Game no ha Manjyu ｜ Our Regional Cuisines

1. Take high-quality rice flour and put it in a bowl. Slowly add lukewarm water and knead until the mixture has the consistency of an earlobe.

2. Take a puff pastry sheet that has been tightly wrung out and place it in a steamer. Tear off a piece of the skin and lay it flat. Steam the pastry on high heat for 25 minutes.

3. Once there are no white parts remaining, place the pastry in a bowl and pound it into rice cakes while it's still hot.

4. Gradually add salt, potato starch, and water until the dough becomes rice cake-like.

5. Once the dough has reached the desired consistency, soak it in cold water. Remove the dough from heat, and knead it gently again. Tear it into 10 pieces, spread it with the palm of your hand, wrap the dough in bean paste, and steam it over high heat for 7 to 8 minutes between sheets of smilax glabra leaves.