White Java Sparrow - Jouyo Manju (Wagashi).
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, white java sparrow - jouyo manju (wagashi). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
White Java Sparrow - Jouyo Manju (Wagashi) is one of the most popular of recent trending meals in the world. It's appreciated by millions every day. It is easy, it is fast, it tastes yummy. White Java Sparrow - Jouyo Manju (Wagashi) is something which I've loved my whole life. They're nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook white java sparrow - jouyo manju (wagashi) using 5 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make White Java Sparrow - Jouyo Manju (Wagashi):
- {Get 40 g of Grated Yamaimo （Yam).
- {Make ready 80 g of Sugar.
- {Get 50-55 g of Jouyo-ko (fine rice flour).
- {Make ready 150 g of Koshi-aｎ (Red beam jam).
- {Get of ＋Food colorings.
Instructions to make White Java Sparrow - Jouyo Manju (Wagashi):
- Ingredients for 10 pieces. *Grated Yam 40g = 10g Yam powder + 30ml Water.
- Utensils.
- Make dough. Add the sugar into the grated Yamaimo. Mix them. Put the Yamaimo mixture into the jouyo-ko(rice flower)..
- Put the jouyo-ko(rice flower) onto the yamaimo mixture and fold it. Mix them until the dough becomes like "squeezing an earlobe". Divide the dough into 10..
- Wrap a beam jam ball with the dough..
- Make it oval. Make a head with chopsticks. Make a beak and a tail..
- Paint a beak. Put eyes..
- Put them in a steamer and spray water over them..
- Steam them for 8minuites..
- Then cool them down (with a cotton clothes cover not to get dry)..
So that is going to wrap it up with this special food white java sparrow - jouyo manju (wagashi) recipe. Thanks so much for your time. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!