Baked Manju Food

SHIRO-AN [SHE-RO-AHN]: WHITE BEAN PASTE

Steps:

• Soak lima beans in water overnight, or at least 6 hours.
• Remove tough outer skin. Although it is a tedious process, it ensures a smooth bean paste.
• Change water before cooking. Don't start off cooking the beans using too much water (beans retain water easily).
• Cook beans over low heat for at least 1 hour until beans are soft and easily mashable. Make sure to use enough water so the beans do not scorch. Stir often to prevent burning. #SpoonTip: If you have a slow-cooker, you can use that instead.
• Drain water and put beans in a food processor, or mash, to eliminate lumps and pieces until you achieve a smooth paste. The paste should retain some water.
• Add a dash of salt and the 2 ½ cups of sugar. Mix thoroughly. Paste will become more watery.
• Simmer over low heat for about 1 hour (cooking times may vary), stirring constantly, until the paste becomes dry enough to reach a thick consistency. The paste should be dry enough to be manipulated with hands to form a ball shape (aim for a moist cookie dough consistency).
• Alternatively, you can put the bean paste in the microwave at 4 minute intervals until the consistency is reached.
• Let it cool. The shiro-an will continue to dry a bit more after cooling.
• The recipe can be doubled if desired. Shiro-an can last up to 6 months in the freezer. Thaw overnight in the fridge before use.

MANJU (JAPANESE SWEET BEAN PASTE COOKIES)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
• Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
• Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
• Bake in the preheated oven until tops are lightly browned, about 15 minutes.

BAKED MANJU

Steps:

• Preheat oven to 350°F Line baking sheet with buttered parchment.
• In large bowl of electric mixer, cream butter and sugar; add flour and mix well.
• Form dough into 2-inch balls.
• Flatten each ball slightly and place 1 tablespoon of an in the center.
• Fold dough over an and pinch the ends together.
• Place filled dough balls on baking sheets, seam side down (smooth side up).
• Brush tops with egg.
• Bake for 40 minutes or until lightly browned on top.

SWEET POTATO MANJU

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and allow sweet potatoes to cool. Peel sweet potatoes, transfer to a bowl, and mash.
• Heat a skillet over low heat; cook and stir almonds in the hot skillet until lightly toasted and fragrant, about 1 minute.
• Beat 1 egg in a small bowl.
• Mix beaten egg, almonds, milk, and honey into mashed sweet potatoes. Divide sweet potato mixture into 15 equal parts. Shape each manju into a sweet potato-shape; arrange on a baking sheet.
• Beat remaining 1 egg and water together in a bowl. Brush egg mixture over each manju; top with peanuts.
• Bake in the preheated oven until manju are golden brown, about 25 minutes.