• 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!

• 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.