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1
Place the grated yam into a large bowl and stir until it becomes smooth and runny.
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2
Continue to stir until it gains a strong sticky consistency as shown in this photo.
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3
Add the egg whites, karukan flour, and water in that order and mix well.
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4
If you don't have karukan molds as shown in the photo, try to find something similar.
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5
Fill the containers with the batter about 2/3 full.
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6
Place some anko (sweet bean paste) on top.
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7
Using a chopstick or some other utensil, cover the anko with the batter.
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8
It should look like this.
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9
The part you see in the photograph will actually become the bottom of the karukan.
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10
If it looks lumpy or if the mixture sticks out too much from the top of the container, the kakukan won't look good when they're done, so pay attention to this.
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11
Steam for 15-20 minutes.
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12
Poke with a toothpick to ensure that they have steamed properly then take them out of the steamer.
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13
Let them cool a little bit then use a toothpick to carefully pry them out of the molds.
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14
If you let them cool too much they will stick to the molds, so take them out while they are not too hot but not too cool.
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15
This one got messed up a little bit.
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16
You can totally see the anko.
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17
It tastes just as good though!
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18
I tried to make one in a Hello Kitty jello cup.
