Monaka

What to get ready

• Sticky rice 240 g
• Glutinous rice flour 160 g
• Red bean 400 g
• Sugar 240 g
• Salt 4 g

Method

1. 1 Glutinous rice is steamed until it becomes sticky rice, then pounded until it's pliable, rolled very thin, and dried until it's hard.
2. 2 Bake the dry dough slices in a metal mold until they puff up into a crispy, porous crust.
3. 3 Simmer red beans until tender, then add sugar to form a thick paste, and let cool completely.
4. 4 The slug kernels are drier than usual because monaka shells easily become soggy when exposed to moisture.
5. 5 Sandwich the filling between the two shells just before eating to keep the shells crispy.