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Pretty dainty tasty treats with tea from the kitchens of
wenchinthegears
These manju have a salty sweet flavour very reminiscent of marzipan. This presentation is best as each sweet holds the point of the leaf behind it down creating a pleasant wave pattern. They are lovely by themselves with tea or as part of a formal tea party arrangement.
Ingredients
1 Tbsp. Mochiko (Sweet rice flour)
1 3/4 Tbsp. Gluten free flour mixture (including sorghum and rice flour, and potato starch) but pre-packaged gluten free pancake/cake mix would work just fine.
Anko (Sweet red bean paste)
1 1/3 Tbsp. Sugar
Water
Juice squeezed from beets for colour (factor in to the water)
*Preserved cherry leaves (Pre-packaged or see note at the bottom)
1. Mix flours and sugar together then add water until it becomes a thin batter, thinner than pancake batter. (Something like crepe batter, if one is familiar.)
2. Pour a little on to a slightly lower than medium hot pan (probably Teflon) using less heat than you would for a pancake. It takes less than 30 seconds to cook on one side, then flip for the other. If it starts to brown or dry out than the heat is too high. Put each aside and separate with plastic wrap to keep warm while working.
3. Roll the anko into small football shapes then place into the middle of the pancake. Pinch the pancake over the anko just to seal a little pinch at the front. It isn't necessary to completely seal it.
4. Wrap edible cherry leaf over the pinched pancake. If the cherry leaves won't stay bent lay them spine side up on the counter and run a very sharp knife down the spine to shave it off ever so slightly.
* Ideally pick cherry leaves in the spring otherwise they will be tough, pick about a dozen. Wash and dry them, then place them in a heat proof bowl and pour boiling water over them. Let them sit until cool. If you use spring leaves it won't take that long, but if you're using later ones then you might have to steep twice. You want them to be pliable. Lay out in a ziplock bag then add tepid water and a tsp. of salt. Weight them in the fridge for a week, rinse and pat dry before use.
Pretty dainty tasty treats with tea from the kitchens of
wenchinthegears******************************These manju have a salty sweet flavour very reminiscent of marzipan. This presentation is best as each sweet holds the point of the leaf behind it down creating a pleasant wave pattern. They are lovely by themselves with tea or as part of a formal tea party arrangement.
Ingredients
1 Tbsp. Mochiko (Sweet rice flour)
1 3/4 Tbsp. Gluten free flour mixture (including sorghum and rice flour, and potato starch) but pre-packaged gluten free pancake/cake mix would work just fine.
Anko (Sweet red bean paste)
1 1/3 Tbsp. Sugar
Water
Juice squeezed from beets for colour (factor in to the water)
*Preserved cherry leaves (Pre-packaged or see note at the bottom)
1. Mix flours and sugar together then add water until it becomes a thin batter, thinner than pancake batter. (Something like crepe batter, if one is familiar.)
2. Pour a little on to a slightly lower than medium hot pan (probably Teflon) using less heat than you would for a pancake. It takes less than 30 seconds to cook on one side, then flip for the other. If it starts to brown or dry out than the heat is too high. Put each aside and separate with plastic wrap to keep warm while working.
3. Roll the anko into small football shapes then place into the middle of the pancake. Pinch the pancake over the anko just to seal a little pinch at the front. It isn't necessary to completely seal it.
4. Wrap edible cherry leaf over the pinched pancake. If the cherry leaves won't stay bent lay them spine side up on the counter and run a very sharp knife down the spine to shave it off ever so slightly.
* Ideally pick cherry leaves in the spring otherwise they will be tough, pick about a dozen. Wash and dry them, then place them in a heat proof bowl and pour boiling water over them. Let them sit until cool. If you use spring leaves it won't take that long, but if you're using later ones then you might have to steep twice. You want them to be pliable. Lay out in a ziplock bag then add tepid water and a tsp. of salt. Weight them in the fridge for a week, rinse and pat dry before use.
******************************Category All / Tutorials
Species Unspecified / Any
Size 601 x 465px
File Size 582.6 kB
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