Vegan Adzuki Bean Manju

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Rinse the adzuki beans and place them in a medium pot with water.

   Ongeveer 2 min

2. 2

   Bring the water to a boil, then reduce heat and simmer for 10 minutes.

   Ongeveer 15 min

3. 3

   Drain the beans, discarding the cooking liquid, and return them to the pot with fresh water, ensuring the beans are fully submerged.

   Ongeveer 3 min

   Tip van de kok: This step helps to remove bitterness from the beans.

4. 4

   Bring to a boil again, then reduce heat and simmer for 60-90 minutes, or until the beans are very soft and easily mashable.

   Ongeveer 1 uur 15 min

   Tip van de kok: Add more water during cooking if needed to keep the beans covered.

5. 5

   Drain most of the water, leaving just a little in the pot with the soft beans.

   Ongeveer 1 min

6. 6

   Add the granulated sugar to the beans and mash them with a potato masher or the back of a spoon until a coarse paste forms.

   Ongeveer 5 min

   Tip van de kok: You can mash it smoother if you prefer a fine paste.

7. 7

   Continue to cook the bean paste over low heat, stirring constantly, until most of the moisture has evaporated and the paste is thick enough to hold its shape.

   Ongeveer 10 min

   Tip van de kok: Be careful not to burn the bottom.

8. 8

   Transfer the adzuki bean paste to a bowl and let it cool completely.

   Ongeveer 15 min

   Tip van de kok: Cooling makes it easier to handle.

9. 9

   Once cooled, divide the bean paste into 6 equal portions and roll them into balls.

   Ongeveer 5 min

10. 10

    In a separate bowl, combine the all-purpose flour, baking powder, and granulated sugar for the dough.

    Ongeveer 2 min

11. 11

    Add the vegetable oil and water to the dry ingredients and mix until a soft dough forms.

    Ongeveer 3 min

    Tip van de kok: Do not overmix; a few lumps are fine.

12. 12

    Divide the dough into 6 equal pieces.

    Ongeveer 1 min

13. 13

    Flatten each piece of dough into a circle, about 3-4 inches in diameter.

    Ongeveer 3 min

14. 14

    Place one adzuki bean paste ball in the center of each dough circle.

    Ongeveer 2 min

15. 15

    Gather the edges of the dough around the filling, pinching them together at the top to seal the manju.

    Ongeveer 5 min

    Tip van de kok: Ensure there are no gaps for the filling to escape.

16. 16

    Carefully place the sealed manju, seam-side down, onto individual squares of parchment paper.

    Ongeveer 2 min

    Tip van de kok: The parchment prevents sticking to the steamer.

17. 17

    Prepare a steamer by bringing water to a boil in the bottom pot.

    Ongeveer 5 min

18. 18

    Arrange the manju in the steamer basket, ensuring they are not touching each other.

    Ongeveer 1 min

    Tip van de kok: Steam in batches if necessary.

19. 19

    Steam the manju for 10-12 minutes, or until the dough is cooked through and plump.

    Ongeveer 12 min

    Tip van de kok: Do not oversteam, or the dough can become tough.

20. 20

    Carefully remove the manju from the steamer and let them cool slightly before serving.

    Ongeveer 2 min

    Tip van de kok: They are best served warm or at room temperature.