Kinako manju, delicate Japanese sweets dusted in sweet roasted soybean flour, are a delightful treat that's surprisingly simple to make. These little delights offer a perfect balance of soft, chewy mochi and the nutty, earthy aroma of kinako, creating a taste experience that's both comforting and sophisticated. Forget complicated steaming methods; this recipe simplifies the process, requiring only four easily accessible ingredients. The result? Fluffy, melt-in-your-mouth manju that will impress even the most discerning palate. They're perfect for a cozy afternoon tea or as a special dessert to share.
This incredibly easy recipe requires no special equipment or advanced baking skills, making it ideal for beginners and experienced bakers alike. Forget the lengthy preparation and complicated techniques; our streamlined method delivers delicious results in a fraction of the time. Ready to experience the joy of homemade kinako manju? Let's dive into the step-by-step process.
Tools Needed
- Frying pan
- Plate
- Cooking paper or plastic wrap
Ingredients
- Plain flour: 45g
- Kinako (roasted soybean flour): 15g
- Sugar: 30g
- Baking powder: 2g
- Water: 30g
- Sweet bean paste (anko): approx. 25g per manju
Step-by-Step Instructions
Step 1. Make the Dough
- In a bowl, combine plain flour, kinako, sugar, and baking powder. Mix until well combined.
- Add water and mix until a uniform, slightly sticky dough forms.
- Lightly dust the dough with flour, then divide it into four equal parts.
Step 2. Assemble the Manju
- Divide the bean paste into approximately 25g portions (or use a heaping spoonful).
- Take one portion of dough, flatten it, and place a portion of bean paste in the center. Wrap the dough around the bean paste, pinching the edges to seal. Repeat with the remaining dough.
Step 3. Steam the Manju
- Prepare a plate lined with cooking paper or plastic wrap.
- Pour hot water into a frying pan and bring to a gentle boil.
- Place a plate on top of the frying pan (to create height), then place the manju on the plate. Cover and steam for 10 minutes over low-medium heat.
Step 4. Enjoy!
- Remove and enjoy your fluffy kinako manju!
Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- Don't worry about the exact measurements; a rough estimate is fine. The dough should be slightly sticky.
- If you don't have a steamer, you can use a frying pan with a plate on top for steaming.
- Leftover manju can be wrapped in plastic wrap and reheated in the microwave.
Nutrition
- N/A
FAQs
1. Can I use a different type of flour instead of glutinous rice flour?
While glutinous rice flour is best for the chewy texture, you could experiment with a blend of all-purpose flour and cornstarch, but the texture will be slightly different.
2. How can I store leftover kinako manju?
Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. They are best enjoyed fresh.
3. Can I adjust the sweetness of the recipe?
Absolutely! Adjust the amount of sugar to your preference. Start by reducing it slightly and taste-test before adding more.
With just four ingredients and minimal effort, you've now mastered the art of making fluffy, delicious kinako manju. Enjoy these delightful treats as a comforting snack or a special dessert, and don't be afraid to experiment with different fillings or toppings. Happy baking!