Ukishima Cake
Ukishima Cake

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ukishima cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Ukishima Cake is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Ukishima Cake is something which I have loved my entire life.

Prepare white bean paste and chestnut cream. Separate the eggs into egg yolk and white. Put the white bean paste and chestnut paste in a different bowl respectively.

To begin with this recipe, we have to first prepare a few ingredients. You can cook ukishima cake using 6 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Ukishima Cake:
  1. Prepare 150 g white bean paste
  2. Prepare 100 g chestnut paste
  3. Make ready 2 eggs
  4. Get 15 g sugar
  5. Get 15 g flour
  6. Take 15 g rice powder (joshin-ko)

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Steps to make Ukishima Cake:
  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!

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