KARUKAN STEAMED CAKE WITH BLUEBERRIES
Makes 16 slices
115 kcal Protein 1.8 g Fat 0.2 g (per piece)
- 1/3 C (70 g) dried blueberries
- 5/6 C (200 ml) water
- 1 t Kikkoman Soy Sauce
- 1 1/2 C (200 g) Japanese non-glutinous rice flour (jyoshinko)
- 1 t baking powder
- 1 1/2 C (200 g) kurozato, powdered dark brown sugar
- 1/2 C (100 g) grated Japanese yam*
- 1 T granulated sugar
- 2 egg whites
Square cake pan 18 cm x 18 cm (7 in. x 7 in.) or round pan 20 cm (8 in.) diameter.
- Soak dried blueberries in mixture of water and soy sauce for 30 minutes. Drain and reserve separately the soaking water and blueberries.
- Sift Japanese rice flour and baking powder together. Set aside.
- 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.
- To this bowl, add in the mixture of rice flour and baking powder, stir and set aside.
- 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.
- 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.
- Let cool, remove the karukan cake from the pan, peel off baking paper and cut into 16 pieces.
* If 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 Kikkoman Corporation
1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
This recipe was inspired by “The Japanese Table” feature article “Food Byways: The Sugar Road” included in this issue.