Kimika Soko Takechi
Larry Sokyo Tiscornia
white koshian (sweet smooth
bean paste) 300gm (10.6oz) (a little
harder than for the centers)
flour 30gm (approx. 3T)
mochiko (sweet rice flour) 3gm (approx. 1tsp)
granulated sugar 15gm (approx. 1/2oz)
mitsu (sugar water syrup)
white koshian (sweet bean paste) 200gm (7oz) for centers
yellow food color
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 chrysanthemum shaped sweets, prepare light
yellow, or other suitable colored, konashi. Wrap about 30gm (1oz)
konashi around a 15gm (0.5oz) ball of white an (sweet bean paste).
The finished shape should be slightly flattened and not round
like a ball. Using a small piece of wood with a sharp edge (like
a kamaboko [fish cake] board), press the pointed edge into
the center of the konashi. Rotate the sharp edge of the
board to the far outside surface creating an indented line. Do
this many times around the sweet so you create the shape of a
chrysanthemum. A little white an that has been pressed through
a fine sieve can be placed in the center of the finished sweet.
(You can make a little indentation in the center of the sweet
with your finger before placing the an in.)
One recipe makes approximately 10 to 12 sweets.
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