East West Chanoyu Center
Ingredients (yield 15 servings):
white bean paste - 400 grams (14oz)
Eggs - 4 large (room temperature)
Sugar -100 grams (3.5oz)
Salt - a pinch
Low-gluten wheat flour - 25 grams (0.88oz)
Joshinko (rice flour) - 25 grams (0.88oz)
Amanatto (candied beans) - 40 grams (1.4oz) (optional),
(sprinkle on first layer of batter)
Matcha (powdered green tea) - four heaping chashaku
Nagashikan (mold), lined on all sides with parchment
the flours and salt together and set aside. Measure the sugar
and set aside. Separate egg whites and yolks. In a large bowl
beat together the bean paste and 2/3 of the sugar. Strain the
egg yolks into the paste and beat until incorporated. Gradually
fold the flours into the batter. Separate batter into two bowls.
Make koicha (thick tea) by adding a little
boiling water to the matcha. Strain and stir into one of
the batters to achieve the desired green color.
Strain the egg whites into a bowl and beat to a stiff
peak while gradually adding the remaining 1/3 of the sugar. Add
the egg whites to the batters: To each of the two bowls add 1/6
of the total volume of whites and stir to lighten batter. Divide
the remaining whites and fold into the batters. Work as quickly
as possible with beaten egg whites.
Spoon the darker of the two batters into the bottom
of a nagashikan, forming peaks on the surface with the
back of a spoon. Sprinkle with amanatto. Spoon the lighter
batter on top, filling to 80%. Smooth the top of the batter.
Steam on medium-high heat with the towel wrapped lid
ajar for 10 minutes to prevent cracking and doming. Close lid
and steam for an additional 30 minutes. Remove from steamer; remove
cake from pan as soon as you can handle it. Peel away paper and
cool thoroughly on a fine mesh wire rack. Wrap and refrigerate
or freeze. Best if prepared one day before serving. Slice and
Variations: change the colors to reflect the seasons;
flavor with miso (soy bean paste), sesame, liqueurs, nuts,
or fruit; substitute the white bean paste for red bean paste;
use white bean paste for 1/2 the batter, red for the other half.
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