Pancake mix and potatoes? This unexpected combination makes it easy to make freshly steamed manju buns.

Even though the filling is the same, changing the batter creates a wide variety of appearances and flavors. It is fluffy when hot and moist when cooled, so enjoy the change in texture!

Cooking

• To make potato paste, wash the potatoes and, while still wet, wrap each one in kitchen paper and then in plastic wrap. Microwave at 600W for 3 minutes, then flip and heat for another 3 to 4 minutes, or until a bamboo skewer can be pierced easily.
• Peel 1 and mash it with a masher or fork until it becomes a paste. Add (a) and mix. When cooled, add the cream and mix. Place in the refrigerator for 20 minutes, then divide into 12 equal portions and roll into balls.
• To make the batter, put the pancake mix and b) in a bowl and mix. While mixing, add water little by little, watching the mixture until it thickens. Mix with your hands, then divide into 12 equal parts and roll into balls.
• Roll out 3 thinly and evenly with the palm of your hand; then place 2 in the center. Gently squeeze the dough and lift it up little by little to enclose the filling. Gather the edges of the dough together with your fingertips and seal tightly.
• Place a large piece of baking paper in a frying pan and arrange the buns, seam side down. Pour about 100ml of water (not included in the recipe) under the baking paper, cover and heat over high heat. Once it boils, reduce heat to medium and steam for 7 to 8 minutes.
• Once steamed, remove from the oven, fan with a hand fan to give it a glossy finish, and then place on a plate.