Recipes
10 g for 1 batch
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200 g white bean paste *¹ (50% Brix)
34 g egg yolk (2 yolks)
61 g egg white (2 egg whites)
20 g Johaku sugar *²
10 g TREHA®︎
15 g rice flour *³
15 g cake flour
30 g candied yuzu peel (finely chopped)
*¹ Made from white beans (navy beans, white kidney beans etc.) and sugars
*² White sugar peculiar to Japan; granulated sugar with small amount of invert sugar syrup (Johaku sugar is a little sweeter than granulated sugar.)
*³ Hinomoto Cereals Flour Milling Co.,Ltd. / Regular Rice Flour (Murasaki-Komenoko)
Beat egg yolks, mix white bean paste.
Whip egg white, johaku sugar and TREHA®︎ to make a fine meringue.
Add small amount of 2 to 1. After mixing, combine with rest of 2.
Sieve rice flour and cake flour, then combine with 3. Add candied yuzu peel.
Pour the batter into a mold, place in a steamer. Steam 15 minutes over medium heat with the lid askew, turn up the heat a little and steam another 15 minutes with the lid.
Cut into 2cm thickness and serve.
Improve foam stability of whipped eggs
Low sweetness
Improve freeze-thaw stability
