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  • 執筆者の写真Michie

#99 / Japanese Sweets 4 / Vegan momoyama / ヴィーガン 桃山


















材料 (6個分)

(生地 15g*6個)


* 薄力粉 50g

* メープルシロップ 25g

* 白ゴマ油 18g

(餡 25g*6個)

* 紫芋 約150g (蒸す)

* メープルシロップor砂糖 大1

* 味醂 大1-2


1. 紫芋は皮を剥いて一口大に切り、柔らかくなるまで蒸し、熱いうちにつぶす。

2. メープルシロップを加え、柔らかすぎる場合は、ペーパーで水気を取る。

3. 25gずつ6個丸める。(余った部分は使わない)

4. ボールに生地の材料を入れて混ぜ、15gずつ分けて丸める。(余った部分は加えてOK)

5. 生地で餡を包み、粉をつけた月餅型で型抜きする。(ない場合は丸めてつぶしてもOK)

6. 200度に予熱したオーブンで15分焼く。

7. 味醂を刷毛で塗る。


Do you know japanese sweet "Momoyama"?

Normally it is made of white bean paste, sugar, egg yolk, flour or kudzu starch, etc., shaped and baked.

They look similar to Chinese mooncakes, but they are actually a little different.

Mooncakes are a Chinese pastry made of wheat flour with egg and oil, filled with bean paste mixed with nuts and sesame seeds, then pressed into a mold and baked. The filling of the bean paste is very rich and solid.

This time, I didn't use white bean paste in the dough, so it is more like a moon cake, but the soft texture is Momoyama.

The ingredients are very simple, crispy when freshly baked and moist with time.

It is really delicious. I love it!

You can use black bean paste or white bean paste (as ordinary momoyama) to make it look like it is for sale.

This time, I used the beautiful purple sweet potatoes to make the filling.

The key to making both regular and sweet potato filling is to drain the water well.

I forgot to take a video of draining this time, but after adding the maple syrup, I drained the water with paper until it was easy to round up, not sticky.

In this case, I wanted to give the sweet potatoes slightly moist texture, so I didn't drain them so much that they became dry, but normally you should drain any bean paste as much as possible.

This is where the texture of momoyama comes from after baking.


Ingredients (6 pieces)

(dough 15g*6)

* 50g cake flour

* 25g maple syrup

* 18g vegetable oil

(filling 25g*6)

* about 150g purple sweet potato (steamed)

* 1 tbsp maple syrup

* 1-2 tbsp mirin



1. Peel and cut purple potatoes into bite-sized pieces, steam until soft, and mash while still hot.

2. Add maple syrup, and if too soft, drain on paper.

3. Roll out 6 pieces of 25g each. (Don't use the extra portions.)

4. Mix the ingredients for the dough in a bowl and divide the dough into 15g pieces. (You can add any leftover portions.)

5. Wrap the filling in the dough and press with a floured moon cake mold. (If you don't have one, you can just round and flatten a bit.)

6. Bake in a preheated oven at 200 degrees for 15 minutes.

7. Brush with mirin.


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