Hi to you all
I'm a Portuguese chef doing Japanese food in a restaurant in Portugal. Need help from you.
Can some one tell me a recipe for Monaka Shells, just the outside of the monaka wagashi.
Thank you
Hi to you all
I'm a Portuguese chef doing Japanese food in a restaurant in Portugal. Need help from you.
Can some one tell me a recipe for Monaka Shells, just the outside of the monaka wagashi.
Thank you
I remember seeing taiyaki being made and they would press the shells in a heated cast iron mold, to get the familiar shapes. I didn't realize they were made from mochi, but that seems simple enough.
Thank you for all the ideas.
No, taiyaki is not the same thing, the dough is more liquid and fluid and in the end its more fluffie than monaka shells.
i've seen a recipe made with mochie rice flour where the taiyaki technic is used but still looking for a better recipe.
i will try with mochi and a press lets see. but if you guys have different recipes please share.
Thanks again
Ah, so they aren't the same, but Monaka shells are made from mochi though? I'd think that either way you'd need a heated mold to get the shape and texture. Interested to see what you come up with. I love the subtlety and deceptive simplicity of wagashi.