5 kuri no kanroni candied chestnuts
75g shiroan sweet white bean paste
30 g all-purpose flour
10 g rice flour
1/2 egg yolk (use 1/4 for dough and 1/4 for egg wash)
20 g condensed milk
1 tsp honey
1/4 tsp baking soda
1 1/4 tsp water (not in photo)
1/4 tsp mirin (to mix with egg yolk for egg wash)
White poppy seeds (optional; not in photo)
In a medium bowl, put condensed milk, honey, 1/2 (4-6 g) egg yolk, baking soda and water, and mix well.
Mix flour and rice flour well, and sift into condensed milk mixture bowl.
Meanwhile, mix remaining egg yolk with mirin, and strain.
Divide shiroan into 5 (15g each).
Preheat oven to 180C/360F.
Place dough on board sprinkled with flour, and lightly coat surface with flour to prevent dough from sticking to your hands.
Flatten each dough piece, and wrap shiroan-covered chestnuts.
Put flour on fingers as necessary if dough is sticky.
Apply egg wash (egg yolk and mirin mixture) on top.
Bake until top is brown, 15 minutes or so.
The crust is relatively crunchy immediately after removal from oven, but it softens by the next day.
- Kurimanju in the top photo are formed with a pointy end; egg wash is then applied to the round end, which is dipped in white poppy seeds, followed by two applications of egg wash on the remaining top surface before baking. White poppy seeds are available at Indian grocery stores in the US.
- Mirin is added to the egg wash in order to obtain a darker color in the final results.
- Kurimanju shapes range from perfectly round to a flat oblong.
- Some kurimanju uses a mixture of sweetened chestnut paste or chunks and shiroan inside instead of a whole candied chestnut.
- The rice flour above is from the Western baking ingredient shelf and is not the joshinko rice flour used in traditional Japanese confectioneries. If rice flour is not available, use corn starch or more all-purpose flour. I mix in rice flour in order to get a lighter dough texture after baking.