It's called 羊羹, but actually is こなし. It's very 詫び, but in that regard, very pretty.

Soak 竹の皮 for 2 hours in water.

Mix 100 gr こし餡 with 15 gr flour (I think 10 would be nicer), then carefully add 2 chopped boiled chestnuts. (Last time I used cognac-chestnuts, which was nice; but I think just plain chestnuts would be also fine. It's sweet enough, there's no need for candied chestnuts).

Pinch of salt.

Up to 5 ml water to adjust consistency of あん (or good cognac)

Wrap in the dried bamboo skin, use some strips from the edge to tie up and steam on high for 30'.

It's nicer the day after.