Manju (Japanese Sweet Bean Paste Cookies)

5 made it | 1 reviews | 1 photos

Recipe by: 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."

Directions

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.

Get the magazine

Get a full year for $5!

Cook 5-star weekday dinners every time.

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.