Japanese Cakes


Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


These cakes are served either at tea or after dinner. They are made with 2 lbs of red beans, 2 lbs of sugar and 2 ozs. of gelatine. The beans are boiled for 3 hours and, when quite tender, they are rubbed through a sieve, mixed with the sugar and the dissolved gelatine and allowed to simmer for 7 hours. The mixture is then poured into flat moulds and served cold.