Brown Rabbits - Chestnut Jouyo Manjyu (Wagashi)

Name: How to cook Brown Rabbits - Chestnut Jouyo Manjyu (Wagashi) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

Yu-Art Kichijoji

Brown Rabbits - Chestnut Jouyo Manjyu (Wagashi)

There is a traditional Japanese sweet Jouyo Manjyu which is a bean paste ball wrapped with dough of grated Yamaimo & rice flour. In this recipe, chestnut puree is used instead of bean jam. And brown sugar is used for the dough. So the color gets brown a little. I made brown rabbits with these ingredients! https://youtu.be/_kIWv0sSHqo

Ingredient

Food ration :

10 servings

40 g

Grated Yamaimo

80 g

Brown Sugar

50-55 g

Jouyo-ko (Rice Flour)

60 g

Chestnut puree

30 g

Sugar

Cooking instructions

* Step 1

Ingredients for 10

* Step 2

Prepare filling--Add 30g of sugar into 60g of chestnut puree. Mix them well. Divide it into 10 and make them round. Wrap them with a paper towel to take the moisture.

* Step 3

Make dough---Add 80g of brown sugar into 40g of grated Yamaimo. Mix them well. Put the Yamaimo mixture into 50-55g of "jouyo-ko (rice flour)".

* Step 4

Mix them. Put the rice flour onto the yamaimo mixture and fold it.

* Step 5

Make Rabbits with Yamaimo dough & chestnut puree.---Divide the dough into 10, as using dusting flour. Wrap a chestnut puree ball with a dough. (as using dusting flour) Make it egg shape. Do the same thing and make 10.

* Step 6

Make a head and ears with chopstick and a sukeppa.

* Step 7

Make an orange paint with red + yellow and paint a rabbit's nose. Make a dark color with red + green + Jouyo-ko (rice flour) and put rabbit's eyes. (Do the same thing and make 10 Rabbits.