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Mizu Manju with Azuki Bean Paste

Mizu Manju with Azuki Bean Paste

  • Serves 3-4
Rated by 7 people
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Traditionally eaten during the summer, these sweet, translucent jelly cakes are made with kuzu, or arrowroot, a gelatin-free thickening agent similar to cornstarch or tapioca. Mizu manju can be translated as water manju, from the clear appearance they have. Try them chilled and enjoy them as a nice refreshing treat.

Ingredients

50g kuzu arrowroot starch
20g sugar
320ml water
240g sweet azuki bean paste

How To Prepare

  1. Combine the water and the sugar, and stir until the sugar is completely dissolved. Add the kuzu starch and mix well. You may need to sieve the liquid if the starch is still in large clumps.
  2. Pour the mixture into a medium saucepan. Place on the hob on medium heat and stir with a spatula. Once it starts to bubble, reduce the heat to medium low and stir until the mixture thickens and becomes clear, about 2-3 mins. Remove from the heat.
  3. Prepare small balls, about 30g in size, of the sweet azuki bean paste.
  4. Prepare an ice cube tray by filling it with water and then dumping it out. This will help the mixture to not stick once cooled. Pour in the kuzu mixture into the ice cube tray until half full. Place one ball of sweet bean azuki paste into each of the wells, and then pour the remaining mixture on top to seal it in.
  5. Place in the refrigerator and allow to cool for about 2 hours. To remove from the ice cube trays turn over onto a plate or clean surface. You should be able to pull them apart, but can use a knife instead.
  6. Enjoy with some kuromitsu syrup or kinako powder if desired for a delicious summertime treat.

Tips and Information

- Feel free to add other flavourings such as matcha powder, or using milk instead of water when making the mixture, or even using chocolate ganache for a filling to put your own spin on these delicious manju. 

- Feel free to mould these by hand if you would like to make larger ones. We suggest using plastic wrap as a way to help them keep their shape during cooling. 

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