Using coconut milk, rice flour and banana bits inside pancakes made them so fluffy soft. I love pancakes which is my guilty pleasure. I can eat pancakes every day if my figure would stay the same as in my twenties. But now, I need to watch out! Too bad!






I'm so happy because


I still have 3/4 left!

It's true pleasure to bite into something soothingly sweet. I need to make another pancakes soon!

March 3rd is Girl's Day in Japan to celebrate for us girls in any ages with some special Japanese feast and delicacies. We also set up "Ohina-sama", the dolls in traditional Japanese imperial Kimono style. "Ohina-sama" always at least comes as a couple, a princess and her gloom, a prince so as to a girl can meet her price charming one day to get happily married.

Since I left my "Ohina-sama" back in Japan at my mother's house, I decided to paint them with bear characters. It cheered up our tropical house in Malaysia. And as a customary, we would offer some delicacies consist of 3 colors of pink, white and green.



I've made one traditional and one creative delicacies offering to "Ohina-sama".



Usually, we buy this already-made "Hina-arare" from a store but here in Malaysia, there is no chance to find one. Instead, I made it from scratch.

A bowl of short grain rice is the main ingredient. I washed the rice and dried them in the low-heated oven at 60℃ with its door slightly open for 3 hours. Occasionally I turn them upside down so that they could be completely dry.

Then after heating grapeseed oil in a small pan, I fried the dried rice until they puffed up, I scooped them up and drained excess oil on kitchen papers.

Followed by this step, I made a syrup with beet root juice, normal and green tea individually and coated puffed rice with syrup by cooking them with 3 different colored syrups. Done!



I also made three-colored steamed cakes.


Girl's Day is something special for girls in any ages. I've prepared a special lunch for our guest.

A typical feast for Girl's Day which includes

 Chirashi-zushi. It's a homemade sushi with some vegetables and salmon flakes in my case decorated with cooked prawns, snap peas, fried egg strips and shredded Nori.


This savory egg custard is warm when it's served. I have hard time to find ingredients to put in, so I used some mushrooms, chopped spinach, and tiny sliced carrots, diced prawns and fish balls.



Finally, the soup was somehow different from what I've created for Girl's Day. Actually, my husband made it with French-style Bisque soup stock and parsnips with a touch of fresh cream.