Japanese cuisine · Desserts & Sweets

Manju

Steamed dough balls with a sweet azuki paste core, silky white outside and lightly springy.

Ingredients · for 4 servings

• 200 g flour
• 1 tsp baking powder
• 60 g sugar
• 1 egg
• 2 tbsp whole milk
• 300 g sweet red bean paste (anko)
• 1 pinch of salt
• 1 tbsp cornstarch for dusting

Instructions

1. Divide the bean paste into twelve portions, roll into balls and chill for 20 min. so they can later be wrapped neatly.
2. Beat egg, sugar and milk until foamy, sift flour, baking powder and salt over the top and knead into a soft, only lightly sticky dough.
3. Wrap the dough in plastic wrap and let rest for 20 min., then divide into twelve equal pieces on a surface dusted with cornstarch.
4. Flatten each piece into a disc about 8 cm wide, place an anko ball on top and gather the dough over the filling, sealing well and shaping round.
5. Place the manju seam-side down on small squares of baking paper and steam over boiling water in a steamer for 12–15 min. until the surface looks dry and matte.
6. Only remove the lid after 2 min. of resting so they don't collapse, and serve the manju lukewarm with green tea.