Snacks & baking
Monaka
A Japanese confection made of two thin, crisp rice wafers sandwiching a sweet red bean paste (anko). Traditionally served with tea, it is often offered during the cherry blossom season.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- If your anko is very firm, loosen it with a spoonful of water so it becomes nicely soft.
- If using mochi, cut it into small cubes and add them to the anko, kneading to distribute them.
- Spread a thick layer of anko on the inside of half of the monaka wafers.
- Close with a second wafer, inside facing the anko, pressing gently on the edges.
- Let it rest a few minutes so the wafers soften slightly.
- Serve immediately: the wafers lose their crunch when left in contact with the moist paste for too long.
Variations and tips
Matcha version. Mix 1 teaspoon of matcha green tea powder into the anko before filling the wafers.
More ideas
Dango (rice flour dumplings)25 min · 4 serv. · budget-friendlyRaindrop cake20 min · 4 serv. · budget-friendlyYōkan35 min · 6 serv. · budget-friendlyOhagi (botamochi)1 h 05 · 4 serv. · budget-friendlyWagashi (traditional Japanese sweets)50 min · 4 serv. · budget-friendlyAn-mitsu (anmitsu)45 min · 4 serv. · budget-friendlyImagawayaki (imagawayaki)30 min · 4 serv. · budget-friendlyKakigōri25 min · 4 serv. · budget-friendly
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Original Ecomely recipe.