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Yamatoimo is the most suitable variety of Japanese Mountain Yam for making Wagashi. Unlike other mountain yams that most people know, yamatoimo has a soft and light texture and a very natural sweet flavour. When paired passion fruit's natural refreshing aroma and slightly acidic taste, it is a delicious delight!
-Ingredients-
Jouyo nerikiri:
Yamatoimo ( Yamaimo, Japanese Mountain Yam ) x1
White bean paste ( sieved yamatoimo’s weight x1.7 )
Granulated sugar ( sieved yamaatoimo’s weight x0.5 )
Appropriate amount of water ( enough to dissolve the sugar )
Passion fruit filling:
Fresh passion fruit ( a few )
White bean paste ( passion fruit juice’s weight x2 )
Others:
Edible gold leaf
Food colouring
As for how to make white bean paste, please refer to: • 【認真教】#2 日式紅豆餡 製作教學|菓子君認真教
(Red beans and white beans are made in the same way)
-Method-
1. Scoop out the flesh of passion fruit, extract juice with a coarse sieve.
2. Add in white bean paste - twice the weight of the passion fruit juice. On low heat, stir and fry till completely combined to make filling.
3. Split the passion fruit filling in small portions and set aside for later use. (cover them with cling film or a damp cloth to prevent them from drying out).
4. Wear a pair of gloves, peel and wash the yamatoimo, cut it into chunks, and steam on high heat for 30 minutes.
5. Sieve the steamed yamatoimo 2 to 3 times, and wrap it with cling film for later use.
6. Cook the sugar with small amount of water until fully dissolved then add in white bean paste, stir and fry them till thickened.
7. Add the sieved yamatoimo, stir and fry until the mixture fully combined.
8. Divid the mixture into small portions. With a clean cloth, knead and bind them into a lump. Repeat 2 to 3 times.
9. Take a portion of the Jouyo nerikiri, dye it with food colouring or natural dyes.
10. Press the dyed and shaped nerikiri on to the flat white nerikiri to achieve the semi-transparent gradient effect.
11. Wrap the filling, shape the Wagashi and finish it with a touch of edible gold leaf.
( Nerikiri made of yamatoimo tends to dry out very quickly, so make sure it is wrapped with cling film or a damp cloth )
(If you don’t have yamatoimo, you can also make this Wagashi with regular nerikiri, the flavour of it is also very good. For the method, please refer to: • 【認真教】#4 櫻花和菓子 製作教學|菓子君認真教 )
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