Best 2 Anko Manju Recipes
Anko manju is a popular Japanese confection made from a sweet red bean paste (anko) wrapped in a soft dough. Anko, also known as tsubuan or koshian, is made from azuki beans and sugar, and can be either smooth or chunky in texture. The dough is made from wheat flour, water, sugar, and oil, and is steamed until fluffy. Anko manju is often made with a variety of flavors, such as matcha (green tea), black sesame, and purple sweet potato, and can be decorated with edible flowers or other designs. This versatile and delicious treat can be enjoyed as a snack, dessert, or as part of a tea ceremony. In this article, we will guide you through the steps of making anko manju from scratch, providing you with detailed instructions and helpful tips for creating perfect anko manju every time.
Here are our top 2 tried and tested recipes!
ANKO MANJU
Make and share this Anko Manju recipe from Food.com.
Provided by Binkers
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Form 1-2 tablespoons of bean paste into balls.
- Mix together water, sugar, and baking powder
- Sift and slowly stir flour into the mixture (removing all lumps).
- Knead the dough on a floured board until it
- has the consistency and softness of an earlobe.
- Divide the dough into 12 pieces.
- Wrap the dough completely around each ball and place in a cloth lined steamer.
- Lightly spray water over the manju for a smoother finish.
- Steam over high heat for about 10 minutes.
Nutrition Facts : Calories 52.6, Fat 0.1, Sodium 15.3, Carbohydrate 12.3, Fiber 0.1, Sugar 5.6, Protein 0.7
ANKO MANJU
Steps:
- 1 Form 1-2 tablespoons of bean paste into balls. 2 Mix together water, sugar, and baking powder 3 Sift and slowly stir flour into the mixture (removing all lumps). 4 Knead the dough on a floured board until it 5 has the consistency and softness of an earlobe. 6 Divide the dough into 12 pieces. 7 Wrap the dough completely around each ball and place in a cloth lined steamer. 8 Lightly spray water over the manju for a smoother finish. 9 Steam over high heat for about 10 minutes.
Tips:
- Choose the right anko: Use a good quality anko that is not too sweet or too salty. You can find anko at most Asian grocery stores.
- Use fresh ingredients: The fresher the ingredients, the better the manju will taste. If you can, use organic ingredients whenever possible.
- Don't overmix the dough: Overmixing the dough will make the manju tough. Mix the dough just until it comes together.
- Be careful not to overfill the manju: If you overfill the manju, they will burst open when you steam them.
- Steam the manju for the correct amount of time: If you steam the manju for too long, they will become dry and tough. Steam them for just until they are cooked through.
- Let the manju cool before serving: Allow the manju to cool for a few minutes before serving. This will help them to set and hold their shape.
Conclusion:
Anko manju is a delicious and easy-to-make Japanese treat. With a few simple ingredients and a little bit of time, you can create these delicious steamed buns filled with sweet red bean paste. Whether you are a beginner or an experienced baker, you will be impressed with how easy it is to make these delicious treats. So what are you waiting for? Give this recipe a try today!
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