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.