manju.jpg
manju.jpg
Manju
A traditional Japanese treat, this sweet crispy dessert has become a local Hawaii favorite!
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Recipe - Foodland Farms Ala Moana
manju.jpg
Manju
0
Servings16
00
Ingredients
All-Purpose Flour, 2 3/4 Cups
Sugar, 2 Tablespoons
Salt, 1/2 Teaspoon
Unsalted Butter, 12 Ounces (3 Sticks)
Egg Yolks, 4 Yolks
Whole Milk, 5 Tablespoons
Koshian for filling
Tsubushian for filling
Okinawan Sweet Potato for filling
Directions

Ingredients

  • 2 3/4 cups all purpose flour
  • 2 tablespoons sugar, granulated
  • 1/2 teaspoon salt
  • 12 ounces unsalted butter (3 sticks); cold
  • 4 egg yolks
  • 5 tablespoons whole milk

Egg Wash

  • 1 egg
  • 2 tablespoons water
  • 1 pinch salt

Filling Suggestions

  • Koshian (fine azuki beans)
  • Tsubushian (coarse azuki beans)
  • Cooked okinawan sweet potato
  • Coconut filling
  • Custard
  • Apple pie filling

 

Dough Directions

  1. Cust up unsalted butter; keep very cold.
  2. Combine all dry ingredients in a large bowl.
  3. Cut butter into dry ingredients until it resembles coarse sand.
  4. Combine egg yolk and whole milk in a separate container.
  5. Add wet ingredients into butter-flour mixture.
  6. Mix until combined. Knead a few times bring together.
  7. Wrap in plastic wrap and refrigerate at least an hour; overnight is best.
  8. Divide into 16 portions.

Assembly

  1. Flatten each portion of dough into a circle by hand; thinner on the edges.
  2. Place 1 Tablespoon of filling into middle of the dough. Bring edges and crimp together. Round nicely.
  3. Arrange on a tray lined with parchment paper. Glaze each manju with egg wash.
  4. Bake and 350F for 18-25 minutes, or until golden brown.
  5. Cool completely before serving.
0 minutes
Prep Time
0 minutes
Cook Time
16
Servings

Shop Ingredients

Makes 16 servings
All-Purpose Flour, 2 3/4 Cups
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Gold Medal All-Purpose Flour, 5 Pound
Price with Maika`i card
$3.50 was $4.79$0.70/lb
Sugar, 2 Tablespoons
Not Available
Salt, 1/2 Teaspoon
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Morton Salt, 26 Ounce
$3.49$0.13/oz
Unsalted Butter, 12 Ounces (3 Sticks)
an image
Challenge Butter, Unsalted, 16 Ounce
Price with Maika`i card
$5.99 was $7.39$0.37/oz
Egg Yolks, 4 Yolks
an image
Shaka Moa Cage-Free Eggs, Local, Large, 12 Each
Price with Maika`i card
$7.99 was $8.49$0.67 each
Whole Milk, 5 Tablespoons
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Darigold Whole Milk, Homogenized, 64 Ounce
Price with Maika`i card
$4.99 was $5.99$0.08/oz
Koshian for filling
Not Available
Tsubushian for filling
Not Available
Okinawan Sweet Potato for filling
an image
Sweet Potato, 0.33 Pound
Price with Maika`i card
$0.92 avg/ea was $0.95 avg/ea$2.79/lb

Directions

Ingredients

  • 2 3/4 cups all purpose flour
  • 2 tablespoons sugar, granulated
  • 1/2 teaspoon salt
  • 12 ounces unsalted butter (3 sticks); cold
  • 4 egg yolks
  • 5 tablespoons whole milk

Egg Wash

  • 1 egg
  • 2 tablespoons water
  • 1 pinch salt

Filling Suggestions

  • Koshian (fine azuki beans)
  • Tsubushian (coarse azuki beans)
  • Cooked okinawan sweet potato
  • Coconut filling
  • Custard
  • Apple pie filling

 

Dough Directions

  1. Cust up unsalted butter; keep very cold.
  2. Combine all dry ingredients in a large bowl.
  3. Cut butter into dry ingredients until it resembles coarse sand.
  4. Combine egg yolk and whole milk in a separate container.
  5. Add wet ingredients into butter-flour mixture.
  6. Mix until combined. Knead a few times bring together.
  7. Wrap in plastic wrap and refrigerate at least an hour; overnight is best.
  8. Divide into 16 portions.

Assembly

  1. Flatten each portion of dough into a circle by hand; thinner on the edges.
  2. Place 1 Tablespoon of filling into middle of the dough. Bring edges and crimp together. Round nicely.
  3. Arrange on a tray lined with parchment paper. Glaze each manju with egg wash.
  4. Bake and 350F for 18-25 minutes, or until golden brown.
  5. Cool completely before serving.