Green and Yellow Layered Cakes
This colourful two-tone dessert is made by moulding contrasting mixtures in a small pouch. The Japanese title is derived from the preparation technique: chakin-shibori, in which chakin means a pouch shape and shibori means a moulding action.
Ingredients
For the yolk mixture (kimi-an):
- 6 small hard-boiled eggs
- 50g / 2oz / ¼ cup sugar
For the pea mixture (endo-an):
- 200g / 7oz / 1¾ cups frozen peas
- 40g / 1½oz / 3 tbsp sugar
Preparation
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- Make the yolk mixture. Shell the eggs, cut them in half and scoop the yolks into a sieve placed over a bowl. Using a wooden spoon, press the yolks through the sieve. Add the sugar and mix well.
- To make the pea mixture, cook the peas in lightly salted boiling water for about 3-4 minutes, until softened. Drain and place in a mortar, then crush with a pestle. Transfer the paste to a saucepan. Add the sugar and cook over a low heat until thick. Stir constantly so that the mixture does not burn.
- Spread out the pea paste in a shallow dish so that it cools as quickly as possible. Divide both mixtures into six portions.
- Wet a piece of muslin or thin cotton and wring it out well. Place a portion of the pea mixture on the cloth and put a similar amount of the yolk mixture on top. Wrap the mixture up and twist the top of the cloth to join the mixtures together and mark a spiral pattern on the top. Unwrap and place on a plate. Make five more cakes in the same way. Serve cold.
COOK'S TIP
Use a food processor instead of a mortar and pestle if preferred. Process for a few seconds to make a coarse paste.
Makes 6.