Monaka Wafer Bean Sandwich

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Monaka is a classic Japanese sweet that pairs paper-thin, crisp rice flour wafers with a generous layer of sweetened red bean paste. This homemade version delivers delicate crunch on the outside and silky, gently sweet filling in the middle, perfect alongside green tea.

Nutrition Facts

Per serving (estimated)

• 245 kcalCalories
• 3 gFat
• 0.5 gSaturated Fat
• 51 gCarbs
• 3 gFiber
• 24 gSugar
• 5 gProtein
• 75 mgSodium
• 260 mgPotassium
• 25 mgCalcium
• 1.6 mgIron
• 0.5 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the rice wafers

• 1 cup sweet rice flour (mochiko)
• 2 tablespoons granulated sugar
• 1/4 teaspoon fine salt
• 1/2 cup cold water
• 1 tablespoon neutral vegetable oil
• 1/2 teaspoon vanilla extract
• 1 tablespoon cornstarch, for dusting

For the smooth red bean filling

• 1 cup dried azuki red beans, rinsed
• 3/4 cup granulated sugar
• 1/4 teaspoon fine salt
• 2 tablespoons water
• 1 teaspoon lemon juice

Directions

1. Soak the dried beans in plenty of cold water for at least 6 hours or overnight, then drain. Transfer to a saucepan, cover with 3 inches of fresh water, bring to a boil, reduce heat, and simmer for 35 to 40 minutes until very tender; drain, reserving 2 tablespoons of cooking liquid.
2. Mash the warm beans with the reserved liquid, sugar, salt, and lemon juice, stirring over low heat for 8 to 10 minutes until a thick, glossy paste forms that holds its shape when scooped. Cool completely to room temperature.
3. Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper lightly dusted with cornstarch.
4. Whisk the sweet rice flour, sugar, and salt in a bowl, then stir in the water, oil, and vanilla until a smooth, pourable batter forms; it should coat the back of a spoon but still drip off slowly.
5. Drop tablespoon-sized pools of batter onto the prepared sheets and use the back of a spoon to spread each into a thin, even circle about 3 inches across and roughly 1/16 inch thick, leaving 2 inches between rounds.
6. Bake for 12 to 14 minutes until the wafers are pale golden and lift cleanly from the parchment; if any bubbles form, press them flat at the 8-minute mark. Slide the parchment onto a wire rack and let the wafers cool until completely crisp, about 10 minutes.
7. Spoon about 2 tablespoons of the cooled bean paste onto the smooth side of one wafer, spreading it nearly to the edge, then cap with a second wafer and press gently so the filling reaches the rim in an even layer.
8. Repeat with the remaining wafers and filling, then serve immediately, or store in an airtight container at room temperature for up to 3 days to preserve the snap of the rice shells.

Cook’s Notes

• For an even shorter version, swap the homemade bean paste for 1 cup of prepared smooth red bean paste (koshian) from an Asian market.
• A tortilla press lined with plastic wrap makes quick work of forming uniform wafer discs if you prefer shaping the batter before baking.
• Store finished sandwiches in a single layer in an airtight tin so the wafers stay crisp; humidity is their biggest enemy.
• For a pretty finish, dust the top wafer lightly with powdered sugar or press a thin sheet of edible gold leaf onto the paste before capping.

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