January 14, 2014 / By Foodland


A traditional Japanese treat, this sweet crispy dessert has become a local Hawaii favorite!
Course Dessert
Servings 16 Servings


  • 2 3/4 cups All Purpose Flour
  • 2 tablespoons sugar, granulated
  • 0.5 teaspoon Salt
  • 12 ounces unsalted butter (3 sticks); cold
  • 4 egg yolks
  • 5 tablespoons whole milk
  • Egg Wash
  • 1 egg
  • 2 tablespoons water
  • 1 pinch Salt
  • Filling Suggestions
  • Koshian (Fine Azuki Beans
  • Tsubushian (Coarse Azuki Beans)
  • Cooked Okinawan Sweet Potato
  • Coconut filling
  • Custard
  • Apple Pie filling


Dough Directions:

  1. Cut up unsalted butter; keep very cold.
  2. Combine all dry ingredients in a large bowl.
  3. Cut butter into dry ingredients; until it resembles coarse sand.
  4. Combine egg yolk and whole milk in a separate container.
  5. Add wet ingredients into butter-flour mixture.
  6. Mix until combined. Knead a few times bring together.
  7. Wrap in plastic wrap and refrigerate at least an hour; over night is best.
  8. Divide into 16 portions.


  1. Flatten each portion of dough into a circle by hand; thinner on the edges.
  2. Place 1 T of filling into middle of the dough. Bring edges and crimp together. Round nicely.
  3. Arrange on a tray lined with parchment paper.
  4. Glaze each manju with egg wash.
  5. Bake at 350F for 18-25 minutes; or until golden brown.
  6. Cool completely before serving.
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