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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a modified version of Indian dhokra, tuned to a sweeter Japanese palate. Ingredients:
1/2 cup wheat flour |
1/4 cup rice flour |
1/2 cup nonfat yogurt |
1/2 cup water (give or take) |
1 tablespoon sugar |
1 tablespoon matcha green tea powder |
1 tablespoon lemon juice |
1 pinch salt |
1/2 teaspoon baking soda |
3 tablespoons prepared azuki beans (canned) |
Directions:
1. Combine all ingredients from salt upwards in a bowl, adding water slowly until the batter is just smooth.
2. Prepare a steamer with four small pans, each capable of holding around 200 ml.
3. Coat each pan with canola oil (I use cooking spray, then rub off the excess lightly with a paper towel).
4. Add the baking soda to the batter, then quickly stir it in and divide the dough into four parts.
5. Fill each of the four pans with batter, then spoon a little bit of the azuki beans over them.
6. Steam for about 25 - 30 minutes. You can test these with a wooden toothpick. When it comes out clean, the cakes are done.
7. Allow the cakes to cool before serving.
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