Recipe of Jyoyo (Chinese Yam) Manju

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, jyoyo (chinese yam) manju. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Jyoyo (Chinese Yam) Manju is one of the most favored of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Jyoyo (Chinese Yam) Manju is something that I have loved my entire life.

Recipe of Jyoyo (Chinese Yam) Manju

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Prepare 40 grams Yamato imo (Chinese yams)
2. Prepare 70 grams Sugar (white caster sugar)
3. Take 70 grams Joshinko
4. Make ready 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’s going to wrap it up with this special food jyoyo (chinese yam) manju recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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