Wagashi "Komugi-Manju" with a Fresh Herb
The season of fresh green is coming after cherry blossom. We love to taste the unique flavor of Japanese pepper leaves. This recipe is for a plain "Komugi (plain flour) Manjyu" with a fresh young leaf of Japanese pepper on its top!
※It seems difficult to wrap a bean jam ball with a soft & sticky dough for beginners. So I reduce a quantity of water and make bean jam smaller (less liquid ingredient and smaller fillings than in its basic recipe of Komuki Manjyu). Instead of using less liquid ingredient, I put some yoghurt to make the bun softer and moister.
Wagashi "Komugi-Manju" with a Fresh Herb
The season of fresh green is coming after cherry blossom. We love to taste the unique flavor of Japanese pepper leaves. This recipe is for a plain "Komugi (plain flour) Manjyu" with a fresh young leaf of Japanese pepper on its top!
※It seems difficult to wrap a bean jam ball with a soft & sticky dough for beginners. So I reduce a quantity of water and make bean jam smaller (less liquid ingredient and smaller fillings than in its basic recipe of Komuki Manjyu). Instead of using less liquid ingredient, I put some yoghurt to make the bun softer and moister.
Open in Cookpad AppSteps
- 1
Ingredients for 6
- 2
Make 6 bean jam balls (globes). Wrap them with a paper towel to suck their moisture.
- 3
①Put 1tsp(≒5ml) of water in a bowl. ②③Add 30g sugar. Mix them well. ④⑤Add 1 heaping tsp (≒7ml) of yoghurt. Mix them well.
- 4
Mix 40g flour and 2g baking powder well (or sift them together). Put it into the mixture(sugar + water + yoghurt). Mix them.
- 5
Make the dough together with your hands.
- 6
Sprinkle dusting flour on a tray. Put the dough on it. Divide it into 6 equal.
- 7
Put flour on the hands. Make a piece of dough round and make it circle (Stretch its edge, not make its center thin). ※I uploaded its movie here →https://youtu.be/IVlN86TplK0
- 8
Put it on a bean jam ball. Cover the ball with using its weight.
- 9
Turn it upside down. Close its bottom but do not have to do it completely. Put it on a parchment sheet.
- 10
Put them in a steamer. Spray water a lot (because the dough is less moist).
- 11
Steam 10min
- 12
Cool them with covering cotton cloth.
- 13
Put fresh young leaves of Japanese pepper (or fresh herb leaves which you like) on their top.
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