Sanbai Miso Steamed Red Bean Rice Cake
Quick answer
- Total time
- 130 min
- Level
- Hard
- Servings
- 24 servings
- Ingredients
- 7
About this dish
Two kinds of sugar, together matching the bean paste in weight, are worked into it for about an hour before the rice flours go in, giving a dense, chewy, very sweet cake.
Read more
Despite the word miso in the name, no miso is used; one explanation credits three main ingredients added by the cupful, another the dough's miso-like look. The paste cools to room temperature first, which keeps the rice flour from partly cooking and clumping as it is stirred in. In southern Akita it was packed into tiered boxes and shared at family gatherings and during rest breaks in the farming season.
Ingredients
Instructions
- 1
Combine 2 cups water, 1kg sugar, and 1kg coarse crystal sugar in a heavy pot and bring to a boil over medium heat while stirring.
Once the crystals dissolve completely, add 2kg smooth azuki paste.
- 2
Lower the heat and work the paste for about 60 minutes, scraping the bottom and corners continuously.
When a spatula trail remains briefly, spread it in a wide container and cool completely.
- 3
Sift 5 cups glutinous rice flour, 3 cups non-glutinous rice flour, and the optional 2 cups wheat flour together twice.
Add to the cooled bean mixture in three portions and knead until no dry flour remains.
- 4
Bring ample water to a strong steam in a steamer and line it with a damp cloth.
Spread the dough to an even thickness, cover, and steam over vigorous steam for 30 minutes.
- 5
Lift out the firmly cooked cake with the cloth and let excess steam escape.
When safe to handle, divide into 24 portions, shape into logs with a damp bamboo mat, cool completely, and slice.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
『あきた郷味風土記』（秋田県農山漁村生活研究グループ協議会） · Checked: 2026-08-11
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