Baked Okinawan Manju

Featured in the Honolulu Star-Bulletin on March 31, 2010.



Baked Okinawan Manju

  • 1 3/4 lb purple sweet potatoes, pared
  • 1/2 cup water
  • 6 tablespoons sugar
  • 5 cups flour
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 cup butter or margarine
  • 6 to 8 tablespoons ice water
  • 2 tablespoons milk


  1. Cook potatoes in water to cover until potatoes are tender; drain and mash.
  2. In a saucepan, bring the 1/2 cup water and the sugar to a boil; lower heat and cook until sugar is dissolved.
  3. Mix into potatoes; set aside.
  4. Preheat electric oven to 425°F.
  5. Sift flour and salt into a large bowl.
  6. Cut in shortening and butter until mixture resembles coarse cornmeal.
  7. Add ice water, a little at a time, using just enough to moisten mixture.
  8. Knead lightly; divide into 24 equal portions.
  9. Roll each portion into a 4-inch circle.
  10. Place a heaping tablespoon of potato mixture into center of each circle.
  11. Mold pastry around filling to form a bun.
  12. Place on ungreased baking sheets; brush with milk.
  13. Bake for 20 minutes, or until golden brown.

Makes 24 manju.

Approximate Nutrient Analysis per manju:
270 calories, 16 g fat, 7 g saturated fat, 20 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 1 g fiber, 5 g sugar, 3 g protein


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