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
SHIRO-AN [SHE-RO-AHN]: WHITE BEAN PASTE
Have you tried kuri manjū? Take the next challenge and learn to make it yourself!
Provided by Samantha Teshima
Time 4h
Yield 1 batch
Number Of Ingredients 0
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 STEAMED CAKE WITH SWEET RED BEAN FILLING
Steps:
- Gather the ingredients.
- In a large bowl, sift flour and baking powder together.
- Add sugar and mix well.
- Gradually pour water into the flour, constantly stirring to incorporate ingredients.
- Knead dough well until smooth and pliable.
- Divide dough into 12 pieces. Make round balls and flatten them.
- Put a spoonful of anko filling in center of dough. Wrap anko by stretching dough around and then shape into a round ball. Repeat to make more.
- Place each piece on a small sheet of parchment paper.
- Preheat a steamer on high heat. Place cakes in the steamer, and steam for about 10 minutes. Serve immediately.
Nutrition Facts : Calories 168 kcal, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, Sodium 210 mg, Sugar 13 g, Fat 0 g, ServingSize 12 pieces, UnsaturatedFat 0 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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