Receta: Delicioso Kinoko: Mushroom – Jouyo Manju (Wagashi)

Kinoko: Mushroom – Jouyo Manju (Wagashi).

Kinoko: Mushroom - Jouyo Manju (Wagashi) You can have Kinoko: Mushroom – Jouyo Manju (Wagashi) using 5 ingredients and 9 steps. Here is how you cook that.

Ingredients of Kinoko: Mushroom – Jouyo Manju (Wagashi)

  1. Prepare 45 g of Grated Yamaimo (Yam).
  2. It’s 90 g of Sugar.
  3. You need 60 g of Jouyo-ko (fine non-glutinous rice flour).
  4. It’s 150 g of Koshi-an (red beam jam).
  5. It’s 1 Tbsp of Crushed black sesame seeds.

Kinoko: Mushroom – Jouyo Manju (Wagashi) instructions

  1. Ingredients for 10.
  2. Add 90g of white sugar into 50g of grated Yamaimo. Mix them well..
  3. Put 1/3 of the Yamaimo Mixture into 1Tbsp of crushed sesame seeds. Mix them..
  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.).
  5. Put the sesame Yamaimo mixture into the rest of "jouyo-ko (rice flour)". Make the sesame dough little softer than the white dough..
  6. Divide the each dough into 10, as using dusting flour..
  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..
  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..
  9. Put them in a steamer. Spray Water over them. Steam them for 9 minutes. Take them out and cool them with a cotton clothes cover not to get dry..