Have you tried kuri manjū? Take the next challenge and learn to make it yourself!
Buttery, flaky dough encasing a sweet potato filling and baked to golden brown perfection is what makes this Japanese sweet potato manju recipe so amazing.
We are making easy Manju, a type of Japanese dessert, using easily available ingredients. This gentle flavor will help to relax you especially when enjoying it with Japanese tea.
Who doesn't love pumpkin everything? These Pumpkin Manju Sweets are an awesome Asian treat using pumpkin puree as the sweet filling. You won't believe how good these are!
Manju is a Japanese pastry traditionally filled with sweet azuki beans. Hawaii has a specific style of manju, baked and flaky, with fillings like sweet potato, coconut, and even apples. Sweet potato manju from Home Maid Bakery (Maui) Meet Hawaii-style manju! Sweet potato manju from Home Maid Bakery (Maui) What Is Manju? There are two...Read More
Encased in a soft wheat dough, filled with sweet red bean paste, and steamed to perfection, Manju is a classic Japanese confectionery (wagashi). When you crave for a fun, sweet treat, these dumplings will hit the spot! Enjoy with a hot cup of green tea.
Buttery, flaky dough encasing a sweet potato filling and baked to golden brown perfection is what makes this Japanese sweet potato manju recipe so amazing.
Encased in a soft wheat dough, filled with sweet red bean paste, and steamed to perfection, Manju is a classic Japanese confectionery (wagashi). When you crave for a fun, sweet treat, these dumplings will hit the spot! Enjoy with a hot cup of green tea.
Today's coffee: Spring-colored blend (春色ブレンド) I have lots of things on my bucket list of stuff I want to do before home assignment. A few of these are cooking projects—making sure I can make from scratch certain foods that I can easily get here but not so easily in the US. (If you come over to my house while we are on home assignment, you will likely benefit from this.) Although it is possible to get wagashi (Japanese sweets) in Seattle, they are expensive and would require a special trip into the city… so I definitely want to be able to make a few simple sweets myself—wagashi are an important part of tea ceremony! I’ve long admired Mrs. Haga, a church member, for her delicious kuri manjū, so I asked her to teach me to make them. Last Saturday, Noriko and I spent the afternoon at Mrs. Haga’s house, learning to make kuri manjū… and of course, taste testing! I have translated the recipe below. Kuri Manjū 栗饅頭 (Chestnut buns) Ingredients, for 15 manjū: 50g sugar ½ large egg, beaten 10g butter, chilled ½ teaspoon baking soda 100g flour, sifted 240g shiro an (白あん, sweet white bean paste), chilled (I'll try to post a recipe for this soon...) 15 sweet stewed chestnuts (栗の甘露煮, kuri no kanroni) For the glaze: 1 egg yolk 1 teaspoon mirin White poppy seeds (けしの実, keshi no mi) (If you can’t find these, normal poppy seeds should work fine; they’ll just look a bit different.) Instructions: Remove the chestnuts from the syrup, and remove excess syrup with a paper towel. These are the store-bought stewed chestnuts. These are the ones I made. Divide the shiro an into 15 equal portions, and roll into little balls. Measuring the shiro an "Make sure it's chilled. Otherwise it's too sticky." We actually made 16, so we split the shiro an into four equal balls, which we checked with the kitchen scale. After that, we did our best to divide each ball into 4 equal portions (didn't bother to weigh those.) Spread out each ball to form a little pancake shape, and set a chestnut in the center. Wrap the shiro an around the chestnut; roll around in your hands until the outside is smooth. Cover in plastic wrap and set aside. Put the butter and sugar in a bowl; break up the butter with a wooden spoon and work it into the sugar. Add the egg and mix. Put the bowl over a pot of simmering water (you can use a double-boiler if you have one). Stir continually until the sugar has melted somewhat. Set the bowl in a larger bowl of cold water and chill it a bit. Dissolve the baking soda in a bit of water; add to the butter-sugar-egg mix. Add the flour and blend. (It’s probably best not to over-work this dough.) When it’s just blended, wrap it in plastic wrap and chill it in the refrigerator for 30 minutes. Now it’s tea time! Go take a break. We were joined by enthusiastic taste-testers, Mrs. Suzuki and Mrs. Aizawa (Mrs. Haga's younger sister and daughter) Preheat the oven to 180 degrees C (350 degrees F). On a lightly-floured work surface, divide the dough into 15 equal portions. Roll each one into a ball; using your flour-covered fingertips, spread them out to little pancakes. You want the center to be thicker than the edges. Put one of the chestnut-shiro an balls into the center, and wrap with the dough and pinch shut. Round the bun in the palms of your hands; the shape will somewhat depend on the shape of the chestnut, but generally you want to aim for an oval shape. Make sure the shiro an is completely covered. Arrange on a baking sheet lined with parchment paper or a silicon baking mat. Brush with just a tiny bit of the glaze; really, just a little, since you want it only on the top, not the sides. Sprinkle with some white poppy seeds. Bake for about 15 minutes, until golden brown. Now it’s tea time, again! Kuri manjū are delicious hot, or you can keep them for a couple weeks.
Buttery, flaky dough encasing a sweet potato filling and baked to golden brown perfection is what makes this Japanese sweet potato manju recipe so amazing.
A wonderful snack treat that growing up, we were served in celebration of the New Year. There are very many different variations of manju, Chinese, Korean and Japanese. Some are served warm, right from the oven, but more traditionally at room temperature.The traditional centers are stuffed with whole, mashed or pureed sweet azuki bean, but there are several places around the islands that have become well known for their “Home-Style” manju, filled with pineapple, apple and mango.
Curry Favour with Easy Indian - Take a look at the Easy Indian Cookbook recipes - by Manju Malhi - published by Watkins Publishing.
Have you tried manjū? Take the next step – make it yourself!
Similar to our traditional azuki bean filled manju, the variety that the island of Maui has become famous for has a much richer crust. A great snack treat!
Buttery, flaky dough encasing a sweet potato filling and baked to golden brown perfection is what makes this Japanese sweet potato manju recipe so amazing.
Have you tried kuri manjū? Take the next challenge and learn to make it yourself!
Coconut manju is a delicious treat that is perfect for any occasion. Sweet, chewy, coconut filling wrapped in a buttery flaky crust. All your favorite flavors wrapped up in one irresistible package. You are in for a real treat.
Manju is a traditional Japanese dessert of individually steamed cakes filled with a sweet red bean filling. Try this traditional manju recipe.
