Manju Two Ways

Ingredients

For the Dough:

• 2 ⅔ cups all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon salt
• 3 sticks (1½ cups) cold unsalted butter, cut into cubes
• 6 tablespoons milk
• 4 large egg yolks

For the Anko filling (makes extra):

• 1¼ cups dried adzuki beans
• 4 cups water
• 1 cup sugar
• ⅛ teaspoon salt

For the Coconut filling (makes extra):

• 1 cup coconut milk
• 1 cup unsweetened shredded coconut
• ½ cup sugar

For the Egg wash:

• 1 large egg
• 1 tablespoon water

For the Chocolate Sauce:

• 1 cup heavy cream
• ¾ cup semisweet chocolate chips
• 8 tablespoons (1 stick) unsalted butter
• ½ teaspoon vanilla extract

Instructions

1. 1
   In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and, using a pastry cutter, cut the butter in until the mixture is well combined and sandy in texture. Try to work quickly to keep the butter as cold as possible.
2. 2
   Add the milk and egg yolks. Mix until well combined and a ball of dough can be formed. Roll the dough into a log, wrap in plastic wrap, and refrigerate for at least 1 hour.
3. 3
   Meanwhile, make the filling(s). To make the anko filling, rinse the adzuki beans under cool running water until it runs clear. Put the adzuki beans and water in an Instant Pot. Close the lid and set to sealing. Cook on high pressure for 25 minutes. Allow 15 minutes natural pressure release. Drain the beans. Return the beans to the Instant Pot and set to sauté mode. Add the sugar and salt and cook, stirring, until the sugar dissolves and the beans have thickened. Use an immersion blender to blend until smooth. Set aside to cool slightly, then cover and transfer to the refrigerator until ready to use.
4. 4
   To make the coconut filling, combine the coconut milk, shredded coconut, and sugar in a small saucepan. Cook over medium-high heat, stirring frequently, until most of the liquid has been absorbed. Remove from the heat and let cool slightly, then cover and transfer to the refrigerator until ready to use.
5. 5
   Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
6. 6
   Cut the chilled dough log into 18 equal pieces. With your fingers, flatten each piece of dough into a 4-inch disk, keeping the center thicker than the edges. The edges should be about ¼ inch thick. Scoop about 1 tablespoon of either filling into the center of the dough.
7. 7
   Working with one disk at a time, bring the edges of the dough up toward the center. Pinch to seal the dough over the filling and smooth the seams together. Shape the dough into a ball with a slightly flattened top. Place the manju on the lined baking sheet, pinched seam side down.
8. 8
   Make the egg wash by whisking the egg and water together. Brush the tops of the manju with the egg wash.
9. 9
   Bake for 20–25 minutes, until golden brown. Let cool completely.
10. 10
    If making coconut manju, make the chocolate sauce while the cookies cool. Then drizzle the warm chocolate sauce on the coconut manju.
11. 11
    For the chocolate sauce: In a small saucepan, heat the cream over medium heat until it just begins to boil. Reduce the heat to low and add the chocolate chips. Stir until the chocolate chips have melted. Add the butter and vanilla and stir until smooth.