monk shao guozi

i really do not know what these are called in English but they are a very traditional and yummy japanese dessert with (mostly) red bean paste filling..

I made these in the past and shaped them as little chicks (you really see them alot on the internet) and decided to give it a little twist this time… mischievous little monks 顽皮小和尚 (❍ᴥ❍ʋ)


Original recipe adapted and translated from here


1 egg yolk
99g condense milk
99g cake flour
2.5g baking powder
280g red bean paste

monk shao guoziDirections
– add milk into egg yolk and mix well
– add in sifted flour and baking powder, and mix well. Cling wrap dough (it will be sticky) and chill in the fridge for 30 mins
– divide red bean paste into balls of 35g each
– remove dough from fridge and shape them into 25g each
– roll dough into flat disc and wrap red bean paste in it. Seal well
– for shaping of little chicks, you can refer to the link above
– bake in preheated oven of 170 degrees C for 20 minutes and pipe expressions with melted chocolate

小鸡烧果子Personal notes/温馨小贴士:
– i painted expressions with cocoa egg-yolk mixture (i.e. 1tsp of cocoa powder added into one egg yolk) before baking
小和尚的脸,是在烘焙前,用可可蛋黄酱 画上的。用一小匙可可粉,混入一颗蛋黄中,就是可可蛋黄酱啦

– i did not roll out the dough into flat disc but rather  i used the push and seal method to wrap the filling (i.e. the dim sum wrapping method)

かわいい……… /人◕ ‿‿ ◕人\

monk shao guozi
Pollution index: 68 (good)



  • Hi Victoria Bakes

    Could you let me know how does the texture of these beautiful animal cakes? Does the texture taste like chiffon cake, light and fluffy. I am attracted to this recipe because neither oil nor butter was used. Indeed very healthy and I am always keen to bake healthy cakes.

    Priscilla Poh

    • Hello Priscilla , I think the best way to describe it, is probably like texture of a moon cake… Except that no fats have been used here so it\’s drier. Hence, very little of the pastry is used here and focus is on the filling instead. It\’s still very tasty and so easy to bake. I look forward to yours 🙂

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