Steps to Prepare Jyoyo (Chinese Yam) Manju

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, jyoyo (chinese yam) manju. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Jyoyo (Chinese Yam) Manju is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Jyoyo (Chinese Yam) Manju is something that I’ve loved my entire life. They are nice and they look fantastic.

Recipe of Jyoyo (Chinese Yam) Manju

To begin with this recipe, we have to prepare a few components. You can have jyoyo (chinese yam) manju using 5 ingredients and 10 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Jyoyo (Chinese Yam) Manju:

1. Make ready 40 grams Yamato imo (Chinese yams)
2. Get 70 grams Sugar (white caster sugar)
3. Get 70 grams Joshinko
4. Get 1/2 tsp Water or mizuame
5. Make ready 200 grams Koshi-an

Instructions

Instructions to make Jyoyo (Chinese Yam) Manju:

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.

As simple as that Recipe of Jyoyo (Chinese Yam) Manju

So that is going to wrap it up for this exceptional food jyoyo (chinese yam) manju recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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