Traditional Japanese Manju Recipe: Sweet and Delicious Steamed Buns

Ingredients

1 cup sweet red bean paste
1 cup sugar
1 cup water
1/2 cup corn syrup
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup katakuriko (potato starch), for dusting
1/4 cup water, for brushing

Steps and instructions

In a medium-sized pan, combine the sugar, water, and corn syrup. Heat over medium heat until the sugar dissolves completely.
In a large mixing bowl, combine the all-purpose flour and baking powder. Add the sugar syrup to the flour mixture and stir until a dough forms.
Divide the dough into small equal portions and shape each portion into a flat disc.
Place a spoonful of the sweet red bean paste in the center of each dough disc. Fold the dough over the bean paste and seal the edges.
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place the filled dough discs on a baking sheet lined with parchment paper. Brush the tops with water to prevent them from drying out.
Bake in the preheated oven for about 20 minutes, or until the manju are lightly golden brown.
Remove the manju from the oven and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Before serving, dust the manju with katakuriko (potato starch) for an authentic finish.

Tools for making

Mixing bowl - A large bowl for combining the flour, baking powder, and sugar syrup.
Pan - A medium-sized pan for heating the sugar, water, and corn syrup to make the sugar syrup.
Baking sheet - A sheet pan lined with parchment paper to bake the manju.
Brush - A brush for brushing water on top of the manju before baking.
Wire rack - A rack for cooling the baked manju.

Recipe variations

Use different types of sweet fillings such as matcha (green tea), chocolate, or fruit preserves.
Experiment with different flours such as rice flour, whole wheat flour, or almond flour for a gluten-free option.
Add additional flavorings to the dough, such as vanilla extract, cinnamon, or grated citrus zest.
Try using a different type of crust, such as a shortbread crust or a puff pastry crust.
Make savory manju by filling the dough with ingredients like cheese, vegetables, or cooked meat.
Create a vegan version by substituting the butter or oil in the dough with a plant-based alternative and using a vegan-friendly filling.
Add texture and crunch by incorporating chopped nuts or sesame seeds into the dough.
Experiment with different shapes for the manju, such as making them into balls, squares, or crescents.

Recipe overview

Experience a taste of Japan with this traditional Manju recipe! Manju is a popular Japanese dessert that's wonderfully sweet and satisfying. They are small buns made from flour, sugar, and corn syrup, filled with sweet red bean paste. These buns are baked to a light golden brown, giving them a slightly crispy exterior to contrast the soft, sweet interior. Dusting them with katakuriko, or potato starch, adds an authentic finish. This recipe calls for simple ingredients and the process is straightforward, making it a great introduction to Japanese baking. The result is a batch of delightful treats perfect for dessert or a sweet snack anytime.

Common questions

Can I use store-bought red bean paste? - Yes, you can use store-bought red bean paste if you prefer. Just make sure it is sweetened and of good quality.
Can I substitute corn syrup? - If you don't have corn syrup, you can use honey or agave syrup as a substitute. However, keep in mind that the flavor may vary slightly.
Can I use a different type of flour? - For the best results, it is recommended to use all-purpose flour in this recipe. Using a different type of flour may alter the texture and taste of the manju.
How should I store the manju? - Once cooled, store the manju in an airtight container at room temperature for up to 3 days. If you need to store them longer, you can refrigerate them for up to a week, but the texture may become slightly firmer.
Can I freeze the manju? - Yes, you can freeze the manju. Place them in a freezer-safe container or bag, separated by parchment paper to prevent sticking. They can be stored in the freezer for up to 2 months. Thaw them at room temperature before consuming.

Serving dishes and utensils

Mixing Bowl - A large mixing bowl is needed to combine the flour, baking powder, and sugar syrup.
Pan - A medium-sized pan is required to heat and dissolve the sugar for the syrup.
Baking Sheet - A baking sheet lined with parchment paper is necessary to bake the manju.
Brush - A brush is useful for brushing the tops of the manju with water before baking.
Wire Rack - A wire rack is used to cool the baked manju after they are removed from the oven.

Origin stories

Manju is a traditional Japanese sweet that is often served with tea. Its origins trace back to the Heian period (794-1185), when it was introduced from China. In Japanese, the name "manju" means "fulfillment of wishes", symbolizing a wish for happiness and prosperity. One story tells of an emperor who loved manju so much that he wrote a poem about it, and since then, it gained popularity as a sweet for royal and noble families before becoming a treat enjoyed by everyone. Manju's simplicity - a soft, sweet dough filled with red bean paste - is a hallmark of its timeless appeal, embodying the Japanese aesthetic philosophy of "wabi-sabi", which finds beauty in simplicity and the passing of time. As you savor a piece of manju, you're not just enjoying a dessert, but a piece of history and culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.