Wheat manju ｜ Our Regional Cuisines

1. Roll the red bean paste into balls of 30g each.

2. Add baking soda to the wheat flour, sift it twice, and put it in a large bowl.

3. Dissolve the sugar well in the specified amount of water.

4. Add the sugar water from Step 3 to the flour from Step 2 and mix to make a dough that is slightly softer than your earlobe.

5. Spread the dough from Step 4 on a chopping board sprinkled with flour, stretch it into a stick shape, and cut it into 10 pieces.

6. Place the red bean paste on top of the dough that has been crushed into a circle and close the dough so that it wraps around the red bean paste. Make the point of closure face down.

7. Line the steamer with baking paper, line up the buns from Step 6, and lightly spray water (since the dough will expand, separate the buns slightly when positioning them).

8. Steam over medium to high heat for 10 to 12 minutes. Once steamed, drain and cool quickly.