mashed sweetened red bean paste & rice cake pie

  • Serves: 2
  • Calories: 464 kcal
  • Total Time: 2 h 0 m
    • Prep: 1 h 35 m
    • Cook: 25 m
  • Japanese: Anko to mochi no pai

ingredients:

step 1:

Thaw the frozen pie sheet at room temperature for 10 minutes. Cut it into 2 squares about 10 cm. × 20 cm. each. Cut the rice cake in half.

step 2:

Preheat the oven to 200 °C. Put a rice cake half and 45 g of the mashed sweetened red bean paste on each square.

step 3:

Spread a little of the beaten egg around the edges of each square. Fold each sheet over the mashed sweetened red bean paste. To make the edges stick together, press a fork along three sides.

step 4:

Spread wax paper in a cake pan. Put the pies on the wax paper.

step 5:

Spread the remaining beaten egg over the top of the pies. Bake in the oven at 200 °C for 20 minutes.

comment:

The rice cake and mashed sweetened red bean paste suits pie dough well in this delicious dessert. The combination of soft rice cake and crunchy pie dough texture is also good.