Recipe: Appetizing Matcha Jouyo Manjyu (Wagashi)

Matcha Jouyo Manjyu (Wagashi). Great recipe for Jouyo Manju Matcha an (Wagashi). This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I put Shiro an (white kidney bean paste) + Macha inside as its filling.

Jouyo Manju Matcha an (Wagashi) This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I put Shiro an (white kidney bean paste) + Macha inside as its filling. You can make traditional Japanese sweet; "Jouyo Manju - a bun with a bean jam filling-". You can have Matcha Jouyo Manjyu (Wagashi) using 5 ingredients and 11 steps. Here is how you cook it.

Ingredients of Matcha Jouyo Manjyu (Wagashi)

1. Prepare 40 g of igname râpée.
2. Prepare 80 g of sucre.
3. You need 50-55 of gJouyo-ko (farine de riz).
4. Prepare 150 g of Shiro-an(pâte d'haricots blanche).
5. It's 1 cuillère à soupe of Matcha.

The ingredients of the ban are Japanese Yam potato and rice flour. Then you can relax and have a Matcha (tea) & your sweets together in a Chashitsu (tea room). Wagashi served with koicha (濃茶, thick matcha) is called omogashi (主菓子) often made of bean paste, sesame, rice, sweet potato, and sugar. The sweetness of the wagashi along with the bitter, deep taste of matcha is regarded by Japanese people as a heavenly combination.

Matcha Jouyo Manjyu (Wagashi) instructions

1. Ingrédients.
2. Dissolvez 1 cuillère à soupe de Matcha avec l'eau chaud. Mélangez le Matcha et 150g de Shiro-an (pâte d'haricots blanche). ※Laissez le Matcha un pue..
3. Divisez la en 10 parts et faites les 10 boules. Et enveloppez les avec une serviette en papier pour les égoutter..
4. Mélangez 80g de sucre et 40g de igname râpée. Prenez 1 cuillère à soupe de cette mélanger et mélangez la et le Matcha reste. Ajoutez la mélanger blanche à 55g de farine de riz..
5. Ajoutez la mélanger blanche à 55g de farine de riz. Mélangez la. Mettez la mélanger verte à le reste de farine de riz. Mélangez la..
6. Divisez la chaque pâte en 10 parts..
7. Tendez la pâte blanche..
8. Enveloppez une boule d‘haricots blanche et verte avec une part de la pâte blanche.(en saupoudrant farine). La faites globique. Décorez la avec la pâte verte. Recommencez avec les 10 autres boules..
9. Mettez les dans le cuiseur à vapeur. Vaporisez l'eau..
10. .
11. Enlevez les et faites les refroidir couverts d'un tissu. C'est fini!.

Jouyo Manju Matcha an (Wagashi) This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I put Shiro an (white kidney bean paste) + Macha inside as its filling. Anko, or red bean paste, is known as the representative ingredient in many wagashi. Manju and dorayaki, two types of standard wagashi containing red bean paste, have long been beloved by Japanese people. Manju consists of a thin dough made from fine wheat or rice flour.