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Before you jump to Yomogi Manju recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
You already know how crucial it is to have a heart that is healthy. Here’s a thought: How can the rest of your body stay healthy if your heart isn’t healthy? You already know that exercising regularly and leading a healthy lifestyle both factor to a great extent into the overall health of your heart. Are you aware, however, that there are several foods that can help your heart be healthier? If you would like to know which foods you should be eating to improve your heart health, continue reading.
Know that fish is more or less the healthiest food you can eat. You’re probably already aware of this since your doctor has advised you to ingest some fish at least two or three times every week. This is especially true for people whose hearts are not in good shape. Be aware that fish is packed full of Omega 3’s which are elements that process cholesterol and turn it into healthy energy. Try eating fish twice a week.
There are dozens (if not more) of foods that are great for your body. It’s true that every food discussed in this article can help your body in many ways. They are essentially terrific, though, for keeping your heart as healthy as it can be. Introduce these foods into your diet daily. Your heart will be grateful for it!
We hope you got insight from reading it, now let’s go back to yomogi manju recipe. To cook yomogi manju you only need 10 ingredients and 11 steps. Here is how you do it.
The ingredients needed to cook Yomogi Manju:
- Prepare 130 grams Cake flour
- Prepare 5 grams Dried yomogi (Japanese mugwort)
- Take 1 tsp Baking soda
- Use 80 grams Sugar
- Get 50 ml Water
- Provide 1 Katakuriko (for final dusting)
- Get 100 grams ＊Adzuki beans
- Get 70 grams ＊Sugar
- Provide 1 pinch ＊Salt
- Get 500 ml ＊Water
Instructions to make Yomogi Manju:
- Make the filling. First, cook the adzuki beans. Boil the ＊water with the beans until tender, then add the ＊salt and ＊sugar and simmer until the liquid reduces, mashing the beans as you go.
- Portion the filling from Step 1 (or store bought filling) into 12 balls.
- Mix together the cake flour and dried yomogi.
- Put the water and sugar into a bowl, and heat to melt the sugar. After cooling, add baking soda and combine with the dough from Step 3. Let chill in the refrigerator to make it easier to handle.
- Break the dough from Step 4 into 12 balls. (About the same size as the filling balls).
- Shape the manju. Flatten the dough balls from Step 5 and place a filling in the center.
- Use your thumb and pointer finger to stretch the dough up and around the filling like in the picture. If you leave the bottom slightly thicker than the rest, it looks nicer when finished.
- It's done! It's fine if this dough is a little thinner at the bottom. Be sure to completely cover the filling.
- Once you get all the dough and filling balls to Step 8, put the opening side down and lightly coat with katakuriko. They'll be nice and shiny when finished. You could also omit it.
- Place the manju in a steamer on 3-4 cm sheets of parchment paper. They will plump when steamed, so leave a little room between.
- Steam for about 10 minutes, and they're done. This picture was taken just after they finished steaming.
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