Hello everyone. Today, we are going to make Koméko Cake. It’s a cake with rice flour. Very light. I also show you how to make a paper mold. We need. 40 g of glutinous rice flour.
40 g of rice flour. 4 eggs. 35 g of sugar for the yolks. 35 g of sugar for the whites. 30 ml of oil. 50 ml of milk. Baking paper. A can of Azuki beans. 80 g of apricot jam.
And 2 or 3 tbsp of Grand Marnier. We start by making the baking paper mold. We make a mold of this size. To show you, I took some color. It takes about twice the length of an A4 format. I cut here. You have to center the paper. To the right and to the left. And above all, up and down.
It has to be parallel. Afterwards. We fold to the edge of the sheet. You have to fold well. Up too. Now I fold to the right. On the left too. You have to press the folds well.
Now we unfold. This one, we don’t unfold it. Now we fold the right side first. You have to press well. We fold the bottom again. The top too. Now we have to open the corners. With one finger. We make a triangle.
The fold of the triangle should line up with the other fold. Same thing on the other side. Same thing at the bottom. Now. We bend this line there. You have to press well. And we fold underneath. Same thing on the right. We fold here.
And we fold underneath. Now we have a rectangular mold. Of course, you have to remove the sheet of paper. It’s only to show the size. We could make it a little smaller but that’s fine. Place it on the oven tray. To prevent it from bending. I put foil on both sides. I am now preparing the dough.
I separate the eggs, yolks and whites. The whites in a small bowl. While I prepare the yolks. I put the whites in the fridge. Right away, I break the yolks. I add all the sugar (35g), at once. First I mix. Otherwise it will splatter with all the sugar. That makes noise. I put a small fabric underneath.
[ Beat for 2mn30 with the sugar ] There you go. It’s well whitened. I add 30 ml of vegetable oil. I use sunflower oil. 30ml = 2 tbsp. [ Beat for 1 minute with the oil ] There you go. It’s good homogeneous. Now I add the milk. If the milk is well distributed, that’s good.
[ Beat 10 seconds with the milk ] Now, I add two kinds of flour. Rice flour and glutinous rice flour. I mix by hand. There’s no point in working too hard. We leave it like that. I collected the whites in the fridge. I now beat them into snow. First, I beat.
[ 5 seconds ] When it sticks like that. I add the sugar. I put it in 3 times. [ 1mn30 with a 1st third of the sugar ] When you stir like this, the whites make a little bow. So I add the 2nd third of the sugar. [ 1mn30 with the 2nd third of sugar ].
A little more. It’s good. It’s almost done. I add the 3rd third of sugar. I beat 10 seconds. [ 10 seconds with the 3rd third of sugar ] I put half of the whites in the yolks. I mix well. Now I put the rest. I mix delicately.
When we no longer see the white, it’s good. Now we put the dough in the mold. You have to distribute it well. I tap the mold a little. To remove the air that is in it. I put it in the oven. 10 or 12 minutes. With this oven, I think 10 minutes is enough. While the dough is cooking, I prepare the topping.
80 g of apricot jam. For the great Marnier. It depends on the consistency of the jam. If the jam is liquid, you add 1 or 1 and 1/2. The jam is quite compact. I already put 2 tbsp. Instead of Grand Marnier, you can use Rum. For children, you can add orange juice. With a 3rd tbsp, it will be too liquid.
I open the can of beans. It’s sweet. If there is liquid, mix well. Everything is ready. I look in the oven. I think we still need a little more time. I cook for 1 more minute. it seems to be okay. But it’s not golden as usual.
It’s good if it’s a little more golden. I place it on a rack to cool. I used rice flour and glutinous rice flour. But you can only use wheat flour. You must then use only 70g instead of 80g. It’s still a little warm but it’s not a big deal. It’s easy to unmold. The top sticks. You should avoid touching the top.
Now you have to cut it in two. I add the Azuki beans. This side. I put the whole box. About 200gr. I spread it well to the edge. Now I cover with the other half. To make it look pretty. I cut 3 sides.
Before putting on the topping. I put it on a plate. It will be easier to transport. Now I put on the topping. Often, I cut into 8. If there are a lot of people, you can cut smaller. To share with everyone. Today, I’m cutting into 8. That’s it. “Komeko Cake” is finished.
I’ve already eaten it 3 times this week. It’s guaranteed, very good. Enjoy your food.
