Manju is a beloved local Hawaiian treat with a tender, lightly crisp pastry crust and a sweet red bean filling. This traditional recipe combines flour, sugar, salt, canola oil, and ice water to make a simple dough that wraps around sweet azuki bean paste. Each pastry is brushed with evaporated milk and baked until golden. Creating a delicious snack to enjoy with coffee or tea.
Manju is especially popular during celebrations and makes a thoughtful homemade treat to share with family and friends. For another island favorite, try our Maui-Style Manju. You can also explore this Baked Manju recipe from Hawaiian Electric for another version of this classic pastry.
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MANJU
A wonderful snack treat that growing up, we were served in celebration of the New Year. There are very many different variations of manju, Chinese, Korean and Japanese. Some are served warm, right from the oven, but more traditionally at room temperature.The traditional centers are stuffed with whole, mashed or pureed sweet azuki bean, but there are several places around the islands that have become well known for their “Home-Style” manju, filled with pineapple, apple and mango.
Ingredients
- 5 c. all-purpose flour
- 2 TB sugar
- 1 tsp. salt
- 2 c. canola oil
- 6-8 TB ice water
- 1 (18 oz.) can tsubushian (sweet red beans)
- 1/3 c. evaporated milk
Instructions
- Preheat oven to 425 degrees; lightly grease baking sheets.
- In a mixing bowl, sift flour, sugar and salt together.
- Add oil and water; blending well.
- Add water as needed.
- Pinch 1 1/2-2-inch balls of dough; flatten.
- Fill with heaping teaspoon of tsubushian; seal edges.
- Place seam side down onto prepared pan.
- Brush tops of manju with milk.
- Bake 20-25 minutes, until golden brown.
How To Serve:
- Variation: Fill with apple/peach pie filling. Makes 4 dozen.
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