Manju two- Sequel suicide or practice makes perfect?

Today I made Nikumanju again. I made a bigger batch (still took me hours) and used varied ingredients.



4 cups doves gluten free s/r flour

1.5 cups warm milk

1/2 cup sugar


1 chopped onion

2 grated carrots

1 bag quorn mince

3 tbs soy sauce

1 tsp cyder vinegar

1 tbs cinnamon

2 tsp ginger

1 tsp allspice

1 tsp garlic powder

salt and pepper

The meat substitute causes a sense of under achievement and doesn’t quite hit the spot as much as my first attempt did. The carrot gave a nice colour but it would have been better with more so it was vibrant, maybe red and green peppers would be nice too. I know the idea of making a vegetarian meat bun is strange but these delicious things should be available to everyone. I am not the first nor the last to think and try this. However, quorn just isn’t right for this mission, maybe mixed vegetables and some curry powder would be nice. Next time….


Also, the use of gluten free powder makes the dough a little powdery. I was advised to use an egg to bind it but I didn’t listen and just stuck to flour and milk. It just didn’t seem right.

These are the only criticisms though, yes the manju were not as magical and moreish to me for I have to comparison of their meaty ancestors, but they did taste nice. It was a comforting stodgy snack / side dish again and am proud of my own made recipe.


I recommend to all to have a go and make them. Not everyone is as tortoise as me when it comes to kneading dough! It probably only take you half an hour including the 15 minutes steaming time!

For the original recipe and my first nikumanju review please go here.


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