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Jyoyo (Chinese Yam) Manju
Jyoyo (Chinese Yam) Manju

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We hope you got benefit from reading it, now let’s go back to jyoyo (chinese yam) manju recipe. To make jyoyo (chinese yam) manju you need 5 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Jyoyo (Chinese Yam) Manju:
  1. Use Yamato imo (Chinese yams)
  2. Take Sugar (white caster sugar)
  3. Use Joshinko
  4. Take Water or mizuame
  5. Take Koshi-an
Steps 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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