Rikyu Manju Recipes

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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



Baked Manju image

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

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

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