Recipe: Perfect Jyoyo (Chinese Yam) Manju

Recipe: Perfect Jyoyo (Chinese Yam) Manju Delicious, fresh and tasty.

Jyoyo (Chinese Yam) Manju. Jyoyo (Chinese Yam) Manju Recipe by cookpad.japan. Great recipe for Jyoyo (Chinese Yam) Manju. I made these from ingredients I had on hand.

It is sometimes called Chinese potato or by its Japanese name nagaimo.

It is a perennial climbing vine, native to China and East Asia.

Chinese yam is a climbing vine native to China that is currently widespread throughout East Asia.

You can have Jyoyo (Chinese Yam) Manju using 5 ingredients and 10 steps. Here is how you cook that.

Ingredients of Jyoyo (Chinese Yam) Manju

1. It’s 40 grams of Yamato imo (Chinese yams).

2. Prepare 70 grams of Sugar (white caster sugar).

3. Prepare 70 grams of Joshinko.

4. It’s 1/2 tsp of Water or mizuame.

5. It’s 200 grams of Koshi-an.

Although this herb has medical advantages, it also carries major drawbacks for the environment; it can quickly invade habitats and may reduce plant diversity.

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Cantonese Pork Soup With Carrots & Chinese Yam, Cucumbers And Black Fungus Stir-fry With Chinese Yam, One-pot Braised Chinese Soy Sauce Chicken.

Chinese yam is used in Chinese herbal medicine, traditionally to treat disorders related to the stomach, spleen, lungs, and kidneys.

Jyoyo (Chinese Yam) Manju instructions

1. Line a steamer with parchment paper..

2. Grate the yamato imo with a fine grater. If you have a suribachi (Japanese mortar with fine grooves on the inside), grate the yamato imo using a circular motion..

3. Add the water or sugar syrup in 2 to 3 batches, then mix with a pestle while incorporating air, and mix until it becomes sticky..

4. Add the sugar in 2 to 3 batches, and mix well with the pestle and mortar..

5. Put the jyoshinko in a bowl, then add Step 4. Fold the paste in half, then press it into the flour, and repeat, mixing it in a little at a time. (Refer to Helpful Hints.).

6. If made correctly, the dough will be elastic like marshmallows, and will make little popping sounds when stretched..

7. Divide the Step 5 dough into 10 uniform portions. Roll the anko paste into 10 balls that are 20 g each. Stretch the dough into a circle, then wrap it around the anko paste, seal, then adjust the shape..

8. Bring water to a boil in a steamer, put in Step 7, mist with water, then steam for 10 minutes on high heat. (cover the steamer with a cloth to catch the condensation)..

9. After steaming, transfer to a wire rack and cool with a fan to form a gloss on the dough..

10. Theyre done! Here they are with food coloring brushed on top..

The roots of Chinese yam contain diosgenin, which can be used to produce steroids such as estrogen and progesterone in a lab.

Chinese yam, also known as Dioscorea opposita or Shan Yao in Pinyin, has long been used as a congenital and acquired tonic, earning it the name "fairy food." Among all cooking methods, stir-fried thick yam slices and yam stew are the most common practices.

Well, what is Chinese yam good for?

A wide variety of chinese yam options are available to you, such as cultivation type, style.

Nagaimo (or Chinese Yam) is a super nutritious root vegetable that is absolutely delicious eaten raw!