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Matcha Hiyoko Manju Recipe

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★★★★★

4.5 from 59 reviews

Matcha Hiyoko Manju are delightful Japanese steamed buns shaped like little chicks, filled with sweet white bean paste infused with matcha powder. This recipe combines a soft, sweet dough with a vibrant green matcha flavor, creating a delicate treat that is baked to perfection and enjoyed chilled for a smooth, velvety texture.

Ingredients

Scale

Dough Ingredients

  • 93 g sweetened condensed milk (about 1/3 cup minus 1 tsp)
  • 16 g egg yolk (about 1 large egg yolk)
  • 2 g baking soda (about 1/3 tsp)
  • 20 g cornstarch (about 1/2 cup plus 1 Tbsp)
  • 75 g cake flour (about 1/2 cup plus 2 Tbsp)
  • 2 g matcha powder (about 1 tsp)

Filling Ingredients

  • 250 g sweet white bean paste (or filling of choice such as red bean paste, lotus bean paste, or almond paste)
  • 4 g matcha powder (about 2 tsp)

Instructions

  1. Pre-portion and Freeze the Filling (Optional): In a bowl, mix the sweet white bean paste and matcha powder until evenly combined. Use a cookie scoop or small ice cream scoop to portion out the filling onto a parchment-lined tray. Freeze for at least 3–4 hours or overnight to help with shaping later.
  2. Prepare the Dough: Set a metal or glass bowl over another bowl of hot or boiling water to create a double boiler. Add the sweetened condensed milk and egg yolk; stir gently until warm. Stir in the matcha powder. Sift together the baking soda, cornstarch, and cake flour into the mixture and stir until a soft, gooey dough forms. Cover tightly with plastic wrap and refrigerate for about 1 hour until the dough is firm and cold.
  3. Shape and Fill: Sprinkle cornstarch on a tray and scrape the chilled dough onto it. Divide the dough into 12–16 equal pieces, lightly coating them with cornstarch. Flatten each piece into a thin disk using hands dusted with cornstarch. Place one portion of frozen filling in the center of each disk. Wrap the dough carefully around the filling and roll into a ball. Patch any cracks with extra dough to ensure a smooth surface. Apply light pressure and pinch the dough to form the chick’s neck and a small beak on the front.
  4. Bake the Manju: Preheat the oven to 340°F (170°C). Arrange the shaped manju on a parchment-lined baking sheet and bake for 12–13 minutes until lightly golden.
  5. Cool and Rest: Allow the manju to cool completely at room temperature. For best results, store them in an airtight container and refrigerate overnight; this will enhance the texture from delicate and crisp to smooth and velvety.

Notes

  • Freezing the filling before wrapping makes shaping easier and prevents the filling from leaking.
  • If cracks appear in the dough while shaping, patch them with small pieces of dough to ensure a smooth finish after baking.
  • Refrigerating the finished manju overnight improves texture and flavor, making them softer and more velvety.
  • You can substitute the sweet white bean paste with red bean paste, lotus bean paste, or almond paste for variety.
  • Be sure to dust your hands and work surface with cornstarch to prevent sticking during shaping.

Keywords: Matcha manju, Japanese dessert, steamed buns, matcha sweets, white bean paste, traditional Japanese confection

Find it online: https://todayquickmeals.com/matcha-hiyoko-manju-recipe/