📝 About This Recipe
Monaka is a timeless Japanese wagashi featuring delicate, crisp wafers made from mochi flour that house a heart of sweet, velvety red bean paste. Historically enjoyed by the aristocracy during the Edo period, these treats represent the perfect harmony between a light, toasted crunch and a rich, earthy filling. This recipe guides you through creating the perfect 'Tsubuan' (chunky bean paste) and assembling these elegant, flower-shaped sandwiches for a truly authentic tea-time experience.
🥗 Ingredients
The Sweet Bean Filling (Tsubuan)
- 200 grams Azuki beans (dried, high-quality Japanese red beans)
- 180 grams Granulated sugar (adjust slightly for desired sweetness)
- 1 pinch Sea salt (to balance the sweetness)
- 4 cups Water (for boiling and simmering)
- 1 tablespoon Mizuame (Liquid Glucose) (gives the paste a beautiful shine)
The Wafers and Assembly
- 20-24 pieces Monaka shells (pre-made toasted mochi wafers, typically flower-shaped)
- 6 pieces Chestnuts in syrup (Kuri No Kanro-ni) (halved, for an optional luxury center)
- 10 pieces Shiratama mochi balls (optional small chewy rice dumplings)
👨🍳 Instructions
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1
Rinse the azuki beans thoroughly under cold water, discarding any damaged beans or debris.
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2
Place beans in a heavy-bottomed pot with 3 cups of water. Bring to a boil over high heat, then immediately drain the water to remove bitterness (the 'shibunuki' process).
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3
Return the beans to the pot and add 4 cups of fresh water. Bring to a boil, then reduce heat to low. Simmer for 45-60 minutes, adding water as needed to keep beans submerged, until they are soft enough to crush easily between your fingers.
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4
Once tender, drain the beans into a colander. Return the beans to the pot and add half of the sugar. Stir gently over medium-low heat.
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5
Once the first batch of sugar has dissolved, add the remaining sugar and the pinch of salt. Continue to cook, stirring constantly with a wooden spatula to prevent burning.
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6
Cook the mixture until the liquid has evaporated and the paste reaches a thick, spreadable consistency. It should hold its shape when a line is drawn through it.
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7
Stir in the mizuame (liquid glucose) for a glossy finish, then remove from heat. Spread the paste onto a flat tray to cool quickly; this preserves the deep red color.
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8
If your monaka shells feel slightly soft, toast them in a dry pan or a toaster oven for 30 seconds to restore their signature crispness.
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9
Take one monaka shell and carefully spoon a generous mound of the cooled bean paste into the center, leaving a small margin at the edges.
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10
If using, press a half-chestnut or a small shiratama mochi ball into the center of the bean paste.
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11
Place a second shell on top and press very gently to seal the edges without cracking the delicate wafer.
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12
Serve immediately while the shells are at their crispest, or wrap in airtight plastic if consuming within an hour.
💡 Chef's Tips
Always cool the bean paste completely before filling the shells to prevent them from becoming soggy. If you cannot find mizuame, you can substitute with light corn syrup or honey, though honey will slightly alter the flavor. For a smoother texture, you can push the cooked beans through a fine-mesh sieve to make 'Koshian' (smooth paste). Store leftover bean paste in the freezer for up to a month; it's great for toast or pancakes! Use a piping bag for the bean paste if you want a cleaner, more professional look when assembling.
🍽️ Serving Suggestions
Pair with a hot bowl of frothy Matcha green tea to balance the sweetness of the bean paste. Serve alongside roasted Hojicha tea for a nutty, smoky flavor profile. Add a small scoop of vanilla or matcha ice cream inside the shell for a modern 'Monaka Ice' twist. Arrange on a black lacquer tray with a single seasonal flower for a traditional aesthetic. Offer a small wooden pick (kuromoji) for guests to handle the delicate sweets.