This was simple and a great go-to for a quick glaze. I used a smoked, bone-in ham. I think the smokiness was a perfect complement to the sweetness of the glaze. I used two cans of pineapple chunks, and I did not do the toothpick part.
Made it the way it was described, including raisins. I omitted raisins the first time, and it was good, but with the raisins there's minor sweetness that rounds out the dish. I added peas to the rice
The taste is exactly what I wanted! I ate them when I was young, in Hawaii, where they are called Mana Pua. The dough is STICKY. I had to really flour my hands and the prep surface to minimize the tackiness. I thought the meat to dough ratio was just right. It was easier to pull apart - rather than cut - the portioned dough into 12 pieces. The dough was so sticky that my prep method evolved into flattening the dough pieces, putting the meat on top, then lifting the edges to pinch the top closed, then twisted it a couple of times (idea from another website during my research). I am very happy! Store-bought can be so expensive plus sometimes you get only a tiny bit of meat in a mountain of bread. :)
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.