Steamed Manju Hawaiian Sweet Bean Cakes Recipes

MANJU, JAPANESE STEAMED CAKE WITH SWEET RED BEAN FILLING

Steps:

• Gather the ingredients.
• In a large bowl, sift flour and baking powder together.
• Add sugar and mix well.
• Gradually pour water into the flour, constantly stirring to incorporate ingredients.
• Knead dough well until smooth and pliable.
• Divide dough into 12 pieces. Make round balls and flatten them.
• Put a spoonful of anko filling in center of dough. Wrap anko by stretching dough around and then shape into a round ball. Repeat to make more.
• Place each piece on a small sheet of parchment paper.
• Preheat a steamer on high heat. Place cakes in the steamer, and steam for about 10 minutes. Serve immediately.

STEAMED MANJU (HAWAIIAN SWEET BEAN CAKES)

Steps:

• Form bean paste into 25 balls each about the size of a walnut.
• Sift together flour, baking powder, and sugar.
• Add egg whites and oil to dry ingredients and mix well.
• Add milk while stirring (dough should be soft but not runny and not too sticky) (coloring may be added as well, if desired).
• Divide dough into 25 equal portions and flatten each to a 3-inch diameter.
• Cover each bean paste ball with a portion of dough.
• Place them on pieces of Ti leaf or 2x2-inch square pieces of waxed paper.
• Steam for 15 minutes.

ANKO MANJU

Steps:

• Form 1-2 tablespoons of bean paste into balls.
• Mix together water, sugar, and baking powder
• Sift and slowly stir flour into the mixture (removing all lumps).
• Knead the dough on a floured board until it
• has the consistency and softness of an earlobe.
• Divide the dough into 12 pieces.
• Wrap the dough completely around each ball and place in a cloth lined steamer.
• Lightly spray water over the manju for a smoother finish.
• Steam over high heat for about 10 minutes.

MANJU (JAPANESE SWEET BEAN PASTE COOKIES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
• Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
• Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
• Bake in the preheated oven until tops are lightly browned, about 15 minutes.

STEAMED HAWAIIAN BREAD

Steps:

• In a large bowl, combine the first five ingredients. Combine the coconut milk, honey, banana and extract; stir into dry ingredients just until moistened. Pour into a 2-cup stoneware dish or bowl coated with cooking spray; cover with foil., Place on a rack in a deep kettle; add 1 in. of hot water to kettle. Bring to a gentle boil; cover and steam for 45-50 minutes or until a toothpick inserted in the center comes out clean, adding more water as needed., Remove dish from kettle; let stand for 15 minutes before removing bread from dish.

MOIN MOIN (STEAMED BEAN CAKES)

Steps:

• Place the beans in a medium bowl and cover with up to 2 inches of room temperature water. Soak the beans for 45 minutes to 1 hour or until plump and the peel comes right off when you rub a bean between your palms.
• Meanwhile, cut the banana leaves into 11- to 13-inch squares (depending on the width of your leaves). Save any trimmings to line the pot. Wipe the leaves clean with a damp towel. Place a stockpot or 10-inch Dutch oven on the stove and line the entire bottom with up to two layers of banana leaf trimmings. (It's OK if some of the leaves come up the sides slightly.) Pour 2 cups water in the bottom of the pot, underneath the leaf layer.
• Peel all the beans: Skip this step if you are using peeled black-eyed peas, but discard the soaking liquid. Fill the bowl with more water, grab a handful of beans and, working in the water, rub the beans between your palms. The peels will come right off and float above the beans. (The extra water will help provide an area for the skins to collect away from the beans.) Holding back the beans with one hand, pour the water and the peels into a colander set inside the kitchen sink. Discard the peels. Again fill the bowl with water to cover by several inches, peel and drain. Repeat this step up to 4 more times until about 95 percent of the beans are peeled.
• Working in batches if necessary and using some of all the ingredients in each batch, transfer the peeled beans, roasted red peppers, onion and scotch bonnet to a blender and purée with 1 3/4 cups water until smooth. The purée should be the consistency similar to a loose, whipped hummus. Transfer to a bowl and add the salt, garlic powder and onion powder. Mix in the oil.
• To shape the banana leaves for filling, working one square at a time, make a cone by lifting the bottom left corner towards the center, creating a straight vertical line that should line up with the center of the leaf. With your finger holding the center in place, hold up the leaf and use your other hand to fold the bottom right corner of the leaf over the left fold. You should now have a cone shape with a closed, pointy bottom and an open top. Tighten the cone by pulling the right edge over until the bottom is closed. Fold about 1 1/2 inches of the pointy bottom back and upward, sealing the bottom of the cone completely. Line any tears on the inside of the cone with little pieces of leaf trimming. Hold the cone in an upright position with your finger on the folded bottom to keep the bottom edge sealed.
• Fill the cone by scooping in 1/2 cup of the bean purée. Add a heaped tablespoon of the roasted mushroom mix on top, if using. Place the filled cone upright in the prepared stockpot, sealed side down, leaving the tops open and leaning the cones up against the edge of the pot and one another to keep them sealed. Repeat this folding and filling step until all the purée is used up and the filled cones are all upright in the pot. If there is too much room in the pot, use the scrap pieces of banana leaves to fill the extra space and to keep the cones upright and sealed. Cover the top of the pot with several leaves (no need to trim them if there's overhang) to keep the steam within the pot and place the lid on top.
• Set the heat to medium and steam the moin moin until firm, about 25 to 30 minutes. You can test for doneness by taking one out, unwrapping and cutting through the middle. There should be no loose, raw batter, and the moin moin should be set firm. Allow the moin moin to sit in the covered pot for 15 minutes off heat to set up a bit more and to cool slightly. Transfer the wrapped cones to a baking sheet or serving platter. Unwrap and serve warm, by itself or alongside jollof rice, efo riro and dodo.