* Recipe from LK26, I have the video in my drive.
   * They use thin bamboo leaves. When I tried it, I used pandan leaves, which works, but it also imparts a lot of flavour that is not really suitable for the jelly-freshness we want.
   * KM doesn't like the taste of brown sugar, so they were not a hit with them. I, however, like the texture a lot.
   * I think it should be easier, cleaner tasting if you steam the jelly first, cut it and then wrap it.

===Recipe===
   * 100 gr 葛
   * 200 gr brown sugar (or cut with some white sugar to tone down the funk)
   * 400 gr water

Dissolve 葛 in some water, strain unto sugar, cook it all for about 15' on medium heat until it becomes thick and a bit translucent. Normally you now scoop it into the bamboo leaves, but I think it can go into a 流し器 now, be steamed in a cloth lined steamer for 10' on high, and then be cut.

To fill, form a cornetto with the leaves, then pull the part in the back through to come out at the tip of the cornetto.

⚠️ Don't store in the fridge lest they become rubbery. They can, however, be slightly chilled or served on ice before serving.

To eat, push in the leaf tip through the cornetto, then unfold and cut with a 黒文字.