Sunday, March 10, 2013

Trisha's Yaki Manju

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While vacationing in  Hawaii, Trisha Kiyohara of Kailua introduced us to these light, delicate, flaky pastries which are filled with a Japanese sweetened red bean paste.  They were to die for!  The tray of pastries disappeared within minutes. You can use pre-made sweetened red bean paste as the filling or a separate recipe is below for a Okinawan sweet potato filling.  Pictured above are Trisha Kiyohara with her husband Dean.

5 cups of flour
2 T sugar
1 tsp salt
2 cups canola oil
3/4 cup ice water
1 package or can of Tsubushi-an or Koshi-an red bean paste

Combine dry ingredients well.  Add oil and ice water and mix thoroughly.  Dough will be quite sticky.  Make 24 balls the size of a small ping pong ball.  Flatten out to 3" diameter circles with your fingers.  Place a teaspoon of filling on the dough, fold over to form a half circle and seal.  Place on an ungreased cookie sheet.  Brush with beaten egg or milk (optional).  Bake at 400 degrees for 25-30 minutes.  Watch carefully as it will burn if left in too long.

Alternate Okinawan Sweet Potato Filling:
2 cups boiled and mashed Okinawan sweet potato, cooled
1/2 to 3/4 cup sweetened condensed milk.

1 comment:

Kikukat said...

Is that Trisha Hayashi?