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Recipe

Kimishigure (Anko Cupcakes with Egg)

Name: Kimishigure (Anko Cupcakes with Egg)
Prep time: 30 min
Cook time: 30 min
Yield: 15
Cuisine: Oriental
Ingredients: 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

30 mins

Half

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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

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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.