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.
Soak the dates in a bowl of hot water for 10 minutes and then drain them.
Next, blitz the dates, beans, and water in a blender. Then, cook the mix for 10 minutes or until thick and reddish.
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Now, blitz the paste again, transfer it into a cheesecloth and squeeze out any excess water.
The anko paste will be dry and compact, but soft enough for you to mould it.
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.
In a bowl, combine the flours with starch, baking powder, and matcha.
Then, add maple, milk, and knead into a smooth and pliable dough.
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.
To shape the manju, wrap one dough dish around one red bean paste ball.
Then, fold the dough and seal it in the centre pinching the edges together.
Finally, place the manju seam side down and press it into a dome shape.
Arrange the manju in a steaming basket lined with baking paper.
Steam them for 15 minutes.
Finally, leave the manju to cool down a wire rack before serving.
Well Done!
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