Pan Manju Recipe Hawaii

MAUI-STYLE MANJU

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.

SHIRO-AN [SHE-RO-AHN]: WHITE BEAN PASTE

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.

BAKED MANJU

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.