even a stainless steel bowl on it.
Add cream cheese and butter with the milk and leave to simmer. Make sure to whisk. Take out and leave aside.
- Whisk the egg whites adding sugar and cream of tartar bit by bit until it comes to a soft peak. If you don’t have any cream of tartar omit that.
- In to the melted cream cheese mix add the egg yolks and mix well. Then sift the flours in to it.
- Mix folding the flours and lemon juice with the cream cheese mix.
- After add the mixed cheese mix in several batches to the egg whites and fold well as described in the video.
- Pour the mixture in to well prepared baking pan and bake on 200c about 10 minutes and reduce the temperature to 135c and bake until a skewer inserted comes out clean.
Cool in tray 5 minutes and cool on a wire rack after taking out.
I had my dream to bake different types of bread and sweets. So I studied about baking after I got qualified as a chef. Whats the use of keeping all the secrets to my self. So I thought of doing videos. Then people requested to write the recipes. I have a very limited time to myself now. Before I go to work I try to wake up early and try to write at least one recipe a day.
Every time I go passing the Asian bread shops I get cravings to have these beautiful soft breads. When you bake them at home you can eat as many as you like.
There are lots of methods with this water roux . Most recipes call for leaving the roux in fridge for 12 hours or over night. But for me I take making buns with out planning. So I use it 15 minutes after making and it works like a magic.
Kneading the bread for longer makes the buns more softer and elastic. If you don’t like to add milk powder or if you can’t find milk powder add the same amount of flour equal to milk powder. Instead of water then you can use warm milk. It gives the same taste. As this a sweet dough milk powder or milk gives the creaminess to the dough. When doing the custard make sure to cook on a low heat and keep on stirring until you take it off the stove.
These buns can be kept for 3 days in fridge and its not suitable for freezing.
Lets make the buns
For the roux
- 30g Flour
- 130ml Water
For the Buns
- 480g Bread flour
- 80g caster Sugar
- 40g Milk powder
- 8g instant dry Yeast
- 5g Salt
- 1 Egg
- 180ml Warm water
- 45g Butter at room temperature
For the Custard
- 500ml Milk
- 60g Butter
- 4 Egg yolks
- 100g Sugar
- 60g Corn Flour
- 1g Salt
- Make the roux. Add flour to cool water and mix well until there are no lumps.
- Cook on the stove or in the microwave until thickens.
- Leave to cool down.
- Prepare the ingredients for the buns.
- Add flour , milk powder, salt, sugar, prepared roux , yeast in to the mixing bowl with butter and mix well.
- After add the water little by little to make a smooth dough.
- Knead about 20-25 min.
- Leave the dough in a greased bowl in a warm place to double in size.
- Meanwhile prepare the custard.
- Add the milk butter, yolks, sugar, vanilla, salt and corn flour into a pot and whisk well,
- Cook on the stove stirring continuously until it becomes glossy and thick.
- Take off and leave to cool down.
- When the dough is ready take out and punch and put on to the bench top.
- Hand knead about 2 minutes .
- Cut in to equal size pieces.
- Roll and put the custard in. Leave on a baking tray to double in size.
- Brush with eggs and bake on 180c about 20-30 minutes or until golden brown on top.
- Serve hot or microwave few seconds before serving.
- Can leave 3 days in fridge.
Condensed milk is a thick form milk with added sugar. Now there are several categories of condensed milk. When I was doing this video I didn’t find the one with low sugar. If not I would have used more condensed milk by reducing a bit more milk. The reason why I didn’t add a lot of condensed milk is sugar and when its heavy it gives heaviness to the buns. If you like more sweetness can add more sugar too. I still worry why I didn’t open the buns to show you how it looks like.
As I always say the kneading process should be longer to get a good quality bun.When you knead well they form gluten, which is the protein that allows bread dough to stretch and trap gas bubbles produced by yeast. It give s a good texture as well as a good uniformity.
In most Asian countries they use condensed milk for making tea. It gives a nice flavour to the tea. When ever I open a can I leave about two table spoons full to make a beautiful cup of tea. I love to sip a condensed milk tea quietly to get the real taste of tea. Recently I visited a closed by Malaysian restaurant and I saw they making condensed milk tea there. Instead of dessert I thought I will order a cup of tea. Oh god it was heavenly.
- 200ml Warm Milk
- 50g Condensed Milk
- 400g Bread Flour
- 30g Butter
- 1/2 Egg
- 15g yeast
- 35 g Sugar
- 1/2 the Egg for brushing the tops
- Add the flour, butter and salt in to a mixing bowl and mix well.
- Add sugar and yeast to the warm milk and leave to activate.
- Add egg and condensed milk and mix that with the flour.
- Add yeast little by little while kneading and mix well.
- Knead about 15 min.
- Put that to a greased bowl and leave it in a warm place to prove.
- After cut the dough to equal size portions.
- Then Make balls (Watch Video) and leave it to prove again .
- After brush the tops with the remaining eggs and bake 180c about 20-30 min.
Its really handy to have several easy desert recipes in our personal cook book. This is one of them. So simple and easy to make as well as can keep longer. I always try to give you all the exact recipes that work as a charm.
If you are a vegetarian you can always adjust the recipes with Agar Agar. 1 tablespoon gelatine powder = 2tablespoon agar flakes and 2 teaspoon agar agar powder.
I found if you reduce the milk to 200ml it works better. Its up to you to decide.
- 300ml Milk
- 85g Plain Flour
- 1 Tblsp cocoa Powder+ 1/4 cup warm water
- 1 Can condensed milk
- 200g Caster Sugar
- 6 Eggs
- 50g Melted powder
- 20g Gelatine powder
- Dissolve cocoa in warm water
- Add milk in to a pot & Dissolve gelatine. (Whisk while adding gelatine in to milk.)
- Next add vanilla, condensed milk and bring to boil.
- Whisk eggs with sugar in a mixing bowl.
- After add flour and butter .
- Later add the boiled milk in to the mixing bowl. Whisk well.
- After Take out and divide in to two parts. Add dissolved chocolate into one. Pour as directed in video.
- Chill over night.
- Serve with cream or ice cream.
I tried to introduce my page through this video to my dear subscribers and all the viewers. Its heart breaking to see how people dislike someones effort at once with out looking at the picture as a whole. As I just started my page I tried to get you all in this way to the page. Its a very innocent try. May be I am wrong here. I thought to try a new method…Sorry If I did something bad…….
Any way I will tell why I was so impressed about these beautiful little tarts. Recently I went to Chadstone shopping centre to change my video camera to a better one. When I was walking I saw this cart with full of little tarts. No wonder why I stopped there. I was looking at them for a while. People were lining up in a queue to buy them. I was waiting to buy them too. I got several and tasted one. It was awesome. Nice and creamy , very colourful and soft in the middle. All I did while driving back was thinking how to make them for you all.
This is the end product. I love them so much. I am so happy to get these results. It looks the same and tastes the same. It didn’t stay long all gone in few minutes. All I like to say is try this at least once and see how beautiful they are……………..
Ingredients for the base
- 180g Plain flour
- 40g Sugar
- 85g Butter
- 2 Yolks
- 1 Tblsp Milk
For the Filling
- 1125g Cream cheese
- 130g Mascarpone
- 20g cheddarCheese
- 10g ParmesanCheese
- 30g Butter
- 130ml Milk
- 50g Icing sugar
- 20g Corn starch
- 1/2 tsp Vanilla
- Pinch Salt
- 1 Egg yolk
- For the tarts add flour, sugar, butter, yolks and pulse or mix well.
- Next add milk little by little and the make the dough.
- Then leave to rest in fridge.
- Meanwhile make the filling. Add all the cheeses, butter , milk, icing sugar corn starch, vanilla, salt in to a pot and cook until thick. Take out and leave to cool down.
- Take the tart dough out and roll to a thin layer. Cut the dough to circles. use a muffin pan or tart cases and press in.
- Add a spoon full of the mix.
- Bake on 160c about 15 min and take out and brush with egg yolk and bake 10 more again
- Cool on a wire rack.