How to make Vegan Matcha Manju



These colourful, little treats are a delightful combo of steamed matcha buns and sweet anko paste filing.


We made them vegan and sugar-free using almond milk and dates.

Step 1Part 1

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

Step 1Part 2

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

Step 2Part 1

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

Step 2Part 2

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

Step 3

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.

Step 4Part 1

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

Step 4Part 2

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

Step 5

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.

Step 6Part 1

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

Step 6Part 2

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

Step 6Part 3

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

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Step 7Part 1

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

Step 7Part 2

Steam them for 15 minutes.

Step 8

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

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