Aki Manju

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



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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