Name: Adorable Japanese Chick Manju at Home
Prep time: 20 min
Cook time: 13 min
Total time: 1 h 33 min
Cuisine: Japanese
Ingredients: 93 g sweetened condensed milk (about ⅓ cup minus 1 tsp); 16 g egg yolk (about 1 large egg yolk); 2 g baking soda (⅓ tsp); 20 g cornstarch (about ½ cup plus 1 Tbsp); 75 g cake flour (about ½ cup plus 2 Tbsp); 250 g sweet white bean paste (or alternative fillings such as red bean paste, lotus bean paste, or almond paste)

Jump to Recipe

If you’ve ever fallen in love with Japanese sweets, then you absolutely must try making ies
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cookie scoop, the charming little chick-shaped treats known as Hiyoko Manju. These adorable and delightful desserts not only look irresistible but are a perfect balance of soft, sweet dough hugging a luscious bean paste center. The recipe is surprisingly straightforward, inviting you to relive traditional flavors from the comfort of your home kitchen. Whether you’re a seasoned baker or just venturing into Japanese confections, these ies
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cookie scoop treats will steal your heart bite by bite.

ies
115 kcal
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cookie scoop Recipe - Recipe Image

Ingredients You’ll Need

Gathering just the right mix of ingredients is key to capturing the authentic texture and flavor of these Hiyoko Manjus. Each component plays a vital role, whether it’s the richness of sweetened condensed milk or the velvety smoothness of sweet white bean paste, making the process both simple and rewarding.

Sweetened condensed milk (93 g): Provides sweetness and moisture, binding the dough beautifully.
Egg yolk (16 g): Adds richness and a tender texture to the dough.
Baking soda (2 g): Helps lighten the dough for a soft, delicate crumb.
Cornstarch (20 g plus extra for dusting): Keeps the dough light and prevents sticking during shaping.
Cake flour (75 g): The fine flour ensures the dough stays tender and pliable.
Sweet white bean paste (250 g): The heart of the manju, offering a creamy, mildly sweet filling—feel free to swap with red bean, lotus, or almond paste for a personal twist.

How to Make Adorable Japanese Chick Manju at Home

Step 1: Pre-portion and Freeze the Filling (Optional)

This step is a game changer if you want neat, hassle-free shaping later. Using a cookie scoop, portion your chosen filling into small balls and freeze them on a parchment-lined tray for several hours or overnight. This little trick firm ups the filling, making wrapping a breeze and creating perfectly shaped manjus.

Step 2: Prepare the Dough

Create a gentle warm water bath with two bowls—place a metal or glass bowl over a smaller one with hot water. Stir the sweetened condensed milk and egg yolk in the top bowl until warmed and combined. Then sift in the baking soda, cornstarch, and cake flour, stirring until the dough is soft and slightly sticky. Cover tightly with plastic wrap and refrigerate for about an hour, allowing the dough to firm up for easier handling.

Step 3: Shape and Fill

Once chilled, dust a tray with cornstarch and turn your dough out onto it. Divide into 12-16 even pieces, coating each lightly with cornstarch to prevent stickiness. Flatten each piece into a thin disk using hands dusted with cornstarch, then place a frozen filling ball in the center—using a cookie scoop here for perfect uniformity is highly recommended! Wrap the dough gently around the filling and roll into a smooth ball. Patch any cracks with tiny bits of dough, then sculpt the characteristic chick shape by pinching out a small beak and shaping the neck area. This personalized detail brings the manju to life.

Step 4: Bake the Manju

Preheat your oven to 340°F (170°C) and line a baking sheet with parchment paper. Arrange your shaped manjus spaced out nicely and bake for 12-13 minutes until the surface turns just a light golden color—you want them delicate, not browned. This gentle baking keeps the dough soft and lets the sweet aroma fill your kitchen.

Step 5: Cool and Rest

Once baked, remove the manjus and allow them to cool completely at room temperature. For that luxurious, melt-in-your-mouth texture, store them in an airtight container and refrigerate overnight. This resting period transforms their crispness into a smooth, velvety finish that will have you coming back for seconds.

How to Serve Adorable Japanese Chick Manju at Home

Garnishes

Presentation matters, especially with such charming treats! A delicate dusting of powdered sugar or a tiny edible flower atop each manju will elevate their cuteness factor and invite guests to indulge. You can also use edible gold leaf accents for extra elegance on special occasions.

Side Dishes

Pair these soft, sweet chick manjus with a warm cup of green tea or matcha for the perfect balance of subtle bitterness and smooth sweetness. A light fruit salad or pickled ginger can also complement the flavors beautifully, cleansing the palate between bites.

Creative Ways to Present

Think beyond the plate by arranging your ies
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cookie scoop manjus in a wooden bento box or a bamboo steamer for an authentic Japanese touch. You might even string them on a skewer or serve alongside small dipping sauces like a light honey drizzle or a fruit-based coulis for an interactive dessert experience that will wow guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover manjus fresh by placing them in an airtight container and refrigerating. This will maintain their flavor and texture for up to 2 days, ensuring you can savor these delicate treats even after your baking session ends.

Freezing

If you want to prepare ahead, these manjus freeze wonderfully. Wrap each piece individually in plastic wrap, then place in a freezer-safe container or bag. They will keep well for up to one month. Thaw in the fridge overnight for the best texture.

Reheating

To enjoy the manjus as if freshly baked, let them come to room temperature after thawing. If desired, warm them gently in a low oven (about 250°F/120°C) for 5 minutes. Avoid microwaves which might alter their soft texture.

FAQs

Can I use a different type of flour?

Cake flour is preferred for its fine quality, which keeps the dough tender and delicate. However, you can substitute with all-purpose flour by using a bit less and adding cornstarch to mimic the lighter texture.

Is freezing the filling really necessary?

Freezing is optional but highly recommended as it firms up the filling, making the wrapping process cleaner and the shapes more precise. If you’re comfortable shaping with softer filling, you can skip this step.

Can I substitute the sweet white bean paste with something else?

Absolutely! Red bean paste, lotus bean paste, or almond paste all make excellent fillings, each bringing its own unique flavor to the manju.

Do I need special equipment for shaping?

While not mandatory, a cookie scoop is incredibly helpful for portioning both dough and filling evenly, ensuring your manjus come out uniform in size and shape every time.

How long should I refrigerate the dough?

About 1 hour is ideal. This chilling step makes the dough less sticky and easier to handle when shaping the manjus, resulting in cleaner finishes.

Final Thoughts

Making ies
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cookie scoop at home is truly a rewarding experience, blending delightfully soft dough with sweet, creamy filling into charming chick shapes that are as fun to make as they are to eat. I encourage you to give this Japanese classic a try—you’ll not only enjoy a delicious treat but also gain a little slice of tradition. Plus, working with a cookie scoop makes the process less messy and more joyful. Happy baking!

Adorable Japanese Chick Manju at Home

★★★★★

5 from 8 reviews

Author: Lana
Total Time: 1 hour 33 minutes (including chilling and optional freezing)
Yield: 12 manjus 1x
Diet: Vegetarian

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Description

Learn how to make the popular Japanese Hiyoko Manju, a delightful chick-shaped sweet bun filled with creamy white bean paste. This easy-to-follow recipe guides you through making the soft, sweet dough and shaping adorable chick manjus that are perfect as a delicate dessert or snack.

Ingredients

Scale

Manju Dough

93 g sweetened condensed milk (about ⅓ cup minus 1 tsp)
16 g egg yolk (about 1 large egg yolk)
2 g baking soda (⅓ tsp)
20 g cornstarch (about ½ cup plus 1 Tbsp)
75 g cake flour (about ½ cup plus 2 Tbsp)

Filling

250 g sweet white bean paste (or alternative fillings such as red bean paste, lotus bean paste, or almond paste)

Instructions

Pre-portion and Freeze the Filling (Optional): Use a cookie scoop or small ice cream scoop to portion out your chosen filling. Place the portions onto a parchment-lined plate or tray and freeze for at least 3–4 hours or overnight. This step helps with shaping and sealing the dough later but is optional.
Prepare the Dough: Set a metal or glass bowl over a smaller bowl filled with hot or boiling water to create a double boiler. Add the sweetened condensed milk and egg yolk into the top bowl and stir gently until the mixture warms. Sift in the baking soda, cornstarch, and cake flour. Stir until a soft, almost gooey and sticky dough forms. Cover tightly with plastic wrap and refrigerate for about 1 hour until cold and firm.
Shape and Fill: Transfer the chilled dough onto a tray lightly sprinkled with cornstarch. Divide into 12–16 equal pieces and dust each lightly with cornstarch. Flatten each piece into a thin disk with dusted hands. Place a pre-portioned filling ball in center. Carefully wrap the dough around the filling, shaping into a smooth ball. Patch any cracks with small dough pieces as needed. Apply light pressure and roll the center of the ball between thumb and index finger to form the chick’s neck, then pinch a small piece at the front to create a beak.
Bake the Manju: Preheat the oven to 340°F (170°C) and arrange the shaped manjus on a parchment-lined baking sheet. Bake for 12–13 minutes or until they turn lightly golden.
Cool and Rest: Allow the manjus to cool completely at room temperature. For the best texture, store them in an airtight container and refrigerate overnight. This resting transforms the texture from delicate and crisp to smooth and velvety.

Notes

Freezing the filling before shaping makes the process easier but is optional.
Use cornstarch liberally during shaping to prevent dough sticking.
If cracks appear in the dough, patch with small dough pieces to ensure smooth balls.
Cooling and refrigerating overnight enhances the texture significantly, turning the crust silky soft.
You can substitute white bean paste with other traditional fillings like red bean paste, lotus bean paste, or almond paste for variety.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: Japanese