How to Cook Perfect Kinoko: Mushroom - Jouyo Manju (Wagashi)

Kinoko: Mushroom - Jouyo Manju (Wagashi).

You can have Kinoko: Mushroom - Jouyo Manju (Wagashi) using 5 ingredients and 9 steps. Here is how you cook that.

Ingredients of Kinoko: Mushroom - Jouyo Manju (Wagashi)

1. It's 45 g of Grated Yamaimo （Yam).
2. You need 90 g of Sugar.
3. You need 60 g of Jouyo-ko (fine non-glutinous rice flour).
4. Prepare 150 g of Koshi-aｎ (red beam jam).
5. You need 1 Tbsp of Crushed black sesame seeds.

Kinoko: Mushroom - Jouyo Manju (Wagashi) instructions

1. Ingredients for 10.
2. Add 90g of white sugar into 50g of grated Yamaimo. Mix them well..
3. Put 1/3 of the Yamaimo Mixture into 1Tbsp of crushed sesame seeds.　Mix them..
4. Put the white Yamaimo mixture into 60g of "jouyo-ko (rice flour)".　Mix them. Put the rice flour into the yamaimo mixture. Take out the dough. (when around 2/3 of flour interblends into it.).
5. Put the sesame Yamaimo mixture into the rest of "jouyo-ko (rice flour)". Make the sesame dough little softer than the white dough..
6. Divide the each dough into 10, as using dusting flour..
7. [Make 10 Mushurooms]　Extend a white dough into a circle as using dusting flour.　Wrap a bean jam ball with the dough. (You don't have to wrap completely)　Make it egg shape..
8. Extend a sesame dough into a circle as using dusting flour. Make a smaller and thicker circle than white one.　Put it on the top.　Make 10 Mushrooms with this way..
9. Put them in a steamer. Spray Water over them.　Steam them for 9 minutes.　Take them out and cool them with a cotton clothes cover not to get dry..