Steps

1. Cut 200g Sweet Potato into bite-sized pieces, about 1cm cubes.
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2. Soak the cut sweet potatoes in water for about 10 minutes to remove bitterness.
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3. Drain the sweet potatoes thoroughly in a colander.
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4. Place the drained sweet potatoes in a bowl.
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5. Add 40g Sugar and mix well until the sugar is evenly distributed.
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6. Let it sit for about 20 minutes, allowing moisture to release from the sweet potatoes.
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7. Once moisture has released, add 60g Cake Flour and mix until no dry flour remains. If the mixture is still dry or crumbly, add water as needed for adjustment. The cake flour will act as a binder, helping the sweet potato pieces stick together.
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8. Scoop the dough with a spoon and place it into individual parchment cups. These can be substituted with cut parchment paper or aluminum foil cups (approx. 10cm square).
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9. Arrange the dough-filled cups on a plate.
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10. Place a small dish in a deep frying pan and add water.
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11. Place the plate with the dough cups on top of the small dish.
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12. Heat over high heat and bring to a boil.
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13. Cover with a lid and steam over medium-low heat for 15 minutes. If the water level gets low during steaming, add water to the sides of the pan.
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14. Carefully remove the frying pan from the heat, being cautious of burns, and take out the Oni Manju.
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15. Once cooled slightly, remove the parchment paper and enjoy your Oni Manju.
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