cookbook

Ingredients

• 3 tbsp chia seeds
• 1 cup liquid (water, juice, milk, etc.)
• 1 tbsp sweetener, optional (honey, jam, sugar, etc.)

Notes

I ate this basically every morning while aboard a Princess cruise ship. My favorite was their strawberry jam chia seed pudding, so jam is my preferred sweetener. This tastes great with granola and fruit as toppings too.

Instructions

1. Add chia seeds to a sealable container with liquid of choice and sweetener of choice.
2. Seal container and shake vigorously.
3. Store in refrigerator for 6-8 hours until pudding-like consistency.
4. Store for 2-7 days in the refrigerator.

Ingredients

• 7 oz sweet fine red bean paste
• 7 fl oz water (7/8 cup; divided)
• Pinch of salt
• However many pieces of shiratama dango your heart desires

Notes

I was inspired to try this after playing Cafe Master Story. This tastes great both hot and cold.

Instructions

1. Put red bean paste in a saucepan and add half of the water.
2. Use a spatula to mash and dissolve the anko completely.
3. Add the rest of the water and bring it to a simmer over medium-low heat. Once simmering, cook for 1–2 minutes. Add a pinch of salt.
4. Transfer to bowl and serve with shiratama dango.

Ingredients

• 7 oz shiratamako (sweet rice flour)
• 3/4 cup water (divided, roughly 80%/20%)

Notes

If you are not using the dango right away, keep them in water and store in the refrigerator. Reheat them in boiling water to soften before serving.

Instructions

1. Add shiratamako to a large bowl. Gradually add 80% of the water while mixing well with chopsticks. Set aside the remaining water in case you need it.
2. Once the flour and water form small clumps, start mixing by hand. The dough will be quite dry. Knead until it becomes a firm, smooth ball.
3. Cut the smooth ball into 4 equal pieces. Roll out each piece into a log.
4. Cut each log into small pieces. You should have about 30 pieces total.
5. Roll each small piece into a 3/4-inch ball.
6. With your finger, make an indentation in the center of each ball 1/4 inch deep.
7. Add the dango to a pot of boiling water.
8. Once they float to the surface, cook for an additional 1 minute.
9. Remove them from the pot and soak in ice water. Once cooled, serve with oshiruko.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2/3 cup granulated sugar, plus 1 tbsp for sprinkling
• 1 tbsp brown sugar
• 1 tsp vanilla extract
• 3/4 tsp kosher salt
• 2 cups all-purpose flour

Notes

The official recipe is good but these are absolutely next-level; my husband and I devoured four right after they cooled. Oops, innit?

Instructions

1. Mix the butter, sugar, vanilla and salt until light and creamy.
2. Add the flour and mix until a hydrated and crumbly dough is formed. Do not overmix.
3. Butter a square pan. Add the dough by lightly pressing until it evenly fills the pan. Place a piece of plastic wrap on top, and use the bottom of a spatula to flatten the surface.
4. Use a fork to lightly prick the surface of the dough. Refrigerate for 30 minutes or freeze for 15.
5. Bake at 325°F for 30-35 minutes.
6. Cool for 5 minutes. While the biscuits are still hot, use a sharp knife to cut them into rectangles. Sprinkle the surface with granulated sugar while warm.
7. Let cool completely before serving.

Ingredients

• 6 tbsp cacao powder
• 1.5 cups coconut sugar
• 1.25 cups flour
• 7 tbsp coconut oil (melted)
• 7 heaped tbsp smooth creamy tahini
• 1 cup milk
• 1 tsp baking soda
• 1 tsp baking powder
• Pinch of salt

Notes

For a double batch, use 1 jar of Trader Joe’s organic tahini.

Instructions

1. Preheat oven to 350°F.
2. Whisk together cacao, sugar, flour, baking soda, baking powder, salt until no clumps.
3. Add coconut oil, milk, and tahini and mix until batter is smooth.
4. Line baking pan with parchment paper and transfer over batter.
5. Bake for ~35-40 minutes until toothpick in center comes out clean.
6. Cool for 1 hour before removing from pan and slicing.