Buttery, flaky dough encasing a sweet potato filling and baked to golden brown perfection is what makes this Japanese sweet potato manju recipe so amazing.
Where do I start with manju? It’s like a single serving portion of pie packaged up perfectly for a grab and go sweet treat.
One of the first places that I remember trying manju at was Homemaid Bakery. It’s a little mom and pop bakery on Maui that makes delicious baked goods. If you’re ever on Maui stop by and give them a try.
What is manju?
Manju is a popular Japanese confection that originated in China. It is called matou in Chinese, however once making its way to Japan the name was converted to manju. It can be found in many Japanese sweet shops and its low price point makes it a great choice for many.
Ingredients for manju
- For the shell
- 2 ⅔ cup all purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 ½ cup unsalted butter
- 6 tablespoons milk
- 4 egg yolks
- For the filling
- 1 ½ cup Okinawan sweet potatoes
- ¼ cup granulated sugar
- ¼ cup water
- For the egg wash
- 1 egg
- 1 tablespoon water
There are two classic ways of making manju: baked and steamed. I like the baked method and will be sharing it in this recipe.
What’s the difference between mochi and manju?
Mochi is made from pounded glutinous rice or the homemade version uses glutinous rice flour. On the other hand, classic manju is made from rice powder, flour, and buckwheat flour. Both can be steamed or baked.
If you like mochi check out my other mochi recipes: butter mochi, poi mochi, ube mochi.
What type of fillings are used in manju?
This is where the possibilities are endless. The classic Japanese recipe uses anko (red or white bean paste). Here in Hawai’i a popular filling is Okinawan sweet potato. You can also use apples, coconut, custard, peach, peanut butter, black bean, chocolate, etc.
What is red bean paste?
Red bean paste is made from azuki beans, sugar, water, and salt. It is a popular ingredient in Japanese sweets.
What is white bean paste?
White bean paste is made from lima beans, sugar, and salt. The taste is milder than that of red bean paste and a good alternative if you do not care for azuki beans.
How to store manju?
Manju are best eaten fresh, however can be stored at room temperature for 1-2 days or in the refrigerator for 3-4 days.
Can you freeze manju?
As mentioned earlier these are best eaten fresh, but if you have extra you can freeze. Place in a zip top bag before freezing. This will keep for 4-6 months.
How to reheat manju?
When ready to eat you can remove from the freezer and defrost at room temperature or in the refrigerator. You can also defrost in the microwave. To get the crunch back you can toast in the toaster oven for a few minutes once defrosted.
How to make manju?
For the dough: Add flour, sugar, and salt to a large mixing bowl and whisk to combine. Then add butter. Using a dough cutter or by hand gradually incorporate butter to flour mixture. Mix until the dough resembles crumbly sand. Try to work quickly to keep the butter as cold as possible.
Next add milk and egg yolks. Mix until well combined and a dough ball can be formed. Roll dough into a log and place in plastic wrap or the plastic alternative of your choice and put in the refrigerator for an hour to set.
While the dough is in the refrigerator start your sweet potato filling. Place a small pot of water on the stove over medium high heat and heat to a rolling boil. Peel and cube up sweet potato and add to boiling water. Boil until fork tender or about 10-15 minutes.
While the potatoes are boiling start the simple syrup. To another small pan over medium high heat add sugar and water. Boil until sugar dissolves and the mixture is clear or about 5 minutes. Set aside.
Once potatoes have finished mash until a smooth consistency is reached. Then add your simple syrup and mix until well combined.
Preheat oven to 350F.
Once the dough has set you can begin to assemble the manju. Cut the dough log into 18 equal pieces. Flatten each piece into a round disc keeping the center thicker and the edges thinner. Scoop about a tablespoon of the sweet potato mixture into the center of the dough and bring the edges to the center and smooth together. Shape dough into a round ball with a slightly flattened top.
Place manju on a parchment paper lined baking sheet.
For the egg wash: whisk egg and water together. Brush the tops of the manju with the mixture.
Bake for 20-25 minutes or until golden brown. Cool and ENJOY!
Sweet Potato Manju
Equipment
Ingredients
For the dough
- 2 2/3 cup all purpose flour
- 2 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cup unsalted butter cold
- 6 tablespoon milk
- 4 egg yolks
For the sweet potato filling
- 1 1/2 pounds Okinawan sweet potatoes
- 1/4 cup granulated sugar
- 1/4 cup water
For the egg wash
- 1 egg
- 1 tablespoon water
Instructions
- For the dough: Add flour, sugar, and salt to a large mixing bowl and whisk to combine. Then add butter. Using a dough cutter or by hands gradually incorporate butter to flour mixture. Mix until the dough resembles crumbly sand. Try to work quickly to keep the butter as cold as possible.
- Next add milk and egg yolks. Mix until well combined and a dough ball can be formed. Roll dough into a log and place in plastic wrap or the plastic alternative of your choice and put in the refrigerator for an hour to set.
- While the dough is in the refrigerator start your sweet potato filling. Place a small pot of water on the stove over medium high heat and heat to a rolling boil. Peel and cube up sweet potato and add to boiling water. Boil until fork tender or about 10-15 minutes.
- While the potatoes are boiling start the simple syrup. To another small pan over medium high heat add sugar and water. Boil until sugar dissolves and the mixture is clear or about 5 minutes. Set aside.
- Once potatoes have finished mash until a smooth consistency is reached. Then add your simple syrup and mix until well combined.
- Preheat oven to 350F.
- Once the dough has set you can begin to assemble the manju. Cut the dough log into 18 equal pieces. Flatten each piece into a round disc keeping the center thicker and the edges thinner. Scoop about a tablespoon of the sweet potato mixture into the center of the dough and bring the edges to the center and smooth together. Shape dough in to a round ball with a slightly flattened top.
- Place manju on a parchment paper lined baking sheet.
- For the egg wash: whisk egg and water together. Brush the tops of the manju with the mixture.
- Bake for 20-25 minutes or until golden brown. Cool and ENJOY!
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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I will give this a try with gluten-free flour to try the manju.
Great idea. Let me know how it goes. Thanks for stopping by.
What an interesting and delicious recipe. I’ve never heard of Manju but like it already. The color purple is beautiful.
Isn’t the color gorgeous?
I am not familiar with manju but sweet potato is one of my favorite vegetables. Any recipe using sweet potato will certainly be delicious. I look forward to make one.
Manju is a popular Japanese sweet treat. I hope you get a chance to make this one day. It really is yummy.
Looks so delicious! I love all things ube!
Thank you!
How lovely! I have some purple sweet potatoes ready from my garden now and can’t wait to try these. Hope GF flour will work for them. Will let you know for sure.
Perfect! Can’t wait to see how it turns out.
I had never known what manju is. Glad to learn about it and I must say the purple color makes it look really beautiful
The purple really is a nice color.
I haven’t had this since I lived in Japan. How wonderful that it is in English too. Thank you for posting. Now I will be reminiscing all day.
Of course. Thanks for stopping by.
Wow that purple color really grabs your attention! These looks delicious & a must try 🙂
Hi Simone. Thank you. Have a great day.
I love visiting your site because I learn about foods with such interesting ingredients! These sweet potato manju look delicious!
I never knew there is a dish named Manju. This is interesting and looks delicious too.
Thanks for stopping by.
wow its Looks So delicious and eyecatching
Thank you!
I love sweet potato manjui and had it frequently in Japan but I’ve never tried making it. This recipe looks so amazing and I can’t wait to try it out!
Ooh I would love to travel to Japan to eat all the yummy food. This ones really simple. You should give it a try.
I had this when I was in Japan and I loved it! Now I can make it myself at home.
I’d love to travel to Japan one day. Let me know if you make this at home. Thanks!
I love that you used purple sweet potatoes 🙂 This looks delicious
Thank you! Have a great day.
Beautiful pictures and since I love dessert , I will love to try these out
Thank you! Let me know if you try it. Have a great day.
Everything look so beautiful, cant wait to try this its so delicious pin your post as well
Thank you. I appreciate your kind words.
Very interesting and new recipe, It looks absolutely delicious and i love the colour of the filling.
Thank you. Have a great day!
I never heard of Manju.. i should make a try on this
It’s really yummy. Let me know if you try it. Have a great day.
These look gorgeous. I have to look for the purple sweet potato on my next grocery trip.
Thank you. If you ever make it please let me know. Have a great day!
I’ve never made manju, though I’ve got the sweet potatoes growing in my Hawaii yard. Will try with gluten-free flour, will let you know.
Nice! Yes please let me know how it goes with the gluten free flour. Thank you!
I made your manju recipe today. I made it with coconut flakes. It came out really ono! Mahalo again for the ono recipes.
Awesome. Thanks for sharing.
Made your delicious manju today with coconut filling it came out really yummy 😋😋 Sorry you didn’t see the picture. Yesterday I made the pork hash and we had it for dinner with Saimin. It was so good. Something different. Mahalo for your onolicious recipes👍👍😋😋
Yay. Happy to hear you loved it. Thanks for sharing!
Born and raised on Maui I grew up eating Baked Manju. Now living on Hawaii Island I often go to the Homemaid Bakery when visiting family to buy some to share with my coworkers. My favorite is the baked manju with the coconut filling. Please share with me how you made your coconut filling. And I would also love Relle’s idea on how to make the coconut filling. ~Mahalo
It’s definitely on the list of things to make.
I made your manju today but it was way too sticky to form into nice ones. The dough before putting into the fridge wasn’t hard enough to roll (and I swear the butter was still cold). I wrapped it in cling wrap and could roll it that way. After the fridge, it was harder, but cutting and forming, it stuck to everything and was hard to make a nice shape. Should I add more flour?
Yes. If too sticky that means your dough is too wet. More flour will help. Let me know how it goes.
Ok, for the other half of the roll, I put extra flour in my hand so it didn’t stick while pressing it out and it was much much more manageable! And super delicious!!! ❤️ Thanks
Great to heat. Glad it worked out. Have a great day.
I want to try forming these with mooncake molds. Do you know how filling to dough ratio of these?
Hi Nicole. I use a small cookie scoop for the filling. It’s about a tablespoon. But you can use as much or as little as you’d like.
Very good recipe ! Thank you so much 🙂 Even taken out of the freezer and reheated they are delicious.
Aloha Cece. So great to hear. Thank you for sharing. Have a great day.
Just made it today but I don’t know what happened to my dough. Your recipe called for 1&1/2 cups of butter is that correct? Cause when I baked it did not come out good had to throw it out. It was swimming in butter I think that was to much butter it was just bubbling all over. Place let me know what was wrong?
Thank You Teri
Aloha Teri. Sorry that happened. The key to this recipe is using cold butter and keeping it as cold as possible. If after mixing you find your butter is starting to melt you can toss the dough back in the fridge to cool it back down. Also making sure you have the correct amount of flour and baking at the correct temperature. Hope that helped.
There is something really wrong with this dough recipe. The dough is very sticky, gooey, and gummy. I followed the recipe exactly. Strange that you aren’t supposed to knead the dough. It never gets smooth and pliable like a dough should. I can’t roll it out because of the strange texture. I felt very unhealthy adding three cubes of butter, and I also felt like so much egg was unnecessary. This will have to go into the trash.
I’m sorry that happened. Somethings to consider. The butter needs to stay as cold as possible. It should resemble pie dough. If it’s sticky, it’s likely because the butter was too warm. Easy fix for that, place the dough in the fridge to let the butter firm up again. These are definitely not healthy treats. You can opt to add a little less butter, but I wouldn’t decrease it by too far or you won’t get the classic buttery crust that manju has. Hope you get a chance to try again. Take a look at the video for some help. I also have a better video on my coconut manju recipe https://keepingitrelle.com/coconut-manju-recipe/ that might easier to follow and help you see the texture of the dough better.