Dish

Mizu manjū

Mizu Manju

Mizu manjū is made by mixing rice flour with water to form a dough. The dough is then rolled out and filled with sweet red bean paste. The dough is then steamed until it is cooked through and soft. The dish is typically served as a snack or a dessert.

Asian cuisine› East Asian cuisine› Japanese cuisine

Dessert

Origins and history

Mizu manjū is believed to have originated in the Edo period in Japan, when rice flour and sweet red bean paste were commonly used in cooking. The dish was originally served as a snack for children, but it has since become a popular dessert for all ages.

Dietary considerations

This dish is vegetarian and gluten-free, but it is high in sugar and calories.

Variations

There are many variations of this dish, including adding matcha powder or sesame seeds to the dough. Some people also like to add a drizzle of honey or maple syrup to the dish to give it a sweeter flavor.

Presentation and garnishing

To make this dish look more appealing, dust the steamed buns with powdered sugar before serving. You can also garnish the dish with a sprinkle of sesame seeds or a few edible flowers.

Tips & Tricks

To make this dish even more flavorful, add a pinch of salt to the dough before rolling it out. This will bring out the natural sweetness of the red bean paste and balance out the sugar.