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Ukishima Cake
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A picture of Ukishima Cake.

Ukishima Cake

D.Erika
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).

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).

Read more

Ukishima Cake

D.Erika
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).

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).

Read more
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Ingredients

70 mins
4 servings
  1. 150 gwhite bean paste
  2. 100 gchestnut paste
  3. 2eggs
  4. 15 gsugar
  5. 15 gflour
  6. 15 grice powder (joshin-ko)
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Steps

70 mins
  1. 1

    Prepare white bean paste and chestnut cream.

    A picture of step 1 of Ukishima Cake.
  2. 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.

    A picture of step 2 of Ukishima Cake.
  3. 3

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

    A picture of step 3 of Ukishima Cake.
  4. 4

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

    A picture of step 4 of Ukishima Cake.
  5. 5

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

    A picture of step 5 of Ukishima Cake.
  6. 6

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

    A picture of step 6 of Ukishima Cake.
  7. 7

    Pour the white bean paste dough.

    A picture of step 7 of Ukishima Cake.
  8. 8

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

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Copied!

D.Erika
D.Erika @cook_2521719
on January 12, 2016 08:43

Comments (3)

Mio
Mio @cook_2539411
July 28, 2016 06:59
This cake really melts in my mouth. It was so awesome!
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