An indispensable dish for celebrations
This is a dish of manju and sekihan steamed together. The name, Igamanju, came from the way the rice of sekihan stuck around manju resembled a chestnut bur.
- mochigome (glutinous rice)3kg
[ dough ]
- baking powder35g
- Boil sasage, drain in a strainer (keep the water). Soak mochigome in the water over night. Strain the rice, and steam sasage and rice together.
- Make an into balls, 30g each.
- Shift flour and baking power, dissolve sugar in water, mix the dry ingredients and sugar mixture together to make dough.
- Cut dough into small pieces, 30g each. Roll out each dough, wrap an an ball and roll into a ball. Repeat for the rest of an and dough.
- Spread the rice over in a steam cooker, place manju balls on the rice then cover manju with the rice. Steam at high heat for about 15 minutes.
- Take off heat, remove extra rice from manju, and reshape nicely.
Information provided by : ふるさとの味伝承士埼玉ふるさとの伝承料理集