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Baked sweet pastry

Manju 만주

I’m happy to introduce my delicious sweet manju pastry recipe to you today.

I researched the origin of this pastry on the internet, some bloggers and Wikipedia say the idea of this pastry originated a long ways back in China, as Chinese dumplings are made with fillings and dough skin. When these dumplings were introduced to Japan, the Japanese modified the dumplings and made them into pastries by adding fillings made with sweet beans. They called this manju.

Eventually manju came to Korea, which is where I learned it. I’m not sure if the taste of my manju is different from the original Japanese manju because I’ve never tasted Japanese manju. If you know more about the history and tastes of different manju, please let us know about it in the comments.

Where did I get this recipe?
I was very excited the first time I had this homemade manju visiting my friend Jeongjin’s house in Korea. Jeongjin would make so many delicious dishes and I loved whatever she made. She was generous about sharing her recipes with me and my other friends. It was a big revelation for me to see that we could make such delicious sweet pastries at home and not have to buy them at a bakery. As soon as I tasted these, I knew I had to make them. This is Jeongjin’s recipe.

She and I lost touch years ago. I’m wondering if she still keeps cooking these days. Whenever we met each other, we talked about new delicious dishes and recipes and learned from each other.

If you feel your heart beating quickly when you see this video recipe today, you’ll know how I felt the first time I saw them being made. You and I are really in the same boat. : ) If so, “Cheers” to you!

Ingredients (for 8 manju)

1 cup lima beans, ½ cup sugar, ½ ts salt, ¾ cup flour and ½ cup extra flour, 2 eggs, ¼ cup sesame seeds, ¼ cup sweetened condensed milk, 2 ts of vanilla extract.

Directions

Let’s make sweet filling first!

  1. Soak 1 cup of lima beans in cold water overnight (for about 10-12 hours).
  2. Pop the beans out of the skins with your fingers.
  3. Place the beans in a heavy bottomed pot with 1 ¼ cup of water and bring to a boil over medium high heat for 10 minutes.
  4. Lower the heat and  simmer for about 35-50 minutes until the beans are soft and fluffy.
  5. Mash the beans with a wooden spoon until they have the consistency and look of mashed potatoes.
    *tip: If you need to make a large quantity, using a food processor will be faster
  6. Add ½ cup sugar, ¼ ts salt, and 1 ts vanilla extract and keep stirring for about 1-2 minutes with a wooden spoon to thicken the filling. Keep stirring so the filling doesn’t burn or stick to the bottom of the pot.
  7. Turn the heat off and cool down.

Make dough:

  1. Add ¾ cup flour, 1 egg, ¼ ts salt, ¼ cup sweetened condensed milk, and 1 ts vanilla extract to a mixing bowl.
  2. Mix it well  with a wooden spoon until smooth.

Make 8 manju:

  1. Divide the dough and the filling into 8 same-sized balls on a floured cutting board.
  2. Flatten out each dough ball by pressing it down with the palm of your hand.
  3. Place a filling ball into the center of a flattened dough ball. Wrap the dough around the filling.
  4. Seal the edges of the wrapped dough and form into the shape of an egg. To make a chestnut, first make a ball and then gently pinch a point at one end. Leave the other end rounded.
  5. Dip the side of egg shaped manju into water first, and then dip into sesame seeds so the seeds stick to side. For chestnut shaped manju, dip the top into water, and then dip the top into seeds.
  6. Brush the egg yolk over the sesame seeds on egg shaped manju. For chestnut shaped manju, brush egg yolk below the part where sesame seeds are on so that the color will change into brown when it’s baked.
  7. Repeat for each pastry, and place the manju on a cookie pan lined with a baking sheet, with the sealed part of the manju on the bottom.
  8. Bake in the oven at 350°F on the middle rack for about 20 minutes.
  9. If you make chestnut shaped manju, bake them a little longer for a deep, rich color.
  10. Serve as a dessert or snack.

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77 Comments:

  1. hadjer Algeria My profile page joined 10/14
    Posted October 22nd, 2014 at 11:07 am | # |

    hello , I want try it but can i use another kind of beans ( small one) in my country we haven’t this one
    thanks a lot for your explanation

  2. Nattacha Malaysia My profile page joined 10/14
    Posted October 17th, 2014 at 9:04 am | # |

    So my first batch had failed, the skin was way too hard.
    I made the second batch and it turned out great. The failing point was from the bean. The shop around my house only has small lima beans and they need more time to soak (I soaked the second batch 24 hrs) and to make sure to close lid while boiling.
    Because the filling was too dry the first time (the bean was hard I couldn’t mash after 50 mins boiling, so I use mixer to blend them) it cannot help moistening up the skin while cooking I guess.

  3. dancewakko5 Sylmar, California, USA My profile page joined 6/14
    Posted June 5th, 2014 at 6:06 pm | # |

    I made this delicious pastry today. I think I might have had some air space or too much moisture inside because many of my pastries burst. Thank you for the delicious recipe!

  4. zp00kie Sweden My profile page joined 7/12
    Posted February 21st, 2014 at 8:30 am | # |

    I tried making these today! However, I am not sure I got them right. what should the consistency of the filling be when they have finished baking? I baked them for 20 minutes, and it still looks the same as before I put it into the oven… I might have cooked the filling for too short (however, it was possible to shape it to balls)

    Are the cups in the recipe US or Metric cups?

  5. Bookcook Cork, Ireland My profile page joined 1/14
    Posted January 11th, 2014 at 4:19 pm | # |

    Hi Maangchi,

    Can the bean paste you made in this recipe by used for Sangtu Gwaja? i have been wanting to make these for the last two years but I’ve been unable to find the bean paste. can you please do a video on Sangtu Gwaja? :D

  6. pirakwon Cleveland,OH My profile page joined 1/14
    Posted January 7th, 2014 at 4:24 pm | # |

    Hi Maangchi! When i cooked the lima beans, i must have put in too much water! Now its all runny and doesnt thicken.. What should i do?

    • Maangchi New York City My profile page joined 8/08
      Posted January 8th, 2014 at 10:15 am | # |

      oh, it sometimes happens to me, too. I dehydrate the paste with a microwave oven. I just put the paste in my microwave oven and cook a few minutes and take it out and stir it with a wooden spoon. If it’s still wet, repeat it again.

  7. YeongWoo Rochester, NY My profile page joined 9/13
    Posted September 12th, 2013 at 1:33 pm | # |

    Hi Maangchi! I’m going to try making these tomorrow, but I was wondering if they froze well. Like if I made a lot, but wanted to freeze some to use later. Let me know, thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted September 13th, 2013 at 3:06 pm | # |

      yes, you can freeze it up to 3 months! Thaw it out at room temperature when you eat it. Good luck with making delicious manju!

  8. Miss Petite Malaysia My profile page joined 4/13
    Posted April 27th, 2013 at 11:28 pm | # |

    Hi,I’m a newbie here…
    Just found out your ‘drooling’ site recently.Since you haven’t posted much on pastries..so I have one request on this one recipe..I’ve once watched it in a Korean variety show..it is called Chap Ssal Bbang or Mochi bread. I’ve search high and low for this recipe but have only found a premixed flour version..not homemade scratch version.So I wonder you could post the tuts for this.Your kindness is greatly appreciated.

  9. kimbobble United States My profile page joined 3/13
    Posted March 16th, 2013 at 12:00 am | # |

    if you use baby lima beans, they are green and the manju looks like nokja manju~! the taste is still the same :D

  10. Fujia GERMANY My profile page joined 7/12
    Posted February 9th, 2013 at 11:48 am | # |

    I made it today Maangchi! I’m so happy. They’re so delicious, I made photo too, but I don’t know how to upload it at your site.
    Thank you for your hard work and the will to let us know the Korean cousine.

  11. Hime_Jenn Karlsruhe, Germany My profile page joined 10/11
    Posted January 23rd, 2013 at 2:06 pm | # |

    I made according to the recipe and even doubled the recipe so that I have enough to feed my family and neighbor. They turned out great. But too bad I forgot to take a picture of it. Will do it again tomorrow and send you the picture soon ;)

  12. gumumma KS My profile page joined 6/12
    Posted June 9th, 2012 at 7:26 pm | # |

    Thank you so much for your videos! I tried to make this twice but I FAILED. So being the momma’s girl I am, I asked my mom for help. I can’t really translate this to korean. Could you possibly send me instructions in korean? Thank you!

  13. lilianarosali Holland/the Netherlands My profile page joined 2/12
    Posted February 20th, 2012 at 2:06 pm | # |

    Hi Maangch,

    Where can i buy those cups?
    Because i live in Holland and i don’t know where i can buy it T_T
    Can you help me or do you know if there is a site or something?

  14. tweewin USA My profile page joined 8/11
    Posted December 8th, 2011 at 8:58 pm | # |

    Maangchi-ssi! I just roasted my sesame seeds. Is that wrong? Should I be using non-roasted sesame seeds? =( I thought you are using roasted seeds, but in the video, it looks non-roasted. Please clarify, thank you much! :)

    Happy holidays!!!

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2011 at 11:47 am | # |

      I use roasted sesame seeds. Happy cooking!

      • tweewin USA My profile page joined 8/11
        Posted December 9th, 2011 at 3:16 pm | # |

        *whew!* Thank you for that confirmation! =D I roasted them, and they have darker coloration than your roasted sesame seeds, so I didn’t know. =\ I’m kind of worried that they will be burnt if I bake them for 35-40 minutes on the pastry. Do you recommend putting the sesame seeds on, in the last 5 minutes of baking instead of at the beginning? =?

      • tweewin USA My profile page joined 8/11
        Posted December 11th, 2011 at 2:23 am | # |

        Okay, so I’ve finally finished making them just now. The cooked dough turned out the be tough (not too much, but it’s not soft like the ones I’ve had at a bakery). Is there anything I can do to fix it? I followed your directions word for word. =((

        • Maangchi New York City My profile page joined 8/08
          Posted December 11th, 2011 at 4:15 am | # |

          I’m sorry to hear that your dough turned out tough. Follow the ratio of dough mix tightly in the recipe.

  15. HKCHONG WASHINGTON My profile page joined 12/11
    Posted December 5th, 2011 at 10:24 am | # |

    mAANGCHI…the bread turned out really tough! any suggestions?

    • HKCHONG WASHINGTON My profile page joined 12/11
      Posted December 5th, 2011 at 12:24 pm | # |

      Also, the glaze from the egg wash was very light….ne suggestions on that? Otherwise, thanks for your enthusiastic spirit!!!

    • tweewin USA My profile page joined 8/11
      Posted December 11th, 2011 at 2:24 am | # |

      Yeah, the dough for me was tough, also. I think it’s not supposed to be all purpose flour. =|

  16. TeaBubblex Home My profile page joined 11/11
    Posted November 24th, 2011 at 9:53 am | # |

    I Make this and It was very Sweet :D
    I will make this again ^^

  17. DominiqueEchard North Carolina My profile page joined 5/09
    Posted November 20th, 2011 at 7:25 pm | # |

    These look delicious! I think sometime soon I’ll try my hand at making a vegan version of these. I can make homemade sweetened condensed almond or soymilk, pureed silken tofu instead of egg in the dough, and maybe a little margarine instead of egg yolk for the glaze.

  18. lmcarmin France My profile page joined 10/11
    Posted October 14th, 2011 at 3:00 pm | # |

    Could I use mung beans for the filling?

  19. Simi-ka Germany My profile page joined 9/11
    Posted October 8th, 2011 at 10:20 pm | # |

    Can I use something else instead of lima beans?

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