Thursday, October 21, 2010

Charcoal Buns with Mochi & Black sugar

After the hectic week of birthday cake baking, life is back to normal for me again. :P I am glad that I get a little more free time now and able to bake something a little more interesting. :)) In case you all are wondering what am I referring to here, it's just something that has been on my to bake list for awhile now. It's baking charcoal bread again. I remembered the time I made my first charcoal loaf, it kind of created a "stir". Some readers were quite amazed with the addition of edible charcoal in breads and were eager to try it out on their own. It was uncommon then (more then a year ago), but I believe it's not so anymore. Now I see so many charcoal products selling in bakery stores and bloggers posting charcoal bakes. So this week, I decided to bake something original, something a friend told me to copyright it, lol! It's Charcoal Buns with Mochi and Black sugar.
I know....such a huge contrast from my previous post isn't it, lol! Looking from afar , I bet some people would think it's just a pile of black rocks or charcoal! LOL! I seriously don't know how to beautify it further, like adding toasted sesames on top etc, I just went ahead and leave it as is...plain black.

I have used the similar recipe as the previous Matcha buns with Mochi & red bean paste recipe. So instead of using Matcha powder, I used the same amount of edible charcoal powder this time round. And besides that, I replace the red bean paste with raw black sugar that was given to me from my sister. She recently went to Taiwan for business trip and bought me a couple of interesting baking ingredients to try, very sweet of her. ;) And this black sugar was one of it. Apparently people in Taiwan eat it as it is as a snack....sweet!The taste of the sugar is very deep and rich, close to molasses. And the special thing is it's a unrefined sugar, so it still contains potassium, iron, calcium and other minerals. I made the mochi less sweet and so encasing the black sugar plus the soft charcoal bun was just perfect. :)

You can see the black sugar in the muchi is partially melted. In fact this black sugar melts much easily then gula melaka. If you pop one morsel in your mouth, it will melt rapidly and leaves a slight "cooling" effect in the mouth...like confectioner's sugar. (not sure if I mislead the idea, lol!):) I believe you can try finding this black sugar in major Japanese grocery stores, they should carry a couple brands. Good luck finding it! Else chopped gula melaka might be a good substitute.

Anyway, interested bakers can head over to my Matcha buns with Mochi & Red bean paste recipe for reference. The possibility to different bun flavors and fillings are endless! Hope you guys will give it a try. :)

Have an advance nice weekend ahead guys! Cheerio!

26 comments:

Shirley @ Kokken69 said...

Bee, this is really interesting. Kudos to you for being so creative.

Anncoo said...

BeeBee ~ I also saw some bloggers making charcoal buns and those buns looks beautiful with the filling inside, really makes me drool...keep some for me pleace!

Cuisine Paradise said...

Hi, you made very lovely charcoal buns with mochi....it can see the chewy mochi....so yummy! May i know where do you get the bamboo charcoal? I have being searching for it high and low? Thanks :)

wendyywy @ Table for 2..... or more said...

There are actually these type of sugar sold here at sundry shops, but the way they are kept will deter you from popping one piece direct into your mouth!!!
Some are still in clumps, some broken up. Vendors buy this to mix with gula melaka to make syrup for cendol and others as this black sugar is far cheaper than gula melaka. I used this sugar during my confinement too, as like you said, more nutrients. My mom just said, eat this type of sugar more "bou" for ladies in confinement, but she never knew the reason why.

Jess @ Bakericious said...

Bee Bee, your charcoal buns really charcoal leh, so black like black beauty :P. I love the last photo, I will not hesitate to give this bun a big big bite, yum!

pigpigscorner said...

I saw quite a few bamboo charcoal breads around too. Very interesting, now I have to find that powder!

Zoe said...

Very interesting creation! I've not tried charcoal bun yet. Mochi in charcoal would be double the adventure!

Jet said...

The buns look absolutely delicious! Love the mochi. Thanks for sharing.

Sonia (Nasi Lemak Lover) said...

you always came out with interesting recipes, this buns look so good and healthy. Have a nice weekend ahead my friend.

jess @ j3ss kitch3n said...

wow this is something i never tried before lovely buns honey bee!

ReeseKitchen said...

Hey look how soft and nice your bread was...I like it so much!! Black heh...maybe it won't "lure" the kids, I know Cheryl will not...haha! Btw, do you think the charcoal powder you bought for me still can be use a?

DG said...

Nowadays, lots of black flours (black glutinuous, charcoal) are really in baking hahahaha :D
Love the contrast colour of the bun :) I haven't try charcoal before, but I read somewhere that it tasteless, is that true?

Passionate About Baking said...

Ooh...very creative and very nice. Ever since I baked my first Bamboo Charcoal swiss roll, I love charcoal now. Heehee... a little of exotic feeling. It's black beauty. Your charcoal buns looks really good. I like it, but don't know if I should attempt though. :p

neyeeloh said...

Very specialy bun, the other day I just went to kitchen capers, forgot to buy charcoal powder :(

mr. pineapple man said...

wow!! the last picture looks amazing!

Elin said...

BeeBee...I thought it was black stones from far :) I have some edible bamboo charcoal powder and was wondering what to do with them...hahaha now I know what to do and thank you so much for sharing the recipe. Will check it out soon :)

Honey Bee Sweets said...

Thanks Shirley! I think it's getting more common nowadays that we see Charcoal bakes around. Hey, still haven't tried your charcoal Swiss roll recipe yet!

Sure Ann! When you coming?? Any longer I think the buns are gonna become real rocks already, lol!

Hi Cuisine Paradise! Thanks for dropping by and leaving me a comment. :) Initially I got mine from BBO while I was still in KL. But when I came back, I kind of introduce this bamboo charcoal powder to Gina from Kitchen Capers. So now Gina's store carries this charcoal powder...she even links her product to my charcoal bread post, lol! Her store is in Kallang Bahru...let me know if you need more info.

Honey Bee Sweets said...

Wendy, it's interesting when I googles about this black sugar, it seems to be very popular in Taiwan & Japan not South East Asia. Hopefully the quality of the black sugar my sister bought for me is much better. :)) It was in a air tight canister...lol!

Thanks Jess! Yeah horr, very black...very charcoal look! You make sure ah, the next time I throw you one unexpectedly, you better catch it and pop it in your mouth, lol!

Ann, thanks! Hmm...not sure where they sell in London. I will gladly get a bottle for u if you are in Singaporefor a visit. :))

Honey Bee Sweets said...

Thanks Zoe! Yes, the mochi in buns are getting pretty popular nowadays. Hope u will try this. ;)

You are most welcome Jet! Glad you like this and hope to see you around.

Thanks Sonia! Indeed it is known that charcoal has a detox effect on the body. ;)

Honey Bee Sweets said...

@Jess: thanks! It is getting popular, but why not try baking it at home??

@Resse: You said it! My young one asked me,"Mummy, why you bake this black black thing? Can eat meh?" Lol! Sure! The charcoal powder should still be good to use. :)

@DG: oh yes...more and more people trying this charcoal powder out. Yes, it's tasteless! So if you close your eyes and eat it, it basically taste like any other plain white bread. :)

Honey Bee Sweets said...

@Jane: there are so many recipes out there that we have 2nd thoughts with. But if you like charcoal bread(the one u bought from Lavender) , you should try this out. :) Happy baking your black beauty.

@neyeeloh: ohh... Yeah, remember to buy it the next time round. :)

Angie's Recipes said...

wow Dark mochi!!! I need to look for some charcoal powder.

Passionate About Baking said...

Ooh...really? I miss the charcoal mochi bread from Lavender. And I won't get to go JB till next month. Ooh ooh... So I must try this right? Ok, will add this to my must-do list... Thanks so much ya, HBS!!

Pei-Lin@Dodol and Mochi said...

Bee Bee, I've actually not tried using black sugar before. Bet it tastes like dark brown sugar? I know dark brown sugar has an intense molasses flavor to it.

Yea, you should copyright it! I bought some charcoal powder when I was in SG from Kitchen Capers. Hope I get to use it in the time to come. You're seriously one baking guru! Love simple home-made bakes like these buns!

Arthur in the Garden! said...

Very nice! Love the recipes!

Honey Bee Sweets said...

Thanks Arthur!