* June except for 京都, where they have it all year around.
   * 金塚's 外郎-based recipe, which I prefer much more to the gooey wheat flour mess that is the other recipe:
         * 外郎
               * 100 gr sugar
               * 200 gr water
               * 1 gr salt
               * 120 gr 上新粉 (or 上用)
         * Glue
               * 20 gr 葛
               * 50 gr water
               * 40 gr sugar
         * 100 gr 甘納豆
         * Make a syrup of the first 3 ingredients, mix with rice flour. Separately, mix glue ingredients, sieve and cook until thickened. Add the 外郎 bit by bit to that.
         * Pour 80% of that liquid into baking sheet-lined 流し器, steam for 7'; then add the rest (and //then// the 甘納豆))

♟️ Next time, I want to make a chess themed one with black and white beans. 

===Other recipes===
   * From the 淡交テキツト
         * Mix 80 gr white flour, 16 gr joushinko, 150 gr sugar with 250 gr water
         * Mix 5 gr kudzu with 50 gr water
         * Combine, then put into a baking sheet lined container, but keep about 30 gr mixture for later, steam on high for 10'
         * Add amanatto, and remaining mixture
   * The book sais to steam for another 20'; Miya prefers hers tougher, so she steams for longer.

{{ :chaji_vi24:img_1498.jpeg?200 |}}

➡️ Revising this recipe in III 26, I think it might be better to make a more classical [[uirou|外郎]] dough, and to make the amanatto with a mix of different coloured beans!

{{tag>summer omogashi mushimono}}