葛饅頭くずまんじゅう
Kudzu Manju / Kudzu Jelly Ball with Sweet Bean Paste

Kudzu Manju... also called 水饅頭みずまんじゅう (Mizu/Water Manju), which is usually chilled in cool water before serving. In summer, I remember the Kudzu Manju made by Iseya, a shop of long standing in Obama city, Fukui prefecture, Japan. In my childhood, my family usually called at the shop on the way from the railway station to my grandparents' place. This recipe introduces Kudzu Manju with delicate sweetness and very soft texture as near the Iseya's products in my memory as possible. (Cooking Time: about 30 minutes except cooling time)

Ingredients (for 4 eaches)
漉し餡こしあん
Koshi-An /Strained Azuki Bean Paste
100 g
葛粉くずこ
Kudzu-ko /Kudzu Starch Flour (Kudzu 100%)
30 g
Sugar (White granulated)50 g
Water200 mL

Directions

  1. Place 4 eaches of heat-safe molds with round bottom (for example, tea cup, jelly mold) on a table. Prepare a steamer which the mold can set in.
  2. Divide Koshi-An paste into 4 balls, and lightly push the balls by your palms.
  3. Pour water in a small bowl and dissolve suger well. Add and mix Kudzu-ko into the bowl, and strain the liquid with a fine sieve.
  4. Pour the liquid into a microwave-save bowl. Heat it in microwave oven for 30 seconds and mix the inside well. Heat it again for 15 or 20 seconds and mix the inside well until it becomes translucent cream as like custard sauce.
  5. PouringImmediately divide and pour the cream into the molds of the direction #1. Sink each Koshi-An ball of the direction #2 into the cream and make the surface of the cream flat by a wet rubber spatula.
  6. Put the molds in the direction #5 into the steamer that steam already comes out from. Steam them for 7 or 10 minutes until the jelly becomes transparent.
  7. Set a large bowl with ice water. Sink the jelly balls with the molds into the ice water and cool down until the jelly becomes firm.
  8. Keep the bowl in refrigerator and pick the jelly balls up from the molds before serving.

Notes & Arrangements

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