Mizu Manju Chilled Translucent Bean-Paste Dumplings
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 15 servings
- Ingredients
- 5
About this dish
Steamed in sake-cup molds, each clear, chilled shell shows a round of red bean paste inside.
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The sweet comes from Ogaki in Gifu, a city so rich in groundwater that vegetables and fruit were kept cold in it, and it is said to date from the Meiji era. Kuzu starch alone dissolves easily in water and firms up when chilled, and adding warabi starch gives a chewier wrapper that holds up in water. Wells once did the chilling; at home, ice water made from drinking water does the job, with the molds only half submerged.
Ingredients
Instructions
- 1
Rinse the insides of fifteen heatproof sake-cup molds with cold water and stand them on a shallow steamer tray.
Divide 170g smooth bean paste into fifteen firm balls and keep chilled.
- 2
Place 90g kudzu starch and 12g warabi starch in a heavy pan.
Whisk in 720ml cold water in four portions, then pass once through a fine sieve to remove every lump.
- 3
Add 180g sugar and place over medium-low heat.
Scrape the bottom and corners continuously with a heatproof spatula for 8 to 12 minutes, stopping when the white liquid becomes a heavy translucent paste.
- 4
Fill each mold halfway with hot dough and make a hollow with a wet spoon.
Add one chilled bean-paste ball and cover to the rim with remaining dough so the filling is not exposed.
- 5
Place the entire tray in a fully steaming cooker and cover with a cloth-wrapped lid.
Steam vigorously for 10 minutes until all the dough is clear and the centers are set.
- 6
Remove from the steamer and let excess heat escape for 10 minutes.
Set the molds halfway into ice water made from potable water, chill completely, then release each edge with a wet spoon and unmold.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
大垣観光協会 · Checked: 2026-08-11
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