konashi

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 山苞 and as wrapping for the 山路
The 未開紅 plum packages
People also use it to make 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.