How to make Vegan Matcha Manju

Step 1

Soak the dates in a bowl of hot water for 10 minutes and then drain them. View Recipe

Step 2

Next, blitz the dates, beans, and water in a blender. Then, cook the mix for 10 minutes or until thick and reddish. View Recipe

Step 3

Now, blitz the paste again, transfer it into a cheesecloth and squeeze out any excess water. View Recipe

Step 4

The anko paste will be dry and compact, but soft enough for you to mould it. View Recipe

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Step 5

Scoop 16g (0.5oz) of paste and roll into a ball between your palms. Repeat until you have 10 balls and then keep them in the fridge. View Recipe

Step 6

In a bowl, combine the flours with starch, baking powder, and matcha. View Recipe

Step 7

Then, add maple, milk, and knead into a smooth and pliable dough. View Recipe

Step 8

Divide the dough into 20g (0.7 oz) pieces. Roll each one into a ball, flatten it down, roll it out to a 9cm (3.5″) disc, keeping the edges as thin as you can. View Recipe

Step 9

To shape the manju, wrap one dough dish around one red bean paste ball. View Recipe

Step 10

Then, fold the dough and seal it in the centre pinching the edges together. View Recipe

Step 11

Finally, place the manju seam side down and press it into a dome shape. View Recipe

Step 12

Arrange the manju in a steaming basket lined with baking paper. View Recipe

Step 13

Steam them for 15 minutes. View Recipe

Step 14

Finally, leave the manju to cool down a wire rack before serving. View Recipe