砂糖漬け（青梅の砂糖漬け）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 40minutes
Manju (Oni Manju)｜Bakuba Cook's recipe transcription
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Ingredients
- sweet potato : 150g
- 米粉 : 40g
- 砂糖 : 大さじ2
- 塩 : ひとつまみ
Time required
65minutes
Procedure
-
1)
make the dough
00:14
Cut the sweet potato into 1cm cubes.
Place in a bowl filled with water (not listed) and let it drain for 3 to 5 minutes.
Drain well in a colander and place in a bowl.
Add sugar and mix well with a rubber spatula.
Add salt, mix again and let stand for 20-30 minutes.
Add rice flour and mix until there are no flour left. -
2)
steam
04:54
Divide 1 into 4 equal parts and place in glassine.
Put the glassine into the pudding cup.
Boil water (not listed) in a frying pan.
Add the pudding cup, cover, and steam for 15 to 20 minutes. -
3)
仕上げる
06:34
Remove the dough from the pudding cup and remove from heat.
Finished on a plate.
Point
・Oni manju is a famous manju in Nagoya.
・The recipe states that the sweet potato ingredients are 150g, but you can also make it with 170g without any problems.
・Sweet potatoes are used with the skin on, but you can also peel them.
・Adjust the water content depending on individual differences in sweet potatoes and the type of rice flour.
・When dividing into 4 equal parts in step 2, each piece weighs just under 60g.
・You can steam it using any method you like.
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