No-Yeast, Steamed Red Bean Buns (Mushi Manju)
Make Japanese steamed buns filled with red bean paste - mushi manju. This easy recipe doesn't require yeast and fits perfectly in two steamer baskets.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup granulated sugar (80g)
- 3 1/2 tbsp hot water (40mL)
- 1 cup cake flour (120g)
- 1 tsp baking powder
- 1/2 cup red bean paste (about 150g)
Instructions
- 1
In a small mixing bowl, add sugar and warm water. Stir to dissolve the sugar.
- 2
Add flour and baking powder and mix until a dough forms. Gather dough into a ball, cover bowl with plastic wrap, and let rest for 15 minutes while you set up the rest of your ingredients.
- 3
While dough is resting, heat water in a large pot or skillet for steaming and scoop 10 tablespoons of red bean paste (about 15 grams each). Roll each portion of bean paste into a ball and set aside. Cut ten 3 inch squares of parchment paper and set aside.
- 4
After the 15 minutes is up, lightly knead dough until the surface is smooth (only a few times). Dust with excess flour as needed to prevent sticking.
- 5
Divide dough into 10 pieces. Roll each piece into a ball. Take a dough ball, flatten into a circle, and place a ball of red bean paste in the center. Gently wrap the dough around the bean paste and pinch the edges to seal. Repeat with the remaining pieces of dough and bean paste.
- 6
Place each sealed manju seam side down onto a square of parchment paper and place in a bamboo steamer basket. You can typically fit five buns per basket. Put steamer over your pot of simmering water and steam for 10 minutes.
- 7
Manju can be served immediately after steaming. Leftovers can keep in an airtight container in the fridge.