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My review
Manju (Japanese Sweet Bean Paste Cookies)
1
KJLOWE
"These baked manju are filled with koshi an, a smooth paste made of red (azuki) beans and sugar. This recipe uses canned koshi an from the Asian grocery, which saves hours of work."
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Ingredients
1 h servings 141Original recipe yields 50 servings (50 cookies)
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Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.
- Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
- Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.
- Bake in the preheated oven until tops are lightly browned, about 15 minutes.
Footnotes
- Cook's Note:
- A battery-powered cookie press with piping tip simplifies the filling of the manju. Simply load the koshi an into the barrel of the press and squeeze it onto the pastry circles.
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2/25/2017
These turned our super good. I loved that they weren't overly sweet,but still really yummy.