Mushi Manju (Sweet Steamed Cakes)

Ingredients (makes 12):

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.


In a small sauce pan, dissolve dark brown sugar in 3 tablespoon water over medium heat. Be careful not to let it boil. Set aside and chill in a refrigerator for 30 minutes.


Divide adzuki paste and roll into 12 small balls. Set aside.


In a large bowl, sift cake flour and baking soda. 


Gradually add sugar water from step 1 to flour mixture bowl from step 3 and combine with a spatula.


Cut 12 parchment paper squares (2-1/2 inches each side) to line the tray.


Dust cutting board with flour, place dough from step 4 and divide into 12 pieces.


Flatten each dough into a 3-1/2-inch circle, place an adzuki paste ball from step 2 in the middle. Dust fingers well and carefully fold in the edge of the dough to wrap.


Seal the edge in the middle, place a dough ball on each parchment paper square from step 5 seam side down. 


Add 5 cups of water (not included in the ingredients list) to the deep pan of your Gourmet d'Expert® Electric Skillet (EP-RAC50), and place the steaming plate inside with its legs at the HIGH position. 


Place prepared dough ball with parchment paper from step 8 on the steaming plate and cover with lid. Turn the control lever to 360ºF. After it reaches a boil (or when steam begins to rise from the gap between the pan and the lid), steam for 10 minutes.


When the manjyu are done, turn the control lever to OFF and plate. Be careful of the hot steam.