Hi, I am Clara. Today, I’m gonna show you how to make yomogi manju recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Yomogi Manju Recipe
Yomogi Manju is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Yomogi Manju is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook yomogi manju using 10 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Yomogi Manju:
- Make ready 130 grams Cake flour
- Make ready 5 grams Dried yomogi (Japanese mugwort)
- Get 1 tsp Baking soda
- Make ready 80 grams Sugar
- Get 50 ml Water
- Prepare 1 Katakuriko (for final dusting)
- Get 100 grams ＊Adzuki beans
- Prepare 70 grams ＊Sugar
- Get 1 pinch ＊Salt
- Prepare 500 ml ＊Water
Instructions to make Yomogi Manju:
- Make the filling. First, cook the adzuki beans. Boil the ＊water with the beans until tender, then add the ＊salt and ＊sugar and simmer until the liquid reduces, mashing the beans as you go.
- Portion the filling from Step 1 (or store bought filling) into 12 balls.
- Mix together the cake flour and dried yomogi.
- Put the water and sugar into a bowl, and heat to melt the sugar. After cooling, add baking soda and combine with the dough from Step 3. Let chill in the refrigerator to make it easier to handle.
- Break the dough from Step 4 into 12 balls. (About the same size as the filling balls).
- Shape the manju. Flatten the dough balls from Step 5 and place a filling in the center.
- Use your thumb and pointer finger to stretch the dough up and around the filling like in the picture. If you leave the bottom slightly thicker than the rest, it looks nicer when finished.
- It’s done! It’s fine if this dough is a little thinner at the bottom. Be sure to completely cover the filling.
- Once you get all the dough and filling balls to Step 8, put the opening side down and lightly coat with katakuriko. They’ll be nice and shiny when finished. You could also omit it.
- Place the manju in a steamer on 3-4 cm sheets of parchment paper. They will plump when steamed, so leave a little room between.
- Steam for about 10 minutes, and they’re done. This picture was taken just after they finished steaming.
So that is going to wrap this up for this exceptional dish yomogi manju recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
