Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound softened butter
- 1 cup sugar
- 3 cups flour
- 2 cups mochiko
- ½ teaspoon salt
- 2 cans koshian or tsubushian (azuki beans) or mixture of both
Directions
Preheat oven to 350°F.
Grease a 9-by-13-inch baking pan.
Cream butter and sugar until light and fluffy, 5 to 8 minutes.
Add flour, mochiko and salt and blend well.
Divide dough in half.
Spread half the dough evenly in the pan.
Spread the koshian or tsubushian evenly over dough.
Spread remaining dough over the top or crumble evenly to cover filling.
Bake 30 minutes, then reduce heat to 325°F and bake another 30 minutes or until nicely brown.
Cool and cut into squares.
Category:Cathy's Recipes
Category:Japanese Desserts
Category:Sweet rice flour Recipes