Potato Chibikoro Cakes

Potato Chibikoro Cakes

Small and round chibikoro cakes. Moist, juicy, and a little sticky. Like a manju that wants to be like a little cake.

Ingredients: makes about 10 cakes

1 medium size (net weight 90 g)
Cake flour
Joshinko flour
20 g
Baking powder
1/3 teaspoon
20 g
Granulated sugar
30 g


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.

Story Behind this Recipe

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.