Recipe: Perfect Sake Manju--Better Than Those Sold in Souvenir Shops!

Recipe: Perfect Sake Manju–Better Than Those Sold in Souvenir Shops! Delicious, fresh and tasty.

Sake Manju–Better Than Those Sold in Souvenir Shops!. Sift together the cake flour and baking powder. I came up with this recipe to use up my sake lees. After making these, I realized that white sugar may bring out the aroma of the sake better.

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You can cook Sake Manju–Better Than Those Sold in Souvenir Shops! using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Sake Manju–Better Than Those Sold in Souvenir Shops!

1. You need of Sake lees.

2. It’s of Sake.

3. You need of Cake flour.

4. Prepare of Baking powder.

5. You need of Sugar (I use raw cane sugar).

6. It’s of Anko (I used koshi-an).

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Learn about sake and mirin, their uses, the best substitutions, and how you can cook with these two important Japanese staples.

Take a quick glance at Japanese recipes, you'll find two Japanese pantry staples that are indispensable amongst them - sake and mirin.

Sake, also spelled saké, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran.

Sake Manju–Better Than Those Sold in Souvenir Shops! instructions

1. [To prepare the ingredients] Microwave the sake lees for 20 seconds, then strain. Sift together the cake flour and baking powder. Make 25 g balls of anko..

2. Strain the sake lees, and mix in the sake until smooth. Add the sugar, then mix until well blended. Add the rest of the dry ingredients, then mix until its no longer floury..

3. Dust a metal tray with flour (not listed), then place the dough on top, lightly roll into a ball, then separate it into 20 pieces. Next, wrap the dough around the balls of anko..

4. The anko balls should look like this. When wrapping, lightly spread the dough on the palm of your hand, place the anko on top, then stretch the dough around while pulling it over any gaps. The dough is quite sticky, but it will become hard if you use too much flour for dusting..

5. Place the prepared manju on parchment paper cut into 5 x 5 cm square sheets..

6. Fill a pot (steamer) with water, add about 1 teaspoon sake (not listed), then bring to a boil. Spritz the manju with water, then steam over high heat. It should take 13-15 minutes. The manju should be spaced about 5 cm apart or else they will stick, as they did in this photo..

7. The manju on the left has not yet been steamed, while the one on the right has been steamed through. They should rise about this much. The surface will shine if left to cool at room temperature. By the way, they taste great fresh from the steamer!.

8. Since steaming is troublesome, I tried microwaving them. I microwaved them with a cup filled with water for 2 minutes. They came out dry, hard, and did not rise. The moisture also was drawn out of the anko paste–in short, it was a complete failure!.

Despite the name Japanese rice wine, sake, and indeed any East Asian rice wine.

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