Vegan Manju with Red Bean Paste

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, whisk together the all-purpose flour, baking powder, and sugar for the dough.

   Ongeveer 2 min

2. 2

   Add the warm water and vegetable oil to the dry ingredients.

   Ongeveer 1 min

3. 3

   Mix with a spoon until a shaggy dough forms, then turn it out onto a lightly floured surface.

   Ongeveer 2 min

4. 4

   Knead the dough for about 5-7 minutes until it is smooth and elastic.

   Ongeveer 7 min

   Tip van de kok: Do not over-knead, as this can make the manju tough.

5. 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.

   Ongeveer 30 min

   Tip van de kok: The resting period allows the gluten to relax, making the dough easier to work with.

6. 6

   While the dough rests, divide the red bean paste into 6 equal portions and roll each into a small ball.

   Ongeveer 5 min

7. 7

   After resting, divide the dough into 6 equal pieces.

   Ongeveer 1 min

8. 8

   Take one piece of dough and flatten it into a small circle, about 8-10 cm in diameter, with slightly thinner edges.

   Ongeveer 3 min

   Tip van de kok: You can use your hands or a small rolling pin.

9. 9

   Place a ball of red bean paste in the center of the dough circle.

   Ongeveer 1 min

10. 10

    Gather the edges of the dough around the filling and pinch them together to seal, forming a smooth bun.

    Ongeveer 5 min

    Tip van de kok: Ensure there are no cracks to prevent the filling from leaking during steaming.

11. 11

    Repeat with the remaining dough and red bean paste.

    Ongeveer 5 min

12. 12

    Line a steamer basket with parchment paper or a damp cloth.

    Ongeveer 1 min

    Tip van de kok: Cut small squares of parchment paper for each manju to prevent sticking.

13. 13

    Arrange the manju in the steamer basket, leaving some space between them as they will expand slightly.

    Ongeveer 1 min

14. 14

    Bring water in a pot or wok to a boil, then place the steamer basket over the boiling water.

    Ongeveer 2 min

15. 15

    Steam the manju for 12-15 minutes over medium-high heat until they are puffed up and cooked through.

    Ongeveer 15 min

    Tip van de kok: Do not open the steamer lid too early during cooking.

16. 16

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

    Ongeveer 2 min

    Tip van de kok: They are best enjoyed warm.