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
Nutrition
- Serving Size: 1 manju (approx. 40 g)
- Calories: 115 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Hiyoko Manju, Japanese sweets, chick manju recipe, white bean paste manju, Japanese dessert, homemade manju, baked Japanese snack
