prep 5 min
cook about 90 min
serves 2–4
oven, 325°F in foil
Heat the oven to 325°F. Line a baking sheet with foil.
Scrub the Murasaki sweets and dry them. Don't peel them and don't poke holes.
Wrap each one in foil and set it on the baking sheet.
Bake for 70–90 minutes, until a knife slides into the thickest part with no resistance. This low, wrapped bake is what turns the inside soft, sweet and almost cake-like.
Split open and eat as is, or add a pat of butter and a pinch of flaky salt.
Leftovers: reheat unwrapped at 375°F until hot and the skin crisps up.
