Hello, I’m Marie. Today, I’m gonna show you how to make kimi-shigure :bean jam cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Kimi-Shigure :bean jam cake Recipe
Kimi-Shigure :bean jam cake is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Kimi-Shigure :bean jam cake is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have kimi-shigure :bean jam cake using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kimi-Shigure :bean jam cake:
- Get 300 g white bean paste
- Prepare 100 g red bean paste
- Make ready 2 cooked egg yolks
- Take 1 raw egg yolk
- Make ready 12 g joshinko rice powder
Instructions to make Kimi-Shigure :bean jam cake:
- Boil two eggs. Remove the egg white and strain the egg yolks.
- 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.
- This is joshinko.
- Put the paste in a bowl, mix it with the cooked egg yolks, the raw one and the joshinko.
- Done. Prepare a steamer.
- 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.
- Place the kimi-shigures on a cooking paper or cloth in the steamer basket. Cook them for 12 minutes.
- Cool them down and remove from the basket. Enjoy!
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