Lily root manju
This is a sweet that allows you to enjoy the fluffy texture of lily root. It is delicious with just lily root, but we recommend making it half lily root and half koshian (smooth bean paste) to enjoy a different flavor
How to make it
1
Boil the lily root in water with vinegar until soft, drain, and strain until smooth
2
Put [1] into a pot, add sugar, mix well, and then heat
3
Cook for about 3 minutes until it comes together. Remove from the heat, spread it out on a tray and let it cool
4
Form the mixture into balls about the size of ping pong balls and squeeze them into tea towels using a wrung-out bleached cloth. You can also mix in some smooth bean paste if you like
5
Place in a serving dish and color with melted food coloring to taste
material
-
- Lily root
- 200g
-
- Used for pre-boiling with vinegar
- A little
-
- sugar
- 50g
-
- Koshian
- Appropriate amount
-
- Food coloring for finishing
- A little
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