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| - | * According to my experience (and KM), this is one of the hardest type of 和菓子 to get right. | ||
| - | * It's a steamed sweet that's wrapped in a skin called すり芋, made from, surprisingly, | ||
| - | * Until I can get this right, the steamed 浮島 might be a better idea if I really need something steamed. | ||
| - | ===すり芋=== | ||
| - | * Mix grated yam with twice its weight in sugar, then weigh that mixture. | ||
| - | * Add 40% of that weight in non-glutinous rice flour (上用粉, which is not quite the same as 上新粉). | ||
| - | * The ratio between the 中あん and the すり芋 should be 10:6 (so 30 gr 中あん, for example, to 18 gr skin). | ||
| - | * I used 上新粉 to dust the dough and hands because it's so sticky, but it seems that potato starch is better here. | ||
| - | |||
| - | ===淡交テクスト recipe=== | ||
| - | * 15 gr boiled chestnut, 15 gr smooth あん, 18 gr すり芋. | ||
| - | * Spray with 2:1 vinegar: | ||
| - | |||
| - | ===My ideas=== | ||
| - | * I think the chestnut is not a good match here, and I'd rather use candied walnuts and a bit of 味噌 in the 中あん | ||
| - | * I also think they are a bit big! | ||
| - | * KM suggested to use twice the amount of とろろ | ||
| - | * Other ideas are: | ||
| - | * Letting the とろろ drip in a sieve to reduce moisture | ||
| - | * Use a 2:1 mix of 上新粉: | ||