Hojicha Ukishima

Hojicha and Matcha Ukishima

An exquisite combination of hojicha and matcha. Chestnuts are used as an accent, making this a Japanese sweet that is also visually appealing. It is named after the way it puffs up like a small island (ukishima) floating on the water's surface. It is similar to castella (Sponge Cake), but is made without fats and oils, using only eggs and bean paste, making it a popular treat for celebrations and as a tea snack.

Servings: 4-5

Ingredients:

Hojicha Part

•  100g  White Bean Paste

• 15g Rice Powder

•  1 tsp Matcha Powder

•  1 Egg Yolk

• 2 pcs Steamed Chestnuts (Roughly Chopped)

Matcha Part

• 100g White Bean Paste

• 15g Rice Powder

• 1 tsp Hojicha Powder

• 1 Egg Yolk

• 2 pcs Steamed Chestnuts (Roughly Chopped)

Meringue

• 2 Egg White

• 20-25g Beet Sugar

Instructions:

Preparation

1. Prepare the steamer and cover it with a cloth to prevent dew from dripping from the lid.

2. Place the parchment paper in the stainless steel cake mold.

3. If the steamed chestnut and the white bean paste are cold, bring them to room temperature. 

Making the dough

1. Separate the powder into 2 bowls, one for matcha powder and one for hojicha powder, and mix both well with rice flour.

2. In separate bowls, thoroughly mix the white bean paste and egg yolk for the matcha batter, and the white bean paste and egg yolk for the hojicha batter.

3. Add the powder separated in step 2 to each bowl containing the white bean paste and egg yolk mixture and mix well.

4. Add sugar to a bowl of egg whites and whisk until soft peaks form to make meringue.

5. Divide No.5 meringue in half and add it to the bowls containing the matcha batter and hojicha batter in 2 batches, then mix them together as the first and second batches. The first time, mix the batter and meringue well, and the second time, mix quickly and evenly, being careful not to crush the bubbles.

6. Pour the matcha batter into the prepared mold and smooth it out with a spatula.
   
   

7. Sprinkle chopped steamed chestnuts on top of the matcha batter.
   
   

8. Pour the hojicha batter on top of the matcha batter and chestnuts, and flatten it out with a spatula in the same way.
   
   

9. Place the cake mold in a steamer and steam for 10 minutes over high heat, then reduce to medium - low heat and steam for 15 minutes.
   
   

10. Once steamed, remove from the cake mold and let cool. If you want the surface to be flat, place a cloth over it and turn it upside down to cool.
    
    

11. Cut it to your desired size, arrange it nicely on a plate, and ready to eat!

Also in Recipes