Recipes using Japanese rice flour
Toasted Grain Custard,
Prune Poached with Bergamot,
Short Bread “streusel”
- Japanese rice flour
- Cold butter
- Confectioners sugar
Combine all ingredients in an electric mixer with paddle attachment. Mix on medium speed for 5-7 minutes or until it all comes together as a thick cookie dough.
Pack together, wrap in plastic, refrigerate until solid and cold.
Cut to desired shape.
Bake on silpat or baker’s parchment for 12 minutes, 320 °F (160 °C).
2)Toasted Grain Custard
- Toasted Japanese rice flour
- Egg yolk
- Brown sugar
- Toasted steel cut oats
Toasted the oats at 380 °F (190 °C) for 12-16 minutes or until they turn a darker brown and put off a strong aroma.
Rice flour can be toasted at this time as well, using a separate pan (set aside, once cooled, in an airtight container, to be used the next day)
Be sure to stir (oats and rice flour) every 4 minutes, until thoroughly toasted.
Heat milk to scalding, then pour over the oats in a container that can be sealed tight.
Allow to cool and refrigerate overnight. The next day, in an electric blender, mix the oat/milk soaker together on high speed for 2 minutes. Run this mixture through a fine mesh strainer (to remove oat pulp) and into a small saucepan.
Add brown sugar and salt to milk, and bring to boil.
Meanwhile, add white sugar and toasted rice flour to yolks in a mixing bowl and whisk until completely combined and pale looking.
Pour 1/3 of your hot milk into the mixing bowl to temper the yolks. Whisk quickly to emulsify.
Add another 1/3 of your milk and continue whisking.
Now pour your yolk mixture into the remaining 1/3 of milk in the pot and stir over medium-low heat for 1 minute. Remove from heat and add butter. Continue to whisk until completely emulsified.
Pour into a heat tolerant container, cover tightly and refrigerate for at least an hour.
- Whiter pepper
- Vanilla bean
- Earl grey tea
- 4 bags ea
- (make sure it is high quality)
Heat water to boil. Steep tea bags in heated water for 3 minutes. Remove from water, squeezing out remaining liquid back into the pot.
Reheat liquid with vanilla and pepper until boiling.
Remove from heat and allow to cool for 20 minutes.
Cut prunes into bite-size pieces.
While syrup is still warm add cut prunes to steep overnight (or at least 4 hours) at room temperature in a covered container.