Three Types of Water Manju

These squishy Japanese sweets come in three flavors!


  • Water manju dough:
  • 2 ounces kuzu starch
  • 1/4 cup sugar
  • 1 cup water
  • Filling:
  • 2 ounces white bean paste
  • 1 ounces chunky red bean paste
  • 1/3 teaspoon matcha powder
  • 1/2 teaspoon pumpkin powder
  • 2 tablespoons cream cheese
  • 1 tablespoon sugar


  1. Divide white bean paste into two portions. Mix one of the portions with matcha, and the other with pumpkin powder. Divide red bean paste into two portions.
  2. In a small bowl, combine cream cheese and sugar.
  3. Divide the matcha white bean paste in half and fill each half with a dollop of cream cheese. Wrap each into a ball and freeze.
  4. Repeat with pumpkin white bean paste and red bean paste, forming 6 balls in total.
  5. In a saucepan over medium-low heat, add the kuzu starch, sugar and water. Mix with a whisk and stir constantly using a rubber spatula.
  6. When the dough becomes transparent, simmer for 2 more minutes on low heat.
  7. Add one-third of the starch mixture to a mold. Place the filled balls on top of the dough. Add another layer of starch mixture on top. Chill in the fridge until firm.