Kuzu manju

1. Prepare the bean paste

Roll the bean paste to be used as filling into approximately 15g balls.

2. Mix the ingredients

Dissolve the kuzu powder in water in a bowl, then add the sugar and boiling water and mix well.

3. Cook the mixture

Strain the mixture from step 2 through a fine mesh into a pot, then cook it while stirring with a wooden spatula until it becomes translucent throughout.

4. Prepare the containers

Line small containers with plastic wrap (about 20cm squares).

5. Wrap the bean paste with the dough

Place a spoonful of the dough into the lined containers from step 4, then place the bean paste ball from step 1 inside.

6. Wrap with plastic wrap

Wrap the dough around the bean paste using the plastic wrap so it stays in the center, and secure it tightly with a rubber band.

7. Boil and chill

Boil the wrapped portions in plenty of boiling water for about 10 minutes. Once the kuzu turns clear, chill in cold water to finish.

8. Serve

Remove the plastic wrap and arrange on a plate.

Tips for a beautiful finish

Using a small cup-sized container makes it easier to wrap. When wrapping with plastic film, focus on keeping the bean paste in the center to achieve a uniform shape.

Points to note when boiling

Use plenty of water. If the plastic wrap touches the side of the pot directly, it may melt.

Although they should be chilled in cold water after boiling, excessive chilling will make them turn whitish, so serve them as soon as they have cooled down appropriately.

Difference between True Kuzu and Sweet Potato Starch

"Kuzu powder" used for Kuzu Manju comes in varieties made from true kuzu root and from sweet potato starch.

・True kuzu powder is starch extracted from kuzu roots and is used in high-end Japanese sweets.

・Sweet potato starch is made from sweet potatoes and allows you to enjoy a translucent appearance and chewy texture at an affordable price.

Maeda's kuzu powder is 100% sweet potato starch, allowing you to try making authentic Kuzu Manju at home.

History and Origin of Kuzu Manju

Kuzu Manju is a summer Japanese sweet that has been enjoyed since the Edo period. It is characterized by its refreshing appearance that utilizes the transparency of kuzu powder, and it was developed as a treat to provide a sense of coolness during the hot season.

In centers of Japanese confectionery like Kyoto and Nara, it is still loved today as a seasonal fresh sweet, and is cherished by many as a symbol of summer.

Why not enjoy a sense of cool this summer with some homemade Kuzu Manju?

Kuzu Manju is not only a great treat for guests, but also fun to make with your family. Tasks like rolling the bean paste or wrapping them in plastic wrap with your children can also contribute to food education.

With its refreshing look and refined taste, Kuzu Manju is perfect for summer entertaining.

• With iced tea - perfect for a summer tea time
• With matcha - a Japanese pairing that evokes coolness
• Served on bamboo leaves - to add a seasonal touch
• As a gift - a beautiful, translucent summer present

Please try other recipes using kuzu powder or sweet bean paste.