kintsuba yaki is a Japanese pastry class wagashi form of red bean paste wrapped with flour. Dough wrapper red bean paste was made from flour diluted water and then pressed into thin sheets. These cakes are usually circular, and its surface is baked on the plate (griddle) which has been spread with oil before
This cake is named kintsubayaki because of its shapeis like kintsubayaki tsuba (hand protectors) on the handle of the katana from the Edo period.
Kintsuba rigid rectangular called kintsuba was created in the Meiji era. Red bean paste thickened in to harden, then cut into square pieces. Pieces of red peanut butter and then dipped in batter made from flour mixed with water. Square Kintsuba also matured in a way roasted on a griddle.
Ingredients:
1. 200 grams potatoes
2. 40 grams sugar
3. 1/6 tsp salt
(Layer)
1. 50 grams flour
2. ½ cup (100 ml) water
3. pinch of salt
How to cook:
1. Cut the potatoes into spheres around 2 cm thick; peeled and soak in a water. Enter the potato pieces in a saucepan with enough water to soak the sweet potatoes. Bring to a boil. Once boiling, reduce heat and cook about 20 minutes until the yam can be pierced with a fork or a puncture.
2. Drain mash potatoes with a fork or wooden spoon. Stir together with sugar and salt while the dough of potato still hot. Placed the dough on the table surface which already coated using plastic wrap. Fold the plastic wrap to wrap potatoes which have been destroyed. Press and shape into a square with a thickness about 1 cm. Use a knife to cut it into 8 pieces of square or box, which is equally great.
3. Mix the flour, water and salt to coat the potato dough pieces. Dip each cut into the flour mixture. Grease a frying pan with vegetable oil and bake until browned on all sides over a low heat. Fried each side for about 1 minute.
Kintsuba rigid rectangular called kintsuba was created in the Meiji era. Red bean paste thickened in to harden, then cut into square pieces. Pieces of red peanut butter and then dipped in batter made from flour mixed with water. Square Kintsuba also matured in a way roasted on a griddle.
Ingredients:
1. 200 grams potatoes
2. 40 grams sugar
3. 1/6 tsp salt
(Layer)
1. 50 grams flour
2. ½ cup (100 ml) water
3. pinch of salt
How to cook:
1. Cut the potatoes into spheres around 2 cm thick; peeled and soak in a water. Enter the potato pieces in a saucepan with enough water to soak the sweet potatoes. Bring to a boil. Once boiling, reduce heat and cook about 20 minutes until the yam can be pierced with a fork or a puncture.
2. Drain mash potatoes with a fork or wooden spoon. Stir together with sugar and salt while the dough of potato still hot. Placed the dough on the table surface which already coated using plastic wrap. Fold the plastic wrap to wrap potatoes which have been destroyed. Press and shape into a square with a thickness about 1 cm. Use a knife to cut it into 8 pieces of square or box, which is equally great.
3. Mix the flour, water and salt to coat the potato dough pieces. Dip each cut into the flour mixture. Grease a frying pan with vegetable oil and bake until browned on all sides over a low heat. Fried each side for about 1 minute.
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