📝 About This Recipe
A cornerstone of Japanese tea ceremonies, Manju is a beloved wagashi featuring a tender, cake-like exterior wrapped around a heart of smooth, sweet red bean paste. These steamed buns trace their lineage back centuries, offering a delicate balance of earthy sweetness and a soft, pillowy texture that melts in the mouth. This recipe focuses on the classic 'Chamanju' style, characterized by its beautiful golden-brown hue and a subtle hint of honey and dark sugar.
🥗 Ingredients
The Filling
- 300 grams Koshian (Smooth Red Bean Paste) (chilled for easier handling)
The Dough
- 150 grams Cake Flour (sifted, plus extra for dusting)
- 80 grams Light Brown Sugar (sifted to remove lumps)
- 1/2 teaspoon Baking Soda (ensure it is fresh)
- 1 teaspoon Water (to dissolve the baking soda)
- 1/2 Large Egg (beaten, at room temperature)
- 1 tablespoon Honey (mild floral honey preferred)
Steaming Essentials
- 12 squares Parchment Paper (cut into 2x2 inch pieces)
- 1 liter Water (for the steamer)
👨🍳 Instructions
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1
Prepare the filling by dividing the chilled Koshian (red bean paste) into 12 equal portions, roughly 25g each. Roll them into smooth balls and place them on a tray; keep them in the refrigerator while you prepare the dough.
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2
In a small bowl, dissolve the 1/2 teaspoon of baking soda into 1 teaspoon of water. This ensures the leavening agent is evenly distributed without leaving bitter clumps.
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3
In a large mixing bowl, whisk together the beaten half-egg, light brown sugar, and honey until the sugar has mostly dissolved and the mixture is smooth.
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4
Stir the dissolved baking soda into the egg and sugar mixture until well combined.
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5
Gradually fold in the sifted cake flour using a spatula. Mix gently until a soft, slightly sticky dough forms. Be careful not to overwork the dough, as developing too much gluten will make the Manju tough.
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6
Cover the dough with plastic wrap and let it rest at room temperature for 20-30 minutes. This allows the flour to hydrate and makes the dough easier to handle.
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7
Generously dust your work surface and hands with extra cake flour. Divide the dough into 12 equal portions (about 20-22g each).
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8
Flatten one piece of dough into a circle about 3 inches in diameter, making the edges slightly thinner than the center.
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9
Place a ball of red bean paste in the center of the dough. Carefully wrap the dough around the paste, using your thumb and forefinger to gently pull the dough upward until the filling is fully enclosed.
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10
Pinch the seam tightly to seal and roll the bun gently between your palms to form a smooth sphere. Place the bun seam-side down on a small square of parchment paper.
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11
Repeat the process for the remaining buns. Keep the finished buns covered with a damp cloth to prevent them from drying out while you work.
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12
Prepare your steamer. Bring water to a boil, then reduce the heat to medium. Arrange the Manju in the steamer basket, leaving at least 1 inch of space between them as they will expand.
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13
Wrap the steamer lid with a kitchen towel to prevent condensation from dripping onto the buns, which would cause spots. Steam the Manju for 10-12 minutes over medium heat.
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14
Once finished, immediately remove the buns from the steamer. To achieve a glossy finish, you can lightly fan them for 30 seconds to cool the surface rapidly.
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15
Serve warm for the best texture, or allow to cool completely and store in an airtight container to keep them soft.
💡 Chef's Tips
Use cake flour rather than all-purpose flour to ensure the most delicate, tender crumb. If the dough is too sticky to handle even with flour, chill it for 15 minutes before shaping. When wrapping the filling, keep your hands well-dusted with flour but try not to incorporate too much extra flour into the dough itself. Do not over-steam; if you leave them in too long, the buns may collapse or become wrinkled upon cooling. For a different flavor, you can substitute Koshian with Shiroan (white bean paste) or even a chestnut filling.
🍽️ Serving Suggestions
Serve alongside a hot cup of Matcha or high-quality Sencha green tea to balance the sweetness. Pair with a few slices of fresh seasonal fruit like Asian pear or persimmon. For a modern twist, serve slightly warm with a small dollop of whipped cream on the side. These make wonderful gifts; wrap them individually in clear cellophane once completely cooled. Enjoy as a mid-afternoon snack (Oyatsu) during a quiet break.