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1
Make the filling.
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2
First, cook the adzuki beans.
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3
Boil the *water with the beans until tender, then add the *salt and *sugar and simmer until the liquid reduces, mashing the beans as you go.
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4
Portion the filling from Step 1 (or store bought filling) into 12 balls.
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5
Mix together the cake flour and dried yomogi.
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6
Put the water and sugar into a bowl, and heat to melt the sugar.
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7
After cooling, add baking soda and combine with the dough from Step 3.
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8
Let chill in the refrigerator to make it easier to handle.
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9
Break the dough from Step 4 into 12 balls.
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10
(About the same size as the filling balls).
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11
Shape the manju.
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12
Flatten the dough balls from Step 5 and place a filling in the center.
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13
Use your thumb and pointer finger to stretch the dough up and around the filling like in the picture.
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14
If you leave the bottom slightly thicker than the rest, it looks nicer when finished.
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15
It's done!
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16
It's fine if this dough is a little thinner at the bottom.
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17
Be sure to completely cover the filling.
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18
Once you get all the dough and filling balls to Step 8, put the opening side down and lightly coat with katakuriko.
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19
They'll be nice and shiny when finished.
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20
You could also omit it.
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21
Place the manju in a steamer on 3-4 cm sheets of parchment paper.
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22
They will plump when steamed, so leave a little room between.
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23
Steam for about 10 minutes, and they're done.
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24
This picture was taken just after they finished steaming.
