| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits | Japanese | Japanese | 20 | Servings |
INGREDIENTS
| 2 | c | Persimmon pulp |
| 1/2 | Lemon, Juice and zest of | |
| 3 | c | Wholemeal flour |
| 3 | t | Baking powder |
| 2 | t | Baking soda |
| 3 | t | Cinnamon, ground |
| 2 | t | Nutmeg, ground |
| 1 | ds | Real vanilla |
| 1/4 | t | Cloves, ground |
| 1 | c | Brown sugar |
| 3 | Egg whites or egg replacer | |
| for 2 eggs | ||
| 1 1/2 | c | Applesauce or prune puree |
| or pumpkin which gives a | ||
| nice colour… | ||
| 1/2 | c | Currants or other dried |
| fruit cranberries or | ||
| cherries are good | ||
| 1 | t | Vanilla |
INSTRUCTIONS
Preheat oven to 350 degrees F. Sift dry ingredients into bowl. Beat egg whites or replacer, add to pulp, then add liquids and dried fruit. Do not over mix or it will be like rubber! Mix dry ingredients into pulp mixture. Pour batter into a large well sprayed 'slice' or brownie tin. Bake for about one hour or until done. Watch closely! The result should be moist and somewhat heavy. A friend in Australia makes the same thing with mangoes - sounds divine! She also adds 1/4 cup of wheatgerm. I too love Japanese sweets and would love some recipes: particularly for namagashi (moist confections) like manju, daifuku, ohagi, sakuramochi. I found a mail order site "www.wagashi.com" for the US. (I have no commercial interest and have never tried them. However they seem pretty expensive). Posted to fatfree digest V97 #030 by yogi@mdi.ca (Michael & Laura) on Mar 18, 1997
A Message from our Provider:
“Jesus: Never-ending fulfillment”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 59
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 9.3mg
Sodium: 206.1mg
Potassium: 53.4mg
Carbohydrates: 14.1g
Fiber: <1g
Sugar: 13.2g
Protein: <1g