A Hiroshima souvenir sweet: a maple-leaf-shaped cake of castella-like batter filled with anko sweet red bean paste, baked in a molded iron press. Created in 1906 on Miyajima Island; the maple leaf shape echoes the island's famous autumn maples.
Momiji manju is a Hiroshima specialty, first made in 1906 on Miyajima Island — the site of Itsukushima Shrine, famous for its maple trees. Wikipedia documents the creation by a confectioner who was inspired by the maple leaves (momiji) of the island to create a maple-leaf-shaped cake filled with anko. The original filling was red bean paste; modern versions include custard, chocolate, matcha, and cheese. Momiji manju became the standard souvenir of Hiroshima and is sold throughout the prefecture.
A momiji manju is a small, golden, maple-leaf-shaped cake, its surface slightly crisp from the iron mold, its interior a soft, sponge-like crumb around a dense core of sweet anko. The contrast of the cake layer and the bean paste is the same as dorayaki, but the maple-leaf shape and the castella-like texture give it its own character. Eaten warm, often freshly baked at tourist stalls on Miyajima.
Momiji manju rests on the molded iron press and the castella-style batter. The batter — flour, eggs, sugar, and honey — is poured into one side of a hinged maple-leaf-shaped mold; a dollop of anko is placed on top; the mold is closed and baked on both sides simultaneously (the same principle as a waffle iron or taiyaki mold). The closed mold ensures even heat transfer and Maillard browning on both faces, while sealing the filling inside. The castella-derived batter — leavened by egg foam rather than chemical leaveners — gives a soft, springy, honeycomb crumb.
Variations
Modern fillings: custard, chocolate, matcha, cream cheese, and seasonal fruit; the maple-leaf shape and castella batter are the constants.
On the Palate
Where Momiji Manju sits in the Japanese flavor cloud
Ingredients
Serves 8How it's made
6 steps · 25 min
- 15 min
Whisk eggs with sugar and honey; fold in flour to a smooth batter.
- 23 min
Place a dollop of anko on one side of a maple-leaf mold.
- 32 min
Pour batter over the filling.
- 48 min
Close the mold; bake on a stovetop over low heat for 3-4 minutes per side.
Watch outBake three to four minutes per side over low heat until golden — too hot and the outside browns before the honeyed batter cooks through.
- 51 min
Open; check for golden color.
- 62 min
Cool slightly; eat warm.
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