Sake Manjū is a traditional sweet confection used for celebrations. Instead of the more commonly used rice, wheat is the key ingredient for this dish, representing the Nanbu region of Aomori prefecture where grains such as wheat, buckwheat, and chestnut have long been the staple. This is a recipe that has long been passed on between locals over generations.
*This recipe is based on recipes from “Food Culture Tradition Guidebook.”
Ingredients [12 serving(s)]
- 500g of flour
- 275cc of milk
- 25cc of Japanese sake
- 150g of sugar
- ¼ teaspoon of salt
- 25g of baking powder
- 500g of sweet red bean paste (anko)
- Mix and sift the flour and baking powder together.
- Mix the milk, sake, and dissolve the sugar and salt.
In a large bowl, place the flour mixture. Slowly pour in the milk/sake mixture from step 2. To avoid kneading, use chopsticks and move them across the dough in a cross shape.
Avoid kneading. Mix the dough using a cutting motion.
- Prepare the steamer by laying a cotton cloth on the bottom. Measure 80g of the dough and 40g of the red bean paste (anko) for each manjū ball. Place the red bean paste in the middle of the dough, then close the dough around it. Place a parchment paper on the bottom of each manjū ball. Steam the manjū for 15 minutes.
- Once steaming is done, remove the manjū and let cool.