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Recipe

Kimishigure (Anko Cupcakes with Egg)

30 mins
Half
3
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This is a recipe from Japan, these anko cakes with eggs are very delicious.
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Ingredients

15 portions
  • 1 1/2 cups pasta, of white bean "anko" (shiro koshi-an)
  • 1 cup pasta, of red bean "anko" (shiro koshi-an)
  • 1/4 cups rice flour, joshinko
  • 2 egg yolks, whipped

Preparation

Wrap the shiro koshi-an in clear plastic wrap and microwave it at full power for 4 minutes.
With the shiro koshi-an still hot, mix 3/4 of the egg yolks well. Leave the dough on baking paper and cover it with a clean cotton cloth, so it does not lose moisture.
When the shiro koshi-an is fresh, add the joshinko and the remaining yolk. Mix well.
Divide the aka koshi-an into 15 uniform balls. Leave it aside. It also divides the previous mass of the kimishigure into 15 uniform balls.
In your clean palm, flatten a ball from the kimishigure dough. Place an anko ball on 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 it is properly cracked.
Steam them on high heat for 7-10 minutes or until they crack. Do not bake them for more than 12 minutes or they will be hard.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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