➡️ The recipe I currently use as well as some more advanced instructions live in my [[restricted:kashi|private notes]]

===Basic recipe===
   * Add 10% もち or 求肥 to the 白あん, then knead. This incorporates air and so makes it whiter.

===じょうよあん===
   * This adds a very nice texture, and it keeps much longer without drying out.
   * For 100 gr 白あん, use 33 gr of this あん and mix in
       * 100 gr peeled 大和芋. Steam it for 15', then push through a sieve, mix with 33 gr sugar while still warm and cook until no longer sticky (around 75°)
       * The sieving requires some strength, so the //Tamiz// is quite okay here
   * Then proceed as above

➡️ Those two can also be mixed: 1 part 求肥, 3 parts じょうよあん, 6 parts 白あん!

===Decorations===
   * [[ajisai|紫陽花]] and other summer sweets look very nice with a agar drop.
   * To make leaves, take 0.5 gr, shape it into an elongated pearl and press flat. I find a serrated kitchen knife makes nicer patterns then.

===Shapes===

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The mother of all 練り切り, the 「[[suisen|水仙]]」
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練り切り in [[nobori|silly carp]] shape.
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練り切り shaped into [[motifs|蚊遣豚]]
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