Prep 20 mins
Cook 40 mins
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.
- 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
- 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.