Halloween Pumpkins- Jouyo Manjyu (Wagashi)
This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I made small pumpkins with this ingredient. Real pumpkin is mixed in the filling.
https://youtu.be/FjmGNMkAMRs
Halloween Pumpkins- Jouyo Manjyu (Wagashi)
This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I made small pumpkins with this ingredient. Real pumpkin is mixed in the filling.
https://youtu.be/FjmGNMkAMRs
Cooking Instructions
- 1
Ingredients for 10 pieces. *Grated Yam 40g = 10g Yam powder + 30ml Water
- 2
Cook 50g of Pumpkin in a microwave oven. Mix the cooked pumpkin and 100g of red bean jam. Divide it into 10 and make them round. Wrap them with a paper towel to take their water.
- 3
Colorize 40g of grated Yamaimo. Add 70g of sugar into the grated Yamaimo. Mix them well.
- 4
Put the Yamaimo mixture into the "Jouyo-ko". Mix them. (Put the "Jouyo-ko" onto the yamaimo mixture and fold it.) When the dough becomes like "squeezing an earlobe", divide the dough into 10, as using dusting flour.
- 5
Wrap a bean jam ball with the dough as using dusting flour.
- 6
Make notches on the top of a dough (putting 2 crosses). Make 8 ditches form the bottom to the top with a round chopstick.
- 7
Make a round dent in the center. Put a square chip of pumpkin peel. Put them in a steamer. Spray water over them. Steam them for 8 minutes.
- 8
Cool them down with a cotton clothes cover not to get dry.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Snowman - Jouyo Manju (Wagashi) Snowman - Jouyo Manju (Wagashi)
This is a traditional Japanese sweet which is a bean paste ball wrapped with dough of grated Yamaimo & Jouyo-ko (rice flour). Sense of the season is very important for Japanese Sweet. So I made a small Snowman with this ingredient for winter!
-
Easter Rabbits and Eggs- Jouyo Manju (Wagashi) Easter Rabbits and Eggs- Jouyo Manju (Wagashi)
This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & rice flour. I made Easter Rabbits & Eggs with this ingredients. -
Kinoko: Mushroom - Jouyo Manju (Wagashi) Kinoko: Mushroom - Jouyo Manju (Wagashi)
This is a traditional Japanese sweet which is a bean paste ball rapped with dough of grated Yamaimo & rice flour. It's called "Jouyo Manju"! This is a recipe of the Manju shaped in a mushroom. -
Halloween Wagashi - Kabocha Squash Mochi Halloween Wagashi - Kabocha Squash Mochi
I was looking at the mound of kabocha squash we had in our house, and wanted to make something creative with them. This is a kabocha squash variation of a white ume plum shaped wagashi sweet I make using gyuuhi. When I look at the row of finished little kabocha squash dumplings, they're so cute that they I can't help smiling. (I know, I'm weird.)If you pass the kabocha squash paste through a sieve again, it will become even smoother, and the gyuuhi will look nice. The texture of the gyuuhi will vary on the water content of the kabocha squash, so adjust as necessary. For 5 pieces. Recipe by Yukiline
-
Hamster - Jouyo Manju (Wagashi) Hamster - Jouyo Manju (Wagashi)
This is a traditional Japanese sweet which is a bean paste ball wrapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I tried making a round small animal. Djungarian Hamster with the ingredients! -
Clover & Caterpillar - Jouyo Manju (Wagashi) Clover & Caterpillar - Jouyo Manju (Wagashi)
This is a traditional Japanese sweet which is a bean paste ball wrapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I made a four-leaf clover with four heart‐shaped Manju and tried to make a green caterpillar. Made heart shape Manju for a clover. They also can be sweets for St. Valentine's Day. -
White Java Sparrow - Jouyo Manju (Wagashi) White Java Sparrow - Jouyo Manju (Wagashi)
This is a traditional Japanese sweet which is a bean paste ball wrapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I made white Java sparrows with this ingredient. Java birds were very popular as companion birds in the Showa era. -
Sakura: Cherry blossom - Jouyo Manju (Wagashi) Sakura: Cherry blossom - Jouyo Manju (Wagashi)
This is a traditional Japanese sweet which is a bean paste ball wrapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I draw Sakura (Cherry blossom) on it with a pink food coloring! -
Brown Rabbits - Chestnut Jouyo Manjyu (Wagashi) Brown Rabbits - Chestnut Jouyo Manjyu (Wagashi)
There is a traditional Japanese sweet Jouyo Manjyu which is a bean paste ball wrapped with dough of grated Yamaimo & rice flour. In this recipe, chestnut puree is used instead of bean jam. And brown sugar is used for the dough. So the color gets brown a little. I made brown rabbits with these ingredients!https://youtu.be/_kIWv0sSHqo -
Jouyo Manju Matcha an (Wagashi) 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. -
Baby harbor seal -Jouyo Manju (Wagashi) Baby harbor seal -Jouyo Manju (Wagashi)
"Jouyo-Manjyu" is a king of buns, a traditional Japanese sweet which is a bean paste ball wrapped with dough of grated Yamaimo & rice flour. Yamaimo is a Yam, a kind of root vegetables. When we just say "Kome-ko=rice flour", we mention "joushin-ko". But I recommend to use "Jouyo-ko" for making "Jouyo-Manjyu" it's finer than Joushin-ko. The texture is very soft and "mochi mochi". I made baby harbor seals with it! -
Niji: Rainbow - Jouyo Manju (Wagashi) Niji: Rainbow - Jouyo Manju (Wagashi)
This is a traditional Japanese sweet which is a bean paste ball wrapped with dough of grated Yamaimo & Jouyo-ko (rice flour). I draw Niji (Rainbow) on it with brushes and food colorings!
More Recipes
Comments