Japanese Dessert Recipes

Japanese desserts and sweets offer a delightful exploration of flavours, textures, and cultural traditions. Rooted in centuries-old culinary practices, these treats reflect Japan's rich heritage and meticulous craftsmanship. From traditional wagashi, elegant confections often served with tea ceremonies, to modern interpretations influenced by global trends, Japanese desserts showcase a diverse array of ingredients and techniques.

One hallmark of Japanese sweets is their emphasis on balance and harmony, incorporating subtle sweetness, delicate flavours, and visually stunning presentations. Ingredients like adzuki beans, matcha green tea, mochi rice cakes, and seasonal fruits feature prominently, lending distinct flavours and textures to desserts.

Furthermore, Japanese desserts often reflect the country's reverence for nature and the changing seasons, with seasonal ingredients celebrated in each creation. Whether enjoyed in a traditional tea house, a bustling city café, or homemade in a family kitchen, Japanese desserts offer a sensory experience that celebrates artistry, culture, and culinary excellence. Join us on a journey through the enchanting world of Japanese desserts and sweets and discover the beauty of this cherished culinary tradition. Learn some easy to make Japanese desserts from the recipes here.

 

Easy To Make Japanese Desserts

 

Honey With Tokyo Imo (Honey With Fried Sweet Potato)

 

Tokyo Imo is a popular and healthy Japanese dessert.

 

Ingredients

• 3 Sweet Potatoes (chopped)
• Oil For Frying
• 3 tbsp Honey
• 2 tsp Black Sesame Seeds

 

Procedure

• In a deep pan, add enough oil.
• Deep fry the sweet potato pieces until golden.
• Mix fried potatoes with honey.
• Sprinkle black sesame and serve hot or chilled.

 

Daifuku

Daifuku or Daifukumochi, is a Japanese confection consisting of a small round mochi (rice cakes) stuffed with a sweet filling. Serve daifuku with hot green tea.

Ingredients

• 1 cup Shiratama-ko (glutinous rice flour)
• ¼th cup Sugar
• 2/3rd cup Water

For Filling

• 2/3rd cup Water
• 1 cup Sugar
• ½ cup dried Anko powder
• 1.¼ cups pre-made Anko
• Katakuriko (potato starch), for dusting

Procedure

• In a pot heat a 2/3 rd cup of water and a ½ cup of sugar.
• Add ¼ cup of anko powder and stir well. Cool well.
• Make small balls from this mixture.
• Put the water and sugar in a bowl and mix well.
• Add shiratama-ko flour into the bowl and mix well.
• Put this bowl of dough into the microwave and heat for two minutes.
• Stir this dough once taken out.
• Heat the dough again in the microwave for 2 minutes until it increases in size.
• Take the dough out and place it on a flat pan dusted with katakuriko powder.
• Let it cool for some time.
• Dust your hands with katakuriko powder.
• Once the dough is cool enough to put your hands inside, make small balls out of the dough.
• Now roll those dough-balls into small pancakes (mochis).
• Place a piece of pre-made anko filling into the middle of each pancake.
• Wrap the pancake around this filling.
• Daifuku Mochis are ready to be eaten!

 

Green Tea Ice Cream - Matcha Aisukuriimu

 

Ingredients

• 1 cup Milk
• 1 cup Condensed Sweetened Milk
• 1 cup Cream
• 4 tbsps Green Tea  
• 6 tbsps Sugar

 Procedure

• Grind the tea finely.
• In a pan boil milk and dissolve the sugar.
• Stir in the green tea. Let it stand for 15 minutes and strain the mixture.
• Mix in cream and condensed milk.
• Freeze it. Serve as scoops.

 

 

Manjū

Manjū is a traditional Japanese confection consisting of a soft, doughy outer shell filled with sweet fillings such as red bean paste. These delightful treats are often enjoyed as snacks or desserts and come in various shapes and flavours, showcasing the artistry of Japanese culinary craftsmanship.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• 1/4 cup water
• 1/4 cup red bean paste (or preferred filling)
• Optional: 1/2 teaspoon vanilla extract or other flavoring (e.g., lemon zest)

Procedure

• In a mixing bowl, combine the all-purpose flour, granulated sugar, and baking powder.
• Gradually add water to the dry ingredients, stirring until a dough forms.
• Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes.
• Divide the dough into small portions, about 1 tablespoon each.
• Flatten each portion into a small circle, about 1/8 inch thick.
• Spoon a small amount of red bean paste (or preferred filling) onto the center of each dough circle.
• Gently fold the edges of the dough over the filling, pinching to seal and form a ball-shaped dumpling.
• Place the filled dumplings onto a parchment-lined baking sheet.
• Optional: Decorate the tops of the dumplings with small cuts or designs using a sharp knife.
• Preheat the oven to 350°F (175°C).
• Bake the manjū in the preheated oven for 15-20 minutes, or until the dough is golden brown.
• Remove from the oven and allow to cool slightly before serving.