Vegan Manju with Red Bean Paste
These delightful Japanese steamed buns feature a soft, slightly sweet dough encasing a rich, smooth red bean paste filling. They are a comforting and traditional vegan dessert, perfect with a cup of tea.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 244 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 180 gall-purpose flour
- 1 tspbaking powder
- 30 gsugar
- 80 mlwater, warm
- 1 tbspvegetable oil
filling
- 250 gred bean paste, store-bought or homemade
Equipment
pot or wok · large bowl · parchment paper · steamer basket
The method
Step by step
- 1
In a large bowl, whisk together the all-purpose flour, baking powder, and sugar for the dough.
About 2 min
- 2
Add the warm water and vegetable oil to the dry ingredients.
About 1 min
- 3
Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.
About 2 min
- 4
Knead the dough for about 5-7 minutes until it is smooth and elastic.
About 7 min
Cook’s note: Do not over-knead, as this can make the manju tough.
- 5
Form the dough into a ball, place it back in the bowl, cover with a damp cloth, and let it rest for 30 minutes.
About 30 min
Cook’s note: The resting period allows the gluten to relax, making the dough easier to work with.
- 6
While the dough rests, divide the red bean paste into 6 equal portions and roll each into a small ball.
About 5 min
- 7
After resting, divide the dough into 6 equal pieces.
About 1 min
- 8
Take one piece of dough and flatten it into a small circle, about 8-10 cm in diameter, with slightly thinner edges.
About 3 min
Cook’s note: You can use your hands or a small rolling pin.
- 9
Place a ball of red bean paste in the center of the dough circle.
About 1 min
- 10
Gather the edges of the dough around the filling and pinch them together to seal, forming a smooth bun.
About 5 min
Cook’s note: Ensure there are no cracks to prevent the filling from leaking during steaming.
- 11
Repeat with the remaining dough and red bean paste.
About 5 min
- 12
Line a steamer basket with parchment paper or a damp cloth.
About 1 min
Cook’s note: Cut small squares of parchment paper for each manju to prevent sticking.
- 13
Arrange the manju in the steamer basket, leaving some space between them as they will expand slightly.
About 1 min
- 14
Bring water in a pot or wok to a boil, then place the steamer basket over the boiling water.
About 2 min
- 15
Steam the manju for 12-15 minutes over medium-high heat until they are puffed up and cooked through.
About 15 min
Cook’s note: Do not open the steamer lid too early during cooking.
- 16
Carefully remove the manju from the steamer and let them cool slightly before serving.
About 2 min
Cook’s note: They are best enjoyed warm.
Per serving
Nutrition
- Calories
- 244.4kcal
- Protein
- 5.6g
- Carbs
- 48.8g
- Fat
- 2.8g
- Fibre
- 3g
- Sugar
- 19.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover manju in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheat manju by steaming for a few minutes until warm and soft.