Gather all the ingredients. Cut a sheet of parchment paper into twelve (12) 2.5” x 2.5” (6 x 6 cm) sheets.
Once they are done cooking, remove manju from the steamer and let cool on a wire rack or bamboo sieve (so the air/heat won’t trap on the bottom of manju). While they are still warm, wrap each manju with plastic wrap individually. This will help to retain the moisture. Enjoy!
Cake Flour: If you don’t have cake flour, you can substitute with all-purpose flour and corn starch. Here’s how.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.