Steamed Manju Hawaiian Sweet Bean Cakes Recipes

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MANJU, JAPANESE STEAMED CAKE WITH SWEET RED BEAN FILLING



Manju, Japanese Steamed Cake With Sweet Red Bean Filling image

Manju is a traditional Japanese dessert of individually steamed cakes filled with a sweet red bean filling. Try this traditional manju recipe.

Provided by Setsuko Yoshizuka

Categories     Dessert     Snack     Cake

Time 55m

Yield 12

Number Of Ingredients 5

2 1/2 cups all-purpose flour
4 teaspoon baking powder
1/4 cup sugar
2/3 - 3/4 cup water
3/4 pound anko (or koshian, smooth red bean paste)

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 Manju (Hawaiian Sweet Bean Cakes) image

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

1 (18 ounce) can tsubushi-an (red azuki bean paste)
3 1/2 cups flour or 3 1/2 cups rice flour
4 teaspoons baking powder
1 1/4 cups sugar
3 egg whites (unbeaten)
1/2 cup vegetable oil
1/2 cup milk

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



Baked Manju image

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

1 cup butter, softened,plus
extra butter (for buttering parchment)
1/2 cup sugar
2 1/2 cups flour
9 ounces red azuki bean paste (tsubushian) or 9 ounces koshi-an (about 1/2 can)
1 egg, beaten

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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