Jyoyo (Chinese Yam) Manju

1. 1

   Line a steamer with parchment paper.

2. 2

   Grate the yamato imo with a fine grater.

3. 3

   If you have a suribachi (Japanese mortar with fine grooves on the inside), grate the yamato imo using a circular motion.

4. 4

   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.

5. 5

   Add the sugar in 2 to 3 batches, and mix well with the pestle and mortar.

6. 6

   Put the jyoshinko in a bowl, then add Step 4.

7. 7

   Fold the paste in half, then press it into the flour, and repeat, mixing it in a little at a time.

8. 8

   (Refer to Helpful Hints.)

9. 9

   If made correctly, the dough will be elastic like marshmallows, and will make little popping sounds when stretched.

10. 10

    Divide the Step 5 dough into 10 uniform portions.

11. 11

    Roll the anko paste into 10 balls that are 20 g each.

12. 12

    Stretch the dough into a circle, then wrap it around the anko paste, seal, then adjust the shape.

13. 13

    Bring water to a boil in a steamer, put in Step 7, mist with water, then steam for 10 minutes on high heat.

14. 14

    (cover the steamer with a cloth to catch the condensation).

15. 15

    After steaming, transfer to a wire rack and cool with a fan to form a gloss on the dough.

16. 16

    They're done!

17. 17

    Here they are with food coloring brushed on top.

* Per serving · 4 servings · Values may vary.