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Recipes
- 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.
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.