A relatively simple dough for 練り切り-style sweets, using only steamed flour and 餡. It tends to get used in sweets where you want a rolled out slob for あん. ===Recipe=== * 200 gr あん * 22.5 gr flour (wheat, buckwheat, ...) * 5 gr もち粉 or 白玉粉 (which you could also omit, but it gives a bit elasticity, making the sweets nicer to shape) * 10 gr sugar ➡️ Mix, steam on wet cloth for 20' on high power, knead and go ===Uses=== * My beloved [[yamazuto|山苞]] and as wrapping for the [[yamamichi|山路]] * The [[mikaikou|未開紅]] plum packages * People also use it to make [[dango|花見団子]], but I think that's just wayne. * The ひちぎり (literally //pulled and cut//) that are common for the 3^rd of March are also made with こなし dough. Even with the mugwort blended into it, I still think they are just a very plain, unromantic sweet. {{ ::hichigiri.jpeg?400 |}}