Sanbai Miso Steamed Red Bean Rice Cake
Quick answer
- Total time
- 130 min
- Level
- Hard
- Servings
- 24 servings
- Ingredients
- 7
About this dish
Sanbai miso is a dense steamed rice cake from southern Akita, made by working smooth azuki paste with sugar and coarse crystal sugar, then combining it with glutinous and non-glutinous rice flours.
Read more
Despite miso in the name, the transmitted modern formula contains no soybean paste. One explanation links the name to measuring three principal ingredients by the bowl, while another points to the miso-like appearance of the mixed dough. The bean paste is stirred for about an hour so its moisture and sweetness become even, cooled completely, and only then kneaded with sifted flours. Thirty minutes in a fully steaming cooker sets the cake before it is shaped with a bamboo mat, cooled, and sliced. It was shared from stacked boxes at family gatherings and during breaks in busy farming seasons.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Step
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.
- 3Prep
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.
- 4Control
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.
- 5Heat
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Azuki paste with two rice flours
- Finish cue
- Lift out the firmly cooked cake with the cloth and let excess steam escape.
- Storage and reheating
- When a spatula trail remains briefly, spread it in a wide container and cool completely.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
130min, 7 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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