Easy Recipe: Tasty Jyoyo (Chinese Yam) Manju

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Before you jump to Jyoyo (Chinese Yam) Manju recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

Most of us have been trained to think that comfort foods are not good and are to be avoided. Sometimes, if the comfort food is a high sugar food or another junk food, this holds true. Other times, comfort foods can be perfectly nourishing and good for us to eat. Several foods honestly do raise your mood when you eat them. If you are feeling a little bit down and need a happiness pick me up, try a few of these.

Eggs, believe it or not, are great for helping you battle depression. Just see to it that you do not throw out the yolk. Every time you want to cheer yourself up, the yolk is the most vital part of the egg. Eggs, the yolks particularly, are loaded with B vitamins. B vitamins can be fantastic for raising your mood. This is because the B vitamins increase the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Consume an egg and be happy!

Now you realize that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try some of these instead!

We hope you got benefit 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 that.

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

1. Use of Yamato imo (Chinese yams).
2. Prepare of Sugar (white caster sugar).
3. Provide of Joshinko.
4. Take of Water or mizuame.
5. Use of 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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