Easy Manju

Name: Easy Manju
Yield: 9 servings
Cuisine: American
Ingredients: 80 grams Cake flour; 1/4 tsp Baking soda (or baking powder); 30 grams Sugar; 15 grams Condensed milk; 10 grams Butter; 25 grams Egg; 130 grams Store-bought anko (I used tsubu-an)

cookpad.japan @cookpad_jp

I don't have a steamer, so I just made this easy-to-make baked manju in the oven.
It's homemade, and only costs about 20 yen each. 1 manju = about 90 kcal.

When I say "leftover egg" at Step 6, I mean the other half of the medium sized egg, since we're only using one half for the batter. The butter can be salted or unsalted.
I wanted to add some richness and moistness, which is why I used condensed milk, but you can just make this with sugar (about 40 g in that case) as well. Recipe by TakiRumi

I don't have a steamer, so I just made this easy-to-make baked manju in the oven.
It's homemade, and only costs about 20 yen each. 1 manju = about 90 kcal.

cookpad.japan @cookpad_jp

I don't have a steamer, so I just made this easy-to-make baked manju in the oven.
It's homemade, and only costs about 20 yen each. 1 manju = about 90 kcal.

Saved

Ingredients

9 servings

80 gramsCake flour
1/4 tspBaking soda (or baking powder)
30 gramsSugar
15 gramsCondensed milk
10 gramsButter
25 gramsEgg
130 gramsStore-bought anko (I used tsubu-an)

Saved

Steps

1

Add the egg, sugar, condensed milk, and melted butter into a bowl, mixing with each addition.
2

Sift in the cake flour and baking soda, and mix with a rubber spatula.
3

Once the dough comes together, wrap in plastic wrap, and let rest in the fridge for about 30 minutes.
4

In the meantime, divide the anko into 9 portions and roll up into balls.
5

Divide the rested dough into 9 pieces, roll them out (with your hands is fine), wrap up the anko, and place them on a baking sheet lined with parchment paper. Make sure place them seam side down.
6

Brush the surface with the leftover egg using the back of a spoon or a brush, and bake for 10 to 15 minutes in a preheated 180℃ oven. (Adjust the time accordingly.)
7

It's done. Once cooled, wrap in plastic wrap and they will become even moist with time.
8

I used chunky anko this time, but you can also use a finely mashed anko, or put a chestnut inside!