Sakura (Cherry Blossom) Manju

Name: Sakura (Cherry Blossom) Manju
Yield: 5 servings
Cuisine: American
Ingredients: 60 grams Cake flour; 1/2 tsp Baking powder; 20 ml Water; 1 dash Red food colouring; 30 grams Granulated sugar; 100 grams Anko (I used tsubu an); 5 leaves Pickled sakura leaves; 5 Pickled sakura blossoms; 1 Flour for dusting

cookpad.japan @cookpad_jp

I wanted to make a Japanese-style dessert with pickled sakura. I came up with this recipe after a few attempts.

-Adjust the steaming time if necessary.
-The colour of the dough varies depending on the amount of the red food colouring. (I put 1/16 teaspoon of the red food colouring.) Recipe by Akane

I wanted to make a Japanese-style dessert with pickled sakura. I came up with this recipe after a few attempts.

-Adjust the steaming time if necessary.
-The colour of the dough varies depending on the amount of the red food colouring. (I put 1/16 teaspoon of the red food colouring.) Recipe by Akane

cookpad.japan @cookpad_jp

I wanted to make a Japanese-style dessert with pickled sakura. I came up with this recipe after a few attempts.

-Adjust the steaming time if necessary.
-The colour of the dough varies depending on the amount of the red food colouring. (I put 1/16 teaspoon of the red food colouring.) Recipe by Akane

I wanted to make a Japanese-style dessert with pickled sakura. I came up with this recipe after a few attempts.

-Adjust the steaming time if necessary.
-The colour of the dough varies depending on the amount of the red food colouring. (I put 1/16 teaspoon of the red food colouring.) Recipe by Akane

Saved

Ingredients

5 servings

60 gramsCake flour
1/2 tspBaking powder
20 mlWater
1 dashRed food colouring
30 gramsGranulated sugar
100 gramsAnko (I used tsubu an)
5leaves Pickled sakura leaves
5Pickled sakura blossoms
1Flour for dusting

Saved

Steps

1

Soak the pickled sakura blossoms in water (not listed in the ingredients) for about one hour. Pat them with a paper towel to remove excess water.
2

Rinse the pickled sakura leaves briefly to remove the salt. Pat them with a paper towel to remove excess water. Remove the stem from the leaves.
3

Divide the anko into 5 portions and shape into balls. Wrap with the rinsed sakura leaves.
4

Prepare 5 sheets of parchment paper cut into small square (4 x 4 cm).
5

Combine the cake flour and baking powder in a bowl. Mix them with a whisk until smooth and fluffy.
6

Put the water and red food colouring in a small container, and stir well. Put the granulated sugar in a bowl. Add the water and dissolved red food colouring into the bowl. Mix them well.
7

Add the dry ingredients you combined at Step 5 at once into the bowl. Fold it in until the dough comes together. Dust your working surface, and place the dough on it. Knead lightly, and divide into 5 portions and shape into balls.
8

Bring water to a boil in the steamer.
9

Roll the ball you made at Step 7 into a round circle (8cm in diameter), making the centre a touch thicker than the edges. Put the anko wrapped with the leaf you made at Step 3 at the centre of the dough. Wrap the anko and leaf with the dough, and close the ends tightly.
10

Roll out the dough on a dusted working surface if you like. It would be easier to roll out.
11

Place the dough on the sheet you prepared at Step 4. Reshape the dough. Place the sakura blossoms you prepared at Step 1 on top of the dough. Line a damp tea towel on the bottom of the steamer, and place the dough on it. Steam on high heat for 8 minutes.
12

If you use a metal steamer, make sure to wrap the steamer lid with dry cloth to prevent any water droplets.
13

When the manju is cooked, turn off the heat. Enjoy!