Rice flour cake with white chocolate & chestnut
There is a sweet which is called "Ukichima" in traditional Wagashi (a Japanese confectionary). It's made from white bean jam, egg and rice flour. I replace bean jam with chestnut puree & white chocolate in this recipe.
Rice flour cake with white chocolate & chestnut
There is a sweet which is called "Ukichima" in traditional Wagashi (a Japanese confectionary). It's made from white bean jam, egg and rice flour. I replace bean jam with chestnut puree & white chocolate in this recipe.
Open in Cookpad AppSteps
- 1
Ingredients
- 2
Mold
- 3
Separate eggs into yolks and whites.
- 4
Make chestnut batter--Mix 50g of chestnut puree and 50g of sugar. Add a yolk and mix them.
- 5
Put 30g of rice flour and mix them.
- 6
Make white chocolate batter--Melt 50g of white chocolate in a double boiler. Add 40g of yoghurt and melt them together. When the chocolate melted completely, take it off the heat.
- 7
Add 1/2Tbsp of sugar and mix them well. Add a yolk and mix them.
- 8
Put 30g of rice flour and mix them.
- 9
Make meringue with white of the two eggs and the 30g sugar.
- 10
Mix 1/2 of the meringue and the chestnut batter. Put it into a mold. Smooth the surface.
- 11
Mix another 1/2 of the meringue and the white chocolate batter. Put it into a mold. Smooth the surface.
- 12
Put the mold in a steamer. Put it on chopsticks to make a space under it. Steam it for 20 minutes over a high heat. (*Water in the steamer should be boiled when you put the mold. *Put a cloth under the lid to avoid dews dropping on the cake.) Unmold and put the cake on something like a toasting net to cool it. During cooling it, cover it with a cloth to keep it moisture.
- 13
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