Yaki Manju - Get to know the sweet stuffed with beans and its recipe

Yaki Manju is a traditional Japanese sweet, easily found in trays on the market. Yaki Manju literally means Manju Assado (grilled), it is a dumpling stuffed with azuki bean jam, in which flower drawings are usually made before baking them.

Manju originated in China and is derived from a type of mochi. It was originally known as Mantoubut in Japan it became known as Manju. It is believed that this candy was brought in 1341 by a Japanese man who lived in China, who started making and selling this candy under the name of Nara Manju. Thus Manju has more than 600 years of Japanese cuisine history and is considered one of the most popular sweets in Japan.

Yaki manju - get to know the sweet stuffed with beans and its recipe

Recalling that there are several varieties of manju, with different fillings. There is water (Mizu Manju), green tea (Matcha Manju), fried on a spit and even with orange cream.

The Yaki Manju is quite popular in the province of Gunma, the video below shows some curiosities about Yaki Manju and his influence.

Yaki Manju recipe

Now for a recipe! If you are interested in making your own Yaki Manju, see that it is not that difficult.

Ingredients

  • Pasta
  • 1/2 cup (s) of sugar
  • 2 unit (s) of egg
  • 100 gr of melted margarine (s)
  • 1 teaspoon of baking powder
  • 2 cup (s) of wheat flour
  • Filling
  • 1 cup (s) of washed and drained azuki beans
  • 1 cup (s) of sugar
  • how much salt is enough
  • To anoint
  • 1 unit (s) of egg yolk
  • 1 teaspoon (s) of corn glucose
  • 1/2 tablespoon (s) of soy sauce

How to make Pasta

  1. In a bowl, mix the sugar, eggs and margarine;
  2. Sift the flour and yeast;
  3. Add the dry ingredients to the sugar and egg mixture;
  4. Mix well (the dough should be soft, but full-bodied enough to open small portions in the hand and not stick);
  5. Open small portions of dough, in the palm of your hand, forming a steak;
  6. Fill with 1 bean jam ball;
  7. Open another dough steak and place on top of the other dough covering the filling;
  8. Squeeze the edges so the bread is tightly closed;
  9. Eliminate the excess with a round cutter (in this way the rolls are of uniform size);
  10. Distribute the rolls on a greased and floured baking sheet, with a space of about 2 cm between them;
  11. Then, brush the surface of the rolls with a mixture made with the yolk, corn glucose and soy sauce;
  12. Place in a medium oven (200ºC), preheated, for 25 minutes or until the surface is slightly golden;

Filling

  1. Cook the beans in the pressure cooker, with 4 cups (tea) of water, for about 30 minutes after the pressure starts;
  2. Remove from pressure, drain and pass the beans through the sieve, kneading well until obtaining a pasty mass;
  3. In a saucepan, add the mashed beans, sugar and a pinch of salt;
  4. Bring to the heat, stirring constantly, until the candy comes off the bottom of the pan;
  5. Pour on a plate and wait to cool;
  6. With the aid of 1 dessert spoon, roll balls and reserve;
  7. Tips: - If the dough becomes too soft, add a little more flour;
  8. The more flour added, the less delicate the dough becomes;
  9. - This recipe can be frozen: pack the already cold preparation in a plastic film or bag that closes tightly, tag and take to the freezer;

Recipe taken from the blog “Panela Velha” and Cibercook

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