Kimi-Shigure :bean jam cake

Name: Kimi-Shigure :bean jam cake
Cuisine: American
Ingredients: 300 g white bean paste; 100 g red bean paste; 2 cooked egg yolks; 1 raw egg yolk; 12 g joshinko rice powder

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!!

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!!

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Ingredients

300 gwhite bean paste
100 gred bean paste
2cooked egg yolks
1raw egg yolk
12 gjoshinko rice powder

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Steps

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!