Kuri Manju

Prepare the filling: Divide the shiro-an into 8 equal portions, approximately 40 grams each. Flatten each portion of shiro-an into a disc. Place one candied chestnut in the center of each shiro-an disc. Carefully wrap the shiro-an around the candied chestnut, sealing it completely to form a smooth ball. Set aside.

Prepare the dough: In a large bowl, sift together 150 grams of all-purpose flour and the baking powder. In a separate medium bowl, whisk together the granulated sugar, water, 20 grams of egg yolk, and honey until the sugar is mostly dissolved.

Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Mix gently with a spatula or your hands until a soft dough forms. Do not overmix; just combine until no dry flour remains. Cover the dough with plastic wrap and let it rest at room temperature for 15 minutes.