Japanese Fried Red Bean Pastries (Printable Version)
Crisp, golden dough pockets filled with sweet red bean paste, served on lettuce for a vibrant finish.
# What You'll Need:
→ Dough
01 -
185 grams all-purpose flour
02 -
25 grams granulated sugar
03 -
1 teaspoon baking powder
04 -
120 millilitres warm water
05 -
15 millilitres vegetable oil
06 -
Pinch of salt
→ Filling
07 -
170 grams anko (sweet red bean paste), smooth or chunky
08 -
Optional: small cubes of mochi or chestnut
→ Frying and Serving
09 -
Vegetable oil for deep frying
10 -
Lettuce leaves, for presentation
# Steps To Follow:
01 -
In a large bowl, combine flour, baking powder, sugar, and salt. Gradually pour in warm water and vegetable oil, mixing until a soft dough forms. Knead for 5 to 7 minutes until the dough is smooth and elastic. Cover the bowl and rest the dough at room temperature for 30 minutes.
02 -
Divide the sweet red bean paste into 6 to 8 equal portions, about 1 tablespoon each. Roll each portion into a compact ball. Refrigerate if the paste is too soft.
03 -
Roll the rested dough into a log and divide into 6 to 8 equal pieces. Flatten each piece into a square approximately 8–10 centimetres wide. Place a red bean ball in the centre, fold edges over, and pinch to seal firmly, creating square pillows. Lightly flatten the sealed side.
04 -
In a deep skillet or saucepan, heat vegetable oil to 175°C. Fry assembled pastries in batches until golden and crisp, about 2 to 3 minutes per side. Remove and drain on paper towels to remove excess oil.
05 -
Arrange fried pastries on a bed of fresh lettuce leaves and present on a dark serving plate. Serve warm, optionally alongside green tea for a traditional pairing.
# Notes and Tips:
01 -
Ensure dough is sealed well to prevent filling leakage during frying.
02 -
Variations of filling, such as mochi or chestnut, add textural contrast.