Manjū influenced by mantou
History
Manju is a traditional Japanese flour-based pastry (instead of rice-based like mochi). It originated in China under the name  mantou in Chinese, but became known as manjū when it came to Japan. In 1341, a Japanese envoy who came back from China brought back mantou with him and started to sell it as nara-manjū. This was said to be the origin of Japanese manjū. Since then, it has been eaten for nearly 700 years by Japanese people. Now it can be found in many Japanese sweet shops. Its low price is a reason that it is popular.See also
Daifuku
List of Japanese desserts and sweets
Mamador
Mantou (饅頭, Chinese plain steamed bun), etymologically the origin of the word, although in modern Chinese the term for filled buns is baozi
Manti (Turkic) and mandu (Korean), filled dumplings with the names being cognate with mantou and manjū
Momiji Manju
Nikuman
Tangyuan
Kozhukkatta is a steamed dumpling made from rice flour, with a filling of grated coconut, jaggery, or chakkavaratti in South India.