Udemanju (Bean-paste bun) ｜ Our Regional Cuisines

1. Put flour in a mixing bowl, pour boiling water into the bowl and stir quickly with a wooden spoon or chopsticks.

2. When it is hot, put a little water on your hands and knead well until the dough is the consistency of earlobes.

3. Roll out the dough to an even thickness, forming the dough into a ball.

4. Roll out 25g of the sweet bean paste into a ball and wrap it in the dough. Carefully close the mouth, dust with a little hand flour, roll lightly by hand, and press down lightly to flatten slightly.

5. Bring a large pot of water to a boil, gently pour in the manju and stir with a wooden spoon so that it does not touch the bottom of the pot, and repeat several times until the manju float to the top. You may add a little more manju than lines the bottom of the pot.

6. Place water and a colander in a large bowl, lift up the floating manju, remove the wetted surface, and immediately fan the water to bring out the luster.