Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sake manju–better than those sold in souvenir shops!. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Sake Manju–Better Than Those Sold in Souvenir Shops! is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Sake Manju–Better Than Those Sold in Souvenir Shops! is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have sake manju–better than those sold in souvenir shops! using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sake Manju–Better Than Those Sold in Souvenir Shops!:

1. Prepare Sake lees
2. Take Sake
3. Make ready Cake flour
4. Get Baking powder
5. Take Sugar (I use raw cane sugar)
6. Make ready Anko (I used koshi-an)

Steps to make Sake Manju–Better Than Those Sold in Souvenir Shops!:

1. [To prepare the ingredients] Microwave the sake lees for 20 seconds, then strain. Sift together the cake flour and baking powder. Make 25 g balls of anko.
2. Strain the sake lees, and mix in the sake until smooth. Add the sugar, then mix until well blended. Add the rest of the dry ingredients, then mix until it's no longer floury.
3. Dust a metal tray with flour (not listed), then place the dough on top, lightly roll into a ball, then separate it into 20 pieces. Next, wrap the dough around the balls of anko.
4. The anko balls should look like this. When wrapping, lightly spread the dough on the palm of your hand, place the anko on top, then stretch the dough around while pulling it over any gaps. The dough is quite sticky, but it will become hard if you use too much flour for dusting.
5. Place the prepared manju on parchment paper cut into 5 x 5 cm square sheets.
6. Fill a pot (steamer) with water, add about 1 teaspoon sake (not listed), then bring to a boil. Spritz the manju with water, then steam over high heat. It should take 13-15 minutes. The manju should be spaced about 5 cm apart or else they will stick, as they did in this photo.
7. The manju on the left has not yet been steamed, while the one on the right has been steamed through. They should rise about this much. The surface will shine if left to cool at room temperature. By the way, they taste great fresh from the steamer!
8. Since steaming is troublesome, I tried microwaving them. I microwaved them with a cup filled with water for 2 minutes. They came out dry, hard, and did not rise. The moisture also was drawn out of the anko paste–in short, it was a complete failure!

So that is going to wrap it up with this special food sake manju–better than those sold in souvenir shops! recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!