Mini strawberry cookies, flavored with matcha and strawberry and shaped to be little berries. These cookies are known as tamago boro (卵ボーロ) in Japanese or 蛋果子/小馒头 in Chinese. Growing up I remember eating these out of a bright orange red tin. I had a blast shaping these little strawberries and decorating them.
Into a bowl, add the egg yolk and sugar. Whisk vigorously until the mixture lightens in color and doubles in volume.
Sift in potato starch. Stir until combined.
Add in milk and stir.
In the case that your dough is too dry, add more milk. If your dough is too wet, add more starch. You are aiming for a smooth dough that slightly tacky to the touch, and doesn’t slump.
Divide 1/6 of a dough into a small bowl. Add in matcha powder and green food coloring and knead through. If you don’t wish to flavor or color your dough, feel free to skip this step. In the other bowl with the remaining 5/6 of the dough, add the strawberry powder and red food coloring. (I used grounded up freeze dried strawberries). As you knead it through, be sure to keep an eye on the consistency of the dough. Feel free to adjust the amounts of strawberry powder and matcha powder. Add your flavoring powders a little at a time, so that you do not overwhelm the dough. If you feel like you’ve added enough, do not continue to add anymore, lest it ruins the consistency of the dough. The best way to tell if you’e added enough if to do a sniff test.
Pinch a small ball of the strawberry dough and taper off one end. Pinch off small leaves from the matcha dough and roll it between your fingers to make leaves. Add about 5-7 leaves per strawberry.
Spray down the pan with the cookies with water. Bake for 12-15 at 325 degrees F. (or 350 for a tastier dark biscuit)
Once cool, use the black food pen to draw little strawberry seeds.
I really love eating ichigo daifuku mochis, which are mochis filled with red bean and strawberry. I made it into a roll cake form, sort of. It’s a vanilla Swiss roll, red bean whipped cream, strawberries, and mochi bits. This cake is such a delight to eat. Soft fluffy cake, fragrant whipped cream, and chewy mochi pieces. Give it a try!
Calpico, or Calpis, is a Japanese drink made of tangy yogurt. It is similar to Yakult, but a little more unhealthy. There’s a version of it that has soda that also really delicious. Growing up, I always drank Calpico, and it’s one of my favorite drinks to this day.
Since I’m at home due to COVID-19, I haven’t been able to go to Asian supermarkets to get my usual fix in a while. Luckily, I had all the ingredients necessary to make a homemade version at home. The great thing about it is that it’s healthier, customizable, and has more probiotics.
If you do try to make, feel free to adjust the ratios! They are merely a suggestion. My family likes it tangy and less sweet.
In a cocktail shaker, add the sugar, lemon juice, and kefir. If you cannot find kefir, greek yogurt is a great substitute. Kefir is more watery than greek yogurt, so add less if you choose to use greek yogurt.
Add the water (or soda water) and shake vigorously. You may add more water depending on how diluted you want it to be.