Sake Manju–Better Than Those Sold in Souvenir Shops!
Sake Manju–Better Than Those Sold in Souvenir Shops!

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, sake manju–better than those sold in souvenir shops!. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Sake Manju–Better Than Those Sold in Souvenir Shops! is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Sake Manju–Better Than Those Sold in Souvenir Shops! is something which I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have sake manju–better than those sold in souvenir shops! using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sake Manju–Better Than Those Sold in Souvenir Shops!:
  1. Prepare 100 grams Sake lees
  2. Get 3 tbsp Sake
  3. Take 120 grams Cake flour
  4. Make ready 2 tsp Baking powder
  5. Prepare 100 grams Sugar (I use raw cane sugar)
  6. Make ready 500 grams Anko (I used koshi-an)
Instructions to make Sake Manju–Better Than Those Sold in Souvenir Shops!:
  1. [To prepare the ingredients] Microwave the sake lees for 20 seconds, then strain. Sift together the cake flour and baking powder. Make 25 g balls of anko.
  2. Strain the sake lees, and mix in the sake until smooth. Add the sugar, then mix until well blended. Add the rest of the dry ingredients, then mix until it's no longer floury.
  3. Dust a metal tray with flour (not listed), then place the dough on top, lightly roll into a ball, then separate it into 20 pieces. Next, wrap the dough around the balls of anko.
  4. The anko balls should look like this. When wrapping, lightly spread the dough on the palm of your hand, place the anko on top, then stretch the dough around while pulling it over any gaps. The dough is quite sticky, but it will become hard if you use too much flour for dusting.
  5. Place the prepared manju on parchment paper cut into 5 x 5 cm square sheets.
  6. Fill a pot (steamer) with water, add about 1 teaspoon sake (not listed), then bring to a boil. Spritz the manju with water, then steam over high heat. It should take 13-15 minutes. The manju should be spaced about 5 cm apart or else they will stick, as they did in this photo.
  7. The manju on the left has not yet been steamed, while the one on the right has been steamed through. They should rise about this much. The surface will shine if left to cool at room temperature. By the way, they taste great fresh from the steamer!
  8. Since steaming is troublesome, I tried microwaving them. I microwaved them with a cup filled with water for 2 minutes. They came out dry, hard, and did not rise. The moisture also was drawn out of the anko paste–in short, it was a complete failure!

So that is going to wrap it up with this exceptional food sake manju–better than those sold in souvenir shops! recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!