Sakura (Cherry Blossom) Manju

Sakura (Cherry Blossom) Manju

Try this at least once during the sakura cherry blossom season. This pink colour manju has a scent of sakura blossoms.

Ingredients: 5 manju

Cake flour
60 g
Baking powder
1/2 teaspoon
20 ml
Red food colouring
a little
Granulated sugar
30 g
Anko (I used tsubu an)
100 g
Pickled sakura leaves
5 leaves
Pickled sakura blossoms
Flour for dusting
as needed


1. Soak the pickled sakura blossoms in water (not listed in the ingredients) for about one hour. Pat them with a paper towel to remove excess water.
2. Rinse the pickled sakura leaves briefly to remove the salt. Pat them with a paper towel to remove excess water. Remove the stem from the leaves.
3. Divide the anko into 5 portions and shape into balls. Wrap with the rinsed sakura leaves.
4. Prepare 5 sheets of parchment paper cut into small square (4 x 4 cm).
5. Combine the cake flour and baking powder in a bowl. Mix them with a whisk until smooth and fluffy.
6. Put the water and red food colouring in a small container, and stir well. Put the granulated sugar in a bowl. Add the water and dissolved red food colouring into the bowl. Mix them well.
7. Add the dry ingredients you combined at Step 5 at once into the bowl. Fold it in until the dough comes together. Dust your working surface, and place the dough on it. Knead lightly, and divide into 5 portions and shape into balls.
8. Bring water to a boil in the steamer.
9. Roll the ball you made at Step 7 into a round circle (8cm in diameter), making the centre a touch thicker than the edges. Put the anko wrapped with the leaf you made at Step 3 at the centre of the dough. Wrap the anko and leaf with the dough, and close the ends tightly.
10. Roll out the dough on a dusted working surface if you like. It would be easier to roll out.
11. Place the dough on the sheet you prepared at Step 4. Reshape the dough. Place the sakura blossoms you prepared at Step 1 on top of the dough. Line a damp tea towel on the bottom of the steamer, and place the dough on it. Steam on high heat for 8 minutes.
12. If you use a metal steamer, make sure to wrap the steamer lid with dry cloth to prevent any water droplets.
13. When the manju is cooked, turn off the heat. Enjoy!

Story Behind this Recipe

I wanted to make a Japanese-style dessert with pickled sakura. I came up with this recipe after a few attempts.