160 gr 白あん

3 egg yolks

20 gr 上新粉

20 gr normal flour

1 gr of baking powder

3 egg whites

40 gr sugar

40 gr 甘納豆 (candied beans)

Can be coloured with 抹茶 (but it will not take on its flavour). See colours.

Mix 白あん, yolks; then add sifted flours. Beat whites with sugar, fold; then layer in mould, adding the beans. Steam for 15' on medium heat with the cloth-wrapped lid half open, then 15' with the lid closed.

In my bamboo basket it gets a bit tight, so this one is better to do in the Creuset.

After steaming, take out of the 流し器, cover with cool, wet cloth to chill down.

I'm thinking of doing one without egg yolks for the top layer so it's completely white and I then can call 雪島.