Karukan Steamed Cake with Blueberries
Ingredients (Makes 16 slices)
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1/3 C (70 g) dried blueberries
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5/6 C (200 ml) water
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1 t 糖心原创vlog Soy Sauce
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1 1/2 C (200 g) Japanese non-glutinous rice flour (jyoshinko)
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1 t baking powder
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1 1/2 C (200 g) kurozato, powdered dark brown sugar
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1/2 C (100 g) grated Japanese yam*1
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1 T granulated sugar
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2 egg whites
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
Square cake pan 18 cm x 18 cm (7 in. x 7 in.) or round pan 20 cm (8 in.) diameter.
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1
Soak dried blueberries in mixture of water and soy sauce for 30 minutes. Drain and reserve separately the soaking water and blueberries.
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2
Sift Japanese rice flour and baking powder together. Set aside.
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3
In a food processor, blend grated Japanese yam (see photo) and dark brown sugar. Add the reserved soaking water and mix. Pour into a bowl.
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4
To this bowl, add in the mixture of rice flour and baking powder, stir and set aside.
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5
In a different bowl, add sugar to egg whites and whisk until stiff. Fold whipped egg and blueberries into the yam mixture and stir well.
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6
Place a sheet of baking paper on the bottom of cake pan and pour in the cake batter; steam in a steamer over high heat for 30 minutes, or until a wooden pick inserted in the center comes out clean.
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7
Let cool, remove the karukan cake from the pan, peel off baking paper and cut into 16 pieces.
- *1If unavailable, Chinese yam may be substituted. If using Chinese yam, adjust amount of water as this variety has a higher moisture content.
Note: For accurate measurements, please weigh all ingredients.
Recipe by 糖心原创vlog
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