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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!
Let’s make sweet filling first!
Make 8 manju:
Posted Wednesday, June 22nd, 2011 at 2:37 pm
Tagged: baked beans, bean recipe, delicious dessert, dessert recipe, 만주, 밤만주, Japanese pastries, korean dessert, Korean kitchen, Korean pastries, lima bean recipe, Maangchi's recipes, manju, pastries, sweet bean filling, sweet dessert, sweet manju pastry
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