Lily root manju
This sweet has a fluffy texture from the lily roots. It can be delicious with just the lily root, but it is recommended to make it with half the sardine bean paste, as it can be enjoyed in a different flavor.
How to make it
1
Boil the lily roots in hot water with vinegar until they are soft, then drain and then set to make them smooth.
2
Put [1] in a pot, add sugar, mix well, then heat.
3
It's fine as long as it's cooked for about 3 minutes and then it's all together. Remove from the heat, remove into a batter, spread it, and remove the heat.
4
Put them into pieces about the size of a ping pong ball and squeeze them into tea towels using a squeezed cloth. You can also mix the sweet bean paste if you like.
5
Serve in a bowl and color it with melted food red to your liking.
material
-
- Lily root
- 200g
-
- Used for boiling under vinegar
- A little
-
- sugar
- 50g
-
- Koshian
- Appropriate amount
-
- For finishing food
- A little
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