Sake lees pudding

Soak sake lees in milk to make it soft. Approximately about an hour.

Stir the sake lees with a whipper, add beaten eggs and sugar, and strain them using a strainer. Mix it roughly with a whipped whisk, then add the fresh cream and mix further.

Pour into a container, place in a steamer and heat over high heat. Open the lid a little and place the folded paper to prevent water droplets from falling onto the surface. After the steam has come out, turn it low and steam for about 2-3 minutes. The steaming time varies depending on the size of the container.

Make caramel sauce. Put the sugar and water in a small saucepan and dissolve over high heat. When the foam starts to form, turn it low and slowly heat it to prevent burning.

Once the color turns slightly brown, gradually turn brown by applying a wet cloth towel. Once the brown is dark brown, add finishing water and mix, then heat and stir the whole thing and remove from the heat.

Sprinkle the steamed pudding with caramel sauce from [5] and complete it.