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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 Doesn’t Have To Be Difficult.

The benefits of healthy eating are now being given more attention than ever before and there are many reasons why this is so. Poor diet is a leading factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. There are more and more campaigns to try to get people to follow a more healthy lifestyle and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that lots of people feel it will take lots of effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, people can modify their eating habits for the better by carrying out some modest changes.

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Obviously, it’s easy to begin integrating healthy eating into your life.

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

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

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

Instructions 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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