Green and yellow puff cakes (chakin shibori)

For the Japanese recipe for green-yellow puff pastries, boil hard-boiled eggs, remove the yolk, rub it through a sieve and mix with sugar.

Boil green peas in lightly salted water until soft. After boiling, put the peas on a sieve, let the water drain and crush in a mortar. Transfer the resulting pea mass to a saucepan, add sugar and cook over low heat, stirring occasionally, until thickened.

Cool the pea mixture, and then divide into 8 equal parts. Divide the yolk mass in the same way. Wet the cotton cloth, wring it out, put a part of the green mixture on it, and put a part of the yellow mixture on top. Twist the ends of the fabric so that the yolk mixture is compressed with the pea mixture. A spiral pattern should be imprinted on top of the yellow mixture.

Remove the resulting chakin shibori cake from a napkin and transfer to a serving plate.