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| + | ===かぼちゃ=== | ||
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| + | The original recipe: | ||
| + | * 200 gr peeled pumpkin, steamed for 20' | ||
| + | * 2 eggs, separated | ||
| + | * 60 gr cane sugar. I think, however, that the colour is changed too much, so I'd use white sugar here. | ||
| + | * 14 gr 上新粉 | ||
| + | * 13 gr 米粉 (I used only 上新粉 last time, and it was a bit too fine, I felt, so maybe this might make a difference) | ||
| + | * 50 gr rum raisins (just steep raisins for 1 day in rum. Last time I used a 64% Jamaica rum, which maybe was a tad strong). | ||
| + | * 10 gr white sugar for beating the egg whites | ||
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| + | ➡️ Steam for 10' with the lid ajar, then 20' covered. When steaming, vent every now and then. Still, I got a very wet and dense cake. So maybe a bit longer steaming and some baking powder would be fine. KM really likes the rum raisins though. | ||
| ===Variations=== | ===Variations=== | ||
| * 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. | * 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. | ||