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!

Ingredients (for 8 manju)

1 cup lima beans, ½ cup sugar, ½ teaspoon salt, ¾ cup flour plus ½ cup extra flour, 2 eggs, ¼ cup sesame seeds, ¼ cup sweetened condensed milk, 2 teaspoons vanilla extract.


Make sweet filling:

  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 1¼ cup of water and cook over medium high heat for 10 minutes.
  4. Reduce the heat to very low and  simmer for about 30-40 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 sugar, ¼ teaspoon salt, and 1 teaspoon vanilla extract. Turn up the heat to medium high heat and stir  for about 2 to 3 minutes with a wooden spoon to thicken the filling.
  7. Turn the heat off and cool down.

Make dough:

  1. Combine ¾ cup flour, 1 egg, ¼ teaspoon salt, ¼ cup sweetened condensed milk, and 1 teaspoon vanilla extract in a mixing bowl and mix 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. Wrap the dough around the filling.
  4. Seal the edges of the wrapped dough and form into the shape of an egg. To make chestnut shaped manju, first make a ball and then gently pinch a point at one end. Leave the other end rounded.
  5. Dip top of a manju into cold water, and then dip into sesame seeds so the seeds stick to side. Repeat it with the rest of the manju, water, and sesame seeds. For chestnut shaped manju, dip the top into water, and then dip the top into seeds.
  6. Brush the egg yolk over the 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 manju, and place them on a cookie pan lined with parchment paper, with the sealed part of the manju on the bottom.
  8. Preheat the oven to 350°F and place the pan on the middle rack and bake 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.




  1. Fujia GERMANY joined 7/12 & has 10 comments

    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.

  2. Hime_Jenn Karlsruhe, Germany joined 10/11 & has 5 comments

    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 ;)

  3. gumumma KS joined 6/12 & has 1 comment

    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!

  4. lilianarosali Holland/the Netherlands joined 2/12 & has 1 comment

    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?

  5. tweewin USA joined 8/11 & has 10 comments

    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 joined 8/08 & has 11,710 comments

      I use roasted sesame seeds. Happy cooking!

      • tweewin USA joined 8/11 & has 10 comments

        *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 joined 8/11 & has 10 comments

        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. =((

  6. HKCHONG WASHINGTON joined 12/11 & has 3 comments

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

  7. TeaBubblex Home joined 11/11 & has 1 comment

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

  8. DominiqueEchard North Carolina joined 5/09 & has 36 comments

    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.

  9. lmcarmin France joined 10/11 & has 2 comments

    Could I use mung beans for the filling?

  10. Simi-ka Germany joined 9/11 & has 5 comments

    Can I use something else instead of lima beans?

  11. Abbeh Marie --- joined 10/11 & has 2 comments

    hey Maangchi!
    i was wandering if you could switch the recipe up! do you think i could use the sweet red bean filing insted?

  12. elyon Portugal joined 8/11 & has 3 comments

    Hello Maangchi ! First of all, congratulations for this amazing website, if it weren’t for you, I would have never had the opportunity to experiment Korean cuisine. Thank you very much!
    I tried this recipe of yours today for a family dinner. I was delightful with the result and so was my family!
    Here’s a picture of it
    What do you think? :D

  13. funcooking Ontario joined 8/11 & has 5 comments

    안녕하세요!I am so happy to find this recipe as I was looking for 경주빵’s recipe. I miss it so much~!I really appreciate your style of cooking that infuses tradition and simplicity. Always a fan of you and your delicious cooking^^*

  14. PuretoricanCombo Zion, Il joined 7/11 & has 1 comment

    I just made you Fantastic recipe! It was fun and really easy, and everyone in my family loved it. My sister said it was too sweet, but i thought it was perfect with a glass of ice cold milk! I will definitely be making it again, and will try some of your other recipes (I’m thinking hoddok next!).
    P.S. Here’s a picture of my Manju!

  15. amikurotsuchi jakarta joined 9/10 & has 5 comments

    Hi Maangchi!!
    Here in Indonesia there is a very similar dish called “Pia” it is filled with mung bean and it’s really delicious. And since Indonesia is such a melting pot of people from different ethnics, The filling varieties are crazily yummy!! Cheese, chocolate, milk etc. Also the region that is very famous for its pia is Bali (I’m sure you’ve heard of that island). I’ll make this one for sure, but it is almost impossible to find lima beans in Jakarta. Perhaps I’ll substitute it with other bean.

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