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

Before you jump to Jyoyo (Chinese Yam) Manju recipe, you may want to read this short interesting healthy tips about Goodies that provide You Energy.

Healthy eating helps bring about a feeling of well being. If we eat more healthy foods and a lesser amount of of the detrimental ones we usually feel much better. A salad helps us feel much better than a piece of pizza (physically in any case). This can be a problem, however, with regards to eating between goodies. You can spend numerous hours at the food market searching for the perfect snack foods to make you feel healthy. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack food.

Try eating almonds unless you are afflicted by nut allergies. Almonds are sometimes considered a super food since they’re packed full of ingredients that help boost our energy while keeping us healthy. Various nutritional vitamins are found in these wonderful nuts. They do, however, have tryptophan-the same enzyme which makes you tired after eating turkey. Having said that, you may not need a nap after consuming almonds. These nuts unwind the muscles and provide a general sense of comfort. From time to time eating almonds could even be a mood enhancer!

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.

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

The ingredients needed to prepare Jyoyo (Chinese Yam) Manju:
  1. Prepare Yamato imo (Chinese yams)
  2. Prepare Sugar (white caster sugar)
  3. Get Joshinko
  4. Use Water or mizuame
  5. You need 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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