Table of Contents
➡️ The recipe I currently use as well as some more advanced instructions live in my 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
- 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.
