Chestnut 'Manjū'

Name: Chestnut 'Manjū'
Yield: 8 Cakes
Cuisine: British
Ingredients: <Pastry>; 2/3 cup Self-Raising Flour; 2 tablespoons Sugar; 1 Egg; <Filling>; 50 g Shiro-an (White Beans Paste) *See my recipe ‘Shiro-an’ to find how to make from canned butter beans; 6-8 Tinned Chestnuts *OR roasted Chestnuts; <Coating>; 1 Egg Yolk; 1 teaspoon Mirin

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Manjū’ is one of traditional Japanese sweets. There are many different types of ‘Manjū’. Every region seems to have its own local specialty ‘Manjū’. It is quite a challenge to make Japanese sweets in Australia because the ingredients are hard to find. This is my recipe that can be achieved with what I can find here.

Hiroko Liston @hirokoliston

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Ingredients

8 Cakes

<Pastry>
2/3 cupSelf-Raising Flour
2 tablespoonsSugar
1Egg
<Filling>
50 gShiro-an (White Beans Paste) *See my recipe ‘Shiro-an’ to find how to make from canned butter beans
6-8Tinned Chestnuts *OR roasted Chestnuts
1Egg Yolk
1 teaspoonMirin

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Steps

1

Roughly chop up the Chestnuts and combine with ‘Shiro-an’. Divide the filling into 8 balls.
2

Mix Flour, Sugar and Egg and make the mixture into dough. Divide the dough into 8 balls, flatten out each ball by pressing it down, and make them large enough to wrap the filling.
3

Place one ball of filling in centre and draw the edges up to enclose. Repeat with the remaining dough and filling.
4

Preheat oven to 180C. Line a baking tray with baking paper.
5

Place the 'Manju' on baking paper with the sealed side down and brush the Egg Yolk & Mirin mixture over the top. Bake for 15 to 20 minutes until deep brown colour.