Mushi Manju - Japanese Steamed Buns with Red Bean Paste Filling

Steps

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1. 1
   Add water to the sugar and stir thoroughly with a spatula until the sugar is completely dissolved and well combined.
   ▶ ≈0:09
2. 2
   Add the baking powder and mix gently—do not overmix.
   ▶ ≈0:32
3. 3
   Add the flour to the sugar mixture and fold together using a cutting motion until the flour is just incorporated. Do not overmix, as this will make the dough tough and prone to breaking.
   ▶ ≈0:41
4. 4
   Once all the flour is incorporated, stop mixing. Cover with plastic wrap and refrigerate for 20–30 minutes. This resting period allows the flour to evenly absorb the moisture.
   ▶ ≈1:09
5. 5
   Remove the dough from the refrigerator. Dust the work surface and your hands generously with flour. Press the dough out flat on the floured surface.
   ▶ ≈1:43
6. 6
   Use a scraper to divide the dough into 10 equal pieces. If desired, use a kitchen scale to ensure even portions.
   ▶ ≈2:18
7. 7
   Roll each portion into a ball about 5 cm in diameter, dusting your hands with flour as needed to prevent sticking. Gently brush away excess flour with a pastry brush.
   ▶ ≈2:38
8. 8
   Place the dough ball on the work surface with the red bean paste (25g) in the center. Lift the edges of the dough toward the center and pinch the top to seal the filling inside.
   ▶ ≈3:05
9. 9
   Prepare a steaming tray by lining it with parchment paper or a silicone mat. Arrange the filled buns on the tray, separating them with parchment if needed. Refrigerate until fully set.
   ▶ ≈3:38
10. 10
    Place the tray in a steamer. Heat water to a boil, then turn off the heat. Add the tray of buns to the steamer and cover. Turn the heat to high and bring to a boil. Once steam appears, steam on high heat for 5 minutes, then reduce to medium heat for another 5 minutes (10 minutes total).
    ▶ ≈4:05
11. 11
    After 10 minutes, carefully open the lid (keeping the condensation from dripping back onto the buns). The steamed manju should be soft, fluffy, and delicious.
    ▶ ≈4:55
12. 12
    To make deep-fried manju: Heat oil in a pot over medium-low heat. Place cold buns into the warm oil—do not use too-hot oil, as cold buns entering warm oil will cook the inside perfectly. Turn occasionally for even browning.
    ▶ ≈5:14
13. 13
    Fry until the surface is golden and crispy. Remove with a slotted spoon or mesh strainer and place on a cooling rack. Leftovers can be wrapped and frozen; reheat by steaming or deep-frying again before serving.
    ▶ ≈5:50
14. 14
    Slice and enjoy both the steamed and deep-fried manju. Each offers a different delightful texture—one soft and fluffy, the other crispy and golden.
    ▶ ≈6:29