Mizu Manju

Today, I introduce you to two summertime wagashi (aka Japanese dessert) to enjoy! Both use Japanese potato starch (karakuriko): mizu manju and warabi mochi.

Cold, sweet, soft like mochi & super refreshing, mizu manju and warabi mochi are popular summertime wagashi. Both are delicious midday treats on scorching hot afternoons with iced green tea. And with gold flecks, it’s almost too pretty to eat – which fits into the aesthetic of Japanese food. Don’t confuse warabi with wasabi, though – what a scary thought, lol!

Traditionally, warabi mochi is made using bracken (fern) flour. These days, it’s commonplace to make it using katakuriko starch instead, so it was a perfect bonus recipe for today.

Simple to make, pretty to look at, and tasty – sounds like a pair of perfect desserts to me. I hope you try your hand at making these at home!

For other Japanese desserts (wagashi), try my Kohakuto (edible gems), Karumeyaki (puffed caramels), or the super-popular Dalgona Coffee 🙂

Ingredients

Mizu Manju (Sweet Water Dumplings)

Filling

• 3 – 5 tablespoons prepared red bean paste
• Parchment paper

Shell

• 2 Tblsp katakuriko potato starch
• 1 Tblsp granulated sugar or sugar substitute
• 200ml water

Katakuriko Warabi Mochi (Potato Starch Mochi)

• 2 Tblsp katakuriko potato starch
• 1 Tblsp granulated sugar or sugar subsitute
• 200ml water

Directions

Mizu Manju 

Filling 

In a microwaveable bowl, add 3 – 5 tablespoons of prepared red bean paste. 

Microwave for 30 seconds, remove and mix. Repeat, and mix again. Allow to cool. 

Form small balls of red bean paste and leave on parchment paper while you make the mizu manju shells. This recipe should make 5 – 6 mizu manju. 

Shells 

In a frying pan, add 2 Tblsp katakuriko (Japanese potato starch), 1 Tblsp granulated sugar, and 200ml of water. Turn heat on, medium-low, and stir until liquid becomes a translucent jelly. 

Assembly

Using a mini muffin pan, spoon the warm jelly into each muffin space. Having a bowl of water to dip the spoons into, before scooping out the jelly, will be super helpful. 

Add the ball of red bean paste you had set aside. 

Add another spoonful of the warm jelly on top – make sure the edges are set with the bottom layer of jelly. 

Refrigerate for a minimum of 1 hr, to a maximum of 3hrs (where I find it starts getting tough). Do not freeze. 

To serve, remove from muffin pan and transfer to a plate, sprinkle some edible gold dust if desired, and enjoy. 

Katakuriko Warabi Mochi 

You can use residual shell jelly from making mizu manju to make a single serving. To make a new or separate batch, simply repeat the recipe for the mizu manju shell above. 

Place spoonfuls of warm katakuriko jelly into single-serving heat-resistant plasticware.  

Refrigerate for a minimum of 1hr, to a maximum of 3hrs (where I find it starts getting tough). Do not freeze. 

Serve with Japanese kuromitsu black sugar syrup and kinako (soybean powder), alone or mixed with sugar or a sugar substitute. You can also use peanut butter powder, maple syrup, or cinnamon sugar for alternative (Western) topping options.