The Best Steamed Dessert Buns You’ve Never Heard Of (Easy Recipe)

Easy Japanese Manju recipe made in a steamer with sweet red bean paste filling. Learn how to make soft and fluffy Japanese steamed buns in 3 flavors: matcha green tea, kinako (roasted soy bean), and golden turmeric. Manju in a Steamer Japanese Steamed Buns (3 Flavors) Prep Time: 15 minsSteam Time: 10–12 minsMakes: 4 buns 1) Kinako Dough (Toasted Soybean Flour) 45 g cake flour (~⅓ cup) 15 g kinako / toasted soybean flour (~2 tbsp) 30 g sugar (~2½ tbsp) 2 g baking powder (~½ tsp) 30 g water (~2 tbsp) Mix dry ingredients → add water → form a soft dough. 2) Flavored Base Dough (Matcha or Turmeric) 58 g cake flour (~½ cup) 7 g bread flour (~1 tbsp) 30 g sugar (~2½ tbsp) 2 g baking powder (~½ tsp) 25–30 g water (~2 tbsp) Add ONE: 2 g matcha powder (~1 tsp) for green matcha manju 1 g turmeric powder (~½ tsp) for golden turmeric manju Mix dry ingredients → add water → form a soft dough. Filling (For 4 Buns) 100 g red bean paste (anko) (~½ cup) Divide into 4 balls (25 g each / ~1½ tbsp). Assembly & Steaming 1. Divide dough into 4 portions. 2. Flatten each piece into a small circle. 3. Place a red bean paste ball in the center. 4. Wrap dough around filling and pinch closed. 5. Roll gently into a smooth ball. 6. Place on parchment paper in a steamer. 7. Steam for 10–12 minutes until soft and fluffy. Chapters 0:00 Intro 0:38 Tsubuan vs. Koshian (The Two Red Bean Pastes) 1:18 Making the Matcha & Turmeric Doughs 2:19 The Secret 700-Year History of Manju 3:22 Making the Roasted Soybean Dough (Kinako) 3:46 Prepping the Parchment Squares 3:56 Shaping the Manju 4:37 Prepping the Steamer 5:00 The Perfect Steam 5:16 The Big Reveal (The Cut Test) 6:36 Taste Test & Review