Strawberry Tamago Boro

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. 

旺仔小馒头
These were a common snack for me growing up, so I decided to recreate them and make them really cute. The berry part is flavored with strawberry, and the leaves are flavored with matcha.

Strawberry Tamago Boro

  • Servings: 50
  • Difficulty: easy
  • Print


Choux Pastry

Ingredients

  • 1 egg yolk
  • 80g of potato starch + more
  • 5g of milk + more
  • 30g of sugar
  • Approx. 1tsp of matcha powder
  • Approx. 1tbsp of strawberry powder
  • Food coloring
  • Black food pen

Directions

  1. Line pan with parchment or silpat.
  2. Into a bowl, add the egg yolk and sugar. Whisk vigorously until the mixture lightens in color and doubles in volume.
  3. Sift in potato starch. Stir until combined.
  4. Add in milk and stir.
  5. 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.
  6. 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.
  7. 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.
  8. Spray down the pan with the cookies with water. Bake for 12-15 at 325 degrees F. (or 350 for a tastier dark biscuit)
  9. Once cool, use the black food pen to draw little strawberry seeds.
  10. Enjoy!

Strawberry Mochi Swiss Roll Cake

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!

Strawberry Mochi Swiss Roll

  • Servings: 8
  • Difficulty: medium
  • Print


Swiss Roll

Ingredients

  • 4 eggs, separated
  • 40g of vegetable oil
  • 64g of whole milk
  • 1 tsp of vanilla extract
  • 1/4 cup + 2 tablespoons of sugar
  • 70g (2/3 cup) of cake flour
  • 1/4 of kosher salt

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a Swiss roll pan with parchment paper and grease the pan.
  3. In a large bowl, place the egg yolks and 1/4 cup of sugar. Whisk vigorously until the mixture lightens in color.
  4. Add in vegetable oil and whisk until combined. Then add salt, vanilla extract, and milk. Whisk together.
  5. Sift in cake flour.
  6. In another bowl, add in the egg whites. Begin beating on a medium-high speed. Once the egg whites are foamy, add in the remaining 2 tbsp of sugar, one tbsp at a time. Whip until stiff peaks.
  7. In the bowl with the egg yolk mixture, fold in the meringue in gently. Add the meringue 1/3 at a time.
  8. Pour into pan and bake in oven at 350 degrees F for 10 minutes.
  9. While warm, flip the cake out of the pan. Then flip it over onto a clean dishtowel. Gently roll up the cake in the dish towel and set aside to cool. Rolling it while warm will help it keep its shape.


Mochi

Skip this if you wish. You can use prepackaged mini mochis cut up into pieces.

Ingredients

  • 10g of Shiratamako
  • 15g of sugar
  • 20 g of water
  • Cornstarch for dusting

Directions

  1. In a microwave safe bowl, add all of the ingredients.
  2. Mix together until no lumps.
  3. Cover with plastic wrap and microwave for 30 secs.
  4. Mix and microwave for another 30 secs.
  5. Once the mixture comes together with a mochi texture, roll it out on a cutting board with some cornstarch.
  6. Cut it up into small pieces or roll it into small balls.


Red Bean Paste

Skip this if you wish. You can substitute with canned red bean paste or any red bean paste recipe of your choice. You want a chunkier paste for best results.

Ingredients

  • 1/2 rice cup of adzuki beans
  • Water
  • 3 tablespoons of sugar

Directions

I used my Tatong steamer to steam the adzuki beans until soft. Steamed for about 1.5 hours. You can boil them if you wish. Just One Cookbook has more guidance on that here: https://www.justonecookbook.com/how-to-make-anko-red-bean-paste/.

After the beans are soft, mash and dissolve sugar into mixture. Let cool.


Whipped Cream

Ingredients

  • 1 cup of heavy whipping cream
  • 1 tablespoons of sugar
  • 1/4-1/2 cup of red bean paste

Directions

  1. In a large bowl, add cream and sugar.
  2. Whip until stiff peaks.
  3. Fold in red bean paste. Adjust the amount of red bean you want in your filling. I put about 1/3 of a cup of red bean paste.


Assembly

Ingredients

  • Swiss roll
  • Red bean whipped cream
  • Mochi pieces
  • Strawberries sliced into quarters

Directions

  1. 1. Unroll cooled cake roll and spread the red bean whipped cream.
  2. In the inside part of the roll, add a row of strawberries.
  3. Spread mochi pieces on top of whipped cream.
  4. Roll it up and chill for 12 hours.
  5. Decorate and enjoy!