====راحة الحلقوم=====

   * Or just //lokum//
   * 1884 first recipe (thanks to [[https://www.youtube.com/watch?v=MgswDy8PMAA&t=1169s|Tasting History]]).


===Recipe===
         * fills about half a 流し缶, which is a good height to make perfect cubes:
         * Make a syrup: Cook this to firm ball stage (122°) (some recipes just cook it to 115°)
               * 350 gr sugar
               * 175 gr water
               * 0.4 gr tartaric acid (citric also works, but it has a more pronounced flavour that clashes with the rose, I think. Might be a different story if you're using orange blossom water).
         * Make a slurry. So far, I've added this cold to the syrup; but other recipes heat the slurry until thickened and then add to that the hot syrup. I think that makes a lot of sense. (Also, I want to experiment if I can reduce the water here already to reduce cooking time.)
               * 500 gr water
               * 70 gr corn starch
         * Cook the mixture to 75° Brix, about 1 hour, stirring occasionally.
         * Add 6 gr of rose water and food colouring at the end (or other flavourings).
         * Pour into a 流し缶 lined with baking paper or plastic wrap, brushed with almond oil.
         * Stand overnight (//don't put in the fridge!//)
         * Prepare powder: I've used 50 gr cornstarch, 50 gr powdered sugar and 3 gr of musk seeds. Blend well. (The musk seed gives the most fantastic aroma! But I found that recipe a bit powdery, so I might go to 25 gr cornstarch and 75 gr sugar), 
         * Cut: For cutting, oiling and powdering the blade seems to help.

{{ :wagashi:lokum.jpeg?400 |}}

===Ideas===
   * Akin to 葛焼き, it might be nice to have different barely mixed colours.

{{tag>yogashi evergreens}}