Light and Fluffy Sweet Egg Manjuu (Dumplings)

Light and Fluffy Sweet Egg Manjuu (Dumplings)

Cute dumplings filled with thick egg custard. You can make both the custard and the dough in the microwave.

Ingredients: 8 dumplings

For the microwave custard:
Whole Egg (a high quality egg if possible)
Egg yolk (a high quality egg if possible)
100 ml
6 tablespoons
○Cake flour
3 tablespoons
2 tablespoons
30 g
Heavy cream
2 tablespoons
For the daifuku dough (sticky rice dough)
100 g
50 g
110 ml


1. Make the custard. Combine the milk and 2 tablespoons of sugar, and microwave for 2 minutes. Sift the ○ ingredients into another container and microwave for 1 minute. Put the whole egg, egg yolk, and sugar (4 tablespoons) in a bowl, and beat with a handheld mixer until it turns pale. Add milk and mix well.
2. Add ○ ingredients to the egg mixture and mix in well. Cover with plastic wrap and microwave for 2-3 minutes. Mix very well again, and incorporate the butter and cream while it's still hot. Line a plate with parchment paper, spread the custard on it and microwave without covering for 20 seconds (It will be a rather stiff custard!).
3. Make the dough. Mix the shiratama-ko and sugar in a bowl. Keep mixing while adding the water a little at a time. When it is smooth as shown in the photo, cover with plastic wrap and microwave for 2 minutes. Mix well and microwave for another 30 seconds. Repeat the mix and microwave for 30 seconds 2 to 3 times.
4. When the dough is translucent, place on a work surface dusted with katakuriko and cut into 8 portions. Roll each portion into a 7 cm diameter circle. Wrap the custard in the dough, and seal.

Story Behind this Recipe

I thought of a cute, egg-like sweet that uses high quality eggs.