Japanese Fried Red Bean Pastries

These Japanese fried red bean pastries remind me of cozy afternoons at my grandmother’s house when she would fry up treats just like these Age-Manju for our family gatherings. Crisp on the outside with a warm and sweet filling inside these pastries deliver comforting flavors that balance nostalgia and delight in every bite.

First time I made these my kitchen was filled with the fragrance of warm dough and sweet bean paste and now any excuse is a good one to whip them up again

Ingredients

• All purpose flour: This gives the dough its structure and chew choose unbleached for a heartier texture
• Sugar: For just enough sweetness in the dough and also helps browning Use superfine if available
• Baking powder: Lightens the dough for a gentle crisp
• Warm water: Helps everything blend together smoothly Aim for comfortably warm not hot to avoid damaging the dough texture
• Vegetable oil: Adds tenderness and encourages a beautiful fried crust Choose neutral oils like canola or sunflower
• Salt: A pinch rounds out all the flavors
• Anko sweet red bean paste: The star of the show Pick smooth or chunky style to suit your taste Ensure freshness by buying from a reputable shop or making your own
• Optional mochi or chestnut cubes: For a modern twist and fun surprise in the center
• Vegetable oil for frying: Clean oil keeps flavors light and crisp Opt for high smoke point options
• Lettuce leaves: These keep the fried pastries crisp on the plate and add a subtle earthy aroma

Step-by-Step Instructions

Make the Dough:

Bring together flour baking powder sugar and salt in a large bowl using a spoon or your hands until evenly combined Frequently scrapes help blend everything

Add Wet Ingredients Gradually:

Slowly pour in warm water and oil while stirring with a fork or chopsticks This encourages a smooth soft dough Prevents overmixing

Knead the Dough:

Move the dough to a lightly floured surface Work it gently with your hands for 5 to 7 minutes until soft and no longer sticky This step gives the dough elasticity for perfect shaping

Rest the Dough:

Cover the dough with a damp towel or plastic wrap Leave at room temperature for 30 minutes so the gluten relaxes and moisture spreads evenly

Prepare the Filling:

Divide anko into small mounds using a tablespoon Shaping the paste into even balls helps each pastry bake evenly If the paste is too sticky chill briefly to firm up

Shape the Pastries:

On a lightly floured board roll the rested dough into a log Slice into 6 to 8 equal pieces Flatten each to a rough square about 3 to 4 inches wide A rolling pin or fingers both work

Fill and Seal:

Place a ball of red bean paste in the center of each square Tuck in any optional mochi or chestnut Fold the edges snugly around the filling Pinch seams tightly so no filling escapes during frying Gently press the sealed side to form an even thick pillow

Fry the Pastries:

Pour enough oil into a deep pan to fully submerge pastries Heat to 350 degrees Fahrenheit Check with a thermometer for accuracy Fry pastries carefully in batches turning for even browning Each should cook about 2 to 3 minutes per side until deep golden and crisp

Drain and Present:

Lift fried pastries onto paper towels to blot excess oil Arrange warm pastries over fresh lettuce leaves on a black dish for contrast Serve with hot tea to enhance the simple sweetness and aroma

Save

I especially love adding mochi cubes to the filling because it creates a chewy sweet surprise with every bite A few years ago we served these at a family festival and everyone from toddlers to grandparents kept reaching for one more

Storage Tips

Store extras in an airtight container after cooling fully A paper towel placed inside helps any extra oil absorb and keeps crust crisp To enjoy again reheat on a wire rack in a low oven just until warmed This brings back the fresh fried texture

Ingredient Substitutions

You can use whole wheat flour for part of the dough for a deeper flavor If you cannot find red bean paste try sweet potato paste chestnut puree or even a mix of dried fruits blended smooth Sesame paste also works for a savory twist

Serving Suggestions

These pastries pair beautifully with green tea or barley tea for a calming moment Try serving with pickled daikon or lightly salted cucumber slices for contrast They are wonderful alongside creamy vanilla ice cream or fresh fruit for dessert

Cultural Context

Age-Manju is a favorite festival treat in Japan and often makes appearances at temple fairs The contrast between crispy shell and sweet interior has roots in centuries old tea house snacks I always think of them as a gentle bridge between generations since even young children can help assemble

Recipe FAQs

→ What makes the filling for these pastries?

The filling consists mainly of sweet red bean paste (anko), either smooth or chunky. For extra texture, you can add small cubes of mochi or chestnut.

→ How do you shape the dough for frying?

After kneading and resting, divide the dough, flatten each piece into a square, add the filling, and seal the edges to form pockets.

→ What is the best frying temperature?

Heat the oil to 350°F (175°C) for optimal crispness and golden color without burning the dough.

→ How are these pastries typically served?

Arrange the fried pastries over green lettuce leaves on a black plate for a traditional presentation. They go well with tea.

→ Can I use other fillings besides red bean paste?

Yes, experimenting with mochi cubes or small pieces of chestnut can add delicious variety to the filling.