1 1/2 cups pasta , white bean anko (shiro koshi-an)
1 cup pasta , red bean anko (shiro koshi-an)
1/4 cups rice flour, joshinko
2 egg yolks, beaten
Preparation
30 mins
0 mins
Medium
Wrap the shiro koshi-an in plastic wrap and microwave on high for 4 minutes.
With the shiro koshi-an still warm, mix in 3/4 of the egg yolks well. Leave the dough on parchment paper and cover it with a clean cotton cloth to prevent moisture loss.
When the shiro koshi-an is cool, add the joshinko and the remaining yolk. Mix well.
Divide the aka koshi-an into 15 equal balls. Set aside. Also divide the previous kimishigure dough into 15 equal balls.
In your clean palm, flatten a ball of kimishigure dough. Place a ball of anko in the flattened round and carefully wrap the aka koshi-an. Make sure the dough is the same thickness around the center of the aka koshi-an to ensure they crack properly.
Steam them over high heat for 7-10 minutes or until they crack. Do not steam them for more than 12 minutes or they will become hard.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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