Chestnut_Manjuu
‘Manjū’ is one of traditional Japanese sweets.  There are many different types of ‘Manjū’. Every region seems to have its own local specialty ‘Manjū’. My home town has its own popular ‘Manjū’ and I miss it.  It is quite a challenge to make Japanese sweets in Australia because the ingredients are hard to find. This is my recipe that can be achieved with what I can find here.


Makes

8

Ingredients

Pastry
Self-Raising Flour 2/3 cup
Sugar 2 tablespoons
Egg 1

Filling
Shiro-an (White Beans Paste) 50g *see how to make ‘Shiro-an’
Tinned Chestnuts 6 to 8 *or roasted Chestnuts, Walnuts

Coating
Egg Yolk 1
Mirin 1 teaspoon

Method
  1. Roughly chop up the Chestnuts and combine with ‘Shiro-an’. Divide the filling into 8 same-sized balls.
  2. Mix Flour, Sugar and Egg and make the mixture into dough.
  3. Divide the dough into 8 balls, flatten out each ball by pressing it down, and make them large enough to wrap the filling.
  4. Place a filling ball into the centre of a flattened dough and wrap around and seal the edges.
  5. Preheat oven to 180C. Line a baking tray with baking paper.
  6.  Place the Manju on baking paper with the sealed side down and brush the Egg Yolk & Mirin mixture over the top. Bake for 15 to 20 minutes until deep brown colour.