Recipe of Perfect Jyoyo (Chinese Yam) Manju

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Prepare Super Quick Homemade Jyoyo (Chinese Yam) Manju. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Jyoyo (Chinese Yam) Manju, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Jyoyo (Chinese Yam) Manju delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Jyoyo (Chinese Yam) Manju is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can cook Jyoyo (Chinese Yam) Manju using 5 ingredients and 10 steps. Here is how you can achieve that.

I made these from ingredients I had on hand. If made correctly, the dough will be elastic like marshmallows and will make little popping sounds when stretched apart. Test the dough often while mixing; if it's done before all of the flour is incorporated, stop and do not try to mix it all in (this is key.) Recipe by Maberun

Ingredients and spices that need to be Take to make Jyoyo (Chinese Yam) Manju:

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

Steps to make 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.

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So that's going to wrap it up with this exceptional food Recipe of Homemade Jyoyo (Chinese Yam) Manju. Thank you very much for your time. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!