Rikyu Manju Recipes

MANJU (JAPANESE SWEET BEAN PASTE COOKIES)

Manju (Japanese Sweet Bean Paste Cookies) image

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

Ingredients

2 cups white sugar
1 cup butter, softened
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 tablespoons baking powder
1 (18 ounce) can koshi an (sweetened red bean paste)
¼ cup evaporated milk, or as needed

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

Baked Manju image

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

Ingredients

1 cup butter, softened,plus
extra butter (for buttering parchment)
1/2 cup sugar
2 1/2 cups flour
9 ounces red azuki bean paste (tsubushian) or 9 ounces koshi-an (about 1/2 can)
1 egg, beaten

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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