Steamed Azuki Bean Cake

Name: Steamed Azuki Bean Cake (Azuki no Mushigashi)
Cuisine: Japanese
Ingredients: ⅔ teaspoon plus a pinch salt; 1 cup plus 6 tablespoons (14 ounces) sweet azuki bean paste; 6 eggs, separated; 10 tablespoons sugar; 3½ ounces kuri no kanroni (sweet chestnuts in syrup, available at Japanese food stores), cut into rough pieces and coated with a mixture of 1 tablespoon cake flour and 1 tablespoon joshinko (rice flour); 3½ ounces kuri no kanroni (sweet chestnuts in syrup, available at Japanese food stores), cut into rough pieces and coated with a mixture of 1 tablespoon cake flour and 1 tablespoon joshinko (rice flour); 3½ ounces kuri no kanroni (sweet chestnuts in syrup, available at Japanese food stores), cut into rough pieces and coated with a mixture of 1 tablespoon cake flour and 1 tablespoon joshinko (rice flour); 3½ ounces kuri no kanroni (sweet chestnuts in syrup, available at Japanese food stores), cut into rough pieces and coated with a mixture of 1 tablespoon cake flour and 1 tablespoon joshinko (rice flour); 3½ ounces kuri no kanroni (sweet chestnuts in syrup, available at Japanese food stores), cut into rough pieces and coated with a mixture of 1 tablespoon cake flour and 1 tablespoon joshinko (rice flour); 3½ ounces kuri no kanroni (sweet chestnuts in syrup, available at Japanese food stores), cut into rough pieces and coated with a mixture of 1 tablespoon cake flour and 1 tablespoon joshinko (rice flour); 3½ ounces kuri no kanroni (sweet chestnuts in syrup, available at Japanese food stores), cut into rough pieces and coated with a mixture of 1 tablespoon cake flour and 1 tablespoon joshinko (rice flour); 3½ ounces kuri no kanroni (sweet chestnuts in syrup, available at Japanese food stores), cut into rough pieces and coated with a mixture of 1 tablespoon cake flour and 1 tablespoon joshinko (rice flour); 3½ ounces kuri no kanroni (sweet chestnuts in syrup, available at Japanese food stores), cut into rough pieces and coated with a mixture of 1 tablespoon cake flour and 1 tablespoon joshinko (rice flour); 1 tablespoon matcha (powdered green tea); 1 tablespoon matcha (powdered green tea); 2 cups lightly whipped cream

Azuki no Mushigashi

Preparation info

Yields
12
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Mushigashi is a steamed cake with a slightly moist, spongy texture. Egg whites raise the cake and make it very light. Sweet azuki paste, sweet white bean paste, and sweet white miso are favorite principal flavor ingredients for mushigashi.

In this preparation the cake is flavored with the sweet azuki paste that is so popular in Japan. Serve the cake with whipped cream or green-tea ice cream.

You need a 9- to 10-inch-diameter, 3-inch-deep cake pan lined with par

Ingredients

Asia
Japan
Dessert
Cake
Vegetarian

Ingredients

Method