Maui-Style Manju

Ingredients

• 454 g (2 cups)cold butter, cut into 2.5 cm cubes
• 625 g (5 cups)plain flour
• 50 g (1/4 cup)sugar
• 79 ml (1/3 cup)iced water
• 2 cans, 510 g (18 oz) eachtsubushian (sweet red beans)
• 15 ml (1 tablespoon)vegetable oil
• 120 ml (1/2 cup)milk

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Line baking sheets with baking parchment.

2. 2

   Cut in butter

   In a mixing bowl, cut the cold butter into the flour using a pastry blender or two forks.

3. 3

   Add the water

   Lightly mix in the iced water with a fork until well combined.

4. 4

   Set dough aside

   Reserve the dough.

5. 5

   Mix the filling

   In a mixing bowl, combine the tsubushian with the vegetable oil.

6. 6

   Set filling aside

   Reserve the bean mixture.

7. 7

   Shape the dough

   On a work surface, form the dough into 2.5 cm (1-inch) balls and flatten each into a circle.

8. 8

   Add the filling

   Put a teaspoonful of the tsubushian mixture in the centre of each dough circle.

9. 9

   Seal each pastry

   Fold the dough edges around the filling and pinch them together to seal.

10. 10

    Arrange on trays

    Place each pastry seam-side down on the prepared baking sheet.

11. 11

    Brush with milk

    Lightly brush the tops with milk.

12. 12

    Bake until golden

    Bake for 35–40 minutes, until lightly browned.

13. 13

    Serve as treats

    Serve as party favours. The recipe makes 4 dozen.

What is Maui-style manju?

Manju are filled pastries associated with Japanese confectionery, commonly made with sweet bean paste. Maui-style manju is a local variation known for a richer crust than a traditional azuki-filled version.

This recipe wraps sweet red beans in a simple butter-and-flour dough. The result is a substantial, hand-held treat that suits sharing or serving at a gathering.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1825 calories, 31g protein, 229g carbs, 87g fat.

The flour and sweet beans provide most of the carbohydrates, while the butter contributes much of the fat; the beans also provide some protein. The recipe lists 4 servings but says it makes 4 dozen pastries, so the nutrition estimate below divides the full batch into 4 servings; portioning the pastries individually would give a very different figure. Balance a serving with fruit or another fresh, unsweetened side.

The buttery crust

Cold butter: cutting it into the flour rather than melting it helps create a pastry-like, crumbly mixture. Keep the butter cold while you work.

Iced water: add it lightly with a fork, as directed, to bring the mixture together without working the dough more than necessary.

Making the filling

Tsubushian: this sweet, mashed red bean filling gives the pastries their characteristic centre. Stir it with the oil until combined before shaping.

Portioning: use a teaspoonful for each pastry, keeping the filling in the middle so the edges can meet and seal.

Shaping and sealing

Dough circles: flatten each 2.5 cm (1-inch) ball into a circle, making the centre broad enough to hold the filling. Try to keep the dough an even thickness.

Pinched seams: bring the edges together around the filling and pinch firmly to close. Set each one seam-side down on the tray.

Baking cues

Milk wash: brush the tops lightly before baking to help them colour in the oven.

Doneness: bake at 175°C (350°F) for 35–40 minutes, looking for a lightly browned surface. The recipe does not specify a further test for the centre.

Serving and sharing

The recipe describes these as party favours, and the stated yield is 4 dozen. Let them cool enough to handle before arranging them for a gathering.

For a simple snack plate, serve them with fresh fruit or unsweetened tea to provide a contrast to the sweet bean filling.

Recipe notes & tips

• Keep the butter cold until you cut it into the flour.
• Use a fork to incorporate the iced water gently.
• Keep each teaspoonful of filling centred on its dough circle.
• Pinch the edges closed thoroughly to help contain the filling.
• Arrange the pastries seam-side down before brushing them with milk.
• Check for light browning from 35 minutes onwards.

Variations

• Different sweet beans: use another sweet red bean paste if tsubushian is unavailable.
• Smaller pastries: divide the dough into smaller balls and use less filling in each one.
• Tea pairing: serve the pastries with unsweetened green tea for a less-sweet accompaniment.
• Party platter: arrange cooled pastries with fresh fruit for a shared snack plate.

Common mistakes to avoid

• Warm butter: it can make the dough greasy; keep it cold and cut it into the flour as directed.
• Too much water at once: the dough may become difficult to handle; mix the iced water in lightly.
• Overfilling: the edges may not meet; use a teaspoonful and keep it in the centre.
• Loose seals: filling can escape; pinch the dough edges together firmly.
• Too much milk: the tops may become wet rather than lightly brushed; apply only a thin coating.
• Taking them out too early: the crust may not have coloured; bake for 35–40 minutes until lightly browned.

How to store

Once cool, store the pastries in an airtight container in the fridge and use within 3 days. Reheat in a low oven until warmed through; the exact reheating time will depend on their size.

Frequently asked questions