Kimika Soko Takechi
Larry Sokyo Tiscornia
(sweet smooth bean paste) 300gm (10.6oz)
flour 30gm (approx. 3T)
mochiko (sweet rice flour) 3gm (approx. 1tsp)
granulated sugar 15gm (approx. 1/2oz)
mitsu (sugar water syrup)
an (sweet bean paste)
green & yellow coloring
For the mitsu - (This sugar
water syrup can be made in advance and kept in the refrigerator.)
Dissolve equal parts of sugar and water in a saucepan over low
heat. When the sugar is melted transfer to a glass container and
let it cool.
For the konashi - Knead the flour and mochiko
into the koshian until it is completely incorporated. Place
the mixture in a cloth lined steamer and steam over medium/high
heat for approximately 15 minutes or until all of the raw flour
taste is gone.
Remove the cloth, and bean paste, from the steamer
and knead further using clean damp cotton towels. As you knead
the bean paste, slowly incorporate the sugar. (If the bean paste
gets too sticky it can be kneaded using plastic film like Saran
Wrap.) Once the sugar has been completely incorporated, and the
bean paste has cooled slightly, the mitsu can be added.
Continuing to use a damp towel knead in a small amount of the
mitsu (approx. 1 to 2tsp). Coat the outside of the konashi
with some mitsu and place in a glass bowl to cool completely for
several hours. The bowl can be covered with plastic wrap after
it cools to prevent it from drying out. When ready to use, knead
further using a little mitsu on your hands to prevent sticking.
NOTE - If coloring or flavoring is going to be used
it can be kneaded in after the mitsu. To make aoume,
green plum shaped sweets, prepare green konashi using green
and yellow color.
Wrap about 25gm (.88oz) green konashi around
a 15gm (.5oz) ball of white an (sweet bean paste). Using
a small piece of wood with sharp edges (like a kamaboko
[fish cake] board), press the pointed edge into the end of the
konashi. Rotate the sharp edge of the board to opposite
side creating an indented line.
One recipe makes approximately 10 to 12 sweets.
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