📝 About This Recipe
Originating from the tea-drinking traditions of the Muromachi period, Manju is a beloved cornerstone of Japanese Wagashi. These soft, pillowy buns feature a delicate wheat-based dough sweetened with rich Okinawan black sugar, encasing a heart of velvety smooth red bean paste. Perfect in their simplicity, these steamed treats offer a comforting balance of earthy sweetness and a cloud-like texture that melt away with every bite.
🥗 Ingredients
The Filling
- 250 grams Koshian (Smooth Red Bean Paste) (chilled for easier handling)
The Dough
- 150 grams Cake Flour (sifted twice for lightness)
- 80 grams Kokuto (Okinawan Brown Sugar) (finely crushed or powdered)
- 60 ml Hot Water (approximately 175°F / 80°C)
- 1/2 teaspoon Baking Soda
- 1 teaspoon Water (to dissolve the baking soda)
- 1 teaspoon Honey (adds moisture and shine)
Preparation and Tools
- 1/4 cup Cornstarch (for dusting the work surface)
- 10 squares Parchment Paper (cut into 2x2 inch pieces)
👨🍳 Instructions
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1
Divide the chilled Koshian (red bean paste) into 10 equal portions (about 25g each). Roll them into smooth balls and place them on a tray; keep them in the refrigerator until ready to use.
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2
In a small heat-proof bowl, combine the Kokuto brown sugar and the 60ml of hot water. Stir vigorously until the sugar is completely dissolved and no lumps remain. Let it cool to room temperature.
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3
In a separate tiny bowl, dissolve the baking soda in one teaspoon of room temperature water. Stir this mixture and the honey into the cooled brown sugar syrup.
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4
Place the sifted cake flour into a large mixing bowl. Make a well in the center and pour in the brown sugar mixture.
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5
Using a spatula, gently fold the liquid into the flour. Switch to your hands and knead very lightly just until a soft, slightly sticky dough forms. Do not overwork the dough, or the Manju will become tough.
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6
Dust your work surface generously with cornstarch. Transfer the dough to the surface and roll it into a log. Divide the dough into 10 equal pieces (about 25-28g each).
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7
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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8
Place a bean paste ball in the center of the dough. Carefully wrap the dough around the filling, using your thumb and index finger to gently pull the dough upward until it meets at the top. Pinch to seal.
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9
Place the finished bun, seam-side down, onto a small square of parchment paper. Repeat with the remaining dough and filling.
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10
Prepare your steamer. Bring water to a boil, then reduce to medium-high heat. Arrange the Manju in the steamer basket, leaving at least 1 inch of space between them as they will expand.
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11
Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the buns, which would cause spotting and uneven surfaces.
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12
Steam the Manju for exactly 10-12 minutes. Avoid opening the lid during this time.
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13
Once finished, remove the steamer from the heat and wait 1 minute before opening the lid. Transfer the Manju to a wire rack and fan them briefly with a hand fan to create a beautiful glossy finish on the skin.
💡 Chef's Tips
If your brown sugar has hard lumps, pulse it in a blender before mixing with water to ensure a smooth dough. Avoid over-kneading the dough; you only want to incorporate the flour to keep the gluten development low for a tender bite. Keep the dough pieces covered with a damp cloth while you work to prevent them from drying out and cracking. If the dough is too sticky to handle, dust your hands with more cornstarch rather than adding more flour to the recipe. To store, wrap individual cooled Manju in plastic wrap to keep them soft; they can be re-steamed for 2 minutes to restore their fluffiness.
🍽️ Serving Suggestions
Serve warm with a cup of hot Matcha or roasted Hojicha tea for a classic Japanese experience. Accompany with a few slices of fresh seasonal fruit like persimmon or pear to cleanse the palate. For a modern twist, serve alongside a small dollop of lightly sweetened whipped cream. Present on a dark ceramic plate or a wooden tray to highlight the rustic brown sugar color. Enjoy as a mid-afternoon snack during a quiet moment of 'tea time' (Oyatsu).