2 dozen



2-1/2 cup flour
1 tbsp. sugar
1/2 tsp. salt
1 cup oil
6 tbsp. ice water
1 can red bean paste, azuki beans (smooth or
1 egg (for decorative purposes)


Mix all ingredients together until doughlike. Pinch small amount and form into ball. Flatten and place small amount of bean paste in center and pinch close. Place on ungreased cookie sheet and flatten with a spoon. Brush egg wash on top and bake at 350°F until golden brown.

Author's Comments

This is an Asian cookie. It&#039;s either Japanese or Chinese. I&#039;m not exactly <br />
sure but a co-worker&#039;s son made it for a fundraiser we had and its was wonderful. It has a flaky crust with a sweet bean paste on the inside. <br />
<br />
Actually, the inside can be practically anything you&#039;d like..... sweet potatoe, apple, coconut, and on and on!!

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7 Recipe Reviews


Bonnie reviewed Manju on April 22, 2002

Yeah, that's what I want, a recipe from someone who doesn't take the time to find out if it's Japanese or Chinese -- how authentic -- NOT!


michele reviewed Manju on October 24, 2002

Well, you know, we eat at the Olive Garden and that ain't authentic Italian, either. The point is, how does it taste?
Tacky comment, Bonnie, very tacky!


Deborah reviewed Manju on August 2, 2003

Not that anyone cares at this late date but this is a Japanese recipe. These are usually made for holidays because the Japanese cook and sweeten the beans themselves before making the cakes and the process takes several hours like cooking American pinto beans does.


Tamara reviewed Manju on June 29, 2004

Red bean paste is chinese as well. I purchase these in our "china town" often.


mindy-chan reviewed Manju on April 29, 2006


mindy-chan reviewed Manju on April 29, 2006

this is a great recipe ^-^ iam glad you posted it. (its both chinese and japanese)


japaner reviewed Manju on September 20, 2009

Call it what you want but it isn't Manju. Yes, Japanese use red beans (Azuki) and they use them as a filling in Manju and in other dishes. However Manju is a dumpling with a filling, many different kinds are used, which is steamed, not baked.