Recipe: Delicious Jyoyo (Chinese Yam) Manju

Jyoyo (Chinese Yam) Manju.

Jyoyo (Chinese Yam) Manju You can cook Jyoyo (Chinese Yam) Manju using 5 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Jyoyo (Chinese Yam) Manju

  1. Prepare 40 grams of Yamato imo (Chinese yams).
  2. It’s 70 grams of Sugar (white caster sugar).
  3. You need 70 grams of Joshinko.
  4. You need 1/2 tsp of Water or mizuame.
  5. Prepare 200 grams of Koshi-an.

Jyoyo (Chinese Yam) Manju instructions

  1. Line a steamer with parchment paper..
  2. Grate the yamato imo with a fine grater. If you have a suribachi (Japanese mortar with fine grooves on the inside), grate the yamato imo using a circular motion..
  3. Add the water or sugar syrup in 2 to 3 batches, then mix with a pestle while incorporating air, and mix until it becomes sticky..
  4. Add the sugar in 2 to 3 batches, and mix well with the pestle and mortar..
  5. Put the jyoshinko in a bowl, then add Step 4. Fold the paste in half, then press it into the flour, and repeat, mixing it in a little at a time. (Refer to Helpful Hints.).
  6. If made correctly, the dough will be elastic like marshmallows, and will make little popping sounds when stretched..
  7. Divide the Step 5 dough into 10 uniform portions. Roll the anko paste into 10 balls that are 20 g each. Stretch the dough into a circle, then wrap it around the anko paste, seal, then adjust the shape..
  8. Bring water to a boil in a steamer, put in Step 7, mist with water, then steam for 10 minutes on high heat. (cover the steamer with a cloth to catch the condensation)..
  9. After steaming, transfer to a wire rack and cool with a fan to form a gloss on the dough..
  10. They're done! Here they are with food coloring brushed on top..

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