Steamed Manju Hawaiian Sweet Bean Cakes Food

ANMAN - STEAMED BUNS WITH AZUKI (SWEET RED BEAN) PASTE

Steps:

• Making the Azuki Paste.
• Put the azuki beans in a large pot and fill with water. Let them soak overnight.
• Bring the beans to a boil.
• Turn down the heat and simmer for 10 minutes.
• Remove the beans from the pot and drain them.
• Put the beans back in the pot and add 4 cups of water.
• Brings the beans to a boil.
• Turn down the heat and simmer the beans for around an hour, until they're soft.
• Drain the beans again.
• Put the beans back in the pot and add the sugar and salt.
• Simmer and stir the beans until they're thickened.
• Remove from heat and cool.
• Making the Buns.
• Combine the flour, suar, salt, yeast, and baking powder and mix well.
• Add the milk and water and mix well.
• Add the shortening and knead the dough until it's smooth (add a little extra flout if it gets too sticky).
• Let the dough rest for around 30 minutes, it will rise slightly.
• Divide the dough into 10 balls and flatten them.
• Take 1-2 spoonfulls of azuki paste, roll into a ball, and place in the center of one of the flattened dough balls.
• Wrap the dough around the azuki and pinch it closed on top (twist if needed).
• Repeat for the remaining dough balls.
• Let the anman sit for 15 minutes.
• Steam the anman for 15-20 minutes (a bamboo steamer works best). Add a little bit of white vinegar to the water to prevent discoloration.

MANJU (JAPANESE SWEET BEAN PASTE COOKIES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
• Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
• Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
• Bake in the preheated oven until tops are lightly browned, about 15 minutes.

MANJU, JAPANESE STEAMED CAKE WITH SWEET RED BEAN FILLING

Steps:

• Gather the ingredients.
• In a large bowl, sift flour and baking powder together.
• Add sugar and mix well.
• Gradually pour water into the flour, constantly stirring to incorporate ingredients.
• Knead dough well until smooth and pliable.
• Divide dough into 12 pieces. Make round balls and flatten them.
• Put a spoonful of anko filling in center of dough. Wrap anko by stretching dough around and then shape into a round ball. Repeat to make more.
• Place each piece on a small sheet of parchment paper.
• Preheat a steamer on high heat. Place cakes in the steamer, and steam for about 10 minutes. Serve immediately.

STEAMED MANJU (HAWAIIAN SWEET BEAN CAKES)

Steps:

• Form bean paste into 25 balls each about the size of a walnut.
• Sift together flour, baking powder, and sugar.
• Add egg whites and oil to dry ingredients and mix well.
• Add milk while stirring (dough should be soft but not runny and not too sticky) (coloring may be added as well, if desired).
• Divide dough into 25 equal portions and flatten each to a 3-inch diameter.
• Cover each bean paste ball with a portion of dough.
• Place them on pieces of Ti leaf or 2x2-inch square pieces of waxed paper.
• Steam for 15 minutes.