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Home Dish Kinoko: Mushroom - Jouyo Manju (Wagashi)

Kinoko: Mushroom - Jouyo Manju (Wagashi)

Name: How to cook Kinoko: Mushroom - Jouyo Manju (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

Kinoko: Mushroom - Jouyo Manju (Wagashi)

This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & rice flour. It's called "Jouyo Manju"! This is a recipe of the Manju shaped in a mushroom.

Ingredient

Food ration :

10 servings

45 g

Grated Yamaimo （Yam)

90 g

Sugar

60 g

Jouyo-ko (fine non-glutinous rice flour)

150 g

Koshi-aｎ (red beam jam)

1 Tbsp

Crushed black sesame seeds

Cooking instructions

* Step 1

Ingredients for 10

* Step 2

Add 90g of white sugar into 50g of grated Yamaimo. Mix them well.

* Step 3

Put 1/3 of the Yamaimo Mixture into 1Tbsp of crushed sesame seeds.　Mix them.

* Step 4

Put the white Yamaimo mixture into 60g of "jouyo-ko (rice flour)".　Mix them. Put the rice flour into the yamaimo mixture. Take out the dough. (when around 2/3 of flour interblends into it.)

* Step 5

Put the sesame Yamaimo mixture into the rest of "jouyo-ko (rice flour)". Make the sesame dough little softer than the white dough.

* Step 6

Divide the each dough into 10, as using dusting flour.

* Step 7

[Make 10 Mushurooms]　Extend a white dough into a circle as using dusting flour.　Wrap a bean jam ball with the dough. (You don't have to wrap completely)　Make it egg shape.

* Step 8

Extend a sesame dough into a circle as using dusting flour. Make a smaller and thicker circle than white one.　Put it on the top.　Make 10 Mushrooms with this way.