Jouyo Manju Matcha an (Wagashi)
Jouyo Manju Matcha an (Wagashi)

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, jouyo manju matcha an (wagashi). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Jouyo Manju Matcha an (Wagashi) is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Jouyo Manju Matcha an (Wagashi) is something which I have loved my entire life. They are fine and they look fantastic.

Jouyo Manju Matcha an (Wagashi) step by step. Halloween Manju (Pumpkin and Sweet Potato) I usually don't post on Saturday, but this is a special extra for Halloween. Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, halloween pumpkins- jouyo manjyu (wagashi).

To get started with this recipe, we have to first prepare a few ingredients. You can have jouyo manju matcha an (wagashi) using 5 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Jouyo Manju Matcha an (Wagashi):
  1. Take 40 g Grated Yamaimo （Yam)
  2. Get 80 g Sugar
  3. Make ready 50-55 gJouyo-ko (fine rice flour)
  4. Make ready 150 g Shiro-aｎ (White kidney bean paste)
  5. Take 1 Tbsp Matcha

Jouyo 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. Jouyo 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.

Steps to make Jouyo Manju Matcha an (Wagashi):
  1. Ingredients
  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.
  3. Divide it into 10 and make 10 Matcha an balls. Wrap the an balls with a paper towel. (to take the wetness out.)
  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.
  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.
  6. Divide the each dough into 10.
  7. Extend a white dough into a circle as using dusting flour. Make the center thick. Put it on a Matcha an ball.
  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.
  9. Put them in a steamer and spray water over them.
  11. Then cool them with a cotton clothes cover not to get dry.

Jouyo 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. Wagashi Containing Red Bean Paste: Manju And Dorayaki Anko, or red bean paste, is known as the representative ingredient in many wagashi. Manju and dorayaki, two types of standard wagashi containing red bean paste, have long been beloved by Japanese people. Manju consists of a thin dough made from fine wheat or rice flour.

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