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Ingredient
Baby harbor seal -Jouyo Manju (Wagashi)
Introduce
Chef :
Yu-Art KichijojiBaby harbor seal -Jouyo Manju (Wagashi)
"Jouyo-Manjyu" is a king of buns, a traditional Japanese sweet which is a bean paste ball wrapped with dough of grated Yamaimo & rice flour. Yamaimo is a Yam, a kind of root vegetables. When we just say "Kome-ko=rice flour", we mention "joushin-ko". But I recommend to use "Jouyo-ko" for making "Jouyo-Manjyu" it's finer than Joushin-ko. The texture is very soft and "mochi mochi". I made baby harbor seals with it!
Ingredient
Food ration :
10p
40 g
Grated Yamaimo （Yam)
80 g
Sugar
50-55 g
Jouyo-ko (fine rice flour)
150 g
Koshi-aｎ (Red beam jam)
Cooking instructions
* Step 1
Ingredients for 10 pieces.
* Step 2
Utensils
* Step 3
Make dough. Add the sugar into the grated Yamaimo. Mix them. Put the Yamaimo mixture into the jouyo-ko(rice flower).
* Step 4
Put the jouyo-ko(rice flower) onto the yamaimo mixture and fold it. Mix them until the dough becomes like "squeezing an earlobe". Divide the dough into 10.
* Step 5
Make a beam jam ball oval. Wrap it with the dough.
* Step 6
Make it a baby seal shape.
* Step 7
Paint its tip of the nose blue with a blush.
* Step 8
Put eyes.
* Step 9
Put them in a steamer and spray water over them.
* Step 10
Steam them for 8minuites.
* Step 11
Then cool them down (with a cotton clothes cover not to get dry).
Note: if there is a photo you can click to enlarge it
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