Manjū (Hawaiʻi Local Baked Japanese Pastry)

Ingredients

Equipment Needed

• •Rimmed baking sheet
• •Parchment paper
• •Pastry cutter or sturdy fork
• •Pastry brush

Instructions

1. 1

   Portion the filling

   Roll the azuki or lima bean paste into 24 balls, about 1 tablespoon each, and set them on a plate. If the paste is sticky, chill it for 15 minutes. The filling should hold its shape, soft enough to bite clean, firm enough that it doesn't run away from you.

2. 2

   Cut the butter

   Whisk the flour, sugar, baking powder, and salt in a wide bowl. Cut in the cold butter with your fingertips or a pastry cutter until the mixture looks like coarse sand with a few pea-size pieces left. Those little pieces make the crust tender, so no need rub it all to dust.

3. 3

   Bring dough together

   Beat the egg, evaporated milk, and vanilla together, then stir them into the flour mixture just until a soft dough gathers. If dry flour is still sitting at the bottom, add evaporated milk 1 teaspoon at a time. Stop when the dough holds together. Overwork it and the crust gets tough, and no blame the dough for what our hands did.

4. 4

   Chill and divide

   Pat the dough into a disk, wrap it, and chill for 20 minutes. Divide into 24 pieces. Keep the pieces covered while you work so they don't crust over in the kitchen air.

5. 5

   Wrap the manjū

   Flatten one dough piece into a 3-inch round, thicker in the center and thinner at the edges. Set a filling ball in the middle, gather the dough up around it, and pinch the seam closed. Roll gently between your palms, then set seam-side down on a parchment-lined baking sheet. If a little filling shows, patch it. No drama.

6. 6

   Brush and mark

   Beat the egg yolk with 1 tablespoon evaporated milk. Brush each manjū lightly so the tops bake glossy and golden, then sprinkle with sesame seeds if you like. That shine is the bakery-case look, simple and honest.

7. 7

   Bake until set

   Bake at 350F for 22 to 25 minutes, until the tops are set, the egg wash has a soft golden sheen, and the bottoms are lightly browned. Cool on the sheet for 10 minutes, then move to a rack. The filling stays hot inside longer than you think, so let it settle before biting.

8. 8

   Pack and share

   Serve warm or room temperature, the way it comes from a home kitchen or old okashi-shop box. Pack leftovers in a cookie tin once fully cool. These are better when they're shared, and better still the next morning with coffee.

Chef Tips

• •Store-bought anko is fine. Eat what you have. If you make the filling from scratch, cook it down until it mounds on a spoon, because wet paste will split the pastry.
• •Hawaiʻi-style lima bean filling is smooth, pale, and gentle. Azuki is deeper and more earthy-sweet. Both belong on the Local table, just name which one you're using.
• •This dough wants cool hands and a light touch. If the butter starts smearing, put the bowl in the fridge for 10 minutes and come back.

Advance Preparation

• •Roll the filling balls up to 2 days ahead and refrigerate them covered.
• •The dough can be made 1 day ahead and chilled. Let it sit at room temperature for 10 minutes before dividing so it doesn't crack.
• •Baked manjū keep well in an airtight tin for 3 days at room temperature, or freeze up to 2 months and thaw gently.

Frequently Asked Questions

Nutrition Information

1 serving (about 55g)