Sake Lees Manju (Steamed Buns)

12 cooks are planning to make this

I came up with this recipe by recalling the type of manju I used to eat. It was my first time making them, so the shapes were irregular and the anko (sweet adzuki bean paste) spilled out a bit, but the taste turned out just right.

If the dough is too dry, it will break apart when wrapping the red bean paste, so be sure it is on the soft side. Since my husband likes tsubu-an, I used it in this recipe, but it will also work with koshi-an. Recipe by konomin02

Open in Cookpad App

Edit recipe

Add Cooksnap

30 grams Sake lees
300 grams Tsubu-an
100 grams ★ Cake flour
1 tsp ★ Baking powder
50 grams ☆ Sugar
1 tbsp ☆ Sake
1/2 tbsp ☆ Mirin
1 Katakuriko (for dusting)

Cooking Instructions

1

Microwave the sake lees for 30 seconds. Transfer to a bowl, mash a little, then add the ☆ ingredients and mix. Add the ★ dry ingredients, then knead until it forms a ball. The dough should be the firmness of your earlobe. If it's too firm, add sake.
2

Dust work surface with katakuriko, then evenly divide the dough into bite-sized pieces. Divide the anko into the same number of pieces and roll into balls. Roll out the dough into flat circles like gyoza skins. They should be thicker than gyoza skins.
3

Wrap the dough around the anko, then shape. Steam in a steamer for about 15 minutes, and they're done!