Steps to Make Rendang Paste

Manju (Japanese Sweet Bean Paste Cookies)

For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor.

Recipe Summary Manju (Japanese Sweet Bean Paste Cookies)

These baked manju are filled with koshi an, a smooth paste made of red (azuki) beans and sugar. This recipe uses canned koshi an from the Asian grocery, which saves hours of work.

Ingredients | Rendang Paste

2 cups white sugar

1 cup butter, softened

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 tablespoons baking powder

1 (18 ounce) can koshi an (sweetened red bean paste)

¼ cup evaporated milk, or as needed

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.

Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat eggs, 1 at a time, into creamed butter until smooth; add vanilla extract and beat well.

Sift flour and baking powder together in a bowl. Gradually stir flour mixture into butter mixture, mixing well after each addition, until dough is smooth.

Generously flour your hands. Make walnut-size balls from the dough and press into 4-inch circles on a floured surface, making the circles thicker in the center and thinner on the edges. Spoon about 1 1/2 teaspoons koshi an in the center of each dough circle. Gather the edges together and pinch dough around the filling until sealed. Place dough balls, pinched-side down, on the prepared baking sheets about 2 inches apart. Brush dough balls with evaporated milk.

Bake in the preheated oven until tops are lightly browned, about 15 minutes.

A battery-powered cookie press with piping tip simplifies the filling of the manju. Simply load the koshi an into the barrel of the press and squeeze it onto the pastry circles.

Info | Rendang Paste

prep: 45 mins cook: 15 mins total: 1 hr Servings: 50 Yield: 50 cookies

TAG : Manju (Japanese Sweet Bean Paste Cookies)

World Cuisine Recipes, Asian, Japanese,