MANJU, JAPANESE STEAMED CAKE WITH SWEET RED BEAN FILLING
Steps:
- Gather the ingredients.
- In a large bowl, sift flour and baking powder together.
- Add sugar and mix well.
- Gradually pour water into the flour, constantly stirring to incorporate ingredients.
- Knead dough well until smooth and pliable.
- Divide dough into 12 pieces. Make round balls and flatten them.
- Put a spoonful of anko filling in center of dough. Wrap anko by stretching dough around and then shape into a round ball. Repeat to make more.
- Place each piece on a small sheet of parchment paper.
- Preheat a steamer on high heat. Place cakes in the steamer, and steam for about 10 minutes. Serve immediately.
Nutrition Facts : Calories 168 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 210 mg, Sugar 13 g, Fat 0 g, ServingSize 12 pieces, UnsaturatedFat 0 g
STEAMED MANJU (HAWAIIAN SWEET BEAN CAKES)
Steamed cakes filled with a red bean paste (made from boiled azuki beans and sugar). Hawaiian version of a traditional Japanese confection.
Provided by littleturtle
Categories Dessert
Time 55m
Yield 25 serving(s)
Number Of Ingredients 7
Steps:
- Form bean paste into 25 balls each about the size of a walnut.
- Sift together flour, baking powder, and sugar.
- Add egg whites and oil to dry ingredients and mix well.
- Add milk while stirring (dough should be soft but not runny and not too sticky) (coloring may be added as well, if desired).
- Divide dough into 25 equal portions and flatten each to a 3-inch diameter.
- Cover each bean paste ball with a portion of dough.
- Place them on pieces of Ti leaf or 2x2-inch square pieces of waxed paper.
- Steam for 15 minutes.
Nutrition Facts : Calories 146.5, Fat 4.7, SaturatedFat 0.7, Cholesterol 0.7, Sodium 67.4, Carbohydrate 23.8, Fiber 0.5, Sugar 10.1, Protein 2.4
BAKED MANJU
I have a friend in Hawaii who sends me recipes to make for my kids. Sometimes they work...sometimes they are an "acquired" taste. This one was a winner! I think she got this recipe from the Chamber of Commerce. The recipe does double (and actually the doubled recipe would use a full can of the an). If you're expecting a traditional Japanese dessert, look elsewhere. This isn't the same kind of manju with the glutinous rice (mochi) on the outside...actually it's closer to kuri manju without the chestnut and with a completely different filing.
Provided by Akikobay
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Line baking sheet with buttered parchment.
- In large bowl of electric mixer, cream butter and sugar; add flour and mix well.
- Form dough into 2-inch balls.
- Flatten each ball slightly and place 1 tablespoon of an in the center.
- Fold dough over an and pinch the ends together.
- Place filled dough balls on baking sheets, seam side down (smooth side up).
- Brush tops with egg.
- Bake for 40 minutes or until lightly browned on top.
Nutrition Facts : Calories 179.2, Fat 10.7, SaturatedFat 6.6, Cholesterol 38.9, Sodium 76.9, Carbohydrate 18.8, Fiber 0.5, Sugar 5.6, Protein 2.2
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