Oni Manju Chunky Sweet Potato Steamed Cakes

Name: Oni Manju Chunky Sweet Potato Steamed Cakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: sweet potato 200 g; cake flour 80 g; non-glutinous rice flour 20 g; sugar 60 g; water 35 ml

Quick answer

Total time: 45 min
Level: Easy
Servings: 4 servings
Ingredients: 5

About this dish

Sweet potato cubes jut from the surface like an ogre's horns or iron club, which is said to be where the name oni manju comes from.

In Aichi it stood in for rice when food ran short during and after the war, and with no bean paste it relies on the potato's own sweetness and a heavy, chewy batter.

Ingredients

servings

IngredientAmount

non-glutinous rice flour

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Instructions

6 steps

1

Peel 200g sweet potato thickly and cut into 1cm cubes.

Soak in cold water for 10 minutes, swish and rinse twice, drain, and dry thoroughly with paper towels.
2

Coat the sweet potato evenly with 60g sugar and rest 15 minutes.

When clear potato liquid collects at the bottom, keep it in the bowl for the batter.
3

Sift 80g cake flour and 20g rice flour together twice.

Fold them into the potato, then add 35ml water in two portions and mix only until no dry flour remains.
4

Cut four 10cm squares of baking paper.

Divide the mixture among them in rough mounds about 4cm high, distributing the potato cubes evenly.
5

Bring ample water to a strong steam and line the steamer with a damp cloth.

Add the paper-mounted cakes, cover, and steam over medium-high heat for 15 minutes.
6

Insert a skewer into the thickest part and confirm no raw batter clings and the potato is tender.

Cool on a rack for 5 minutes and serve warm or let cool completely.