Manju is Japanese steamed cake, and it is a traditional Japanese sweet. Variousfillings are used in manju. The most popular is to fill Anko (sweet azuki bean paste.
Material:
2 1 / 2 cup flour
4 TSPs. baking powder
1 / 4 cup sugar
2 / 3 cups water
3 / 4 lb. Anko (sweet azuki bean paste)
Preparation:
Sift flour and baking powder. Enter the four in a large bowl. Add sugar. Pour warmwater in a bowl and knead dough until smooth. For the dough into 12 pieces. Make a round shape and flatten them. Place a spoonful of filling in center of dough Anko. Wrap the dough Anko by stretching and making it round. Place each small manju cookingsheet. Heat a steamer on high heat. Place manju in the steamer, and steam for 15 minutes.
Makes * 12 manju cakes
2 1 / 2 cup flour
4 TSPs. baking powder
1 / 4 cup sugar
2 / 3 cups water
3 / 4 lb. Anko (sweet azuki bean paste)
Preparation:
Sift flour and baking powder. Enter the four in a large bowl. Add sugar. Pour warmwater in a bowl and knead dough until smooth. For the dough into 12 pieces. Make a round shape and flatten them. Place a spoonful of filling in center of dough Anko. Wrap the dough Anko by stretching and making it round. Place each small manju cookingsheet. Heat a steamer on high heat. Place manju in the steamer, and steam for 15 minutes.
Makes * 12 manju cakes
Anko (tsubu-an)
1 / 2 lb. or 1 1 / 3 cup azuki beans
2 cups Japanese Johakuto (white sugar), or 1 1 / 4 cup granulated sugar * adjust the sweetness according to your wishes
1 teaspoon salt
Preparation:
Enter a lot of water in a pot inside. Soak azuki beans in water overnight. Heat thebeans on high heat and bring to a boil. Reject heat to medium and simmer beans for10 minutes. Drain beans. Enter the azuki beans in the pan again and add about fourcups of water. Azuki heat and bring to a boil. Reject heat to low and simmer azukibeans for about an hour, or until soft. Drain liquid from pan. Add sugar and salt in thebeans. Stir and simmer beans Until thickened. Stop the heat and cool the Anko.
2 cups Japanese Johakuto (white sugar), or 1 1 / 4 cup granulated sugar * adjust the sweetness according to your wishes
1 teaspoon salt
Preparation:
Enter a lot of water in a pot inside. Soak azuki beans in water overnight. Heat thebeans on high heat and bring to a boil. Reject heat to medium and simmer beans for10 minutes. Drain beans. Enter the azuki beans in the pan again and add about fourcups of water. Azuki heat and bring to a boil. Reject heat to low and simmer azukibeans for about an hour, or until soft. Drain liquid from pan. Add sugar and salt in thebeans. Stir and simmer beans Until thickened. Stop the heat and cool the Anko.
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