Dough For Kuri Man Recipes

Kuri manju is my favorite manju snack, but there's no Japanese bakery where I live. So I have to improvise and I make something similar. I cheat and I don't use shiro koshian and there's a good reason for this. I can't make very nice shiro koshian and I can buy regular koshian at the grocers. The result is not exactly like kuri manju, but it's close. I always use an egg wash and sesame seeds on the top, because it makes the manju beautiful and since I'm pretending not to make traditional kuri manju, it's okay. Don't expect this to be like a chinese filled bun that you'd find at a dim sum restaurant. This dough is more of a soft shortcrust type. I think you could fill this with other softer (but not liquidy fillings), but I'm having a hard time imagining what those would be (sorry, it's late here). Prep time doesn't include the time the dough MUST sit in the fridge or freezer.

Provided by Akikobay

Categories     Dessert

Time 35m

Yield 20 balls

Number Of Ingredients 6

Nutrition Facts : Calories 84, Fat 2.2, SaturatedFat 1.3, Cholesterol 15.6, Sodium 48.9, Carbohydrate 14.8, Fiber 0.2, Sugar 7.5, Protein 1.4

• Ingredients

I have a friend in Hawaii who sends me recipes to make for my kids. Sometimes they work...sometimes they are an "acquired" taste. This one was a winner! I think she got this recipe from the Chamber of Commerce. The recipe does double (and actually the doubled recipe would use a full can of the an). If you're expecting a traditional Japanese dessert, look elsewhere. This isn't the same kind of manju with the glutinous rice (mochi) on the outside...actually it's closer to kuri manju without the chestnut and with a completely different filing.

Provided by Akikobay

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 6

Nutrition Facts : Calories 179.2, Fat 10.7, SaturatedFat 6.6, Cholesterol 38.9, Sodium 76.9, Carbohydrate 18.8, Fiber 0.5, Sugar 5.6, Protein 2.2

• Ingredients