Kinako mochi (soybean flour) is melted from inside the bean paste.
Kikyo Shingen Cake Manju
One of the most popular souvenirs of Yamanashi Prefecture is Kikyou Shingenmochi (Kikyo Shingen Cake) made by Kikyouya. Did you know that a new type of manju (Japanese sweet) has been added to the Shingenmochi series? It is called "Kikyo Shingen Mochi Manju," and it is
absolutely delicious!
Kikyo Shingen Manju, Kikyo Shingen Mochi Manju
It is a karinto manju made of wheat dough with Kikyo Shingen mochi brown sugar, wrapped in a koshian (sweet bean paste) filling with soybean flour and deep-fried in oil. The manju is bite-sized and priced from 100 yen (tax not included) per piece. Incidentally, this product won the grand prize in the Yamanashi Gift Contest 2016.
When you bite into it, you will find the soft and moist crust is filled with smooth koshi-an (sweet bean paste). And from the center is a melted soybean flour mochi! The time when the bean paste and mochi melt together on your tongue is the happiest time of all...!
I wish this moment could last forever.
The fusion of brown sugar, red bean paste, and soybean flour mochi gives it a sweet and savory Japanese flavor. The sweet and savory Japanese flavor is a fusion of brown sugar, anko (red bean paste), and kinako (soybean flour) rice cake. Although it is a deep-fried manju, it is light and does not feel greasy.
If you bake it in a toaster for 2 to 3 minutes and let it sit at room temperature for 1 to 2 minutes before eating, the dough will be crispy, as if it had just been fried. The bean paste inside will be smoother and the mochi will be more tender, so please give it a try!