Kimika Soko Takechi
Larry Sokyo Tiscornia
(kudzu) 1 part / 50gm (1.75oz)
sugar 2 parts / 100gm (3.5oz)
water 4 parts / 200cc (0.8c.)
pink koshian (smooth bean paste)
approx. 20gm (3/4oz) per sweet
approximately 20gm (3/4oz) pink koshian balls that will
be the center of the sweet.
Dissolve the kuzu in the water until all of
the lumps are dissolved.
Place the kuzu/water in a heavy bottom pot
(enameled cast iron is best) and mix in the sugar. Cook over low/medium
heat, stirring continuously with a wooden spoon, until the mixture
thickens and begins to clear. (If the heat is too high, and the
mixture thickens too quickly, remove the pot from the heat and
continue to stir. When it cools a bit, return the pot to the heat.)
When clear, remove the pot from the heat and place
in a pan of hot water to keep the mixture from hardening. Using
a wooden spoon, take some of the hot kuzu (approximately
25gm [1oz]) and place on your finger tips (have a pan of cold
water ready to cool your fingers). Place the an ball on
top of the kuzu, turn upside down and form the kuzu
around the an ball. Pinch the kuzu to enclose the an ball
completely. (You can also wrap the formed sweet in plastic wrap,
twisting the top closed, for a nice even shape.)
Place in a preheated cloth lined steamer and steam
over med/high heat for 5 minutes or so. Remove from the steamer
and allow to cool. Makes approximately 10-12 sweets.
Note - Theses sweets can be served chilled but should
not be kept in the refrigerator too long or they will become "rubbery."
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