Manju

Manju dough:

• 2 pkg. yeast
• 1/2 c. warm water
• 1 1/2 c. milk
• 1/2 c. sugar
• 2 tsp. salt
• 1/4 c. margarine
• 2 eggs or 3 egg whites
• 5 1/2 c. flour

Anko:

• 1 lb. azuki beans
• 2 c. sugar
• 1 tsp. salt

Cook with water until soft. Can Koshian may be used.

Dilute yeast in warm water; add 1 tsp. sugar and set aside. Mix sugar, salt, margarine and milk and heat until milk is warm. (Margarine need not melt completely.)

When yeast and water mixture rises, mix with milk mixture. Add this to flour and add eggs. Knead flour mixture well. To prevent sticking, rub margarine on the dough and around the inside of pan and let it stand for about 1 hour until dough rises.

Mushi Manju (Steamed): After the dough rises, add 3/4 – 1 tsp. kansa (lye) diluted with 2 tsp. water and knead well. To prevent sticking, use margarine when kneading (about one block). Break dough into about 50¢ size and fold anko into it. Let it stand until it rises (about 1 hour). Steam about 10 minutes. Do not oversteam. Makes about 70 pieces.

Yaki Manju (Baked): After the dough rises, break the dough into about 50¢ size and fold anko into it. Let it stand until rises (about an hour). Bake about 25 minutes or until golden brown in 350 degree F. oven on greased pans. After done, brush with butter.

Kashi Manju (candied): After dough rises, add 6 c. sugar, 1 c. fresh milk, 6 beaten eggs, 2 blocks margarine, 3 tsp. baking powder, 3/4 tsp. kansa (lye) diluted with 1 1/2 tsp. water and add flour (about 13 c.) and knead well. Break into about 50¢ size and fold azuki into it and flatten it. (Need not wait to rise.) Baste with mixture of 1 egg and evaporated milk. Sprinkle with colored sugar (optional). Bake on greased pan in 350 degree F. oven for 25 minutes. Makes 200 pieces.

Kansa or lye may be purchased at the Chinese food stores.