Happy Face Manju
- 1 can (18 oz) koshian (Japanese strained red bean paste)
- 1/4 cup water
- 1/4 teaspoon red food coloring
- 1 cup sugar
- 1 teaspoon baking soda
- 2 teaspoons water
- 2 1/4 cups cake flour
- 28 squares (2 1/2-inch) waxed paper
Happy Face Manju
Demonstrated by: Lillian Yajima.
50th Cherry Blossom Festival - Japanese Desserts and Snacks - February 16, 2002.
Ingredients:
Directions:
- Form koshian into 28 3/4-inch balls.
- Combine the 1/4 cup water, food coloring, and sugar.
- Mix baking soda with the 2 teaspoons water; add to colored mixture.
- Add liquid mixture to cake flour.
- Mix until dough is formed; add more water if necessary.
- Divide dough into 4 equal portions; roll each portion into a 7-inch log.
- Cut each log into 7 1-inch pieces.
- Flatten each ball into a circle.
- Place a koshian ball in center of each circle.
- Wrap dough around koshian; pinch to seal.
- Roll in palms to form a ball; place on a square of waxed paper.
- Using the tip of a sharp knife, cut a happy face on each ball; remove cut portions to show koshian.
- Line a steamer with cheesecloth; bring water to a boil.
- Place manju 1 inch apart in steamer.
- Steam for 12 minutes.
- After steaming, remove waxed paper and place manju on cooling racks.
Makes 28 manju.
