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1
Line a steamer with parchment paper.
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2
Grate the yamato imo with a fine grater.
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3
If you have a suribachi (Japanese mortar with fine grooves on the inside), grate the yamato imo using a circular motion.
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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.
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5
Add the sugar in 2 to 3 batches, and mix well with the pestle and mortar.
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6
Put the jyoshinko in a bowl, then add Step 4.
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7
Fold the paste in half, then press it into the flour, and repeat, mixing it in a little at a time.
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8
(Refer to Helpful Hints.)
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9
If made correctly, the dough will be elastic like marshmallows, and will make little popping sounds when stretched.
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10
Divide the Step 5 dough into 10 uniform portions.
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11
Roll the anko paste into 10 balls that are 20 g each.
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12
Stretch the dough into a circle, then wrap it around the anko paste, seal, then adjust the shape.
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13
Bring water to a boil in a steamer, put in Step 7, mist with water, then steam for 10 minutes on high heat.
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14
(cover the steamer with a cloth to catch the condensation).
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15
After steaming, transfer to a wire rack and cool with a fan to form a gloss on the dough.
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16
They're done!
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17
Here they are with food coloring brushed on top.
