Crispy Red Bean Wafer Cookies — Monaka
A Japanese tea ceremony wagashi, crisp wafer shells made from baked mochi rice filled with smooth azuki paste, sandwiched together and served with ceremonial matcha.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 40g shiratamako, 1.5 tsp sugar, and 40ml water in a bowl. Knead until smooth dough forms. Add 1.5 tsp potato starch and knead until fully incorporated. Divide dough into 4 equal pieces. Roll each piece very thinly between baking paper to 2mm thickness. Cut into oval shapes approximately 7cm wide. Divide 100g koshi-an into 2 equal portions and shape each into an oval slightly smaller than the wafer shell.
Bake
Preheat oven to 180°C. Place cut wafers on a lined baking tray. Bake 12 to 15 minutes until dry, crisp, and pale gold—they should sound hollow when tapped. Watch closely as they colour quickly. Cool completely on a rack.
Build
Place one portion of bean paste on the flat side of one wafer. Press a second wafer flat-side down on top to sandwich. Press gently to adhere without breaking the delicate wafer.
Rest and plate
Rest assembled monaka 20 minutes at room temperature to allow the wafer to absorb moisture from the bean paste, softening slightly at the contact point while remaining crisp on the outside. Serve with 0.25 tsp matcha powder whisked into hot water if desired.
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