Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, brown rabbits - chestnut jouyo manjyu (wagashi). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Brown Rabbits - Chestnut Jouyo Manjyu (Wagashi) is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Brown Rabbits - Chestnut Jouyo Manjyu (Wagashi) is something which I have loved my entire life.

Great recipe for 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.

To begin with this particular recipe, we must first prepare a few components. You can have brown rabbits - chestnut jouyo manjyu (wagashi) using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Brown Rabbits - Chestnut Jouyo Manjyu (Wagashi):

1. Prepare 40 g Grated Yamaimo
2. Make ready 80 g Brown Sugar
3. Prepare 50-55 g Jouyo-ko (Rice Flour)
4. Get 60 g Chestnut puree
5. Make ready 30 g Sugar
6. Prepare ＋Food colorings

The story of a rabbit living on the. The dough is made from wheat flour, brown sugar, and baking soda: Onsen Manju (温泉饅頭), Kokuto Manju (黒糖饅頭) Jouyo-Manju (薯蕷饅頭) The dough is made from rice flour using the stickiness of grated yam: Kouhaku Manju (紅白饅頭) Sake-Manju (酒饅頭) The dough is made from wheat flour, fermented with yeast mash: Yaki-Manju. Most of the ingredients here are easily available in large supermarkets, and all are staples in Asian markets. Chestnut puree is a popular filling for cakes, sweet breads, pastries and traditional wagashi sweets in Japan.

Steps to make Brown Rabbits - Chestnut Jouyo Manjyu (Wagashi):

1. Ingredients for 10
2. Prepare filling–Add 30g of sugar into 60g of chestnut puree. Mix them well. Divide it into 10 and make them round. Wrap them with a paper towel to take the moisture.
3. Make dough—Add 80g of brown sugar into 40g of grated Yamaimo. Mix them well. Put the Yamaimo mixture into 50-55g of "jouyo-ko (rice flour)".
4. Mix them. Put the rice flour onto the yamaimo mixture and fold it.
5. Make Rabbits with Yamaimo dough & chestnut puree.—Divide the dough into 10, as using dusting flour. Wrap a chestnut puree ball with a dough. (as using dusting flour) Make it egg shape. Do the same thing and make 10.
6. Make a head and ears with chopstick and a sukeppa.
7. Make an orange paint with red + yellow and paint a rabbit's nose. Make a dark color with red + green + Jouyo-ko (rice flour) and put rabbit's eyes. (Do the same thing and make 10 Rabbits.
8. Put them in a steamer. Spray Water over them.Cool them down with a cotton clothes cover not to get dry.

Most of the ingredients here are easily available in large supermarkets, and all are staples in Asian markets. Chestnut puree is a popular filling for cakes, sweet breads, pastries and traditional wagashi sweets in Japan. It comes most commonly in two forms, kuri kinton and kuri-an. Kuri kinton, meaning "chestnut gold mash", is eaten as part of the traditional Japanese new year meal, as it symbolizes wealth and prosperity for the year ahead. Rabbit We are glad you hopped on this page!

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