Fluffy Anma Rolls: Aichi Prefecture's Sweet Treat (3 Ingredients)

Updated at: 04/02/2025

Fluffy Anma rolls, a beloved sweet treat hailing from Aichi Prefecture in Japan, are surprisingly simple to make at home. These delightful confections boast a light and airy texture, achieved with just three readily available ingredients: mochi flour, sugar, and water. Their subtle sweetness and melt-in-your-mouth quality make them a perfect afternoon snack or a charming addition to any dessert spread. Forget complicated baking; these rolls require minimal effort and offer maximum deliciousness.

The unique texture of Anma rolls comes from the careful preparation of the mochi flour batter. Unlike many other Japanese sweets, these rolls require no special tools or equipment, making them accessible to even novice bakers. Ready to experience the delightful simplicity and satisfying taste of homemade Anma rolls? Let's dive into the easy step-by-step instructions below.

Tools Needed

  • Frying pan
  • Ladle

Ingredients

  • Silken Tofu: 50g
  • Egg: 1
  • Hot Cake Mix: 100g
  • Water: 40-60g (adjust as needed)
  • Anko (Sweet Red Bean Paste)
  • Salad Oil

Step-by-Step Instructions

Step 1. Prepare the Batter

  • Crumble 50g of silken tofu.
  • Add an egg and break it into pieces. Mix with the crumbled tofu.
  • Add 100g of hot cake mix and mix until well blended. The mixture will be thick.
  • Gradually add water (40-60g), adjusting until the dough is smooth but not too sticky. The lines should almost disappear after mixing.
Prepare the tofu: Crumble 50g of silken tofu.Add an egg and break it into pieces. Mix with the crumbled tofu.Add 100g of hot cake mix and mix until well blended. The mixture will be thick.Gradually add water (40-60g), adjusting until the dough is smooth but not too sticky. The lines should almost disappear after mixing.
Prepare the Batter

Step 2. Cook the Pancakes

  • Heat a frying pan and add a little salad oil.
  • Pour a ladle of the dough onto the heated pan, spreading it thinly to prevent sticking. Use low heat to avoid burning. If it gets too hot, cool the pan with a wet cloth.
  • Cook over low heat until the surface is slightly dry and holes start to appear.
Heat a frying pan and add a little salad oil.Pour a ladle of the dough onto the heated pan, spreading it thinly to prevent sticking. Use low heat to avoid burning. If it gets too hot, cool the pan with a wet cloth.Cook over low heat until the surface is slightly dry and holes start to appear.
Cook the Pancakes

Step 3. Fill and Wrap

  • Place a spoonful of anko on the edge of the cooked dough.
  • Wrap the dough around the anko, pressing lightly to seal.
Place a spoonful of anko on the edge of the cooked dough.Wrap the dough around the anko, pressing lightly to seal.
Fill and Wrap

Step 4. Repeat and Enjoy

  • Repeat steps 6-9 until all the dough is used.
Repeat steps 6-9 until all the dough is used.
Repeat and Enjoy

Read more: Black Bean Muffins: Easy Recipe with Pancake Mix

Tips

  • Adjust water amount based on egg size and season.
  • Low heat is crucial to prevent burning.
  • Lightly oiling the pan prevents sticking.

Nutrition

  • N/A

FAQs

1. Can I substitute the mochiko (mochi flour)?

While mochiko is key to the Anma roll's texture, experimenting with substitutes is tricky. Other rice flours might work, but the result will likely be denser. It's best to stick with mochiko for the authentic experience.

2. How long do Anma rolls last?

Store leftover Anma rolls in an airtight container at room temperature for up to 2 days. They're best enjoyed fresh, but they'll still be tasty the next day.


Making these fluffy Anma rolls is a surprisingly rewarding experience, proving that delicious treats don't need to be complicated. The simple recipe and delightful outcome make them perfect for sharing with friends and family or enjoying as a quiet moment of self-indulgence. So grab your ingredients and enjoy the satisfyingly soft and sweet taste of Aichi Prefecture!