Have you heard of GINZA TAMAYA’s Strawberry Tamago Manju Eggs? This easy copycat recipe recreates that soft, fudgy, melt-in-your-mouth Japanese confection at home. With a subtle strawberry flavor and the signature egg shape, these little treats are as adorable as they are delicious—great for gifting, snacking, or a special holiday like Easter.
There are many variations of this popular treat, but the strawberry (ichigo) version is a personal favorite. These manju are soft and fudgy inside, shaped like small eggs, and finished with a smooth layer of strawberry-flavored chocolate. This homemade version keeps the same tender, melt-in-your-mouth texture from a basic Japanese manju dough, while the thin chocolate coating adds a pleasant contrast. They’re fun to make and even more fun to share.
Why I Love This Recipe
- Simple to make and enjoyable to eat
- Customizable — try matcha, chocolate, or other fillings
- Soft, fudgy texture that melts in your mouth
- Perfect for gifting and seasonal treats thanks to the egg shape and chocolate coating
Ingredients Used to Make Strawberry Tamago Manju Eggs
Some ingredient references were provided originally for convenience; most items can also be found in local grocery stores.
- Sweetened condensed milk — the base that creates a rich, fudgy dough. Regular condensed milk works well; use reduced-sugar versions if you prefer less sweetness.
- Egg yolk — adds richness and helps bind the dough.
- Baking soda — gives a slight lift so the manju have a soft, rounded shape.
- Cake flour — a lower-protein flour that keeps the dough delicate and tender.
- Cornstarch — lightens the dough for a soft, slightly chewy texture; it prevents the dough from becoming too cakey.
- For the filling: sweetened white bean paste (shiro-an) makes a fudgy, traditional filling. Mix in freeze-dried strawberry powder to get the pink color and strawberry flavor.
- Freeze-dried strawberries — ground to a powder for coloring and flavoring the filling and coating.
For the Strawberry Chocolate Coating
- White chocolate chips — or chopped white chocolate. For a lower-sugar option, choose a reduced-sugar or stevia-sweetened brand. For a dairy-free choice, use vegan white chocolate.
- Freeze-dried strawberry powder — used to tint and flavor the melted chocolate.
- Coconut oil (optional) — thins the chocolate for a thinner, smoother shell.
More Asian-Inspired Recipes
Step by Step Guide
How to Make Strawberry Tamago Manju Eggs
STEP 1
Process freeze-dried strawberries in a mini blender until they become a fine powder.
STEP 2
In a small bowl, mix sweetened white bean paste with the strawberry powder until evenly colored and flavored.
STEP 3
Portion the filling into 1–2 tablespoon balls using a cookie scoop or by hand. Freeze the portions for at least 3–4 hours or overnight. Freezing is optional but makes shaping and wrapping much easier.
STEP 4
Prepare a double boiler by placing a metal or glass bowl over a pot or bowl of hot water.
STEP 5
Add sweetened condensed milk and the egg yolk to the top bowl and stir gently until the mixture is warm and combined.
STEP 6
Sift in baking soda, cornstarch, and cake flour, then stir until a soft, slightly gooey dough forms.
STEP 7
Cover the dough tightly and refrigerate for about 1 hour, or until it becomes cold and firm enough to handle. The dough will be sticky before chilling.
STEP 8
Turn the chilled dough out onto a tray lightly dusted with cornstarch. Divide into 12–16 equal pieces depending on the size you want, and lightly coat each piece in cornstarch to prevent sticking.
STEP 9
With cornstarch-dusted hands, flatten each piece into a thin disk—thinner dough yields a more delicate finish.
STEP 10
Place a pre-portioned filling ball in the center of each disk.
STEP 11
Wrap the dough around the filling, roll into a ball, and gently press the sides to form an egg shape. If small cracks appear, patch them with tiny pieces of dough—the surface will smooth during baking.
STEP 12
Preheat the oven to 340°F (170°C). Arrange the filled manju on a parchment-lined sheet and bake for 12–13 minutes, or until lightly golden.
STEP 13
To prepare the coating, melt white chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between bursts until smooth. Stir in freeze-dried strawberry powder and a little coconut oil if desired.
STEP 14
Gently dip and roll each cooled manju egg in the tinted chocolate, shake off excess chocolate, and set them on parchment until the coating sets.
STEP 15
For the best texture, store the coated manju in an airtight container and refrigerate overnight before serving. This resting period softens the exterior and yields a smooth, velvety bite.
Recipe Variations and Optional Add-Ins
These manju welcome many filling options. Try any of the ideas below or mix flavors to create your favorite combination.
- Matcha paste: white bean paste blended with matcha powder for a bright green, earthy filling.
- Shiro-an (sweet white bean paste): classic and smooth, works beautifully with fruit powders or extracts.
- Sweetened red bean paste (koshian): a traditional option with a velvety texture.
- Mung bean paste: naturally yellow and mildly sweet, a lighter alternative to other bean pastes.
These fillings also work for mooncakes and other filled pastries.
How to Store Strawberry Tamago Manju Eggs
- At room temperature: keep covered for up to 24 hours.
- Refrigerator: store in an airtight container for up to 4 days.
- Freezer: freeze in a sealed container for up to 4 months. Thaw in the fridge before serving.
Final Tips
- Let the manju rest overnight in the fridge for the best texture—this softens the baked exterior and creates a smooth interior.
- Freeze the filling before assembling to make wrapping and shaping easier.
- After coating, trim any excess chocolate on the bottoms for a cleaner presentation.
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Strawberry Tamago Manju Eggs – How to Make Your Own at Home!
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Equipment
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cookie scoop (optional)
Ingredients
Manju Dough
- 93 g sweetened condensed milk about 1/3 cup minus 1 tsp
- 16 g egg yolk about 1 large yolk
- 2 g baking soda about 1/3 tsp
- 20 g cornstarch about 1/2 cup + 1 Tbsp
- 75 g cake flour about 1/2 cup + 2 Tbsp
Filling
- 300 g sweet white bean paste or filling of choice
- 5 g freeze-dried strawberries about 1 Tbsp powder
Coating
- 1/2 cup white chocolate chips use preferred brand
- 1.5 g freeze-dried strawberry powder about 1 tsp
- 1 tsp coconut oil optional, thins chocolate
Instructions
Pre-portion and Freeze the Filling (Optional):
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Process freeze-dried strawberries into powder and mix into the white bean paste.
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Portion the filling into 1–2 Tbsp balls and freeze for 3–4 hours or overnight for easier handling.
Prepare the Dough:
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Set up a double boiler and warm the condensed milk with the egg yolk until just warm.
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Sift in baking soda, cornstarch, and cake flour, then stir until a soft, slightly sticky dough forms.
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Cover and chill the dough about 1 hour until firm enough to handle.
Shape and Fill:
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Turn chilled dough onto a cornstarch-dusted surface, divide into 12–16 pieces, and dust each with cornstarch.
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Flatten each piece into a thin disk, place filling in the center, and wrap to form an egg shape.
Bake the Manju:
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Preheat oven to 340°F (170°C). Place manju on a parchment-lined sheet and bake 12–13 minutes until lightly golden.
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Cool completely at room temperature before coating.
Coat the Manju Eggs
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Melt white chocolate chips in short bursts, stirring until smooth. Add strawberry powder and coconut oil if using.
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Dip each cooled manju into the melted chocolate, remove excess, and set on parchment to harden.
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For best texture, refrigerate overnight in an airtight container before serving.
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Notes
These manju are best after resting in the fridge overnight so the exterior softens and the interior becomes velvety. You can coat them in chocolate before or after this refrigeration step.
Freezing the filling before assembly makes shaping easier and reduces stickiness while wrapping.