Basic Wagashi – Kuri-Manju (栗まんじゅう)

Kuri Manju
Kuri Manju


  • 200g pastry flour
  • 80g sugar
  • 25g butter
  • 1 egg
  • 1 yolk
  • 15g shiroan
  • 1/2 teaspoon of baking soda


  • 625g shiroan (white bean paste)
  • 10 pieces of cooked chestnut


  • 1 yolk
  • a few dashes of mirin (みりん – Japanese sweet rice wine)

Shiroan(しろあん) is white bean paste which is very common Japanese sweets filling.  You cannot easily buy this in the store so you likely need to make your own.  Here is a recipe (from Cooking with Dog) I used which is very detail and easy to follow.



  1. mix butter, shiroan &  sugar in a large bowl
  2. gradually add beaten 1 egg + 1 yolk
  3. cook the batter on low heat double boiler to make sure sugar is completely dissolved
  4. shift all the flour and baking soda on to batter all at once
  5. fold & mix until no more string of flour showing, cover with plastic warp and set aside to rest for 20 to 30 minutes
  6. while resting, mix shiroan + chopped chestnut
  7. divide the filling into 25 equal portions
  8. heavy flour work surface and knead the rest dough until it is not sticky anymore.
  9. divide the skin into 25 equal portion and form into round neat balls
  10. flatten the skin large enough to cover the filling and warp filling inside
  11. place on cookie sheet line with parchment paper.
  12. apply a light and even brush of finishing egg wash on top of each dough ball
  13. bake in 350F (180C) oven for 15 to 18 minutes
Manking of Kuri Manju
Manking of Kuri Manju

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