Baked Okinawan Manju
- 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
Baked Okinawan Manju
Featured in the Honolulu Star-Bulletin on March 31, 2010.
Ingredients:
Directions:
- 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
