Potato bean paste buns made with pancake mix


Potato bean paste buns made with pancake mix

    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!

Pointers from Rie

  • Choose potatoes such as Danshaku or Kitaakari, which turn flaky and fluffy when warmed.
  • If the dough sticks when you roll it up, apply a little oil on your hands.
  • If it is difficult to wrap, place the stretched dough over the filling, hold it as if wrapping it from above, and roll it in the palm of your other hand, which will make it easier to stretch the dough all the way to the bottom.
  • You can also add cocoa, matcha, aojiru green juice, or fruit powder to the batter. Add 4g of powder to 100g of pancake mix; mix well, then add water.

Ingredients (for 4 people)

Potatoes 300g (about 3 pieces)
4 1/2 tablespoons
1/4 teaspoon
Fresh cream 3 tablespoons
Pancake mix 300g
3 tablespoons
3-6 tablespoons


Nutritional value (per serving)

Energy 146kcal
Protein 2.5g
Fat 3.2g
Carbohydrates 28.0g
Salt equivalent 0.5g


  • 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.

MOA natural food products used

Tea sugar / Umikko Salt/ Pancake mix / Matcha green tea powder
Green Market Online Shop