Kimi-Shigure :bean jam cake
D.Erika @cook_2521719
Some of the ingredients should be hard to find outside Japan, but I like it and would love to share the recipe!!
Kimi-Shigure :bean jam cake
Some of the ingredients should be hard to find outside Japan, but I like it and would love to share the recipe!!
Cooking Instructions
- 1
Boil two eggs. Remove the egg white and strain the egg yolks.
- 2
Heat the white bean paste to dry a little. Be careful not to burn! It's done when the paste doesn't stick to your finger.
- 3
This is joshinko.
- 4
Put the paste in a bowl, mix it with the cooked egg yolks, the raw one and the joshinko.
- 5
Done. Prepare a steamer.
- 6
Divide into 10 to 12 pieces, spread each to a round shape, place some red bean paste and cover it. I used bean jam with skin but usually red bean paste without skin is better.
- 7
Place the kimi-shigures on a cooking paper or cloth in the steamer basket. Cook them for 12 minutes.
- 8
Cool them down and remove from the basket. Enjoy!
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