A regional specialty with 300 years of history from Kagoshima in southern Japan. Traditionally made with yamaimo or jinenjo Japanese yam (Dioscorea japonica), regular rice flour, sugar and water, this simple snow-white cake has a nostalgic sweet taste. Karukan has a supple texture like mochi rice cakes but much lighter and spongy like steamed buns, which seems to make your hand automatically reach for one more piece, and another, and ...
The recipe below features more commonly found nagaimo Chinese yam and an egg white for additional fluffy texture. Plain, white cake without topping is the basic style, yet there are a number of flavor and color variations today.
Whole recipe (approx. 360 g), without kumquat confiture:
676 calories; 12.2 g protein; 1.2 g fat; 152.5 g carbohydrate; 150.9 g net carbs; 70 mg sodium; 0 mg cholesterol; 1.6 g fiber
1 piece (approx. 40 g; 1/9 of recipe), without kumquat confiture:
75 calories; 1.4 g protein; 0.1 g fat; 16.9 g carbohydrate; 16.8 g net carbs; 8 mg sodium; 0 mg cholesterol; 0.2 g fiber
The recipe below features more commonly found nagaimo Chinese yam and an egg white for additional fluffy texture. Plain, white cake without topping is the basic style, yet there are a number of flavor and color variations today.
Whole recipe (approx. 360 g), without kumquat confiture:
676 calories; 12.2 g protein; 1.2 g fat; 152.5 g carbohydrate; 150.9 g net carbs; 70 mg sodium; 0 mg cholesterol; 1.6 g fiber
1 piece (approx. 40 g; 1/9 of recipe), without kumquat confiture:
75 calories; 1.4 g protein; 0.1 g fat; 16.9 g carbohydrate; 16.8 g net carbs; 8 mg sodium; 0 mg cholesterol; 0.2 g fiber
