How to Prepare Appetizing Halloween Manju

Halloween Manju. Halloween Manju (Pumpkin and Sweet Potato) I usually don't post on Saturday, but this is a special extra for Halloween. See more ideas about Halloween, Halloween fun, Halloween party. Gorgeous golden brown Pumpkin Manju Sweets are the perfect bite for a light after-dinner treat.

These sweets are so easy to assemble. Flatten out the dough on a floured surface. Manju is a popular Japanese confection that originated in China. You can cook Halloween Manju using 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Halloween Manju

1. It's 200 grams of Pancake mix.
2. It's 259 grams of with skins attached Kobocha Squash (frozen is also OK).
3. Prepare 60 ml of Milk.
4. You need 30 grams of Sugar.
5. Prepare 1 tbsp of Skim Milk.
6. You need 1 of just 1 pinch Salt.

It is called matou in Chinese, however once making its way to Japan the name was converted to manju. Halloween Recipes Thanksgiving Recipes Christmas Recipes. These baked manju are filled with koshi an, a smooth paste made of red (azuki) beans and sugar. This recipe uses canned koshi an from the Asian grocery, which saves hours of work..

Halloween Manju step by step

1. Cut peeled kabocha into approximate sizes, and boil until you can pierce it through with a toothpick. You will use the skins for decoration when making the Kabocha faces, so boil a little of the skin together with the pumpkin..
2. After boiling, mash up all of the Kabocha except for the skin. Set aside 50g of the mashed kabocha. This is to knead into the dough..
3. In a bowl, mix the pancake mix and kabocha (50g) with salt until the color has become uniform. After mixing it to a crumbly mixture, add the milk. Once it has lost its stickiness and become smooth, wrap in plastic wrap, and let sit in the fridge for 30 minutes..
4. Kabocha Paste: Add the remaining kabocha to a pot, add sugar and skim milk, heat over low heat, mix well, and let it cool..
5. Take out the dough from the fridge, divide into 8 equal portions, spread out the dough, and wrap in the kabocha paste..
6. After shaping, cut out eyes, noses, and mouths from the kabocha skin, and stick it on the dough..
7. I added black sesame seeds on top of the others..
8. Cut parchment paper big enough to set 1 manju on top of (8 sheets)..
9. After steam has risen, line them up in a steamer, and steam-cook over a medium heat for 10-12 minutes, and they are done..

This is a bit ぎりぎり since Halloween is right around the corner, but if you are in Kanazawa or will be there this weekend for Halloween festivities, be sure to try the pumpkin dorayaki at Koshiyama Kanseido. Dorayaki is a Japanese sweet that consists of two small pancakes with sweet azuki bean paste in the… I have a friend in Hawaii who sends me recipes to make for my kids. Sometimes they work.sometimes they are an "acquired" taste. 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).