We’ve been having the perfect weather for the Bank Holiday. When Easter approaches I always want to make Hot Cross Buns and dream to have it with a huge dollop of clotted cream and raspberry jam. However, last year I wanted to make something similar but also quite different from the usual buns. As a Japanese sweet maker I thought I should try making something similar as a Japanese sweet so I made Hot Steamed Cross Manju. It was a steamed buns with Azuki bean paste filling inside.
For this Easter I wanted to go for a more Japanese sweet and made this one. It still may look quite like a hot cross bun, however, it is a totally Japanese sweet this time. It might be difficult to see its scale but the size of each sweet is very small and it’s about 4cm diameter.
Happy Easter, Everyone! There are many Easter related food and sweets but there is one thing I make every year, which is Hot Cross Buns. I like its spicy taste and the smell filling in the kitchen while you are baking. It is just heaven! I am trying to stop using animal products these days but I love Cream or Clotted Cream on that spicy buns.
This year, however, I decided to make something similar in shape but completely different. The sweet I made was not baked→steamed, not buns→Manju. Got it? I made a Japanese steamed sweet ‘Manju’ with a cross on top.
Steamed Cross Manju
Steamed Manju is good as it is, whether it is hot as just steamed or cold with a bowl of tea or coffee. However, because I made these Manju look like Cross Buns this time I also set it out like the teatime version on Easter.
During the Easter Holiday I make Hot Cross Buns almost every year. I like the spices and dried fruits inside the buns and of course plenty of clotted cream on the halved and slightly toasted buns too. However, this year I wanted to make something a little different. Something a little more Japanese … so, I decided to add a Japanese ingredient into buns.
Western people might think that Japanese are eating rice all the time but actually we love bread. In Japan we have all sorts of bread from savoury to sweet. One of the Japanese favourite sweet bread is Anpan which is a bun filled with ‘An‘ (Sweet Azuki Bean Paste) in the centre. I decided making this Japanese nation’s favourite buns for this Easter by mixing with one of the most famous Japanese flavour ‘Matcha’ Green tea.
Matcha Hot Cross Anpan
As this was for the Easter I made a cross on top and call it Matcha Hot Cross Anpan!! It went fairly well, apart from … it’s overbaked. The batteries for my timer ran out so I did not time the baking. I distructed using the computer and forgot about the baking. It turned out that the top became too dark and hard to see the cross. It also dried up a little and the Sweet Bean Paste is not as moist as it should be.
I know the Easter has gone, but never mind.
I like making bread. My love in bread making started from making Hot Cross Buns several years ago. Since then I always make some Hot Cross Buns during Easter time. Although I said that I did not have enough time to make any special sweet for the Easter in my previous post I managed to make Hot Cross Buns. Without Hot Cross Buns Spring never comes to my kitchen.
In normal Hot Cross Buns I like to add several spices and orange zest. I love the smell when you toast it. However, this time I did it differently. I made “Matcha Hot Cross Buns”.
Matcha Hot Cross Buns