Glenn A. Sorei Pereira


Mushi Manju


cake flour - 100gm (3/4 cup)
sugar 70gm (1/3 cup)
water 30gm (2 tbsp.)
baking powder 2.5gm (1/2 tsp.)
bean paste

1. Form bean paste into balls, about a dozen or less.
2. Mix water, sugar, and baking powder together.
3. Sift flour and stir into the mixture, mixing briskly with a wooden spoon to
avoid forming gluten in the flour.
4. After the flour has been blended, knead the dough on a floured board until it
has the consistency and softness of an earlobe.
5. Divide the dough into 12 or less pieces.
6. Wrap the dough completely around each ball and place in a cloth lined
7. Spray water lightly over the manju for a better finish.
8. Steam over high heat for about 10 minutes.
9. After steaming, remove and place on lightly oiled surface.


1. Dough can be tinted to suggest different seasonal names.
2. Skin can be peeled while hot to create a fluffy snowball like surface.
3. Bean paste can be made with red or white beans.
4. White bean paste can be blended with hard boiled egg yokes.
5. Using red bean paste add Daitokuji natto or chestnuts.
6. Add cinnamon to dough.
7. Add lemon, lime or orange rind to dough.
8. Mix toasted sesame with red bean paste.
9. Substitute water with sake and then dip in sake before putting in steamer.
10. Use extract in dough mixture, vanilla, lemon, etc.
11. Wrap strawberry in red bean paste for center.
12. Burn design on manju for seasonal feeling.
13. Make a snow rabbit by painting green ears and red eyes.


A double recipe makes 12 large manju.

Using 24gm (0.8oz) of dough, and 24gm of red bean paste, including one whole chestnut for center works well. Also put a little vanilla extract in dough for flavor.

Using a single recipe and adding yuzu (citron rind) 10 manju were made using 22gm (0.7oz) of bean paste and 22gm of dough

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