Japanese cuisine · Desserts & Sweets

Monaka

Wafer-thin shells made of glutinous rice flour, assembled with azuki paste only just before serving.

Ingredients · for 4 servings

• 120 g glutinous rice flour (shiratamako)
• 150 ml water
• 1 tbsp sugar
• 1 pinch salt
• 300 g red bean paste (anko)
• 1 tbsp vegetable oil

Instructions

1. Mix the glutinous rice flour with the water, sugar and salt until free of lumps, and steam the mixture for 20 min. until translucent and elastic.
2. Beat the hot dough vigorously in a bowl with a dampened wooden spoon for 3–4 min. until it becomes glossy and stretchy.
3. Heat a waffle iron or a heavy pan until very hot, brush thinly with oil, and press 1 tsp of dough at a time paper-thin between two oiled sheets of parchment.
4. Bake the sheets over high heat for 1–2 min. per side until dry, pale and crisp, and while still hot, curve them over a small bowl into shell halves.
5. Let the shells cool completely and store airtight until filling – any residual moisture makes them chewy immediately.
6. Only just before serving, place 2 tbsp of bean paste on one half, press the second shell on top and serve at once.