Ukishima Cake

Name: Ukishima Cake
Total time: 4200 s
Yield: 4 servings
Cuisine: American
Ingredients: 150 g white bean paste; 100 g chestnut paste; 2 eggs; 15 g sugar; 15 g flour; 15 g rice powder (joshin-ko)

D.Erika @cook_2521719

Sweet bean paste-based cake without milk and butter. You can replace the paste with various paste: I used French marron cream. Of course, you can make this with only one kind of paste (250g). If you can't find the joshin-ko rice powder, you can try only with flour (30g).

D.Erika @cook_2521719

Saved

Ingredients

70 mins

4 servings

150 gwhite bean paste
100 gchestnut paste
2eggs
15 gsugar
15 gflour
15 grice powder (joshin-ko)

Saved

Steps

70 mins

1

Prepare white bean paste and chestnut cream.
2

Separate the eggs into egg yolk and white. Put the white bean paste and chestnut paste in a different bowl respectively. Mix the 3/5 of the egg yolk with the white bean paste and the 2/5 with the chestnut cream.
3

Mix the powders and add the 3/5 of them into the white bean paste, and 2/5 into the chestnut cream.
4

Beat the egg white. Add the sugar and keep beating until stiff peaks form.
5

Mix gently the 3/5 of the egg white with the white bean paste and the 2/5 with the chestnut cream.
6

Spread baking sheet in a mold and pour the chestnut dough.
7

Pour the white bean paste dough.
8

Steam for about 30 minutes. Remove from the mold and cool it down. Cut into a small pieces to serve. Enjoy!