Red Bean Mochi Manju

The word manju is a broad word for a small bun with filling on the inside and can be cooked in many ways such as steamed, pan-fried, or baked. Many are filled with bean pastes, chestnut paste, or jams. The version I am making today is made from and (red bean paste) and mochi for added texture! How good does this sound?? If you ever visit Japan, you will see many intricate confections like manju all around. Many of them requires years of practice in perfecting the art, but this recipe is relatively easy.
The texture of the manju dough is somewhere between a cake an a cookie. It is soft, but firm, and will be slightly chewy because of the condensed milk. This texture is unique because not many desserts have this texture, so I hope you enjoy this with a drink like a glass of milk, coffee, or tea. These make great gifts because they are small and look really beautiful when packaged. As Valentine’s day is coming up, you may consider making this for someone special!
For detailed instructions on how to make this, please visit the following link: thegastronomyg...
Give this recipe a try and leave a comment down below! Have any dishes you want to see me make? Let me know!
Ingredients:
For dough:
1/2 c. + a little more condensed milk
1 egg
1 1/2 c. flour
1 tsp. baking powder
For red bean paste:
1 1/2 c. red beans
3/4 c. sugar
5 c. water
1/2 tsp salt
For mochi filling:
1/4 c. mochiko
5 1/2 tbsp. water
1 tbsp. sugar
Camera: Sony A6000
Follow my social accounts!
website: thegastronomygal.com
Instagram: @thegastronomygal