Billions have begged for Jackie Maruhashi’s LAYERED MANJU recipe.  Her manju was a phenomenal hit at the Sun Valley potluck.  So, by popular demand, here’s her über scret recipe!  Happy baking—remember, practice SAFE baking – do NOT bake while naked.

Layered MANJU
~ from Chef Jackie Maruhashi ~

½ lb. butter
2 ½ Cups flour
¼ Cup sugar
¼ Teaspoon salt
¼ Cup + 2 Tablespoons condensed milk
1 can Koshi or Tsubushi (Red Bean)
1 egg (beat & brush on top of dough)

  1. Cream butter
  2. Combine dry ingredients & mix with butter alternating with condensed milk.
  3. Divide dough in half & place half in 8”x8” pyrex dish.
  4. Evenly spoon red bean on top of tough
  5. Crumble remaining dough on top of the red bean.
  6. Brush top with beaten egg.
  7. Preheat oven & bake at 350 degrees for 40 minutes or until done

Chef Jackie’s Tip: – I doubled the recipe for the Sun Valley potluck but did not double the red bean paste since I like the recipe with only a hint of red bean.