White Java Sparrow - Jouyo Manju (Wagashi)
White Java Sparrow - Jouyo Manju (Wagashi)

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, white java sparrow - jouyo manju (wagashi). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Great recipe for 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.

White Java Sparrow - Jouyo Manju (Wagashi) is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. White Java Sparrow - Jouyo Manju (Wagashi) is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook white java sparrow - jouyo manju (wagashi) using 5 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make White Java Sparrow - Jouyo Manju (Wagashi):
  1. Take 40 g Grated Yamaimo （Yam)
  2. Make ready 80 g Sugar
  3. Take 50-55 g Jouyo-ko (fine rice flour)
  4. Take 150 g Koshi-aｎ (Red beam jam)
  5. Make ready ＋Food colorings

I made white Java sparrows with this ingredient. Java birds were very popular as companion birds in the Showa era. White Java Sparrow - Jouyo Manju (Wagashi) Grated Yamaimo （Yam) • Sugar • Jouyo-ko (fine rice flour) • Koshi-an (Red beam jam) • ＋Food colorings Cookingbee The Java Sparrow originates from Southern Asia, where it can be found in Java, Bali, and Sumatra. Here they are regarded as a serious agricultural pest in rice fields.

Instructions to make White Java Sparrow - Jouyo Manju (Wagashi):
  1. Ingredients for 10 pieces. *Grated Yam 40g = 10g Yam powder + 30ml Water
  2. Utensils
  3. Make dough. Add the sugar into the grated Yamaimo. Mix them. Put the Yamaimo mixture into the jouyo-ko(rice flower).
  4. Put the jouyo-ko(rice flower) onto the yamaimo mixture and fold it. Mix them until the dough becomes like "squeezing an earlobe". Divide the dough into 10.
  5. Wrap a beam jam ball with the dough.
  6. Make it oval. Make a head with chopsticks. Make a beak and a tail.
  7. Paint a beak. Put eyes.
  8. Put them in a steamer and spray water over them.
  9. Steam them for 8minuites.
  10. Then cool them down (with a cotton clothes cover not to get dry).

White Java Sparrow - Jouyo Manju (Wagashi) Grated Yamaimo （Yam) • Sugar • Jouyo-ko (fine rice flour) • Koshi-an (Red beam jam) • ＋Food colorings Cookingbee The Java Sparrow originates from Southern Asia, where it can be found in Java, Bali, and Sumatra. Here they are regarded as a serious agricultural pest in rice fields. Just look at their scientific name for evidence. Traditionally, the white bean paste is made from scratch with a base of lima beans, sugar, water, and a dash of salt. This process is very simple, but time-consuming, and requires a careful eye.

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