Steamed Sweet Buns
The Quirky Foodster Team
Ingredients
- Flour — 200 g (7.1 oz)
- Baking powder — 1 tsp
- Sugar — 60 g (2.1 oz)
- Water — 100 ml (1/2 cup)
- Sweetened red bean paste (anko) — 200 g (7.1 oz)
Method
- Combine the flour, baking powder, and sugar in a bowl.
- Gradually work in the water to form a soft, smooth dough.
- Divide the dough into small pieces and flatten each into a round.
- Place a spoonful of red bean paste in the centre of each round.
- Gather the edges up and pinch to seal, forming a smooth bun.
- Steam over boiling water for 12-15 minutes, until puffed and cooked through.
Introduction: Soft steamed buns filled with sweet red bean paste, a beloved treat with origins tracing back through trade contact with China.
Cultural Background: Manju is believed to have arrived in Japan via cultural and trade contact with China, and by the feudal period it had become a well-established, distinctly Japanese confection, closely associated with tea gatherings and festive occasions.
Tips: Seal the buns firmly to keep the filling from leaking out during steaming.
Variations: White bean paste or chestnut paste can replace the traditional red bean filling.
Nutrition: Approx. 190 kcal per bun.
FAQs:
Q: Is manju related to Chinese mantou or baozi?
A: Yes, manju’s origins trace back to cultural and culinary exchange with China, though it developed its own distinctly Japanese character over time.
Q: How should manju be stored?
A: They are best eaten fresh, though they can be steamed briefly to refresh if kept for a day or two.
- Flour — 200 g (7.1 oz)
- Baking powder — 1 tsp
- Sugar — 60 g (2.1 oz)
- Water — 100 ml (1/2 cup)
- Sweetened red bean paste (anko) — 200 g (7.1 oz)
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