Potato Chibikoro Cakes

Name: Potato Chibikoro Cakes
Yield: 10 servings
Cuisine: American
Ingredients: 1 medium size Potato; 30 grams Cake flour; 20 grams Joshinko flour; 1/3 tsp Baking powder; 20 grams Butter; 30 grams Granulated sugar; 1/2 Egg

cookpad.japan @cookpad_jp

I wanted to make simple yet delicious desserts made from great-tasting and full-of-nutrients potatoes that come from the northern region of Japan.

In Step 3 you can adjust the shape while applying the egg; so in Step 2, as long as you have the basic size the shape doesn't have to be pretty. For this reason, I recommend using your fingers in Step 3 rather than a brush. Recipe by caramel-cookie

I wanted to make simple yet delicious desserts made from great-tasting and full-of-nutrients potatoes that come from the northern region of Japan.

cookpad.japan @cookpad_jp

I wanted to make simple yet delicious desserts made from great-tasting and full-of-nutrients potatoes that come from the northern region of Japan.

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Ingredients

10 servings

1 mediumsize Potato
30 gramsCake flour
20 gramsJoshinko flour
1/3 tspBaking powder
20 gramsButter
30 gramsGranulated sugar
1/2Egg

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Steps

1

Preheat your oven to 180℃. Either boil the potato or heat in the microwave, then mash. While still hot, add the butter and granulated sugar and mix. Once it's generally cooled, set aside 1 teaspoon of the egg and mix the rest in well.
2

Combine and sift the cake flour, joshin flour, and baking powder, and add to Step 1. Mix lightly. Use a spoon to scoop a spoonful onto a baking pan lined in a cookie sheet.
3

Use a brush or your fingers to apply the leftover egg as a coating. Bake in the oven at 180℃ for 15-18 minutes.
4

Once they're finished baking, allow to cool on a cake rack.