Preheat oven to 350°F.

Remove pie crusts from the refrigerator and let sit at room temperature for 15 to 20 minutes, or until pliable.

Lay 16x16-inch plastic wrap on a flat surface. Place the red bean filling in the center and spread evenly. Cover with a second sheet of plastic wrap and roll or press into an even 8x8-inch square. Chill for 10 to 15 minutes.

To prepare egg wash, mix 1 egg with 2 tablespoons of water. Set aside.

Place 2 round crusts into the pan, overlapping just enough to completely cover the bottom. Press gently into the bottom and corners, leaving excess crust hanging over the sides.

Remove the top plastic wrap. Carefully flip the chilled red bean into the center of the pan. Remove the remaining plastic and gently adjust the filling into an even layer.

Fold the excess bottom crust inward over the edges of the red bean.

Place 1 round crust over the red bean, overlapping as needed to completely cover the surface.

Fold and press the top crust over the edges of the bottom crust. Tuck and press around the sides to seal.

Lightly brush the top with egg wash, coating evenly. Sprinkle with sesame seeds and a pinch of kosher salt.

Bake at 350°F for 45 to 50 minutes, or until golden brown.

Let stand at room temperature for 30 minutes before removing from the pan and cutting.

Preheat oven to 350°F.

Grease a 9x9-inch pan with non-stick spray or butter.

To prepare fresh Kulolo, lay a 16x16-inch sheet of plastic wrap on a flat surface. Place the Kulolo in the center and spread evenly. Cover with a second sheet of plastic wrap and roll or press into an even 8x8-inch square. Chill for 10 to 15 minutes.

If you are using Hawaiian Instant Kulolo, prepare Kulolo according to package directions using 1 cup water and 1 Tbsp canola or coconut oil. Allow to cool to the touch before handling. Then lay a 16x16-inch sheet of plastic wrap on a flat surface. Place the prepared Kulolo in the center and spread evenly. Cover with a second sheet of plastic wrap and roll or press into an even 8x8-inch square. Chill for 10 to 15 minutes.

To prepare egg wash, mix 1 egg with 2 tablespoons of water. Set aside.

To prepare the bottom crust, place 2 round pie crusts into the pan, overlapping just enough to completely cover the bottom. Press gently into the bottom and corners, leaving excess crust over the sides.

Remove the top plastic wrap and carefully flip the chilled Kulolo into the center of the pan. Remove the remaining plastic and gently adjust the Kulolo into an even layer.

Fold the excess bottom crust inward over the edges of the kulolo.

Place 1 round crust over the Kulolo, overlapping as needed to completely cover the surface.

Fold and press the top crust over the edges of the bottom crust. Tuck and press around the sides to seal.

Lightly brush the top with egg wash and sprinkle with roasted sesame

Bake at 350°F for 45 to 50 minutes, or until golden brown.

Let your Pan Manju stand at room temperature for 30 minutes before removing from the pan and cutting.

To prepare the Mochi Crunch topping, coarsely grind the kaki mochi using a food processor or coffee grinder. Do not grind into a fine powder. You want small, irregular pieces for texture.

Once the manju has cooled, lightly brush the top with a thin layer of Maikai Dulce de Leche Syrup then immediately dust generously with the crushed mochi crunch, pressing very lightly to help it stick.