Yaki Manju Recipe - Discover the Sweet Bean-Filled Treat

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

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

Remembering that there are several varieties of manju, with different fillings. There is water (Mizu Manju), green tea (Matcha Manju), fried on a skewer 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 on to a recipe! If you're interested in making your own Yaki Manju, it's not that difficult.

Ingredients

• Pasta
• 1/2 cup(s) of sugar
• 2 pieces of egg
• 100 g of melted margarine(s)
• 1 teaspoon(s) chemical yeast powder
• 2 cup(s) of wheat flour

• Filling
• 1 cup(s) of adzuki beans (washed and drained)
• 1 cup(s) of sugar
• how much salt

• to grease
• 1 unit(s) of egg yolk
• 1 teaspoon(s) corn glucose
• 1/2 teaspoon(s) soy sauce

how to make Pasta

1. In a bowl, mix the sugar, eggs and margarine;
2. Sift the wheat flour and the yeast;
3. Add the dry ingredients to the sugar and egg mixture;
4. Mix well (the dough should be soft, but firm enough to form 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 small ball of sweet bean paste;
7. Open another dough strip and place it on top of the other strip, covering the filling.
8. Press the edges so the bread roll stays well closed.
9. Remove the excess with a round cutter (this way the buns are evenly sized);
10. Distribute the rolls on a greased and floured baking sheet, with about 2 cm of space between them.
11. Then brush the surface of the rolls with a mixture made with the yolk, corn glucose and soy sauce;
12. Bake in a preheated medium oven (200ºC) for 25 minutes or until the surface is slightly golden;

Filling

1. Cook the beans in a pressure cooker, with 4 cups of water, for about 30 minutes after the pressure starts;
2. Remove from pressure, drain and pass the beans through a sieve, kneading well until obtaining a pasty mass;
3. In a pan, add the bean puree, sugar and a pinch of salt;
4. Bring to a boil, stirring constantly, until the sweet comes off the bottom of the pan;
5. Pour onto a plate and let it cool;
6. With the help of a dessert spoon, roll the balls and set aside;
7. Tips: – If the dough is too soft, add a little more wheat flour;
8. The more flour is 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 seals hermetically, label and take it to the freezer;

Recipe withdrawn from the blog "Velha Pan" and Cybercook