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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 Easy Ways to Get Healthy.

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There are many things you can go after to become healthy. Not all of them require fancy gym memberships or limited diets. It is the little things you choose on a daily basis that really help you with weight loss and becoming healthy. Make sensible choices every day is a great start. Wanting to get in as much physical exercise as possible is another. Don’t overlook that health isn’t only about just how much you weigh. You need to help make your body as strong as possible.

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

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