Miyagi Ganzuki
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 8 servings
- Ingredients
- 5
About this dish
Ganzuki is a rustic Miyagi steamed cake made by dissolving dark brown sugar in water, combining it with wheat flour and baking powder, topping it with sesame or walnuts, and steaming it in a round or loaf mold.
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One explanation links its name to a dark, fluffy appearance resembling wild-goose meat, and the brown form is also called kuro-ganzuki. Because chemical leavening replaces fermentation, households could prepare it quickly as a filling snack for children or during breaks in farm work. Cooling the sugar liquid before briefly mixing the flour prevents premature leavening, while steady strong steam produces an evenly risen, moist crumb.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Stir 180ml water and 100g brown sugar over low heat for 3 minutes until dissolved, then cool 20 minutes.
Line a 21cm loaf pan.
- 2Season
Sift 200g flour with 1 tablespoon baking powder twice.
Add cooled sugar liquid and fold 20 to 25 times, only until dry flour disappears.
- 3Step
Pour into the pan, drop it twice from 5cm to release large bubbles, and scatter 15g black sesame evenly.
- 4Prep
Steam over strong steam for 30 to 35 minutes.
When a skewer is clean and the center springs back, cool 20 minutes and cut into 8.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Simple brown-sugar and flour batter
- Finish cue
- Steam over strong steam for 30 to 35 minutes.
- Avoid this
- Overmixing after adding flour makes the cake tough.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
50min, 5 ingredients
Category median
50min, 7 ingredients
Based on 119 recipes
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