Mizu Manju | Traditional Japanese Summer Dessert

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Mizu Manju | Traditional Japanese Summer Dessert

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I made Mizu Manju for today’s snack. Mizu Manju is a Japanese sweet which is eaten during the summer simply put is red bean paste inside a clear jelly.

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Recipe

PRE TIME: 25 min

COOKING TIME: 5 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

1.7 oz. Mizu Manju Powder
3.5 oz. Sugar
14.1 oz. Water
5.9 oz. Smooth sweet red bean paste(12g each per manjuu.)

Directions:

First of all, I measure the red bean paste. For one bun, 12g of red bean paste is used. Weigh out 12 to 14 pieces of red bean paste.

Round the red bean paste. The red bean paste is watery and difficult to roll up. Store in the refrigerator.

Make the Mizu Manju dough. Into a pot add Mizu Manju powder and sugar. Mix well. Add 1/3 of water and mix well. Mix until the mixture is no longer powdery...

Add all the remaining water and stir. Heat over medium heat, stirring constantly. It's starting to get viscose. When it becomes clear, heat for another 3 minutes. Once it comes to a boil, stop heating.

Pour the Mizu Manju dough into a mold. If you don't have a mold, you can use a "small dish + plastic wrap" instead. Fill the mold halfway up.

Work quickly because the dough hardens as soon as it cools. Add the red bean paste. Pour the dough in and cover with the lid. In case the dough hardens while you're working... Reheat the pan over the heat to soften the dough.