(NOTE) This page is NOT for ordering confections, but only to share a recipe. Please be sure not to order wrongly.
For Matcha Nuts Manjyu, we highly recommend using our House Matcha. You can order House Matcha by clicking the In Cart button below.
How to make Nuts Manjyu ---
Ingredients: (measurements help, click here)
2/3 teaspoon baking powder
120g cake flour
2 teaspoons Matcha
240g Anko (for Anko recipe, click here)
30g nuts (almonds or walnuts)
egg yolk plus 1 teaspoon water
Sift or mix the flour, Matcha, and baking powder together 2 times.
Set aside 8 nuts. These nuts will be placed on top of the Manjyu as decoration later at step 10.
Roast the remaining nuts in the oven at 160C for 4 minutes and then cut them in halves or quarters.
Mix the Anko and roasted nuts together and make 8 Anko-nut balls (about 30g each, diameter about 3cm). This will be the filling for the Manjyu.
(How to make)
- Sift or mix the flour, Matcha, and baking powder together 2 times.
- Blend the butter until smooth. *
- Add the sugar, and blend until pale and fluffy.*
- Add the egg and mix well.*
- Add the flour mixture and stir lightly with a rubber spatula.
- Let it cool in the refrigerator for 30 minutes.
- Form into a roll on waxed paper and cut into 8 slices.
- Coat your hands in flour so that the dough will not stick to your hands. Then make the dough into balls. Roll and spread until the diameter of each circle of dough is about 5cm.
- Wrap the Anko-nut balls with the dough. The Anko-nut balls are the filling in the center and should be completely surrounded by the dough – similar to a small jelly-filled doughnut.
- Put one nut on the surface of each Manjyu and then brush the top with the egg yolk and water mixture.
- Bake on a cookie sheet in a preheated oven at 180C(356F)for 10 to 15 minutes.
- Remove the Manjyu from the cookie sheet to a cooling rack and let them cool.
*It is best to use an electric blender when mixing these ingredients.
You can also make this recipe with a food processor. It's faster and easier!
- Put flour, sugar, baking powder and Matcha into the food processor, and mix for 5 seconds.
- Add the butter (cut into 2cm (1.5inch) cubes – it doesn't need to be softened) and mix for 15 to 20 seconds.
- Add the egg and mix for 10 to 15 more seconds.
- Please continue the recipe above at step 6.
Note: Be sure to scrape the ingredients that splashed up on the inside of the food processor and mix into the dough, so that you won't loose any important ingredients!
This recipe makes about 8 Matcha Nuts Manjyu.
How to make Anko (this recipe makes about 700g of Anko)
300g dry Azuki beans (small red beans – sometimes spelled Adzuki)
- In a bowl, soak the dry Azuki beans with a generous quantity of water overnight.
- Drain the water with a strainer. Then put the Azuki beans in a pot and fill the pot with water until the water level is 2-3 cm above the Azuki beans, covering them completely. Cook at high heat until it boils.
- Drain the boiled water with a strainer. Again, put the Azuki beans in a pot and fill the pot with water until the water level is 2-3 cm above the Azuki beans. Cook at high heat until it boils. Once it starts to boil, cook on low heat until the Azuki beans are fully cooked. This usually takes about 1 hour, but you can try one or mash with your finger to check and see if the beans are soft and finished cooking.
- Add the sugar and mix gently. Cook on low heat to remove the excess moisture.
- Put the mixture into a food processor and mix for about 3 minutes. If you prefer smoother Anko, you may extend the mixing time in the food processor.