FRUIT LOOPS CHEESE TRUFFLES

Adapted from Ochi

Ingredients (for 16 balls):

4 oz cream cheese, softened to a room temperature
4 oz white chocolate
1 cup Fruit Loops, broken coarsely (for filling)
4 cups Fruit Loops (for coating)

Note: I use Fruit Loops cereal instead of the Japanese rice puffs (hina-arare) as the original recipe calls for.  Mine turned out a bit too sweet for my taste because of the Fruit Loops that is already sweet as is also the chocolate I used is more on the sweeter end.  I think I would use unsweetened or slightly sweetened rice puffs and a different brand of white chocolate.  If you have any recommendations for the white chocolate that I can try, please leave a comment below :-)

Direction:
1) Melt the chocolate using a double boiler method like below (place a container over a boiling water before placing the chocolate in it)

2) Once the chocolate has melted, add the cream cheese and mix well

3) Then add the Fruit Loops for filling and mix well gently

4) Divide the mixture into 16 and round each into a ball

5) Then roll it in Fruit Loops for coating 

6) Place it in the refrigerator to set it and then serve.  ENJOY!!!

Note: I brought mine to a hot and sunny swimming day of 90 F for the kids to enjoy.  The truffles ended up melting like crazy and became soggy (yikesss ... sorry kids!!!).  My recommendation is to serve them fresh from the refrigerator and enjoy them right away.

AVOCADO JUICE

Ingredients:

1 avocado
1/2 cup water or milk
1 1/2 tbs condensed milk
4 ice cubes

Direction:

• Blend all ingredients together.  EASY!!!  Can be served with or without tapioca pearls

KOREAN SWEET PANCAKES (HODDEOK) A LA MAANGCHI

8 pancakes

Ingredients:

Dough

1 cup lukewarm water

2 tbs white sugar

2 tsp dry yeast

1/2 tsp salt

1 tbs oil 

2 cups all purpose flour

Filling

1/2 cup brown sugar

2 tbs chopped walnuts

Direction:

• Place water in mixing bowl and add white sugar, yeast, salt, and oil (stir well)
• Add all purpose flour a little bit at a time and mix well using spoon
• Let the dough sit at room temperature for 1 hour (with lid on)
• Knead the dough to remove bubbles (make sure to spread flour to avoid stickiness)
• Let the dough rise again for another 20 minutes
• In the meantime, mix filling ingredients in a small bowl
• Knead the dough again to remove bubbles and spread flour on cutting board before hand
• Divide dough into 8 balls
• Flatten each ball, add the filling to the center, and wrap into a stuffed ball
• Heat up non-stick pan with a little oil on a medium heat
• Place the stuffed ball on the pan and press using spatula
• Cook for 1 minute (till golden brown) before flipping
• Flip the pancake, turn heat to low, and cover the lid
• Cook for another 1 -2 minutes till both sides are golden brown
• Serve while it's still hot

OKONOMIYAKI (JAPANESE PANCAKE/PIZZA)

Ingredients:
1 cup Okonomiyaki Flour
3/4 cup water
2 eggs
Cooking Oil
2 cups (or more) shredded cabbage
1 cup shredded carrot
2 cups meat (I use shrimp and crab meat)
2 packages of Yaki Soba (you can use wet yaki soba instead of the dry instant one)


Toppings:
Japanese Mayo
Okonomi Sauce
Seaweed Flakes
Katsuo Flakes


Direction:

• Mix flour, egg, and water till everything dissolves
• Pan fry cabbage and carrot till tender and mix with the flour mixture
• Pan fry meat till cooked and mix with the flour mixture
• Follow direction in the package to cook the Yaki Soba
• Stir fry Yaki Soba and add a bit water to avoid this from drying
• When done, add the seasoning that comes with the package
• Lay flat the yaki soba on the pan and add the mixture to cover it
• Flip when it's done on one side
• Remove from heat and cut up when it's done
• Put the seaweed flakes and katsuo flakes on top of okonomiyaki
• Add mayo and okonomi sauce to finish
  

NUTELLA MOCHI A LA ELLA

18 - 22 Mochi Balls

Ingredients:
1 cup Mochiko flour
1 cup water
1/2 cup sugar (adjust this to your taste and depends on what kind of filling you have)
Nutella (you can substitute with any kind of fillings such as Green Tea Ice Cream)
Corn flour


Direction:

• Pour Mochiko flour into sauce pan
• Add sugar and water, mix well
• Turn on heat in medium low, keep stirring to avoid burning and sticking
• After the mixture becomes doughy and thick, remove from heat
• Prepare a plate covered with corn flour (you can actually use Mochiko flour too -- but I prefer corn flour because it is cheaper hehe)
  
• Brush corn flour onto your palms to avoid sticking
• Using 2 spoons, take a spoon of mixture and place it on the corn-floured plate
• Using your hands, cover the mixture with the corn flour
• Round the mixture to make a tiny ball and flatten to make circular shape
• Add Nutella to the middle
• Fold the mixture to close the edges and make rounded ball
  

BEN & JERRY CHERRY GARCIA ICE CREAM A LA YANNY

Ingredients:
1/2 cups chopped plain chocolate bar
1/2 cups fresh cherries, halved and pitted
2 large eggs, just the white parts
3/8 cups sugar
2 cups heavy cream
1 cup 2% milk


Direction:

• Place chopped chocolate flakes and cherries in a separate bowl, refrigerate
• Whisk eggs in mixing bowl until light and fluffy for 1-2 minutes
• Whisk sugar, a little at a time, then continue whisking until completely blended for 1 minute
• Pour in cream, milk, and whisk to blend
• Transfer ice cream mixture to Ice Cream Maker
• Add chocolate and cherries to the Ice Cream Maker 2 minutes before it's done
  

RUM AND RAISIN ICE CREAM

Ingredients:
4 oz raisins
1/2 cup rum
1 cup 2% milk
3/8 cup sugar
2 medium eggs
2 cups heavy cream


Direction:

• Heat milk while beating eggs and sugar in a separate bowl
• Slowly pour hot milk onto the egg mixture while stirring
• Pour all mixture into saucepan and heat it without boiling but stirring all the while till thicken like custard
• Cool to room temperature
• Mix in cream and fridge for 12 hours after it cools
• Process in Ice Cream Maker
• Add raisins at the end
  

MOCHA ICE CREAM

Ingredients:
250 ml water
1 tsp agar-agar (jelly) powder
200 gr (7.025 oz) sugar
500 ml 2% milk
3 tbs chocolate powder mixed with 4 tbs water
2 tsp coffee powder mixed with 2 tbs hot water
250 ml thick cream


Direction:

• Boil water, agar-agar powder, and sugar till boil
• Put milk, thick cream, chocolate mixture, and coffee mixture
• Bring it to boil and set aside until cold
• Put in refrigerator
• Use Ice Cream Maker to finish
  

ES TELER A LA KO CHRIS

Ingredients:
1 can coconut meat, sliced and set aside the syrup
1 can jack fruit, diced and set aside the syrup
1 can Green Grass Jelly, diced
1 can longan, set aside the syrup
1 can Rambutan, set aside the syrup
1 can Palm Seed in heavy syrup, do not use the syrup
1 litter 2% milk
1 cup of water
4 tbs condensed milk


Direction:

• Mix them together and put in the fridge before serving