Aki Manju
- 1 1/2 cups dried baby lima beans
- Hot water
- 1/3 cup brown sugar
- 3 eggs
- 1 cup butter or margarine
- 1 cup sugar
- 3 cups flour
- 1 teaspoon baking powder
- 1 tablespoon milk
Aki Manju
Demonstrated by: Jane Inouye, Hawaiian Electric Company's Media Relations Coordinator.
A Bevy of Beans! May 1, 1996.
Ingredients:
Directions:
- Sort and discard broken beans; rinse well.
- Add hot water to cover, soak for 1 hour or until beans double in size.
- Drain and rinse beans, cover with water.
- Place beans in crockery cooker and cook for 8 hours or until beans are soft.
- To cook beans in saucepan, cook on low heat for 4 hours or until beans are soft, adding water as needed.
- Drain and cool beans.
- Puree beans in food processor or blender; strain to remove skins.
- In saucepan, slowly bring bean puree and brown sugar to a boil.
- Lower heat and continue cooking, stirring occasionally, until a thick paste forms.
- Cool.
- Roll paste into 1-inch balls.
- To make manju dough, cream butter and sugar.
- Separate 1 of the eggs, reserving egg yolk for glazing.
- Add the egg white and the remaining 2 eggs to butter mixture, mix well.
- Add flour and baking powder; mix well.
- Shape dough into 1 1/2-inch balls.
- On floured board, press each ball of dough into a 3-inch circle.
- Place a ball of bean paste in the center of each circle.
- Mold dough around bean filling to form a bun.
- Place on greased baking sheet.
- Continue until all dough and beans are used.
- Preheat electric oven to 350°F.
- Mix reserved egg yolk with the milk.
- Brush on buns.
- Bake for 15 minutes or until golden brown.
Makes about 4 dozen manju.
