Manjyu with Shiro-an

Manjȕ with shiro-an ( makes 16)
250g         White bean filling (Shiro-an)
‘1                  Egg yolk

180g             Plain flour
2g                   Baking powder
60g              Egg
90g              Sugar
30g              Butter
C (Egg wash )
‘1                   Egg yolk
½ Tsp        Mirin

Place B in a bowl over boiling water. When the butter has melted, add sifted A.

Form the combined mixture into a cylinder and wrap in cling film to chill in the fridge for 1 hour.

Microwave white bean filling until it reaches the sandy consistency. Wait until it is slightly cooled before adding egg yolk. Mix well, then divide into 16 and shape into balls.

Remove the manjyu dough from the fridge and divide into 16 pieces and flatten. Wrap bean filling into each manjyu dough case. Place them on lightly greased baking tray, brush C on top of each manjyu and bake at 160°C for 15-20 minutes.

*Frozen white bean filling should be taken out the night before using


White bean filling



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