Steamed Manju Hawaiian Sweet Bean Cakes Japanese cooking recipe

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1 (18 ounce) can tsubushi-an (red azuki bean paste)
3 1/2 cups flour or rice flour
4 teaspoons baking powder
1 1/4 cups sugar
3 egg whites (unbeaten)
1/2 cup Wesson Oil
1/2 cup milk

1Form bean paste into 25 balls each about the size of a walnut.
2Sift together flour, baking powder, and sugar.
3Add egg whites and oil to dry ingredients and mix well.
4Add milk while stirring (dough should be soft but not runny and not too sticky) (coloring may be added as well, if desired).
5Divide dough into 25 equal portions and flatten each to a 3-inch diameter.
6Cover each bean paste ball with a portion of dough.
7Place them on pieces of Ti leaf or 2×2-inch square pieces of waxed paper.
8Steam for 15 minutes.

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