Ukishima Cake

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Ukishima Cake. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Ukishima Cake is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is simple, it's quick, it tastes delicious. They are fine and they look wonderful. Ukishima Cake is something which I've loved my whole life.

Many things affect the quality of taste from Ukishima Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ukishima Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ukishima Cake is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ukishima Cake estimated approx 70 mins.

To begin with this particular recipe, we have to prepare a few components. You can have Ukishima Cake using 6 ingredients and 8 steps. Here is how you can achieve that.

Sweet bean paste-based cake without milk and butter. You can replace the paste with various paste: I used French marron cream. Of course, you can make this with only one kind of paste (250g). If you can't find the joshin-ko rice powder, you can try only with flour (30g).

Ingredients and spices that need to be Prepare to make Ukishima Cake:

1. 150 g white bean paste
2. 100 g chestnut paste
3. 2 eggs
4. 15 g sugar
5. 15 g flour
6. 15 g rice powder (joshin-ko)

Instructions to make to make Ukishima Cake

1. Prepare white bean paste and chestnut cream.
2. Separate the eggs into egg yolk and white. Put the white bean paste and chestnut paste in a different bowl respectively. Mix the 3/5 of the egg yolk with the white bean paste and the 2/5 with the chestnut cream.
3. Mix the powders and add the 3/5 of them into the white bean paste, and 2/5 into the chestnut cream.
4. Beat the egg white. Add the sugar and keep beating until stiff peaks form.
5. Mix gently the 3/5 of the egg white with the white bean paste and the 2/5 with the chestnut cream.
6. Spread baking sheet in a mold and pour the chestnut dough.
7. Pour the white bean paste dough.
8. Steam for about 30 minutes. Remove from the mold and cool it down. Cut into a small pieces to serve. Enjoy!

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So that is going to wrap this up with this exceptional food Recipe of Any-night-of-the-week Ukishima Cake. Thanks so much for your time. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!