Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough)

Name: Authentic Sake Manjuu (Steamed Buns With Sake Lees Dough)
Yield: 9 servings
Cuisine: American
Ingredients: 200 grams White flour; 2 tsp Baking powder; 100 grams Sakekasu (sake lees); 150 grams Sugar; 40 grams Water; 225 grams An or anko (sweet azuki bean paste)

cookpad.japan @cookpad_jp

My husband loves sake manjuu, and I wanted to make them.

If the dough is too soft, add sifted flour.
Note: If the sake lees are cold, they won't blend evenly in the dough. If you warm them up a little in the microwave first, the dough will be smooth. For 9 buns, 207kcal per bun. Recipe by Mrs. marikko

My husband loves sake manjuu, and I wanted to make them.

cookpad.japan @cookpad_jp

My husband loves sake manjuu, and I wanted to make them.

Saved

Ingredients

9 servings

200 gramsWhite flour
2 tspBaking powder
100 gramsSakekasu (sake lees)
150 gramsSugar
40 gramsWater
225 gramsAn or anko (sweet azuki bean paste)

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Steps

1

Sift the flour and baking powder together. Start boiling water in the steamer.
2

Add water and sugar to the sake lees.
3

Combine the Step 1 and Step 2 mixtures, and knead until it forms a soft and resilient dough that's about the texture of your earlobes.
4

Divide the dough into 50 g portions (If the dough is sticky, flour your hands while you roll the dough into balls).
5

Flatten the dough to about the size of your palm. The key is to make the edges thinner than the middle. Place a portion of the anko in the middle and wrap the dough around.
6

Steam the buns for 12 minutes over high heat, and they're done.
7

For homemade an (anko), see"Pressure-Cooked Anko (Red Bean Paste) In a Flash"