Maui Style Manju Food
MAUI-STYLE MANJU
Similar to our traditional azuki bean filled manju, the variety that the island of Maui has become famous for has a much richer crust. A great snack treat!
Provided by Deirdre K Todd
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a mixing bowl; cut butter into flour using a pastry blender or two forks.
- Lightly mix in water with a fork; until well combined.
- Reserve.
- In a mixing bowl; combine tsubushian with oil.
- Reserve.
- On work surface; for dough into 1-inch balls; flatten into a circle.
- Fill with teaspoonful of tsubushian mixture.
- Fold dough edges around filling and pinch to seal.
- Place seam side down onto prepared pan.
- Lightly brush tops with milk.
- Bake 35-40 minutes until lightly browned.
MANJU (JAPANESE SWEET BEAN PASTE COOKIES)
These baked manju are filled with koshi an, a smooth paste made of red (azuki) beans and sugar. This recipe uses canned koshi an from the Asian grocery, which saves hours of work.
Provided by KJLOWE
Categories World Cuisine Recipes Asian Japanese
Time 1h
Yield 50
Number Of Ingredients 8
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.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 23.4 g, Cholesterol 25 mg, Fat 4.3 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 2.5 g, Sodium 113.8 mg, Sugar 8.2 g
BAKED MANJU
I have a friend in Hawaii who sends me recipes to make for my kids. Sometimes they work...sometimes they are an "acquired" taste. This one was a winner! I think she got this recipe from the Chamber of Commerce. The recipe does double (and actually the doubled recipe would use a full can of the an). If you're expecting a traditional Japanese dessert, look elsewhere. This isn't the same kind of manju with the glutinous rice (mochi) on the outside...actually it's closer to kuri manju without the chestnut and with a completely different filing.
Provided by Akikobay
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 179.2, Fat 10.7, SaturatedFat 6.6, Cholesterol 38.9, Sodium 76.9, Carbohydrate 18.8, Fiber 0.5, Sugar 5.6, Protein 2.2
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