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Before you jump to Jyoyo (Chinese Yam) Manju recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

Healthy eating is nowadays a great deal more popular than before and rightfully so. Poor diet is one factor in health problems such as heart disease and hypertension which can place a drain on the economy. While we’re incessantly being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. People typically think that healthy diets demand a great deal of work and will significantly change the way they live and eat. In reality, however, simply making some minor changes can positively impact daily eating habits.

You can get results without having to remove foods from your diet or make considerable changes at once. If you wish to commit to a wholesale change, that is fine but the main thing at first is to try to see to it that you are making more healthy eating choices. Sooner or later, you will discover that you actually prefer to ingest healthy foods after you have eaten that way for some time. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate before.

Evidently, it’s not at all hard to begin incorporating healthy eating into your daily routine.

We hope you got insight from reading it, now let’s go back to jyoyo (chinese yam) manju recipe. To cook jyoyo (chinese yam) manju you only need 5 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Jyoyo (Chinese Yam) Manju:

1. Provide Yamato imo (Chinese yams)
2. Provide Sugar (white caster sugar)
3. Get Joshinko
4. Use Water or mizuame
5. You need Koshi-an

Steps to make Jyoyo (Chinese Yam) Manju:

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. They're done! Here they are with food coloring brushed on top.

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