Manju
A flaky, buttery homemade manju pastry filled with your choice of sweet filling. A Local Hawaii classic that is so much better made fresh.
Servings 10 pieces
Equipment
- Plastic wrap
Ingredients
Dough
- 160 g all-purpose flour, sifted, plus more if needed about 1 ¼ cups
- 1 tsp granulated sugar
- 0.5 tsp salt
- 1 stick (8 tablespoons) cold unsalted butter, cut into 1/2-inch cubes 113g
- 2 tbsp ice-cold water
For Assembly
- 1 egg, whisked (for egg wash)
- filling of your choice anko, Okinawan sweet potato, chocolate custard, etc.
Instructions
- In a large mixing bowl, whisk the flour, sugar, and salt together until combined.
- Add the cold butter cubes to the flour mixture and toss with your fingers until the butter is coated. Using your fingertips, pinch and flatten the butter until the mixture resembles coarse breadcrumbs or a sandy texture with some pea-size pieces still visible.
- Drizzle the ice water over the flour mixture and use a bench scraper to fold and incorporate until large clumps form. Tip the mixture onto an unfloured countertop. Using the heel of your hand, smear the dough away from you, then scrape it back together. Repeat 2 to 3 times until a shaggy dough forms. Gently squeeze the dough together. It should hold together but feel slightly crumbly, not wet or sticky.
- Shape the dough into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, up to 24 hours. If the dough sits past 24 hours, let it rest on the counter for 10 to 20 minutes before working with it.
- Slice the log into rounds about 3/4 inch thick. Roll each round into a flat circle. Place a heaping tablespoon of your desired filling in the center. Bring the dough up to the middle and crimp it closed with your fingers. Flip so the sealed side faces down.
- Place the manju seam-side down on a baking sheet lined with parchment paper. Brush the tops with the whisked egg (optional).
- Bake at 400℉ for 24 to 28 minutes, until golden brown. Let cool before serving. Enjoy!
Video
Notes
- Storage: Keep at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. Warm in the oven at 325 degrees for a few minutes to refresh the crust.
- Freezing: Baked manju freeze well for up to 1 month. Cool completely before freezing. Reheat in the oven at 325 degrees for about 10 minutes.
- Make ahead: The dough log can be refrigerated up to 24 hours in advance. If frozen, let it thaw in the fridge overnight before slicing.
- Filling tip: Canned anko from an Asian grocery store is the easiest starting point. You can find it near the mochi or Japanese baking section.