In order to bring you the best possible user experience, this site uses Javascript. If you are seeing this message, it is likely that the Javascript option in your browser is disabled. For optimal viewing of this site, please ensure that Javascript is enabled for your browser.
  Advanced  |  Tips

Baked Okinawan Manju

Demonstrated by:

Ingredients

1 3/4 lb purple sweet potatoes, pared
1/2 cup water
6 tablespoons sugar
5 cups flour
1 teaspoon salt
1 cup shortening
1 cup butter or margarine
6 to 8 tablespoons ice water
2 tablespoons milk

Instructions

Cook potatoes in water to cover until potatoes are tender; drain and mash. In a saucepan, bring the 1/2 cup water and the sugar to a boil; lower heat and cook until sugar is dissolved. Mix into potatoes; set aside. Preheat electric oven to 425°F. Sift flour and salt into a large bowl. Cut in shortening and butter until mixture resembles coarse cornmeal. Add ice water, a little at a time, using just enough to moisten mixture. Knead lightly; divide into 24 equal portions. Roll each portion into a 4-inch circle. Place a heaping tablespoon of potato mixture into center of each circle. Mold pastry around filling to form a bun. Place on ungreased baking sheets; brush with milk. Bake for 20 minutes, or until golden brown. Makes 24 manju.

Approximate Nutrient Analysis per manju: 270 calories, 16 g fat, 7 g saturated fat, 20 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g sugar, 3 g protein

Show Info

Featured in the Honolulu Star Bulletin on 3/31/10
Okinawan
Featured in the Honolulu Star Bulletin on 3/31/10
ContentTypeRecipe