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Ingredient
Jouyo Manju Matcha an (Wagashi)
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Chef :
Yu-Art KichijojiJouyo Manju Matcha an (Wagashi)
This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I put Shiro an (white kidney bean paste) + Macha inside as its filling.
Cooking instructions
* Step 1
Ingredients
* Step 2
Dissolve 1tbsp of Matcha powder in a little hot water. Mix the Matcha paste and 150g of Shiro an (white kidney bean paste containing sugar) ※Leave a little amount of Matcha paste.
* Step 3
Divide it into 10 and make 10 Matcha an balls. Wrap the an balls with a paper towel. (to take the wetness out.)
* Step 4
Mix 40g of grated Yamaimo and 80g of sugar. Take 1 tbsp of the Yamaimo mixture. Mix it and the rest of Matcha paste.
* Step 5
Put the white Yamaimo mixture into 50-55g of "jouyo-ko (rice flour)". Mix them. Put the rice flour onto the yamaimo mixture and fold it. Put the green Yamaimo mixture into the rest of "jouyo-ko (rice flour)". Mix them. Put the rice flour onto the yamaimo mixture and fold it.
* Step 6
Divide the each dough into 10.
* Step 7
Extend a white dough into a circle as using dusting flour. Make the center thick. Put it on a Matcha an ball.
* Step 8
Wrap the Matcha an ball with the dough. Make it round. Decorate it with a green dough. Do the same thing and make 10 Manju.
* Step 9
Put them in a steamer and spray water over them.
* Step 10
* Step 11
Then cool them with a cotton clothes cover not to get dry.
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