Another recipe from the “Every Day“ book. Another big success. I can’t stop eating these sesame sticks and neither can my 21-month old toddler!
I didn’t have black sesame seeds so I replaced them with white. It’s so nutty, subtly sweet, and the crunch is irresistible. My daughter is begging me for another one while I type this … and I don’t blame her. The batch I just baked is almost gone now.
Black Sesame Sticks
80 g cake flour
20 g whole wheat flour
20 g cane sugar
20 g black sesame seeds
2 tablespoons canola oil
2 tablespoons soy milk (you can substitute with water)
A pinch of salt
Here’s the detailed information on how to make these yummy sticks. It’s in Japanese but there are plenty of pictures to help you along the way!
It’s so ironic. Japanese tourists would drop hundreds, if not thousands, of dollars gobbling up American goods when they’re visiting the states on a holiday, while we Japanese living in the states would spend three times as much to get Japan-made products online or at local Japanese stores!
I love Japanese book and I can spend hours browsing through Amazon Japan to check out fun cookbooks and craft books. I usually resist the urge to purchase anything since it’s more expensive to buy it here and the shipping fee is pretty ridiculous, but once in a while, especially when I’m tired and lacking the willpower, I push the “click to purchase” button, which immediately follows by a buyer’s remorse. But most Japanese books are so well written and practical, I’m always glad to have ordered them when they arrive at my doorstep three to five business days later.
My latest purchase was this baking book titled, “Mainichi Tabetai Gohan no Youna Kukki to Bisuketto no Hon,” (まいにち食べたい“ごはんのような”クッキーとビスケットの本), which translates loosely to, “Book of cookies and biscuits you want to eat every day like a meal.” The author, Shiho Nakashima, cleverly and quite accurately titled the book as such, because all the recipes included here are so healthy (maple syrup instead of white sugar; a tiny bit of canola oil instead of butter, and no eggs, for example), one won’t experience an ounce of guilt even after eating these baked snacks every day.
The basic, and perhaps the most popular among the cult followers (Nakashima has published several more books on this “every day” series, including everyday muffins, crackers, and chiffon cakes, which are equally impressive), is the Smile Biscuit, which you see here. It’s made out of the combination of whole wheat and cake flours, maple syrup, and canola oil. I was pretty hesitant at first (how can something with virtually nothing in it possibly taste good?) but I was surprised when I took the first bite of the super dense biscuit. It was absolutely sensational! It was so simple but not plain, and so gentle but not flavorless. It reminded me of snacks I grew up eating in Japan in the early 80s, before all the artificial sweets began filling up the grocery store shelves.
You can’t really think of this as a substitute for a regular, butter and sugar cookie but think of this rather as something completely new to our taste buds. Sure, it tastes nothing like the cookies that we’re accustomed to, but it brings a wonderful, fresh flavor and texture (and so much comfort) that would sure to satisfy any adventurous and open-minded cookie lovers out there. I am absolutely in love with these cookies / biscuits and I will, in fact, bake them and eat them every day as part of my daily dining ritual. (Confession: I received this book a week ago and I already made four batches of it.)
Here’s the video of the author making the Smile Biscuit!