Mix until fully incorporated but do not overmix! Cover with a plate or lid and let the dough rest in the fridge.ģ.) In a small bowl, mix together the sweet rice flour, sugar, and water. Allow to cook until tender.Ģ.) In a medium bowl, whisk together condensed milk and egg. Feel free to halve or quarter the recipe):ġ.) Pour Soaked red beans, sugar, and salt into a pot of the boiling water. As Valentine’s day is coming up, you may consider making this for someone special!įor red bean paste (This makes more than needed for the recipe I made extra for later use. These make great gifts because they are small and look really beautiful when packaged. 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. It is soft, but firm, and will be slightly chewy because of the condensed milk. The texture of the manju dough is somewhere in between a cake and a cookie. Many of them require years of practice in perfecting the art, but this recipe is relatively easy. The version I am making today is made from anko (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 are filled with bean pastes, chestnut paste, or jams. 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. If you don’t know what manju is, you are in for a tasty treat, as this traditional Japanese confection is delicious and relatively easy to make. These oil-free Japanese confections pack a sweet surprise on the inside!
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