Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, jouyo manju matcha an (wagashi). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Jouyo Manju Matcha an (Wagashi) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Jouyo Manju Matcha an (Wagashi) is something that I have loved my whole life.
Musashino-city - It's a combination activity of Wagashi (Japanese confectionary and vegan sweet) Making and Sado (Tea ceremony) experience. I first show you the instruction video and you will try making traditional Japanese sweet; "Jouyo Manju - a bun with a bean jam filling". Musashino-city - It's a combination activity of Wagashi (Japanese confectionary and vegan sweet) Making and Sado (Tea ceremony) experience.
To get started with this particular recipe, we must prepare a few components. You can have jouyo manju matcha an (wagashi) using 5 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Jouyo Manju Matcha an (Wagashi):
- Get 40 g Grated Yamaimo （Yam)
- Prepare 80 g Sugar
- Take 50-55 gJouyo-ko (fine rice flour)
- Get 150 g Shiro-aｎ (White kidney bean paste)
- Prepare 1 Tbsp Matcha
Along with designer's career, collecting Japanese art and enjoying. This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & Jouyo-ko (rice flour). Wagashi are traditional Japanese sweets that have been eaten in Japan for generations. Japan has many varieties of wagashi.
Instructions to make Jouyo Manju Matcha an (Wagashi):
- Ingredients
- 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.
- Divide it into 10 and make 10 Matcha an balls. Wrap the an balls with a paper towel. (to take the wetness out.)
- Mix 40g of grated Yamaimo and 80g of sugar. Take 1 tbsp of the Yamaimo mixture. Mix it and the rest of Matcha paste.
- 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.
- Divide the each dough into 10.
- Extend a white dough into a circle as using dusting flour. Make the center thick. Put it on a Matcha an ball.
- 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.
- Put them in a steamer and spray water over them.
- Then cool them with a cotton clothes cover not to get dry.
Other varieties of manju include mizu manju, which is made of arrowroot flour, and momiji manju from Hiroshima, which is baked after adding eggs and sugar to the dough. Wagashi in the Japanese tea ceremony. Wagashi comforts us not only by its nutritional value, but also its beautiful design that changes throughout the year. Wagashi combined with matcha plays an important role in the Japanese tea ceremony as well as in Japanese tea culture. Sept. to Mid-Oct, You make "Usagi (Rabbit).
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