Tansan manju ｜ Our Regional Cuisines

1. Make the bean jam. Wash azuki beans, put them in a pot, add plenty of water, and heat over medium heat (do not cover with a lid). A copper pot is recommended.

2. When the water comes to a boil, remove the pot from the heat and boil the azuki in a colander (called "shibu-kiri").

3. Return 2 to the pot, fill with water to the brim, cover with a lid, and place over medium heat. The standard amount of water is 3 to 4 times the amount of azuki beans (450 to 600 ml). Bring to a boil and simmer, skimming off any scum along the way, until soft (10 to 30 minutes, keeping an eye on the pot). Repeat 3-4 times, adding water as needed.

4. When the beans are soft enough to be crushed by hand, add the sugar in 2 or 3 batches. Cook, stirring constantly to prevent burning. When the water has evaporated (the beans should be firm enough to form a round shape), add salt.

5. Make the manjuu. Sift together the flour, baking powder and baking soda.

6. In a bowl, mix the eggs and sugar, add the flour mixture and water, and knead well to the consistency of earlobes (the amount of water can be adjusted).

7. Roll out the dough in a bowl, cover with plastic wrap, and let rise at room temperature for 20 to 30 minutes.

8. Divide the dough into 10 equal portions and roll them out. Divide the bean jam into 10 equal portions and roll them out. Dust your hands with flour, roll out the dough, wrap the sweet bean paste in the dough and roll it up.

9. Place a cookie sheet cut into 5 cm squares in a steamer and place the dough rounds on the sheet. Steam the dough in the steamer for 12 to 15 minutes with the lid covered with a dish towel.

10. After steaming, remove the dough from the steamer to a colander and blow dry with a fan.