利久まんじゆう
Rikyu Manju – Bean jam bun
Finished and ready to eat. Delicious!
They say that Sen no Rikyu, a master of tea ceremony, liked eating this food so this name was given. The other name is “chamanjyu” (Japanese tea bean jam bun), which is one of the most familiar manjyu. We use the character久 kyu, because it is said that 休 kyu is disliked in the world of cooking.
Ingredients
170g flour
1 tsp baking soda
50g brown sugar
50g white sugar
50g water
200g red bean paste
Instructions
Mix and sift the flour and baking soda.
Put the brown sugar, white sugar and water in a pot. Boil and melt them. When the water is boiled, turn off the gas and melt them with the remaining heat.
When 2 cools, add 1 and make crusts as soft as an earlobe. Divide into 10 pieces.
Divide the red bean paste into 10 pieces and make into balls.
Flatter 3 with your palm and wrap the red bean paste balls with them.
Lay a wet cloth on a steamer and put the balls on them. Steam for 10 minutes using high heat.
When they’re steamed, remove them from the heat and fan them to give them a gloss.
No comments:
Post a Comment