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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 18 |
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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. 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 |
Directions:
1. Preheat oven to 350°F Line baking sheet with buttered parchment.
2. In large bowl of electric mixer, cream butter and sugar; add flour and mix well.
3. Form dough into 2-inch balls.
4. Flatten each ball slightly and place 1 tablespoon of an in the center.
5. Fold dough over an and pinch the ends together.
6. Place filled dough balls on baking sheets, seam side down (smooth side up).
7. Brush tops with egg.
8. Bake for 40 minutes or until lightly browned on top.
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