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Aki Manju

Demonstrated by: Jane Inouye, Hawaiian Electric Company's Media Relations Coordinator.
A Bevy of Beans! May 1, 1996.



Aki Manju

  • 1 1/2 cups dried baby lima beans
  • Hot water
  • 1/3 cup brown sugar
  • 3 eggs
  • 1 cup butter or margarine
  • 1 cup sugar
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 tablespoon milk


Sort and discard broken beans; rinse well. Add hot water to cover, soak for 1 hour or until beans double in size. Drain and rinse beans, cover with water. Place beans in crockery cooker and cook for 8 hours or until beans are soft. To cook beans in saucepan, cook on low heat for 4 hours or until beans are soft, adding water as needed. Drain and cool beans. Puree beans in food processor or blender; strain to remove skins. In saucepan, slowly bring bean puree and brown sugar to a boil. Lower heat and continue cooking, stirring occasionally, until a thick paste forms. Cool. Roll paste into 1-inch balls. To make manju dough, cream butter and sugar. Separate 1 of the eggs, reserving egg yolk for glazing. Add the egg white and the remaining 2 eggs to butter mixture, mix well. Add flour and baking powder; mix well. Shape dough into 1 1/2-inch balls. On floured board, press each ball of dough into a 3-inch circle. Place a ball of bean paste in the center of each circle. Mold dough around bean filling to form a bun. Place on greased baking sheet. Continue until all dough and beans are used. Preheat electric oven to 350°F. Mix reserved egg yolk with the milk. Brush on buns. Bake for 15 minutes or until golden brown. Makes about 4 dozen manju.


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