Easy Sakura Ukishima (Japanese-style Steamed Cakes) for Cherry Blossom Viewing.
You can have Easy Sakura Ukishima (Japanese-style Steamed Cakes) for Cherry Blossom Viewing using 8 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Easy Sakura Ukishima (Japanese-style Steamed Cakes) for Cherry Blossom Viewing
- You need 250 grams of Shiro-an.
- Prepare 30 grams of Sugar.
- It’s 15 grams of ✿ Joshinko.
- It’s 15 grams of ✿ White flour.
- It’s 1 1/2 tbsp of Milk.
- It’s 2 of Eggs.
- Prepare 1 dash of Cherry blossoms preserved in salt.
- It’s 1 dash of Red food coloring.
Easy Sakura Ukishima (Japanese-style Steamed Cakes) for Cherry Blossom Viewing step by step
- Line the cake tin with parchment paper. Bring water to a boil in a steamer. Dissolve food coloring in 1/4 teaspoon water, and set aside..
- Stir the milk into the white bean paste, then add half of the sugar and the egg yolks..
- Sift in the ingredients marked ✿ and mix..
- In a separate bowl, beat the egg whites with a little sugar, add the rest of the sugar and continue beating until soft peaks form. No need to beat for too long..
- Fold the egg whites, one-third at a time, into the batter in Step 3..
- Add the dissolved food coloring, and stir lightly..
- Pour the batter into the cake tin. Arrange the preserved cherry blossoms on top..
- Put the tin in the steamer and cook for 10 minutes over high heat, then turn down the heat to low, and steam for 15 minutes..
- After steaming, place a dampened, but tightly wrung out kitchen towel over the tin, until it's completely cooled. Even if it looks puffy, it will be just right after it cools..
- If it's still high in the middle after cooling, invert it onto a piece of parchment paper for about 5 minutes. Don't use plastic wrap, or else it will stick..
- Cut and serve.You could also cook it in a small pound cake tin or muffin cups..
- It's really delicious if you chill it before serving..
