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Moshi Manju offers freshly baked Korean cakes; these are little cakes with delicious filling inside. They offer only two flavors: dulce de leche and mocha. Overall, they are good little treats, nice for dessert or a snack.
For chestnut shaped manju, dip the top into water, and then dip the top into seeds. Brush the egg yolk over the manju. For chestnut shaped manju, brush egg yolk below the part where sesame seeds are on so that the color will change into brown when it’s baked.
Traditional manju filling consists of a sweet red bean filling, known as anko (also referred to as tsubuan) for red bean paste with a coarse texture, or koshian, for red bean paste with a smooth texture. However, manju fillings are not limited to sweet red bean paste…
It differs from the otherwise popular mochi, or rice cake, which at times also is filled with a sweet red bean filling, in that the manju is made of wheat, rice, or another type of flour and has a cake-like consistency versus the chewy and stickier mochi rice cake which is made of glutinous flours .
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