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Manju is a Japanese bun filled with bean paste.

They are white, rubbery looking balls with a soft but stretchy texture.

They are usually cooked by steaming, but some are baked. Some are sold on sticks.

The dough is made from rice flour, wheat flour, or from joyo (yam.)

The usual bean paste filling is sweet adzuki paste ("Anko"), but it can be koshian, tsubuan, or tsubushian.

The outside is brushed with egg white.

Occasionally, you will see coloured ones. For instance, some have green tea powder in the dough, and are coloured green.

History Notes

The bun type was brought from China, where it was called "mantou", in 1341.

See also:


Aboukir Almonds; Applesauce; Bananas Foster; Belgian Waffles; Bhapa Doi; Cakes; Cassata Gelata; Cassata; Cherries Jubilee; Chiboust Cream; Compote; Cookies; Cream Tea; Crème d'amandes; Crème Plombières; Cumberland Rum Butter; Deep-Fried Foods; Desserts; Doughnuts; Dumplings; Dutch Crunch Topping; French Toast; Halvah; Hard Sauce; Hattit Kit; Ice Cream; Lemon Curd; Manju; Meringue; Mishti Doi; Mochi; Mousse; Pasticcini; Pastry Cream; Pies & Tarts; Pokerounce; Poor Knights of Windsor; Puddings; Semifreddo; Somloi Galuska; Spumoni; Tavuk Gögsü; Timbale Brillat-Savarin; Tiramisù; Tortoni; Vark; Waffles

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Oulton, Randal. "Manju." CooksInfo.com. Published 29 September 2010; revised 29 September 2010. Web. Accessed 06/18/2018. <http://www.cooksinfo.com/manju>.

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