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Crispy savoury monaka shell made in the Nordic Chefs silicone monaka mold

Crispy Monaka Shell – Fine Dining Amuse-Bouche Recipe

Learn how to make a crisp savoury monaka shell with glutinous rice flour, butter and egg white, using a silicone monaka mold for consistent fine-dining shells.

Recipe by Thomas Axelsen

Ingredients

  • 50g glutinous rice flour (shiratamako or mochiko)
  • 50g softened butter
  • 10 g fine sugar (optional)
  • 50g egg whites
  • Neutral oil (for mould lubrication)

Equipment

Monaka Tartelette Set, Nordic Chefs – Straight Chef’s Tweezers, Finishing Tray – Medium, Finishing Tray – Small

Method

  1. Step 1: Beat the egg whites with the softened butter
  2. Step 2: Add the rice flour and mix until a smooth monaka batter
  3. Step 3: Spread the batter into the Nordic Chefs monaka tartelette mold
  4. Step 4: Bake the monaka at 150 degrees for 5 minutes
  5. Step 5: Take it out and check the bottom with you tweezer. Puncture any air bubbles, to create a uniform monaka tart
  6. Step 6: Place it in the oven for 10 minutes or till the dough is cooked, and stiff to hold your filling

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