Momiji Manjū 🍁

Méthode

1. 1

   Whisk eggs and sugar to a pale ribbon; stir in honey and milk, then sift in flour with baking powder and fold to a smooth batter. Rest 15 minutes.

2. 2

   Roll anko into small log or ball portions sized for the leaf mold.

3. 3

   Brush a momiji (maple-leaf) iron or shallow leaf-shaped pan with oil and preheat over medium. Pour batter halfway, set filling in the centre, cover with more batter.

4. 4

   Cook 3–4 minutes per side until bronzed. For the crisp 'Miyajima hard' style, cook a second time with less batter so the leaf edges turn golden and crunchy.

5. 5

   Cool slightly, dust with powdered sugar if liked, and serve with sencha.