Japanese cuisine · Desserts & Sweets

Kuzu Manju

Crystal-clear wrappers of kuzu starch around a ball of sweet azuki paste, served ice-cold as a summer confection.

Ingredients · for 4 servings

• 60 g kuzu starch (or substitute potato starch)
• 200 g red bean paste (anko)
• 60 g sugar
• 300 ml water
• 1 pinch salt
• 2 tbsp cornstarch for dusting

Instructions

1. Divide the bean paste into eight equal portions, roll each into a smooth ball and chill the balls for 20 min. so they stay firm.
2. Stir the kuzu starch with the sugar, salt and cold water in a pot until no lumps remain — kuzu only dissolves cleanly while cold.
3. Heat the mixture over medium heat, stirring constantly with a wooden spoon for 5–7 min., until it turns from milky white into a stretchy, glassy-clear gel.
4. Line eight small bowls with plastic wrap, add 1 tbsp of the hot mixture to each, place an anko ball on top and cover with another spoonful of the mixture.
5. Twist the wrap over each ball to form a smooth pouch, and place the parcels in ice water for 20 min. until firm and completely clear.
6. Carefully peel off the wrap, arrange the manju on a chilled plate and serve immediately ice-cold with green tea.