* It's also served for Boy's day, I think with the idea that the kids should grow strong and tall like an oak tree.
   * It can be made very easily, or very sophisticated with wheat starch (see recipes below).
   * FIlled with either 粒あん or [[an|味噌餡]] (like the [[hanabira|花開もち]]). I suppose it'd taste also nice with my beurre noisette 味噌餡.

===Recipe===
For 6 pieces

   * 90 gr 上新粉
   * 10 gr 白玉粉
   * 80 gr water

Mix, knead, then steam in pieces on a cloth for 15'. Knead in すり鉢, then place into cold water for 1'. Dry and put back.

   * 7.5 gr sugar
   * 5 gr wheat starch (浮粉 in Japanese). It can't be other starches like potato or corn!
   * 15 gr water

➡️ They dry out quickly (overnight), so I thought adding some 5 gr of glucose syrup here might be a good idea.

   * Add the syrup bit by bit to the dough while kneading it.
   * Moisten your hands (but not too much) to work the dough. 30 gr of dough wrapped around 20 gr of 中餡.
   * In the 淡交テキスト, they form balls for the 粒あん and 蛤 (clams) with the 味噌餡. The latter, however, is tricky to get right, so if it had to look perfect, I'd use 粒あん.
   * These turn out to be a bit difficult to eat, they are quite sticky. It's easiest to just fold the leaf back and eat them like a どら焼き.

===Easy Recipe===

   * This is from 金塚. It's much easier and tastes fine, but it's also not nearly as sophisticated in terms of texture. However, I think they're less sticky, so that might be a benefit.
   * 100 gr 上新粉 (or just plain rice flour)
   * 10 gr sugar
   * 150 gr 50° C water

Knead and steam in cloth (it's quite runny at first) for 15'. Then knead in baking sheet.